Ken Hom's Asian ingredients : a guide with recipes / by Ken Hom.

ISBN:

9780898157956

Title:

Author:

Hom, Ken.

Personal Author:

Hom, Ken.

Publication Information:

Berkeley, Calif. : Ten Speed Press, c1996

Physical Description:

viii, 151 p. : col. ill.

General Note:

Includes index

One copy held by Certificate in Chinese and South East Asian Cookery Team.

Subject Term:

Cooking, Asian.

Cookery, Chinese.

Format:

Books

Publication Date:

1996

Publication Information:

Berkeley, Calif. : Ten Speed Press, c1996

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.595 HOM	Book	1	Standard shelving location	Searching... Unknown
641.595 HOM	Book	3	Standard shelving location	Searching... Unknown

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.

Reviews (1)

Booklist Review

Hom's ninth cookbook is a decent guide to oriental cooking. Not only are 32 common vegetables (bamboo shoots and jicama, for instance) and 43 major ingredients (bean curd to wonton wrappers) photographed and defined in sufficient depth, but Hom also includes details on equipment and techniques--though, unfortunately, no step-by-step illustrations accompany the latter. Most of the recipes are simple, stir-fry dishes requiring little virtuosity. --Barbara Jacobs

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Reviews (1)

Booklist Review