The Complete Asian Cookbook
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become one of the most iconic and influential cookbooks in publishing history. It has sold well over a million copies and garnered a dedicated following across the globe. For the first time in its history, The Complete Asian Cookbook has been comprehensively updated and revised, bringing it to a new generation. With a collection of over 800 authentic recipes from countries across Asia, including India, China, Japan, Indonesia, Sri Lanka and Thailand, The Complete Asian Cookbook remains the most authoritative resource on Asian cookery available today, and and is now available in this convenient ebook edition. Charmaine Solomon started her career in food as a journalist and feature writer for an English-language newspaper in Sri Lanka, where she wrote a cookery column dispensing recipes and food ideas with flair. Descended from generations of talented cooks – a legacy passed on to her daughters Deborah and Nina, who closely assisted in this revised edition – Charmaine is recognised as one of the world’s most knowledgeable and practical writers on Asian cooking. She has taught Southeast Asian, Chinese and international cooking, and continues to be inspired by the food traditions across Asia. In putting together The Complete Asian Cookbook, Charmaine travelled widely through many parts of Asia, revisiting familiar places and discovering new ones to ensure that, as always, her recipe development was completely authentic. In recognition of her contribution to food media, Charmaine was made a member of the Order of Australia in 2007.
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Add the onion bean black pepper bowl cardamom chicken coconut milk cook coriander cumin deep-fry dish dried shrimp paste finely grated fresh fish sauce ﬂour food processor fresh red chillies freshly ground black fried g 1 cup garam masala garlic cloves garnish ghee grated fresh ginger ground black pepper Heat the ghee Heat the oil heat to low heavy-based frying pan hot water ingredients large heavy-based frying large heavy-based saucepan large saucepan lemon juice lemongrass low heat meat medium heat mixture ml 1 cup noodles palm sugar pan over medium paper towel peanut oil peeled pork prawns reduce the heat Remove sambal Serve hot sesame oil shrimp paste soy sauce spices spoon spring onion stir-fry stirring constantly tablespoons tamarind tamarind pulp taste teaspoon chilli powder teaspoon finely grated teaspoon freshly ground teaspoon ground turmeric teaspoon salt thick coconut milk thinly sliced tomato turmeric ulek vinegar wok or large