Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

by Bruce Cost

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. 

Genres: Cookbooks, Food, Asian Literature, Cooking, Reference, Culinary

336 pages, Paperback

First published October 1, 1988

Reviews

[Abdullah Al]

★★★★★

Asian Ingredients is a wonderful resource for anyone interested in exploring the flavors and ingredients that make Asian cuisine so diverse and delicious. It’s informative, approachable, and packed with useful details that make unfamiliar ingredients feel much less intimidating.

I especially appreciate how helpful it is for understanding how different ingredients can be used and combined to create authentic, flavorful dishes. It’s the kind of reference book you’ll want to keep close by whenever you’re experimenting in the kitchen.

A valuable addition to any cookbook collection and a great guide for both curious beginners and experienced home cooks. Highly recommended!

[Dray · Rating 4 out of 5]

It was somewhat of a surprise to rate this book so high, as being a vegetarian it has little to offer. But.. the exposition on the many ingredients allow one to read between the lines and successfully use flavors on one’s own.

[David · Rating 4 out of 5]

This book is a good initial primer about the movement of ingredients and foods around and between regions.

[Mills College Library]

641.595 C8371 1988

[C · Rating 4 out of 5]

More than you ever wanted to know about sea cucumber.