Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Advanced
Title details for Asian Fusion by Chat Mingkwan - Available

Asian Fusion

by Chat Mingkwan
ebook
Read a sample Read a sample

Now it's easy to expand your knowledge of Asian cooking beyond familiar Thai, Japanese and Chinese cuisines. Born in Bangkok, Chat Mingkwan has traveled extensively throughout the Far East and is an expert at modifying traditional recipes for use in western kitchens. In this latest release, you'll find meatless versions of signature dishes from all corners of the Asian continent—well known (China, India, Japan, Korea, Thailand) and the more exotic (Burma, Cambodia, Indonesia, Laos, Malaysia, Singapore, Sri Lanka, and the Philippines). Food lovers will devour learning how to create the subtle but distinct differences in similar dishes from different countries and enjoy the fascinating culinary tidbits behind the recipes. A master chef and cooking instructor, Chat explains how to use both familiar and "local" herbs, spices and seasonings, and skillfully combine them with legumes, vegetables, and rice, noodles or wrappers. Use of plant-based ingredients to replace fish allows those who are allergic to seafood and shellfish to enjoy these recipes. From a cooling cucumber raita from India or the simplicity of a miso soup from Japan, to a braised eggplant in curry from Laos or a stuffed baguette from Vietnam, these recipes present a diverse and often aromatic complexity of flavors to be experienced.

Expand title description text
Publisher: Book Publishing Company

Kindle Book

  • Release date: June 10, 2013

OverDrive Read

  • ISBN: 9781570679476
  • Release date: June 10, 2013

EPUB ebook

  • ISBN: 9781570679476
  • File size: 5408 KB
  • Release date: June 10, 2013

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Nonfiction

Languages

English

Now it's easy to expand your knowledge of Asian cooking beyond familiar Thai, Japanese and Chinese cuisines. Born in Bangkok, Chat Mingkwan has traveled extensively throughout the Far East and is an expert at modifying traditional recipes for use in western kitchens. In this latest release, you'll find meatless versions of signature dishes from all corners of the Asian continent—well known (China, India, Japan, Korea, Thailand) and the more exotic (Burma, Cambodia, Indonesia, Laos, Malaysia, Singapore, Sri Lanka, and the Philippines). Food lovers will devour learning how to create the subtle but distinct differences in similar dishes from different countries and enjoy the fascinating culinary tidbits behind the recipes. A master chef and cooking instructor, Chat explains how to use both familiar and "local" herbs, spices and seasonings, and skillfully combine them with legumes, vegetables, and rice, noodles or wrappers. Use of plant-based ingredients to replace fish allows those who are allergic to seafood and shellfish to enjoy these recipes. From a cooling cucumber raita from India or the simplicity of a miso soup from Japan, to a braised eggplant in curry from Laos or a stuffed baguette from Vietnam, these recipes present a diverse and often aromatic complexity of flavors to be experienced.

Expand title description text
Cooking & Food Nonfiction