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

Name: Asian Ingredients A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
Price: 4.65 USD
Availability: InStock
ISBN: 9780060932046

ISBN-10: 006093204X

ISBN-13: 9780060932046

Edition: 2000 (Revised)

Authors: Bruce Cost

List price: $18.99

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Description:

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…

Book details

List price: $18.99
Copyright year: 2000
Publisher: HarperCollins Publishers
Publication date: 9/5/2000
Binding: Paperback
Pages: 336
Size: 7.40" wide x 9.21" long x 0.91" tall
Weight: 1.386
Language: English



Foreword


Acknowledgments


Introduction


Fresh Ingredients


Herbs and Seasonings


Asian Basil


Mints


Perilla


Chili Peppers


Citrus


Fresh Coriander


Trefoil


Ginger


Mioga Ginger


Galangal


Fresh Turmeric


Lesser Galangal


Lemongrass


Kinome


Matrimony Vine


Scallions


Shallots


Chinese Leeks


Chinese Chives


Garlic


Pandanus Leaf


Tamarind


Wasabi


Miscellaneous Southeast Asian Herbs and Edible Leaves


Vegetables and Fungi


Bamboo Shoots


Bok Choy


Bok Choy Sum or "Choy Sum"


Shanghai Bok Choy


Taiwan Bok Choy


Yow Choy Sum or "Yow Choy"


Chinese Broccoli


Celery Cabbage


Chinese Mustard Cabbage or Gai Choy


Asian Radish


Watercress


Celtuce


Chinese Celery


Chrysanthemum Leaves


Asian Eggplant


Angled Luffa


Bitter Melon


Fuzzy Melon


Japanese Squash


Winter Melon


Fresh Fungi


Bean Sprouts


Broad Beans


Long Beans


Pea Shoots


Snow Peas


Lotus


Burdock


Jicama


Taro


Chinese Spinach


Sweet Potato


Water Spinach


Water Caltrops


Water Chestnuts


Meat


Pork


Beef


Other Items


Poultry and Eggs


Poultry


Eggs


Fish and Fish Markets


Fish


Crustaceans


Bivalves and Univalves


Squid


Amphibians


Preserved and Processed Ingredients


Dried Ingredients


Lily Buds


Black-Eyed Peas


Broad Beans


Mung Beans


Red Beans


Soybeans


Black Mushrooms


Tree Ears


White Tree Fungus


Fish Maw


Jellyfish


Scallops


Shrimp


Kelp


Laver


Wakame


Dashi


Hair Vegetable


Agar-Agar


Bird's Nest


Sea Slug


Shark's Fin


Salted and Cured Ingredients


Asian "Dairy": the Soybean and the Coconut


Soybean Curd


Coconut Milk


Condiments and Sauces


Soybean Sauces, Condiments, and Pastes


Salted and Fermented Black Beans


Bean Sauce


Hot Bean Sauce


Hoisin Sauce


Sweet Bean Sauce


Soy Sauce


Miso


Fermented Bean Curd


Fish and Shellfish Sauces and Pastes


Fish Sauce


Ground Fish Sauce


Whole Fish Sauce


Oyster Sauce


Shrimp Sauce and Fine Shrimp Sauce


Barbecue Sauce


Chili Pastes and Sauces


Vinegar and Spirits


White Rice Vinegar


Chinese Black Vinegar


Shaoxing Wine


Mirin


Flavored Oils


Sesame Oil


Chili Oil


Spices, Sugars, Nuts, and Seeds


Spices and Flavorings


Star Anise


Cassia Bark


Dried Galangal


Pepper


Sichuan Peppercorns


Sansho


Kaffir Lime


Dried Orange Peel


Monosodium Glutamate


Essences


Sugar


Brown Sugar


Honey


Maltose


Rock Sugar


Palm Sugar


Sugar Cane


Nuts and Seeds


Chinese Almonds


Cashews


Chestnuts


Gingko Nuts


Peanuts


Pine Nuts


Walnuts


Chinese Red Dates


Sesame Seeds


Sesame Seed Paste


Rice


Long-Grain Rice


Short-Grain Rice


Glutinous Rice


Brown Rice


Red Rice


Noodles and Wrappers


Noodles


Chinese Noodles


Wrappers


Wonton Skins


Jiao Zi


Spring Rolls


Rice Paper


Bean Curd Sheets


Flours and Thickeners


Wheat Flour


Tapioca Starch


Wheat Starch


Rice Flour


Glutinous Rice Flour


Cornstarch


Water Chestnut Powder


Cooking Fats and Oils


Vegetable Oil


Fat


Bibliography


Index