Company's Coming: Asian Cooking

by Jean Paré

Asian Cooking features an exotic collection of soups, salads, main course and side dish specialties, spicy sauces, fruity desserts, condiments and more, all influenced by the diverse cooking styles of China, India, Indonesia, Japan, Korea, Malaysia, Philippines, Thailand and Vietnam. Each recipe clearly identifies which country it originates from, and most recipes reflect the popular stove-top cooking style of the Asian culture: stir-fry, steaming, deep-fry and barbecue. The regional cooking differences of these countries is explained in opening sections, along with helpful glossaries of ingredients and equipment. Also included is a one-page section showcasing unique garnishes such as a noodle fan or carrot star.

Genres: Cookbooks

160 pages, Spiral-bound

First published March 1, 2002

Reviews

[Kristine · Rating 4 out of 5]

Recipes are diverse and the methods are fairly easy.