From Thailand, Burma, Indonesia and Malaysia to China, Korea and
Japan, this work presents traditional ingredients and classic
recipes from the East. It features 100 enticing, authentic dishes,
each photographed in colour with easy-to-follow, step-by-step
instructions and a glorious finished picture. It is an
indispensable, fully illustrated guide to classic Asian
ingredients: from rice and noodles, mushrooms and seaweed to
peppers, pastes, oils, herbs and spices, and the varieties and cuts
of fish, meat and poultry. It offers everything you need to know
about the Asian kitchen, from essential equipment and
store-cupboard ingredients to special techniques shown
stage-by-stage in over 650 photographs. This comprehensive volume
gives a fascinating introduction to the cuisines of Asia, plus a
useful guide to equipment and utensils. The fabulous visual
catalogue includes essential information on every type of
ingredient. There is guidance on how to choose the very best
ingredients, their culinary uses and storage, along with advice on
special cooking and preparation techniques.Then the recipe section
includes over 100 essential authentic recipes with easy-to-follow,
illustrated step-by-step instructions which show you how to make
classic dishes from every corner of the region: Peking duck, spring
rolls, dim sum, Thai fish cakes, red chicken curry, Filipono prawn
fritters, sate, Nasi Goreng, Japanese sushi and sashimi and
Malaysian coconut ice cream.
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