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Summary
Summary
Make delicious classic recipes designed for modem cooking techniques. Mouthwatering specialties, including Korean bulgogi, Peking duck, and Malaysian lamb korma are easy to make. Clear step-by-step sequences demonstrate basic skills; beautiful photographs show finished dishes and ingredients; and there are suggestions on what substitutes to use.
Author Notes
Indonesian-born Sri Owen is the award-winning author of The Rice Book, Indonesian Regional Cooking, Healthy Thai Cooking, and The Classic Asian Cookbook. She lives in London.
(Bowker Author Biography)
Reviews (1)
Publisher's Weekly Review
In this excellent introduction to 14 distinct Asian cuisines, Owen (Indonesian Regional Food and Cookery) nimbly demonstrates their differences and similarities. Cuisines from India, Sri Lanka, Myanmar, Laos, Thailand, Malaysia, the Philippines and Indonesia celebrate spices and chiles that are often cooled with yogurt or coconut milk sauces; pungent fish sauces and shrimp pastes also are emphasized. Traditional fare of China, Japan, Korea, Vietnam, Cambodia and Singapore call on soy sauces and other fermented condiments for punch. Patrani Machchi (Baked Fish Wrapped in Banana Leaves) from India, Kalio Bebek (Duck Pieces in Rich Coconut Sauce) from Indonesia, or Yam Pla Muek Mamuang (Green Mango and Squid Salad) from Thailand may be unfamiliar to Americans. Others, including traditional sauces and accompaniments such as Sambal Ulek (Chili Sauce) from Indonesia, Mangai Achar (Mango Pickle) from India or Kimchi (Pickled Cabbage) from Korea offer slighter, familiar notes. Owen's detailed descriptions of unfamiliar ingredients and step-by-step instructions for preparation and presentation techniques are clarified by the publisher's trademark photo illustrations. Although some techniques are tricky and some ingredients may be hard to find, this colorful guide and reference brings these unfamiliar cuisines within reach of interested home cooks. BOMC/Good Cook featured alternate. (June) (c) Copyright PWxyz, LLC. All rights reserved
