Synopses & Reviews
For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes, from Edamame with Szechwan Pepper-Salt to Stir-fried Shrimp and Garlic Chives. Asian Vegetables takes the mystery out of these enticing ingredients and puts the flavor in for fabulously healthy and delicious meals.
"Deseran's book is a handy, practical companion to a shopping trip to Chinatown, and her recipes are terrific." Publishers Weekly
This is an indispensable, easy-to-use guide to identifying, choosing, and preparing Asian vegetables. From amaranth to lotus root, Deseran describes the exotic array of Asian produce widely available. Photos.
About the Author
Sara Deseran is the food editor of 7x7
magazine in San Francisco. She has contributed to such publications as Saveur
and The San Francisco Chronicle
as well as serving as food editor for Taste
Richard Jung is a San Francisco-based food and travel photographer whose previous books include Balsamico.