Average Reviews:
(More customer reviews)I have to confess that since the advent of the Internet I have not bought many cookbooks on paper, but I use this one more than any other. Jennifer Brennan has grouped the recipes not by country or cuisine, but rather by cooking style - stir frying, deep frying, etc. The recipe for Kung Pao chicken is the best I've ever tasted, the Malaysian curry rolls are to die for - those are just a few of the recipes in what is truly an outstanding cookbook. I've broken the spine on mine - maybe I'll have to get a new copy!
Click Here to see more reviews about: The Cuisines of Asia: Nine Great Oriental Cuisines by Technique
This brilliant, original, and encyclopedic cookbook presents the authentic foods and recipes of the great oriental cuisines by cooking technique-steaming, stir-frying, deep-frying, currying, simmering,, barbecuing, noodle-making, etc. With loving attention to authenticity and detail, the author presents more than 300 tested recipes for such dishes as Indonesian twice-fried spicy peanut fritters, Japanese tempura, Peking duck, Philippine deep-fried Thai catfish, and dozens of other exotic foods.All of the recipes are made with ingredients widely available in America, or with unique substitutes for readers who live far from suppliers. Menus, a glossary, conversion tables, and personal anecdotes about the experience of eating and cooking in the orient make The Cuisines of Asia a true insider's guide to the delights of the Far Eastern kitchen.
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