Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

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by 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

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Overview

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. 

Editorial Reviews

Alice Waters
Bruce Cost is one of the greatest cooks I've ever known . . . He truly demystifies many previously forbidding and odd ingredients.
Craig Claiborne
Asian Ingredients is by far the most comprehensive guide to essential ingredients for Asian cooking ever published in English. It unfolds the many mysteries of precisely what you are tossing into your wok or skillet . . . the recipes are excellent.
Ruth Reichl
For a long time, I have valued Bruce Cost as a cook. And his recipes, of course, are terrific. But even if you never set foot in the kitchen, you'll probably want this book. For if you have ever eaten in a Chinese, Japanese, Thai, or Korean restaurant and wondered what was on your plate, this book has the answers. I honestly can't imagine that any curious eaters will want to be without it. —Gourmet

Product Details

ISBN-13:
9780060932046
Publisher:
HarperCollins Publishers
Publication date:
03/01/2000
Edition description:
REVISED
Pages:
336
Sales rank:
409,600
Product dimensions:
7.37(w) x 9.12(h) x 0.92(d)

Read an Excerpt

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.

Ingredients

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

Instructions

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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Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam 4 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
I was hoping there are more photos on the ingredients and recipes - It would be great if the photos are in color too.
Guest More than 1 year ago
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.