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• by:
• Hutton, Wendy

When shopping the produce aisle of an Asian market, have you ever asked yourself, What do you do with that? Finally, a book for those who want to have culinary adventures with Asian vegetables, many of which are becoming increasingly available in supermarkets, farmer’s markets, and specialty shops. A Cook’s Guide to Asian Vegetables provides everything you need to know about 129 of the most important and widely available Asian vegetables—from their fascinating history to descriptions of appearance and flavor. The author addresses fresh, preserved, and dried vegetables, various soybean products, seaweeds, fungi, and edible flowers from all over Asia. Tips on selecting, storing, and preparing are also provided. The beautiful watercolor illustrations allow for easy identification. The author includes inspirational recipes. Medicinal and nutritional values are also included, as well as information about folk beliefs and traditional Asian remedies.

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