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Entering the world of Asian food, you will learn how history and religion, along with varied geography and climate, have shaped the unique cuisines of this vast continent. Essentials of Asian Cooking highlights the traditions and specialties each country has to offer, from the comforting miso soup of Japan to the aromatic beef and rice noodle soup of Vietnam, from the intricately composed tea leaf salad of Burma to the refreshing pomelo salad of Cambodia, from the grilled tandoori fish of India to the tender, slow-cooked beef rendang and nasi goreng of Indonesia.
This collection of more than 130 carefully selected recipes covers a full range of techniques and occasions, whether you need simple instructions from home-style fried rice for a quick weekday meal or detailed steps for a festive five-spice roasted duck. Special sections provide valuable tips on stocking your pantry, planning menus, and serving teas.
Instructive photographs guide you step-by-step through basic techniques such as assembling dumplings, making flatbread, and cooking tempura. A detailed glossary explains Asian seasoning and other ingredients, and a special section features versatile recipes for chutneys, sauces, and other condiments, giving you all the information and inspiration you need to prepare the essentials of the Asian table.