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The Cuisines of Asia: Nine Great Oriental Cuisines by Technique
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The Cuisines of Asia: Nine Great Oriental Cuisines by Technique

3.73 of 5 stars 3.73  ·  rating details  ·  11 ratings  ·  1 review
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 ...more
Paperback, 560 pages
Published November 15th 1989 by St. Martin's Griffin (first published 1984)
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Stephen Simpson
This cookbooks looks pretty anachronistic now, as it goes into some detail on creating substitutes workarounds for original/native ingredients that used to be hard to find but are now pretty common in supermarkets.

Ironically, that also hurts its present-day usefulness somewhat. The recipes are basically solid, but I find I have to adjust them again when using the actual real ingredients instead of the substitutes. I suppose it's present-day value would be 2 or 3 stars, but the recipes are good
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While born in the United Kingdom, Brennan and her family had roots in India where her mother and grandmother were born. The author of several cookbooks, she lived a colorful life in a number of Asian countries.
More about Jennifer Brennan...
Original Thai Cookbook Tradewinds and Coconuts: A Reminiscence and Recipes from the Pacific Islands Curries and Bugles: A Memoir and Cook Book of the British Raj Encyclopedia Of Chinese & Oriental Cookery One Dish Meals of Asia

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