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Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

Sprache: Englisch.
Taschenbuch
Acclaimed chef and restaurateur Bruce Cost removes the home cook's frustration with this in-depth, illustrated guide to the wide variety of ingredients used in Asian cooking. From fresh herbs and Asian oils to exotic types of seafood and specialty me... weiterlesen
Taschenbuch

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Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam als Taschenbuch
Produktdetails
Titel: Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
Autor/en: Bruce Cost

ISBN: 006093204X
EAN: 9780060932046
Sprache: Englisch.
QUILL BOOKS

September 2000 - kartoniert - 336 Seiten

Beschreibung

Acclaimed chef and restaurateur Bruce Cost removes the home cook's frustration with this in-depth, illustrated guide to the wide variety of ingredients used in Asian cooking. From fresh herbs and Asian oils to exotic types of seafood and specialty meat cuts, no item in the repertoire of the Asian cook is missed. Photos.

Pressestimmen

"Bruce Cost is one of the greatest cooks I've ever known . . . He truly demystifies many previously forbidding and odd ingredients."-- Alice Waters""Asian Ingredients is by far the most comprehensive guide to essential ingredients for Asian cooking ever published in English. It unfolds the many mysteries of precisely what you are tossing into your wok or skillet . . . the recipes are excellent."-- Craig Claiborne"For a long time, I have valued Bruce Cost as a cook. And his recipes, of course, are terrific. But even if you never set foot in the kitchen, you'll probably want this book. For if you have ever eaten in a Chinese, Japanese, Thai, or Korean restaurant and wondered what was on your plate, this book has the answers. I honestly can't imagine that any curious eaters will want to be without it."-- Ruth Reichl, Editor in Chief, "Gourmet"This book is about a fascination with foodstuffs. It can be your guide through an immense and profound realm of Asian cuisine."-- From the Foreword by Alice Waters
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