Ginger East to West: The Classic Collection of Recipes, Techniques, and Lore

Ginger East to West: The Classic Collection of Recipes, Techniques, and Lore

by Bruce Cost, Amy Pertschuk
     
 
This classic cookbook, now revised and expanded, celebrates ginger as a staple of America's evolving East / West culinary palate. From ginger ale and gingerbread to Moroccan Chicken Tajine and Shanghai-Style Ginger Caramel Spareribs, ginger is one of the world's great flavoring ingredients. Bruce Cost's authentic recipes are a showcase for ginger's essential role in

Overview

This classic cookbook, now revised and expanded, celebrates ginger as a staple of America's evolving East / West culinary palate. From ginger ale and gingerbread to Moroccan Chicken Tajine and Shanghai-Style Ginger Caramel Spareribs, ginger is one of the world's great flavoring ingredients. Bruce Cost's authentic recipes are a showcase for ginger's essential role in the cuisines of East Asia, India, the Middle East, and the America's. The new recipes for this edition, such as Sticky Chicken Wings with Ginger and Tangerine Peel, Panbroiled Steak with Ginger and Lemon Grass Marinade, and Ginger Creme Brulee, further establish Ginger East To West as a gastronomic revelation.

Product Details

ISBN-13:
9780201517989
Publisher:
Running Press Book Publishers
Publication date:
01/28/1989
Edition description:
REV
Pages:
209
Product dimensions:
5.98(w) x 9.02(h) x 0.58(d)

Related Subjects

Meet the Author

Bruce Cost, author of Bruce Cost's Asian Ingredients, lives in San Francisco, where he writes and leads cooking classes, and is overseeing the opening of Monsoon, a new restaurant.

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