|
|
|
|
|
|
Asian Cook
| Our Price |
$ 23.36
|
|
| Retail Value |
$ 29.95 |
|
| You Save |
$ 6.59 (22%) |
|
| Item Number |
898935 |
|
|
|
|
|
|
Item Description...
Product Description
Asian Cook is a compendium of recipes embellished with tools and techniques that have been integral to Asian cuisines for centuries. It embraces a geographical sweep of countries with chapters grouping the Asian regions that share common culinary threads. They are as follows: China; Japan and Korea; India, Pakistan and Sri Lanka; the five countries of Indochina embracing Thailand, Kampuchea, Laos, Burma and Vietnam; and the three Southeast Asian countries of Singapore, Malaysia and Indonesia. There are more than 100 authentic recipes from the author's culinary trove including some gems from internationally known chefs like Ken Hom, Sri Owen, Alan Davidson, Fuchsia Dunlop and Emi Kazuko among others. There are illuminating nuggets of information relevant to the cultural and culinary evolution of these countries that make their cuisines truly fascinating. It is a tantalising insight into one of the world's most intriguing potpourri of cuisines and also much demystifying of elements that were deemed too complex and difficult to master. Traditional methods using rustic tools and techniques are explained. Readers will better understand the semantics and effective use of traditional as well as modern tools in the preparation of Asian dishes. The objective is to imbue a sharper perception of all Asian culinary practices. It is now being expanded to include more recipes, ingredients and techniques into a more expansive culinary work of 336 pages.
|
Item Specifications...
Pages 336
Binding Hardcover
Release Date Jun 1, 2010
ISBN 1906417350
EAN 9781906417352
|
Availability 0 units.
|
Product Categories
Reviews - What do our customers think?
 | Cannot believe Feb 15, 2009 |
| Great tips about every item on asian cook and amazing photos & print quality, cover, etc. Couldn't believe that a book like this costed so little. Very impressed. | | | | WHEN A SPOON IS NOT A SPOON Mar 10, 2004 |
ASIAN COOK
BY
Terry Tan
Photography by: Michael Paul
This beautiful book is not so much an Asian cookbook,
it is rather:
"A book on Asian cooking tools," acknowledges the author." The graphics are exciting!
With recipes by:
Ming Tsai
Roy Yamaguchi
Nina Simonds
Sri Owens
David Thompson
This is a food book worthy of a prominent position on any coffee table, not hidden in a kitchen. Its beautiful double-parchment cover, rich pages, exquisite photography of brilliant foods and beautifully displayed kitchen implements is a delight to page through. Some centerfolds also grace the format.
The book is also a careful delineation of the foods and implements used throughout Asia. The author goes into great detail about how to use each tool correctly. He groups the implements into these divisions and gives an historical overview:
China
Japan and Korea
India, Pakistan and Sri Lanka
Indonesia, including Thailand, Vietnam, Laos, Myanmar and Kampuchea Southeast Asia, including Singapore, Malaysia and Indonesia
A myriad of Asian kitchen tools are made from materials ranging from aluminum to wood:
Clevers and woks, cooking pots and bamboo steamers
Reed pastry brushes
Tableware
Chopsticks
Rice cookers, pots and pans
Serving dishes and lacquerware
Tea and sake sets
Spice, herbs and coconut processors
Bread-making implements
Molds and presses
Tiffins and serving items
Grinding implements
Cutters and molds
Scalers and shredders Coconut wooden tools
Natural basketware
Street hawker tools
Edible basket tools
Tools for cakes and snacks
Besides a comprehensive index, the book has a page containing tool retailers, importers, markets and wholesalers. | | | | THE REAL MYSTERIES BEHIND AUTHENTIC ASIAN CUISINE May 28, 2003 |
| It's not usual to devour a cookbook from cover to cover in one sitting, but so thoroughly engaging - and lovely to look at -- is Terry Tan's `Asian Cook' that I read all 144 pages at once before dashing into my kitchen to check what I needed to make nonya-style pork curry. Nonya cooking, so Tan has taught me, is distinctly Southeast Asian, an exotic blend of ethnic Chinese and Singaporean, Indonesia and Malaysian practices and ingredients. Now I know too that there are seven principal types of cooking styles in Japan (from `yakimono' which means grilled to `itememono' meaning sautéed or pan-fried). And that religion has impacted more on the various cuisines of the Indian Sub-Continent than geography. Indeed, to refer to `Asian Cook' as a cookbook is to do Tan a grave injustice. This is a lavish but functional compendium of the `tools and techniques' beloved of cooks of Asian cuisine, be they food writers for the San Francisco Chronicle or top Indian chefs in London. I suspect that if Tan had his way, the kitchenware department would be situated right next to jewellery. Tan's authority stems from his experience and expertise as a cookery teacher and food historian. He gives us wonderful descriptions of what makes an Asian cook - the historical background and geographical origins that in turn determine the utensils, implements, ingredients (whether fish, fowl or offal) and spices used. Artfully photographed pots, woks, tandoors, cooking tools, accessories and tableware are accompanied by simple but illuminating points and pointers. For example, did you know that for some Asians, knives are considered `too barbaric to be used at the table' and that they are in any case superfluous, given that `all ingredients are cut into bite-size pieces during preparation'? Asian Cook offers a wide-range of easy to follow, relatively inexpensive recipes for the discerning palate, with dishes from yang zhou fried rice to roast chicken madurai masala to bamboo leaf dumplings. But they are here to provide a colourful backdrop - and final flourish -- to the tools and techniques that made them. Tan tells us that Asian chefs have `always been at the cutting edge when it comes to presentation skills'. I was particularly intrigued by how one produces an `edible basket' with the right molds (which, surprisingly, are two perforated ladles shaped to fit one inside the other). A prawns in yam basket should go down very nicely at my next supper party. This book is a treasure, if not a secret weapon. | | | Write your own review about Asian Cook
|
|
|
|
(0 Items)
