Product Description
Asian food is not only the nation's favourite dining-out treat but is also a massive influence on what we choose to eat on a daily basis. New Wave Asian takes us beyond stir-fries and sweet-and-sour pork and introduces exciting, innovative combinations such as fish and prawn dumplings in ginger and lemongrass broth, oyster with Thai piquant sauce, Thai salads, and spicy rice sticks. As the doyenne of Southeast Asian cuisine, Sri Owen, gives the reader all the know-how they need to make the most of this exciting food culture. From the basic philosophy of Asian food, to cooking techniques, delicious dishes, as well as recipe contributions from some of the continent's most influential chefs such as Sam Leong from the Four Seasons Hotel in Singapore, this is the complete guide to contemporary Asian cooking.
From the Author
This book is the result of many years active research -beginning in my childhood in West Sumatra, continuing through student days in Central Java to my life as a working wife and mother in London and subsequent travels all over Southeast Asia, the Pacific Rim, and much of north America and western Europe. Everything I've ever written about, I've cooked and eaten first!
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