Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
by Bruce Cost
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Description
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 show more 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. show lessTags
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Member Reviews
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.
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.
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.
including Indonesia's.
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Author Information
4+ Works 291 Members
Common Knowledge
- Blurbers
- Claiborne, Craig; Reichl, Ruth
- Disambiguation notice
- Foods From the Far East = UK edition of Asian Ingredients
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Statistics
- Members
- 144
- Popularity
- 226,585
- Reviews
- 3
- Rating
- (4.28)
- Languages
- English
- Media
- Paper
- ISBNs
- 3
