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Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

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Description

First published in 1988, Bruce Cost’s Asian Ingredients used to be right away hailed as one of the vital comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and up to date, Asian Ingredients offers a wealth of information on identifying and the use of the ceaselessly unfamiliar ingredients in traditional bottled condiments. This book’s clear black-and-white photographs make it easy to identify ingredients on your local supermarkets or Asian grocery, at the same time as Cost’s carefully researched notes give an explanation for how to make a choice, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource. 

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