Asian Vegetables: A Cook's Bible: Descriptions and Illustrations of 139 Vegetables, Including Dried and Preserved Varieties with 145 Authentic Recipes by Wendy Hutton
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 watercolor 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:
From sugar peas and azuki beans to fern tips, hijiki seaweed, jackfruit and mustard cabbagethis 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, flavor, selection and storageplus 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!
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 watercolor 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 cabbagethis 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, flavor, selection and storageplus 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!