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Loading... Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnamby Bruce Cost
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Sign up for LibraryThing to find out whether you'll like this book. No current Talk conversations about this book. 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 is sparse, minimalist. no reviews | add a review
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. No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)641.595Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking AsiaLC ClassificationRatingAverage:
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including Indonesia's.