The Cuisines of Asia: Nine Great Oriental Cuisines by Technique

This brilliant, original, and encyclopedic cookbook presents the authentic foods and recipes of the great oriental cuisines by cooking technique-steaming, stir-frying, deep-frying, currying, simmering, barbecuing, noodle-making, etc. With loving attention to authenticity and detail, the author presents more than 300 tested recipes for such dishes as Indonesian twice-fried spicy peanut fritters, Japanese tempura, Peking duck, Philippine deep-fried Thai catfish, and dozens of other exotic foods. All of the recipes are made with ingredients widely available in America, or with unique substitutes for readers who live far from suppliers. Menus, a glossary, conversion tables, and personal anecdotes about the experience of eating and cooking in the orient make The Cuisines of Asia a true insider's guide to the delights of the Far Eastern kitchen.

Author: Jennifer Brennan
Publisher: St. Martin's Griffin
Published: 11/15/1989
Pages: 560
Binding Type: Paperback
Weight: 1.69lbs
Size: 9.23h x 6.15w x 1.21d
ISBN: 9780312039776

About the Author

Jennifer Brennan grew up in Pakistan and India and has spent many years in Southeast Asia. She is the author of The Original Thai Cookbook.

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