An Illustrated Guide to Asian Cooking: 100 Step-by-step Recipes from China, Hong Kong, Japan, Korea, Malaysia, Singapore, Thailand, Myanmar, ... Shown in over 660 Practical Photographs - Couverture souple

Morris Sally & Hsiung Deh Ta

Couverture souple

ISBN 10 : 1780194668 ISBN 13 : 9781780194660

Editeur : Southwater, 2016

A propos du livre

Présentation de l'éditeur :

From Thailand, Burma, Indonesia and Malaysia to China, Korea and Japan - traditional ingredients and classic recipes from the East 100 enticing, authentic dishes, each photographed in colour with easy-to-follow, step-by-step instructions and a glorious finished picture An indispensable, fully illustrated guide to classic Asian ingredients: from rice and noodles, mushrooms and seaweed to peppers, pulses, pastes, oils, herbs and spices, and the varieties and cuts of fish, meat and poultry Recipes include classics such as Peking Duck with Mandarin Pancakes, Crispy Shanghai Spring Rolls, Malaysian Chicken Rendang, Thai Hot-and-Sour Prawn Soup, Indonesian Lamb, SatÚ and Nasi Goreng, Vietnamese Shrimp Fritters, Japanese Sashimi and Simple Rolled Sushi 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 beautiful photographs Some of the world's most exciting cuisines are found in Asia. From the vastness of China to the island states of Indonesia and the Philippines, food is prepared with great pleasure and attention to detail. Each country has its own unique style of cooking, but they have many ingredients in common and they all share a similar approach to food. The purpose of this classic volume it to provide a beautifully photographed, comprehensive guide to the food and cooking of this region, with enticing, authentic recipes. Part One is a fascinating introduction to the different cuisines of Asia, plus a fact-filled guide to useful equipment and utensils. This fabulous visual catalogue includes essential information on every type of ingredient from the daily staples, such as rice and noodles, to unusual fruits and vegetables, herbs, spices and aromatics and fish, meat and poultry. 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. Part Two 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. With a wide range of ingredients now available in supermarkets, there's no better time to discover the enticing flavours of Asia. This classic one-stop sourcebook on everything Eastern, which combines a fascinating visual guide to the region's foods with exciting and authentic recipes, is the only book on identifying, preparing and cooking Asian dishes that you will ever need.

Présentation de l'éditeur :

From the vastness of China to the island states of Indonesia and the Philippines, each country has its own unique style of cooking, but they have many ingredients in common and all share a similar approach to food. This beautifully illustrated book is a guide to the different cuisines of these regions. It begins with information about daily staples such as rice and noodles, as well as unusual fruits and vegetables, and exotic fish. Next, it features over 100 authentic recipes, from spring rolls and dim sum to sushi and coconut ice cream. With its detailed visual directory and fabulous recipes, the book is an essential companion for everyone who loves Asian cooking.

À propos de cette édition

• Éditeur: Southwater
• Date d'édition: 2016
• ISBN 10: 1780194668
• ISBN 13: 9781780194660
• Reliure: Broché
• Nombre de pages: 256