Encyclopedia Of Asian Food

Amazing book. Very well done

Charmaine Solomon does it again. This is the Asian culinary bible. If you like Asian food then this is the book that is the foundation for your kitchen

A small book with good recipes. A pleasant little cookbook, nice drawings of elements of Chinese cooking, the recipes are well composed making the cookbook a pleasure to use. The small size makes for scans of a recipe easy.

This little book contains the essential ingredients of cuisines, spice blends and recipes coming from countries in the South East region (Indonesia, Burma, Thailand, Laos, Malaysia, Singapore, the Philippines, and Vietnam), the Pacific (Australia and New Zealand, Guam), South Asia (India, Sri Lanka, Pakistan), East Asia (Japan, China, Korea and some parts of Russia), and there are little references in the Middle East.This is a comprehensive guide to ingredients that are found in markets, groceries that are found around the globe including Western countries in Europe, Canada and the US. There are also different languages that you can find on a specific ingredients because most Asian groceries or markets found in either Chinatown, Little Vietnam or Little Philippines will carry them coming from either China, Taiwan, Vietnam, Thailand and Philippines exports these products in different parts of the world. I have discovered to be very helpful because I always go to an Asian grocery store and was trying to find a sauce that is hard to find. I am glad I have this encyclopedia handy.It also has different recipes concerning ingredients that are commonly used on various recipes coming from different countries, but found that they are a few names that are mistakenly identified like when I read CASSAVA - it said "Special Bibingka" which we Filipinos call Cassava Cake.But I really love the illustrations identifying different types of vegetables, and fruits found at the very end of the book after the index and bibliography.