The Complete Asian Cookbook

Tuttle Publishing, 15 avr. 2006 - 512 pages
With over 800 recipes from 16 countries, Charmaine Solomon's The Complete Asian Cookbook is 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.

Avis des internautes - Rédiger un commentaire

Avis des utilisateurs

5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoile

LibraryThing Review

Avis d'utilisateur  - whirled - LibraryThing

When this classic cookbook was first published in 1976, Charmaine Solomon was widely praised for bringing Asian food to mainstream Australia. Three decades on, her (newly revised and updated) book has ... Consulter l'avis complet

LibraryThing Review

Avis d'utilisateur  - refashionista - LibraryThing

This book is an excellent overview of Asian cooking, approached on a country-by-country basis. Each chapter focuses on a different country and provides in-depth information about cooking styles ... Consulter l'avis complet

À propos de l'auteur (2006)

Through newspapers, magazines, television, cooking schools, and over 25 books, Charmaine Solomon is one of the world's best known and respected cookery writers. Since The Complete Asian Cookbook was published in 1976, over a million copies have been sold, and it has been translated into German, French, and Dutch.

Informations bibliographiques