Oriental Cook Book

by Sharyl Heiken (Editor), Sandra Granseth (Editor), Elizabeth Strait (Editor)

I love the way the meals turn out using this cook book. I will say that it is refreshing that it has recipes on how to make base ingredients that don't require the use of bread machines, microwaves or any modern devices that we so readily use today. It doesn't encourage you to buy premade wontons because you will learn to make your own. I will say that some of the terminology is dated. Refering to Asians as 'orientals' is not alright but keep in mind that this was published in 1977. The recipes are varied and genuinely delicious. You will learn to make beef, poultry, seafood, noodle, rice, salad and vegetable dishes as well as sauces that turn out as delicious as any fare being offered in restaurants. This is a good start for someone wanting to begin cooking Asian cuisine and will get you familiar with some base ingredients. The pictures are also very helpful. You will be delighted with the Teas and Beverages sections and the pictures that go along with the Oriental Ingredients section. This book is designed to help get you excited and informed and to become competent in making this incredible cuisine. G. Betha

Genres: Cookbooks, Cooking

96 pages, Hardcover

First published September 1, 1977

Reviews

[Sandy (WI girl at heart) · Rating 3 out of 5]

love cookbooks!