Balance and Harmony: Asian Food
In Balance and Harmony Neil Perry revels in his love for Asian cooking: the great flavours, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. The book is set out in the style of a cooking school by the Rockpool masterchef, progressing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as the reader gains confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of Balance and Harmony - the book is beautifully punctuated by a series of banquet ideas, ranging from the simplest to the most gloriously memorable.
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½ teaspoon 30 minutes beef black beans bowl braise capsicum chilli oil chilli sauce chinese Chinkiang vinegar cloves garlic cook coriander cilantro curry cut into julienne deep-frying Deglaze Deglaze the wok deseeded dish dressing dried duck fillet finely chopped finely sliced fish sauce fl oz/½ cup flavour fresh chicken stock g 1 lb Heat a wok Heat the oil ingredients jaggery kaffir lime knob of ginger leaves lemongrass light soy sauce long red chillies marinade ml 4 fl noodles oyster sauce palm sugar palm sugar jaggery paper towel peanut oil pork prawns red shallots remove rice roast salad sauce 1 tablespoon serve sesame oil shallots shrimp paste Sichuan pepper simmer smoking spoon spring onions scallions sprinkle squid steam stir-fry stock page 58 tablespoon shaoxing tablespoons fish sauce tablespoons light tablespoons peanut oil tablespoons vegetable oil teaspoon sea salt teaspoon sesame oil teaspoon sugar tofu vegetable oil XO sauce