Complete Oriental Cookbook

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More than 400 authentic Asian recipes make up this cookbook including Chinese, Japanese, Indian, Indonesian and Thai dishes. 

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Format: Hardcover and dust jacket, 227 pages 

Copyright: 1999 

Publisher: Harper Collins Publishers 

Author: Frederick J. Simon and John Harrison  

ISBN: 9780856854767

$12.00

Additional Details

Description: The East has fascinated men and women since Marco Polo first brought news of it back to Venice those many centuries ago; not even a contracting world and political uncertainty has lessened the spell. The architecture, the people, the very terrain, all are familiar and recognizable yet somehow subtly different. And, of course, the food, with its exotic spices, mysterious ingredients, special techniques, well, the food could evoke the magic and excitement of the Orient in your own, kitchen if only you knew how. The Complete Oriental Cook Book provides this opportunity, with its colorful collection of over 400 authentic recipes, all translated into easy, everyday, understandable cooking terms. 

From the sumptuous Mogul feasts of northern India, to the simple but delicious vegetarian classics of the south, from the glories of the peasant cuisine of China, where every scrap of food is used by necessity and transformed into an art form, to the cool, delicate, formal beauty of a Japanese meal, with its emphasis on healthy, low-cholesterol food – all are guaranteed to be absolutely delicious. And the lesser-known countries are well represented, also: the curries of Burma, so different from those of India, the subtle influence of India and China which permeates the dishes of Thailand yet creates a unique cuisine, the sates and peanut sauce of Indonesia ... there is a whole world to be explored, a whole taste sensation awaiting discovery. 

So fall under the spell of the East and allow The Complete Oriental Cook Book to provide you with very many hours of cooking and eating pleasure. 

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Condition: Bookboards and interior pages are in beautiful condition. Dust jacket's top and bottom edge are slightly frayed. 



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