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To capture the essence of Asia's cuisines, author Jacki Passmore spent more than fifteen years gathering the best recipes from hundreds of expert cooks. In this book she shares her finds; here are over 200 memorable dishes-from appetizers to desserts--beautifully photographed in glorious detail.
In the chapter on Japan, for example, you will find recipes and photos showing how to prepare" sushi" and "tempura," along with less well-known specialties such as crab hotpot and abalone steamed in sake. From Burma comes the country's national dish, "mohinga," rice vermicelli in a robust fish broth. India and Thailand contribute their famous spicy curries; Indonesia and Malaysia, their rich desserts. No matter which country you choose to explore first, you will find endless ways to create traditional and exotic meals.
To guide you, nearly every recipe is accompanied by helpful notes describing the origins and characteristics of the dish; along with tips on ingredients and utensils. Finally, an extensive glossary offers insights into some of the more unusual Asian cooking terms.
For the adventurous cook and the armchair traveller alike, "Asia The Beautiful Cookbook" offers a lasting tribute to a fascinating continent. Far more than a collection ofrecipes, it provides an evocative look at the Asian people and the magical lands in which they live.
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