THE COMPLETE ASIAN COOKBOOK. New Revised Edition.

large glossy full color photo. illustrated hardbound folio. very large & heavy ("coffee table" size book), int'l or priority shipping will cost extra. dustwrapper in protective plastic.(cover of book and dustwrapper cover are identical). fine cond. binding square & tight. covers clean. foredge has couple of tiny spots. contents free of markings. dustwrapper in fine cond. 1" tear at spine bottom, not price clipped. nice clean copy. no library markings, store stamps, stickers, bookplates, no names, inking , underlining, remainder markings etc ~ . first printing of the revised edition (nap). decorative endpapers. full color glossy photo illustrated frontis. 511p.equivalents & substitutes. glossary. acknowledgments. index. full color glossy full page plates throughout. cookbooks. cucina. cocina. gastronomy. international cuisine. ethnic cuisine. ~ Bangladesh Burma Cambodia. China. India. Indonesia Japan Korea Laos Malaysia Pakistan The Philippines Singapore Sri Lanka Thailand Vietnam. ~ cutting a chicken for curry. cutting a chicken the chinese way. cutting fish steaks into serving pieces. how to prepare a pineapple for eating. coconut milk. know your onions. chilies~handle with care. ~ THIS BOOK could well have been sub~titled '800 Authentic Asian Recipes Made Simple', for that's what it is all about ~ real Asian food, created with a minimum of fuss in a Western kitchen from readily available ingredients. Charmaine Solomon has tried and tested every recipe. 'Just because Asian food is different', she says, 'it doesn't have to be difficult to prepare'. And she proves it; clearly presented recipes list every ingredient and every preparation step in easy~to~follow terms. Although she takes the mystery out of the cooking of the 'mysterious East', the author has successfully preserved the unique flavours and textures that put Asian food among the world's greatest and most exciting cuisines. Thirteen chapters present more than 800 recipes from sixteen countries. There are exciting finds for cooks already familiar with Asian food, and simple (but nonetheless authentic) recipes for those exploring it for the first time. Even a glimpse at these pages shows that there's much more to Japanese food than sukiyaki and raw fish; to Chinese food than 'chop suey' and fried rice; to Indian food than scorching curries; to Indonesian food than satays and peanut sauce. And while Ms Solomon in her inimitable way, covers some familiar territory, she ventures into culinary areas that ought to be better known: the sour~hot dishes of Thailand, the Nonya cooking of Singapore and Malaysia, the Arabian Nights flavours of Indian sweetmeats, the soul~warming hot~pots of Korea; and she brings back excitingly different dishes from the largely uncharted (in cooking terms) lands of Burma, Vietnam, Laos and Cambodia The introduction to each chapter gives valuable information about how local dishes are prepared and served. There is a special section on 'equivalents and substitutes'. The comprehensive glossary explains unfamiliar ingredients, and the detailed index lists local and Western names for every dish. And you can almost taste the superb photographs that illustrate every chapter. The Complete Asian Cookbook is both for reading and for cooking with ~ it's essential kitchen equipment for anyone interested in the culinary delights of Asia. CHARMAINE SOLOMON comes from a family of exceptionally good cooks. Working as a reporter and feature writer for an English language newspaper in Sri Lanka (Ceylon), she ran a cookery column ~ dispensing recipes and food ideas with flair ~ and edited and 'updated' the fourth edition of Sri Lanka's best~known cookery book, written by a member of her family and originally published before she was born. Although surrounded by generations of talented cooks, Charmaine did not realise her own potential in the kitchen until she came to Australia, where she wrote for national newspapers, women's and go.…