The Practical Encyclopedia of Asian Cooking

An illustrated guide to Asian food and cooking. Part one "Visual Catalogue" introduces the different cusines of Asia and provides a guide to useful equipment, ingredients and techniques. Part two "Essential Recipes" contains over 100 recipes with step-by-step illustrated instructions.

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An illustrated guide to Asian food and cooking. Part one "Visual Catalogue" introduces the different cusines of Asia and provides a guide to useful equipment. It also provides information on every type of ingredient from the daily staples, such as rice and noodles, to unusual fruits and vegetables and exotic fish, facts about how to choose the best ingredients, their culinary uses and storage, and advice on the essential xooking and preparation techniques. Part two "Essential Recipes" contains over 100 recipes with step-by-step illustrated instructions. Classic dishes are included from every corner of the region such as: Peking duck, spring rolls, dim sum, Thai fish cakes, red chicken curry, Vietnamese shrimp fritters, sate, Nasi Goreng, Japanese sushi and sashimi, and coconut ice cream.