Essentials of Asian cooking

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Oxmoor House ;
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Explore Asia through its vibrant flavors-lime and lemongrass, cumin and coriander, sesame seeds and sansho pepper. Williams-Sonoma's Essentials of Asian Cooking encompasses the culinary traditions of fifteen different countries, revealing time-honored techniques and the delicious melding of cuisines where cultures and influences have intersected. Guided by this comprehensive book, you will enjoy expanding your repertoire with complex curries and homemade breads from the subcontinent, noodles and stir-fries from China, and fresh salads and spicy sambals from Southeast Asia. Entering the world of Asian food, you will learn how history and religion, along with varied geography and climate, have shaped the unique cuisines of this vast continent. Essentials of Asian Cooking highlights the traditions and specialties of each country, from the comforting miso soup of Japan to the aromatic beef and rice noodle soup of Vietnam, from the intricately composed tea leaf salad of Burma to the refreshing pomelo salad of Cambodia, from the grilled tandoori fish of India to the tender, slow-cooked beef rendang and nasi goreng of Indonesia. This collection of more than 130 carefully selected recipes covers a full range of techniques and occasions, whether you need simple instructions for home-style fried rice for a quick weekday meal or detailed steps for a festive five-spice roasted duck. Special sections provide valuable tips on stocking your pantry, planning menus, and serving teas.Instructive photographs guide you step by step through basic techniques such as assembling dumplings, making flatbread, and cooking tempura. A detailed glossary explains Asian seasonings and other ingredients, and a special section features versatile recipes for chutneys, sauces, and other condiments, giving you all the information and inspiration you need to prepare the essentials of the Asian table.
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Grouping Information

Grouped Work ID 2d3bdbe1-3284-dd8e-c7c7-79bb04a79f64
full_title essentials of asian cooking
author chuck williams
grouping_category book
lastUpdate 2018-01-13 05:04:35AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Hossler, Kevin., Kingsley, Farina Wong., Tran, Thy., Tucker, Jeff., Williams, Chuck, 1915-
author2-role Hossler, Kevin., Kingsley, Farina Wong., Tran, Thy., Tucker, Jeff., Williams, Chuck,1915-
available_at_arlington Shirlington
collection_arlington Adult Nonfiction
detailed_location_arlington Shirlington Adult Nonfiction
format_arlington Book
format_category_arlington Books
id 2d3bdbe1-3284-dd8e-c7c7-79bb04a79f64
isbn 9780848732684
item_details ils:.b12938725|.i13918126|Shirlington Adult Nonfiction|641.595 ESSEN|||1|false|false|||||On Shelf|Dec 30, 2017|san||
itype_arlington Hardback
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_arlington 641.595 ESSEN
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
owning_location_arlington Shirlington
primary_isbn 9780848732684
publishDate 2009
record_details ils:.b12938725|Book|Books||English|Oxmoor House ;|2009.|287 p. : col. ill. ; 27 cm.
recordtype grouped_work
scoping_details_arlington ils:.b12938725|.i13918126|On Shelf|On Shelf|false|true|true|false|false|true|999|||
subject_facet Cooking, Asian
title_display Essentials of Asian cooking
title_full Essentials of Asian cooking / general editor, Chuck Williams ; photography, Tucker + Hossler ; recipes, Farina Kingsley ; text, Thy Tran
title_short Essentials of Asian cooking