Description

ISBN-10: 186508140XISBN-13: 978-1865081403Publication Date: February 4, 2008In this volume, Charmaine Solomon guides the reader step by step through Asia’s most popular dishes. Recipes featured come from Thailand, Burma, Vietnam, Indonesia, Malaysia, Singapore, India, Sri Lanka, Japan, Korea and China. The more than 130 recipes include Tom Yum Goong, Laksa Lemak, Pho, Lamb Korma, Sushi, Fried Rice and Beef in Black Bean Sauce, and Solomon has included handy hints on how to take short cuts without compromising flavour by using spice pastes and powders that have been prepared beforehand.Charmaine Solomon emigrated to Australia from Sri Lanka forty years ago. She has taken Asian food to new frontiers, through newspapers, magazines, television, cookery schools and over twenty-five cookbooks. She is the author of the best-selling ‘The Complete Asian Cookbook’ and ‘Encyclopedia of Asian Food’, and the popular ‘big book’ series, which includes the ‘The Wok Book’ and ‘Hot and Spicy’. She has been translated into German, French, Dutch and Norwegian.