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

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

by Bruce Cost

Paperback(REVISED)

$18.99
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Product Details

ISBN-13: 9780060932046
Publisher: HarperCollins Publishers
Publication date: 09/05/2000
Edition description: REVISED
Pages: 336
Product dimensions: 7.37(w) x 9.12(h) x 0.92(d)

About 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.

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.

Table of Contents

Forewordxi
Acknowledgmentsxii
Introductionxiii
Fresh Ingredients1
Herbs and Seasonings3
Asian Basil3
Mints5
Perilla6
Chili Peppers7
Citrus9
Fresh Coriander10
Trefoil12
Ginger13
Mioga Ginger15
Galangal15
Fresh Turmeric18
Lesser Galangal19
Lemongrass23
Kinome24
Matrimony Vine24
Scallions25
Shallots27
Chinese Leeks27
Chinese Chives28
Garlic30
Pandanus Leaf31
Tamarind33
Wasabi35
Miscellaneous Southeast Asian Herbs and Edible Leaves36
Vegetables and Fungi37
Bamboo Shoots37
Bok Choy38
Bok Choy Sum or "Choy Sum"39
Shanghai Bok Choy39
Taiwan Bok Choy41
Yow Choy Sum or "Yow Choy"41
Chinese Broccoli42
Celery Cabbage43
Chinese Mustard Cabbage or Gai Choy45
Asian Radish47
Watercress49
Celtuce49
Chinese Celery50
Chrysanthemum Leaves50
Asian Eggplant52
Angled Luffa54
Bitter Melon55
Fuzzy Melon56
Japanese Squash58
Winter Melon58
Fresh Fungi59
Bean Sprouts63
Broad Beans65
Long Beans67
Pea Shoots69
Snow Peas69
Lotus70
Burdock71
Jicama72
Taro72
Chinese Spinach75
Sweet Potato77
Water Spinach78
Water Caltrops78
Water Chestnuts79
Meat80
Pork80
Beef83
Other Items85
Poultry and Eggs94
Poultry94
Eggs96
Fish and Fish Markets108
Fish108
Crustaceans110
Bivalves and Univalves110
Squid110
Amphibians111
Preserved and Processed Ingredients123
Dried Ingredients125
Lily Buds125
Black-Eyed Peas126
Broad Beans127
Mung Beans127
Red Beans128
Soybeans129
Black Mushrooms130
Tree Ears131
White Tree Fungus134
Fish Maw136
Jellyfish137
Scallops140
Shrimp142
Kelp144
Laver145
Wakame146
Dashi146
Hair Vegetable148
Agar-Agar149
Bird's Nest150
Sea Slug152
Shark's Fin154
Salted and Cured Ingredients156
Asian "Dairy": the Soybean and the Coconut166
Soybean Curd166
Coconut Milk168
Condiments and Sauces173
Soybean Sauces, Condiments, and Pastes175
Salted and Fermented Black Beans176
Bean Sauce179
Hot Bean Sauce180
Hoisin Sauce182
Sweet Bean Sauce183
Soy Sauce183
Miso189
Fermented Bean Curd192
Fish and Shellfish Sauces and Pastes196
Fish Sauce196
Ground Fish Sauce199
Whole Fish Sauce200
Oyster Sauce200
Shrimp Sauce and Fine Shrimp Sauce201
Barbecue Sauce202
Chili Pastes and Sauces204
Vinegar and Spirits206
White Rice Vinegar207
Chinese Black Vinegar207
Shaoxing Wine211
Mirin212
Flavored Oils213
Sesame Oil213
Chili Oil214
Spices, Sugars, Nuts, and Seeds215
Spices and Flavorings217
Star Anise221
Cassia Bark223
Dried Galangal224
Pepper224
Sichuan Peppercorns225
Sansho227
Kaffir Lime227
Dried Orange Peel228
Monosodium Glutamate229
Essences230
Sugar231
Brown Sugar232
Honey232
Maltose233
Rock Sugar233
Palm Sugar234
Sugar Cane234
Nuts and Seeds235
Chinese Almonds235
Cashews236
Chestnuts236
Gingko Nuts237
Peanuts239
Pine Nuts242
Walnuts244
Chinese Red Dates246
Sesame Seeds247
Sesame Seed Paste247
Rice249
Long-Grain Rice253
Short-Grain Rice260
Glutinous Rice260
Brown Rice263
Red Rice264
Noodles and Wrappers265
Noodles268
Chinese Noodles268
Wrappers278
Wonton Skins279
Jiao Zi284
Spring Rolls286
Rice Paper286
Bean Curd Sheets289
Flours and Thickeners291
Wheat Flour294
Tapioca Starch294
Wheat Starch295
Rice Flour295
Glutinous Rice Flour296
Cornstarch298
Water Chestnut Powder298
Cooking Fats and Oils299
Vegetable Oil303
Fat305
Bibliography307
Index309

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Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam 4 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
I was hoping there are more photos on the ingredients and recipes - It would be great if the photos are in color too.
Guest More than 1 year ago
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.