Choosing and Using Asian Ingredients
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|Format:||Paperback, 104 pages|
|Other Information: ||16 colour pics|
|Published In: ||Australia, 01 September 1997|
The authors of this book explain Asian ingredients - which ones to buy, clever ideas for what to do with the bottles that sit in the cupboard for months, and how to incorporate Asian spices, sauces and vegetables into European and English-style cooking. Looking at the Asian ingredients that appear on surburban supermarkets, the book guides you through the aisles and introduces you to the author's favourite ingredients, utensils and modern Asian-style dishes. There are photographs of many things you will need, from woks and wontons, to palm sugar and pandan leaves. You are shown how to put your purchases to good use in the kitchen. The book includes 80 recipes that move beyond stir-fry, using Asian ingredients with Western-style cooking techniques or updating Asian classics.
Table of Contents
IntroductionHow to use this bookHow to shop Asian-styleUtensilsIngredientsAsian shopsIndexPhotographs
|Publisher: ||Allen & Unwin|
|Dimensions: ||21.0 x 12.0 centimeters (0.18 kg)|