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Charmaine Solomon's Encyclopedia of Asian Food: Complete Cookbook With Ingredients, Techniques & over 500 Recipes
Charmaine Solomon's Encyclopedia of Asian Food Complete Cookbook With Ingredients Techniques over 500 Recipes Author:Charmaine Solomon The Encyclopedia of Asian Food is both a practical guide to Asian food and an indispensable reference book. It contains everything cooks will need to identify, prepare and use Asian ingredients, as well as over 500 recipes, including the classical recipes of each country. — The lively text provides advice on every facet of the ingredients... more » and cuisine of each country, as well as explanations of cooking techniques and guides to special utensils. In the back are an illustrated index with detailed color drawings and a recipe index, along with a comprehensive index of non-English terms.
Peppered with delightful details and quirky tips, along with nutritional properties, dangers and curiosities of many common foods, plus their names in various Asian languages, The Encyclopedia of Asian Food is a fascinating and exhaustive look at Asian cooking and culture.
Praise for the hardcover:
The encyclopedia roams gloriously widely, encompassing not just Asia proper but also many of the Pacific islands. And it delivers plenty of practical tips. Thanks to Solomon, I now know how to prepare an octopus (''With a sharp knife, cut off head below the eyes'') and the proper way to eat a rambutan (''Nibble daintily and detach only the succulent flesh''). Also due to her, I can at last tell a good coconut from a bad one: ''The shell...should be dry with no sign of dampness or mould.... A good coconut...should have liquid sloshing around inside.''