cookery, asian

Presents over three hundred recipes for contemporary and traditional Asian foods, including condiments, stocks and soups, rice, noodles, dumplings, breads, vegetables and herbs, fish and seafood, meat and poultry, and sweets and drinks, and features discussion of Asian ingredients, equipment and techniques, and the fundamentals of Asian cooking.

Provides a collection of seventy-five Asian recipes made with ingredients easily found in most grocery stores.

Presents over 150 recipes from Korea, Japan, Hong Kong, the Philippines, Vietnam, Thailand, Malaysia, Indonesia, and India, each with step-by-step instructions, covering all courses from soups to desserts, and includes tips on equipment, techniques, ingredients, and menus.