The Asian Cooking, Practical Encyclopedia of
- 256 Seiten
- 9 Lesestunden
From the vastness of China to the island states of Indonesia and the Philippines, each country has its own unique style of cooking, but they have many ingredients in common and all share a similar approach to food. This beautifully illustrated book is a guide to the different cuisines of these regions. It begins with an overview of key Asian ingredients, including rice, noodles, pancakes, dumplings, vegetables, fruits, nuts, seeds, fish, meat, herbs, spices, sauces and sambals – the daily staples such as rice and noodles, as well as unusual fruits and vegetables – and includes a visual guide to all the equipment you will need. Next, there are over 100 authentic recipes, from spring rolls and dim sum to sushi and coconut ice cream. There are classics such as Peking Duck with Mandarin Pancakes, Crispy Shanghai Spring Rolls, Malaysian Chicken Rendang, Vietnamese Shrimp Fritters, and Japanese Sashimi. With its detailed visual directory and fabulous recipes, the book is an essential companion for everyone who loves Asian cooking.
