This comprehensive reference book provides advice on buying, preparing, and storing ingredients, as well as explanations of Asian cooking techniques and guide to special utensils. More than 500 recipes, including the classic dishes of each country--are provided. 28 full-page color photos. 96 color illustrations.

A complete guide to Asian and Pacific foods, with over 580 ingredients explained with advice on buying, preparing and storing. This beautifully presented book has a silk spine,Asian markets remain the last mystery to the West ? until now. Charmaine Solomon?s Encyclopedia of Asian Food will lead you down the aisles of Asian cuisine, from Goa to Kyoto, from Myanmar to Manila, shedding light on the shapes, aromas, colours and flavours that festoon these far-flung exotic lands. Charmaine is your ideal guide. Her 55 years of experience - writing, cooking and exploring the breadth of Asia ? is the ingredient that brings all other ingredients to life. There are over 500 recipes, made richer still by Charmaine's anecdotes and reminiscences. Heed her advice on Asian cooking techniques - learn how best to enjoy exotic fruits, such as rambutan, pulasan and mangosteen; and how to make super korma, curry, biriani and rabri. She also explains the health giving properties, dangers and curiosities of many common foods.

Charmaine Solomon's Encyclopedia of Asian Food will lead you from Goa to Kyoto, from Myanmar to Manila, shedding light on the shapes, aromas, color and flavors from these far-flung culinary destinations. Learn how to best enjoy exotic fruits, such as rambutan, pulasan and mangosteen and how to make delicious korma, curry, biriani and rabri. Explanations are given about the health-giving properties, dangers and curiosities of many common foods. Clearly organized and comprehensive with over 500 recipes, the Encyclopedia of Asian Food features color illustrations, a recipe index and a helpful glossary of terms. With this practical and definitive guide to Asian cookery as your guide, explore the last frontier of world cuisine-and create exciting dishes you'd never thought possible.

In 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.

This new, updated edition of Charmaine Solomon's iconic The Complete Asian Cookbook honours the classic tome with a stunning contemporary design. Instantly heralded as a classic when it was first published in 1976, The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine’s recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household.

Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Japan & Korea The Complete Asian Cookbook: Sri Lanka & The Philippines