Asian Flavors: Unlock Culinary Secrets with Spices, Sauces, and Other Exotic Ingredients
Author: Wendy Sweetser
Asian Flavors takes a new and exciting approach to exploring the many different cuisines of the Far East. The book identifies the main flavors used throughout the region - ginger, chiles, lemon grass, coconut, sesame, lime, soy and herbs - and offers some 120 authentic recipes that can be prepared easily at home.
A melting pot of cultures and eating habits, Asia's cuisines reflect the diversity of its people and many foreign influences over the centuries: the French and Chinese in Vietnam, the British in Myanmar and Malaysia, the Dutch in Indonesia and the Spanish in the Philippines. The blending of new ingredients and cooking styles with each country's indigenous foods created the exhilarating culinary fusion we enjoy today.
Organized by ingredient, the book looks at the flavors that define Asian cuisine, offering fascinating facts and clear instructions on how to prepare and use them in recipes. Complete with a detailed, illustrated glossary, information on selecting and keeping fresh vegetables and ingredients, substitutes for hard-to-find ingredients and techniques, Asian Flavors celebrates some of the world's most delicious and satisfying food.
Midwest Book Review
"Asian Flavors: Unlock Culinary Secrets With Spices, Sauces, And Other Exotic Ingredients is cookbook filled with 120 delicious recipes from China, Japan, Thailand, Vietnam, Singapore, Cambodia, Malaysia, the Philippines, Korea, and Indonesia. Each sumptuous dish makes use of distinctive culinary spices and ingredients to promote flavors rarely experienced in the West, and full-color photography illustrates the majority of the dishes in all their gustatory appeal. Simple instructions readily accessible to chefs of all experience levels make Asian Flavors a superb introduction to a wide sampling of Eastern ingredients and techniques. "
Publishers Weekly
Creating authentic Asian dishes requires the right balance of flavors, according to Sweetser (Asian Sauces and Marinades). She identifies 10 key elements of Asian cuisine (ginger, chili, lime leaf, fish sauces, herbs, etc.) and discusses how each element can be used to create the flavors that characterize traditional dishes from China, Japan, Thailand, Vietnam, Singapore, Cambodia, Malaysia, the Philippines, Korea and Indonesia. Asian cuisines easily blend with influences from French, Spanish, Dutch and other foreign settlers, but they've retained their essence: fresh local produce, seafood and meats lightly cooked and enlivened with spices, sauces and other dressings for a wide array of variations. Sweetser offers brief profiles of each element, along with helpful tips on use and a glossary with short descriptions of frequently used items. The 120 recipes, each identified by country, feature many popular dishes (Sushi Bento Box, Chicken Pad Thai, Satay with Peanut Sauce), but there are some surprises as well (Omelet Rolls with Sweet and Sour Duck). The range of delicious, quickly prepared dishes and beautiful full-color photographs by Ian Garlick make this an attractive gift or addition to a culinary library that contains more comprehensive titles on individual Asian cuisines. (Oct.) Copyright 2005 Reed Business Information.
Go to: Jeanne Roses Kitchen Cosmetics or Curbside Consultation in Glaucoma
Food of France: A Regional Celebration
Author: Sarah Woodward
French food is celebrated as one of the greatest cuisines in the world. The Food of France takes you on an exciting culinary journey, taking you through the regions and the classic dishes that are associated with them. And this is much more than a recipe book-with introductions and insights on subjects as varied as oyster farming, the Alsace choucroute festival and Parisian waiters-this is an invaluable guide to the wonders of French food.
No comments:
Post a Comment