Explore Asia through its vibrant flavors-lime and lemongrass, cumin and coriander, sesame seeds and sansho pepper. Williams-Sonoma's Essentials of Asian Cooking encompasses the culinary
traditions of fifteen different countries, revealing time-honored techniques and the delicious melding of cuisines where cultures and influences have intersected. Guided by this comprehensive
book, you will enjoy expanding your repertoire with complex curries and homemade breads from the subcontinent, noodles and stir-fries from China, and fresh salads and spicy sambals from
Southeast Asia. Entering the world of Asian food, you will learn how history and religion, along with varied geography and climate, have shaped the unique cuisines of this vast
continent. Essentials of Asian Cooking highlights the traditions and specialties of each country, from the comforting miso soup of Japan to the aromatic beef and rice noodle soup of Vietnam,
from the intricately composed tea leaf salad of Burma to the refreshing pomelo salad of Cambodia, from the grilled tandoori fish of India to the tender, slow-cooked beef rendang and nasi
goreng of Indonesia.
This collection of more than 130 carefully selected recipes covers a full range of techniques and occasions, whether you need simple instructions for home-style fried rice for a quick weekday
meal or detailed steps for a festive five-spice roasted duck. Special sections provide valuable tips on stocking your pantry, planning menus, and serving teas.
Instructive photographs guide you step by step through basic techniques such as assembling dumplings, making flatbread, and cooking tempura. A detailed glossary explains Asian seasonings and
other ingredients, and a special section features versatile recipes for chutneys, sauces, and other condiments, giving you all the information and inspiration you need to prepare the
essentials of the Asian table.
