Asian vegetables: from long beans to lemongrass, a simple guide to Asian produce : plus over 50 delicious, easy recipes

Front Cover
Chronicle Books, Apr 1, 2001 - Cooking - 132 pages
For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes, from Edamame with Szechwan Pepper-Salt to Stir-fried Shrimp and Garlic Chives. Asian Vegetables takes the mystery out of these enticing ingredients and puts the flavor in for fabulously healthy and delicious meals.

What people are saying - Write a review

LibraryThing Review

User Review  - herschelian - LibraryThing

As I am a westerner now living in China I was unfamiliar with many of the vegetables available at local markets. This book has proved very helpful, the information is clearly laid out, and the ... Read full review

Contents

Section 1
19
Section 2
53
Section 3
55
Section 4
67
Section 5
85
Section 6
89
Section 7
99
Section 8
115
Copyright

About the author (2001)

Sara Deseran is the food editor of 7x7 magazine in San Francisco. She has contributed to such publications as Saveur and The San Francisco Chronicle as well as serving as food editor for Taste magazine.

Richard Jung is a San Francisco-based food and travel photographer whose previous books include Balsamico.

Bibliographic information