- Paperback: 384 pages
- Publisher: Marshall Cavendish International (Asia) Pte Ltd (16 April 2011)
- Language English
- ISBN-10: 9812617566
- ISBN-13: 978-9812617569
- Product Dimensions: 22.8 x 20.8 x 1.8 cm
- Amazon Bestsellers Rank: 732,524 in Books (See Top 100 in Books)
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Product Description
Product Description
This fully illustrated cookbook is replete with information on essential cooking equipment, Asian cooking techniques, and a detailed, comprehensive glossary and index. The recipe methods provide insight and understanding of traditional Asian food preparation methods, which can be emulated even with modern cooking equipment. With over 300 recipes to choose from, one need not fear any lack of inspiration when it comes to cooking for any occasion! A compendium of traditional and modern recipes from all over Asia. Provide fascinating insight and introduction to the richness and diversity of Asian cuisine.
About the Author
Heinz von Holzen, Arlene Diego, Dhershini Govin Winodan, Keiko Ishida, Lee MinJung and Nguyen Thanh Diep are all food experts in their various professions. Chef Heinz von Holzen spent many years investigating and documenting Balinese and Indonesian cuisine, and played a key role in promoting both cuisines to the world. He owns 3 Balinese restaurants in Bali, Bumbu Bali, Warung Sate and Pasar Malam, and also has a popular following for his cooking classes. Arlene Diego is a cooking instructor who is based in Malaysia. She conducts cooking classes, caters for corporate events and contributes articles to various food publications. Dhershini Govin Winodan is part owner of a well-known Indian restaurant in Singapore, Chat Masala. She has made various appearances in television programmes and local radio talk shows to share her views on food, and she is also a regular contributor to local newspapers and magazines. Keiko Ishida was born and raised in Tokyo, where she studied traditional Japanese cooking in Mrs Hiroko Takahashi s cooking school in Sendai, Japan. She then moved to France to pursue her passion at the Ritz Escoffier School in Paris. Back in Tokyo, she set up her bakery, Atelier K and gained a renowned reputation for her beautifully crafted wedding cakes and desserts. She is now based in Singapore, where she conducts cooking and baking classes at Shermay s Cooking School. Lee MinJung was trained as a fashion designer, but studied the art of Korean cooking in Seoul, Korea. She conducts regular cooking classes in Korean, Japanese and Chinese cooking, and specializes in bringing Korean and Chinese cooking techniques and ingredients together to create new dishes with an exciting twist. Nguyen Thanh Diep studied at the SHATEC Institute of Culinary Arts in Singapore, and is today based in Ho Chi Minh City.
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