Synopses & Reviews
Explore Asia through its vibrant flavors--lime and lemongrass, cumin and coriander, sesame seeds and sansho pepper. Williams-Sonomas Essentials of Asian Cooking
encompasses the culinary traditions of fifteen different countries, revealing time-honored techniques and the delicious melding of cuisines where cultures and influences have intersected. Guided by this comprehensive book, you will enjoy expanding your repertoire with complex curries and homemade breads from the subcontinent, noodles and stir-fries from China, and fresh salads and spicy sambals from Southeast Asia.
Entering the world of Asian food, you will learn how history and religion, along with varied geography and climate, have shaped the unique cuisines of this vast continent. Essentials of Asian Cooking
highlights the traditions and specialties each country has to offer, from the comforting miso soup of Japan to the aromatic beef and rice noodle soup of Vietnam, from the intricately composed tea leaf salad of Burma to the refreshing pomelo salad of Cambodia, from the grilled tandoori fish of India to the tender, slow-cooked beef rendang and nasi goreng of Indonesia.
This collection of more than 130 carefully selected recipes covers a full range of techniques and occasions, whether you need simple instructions from home-style fried rice for a quick weekday meal or detailed steps for a festive five-spice roasted duck. Special sections provide valuable tips on stocking your pantry, planning menus, and serving teas.
Instructive photographs guide you step-by-step through basic techniques such as assembling dumplings, making flatbread, and cooking tempura. A detailed glossary explains Asian seasoning and other ingredients, and a special section features versatile recipes for chutneys, sauces, and other condiments, giving you all the information and inspiration you need to prepare the essentials of the Asian table.
At last--the secrets to delicious Asian cooking revealed! Author Farina Kingsley tells cooks everything they need to know to prepare exotic recipes, including those that helped define the region's cooking.
About the Author
Farina Wong Kingsley
, a classically trained chef, is a cookbook author and culinary instructor. Her travels have taken her throughout Asia, where she has studied the cuisine of each country and met local chefs. She is also the author of William-Sonomas Food Made Fast: Asian
and Collection: Asian
. She lives in Tiburon, California.
Thy Tran trained as a chef at the California Culinary Academy, worked in restaurants, and traveled in Asia before becoming a writer specializing in the history and culture of food. She contributed to Williams-Sonomas A Taste of the World and The Kitchen Companion. Based in San Francisco, she is codirector of the Asian Culinary Forum.
Chuck Williams, general editor, has helped to revolutionize cooking in America. He opened his first Williams-Sonoma store in the California wine country town of Sonoma in 1956, later moving it to San Francisco. More than 250 stores are now open in the United States, and the companys catalog has an annual circulation of more than 45 million.
Jeff Tucker and Kevin Hossler specialize in food, travel, and other lifestyle photography. Their work has appeared in many magazines and cookbooks, including Williams-Sonoma Essentials of Breakfast & Brunch.