New Asian Cooking

by Wendy Stephen

Excellent New Asian cuisine cookbook filled with easy-to-follow recipes, step-by-step instructions and wonderful glossy pictures of the preparation stages as well as the finished product. Contents include a Glossary of Ingredients, recipes from Thailand, Korea, Japan, Vietnam, Malaysia, Indonesia, Laos, Cambodia, Philippines, Singapore, plus Dipping Sauces, Desserts and Curry Pastes and Index. 112 pages.

Genres: Asia, Cookbooks

112 pages, Hardcover

First published January 1, 1997

About the author

'Wendy Stephen' is a cookbook editor. Her books have been published by Thunder Bay Press, Whitecap Books, Bay Books and Murdoch Books.

Reviews

[Nadin Doughem · Rating 3 out of 5]

Lovely book and easy step by step recipes. Although ingredients might be tough to find in the countries I live in.

[Nadin Doughem · Rating 3 out of 5]

Lovely book and easy step by step recipes. Although ingredients might be tough to find in the countries I live in.

[Nadin Doughem · Rating 3 out of 5]

Lovely book and easy step by step recipes. Although ingredients might be tough to find in the countries I live in.

[Nadin Doughem · Rating 3 out of 5]

Lovely book and easy step by step recipes. Although ingredients might be tough to find in the countries I live in.

[Fredrick Danysh · Rating 3 out of 5]

The recipes in this collection embrace a new style of Asian cooking. Different cultures are represented. Color photos accompany each dish and there is a glossary of ingredients with illustrations.