The Classic Asian Cookbookby Sri Owen
From Japan to Korea to Vietnam, from China to Thailand, and on into India and the subcontinent, Asian culinary expert, Sri Owen reveals the traditions, characteristic ingredients, and distinctive cooking techniques that are the keys to authentic Asian cuisine. This cookbook is sure to ease the intimidation home cooks feel when they see how easy it is to whip up a classic dish like Baak Ging Ap--what we know as Peking Duck--a surprisingly simple recipe needing no special equipment. The book works well both as a cookbook and reference guide. The recipes are easy-to-follow and wonderfully chosen. Owen opens with a section on classic dishes--including Japanese sushi, Korean steamed stuffed fish, a world of satays, as well as offerings from India, Indonesia, and Thailand. The large section of favorites and more exotic recipes from the 14 countries covered in the book are separated into two distinct groups: those that cook with spices and chilies and enrich their dishes with yogurt or coconut milk and pungent fish sauces or shrimp pastes; and those that base the flavor of their cooking on soy sauce and other fermented soybean products. The opening includes an overview of Asian cuisines along with an extensive ingredients guide. For the technique-impaired, there is also a practical, no-nonsense guide to special equipment and techniques for Asian cooking. Highlighting the book are vibrant photographic guides accompanying many of the recipes. Photographs of individual ingredients offer the perfect road map right to the large color shot of the completed dish, making presentation a snap.
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