Ultimate Chinese and Asian Cookbook

Additional Details

Description: The different cuisines of Asia are as varied and exciting as the vast continent itself. Four hundred recipes from China, Malaysia, Indonesia, the Philippines, Vietnam, Japan and the Indian sub-continent have been collected together in this magnificent book. Many are familiar dishes that have become favorites in the West -- Peking Duck, Chow Mein, Sushi Rice, Butterfly Shrimp, Tempura, and Balti Lamb Tikka. Others, such as Son-in-law Eggs, Sukiyaki Beef, Duck, Avocado and Raspberry Salad, and Gado-gado may be less well-known, but offer an irresistible enticement to experiment with new flavors and exotic ingredients. Put together, this collection represents the very best of Chinese and Asian cooking, encompassing all the classics and introducing the new. 

The recipes are divided into eleven easy-to-use chapters: Soups, Appetizers and Snacks, Fish and Seafood, Meat, Poultry, Vegetables, Salads, Noodles, Rice, Desserts, and Sauces and Sambals. Step-by-step photographs of all the key stages of preparation make following the recipes simple, even when they use unusual ingredients or unfamiliar cooking techniques, and each dish is superbly photographed in its final form. Throughout the book, hints and tips advise on alternative ingredients, suggest accompaniments and offer variations to the recipes. The introduction is packed with background detail to the various cuisines, the essential ingredients needed, where to buy unusual spices and sauces, and includes helpful advice on using and substituting traditional equipment. 

Whether you want a full Chinese banquet or a speedy Balti curry, a fragrant Thai salad or an elegant Japanese dinner party, this beautiful book is a must for every adventurous cook. 

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Condition: Good condition with light shelf wear.