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, Cooking, Food, Culinary, Reference

336 pages, Paperback

First published September 1, 2000

Reviews

[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.

[C · Rating 4 out of 5]

More than you ever wanted to know about sea cucumber.