First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.
- Paperback | 322 pages
- 185.42 x 226.06 x 22.86mm | 612.35g
- 18 Jun 2001
- HarperCollins Publishers Inc
- New York, NY, United States
"Bruce Cost is one of the greatest cooks I've ever known . . . He truly demystifies many previously forbidding and odd ingredients."-- Alice Waters""Asian Ingredients is by far the most comprehensive guide to essential ingredients for Asian cooking ever published in English. It unfolds the many mysteries of precisely what you are tossing into your wok or skillet . . . the recipes are excellent."-- Craig Claiborne"For a long time, I have valued Bruce Cost as a cook. And his recipes, of course, are terrific. But even if you never set foot in the kitchen, you'll probably want this book. For if you have ever eaten in a Chinese, Japanese, Thai, or Korean restaurant and wondered what was on your plate, this book has the answers. I honestly can't imagine that any curious eaters will want to be without it."-- Ruth Reichl, Editor in Chief, "Gourmet"This book is about a fascination with foodstuffs. It can be your guide through an immense and profound realm of Asian cuisine."-- From the Foreword by Alice Waters