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Q&A | February 27, 2014

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1 Burnside Cooking and Food- Asian

Big Bowl Noodles and Rice: Fresh Asian Cooking from the Renowned Restaurant

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Big Bowl Noodles and Rice: Fresh Asian Cooking from the Renowned Restaurant Cover

 

Synopses & Reviews

Publisher Comments:

When the first Big Bowl restaurant opened in 1997, its founding partners had one mission: to make good, authentic Asian food accessible to American diners. Tired of greasy takeout and soggy egg rolls, they created an entirely different kind of Asian menu-one based on healthy techniques, market-fresh ingredients, and vibrant, traditional flavors. From steaming bowls of handmade noodles to fiery curries and fragrant stir-fries, every dish at Big Bowl became a delicious celebration of homestyle Chinese, Vietnamese, and Thai cooking.

Now Bruce Cost, the celebrated cook and a culinary partner behind Big Bowl's spectacular food, reveals how to prepare the house favorites in your own kitchen. Beginning with a basic explanation of Asian ingredients and cooking techniques, Cost's beautifully illustrated guide takes home cooks through the simple steps needed to create an Asian meal, whether it's a one-bowl dinner or a multicourse feast for family and friends. From Thai Chicken Noodle Salad to Blazing Big Rice Noodles with Beef to Shanghai Shrimp, all of Cost's recipes are incredibly flavorful yet easy enough for even the beginning cook to master. The instructions are clear, the ingredients are widely available, and the results are dramatic and delicious.

So if you think Asian food at home means little white boxes, think again. Big Bowl Noodles and Rice will show you how to bring the fresh, authentic flavors of Asia to your table any night of the week.

Hailed by Alice Waters as "one of the greatest cooks I have ever known," Bruce Cost is an award-winning restaurateur and chef, cooking teacher, and former food columnist for the San Francisco Chronicle. He currently serves as the culinary partner in Lettuce Entertain You's immensely popular chain of Big Bowl restaurants. Cost is also the author of Asian Ingredients, a comprehensive guide to Asian foodstuffs now available as a companion to this book.

 

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.

Product Details

ISBN:
9780060194208
Subtitle:
Fresh Asian Cooking From the Renowned Restaurant
With:
McMillin, Matt
Author:
Cost, Bruce
With:
McMillin, Matt
Author:
McMillin, Matt
Publisher:
William Morrow Cookbooks
Location:
New York :
Subject:
Cookery
Subject:
Cookery (rice)
Subject:
Cookery (pasta)
Subject:
Cookery, asian
Subject:
Regional & Ethnic - Asian
Subject:
Asian
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Series Volume:
131
Publication Date:
20000905
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
192
Dimensions:
9.47x7.71x.89 in. 1.28 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » Asian

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