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Original Essays | September 17, 2014

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

by

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

 

Synopses & Reviews

Publisher Comments:

First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource. 

Synopsis:

First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written.Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments.This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods.Cost also includes more than 130 simple recipes for sumptuous Asian specialties.Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.

Description:

Includes bibliographical references (p. 307-308) and index.

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:
9780060932046
Foreword:
Waters, Alice
Author:
Waters, Alice
Author:
Cost, Bruce
Author:
by Bruce Cost
Publisher:
Quill
Location:
New York :
Subject:
Reference
Subject:
Cookery, asian
Subject:
Regional & Ethnic - Asian
Subject:
Regional & Ethnic - Chinese
Subject:
Cooking and Food-Asian
Edition Description:
Trade PB
Series Volume:
8896-AN/893/4
Publication Date:
20000931
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
336
Dimensions:
9.13x7.40x.98 in. 1.38 lbs.

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Related Subjects

Cooking and Food » Reference and Etiquette » General
Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Chinese

Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam New Trade Paper
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Product details 336 pages Quill - English 9780060932046 Reviews:
"Synopsis" by , First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written.Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments.This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods.Cost also includes more than 130 simple recipes for sumptuous Asian specialties.Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.
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