Recipes from the Far East
This irresistible collection brings together dishes from Vietnam, where the cuisine is a subtle blend of Chinese, Thai and French cuisines, from Thailand and Korea, from the four major regions of China and from Japan. There are ideas for cooking with rice and noodles, using fresh meat and fish, and blending herbs and spices to create the subtle flavours that dominate the Orient.
There is an informative section describing the few essential tools and utensils required, and explaining the basic techniques and cooking methods which can be used to bring out the best in a wide variety of raw ingredients. You'll also find a full glossary of ingredients together with suggestions for suitable alternatives.
With over 400 recipes, this book offers a comprehensive overview of the cuisines featured, with recipes for special occasions, as well as one-pot wonders for one or two people. In each case the emphasis is on providing recipes for authentic, easily-prepared recipes for all occasions.
