Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southwest Asia

by Bruce Cost

Describes the characteristics of herbs, vegetables, fungi, meat, poultry, eggs, fish, dried ingredients, condiments, sauces, spices, oils, flours, and noodles used in Oriental cooking

Genres: Cookbooks, Asian Literature

333 pages, Hardcover

First published October 1, 1988

Reviews

[Mills College Library]

641.595 C8371 1988