Cook's Guide to Asian Vegetables
This guide provides information about 129 of the most important and widely available Asian vegetables - from their history to descriptions of appearance and flavour. The author includes inspirational recipes, as well as medicinal and nutritional values.
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||20 November 2012 by Tuttle Publishing
||Adobe Ebook Compatible Devices
||By Hutton, Wendy
Illustrated by Choi, Sui Chen
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Description of this Electronic Book
Here at last is a book which all cooks need to know about the fast-growing list of Asian vegetables found in Asian grocery stores and specialty gourmet shops. With attractive watercolors and photographs, A Cook's Guide to Asian Vegetables helps you identify more than 170 vegetables and vegetable products commonly used in Asian cuisine and sold world-wide. Categories include:Beans, peas, pulsesCabbage and other leafy greensFruiting vegetablesGourds and melonsHerbsMushrooms and other fungiThe onion familyPreserved vegetablesSeaweedsTofu and other soy productsTubers, stems, and rootsAny many more! This Asian cookbook offers insightful tips on how cooks have used the vegetables throughout history; their appearance, nutritional content and flavor; selection, storage and preparation as well as information on traditional Asian herbal remedies and folk beliefs. Fresh, dried and preserved vegetables and herbs are described in this volume, together with simple recipes from around Asia that demonstrate how various vegetables can be served. This cookbook also features over 100 recipes to craft delicious vegetable dishes from all over Asia.
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