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    The Best of Asian Cooking (Paperback) Created by Marshall Cavendish Cuisine

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    DescriptionA compendium of traditional and modern recipes from all over Asia. This volume is packed with ideas and tips on preparing delicious hearty meals. Basic recipes for various spice pastes and stocks ensure robust flavours for dishes that use simple ingredients. Chinese recipes promise heartwarming dishes like Prawn Dumpling Soup and Fried Garlic Pork. For light and refreshing meals, Japanese Teriyaki Chicken and Sukiyaki Beef Bowl are satisfying dishes. Also, tuck into popular Korean cuisine like Ginseng Chicken Stew and Kimchi Stew. Put a sweet end to your meal with Filipino Creme Caramel or Nyonya-Style Pancakes. With these time-tested recipes, whipping up great meals in your own kitchen has never been easier. Fully illustrated glossary, cooking equipment and cooking techniques sections

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    The Best of Asian Cooking
    Authors and contributors
    Created by Marshall Cavendish Cuisine
    Physical properties
    Format: Paperback
    Number of pages: 376
    Width: 208 mm
    Height: 229 mm
    Thickness: 25 mm
    Weight: 1,066 g
    ISBN 13: 9789814516143
    ISBN 10: 9814516147

    BIC geographical qualifier V2: 1F
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBN
    Abridged Dewey: 641
    LC classification: TX
    Ingram Theme: CULT/ASIAN
    DC22: 641.595
    Warengruppen-Systematik des deutschen Buchhandels: 24540
    B&T Modifier: Subject Development: 08
    B&T Approval Code: A97406015
    BISAC V2.8: CKB090000
    BIC subject category V2: 1F
    DC23: 641.595
    Illustrations note
    colour illustrations
    Marshall Cavendish International (Asia) Pte Ltd
    Imprint name
    Marshall Cavendish International (Asia) Pte Ltd
    Publication date
    07 January 2014
    Publication City/Country
    Author Information
    Heinz von Holzen, Arlene Diego, Dhershini Govin Winodan, Keiko Ishida, Lee MinJung and Nguyen Thanh Diep are all food experts in their various professions. Chef Heinz von Holzen spent many years investigating and documenting Balinese and Indonesian cuisine, and played a key role in promoting both cuisines to the world. He owns 3 Balinese restaurants in Bali, Bumbu Bali, Warung Sate and Pasar Malam, and also has a popular following for his cooking classes. Arlene Diego is a cooking instructor who is based in Malaysia. She conducts cooking classes, caters for corporate events and contributes articles to various food publications. Dhershini Govin Winodan is part owner of a well-known Indian restaurant in Singapore, Chat Masala. She has made various appearances in television programmes and local radio talk shows to share her views on food, and she is also a regular contributor to local newspapers and magazines. Keiko Ishida was born and raised in Tokyo, where she studied traditional Japanese cooking in Mrs Hiroko Takahashi's cooking school in Sendai, Japan. She then moved to France to pursue her passion at the Ritz Escoffier School in Paris. Back in Tokyo, she set up her bakery, Atelier K and gained a renowned reputation for her beautifully crafted wedding cakes and desserts. She is now based in Singapore, where she conducts cooking and baking classes at Shermay's Cooking School. Lee MinJung was trained as a fashion designer, but studied the art of Korean cooking in Seoul, Korea. She conducts regular cooking classes in Korean, Japanese and Chinese cooking, and specializes in bringing Korean and Chinese cooking techniques and ingredients together to create new dishes with an exciting twist. Nguyen Thanh Diep studied at the SHATEC Institute of Culinary Arts in Singapore, and is today based in Ho Chi Minh City