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• by:
• Stephens, Wendy

The Essential Asian Cookbook is the ultimate guide to the fresh, fragrant, and colorful cooking of Asia. Ten years ago, only Chinese and Indian cooking were familiar to most of us, but today, Malaysian, Vietnamese, Thai and Japanese food are moving into our everyday cuisine. This book celebrates and demystifies the flavors of the East. With traditional and new recipes side-by-side and practical hints on buying and using Asian ingredients, this is the perfect reference book for cooking Asian food at home. Although it's been around for thousands of years, Asian food is suddenly the smart new food. Restaurant chefs from Vancouver to London are introducing Asian ingredients and cooking techniques into their repertoire, suburban greengrocers and supermarkets are stocking fresh coriander and lemon grass, and no wonder… Asian food is fresh and colorful, full of flavor, and never boring or bland. With its emphasis on grains and vegetables, it is also healthy, cheap and often quick to prepare. Yet it's dangerous to generalize. Asian food is as multi-faceted and diverse as European food. While neighbors share some common ingredients and cooking styles, Asian countries have developed cuisines that are uniquely their own. Sampling the food of each is truly an adventure.

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