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

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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…    
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Book details

List price: $18.99
Copyright year: 2000
Publisher: HarperCollins Publishers
Publication date: 9/5/2000
Binding: Paperback
Pages: 336
Size: 7.25" wide x 9.00" long x 1.00" 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