Paperback; Published 9/1/2000; 352 Pages; ISBN 9780060932046
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Whether it be the sweet, spicy curries of Southeast Asia, the tantalizingly fresh seafood of Japan, or the hearty homestyle noodle dishes of China, home cooks have long wished to re-create these alluring Asian dishes in their own kitchens yet not known where to begin with such foreign ingredients. Now, in one classic volume, acclaimed chef and restaurateur Bruce Cost removes the home cook's frustration with this in-depth, illustrated guide to the wide variety of ingredients used in Asian cooking.
From fresh herbs and Asian oils to exotic types of seafood and specialty meat cuts—and over 100 creative and inspiring recipes—no item in the repertoire of the Asian cook is missed. With the help of this book, Thai Green Curry Noodles with Beef and Chinese Chives, Sichuan Sesame-Chicken Salad with Garlic and White Pepper, and Shrimp in Ginger-Tamarind Sauce will soon be available in a home near you!
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