Asian Ingredients

A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
Newly Revised and Updated

Whether it be the sweet, spicy curries of Southeast Asia, the tantalising fresh seafood of Japan, or the hearty homestyle noodle dishes of China, home cooks have long wished to re-create these alluring Asian dishes in their own kitchens, yet not known where to begin with such foreign ingredients. Now, in one classic volume, 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. No item in the repertoire of the Asian cook is missed: Thai Green Curry Noodles with Beef and Chinese chives, Sichuan Sesame-Chicken Salad with Garlic and White Pepper, and Shrimp in Ginger-Tamarind Sauce will soon be available in a home near year.