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Asian (Williams-Sonoma Collection)

Overview

Brimming with vivid scents and spice-laden flavors, Asian cooking includes a vast range of culinary styles and ingredients. From sizzling Korean barbecued beef with tantalizing dipping sauce to steaming Thai shrimp and lemongrass soup and fragrant Indian chicken curry, the variety of Asian dishes is endlessly intriguing.
Williams-Sonoma Collection Asian offers an array of more than 40 recipes, from well-loved classics to popular new ideas, designed for home cooks of all levels. ...

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Overview

Brimming with vivid scents and spice-laden flavors, Asian cooking includes a vast range of culinary styles and ingredients. From sizzling Korean barbecued beef with tantalizing dipping sauce to steaming Thai shrimp and lemongrass soup and fragrant Indian chicken curry, the variety of Asian dishes is endlessly intriguing.
Williams-Sonoma Collection Asian offers an array of more than 40 recipes, from well-loved classics to popular new ideas, designed for home cooks of all levels. To please a crowd, choose from among small plates such as tempting grilled chicken satay with peanut dipping sauce or golden deep-fried samosas. For main courses, try a classic pairing of beef and broccoli with oyster sauce or stir-fried pork and black bean sauce. Tempting treats from the dessert chapter, such as sweet rice with mangoes or tapioca with coconut cream, make a refreshing finish. For easy suppers or entertaining with flair, there is a recipe in these pages perfect for any occasion.
Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that explains a key ingredient or technique. Along with a comprehensive basics section and extensive glossary, the simple recipes in this book will help you capture the best of this vibrant cuisine.

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Product Details

  • ISBN-13: 9780743253338
  • Publisher: Free Press
  • Publication date: 5/3/2004
  • Series: Williams Sonoma Collection Series
  • Pages: 120
  • Sales rank: 348,835
  • Product dimensions: 8.60 (w) x 9.30 (h) x 0.70 (d)

Meet the Author

Farina Wong Kingsley is a culinary instructor at Tante Marie's Cooking School in San Francisco and a consulting chef for San Francisco's Center for Culinary Development. She is an author of and a contributor to numerous cookbooks, including The Essentials of Asian Cooking, The Aqua Restaurant Cookbook, and Food Made Fast: Asian. She lives in Tiburon, CA.

www.marinorganic.org

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Table of Contents

Introduction 6
The Classics
Pad Thai 10
Chicken Satay with Peanut Dipping Sauce 13
Udon with Tofu and Egg 14
Pot Stickers 17
Beef and Broccoli with Oyster Sauce 18
Indian Chicken Curry 21
Korean Barbecued Beef 22
Small Plates
Vietnamese Summer Rolls 26
Vegetable and Shrimp Tempura 29
Minced Chicken in Lettuce Cups 30
Vegetable Samosas 33
Thai Beef Salad with Mango 34
Mung Bean Crepes 37
Soups
Miso Soup with Tofu and Seaweed 40
Malaysian Coconut Curry Soup 43
Vietnamese Beef Noodle Soup 44
Spicy Tofu and Bamboo Shoot Soup 47
Indonesian Spicy Chicken Noodle Soup 48
Thai Shrimp and Lemongrass Soup 51
Rice Plates
Caramelized Chicken with Ginger 54
Lamb Biryani 57
Steamed Fish with Green Onions and Ginger 58
Malaysian Spicy Fried Rice with Shrimp 61
Thai Red Curry Beef 62
Stir-Fried Pork in Black Bean Sauce 65
Noodle Dishes
Vietnamese Grilled Chicken with Rice Noodles 68
Cold Soba with Dipping Sauce 71
Cellophane Noodle Salad 72
Malaysian Stir-Fried Noodles with Beef 75
Pan-Seared Fish with Noodles 76
Vegetable Dishes
Thai Marinated Cucumber Salad 82
Sichuan-Style Braised Eggplant 85
Spicy Dry-Cooked Long Beans 86
Green Papaya Salad 89
Stir-Fried Sugar Snap Peas with Chinese Sausage 90
Sweet Dishes
Sweet Rice with Mangoes 94
Tapioca with Coconut Cream 97
Banana Fritters 98
Shaved Ice with Fruit and Red Beans 101
Ginger-Almond Sugar Cookies 102
Asian Basics 105
Glossary 112
Index 117
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