Asian ingredients : a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam / Bruce Cost.

ISBN:

9780060932046

Title:

Author:

Cost, Bruce, 1945-

Personal Author:

Cost, Bruce, 1945-

Edition:

1st ed.

Publication Information:

New York : HarperCollins, 2000.

Physical Description:

xiv, 321 p. : ill. ; 23 cm.

General Note:

Reprint. Originally published: New York : Morrow, 1988.

Includes index.

Subject Term:

Cooking, Asian.

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/description/hc043/99086440.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0911/99086440-b.html

Publication Date:

2000

1988

Publication Information:

New York : HarperCollins, 2000.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.595 COS	Book	1	Standard shelving location	Searching... Unknown

First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.

Foreword	p. xi
Acknowledgments	p. xii
Introduction	p. xiii
Fresh Ingredients	p. 1
Herbs and Seasonings	p. 3
Asian Basil	p. 3
Mints	p. 5
Perilla	p. 6
Chili Peppers	p. 7
Citrus	p. 9
Fresh Coriander	p. 10
Trefoil	p. 12
Ginger	p. 13
Mioga Ginger	p. 15
Galangal	p. 15
Fresh Turmeric	p. 18
Lesser Galangal	p. 19
Lemongrass	p. 23
Kinome	p. 24
Matrimony Vine	p. 24
Scallions	p. 25
Shallots	p. 27
Chinese Leeks	p. 27
Chinese Chives	p. 28
Garlic	p. 30
Pandanus Leaf	p. 31
Tamarind	p. 33
Wasabi	p. 35
Miscellaneous Southeast Asian Herbs and Edible Leaves	p. 36
Vegetables and Fungi	p. 37
Bamboo Shoots	p. 37
Bok Choy	p. 38
Bok Choy Sum or "Choy Sum"	p. 39
Shanghai Bok Choy	p. 39
Taiwan Bok Choy	p. 41
Yow Choy Sum or "Yow Choy"	p. 41
Chinese Broccoli	p. 42
Celery Cabbage	p. 43
Chinese Mustard Cabbage or Gai Choy	p. 45
Asian Radish	p. 47
Watercress	p. 49
Celtuce	p. 49
Chinese Celery	p. 50
Chrysanthemum Leaves	p. 50
Asian Eggplant	p. 52
Angled Luffa	p. 54
Bitter Melon	p. 55
Fuzzy Melon	p. 56
Japanese Squash	p. 58
Winter Melon	p. 58
Fresh Fungi	p. 59
Bean Sprouts	p. 63
Broad Beans	p. 65
Long Beans	p. 67
Pea Shoots	p. 69
Snow Peas	p. 69
Lotus	p. 70
Burdock	p. 71
Jicama	p. 72
Taro	p. 72
Chinese Spinach	p. 75
Sweet Potato	p. 77
Water Spinach	p. 78
Water Caltrops	p. 78
Water Chestnuts	p. 79
Meat	p. 80
Pork	p. 80
Beef	p. 83
Other Items	p. 85
Poultry and Eggs	p. 94
Poultry	p. 94
Eggs	p. 96
Fish and Fish Markets	p. 108
Fish	p. 108
Crustaceans	p. 110
Bivalves and Univalves	p. 110
Squid	p. 110
Amphibians	p. 111
Preserved and Processed Ingredients	p. 123
Dried Ingredients	p. 125
Lily Buds	p. 125
Black-Eyed Peas	p. 126
Broad Beans	p. 127
Mung Beans	p. 127
Red Beans	p. 128
Soybeans	p. 129
Black Mushrooms	p. 130
Tree Ears	p. 131
White Tree Fungus	p. 134
Fish Maw	p. 136
Jellyfish	p. 137
Scallops	p. 140
Shrimp	p. 142
Kelp	p. 144
Laver	p. 145
Wakame	p. 146
Dashi	p. 146
Hair Vegetable	p. 148
Agar-Agar	p. 149
Bird's Nest	p. 150
Sea Slug	p. 152
Shark's Fin	p. 154
Salted and Cured Ingredients	p. 156
Asian "Dairy": the Soybean and the Coconut	p. 166
Soybean Curd	p. 166
Coconut Milk	p. 168
Condiments and Sauces	p. 173
Soybean Sauces, Condiments, and Pastes	p. 175
Salted and Fermented Black Beans	p. 176
Bean Sauce	p. 179
Hot Bean Sauce	p. 180
Hoisin Sauce	p. 182
Sweet Bean Sauce	p. 183
Soy Sauce	p. 183
Miso	p. 189
Fermented Bean Curd	p. 192
Fish and Shellfish Sauces and Pastes	p. 196
Fish Sauce	p. 196
Ground Fish Sauce	p. 199
Whole Fish Sauce	p. 200
Oyster Sauce	p. 200
Shrimp Sauce and Fine Shrimp Sauce	p. 201
Barbecue Sauce	p. 202
Chili Pastes and Sauces	p. 204
Vinegar and Spirits	p. 206
White Rice Vinegar	p. 207
Chinese Black Vinegar	p. 207
Shaoxing Wine	p. 211
Mirin	p. 212
Flavored Oils	p. 213
Sesame Oil	p. 213
Chili Oil	p. 214
Spices, Sugars, Nuts, and Seeds	p. 215
Spices and Flavorings	p. 217
Star Anise	p. 221
Cassia Bark	p. 223
Dried Galangal	p. 224
Pepper	p. 224
Sichuan Peppercorns	p. 225
Sansho	p. 227
Kaffir Lime	p. 227
Dried Orange Peel	p. 228
Monosodium Glutamate	p. 229
Essences	p. 230
Sugar	p. 231
Brown Sugar	p. 232
Honey	p. 232
Maltose	p. 233
Rock Sugar	p. 233
Palm Sugar	p. 234
Sugar Cane	p. 234
Nuts and Seeds	p. 235
Chinese Almonds	p. 235
Cashews	p. 236
Chestnuts	p. 236
Gingko Nuts	p. 237
Peanuts	p. 239
Pine Nuts	p. 242
Walnuts	p. 244
Chinese Red Dates	p. 246
Sesame Seeds	p. 247
Sesame Seed Paste	p. 247
Rice	p. 249
Long-Grain Rice	p. 253
Short-Grain Rice	p. 260
Glutinous Rice	p. 260
Brown Rice	p. 263
Red Rice	p. 264
Noodles and Wrappers	p. 265
Noodles	p. 268
Chinese Noodles	p. 268
Wrappers	p. 278
Wonton Skins	p. 279
Jiao Zi	p. 284
Spring Rolls	p. 286
Rice Paper	p. 286
Bean Curd Sheets	p. 289
Flours and Thickeners	p. 291
Wheat Flour	p. 294
Tapioca Starch	p. 294
Wheat Starch	p. 295
Rice Flour	p. 295
Glutinous Rice Flour	p. 296
Cornstarch	p. 298
Water Chestnut Powder	p. 298
Cooking Fats and Oils	p. 299
Vegetable Oil	p. 303
Fat	p. 305
Bibliography	p. 307
Index	p. 309

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