The Complete Asian Cookbook

Couverture
Tuttle Publishing, 15 avr. 2006 - 512 pages
With over 800 recipes from 16 countries, Charmaine Solomon'sThe Complete Asian Cookbookis the perfect introduction to the food of Asia. Charmaine Solomon has tried and tested every recipe, ensuring that they are simple to prepare and that every ingredient and every preparation step are explained in easy-to-follow terms.

This classic cookbook, in print for 30 years, ventures into culinary areas that are often overlooked: the sour-hot dishes of Thailand, the Nonya cooking of Singapore and Malaysia, the soul-warming hotpots of Korea; as well as excitingly different dishes from the lands of Burma, Laos and Cambodia.

À propos de l'auteur (2006)

Charmaine Solomon was born in Colombo, Sri Lanka on August 31, 1930. At the age of 18, she became an assistant to the editor of the women's pages of the Ceylon Daily News. She eventually wrote a food column called Oceans of Notions for the newspaper. She moved to Australia in 1959. In 1964, she won second place in the Woman's Day Butter White Wings Bake Off and was invited to join Woman's Day as a food writer. She worked at the magazine for 11 years, including three as food editor, then became cookery editor of Belle magazine followed by food editor of Family Circle magazine. Her first book, The South East Asian Cookbook, was published in 1972. She is the author of 31 cookbooks and the creator of her own brand of spice blends and marinades. Her other books include The Complete Asian Cookbook, Encyclopedia of Asian Food, and The Complete Vegetarian Cookbook.

Informations bibliographiques