Overview

A complete guide to purchasing and preparing Asian vegetables and plant-based food products! Here at last is a book by a leading food expert presenting everything you need to know about the rapidly-expanding list of Asian vegetables found in supermarkets, farmers' markets, Asian grocers and specialty gourmet stores around the globe. With attractive watercolour illustrations and photos, Asian Vegetables: A Cook's Bible helps you to identify 139 different Asian vegetables and plant products and presents 145 authentic recipes that you can prepare at home using these delicious ingredients. The 145 recipes and 139 different vegetables range from small to large dishes, sauces, soups and so much more, such as: Indian Chickpeas in Spicy Tomato Sauce Malaysian-style Cabbage Stewed in Coconut Milk Blanched Water Spinach and Tofu with Spicy Peanut Sauce Sri Lankan Breadfruit Curry Stir-fried Loofah with Oyster Sauce Thai Wild Pepper Leaf Parcels Chinese Garlic Chive Pancakes Fresh Tuna Baked in Konbu Seaweed Spice Indian Cauliflower And many more! From sugar peas and azuki beans to fern tips, hijiki seaweed, jackfruit and mustard cabbage - this book offers insightful background stories about the ways Asian cultures have traditionally prepared these vegetables as well as a description of their appearance, nutritional content, flavour, selection and storage - plus interesting information about their medicinal properties according to traditional folk beliefs. Fresh, dried, fermented, pickled and preserved Asian vegetables, tubers, herbs, mushrooms and sprouts are all described in detail. Asian Vegetables: A Cook's Bible is a much-needed reference that home cooks, epicures and professional chefs alike will want to have on their shelf!

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9780804857437

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Reviews

"""An ideal and thoroughly 'kitchen cook friendly' reference that home cooks, epicures and professional chefs alike will want to have on hand. Fun to browse through and inspiring to plan memorable meals with for any and all dining occasions…"" —Midwest Book Review"

Author Information

"Wendy Hutton is a writer specialising in food and travel, who lived in Southeast Asia for more than five decades. She has written widely on the cuisines of Southeast Asia, including cookbooks such as Green Mangoes and Lemon Grass, Tropical Asian Cooking and the highly acclaimed Singapore Food. Sui Chen Choi is a Malaysian artist who specializes in botanical subjects, drawing them from real life. His illustrations appear in the ""Plants"" and ""Animals"" volumes of Encyclopedia of Malaysia. Masano Kawana is one of the most exciting food, interior and landscape photographers in Asia today. Born in Japan and based in Singapore, Kawana has traveled, lived and surfed throughout the region, photographing a wide variety of subjects for books and lifestyle magazines. His books include Shunju, which won the prestigious James Beard Award in 2004."

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