Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southwest Asia

by Bruce Cost

Describes the characteristics of herbs, vegetables, fungi, meat, poultry, eggs, fish, dried ingredients, condiments, sauces, spices, oils, flours, and noodles used in Oriental cooking

Genres: Cookbooks, Food, Asian Literature, Cooking, Reference, Culinary

333 pages, Hardcover

First published October 1, 1988

Reviews

[Dray · Rating 4 out of 5]

It was somewhat of a surprise to rate this book so high, as being a vegetarian it has little to offer. But.. the exposition on the many ingredients allow one to read between the lines and successfully use flavors on one’s own.

[David · Rating 4 out of 5]

This book is a good initial primer about the movement of ingredients and foods around and between regions.

[Mills College Library]

641.595 C8371 1988

[C · Rating 4 out of 5]

More than you ever wanted to know about sea cucumber.