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Product Description
A guide to preparing gourmet dishes using the ingredients that make Asian cooking so special.
Asian Flavors takes a new and exciting approach to exploring the many different cuisines of the Far East. The book identifies the main flavors used throughout the region-ginger, chiles, lemon grass, coconut, sesame, lime, soy and herbs-and offers some 120 authentic recipes that can be prepared
easily at home.
A melting pot of cultures and eating habits, Asia's cuisines reflect the diversity of its people and many foreign influences over the the French and Chinese in Vietnam, the British in Myanmar and Malaysia, the Dutch in Indonesia and the Spanish in the Philippines. The blending of new
ingredients and cooking styles with each country's
indigenous foods created the exhilarating culinary fusion we enjoy today.
Organized by ingredient, the book looks at the flavors that define Asian cuisine, offering fascinating facts and clear instructions on how to prepare and use them in recipes. Complete with a detailed, illustrated glossary, information on selecting and keeping fresh vegetables and ingredients,
substitutes for hard-to-find ingredients and techniques, Asian Flavors celebrates some of the world's most delicious and satisfying food.
This book is second hand, and while you may not get the same publication/version/reprint/edition shown in the picture it will be the same author and title.
Removing existing stickers from a second hand book may damage it, so we refrain from doing so.
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All of our books are in very good condition.
Please be aware that there will be a sticker with an identifying number on the spine of this book.
