Maggiori informazioni sul libro
All the flavour, colour and diversity of Asian cooking is captured in this exciting encyclopedia, written by experts on the different Asian cuisines. There are more than 300 authentic, tested recipes from no less than 15 Asian countries. From spicy Indian curries, delicious chappatis and parathas, we travel to the delights of those less familiar cuisines of the Far East. There are sour-hot dishes of Thailand, fragrant Indonesian meals and beautifully presented, subtle-tasting Japanese dishes. Superb colour photographs throughout the book illustrate the authentic presentation of these Asian dishes. Each chapter introduction provides excellent advice on serving a traditional meal from the particular cuisine, specialist cooking utensils and techniques. The comprehensive glossary explains less familiar ingredients and how to use them; a list of Asian food suppliers shows where these can be obtained.
Acquisto del libro
The Encyclopedia of Asian Cooking, Jeni Wright
- Lingua
- Pubblicato
- 1980
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- (Copertina rigida)
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- Titolo
- The Encyclopedia of Asian Cooking
- Lingua
- Inglese
- Autori
- Jeni Wright
- Editore
- Conran Octopus
- Pubblicato
- 1980
- Formato
- Copertina rigida
- Pagine
- 224
- ISBN10
- 0706409906
- ISBN13
- 9780706409901
- Serie
- Descrizione
- All the flavour, colour and diversity of Asian cooking is captured in this exciting encyclopedia, written by experts on the different Asian cuisines. There are more than 300 authentic, tested recipes from no less than 15 Asian countries. From spicy Indian curries, delicious chappatis and parathas, we travel to the delights of those less familiar cuisines of the Far East. There are sour-hot dishes of Thailand, fragrant Indonesian meals and beautifully presented, subtle-tasting Japanese dishes. Superb colour photographs throughout the book illustrate the authentic presentation of these Asian dishes. Each chapter introduction provides excellent advice on serving a traditional meal from the particular cuisine, specialist cooking utensils and techniques. The comprehensive glossary explains less familiar ingredients and how to use them; a list of Asian food suppliers shows where these can be obtained.