|Pagination:||288 pages, colour photos|
|Dimensions:||235 x 190 mm|
|Country of Pub.:||United Kingdom|
'... an intensely readable run-down of the styles, ingredients and implements of Asia, delivered with authority, charm and a sprinkling of Confucian wisdom.' The Times
Practical, accessible and engaging, this book is a must for anyone who wants to re-create authentic and delicious Asian cuisine at home. From stir-frying to teaming, sushi to sambals, curry pastes to curry puffs, Terry Tan reveals the secret of producing successful dishes lies in using the right tools and techniques.
Accompanying the beautifully photographed recipes for simple Asian favourites such as fried rice, miso soup, mango lassi and mee krob is a selection of dishes from 30 of the world's leading experts in Asian and Oriental food.
Recipes include Chinese braised five-spice belly pork, peking style caramel walnuts and dim sum, Japanese nori roll, udon noodles and pork tonkatsu, Indian okra thoran, xacutti chicken and naans, Sri Lankan sambols and crab curry, Thai pineapple fried rice, massaman chicken and green papaya salad, Vietnamese cabbage salad, pho bo and beef with sesame sauce, Lao pickled greens, Burmese chicken noodle curry, Malaysian beef satay and nonya style pork curry, Balinese chicken. Enjoy!