Look no further for a wealth of exotic recipes from China, Japan, Korea, and Southeast Asia. It's filed with favorites such as won ton soup, sushi, and tea-smoked duck made simple to prepare with the help of step-by-step color photos. In addition to over 150 recipes, this book includes a history of Asian cuisine plus tips on how to make coconut milk and the proper way to serve sake.
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Menus for Oriental Meals 48 Choosing the Freshest Fish 52 Tabletop Cooking for Family
The Cooking of Japan
The Cooking of Korea
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30 minutes bean sprouts boil over high broth cabbage carrots chiles Chinese cloves cloves garlic coconut milk coriander cornstarch cover and refrigerate cucumber cups water curry daikon deep-frying Dipping Sauce discard dish drain dried dry sherry fish sauce flavor flour garlic green onions including high heat inches Japanese kettle kim chee Korean lemon grass lemon juice let cool lettuce marinade meat medium heat minced or pressed mixture mushrooms noodles onions including tops Oriental markets pan over medium pancakes peel pieces Place platter pork pound lean boneless Prepare red pepper reduce heat regular-strength chicken broth rice rinse Sauce recipe follows seasoning servings sesame oil sesame seeds shredded shrimp simmer small bowl soup spinach spoon Steamed stir stir-fry strips tablespoons tablespoons salad oil tablespoons soy sauce teaspoon teaspoon salt thin thinly sliced tofu vegetables vinegar Vz cup Vz teaspoon water to cover wide frying pan wok or wide wrapper