Encyclopedia of Asian Food
|Charmaine Solomon and Nina Solomon
|252 x 191 x 49 mm (H x W x D)
|New Holland Publishers
|1 Jul 2010
|Cookery / food & drink etc
A complete guide to Asian and Pacific foods, with over 580 ingredients explained with advice on buying, preparing and storing. This beautifully presented book has a silk spine,
Asian markets remain the last mystery to the West ? until now. Charmaine Solomon?s Encyclopedia of Asian Food will lead you down the aisles of Asian cuisine, from Goa to Kyoto, from Myanmar to Manila, shedding light on the shapes, aromas, colours and flavours that festoon these far-flung exotic lands. Charmaine is your ideal guide. Her 55 years of experience - writing, cooking and exploring the breadth of Asia ? is the ingredient that brings all other ingredients to life. There are over 500 recipes, made richer still by Charmaine's anecdotes and reminiscences. Heed her advice on Asian cooking techniques - learn how best to enjoy exotic fruits, such as rambutan, pulasan and mangosteen; and how to make super korma, curry, biriani and rabri. She also explains the health giving properties, dangers and curiosities of many common foods.
Charmaine Solomon has written many books, some of which have been translated into German, French, Dutch and Norwegian. Her best known book, The Complete Asian Cookbook, is sold throughout the world and has become a classic over the past 20 years. It is used as a text book in teaching young chefs, as well as being a foolproof guide to great home cooking.