Welcome the vibrant flavors of the East into your kitchen with Asian, part of the Williams-Sonoma Collection series. Whether you're craving a fragrant curry or a comforting noodle dish, this book will help you cook Asian recipes with flair.
Author Farina Wong Kingsley, a San Francisco-based food writer and cooking teacher, presents more than 40 recipes inspired by her years living and traveling throughout Asia. Kingsley celebrates the unique flavors of traditional cuisines with dishes like Thai shrimp soup infused with aromatic lemongrass from Southeast Asia. Sichuan-style braised eggplant showcases the vivid spices of China's famous western region.
If you've never tried your hand at stir-frying, you'll appreciate the step-by-step guide to this quick and easy cooking technique. An in-depth discussion of the essential trinity of Asian ingredients—rice, noodles and tofu—is particularly enlightening. Enjoy the endless variety of Asian noodles, made from golden eggs, translucent mung bean, hearty buckwheat or delicate rice. After mastering the art of steaming perfectly tender grains of white rice, you'll be ready to prepare rice dishes like a rich lamb biryani or Malaysian spicy fried rice garnished with crisp-fried shallots.
The small-plates chapter features recipes adapted from the street foods of Asia, including Vietnamese summer rolls and minced chicken in lettuce cups. They'll make Asian-style entertaining both easy and delicious. For spicy, refreshing accompaniments, try the selection of versatile dipping sauces and chutneys. Then appease your sweet tooth with classic Asian desserts like sweet rice paired with mangoes, dainty ginger-almond sugar cookies, and hot and crispy banana fritters.
You'll soon incorporate techniques from around the world into your everyday cooking. Discover the secret to creating light, crisp coatings on fried foods while making vegetable and shrimp tempura. Master the skill of cutting meat into thin, smooth slices for preparing succulent Korean barbecued beef. Learn to pleat the silky wrappers of pot stickers, each one plump with gingery pork filling.
To guide you in selecting and preparing the dishes, each recipe is accompanied by a full-page color photograph and an illustrative sidebar. A detailed glossary offers valuable information on buying, storing and preparing Asian ingredients, such as hoisin sauce and shrimp paste.
As you explore new cuisines, Asian is sure to become one of your favorite guides to an exciting world of flavors and an essential addition to your cookbook collection.
Author Farina Wong Kingsley, a San Francisco-based food writer and cooking teacher, presents more than 40 recipes inspired by her years living and traveling throughout Asia. Kingsley celebrates the unique flavors of traditional cuisines with dishes like Thai shrimp soup infused with aromatic lemongrass from Southeast Asia. Sichuan-style braised eggplant showcases the vivid spices of China's famous western region.
If you've never tried your hand at stir-frying, you'll appreciate the step-by-step guide to this quick and easy cooking technique. An in-depth discussion of the essential trinity of Asian ingredients—rice, noodles and tofu—is particularly enlightening. Enjoy the endless variety of Asian noodles, made from golden eggs, translucent mung bean, hearty buckwheat or delicate rice. After mastering the art of steaming perfectly tender grains of white rice, you'll be ready to prepare rice dishes like a rich lamb biryani or Malaysian spicy fried rice garnished with crisp-fried shallots.
The small-plates chapter features recipes adapted from the street foods of Asia, including Vietnamese summer rolls and minced chicken in lettuce cups. They'll make Asian-style entertaining both easy and delicious. For spicy, refreshing accompaniments, try the selection of versatile dipping sauces and chutneys. Then appease your sweet tooth with classic Asian desserts like sweet rice paired with mangoes, dainty ginger-almond sugar cookies, and hot and crispy banana fritters.
You'll soon incorporate techniques from around the world into your everyday cooking. Discover the secret to creating light, crisp coatings on fried foods while making vegetable and shrimp tempura. Master the skill of cutting meat into thin, smooth slices for preparing succulent Korean barbecued beef. Learn to pleat the silky wrappers of pot stickers, each one plump with gingery pork filling.
To guide you in selecting and preparing the dishes, each recipe is accompanied by a full-page color photograph and an illustrative sidebar. A detailed glossary offers valuable information on buying, storing and preparing Asian ingredients, such as hoisin sauce and shrimp paste.
As you explore new cuisines, Asian is sure to become one of your favorite guides to an exciting world of flavors and an essential addition to your cookbook collection.