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

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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...

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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. 

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Editorial Reviews

From Barnes & Noble
Now that the foods of Asia have become part of the American cooking repertoire, the rerelease and revision of Bruce Cost's Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand, and Vietnam is a treasure. It is one of the best resources for cooks, Asian restaurant diners, and market goers.
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
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Product Details

  • ISBN-13: 9780060932046
  • Publisher: HarperCollins Publishers
  • Publication date: 3/1/2000
  • Edition description: REVISED
  • Pages: 336
  • Sales rank: 954,652
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.92 (d)

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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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.
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Table of Contents

Foreword xi
Acknowledgments xii
Introduction xiii
Fresh Ingredients 1
Herbs and Seasonings 3
Asian Basil 3
Mints 5
Perilla 6
Chili Peppers 7
Citrus 9
Fresh Coriander 10
Trefoil 12
Ginger 13
Mioga Ginger 15
Galangal 15
Fresh Turmeric 18
Lesser Galangal 19
Lemongrass 23
Kinome 24
Matrimony Vine 24
Scallions 25
Shallots 27
Chinese Leeks 27
Chinese Chives 28
Garlic 30
Pandanus Leaf 31
Tamarind 33
Wasabi 35
Miscellaneous Southeast Asian Herbs and Edible Leaves 36
Vegetables and Fungi 37
Bamboo Shoots 37
Bok Choy 38
Bok Choy Sum or "Choy Sum" 39
Shanghai Bok Choy 39
Taiwan Bok Choy 41
Yow Choy Sum or "Yow Choy" 41
Chinese Broccoli 42
Celery Cabbage 43
Chinese Mustard Cabbage or Gai Choy 45
Asian Radish 47
Watercress 49
Celtuce 49
Chinese Celery 50
Chrysanthemum Leaves 50
Asian Eggplant 52
Angled Luffa 54
Bitter Melon 55
Fuzzy Melon 56
Japanese Squash 58
Winter Melon 58
Fresh Fungi 59
Bean Sprouts 63
Broad Beans 65
Long Beans 67
Pea Shoots 69
Snow Peas 69
Lotus 70
Burdock 71
Jicama 72
Taro 72
Chinese Spinach 75
Sweet Potato 77
Water Spinach 78
Water Caltrops 78
Water Chestnuts 79
Meat 80
Pork 80
Beef 83
Other Items 85
Poultry and Eggs 94
Poultry 94
Eggs 96
Fish and Fish Markets 108
Fish 108
Crustaceans 110
Bivalves and Univalves 110
Squid 110
Amphibians 111
Preserved and Processed Ingredients 123
Dried Ingredients 125
Lily Buds 125
Black-Eyed Peas 126
Broad Beans 127
Mung Beans 127
Red Beans 128
Soybeans 129
Black Mushrooms 130
Tree Ears 131
White Tree Fungus 134
Fish Maw 136
Jellyfish 137
Scallops 140
Shrimp 142
Kelp 144
Laver 145
Wakame 146
Dashi 146
Hair Vegetable 148
Agar-Agar 149
Bird's Nest 150
Sea Slug 152
Shark's Fin 154
Salted and Cured Ingredients 156
Asian "Dairy": the Soybean and the Coconut 166
Soybean Curd 166
Coconut Milk 168
Condiments and Sauces 173
Soybean Sauces, Condiments, and Pastes 175
Salted and Fermented Black Beans 176
Bean Sauce 179
Hot Bean Sauce 180
Hoisin Sauce 182
Sweet Bean Sauce 183
Soy Sauce 183
Miso 189
Fermented Bean Curd 192
Fish and Shellfish Sauces and Pastes 196
Fish Sauce 196
Ground Fish Sauce 199
Whole Fish Sauce 200
Oyster Sauce 200
Shrimp Sauce and Fine Shrimp Sauce 201
Barbecue Sauce 202
Chili Pastes and Sauces 204
Vinegar and Spirits 206
White Rice Vinegar 207
Chinese Black Vinegar 207
Shaoxing Wine 211
Mirin 212
Flavored Oils 213
Sesame Oil 213
Chili Oil 214
Spices, Sugars, Nuts, and Seeds 215
Spices and Flavorings 217
Star Anise 221
Cassia Bark 223
Dried Galangal 224
Pepper 224
Sichuan Peppercorns 225
Sansho 227
Kaffir Lime 227
Dried Orange Peel 228
Monosodium Glutamate 229
Essences 230
Sugar 231
Brown Sugar 232
Honey 232
Maltose 233
Rock Sugar 233
Palm Sugar 234
Sugar Cane 234
Nuts and Seeds 235
Chinese Almonds 235
Cashews 236
Chestnuts 236
Gingko Nuts 237
Peanuts 239
Pine Nuts 242
Walnuts 244
Chinese Red Dates 246
Sesame Seeds 247
Sesame Seed Paste 247
Rice 249
Long-Grain Rice 253
Short-Grain Rice 260
Glutinous Rice 260
Brown Rice 263
Red Rice 264
Noodles and Wrappers 265
Noodles 268
Chinese Noodles 268
Wrappers 278
Wonton Skins 279
Jiao Zi 284
Spring Rolls 286
Rice Paper 286
Bean Curd Sheets 289
Flours and Thickeners 291
Wheat Flour 294
Tapioca Starch 294
Wheat Starch 295
Rice Flour 295
Glutinous Rice Flour 296
Cornstarch 298
Water Chestnut Powder 298
Cooking Fats and Oils 299
Vegetable Oil 303
Fat 305
Bibliography 307
Index 309
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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted December 29, 2013

    I was hoping there are more photos on the ingredients and recip

    I was hoping there are more photos on the ingredients and recipes - It would be great if the photos are in color too.

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  • Anonymous

    Posted October 17, 2000

    What Every Kitchen Needs

    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.

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