Asian Sauces and Marinades

by Wendy Sweetser

Cooks and gourmets everywhere know how delicious Asian food can be. Asian cuisine is so different, yet so appealing, to the western palate, that we make it a cornerstone of our tasting experience. While we know that shrimps bok choi and sprouts are among the distinctive elements of Asian cooking, the sauces that make dishes special are a mystery to many Western chefs. They are widely available in Asian shops, supermarket specialty food sections, and by mail order. But the bottles are often labeled in Chinese or Vietnamese characters. Even labels in English don't actually describe the tastes or uses of the special sauces that we would like to use - but may be reluctant to buy. Asian Sauces and Marinades unlocks this mystery of the orient. It is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying. It

Genres: Cookbooks

144 pages, Paperback

First published September 7, 2002

Reviews

[Dray · Rating 4 out of 5]

Asian cooking is centered on the complex flavors of their sauces and this excellent book has sauces, rubs, marinades and more to share. I found the accompanying recipes to be meat/fish driven but that does not detract from the excellent sauce recipes. Worthwhile.