Recipes range from the traditional - salt and pepper eggplant, red curry laksa, congee, a perfectly simple egg, pea and ginger fried rice - to Hetty's uniquely modern interpretations, such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavours using pantry staples. Whether it's a banh mi turned into a salad, a soy-sauce-powered chocolate brownie or a rainbow guide to eating dumplings by the season, this is Asian home cooking unlike anything you've experienced before.
Fast, fresh and fun dishes are at the heart of this book, a celebration of the wok, demonstrating its versatility and featuring recipes from places across Asia, including Taiwan, Hong Kong, Malaysia and Vietnam.
In The Eastern and Oriental Cookbook, restaurateur Will Ricker shares more than 80 of his favourite recipes from the restaurant - many of which have become signature dishes - and the philosophy behind them.
Australian approach to Asian food.
If you love Asian food, this is the cookbook you need in your home kitchen.
The Asian Kitchen
Finally, the basics of Asian cooking!
The Asian diet has long been touted as one of the most healthful in the world, and in this new collection, Ying Chang Compestine skillfully incorporates key ingredients that are the hallmark of the Asian food pyramid.
Full colour images of easy-to-follow recipes make this book a must-havein every Australian kitchen. Part of the Cook Book Co series
With a glossary of quintessential ingredients, information on tools and methods as well as special spreads on curry pastes, flavoured rice, accompaniments and yum cha, this book will inspire anyone to get the wok out of the cupboard and ...
With an accessible pictorial glossary of Asian ingredients, the book demystifies Asian cooking and shows just how simple and fun it can be. Color photos.