The Cuisines of Asia: Nine Great Oriental Cuisines by Technique

This brilliant original and encyclopedic cookbook presents the authentic foods and recipes of the great oriental cuisines by cooking technique-steaming stir-frying deep-frying currying simmering barbecuing noodle-making etc. With loving attention to authenticity and detail the author presents more than 300 tested recipes for such dishes as Indonesian twice-fried spicy peanut fritters Japanese tempura Peking duck Philippine deep-fried Thai catfish and dozens of other exotic foods. All of the recipes are made with ingredients widely available in America or with unique substitutes for readers who live far from suppliers. Menus a glossary conversion tables and personal anecdotes about the experience of eating and cooking in the orient make The Cuisines of Asia a true insiders guide to the delights of the Far Eastern kitchen.