Terry Tan is the leading cookery teacher, consultant, and historian, who writes and broadcasts regularly on Asian and Oriental food and cookery. Like many Southeast Asians, he is the product of mixed parentage, born to a Malay-Chinese-Portuguese mother and a father of Indonesian-Chinese descent. Tan consequently grew up stirring pots and pans filled with delicious results of this cultural mix, and in Asian Cook give an authoritative insight into the diversity of cuisines in Asia and the Orient. He is the author of specialized guides including Cooking with Chinese Herbs and the Nonya Cookbook, and has produced books on cuisines such as Thai, Vietnamese, and Sichaun. Tan also wrote Fuss Free Cook and is much in demand by food manufacturers as a developmental chef.
Asian Cook (Metro Books Edition Series)by Terry Tan, Michael Paul (Photographer)
It’s a culinary guide to Asia, including the/i>
Whether you are preparing a simple stir-fry or rolling sushi for an elegant feast, successful and enjoyable cooking demands the right equipment. Asian Cook covers the key tools, techniques, and presentation skills of Asia and the Orient, making it an invaluable guide to today’s most exciting cuisines.
It’s a culinary guide to Asia, including the regional cuisines of China, Japan, Thailand, Vietnam, Malaysia, Korea, Laos, and more. Over 200 items of equipment are detailed—from basic tools that no kitchen should be without, to specialized utensils used by professionals. There are authentic recipes and practical tips from an experienced chef and cookery teacher, with clear illustrations of more than 200 cooking techniques, sure to put you on the path to becoming an Asian Cook.
- Metro Books
- Publication date:
- Product dimensions:
- 7.60(w) x 11.20(h) x 0.70(d)
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