Asian Flavors: Unlock Culinary Secrets with Spices, Sauces and Other Exotic Ingredients by Wendy SweetserAsian Flavors: Unlock Culinary Secrets with Spices, Sauces and Other Exotic Ingredients by Wendy Sweetser

Asian Flavors: Unlock Culinary Secrets with Spices, Sauces and Other Exotic Ingredients

byWendy Sweetser

Paperback | September 12, 2005

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Asian Flavors is a Kodansha International publication.

About The Author

Wendy Sweetser is a Kodansha International author.
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Details & Specs

Title:Asian Flavors: Unlock Culinary Secrets with Spices, Sauces and Other Exotic IngredientsFormat:PaperbackDimensions:192 pages, 8.9 × 7.7 × 0.6 inPublished:September 12, 2005Publisher:Kodansha InternationalLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1568363591

ISBN - 13:9781568363592

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"Asian Flavors, a new cookbook by British food writer Wendy Sweetser, offers an excellent excuse for a trip to an Asian food store. The book is chock-full of beguiling photographs and recipes ... it's an attractive source for good ideas for supper." -The Houston Chronicle "The range of delicious, quickly prepared dishes and beautiful full-color photographs make this an attractive gift or addition to a culinary library." -Publishers Weekly "What to do, exactly, with those gnarled roots of ginger, the pungent, briny fish sauce, and trembling blocks of tofu, so maligned for their alleged lack of flavor? Here, at this point of bewilderment, Asian Flavors identifies its mission: to guide ordinary folks without fear through the aromatic jungle of fermented soy products, galangal, rice wine, and lime leaves-until they have safely reached a well-laid and colorful table... For readers who wish to explore the spectrum of Asian Flavors in their own kitchens, this worthy volume will bolster courage-and serve as a grown-up introduction to the world of possibilities beyond chop suey." -ForeWord Magazine "Asian Flavors by Wendy Sweetser triumphs with an innovative concept and execution. Arranged by exotic ingredients such as ginger and galangal, chilli, lemon grass, lime and lime leaves, and coconut, this absolutely fascinating book gives a series of intriguing recipes from all over Asia." -Pages Magazine "A superb introduction to a wide sampling of Eastern ingredients and techniques." -Midwest Book Review