Oriental Flavours: An English Cook Travels Eastward by Frances Bissell
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- ISBN 10 185145277X
- ISBN 13 9781851452774
- Published Nov 07 1990
- Format Hardcover
- Page Count 192
- Language English
- Countries United Kingdom
- Publisher Anova Books
- Imprint Pavilion Books
Publishers Text
The author has been much influenced by her extensive travels and cooking experiences in the Far East over the past few years. This book brings the excitement of these Eastern flavours into the Western kitchen. In a series of travel essays, she records her impressions of the Far East. There are recipes for sorbets and the pungent calamansi fruit used in marinades. There are recipes for feasts, "steam boats" and "dip-dips", and chapters on oriental ingredients, including fruit, vegetables, herbs, spices and many varieties of noodles and soya products.Other cookbooks by this author
- An A-Z of Food and Wine in Plain English
- The Book of Food: A Cook's Guide to Over 1,000 Exotic and Everyday Ingredients
- A Cook's Calendar: Seasonal Menus
- A Cook's Calendar: Seasonal Menus
- Entertaining
- Entertaining
- Entertaining
- The Floral Baker: Cakes, Pastries and Breads
- The Floral Baker: Cakes, Pastries and Breads
- Floral Baker: Cakes, Pastries, and Breads
- The Fragrant Pantry: Floral Scented Jams, Jellies and Liqueurs
- Frances Bissell's Country Kitchen
- Frances Bissell's Modern Classics
- Frances Bissell's Modern Classics
- Frances Bissell's Modern Classics
- Frances Bissell's West Country Kitchen
- Oriental Flavours: An English Cook Travels Eastward
- ORIENTAL FLAVOURS: AN ENGLISH COOK TRAVELS EASTWARD
- The Pleasures of Cookery
- The Pleasures of Cookery
- Preserving Nature's Bounty
- The Real Meat Cookbook
- The Real Meat Cookbook
- The Scented Kitchen: Cooking with Flowers
- The Scented Kitchen: Cooking with Flowers
- The Scented Kitchen: Cooking with Flowers
- Ten Dinner Parties for Two
- Ten Dinner Parties for Two
- Ten Dinner Parties for Two
- Ten Dinner Parties for Two
- The Times Book of Vegetarian Cookery
- The Times Cookbook
- The Times Cookbook
