Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnamby Bruce Cost
First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled/b>/b>… See more details below
First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.
- HarperCollins Publishers
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- 7.37(w) x 9.12(h) x 0.92(d)
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Asian Ingredients (Paperback) by Bruce Cost $18.00/$27.50 (CAN) Quill � 336 pages � 7-3/8 X 9-1/8 isbn: 006093204X � loc:99-086440; ACT � 08/17/2000
Eggplant Sauteed with Crushed Red Chili and Black Vinegar
Yield: 4 to 6 servings
A simple dish, good hot or at room temperature, this makes good use of the smoky Chinese black vinegar.
1 1/4 pounds Asian eggplant
3 tablespoons Gold Plum "Chinkiang" vinegar other Chinese black vinegar
2 teaspoons sugar
3/4 teaspoon salt
1/3 cup peanut oil
1 teaspoon crushed dried red chili pepper
2 tablespoons finely chopped scallions, green part included
Cut the eggplants in half and then into wedges no more than 1/2 inch wide. Cut the wedges into strips measuring 2 inches by 1/2 inch. Blend the vinegar, sugar, and salt, and set aside.
Heat a skillet over medium-high heat and add the oil. When it is hot, add the eggplant and cook, stirring constantly, about 5 minutes or until lightly browned and thoroughly wilted. Add the dried chili pepper and stir briefly. Add the vinegar mixture and cook another minute or two, until the liquid is thoroughly absorbed. Stir in the scallions and turn off the heat. Serve warm or at room temperature.
Asian Ingredients. Copyright � by Bruce Cost. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Meet the Author
Bruce Cost is widely recognized as one of the nation's leading experts on Asian cooking. An award-winning restaurateur and chef, acclaimed cooking teacher, and former food columnist for the San Francisco Chronicle, Cost is now a culinary partner in Big Bowl Restaurants, the Chicago-based chain renowned for its innovative pan-Asian food. He is the author of two other books, Ginger East to West and Big Bowl Noodles and Rice, a new collection of recipes from the restaurant.
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I was hoping there are more photos on the ingredients and recipes - It would be great if the photos are in color too.
This book is one of the most comprehensive Asian ingredients books. I like this particular book, because it doesn't overwhelm the reader with too much information. The layout of the book is great because after each item is described a recipe follows. Being Chinese I had often wondered what all the strange things in our pantry were, and this book pretty much covers it all. Mr. Cost undoubtly knows his stuff, and I love to share this book with my friends. This book has great pictures too.