With a collection of recipes ranging from Indonesian to Japanese, Chinese to Thai, internationally renowned author Sri Owen captures the rich diversity of 14 Asian cuisines, revealing the traditions, characteristic ingredients and distinctive cooking techniques that are the key to creating delicious dishes.
Over 120 enticing recipes evoke the spirit of Asia, encompassing classics such as Chinese Peking Duck, Indonesian fish satay, Thai green curry and Indian samosa. A vibrant photographic guide demystifies the palette of special ingredients, explaining how to choose and use delicacies such as shiitake mushrooms and sake, lemongrass and jasmine rice; and how to select suitable alternatives. Mouthwatering photographs present key dishes alongside their ingredients, and step-by-step sequences demonstrate the essential techniques, from making coconut milk to rolling sushi.
Each of the cuisines of Asia has a distinct personality and strong regional variations. With an extensive range of recipes, easy-to-follow instructions and inspiring menu plans, the author shows how to recreate the subtleties of each style of cooking, whether creamy Indian chicken in a fragrant cashew and coconut sauce or robust Malaysian pan-fried cod coated in chillies.
Combining respect for tradition with modern kitchen techniques, the 'Classic Asian Cookbook' is the indispensable illustrated guide to Asian food.
