Published by Colour Library Books, 1999, Hardback in Dust Wrapper.
Condition: Very Good in Good Dust Wrapper. Edges of the dust wrapper frayed in places with laminate lifting at the tail of the spine. Small mark to the leading edge of the text block. Text complete, clean and tight.
From the cover: The cuisines of Southeast Asia have enjoyed a boom in recent years, with Thai cooking currently rating as the most popular ethnic cuisine worldwide. This new-found interest is hardly surprising given the vast geographical area encompassed, and therefore the immense wealth and diversity of cooking styles on offer.
Asian Cooking brings together dishes from Vietnam, where the cuisine is a subtle blend of Chinese, Thai and French cuisines, from Thailand and Korea, from the four major regions of China and from Japan. The result is an irresistible collection of ideas for cooking with rice and noodles, using fresh meat and fish, and blending herbs and spices to create the subtle flavours that dominate the Orient.
There is an informative section describing the few essential tools and utensils required, and explaining the basic techniques and cooking methods which can be used to bring out the best in a wide variety of raw ingredients. There is also a full glossary of ingredients together with suggestions for suitable alternatives.
With over 400 recipes this book offers a comprehensive overview of the cuisines featured, with recipes for special occasions, as well as one-pot wonders for one or two people. In each case the emphasis is on providing recipes for authentic, easily-prepared recipes for all occasions.
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