The Essential Asian Cookbook by Jane Bowring and Jane Price

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Notes about this book

  • onepea on June 19, 2011

    fabulous Vietnamese chicken salad in here. Try it!

Notes about Recipes in this book

  • Almond jelly

    • fairyduff on August 06, 2017

      A big favourite in our family. I make just the jelly, to add to any fruit, particularly if we're restricted to tinned fruit. I use gelatine instead of agar-agar, and also use a complete small tin of evaporated milk - no waste/leftover - and adjust the liquids accordingly. I am tempted someday to substitute other essences for the almond - just to experiment. I have rosewater essence particularly in mind.

  • Coconut bananas

    • fairyduff on April 28, 2019

      Very popular with the kids, who have now learnt to make it for themselves. To coat with coconut with less mess, I place the ingredients in a lunchbox with a lid, and gently shake.

  • Indian fried fish

    • fairyduff on April 15, 2020

      Recipe is on page 251 - indexed under Seafood, but not under Fish or Fried or Indian

  • Chicken and galangal soup (Tom kha gai)

    • Dannausc on October 13, 2018

      Really easy. I doubled the recipe and served it as a main course. It’s good and flavorful, but the lime was a bit overpowering. I think it would be best eaten as a component of a larger meal.

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  • ISBN 10 1551106531
  • ISBN 13 9781551106533
  • Published Nov 01 1997
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

The Essential Asian Cookbook is the ultimate guide to the fresh, fragrant, and colorful cooking of Asia. Ten years ago, only Chinese and Indian cooking were familiar to most of us, but today, Malaysian, Vietnamese, Thai and Japanese food are moving into our everyday cuisine. This book celebrates and demystifies the flavors of the East. With traditional and new recipes side-by-side and practical hints on buying and using Asian ingredients, this is the perfect reference book for cooking Asian food at home. Although it's been around for thousands of years, Asian food is suddenly the smart new food. Restaurant chefs from Vancouver to London are introducing Asian ingredients and cooking techniques into their repertoire, suburban greengrocers and supermarkets are stocking fresh coriander and lemon grass, and no wonder... Asian food is fresh and colorful, full of flavor, and never boring or bland. With its emphasis on grains and vegetables, it is also healthy, cheap and often quick to prepare. Yet it's dangerous to generalize. Asian food is as multi-faceted and diverse as European food. While neighbors share some common ingredients and cooking styles, Asian countries have developed cuisines that are uniquely their own. Sampling the food of each is truly an adventure.

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