Read The Cuisines of Asia: Nine Great Oriental Cuisines by Technique by Jennifer Brennan Online

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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-friedThis 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....

Title : The Cuisines of Asia: Nine Great Oriental Cuisines by Technique
Author :
Rating :
ISBN : 9780312039776
Format Type : Paperback
Number of Pages : 560 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

The Cuisines of Asia: Nine Great Oriental Cuisines by Technique Reviews

  • Stephen Simpson
    2018-09-18 06:40

    This cookbooks looks pretty anachronistic now, as it goes into some detail on creating substitutes workarounds for original/native ingredients that used to be hard to find but are now pretty common in supermarkets. Ironically, that also hurts its present-day usefulness somewhat. The recipes are basically solid, but I find I have to adjust them again when using the actual real ingredients instead of the substitutes. I suppose it's present-day value would be 2 or 3 stars, but the recipes are good and it was a very good "gateway cookbook" for me for Asian cooking.