The Complete Cookery Book With Ingredients, Techniques and Over 500 Recipes
This tempting book will lead you down the aisles of Asian cuisine, from Goa to Kyoto, from Burma to Manila, shedding light on the shapes, aromas, colours and flavours that festoon these far-flung wonderlands. Dare to add flowers to the menu. Recognise the fragrance of gingelly oil. Learn how best to enjoy exotic fruits such as rambutan, pulasan and mangosteen, and how to make superb korma, curry, biriani and rabri.
This book is both a practical guide to Asian cuisine and the comprehensive reference book on the subject. Cook over 500 recipes, including the classical recipes of each country, heed advice on buying, preparing and storing ingredients, and be guided through Asian cooking techniques and utensils. There are also explanations of the health-giving properties, dangers and curiosities of many common foods, an illustrated index to help identify unfamiliar ingredients, a recipe index, and a comprehensive index which includes non-English terms.
Take the challenge. Explore the last frontier of world cuisine - and create simple and exciting dishes that you'd never before thought possible.
