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Asian Flavors
Unlock Culinary Secrets with Spices, Sauces, and Other Exotic Ingredients
Wendy Sweetser
Paperback 192 pages
190 x 228mm 580g
ISBN : 978-1-56836-359-2 / 1-56836-359-1
Publish : Oct, 2005
Price : $18.95 |
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[ About the Book ]
Home to half the world's population, Asia combines its own unique culinary heritage with influences from around the world. In Vietnam, the French and Chinese have left their mark; in the philippines the influence is Spanish; and in Indonesia, Dutch. A melting pot of cultures and eating habits, Asia's cuisines are a reflection of the broad diversity of the peoples who inhabit the continent and their cooking and eating traditions: from joining friends for a leisurely dinner to grabbing a quick lunch from a hawker stall on the street.
Certain flavors hold the key to unlocking the secrets of Asian cooking and Asian Flavors takes a closer look at those that define it most clearly. Ginger, Chilies, lemon grass, rice wine, coconut, sesame, fish and oyster sauces, lime, soy, and herbs are all explored in detail, Plus, there are clear instructions on how to prepare and use them in exciting, authentic recipes. This comprehensive, beautifully illustrated guide shows you not only how to choose the freshest and best ingredients, but also how to use them in delicious, colorful, and nutritious dishes.
Reviews
"Asian Flavors, a new cookbook by British food writer Wendy Sweetser, offers an excellent excuse for a trip to an Asian food store. The book is chock-full of beguiling photographs and recipes ... it's an attractive source for good ideas for supper."
—The Houston Chronicle
"The range of delicious, quickly prepared dishes and beautiful full-color photographs make this an attractive gift or addition to a culinary library."
—Publishers Weekly
"What to do, exactly, with those gnarled roots of ginger, the pungent, briny fish sauce, and trembling blocks of tofu, so maligned for their alleged lack of flavor? Here, at this point of bewilderment, Asian Flavors identifies its mission: to guide ordinary folks without fear through the aromatic jungle of fermented soy products, galangal, rice wine, and lime leaves—until they have safely reached a well-laid and colorful table... For readers who wish to explore the spectrum of Asian Flavors in their own kitchens, this worthy volume will bolster courage—and serve as a grown-up introduction to the world of possibilities beyond chop suey."
—ForeWord Magazine
"Asian Flavors by Wendy Sweetser triumphs with an innovative concept and execution. Arranged by exotic ingredients such as ginger and galangal, chilli, lemon grass, lime and lime leaves, and coconut, this absolutely fascinating book gives a series of intriguing recipes from all over Asia."
—Pages Magazine
"A superb introduction to a wide sampling of Eastern ingredients and techniques."
—Midwest Book Review
About the Author
WENDY SWEETSER specializes in food and travel writing and is food editor of OK! and The London Magazine. She spent several years working with a leading Asian food company developing recipes and new products. Wendy first experienced Asian food while in the Far East 25 years ago, familiarizing herself with local cuisines by visiting markets, marveling at the exotic ingredients rarely seen in Western stores at that time, and by dining with local people in their homes.
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