Bruce Cost

This was published in 1984 and was written with high hopes that the ingredients would become more accessible in America. Cost didn't compromise or Westernize the recipes and so this is a cookbook which is still useful today. The history and lore are very interesting and the recipes seem accessible and delicious. I have prepared three of them with ease. Some of the ingredients may still be difficult to find at the local market, but with the internet, none are beyond reach.

My friend loaned me show more this book to read. About half way through, I knew I had to have my own copy because one cannot very well take a friend's book into the kitchen to cook out of! I did take photos on my tablet of the recipes I wanted to try, and that worked very well. The only thing which could make this book better would be if it was published in a larger format with color photos. show less

Maybe it isbn is identical but nevertheless this is the second edition with photos in stead of drawings.

This edition is basically the same as the first except it has pictures instead of the drawings by Soun and it is bigger, more beautifully designed and has therefore more pages.

A missed opportunity. Why didn't I try cooking from the book. I bought it after all.

I reread it a few months ago and now again this edition and I loved it. Very rich, thorough and great writing. The style of cooking show more is sparse, minimalist. show less

One of the more obscure food reference books on the bookshelf. Includes some really odd things.

Describes the characteristics of herbs, vegetables, fungi, meat, poultry, eggs, fish, dried ingredients, condiments, sauces, spices, oils, flours, and noodles used in Oriental cooking.
including Indonesia's.