Ken Hom's Asian Ingredients
A Guide With RecipesBook - 1996
This quick-reference guide to the rich and varied array of exotic spices, sauces and vegetables of the East covers details from where to buy the best bamboo shoots, and how to cook Chinese longbeans correctly, to how to select the finest fish sauce. It shows the enthusiastic cook what to look for when shopping for ingredients, how to store and use them, and which brands are best to buy. With advice on equipment and cooking techniques, as well as colour photography, this cookbook should be useful to any cook interested in Asian food.
Publisher: Berkeley, Calif. : Ten Speed Press, 1996.
Branch Call Number: 641.595 Ho
Characteristics: 151 p. : ill.
Alternative Title: Asian ingredients