| Author: | Chat Mingkwan | ISBN: | 9781570679476 |
| Publisher: | Book Publishing Co. | Publication: | June 7, 2011 |
| Imprint: | Language: | English |
| Author: | Chat Mingkwan |
| ISBN: | 9781570679476 |
| Publisher: | Book Publishing Co. |
| Publication: | June 7, 2011 |
| Imprint: | |
| Language: | English |
Now its easy to expand your knowledge of Asian cooking beyond familiar Thai, Japanese and Chinese cuisines. Born in Bangkok, Chat Mingkwan has traveled extensively throughout the Far East and is an expert at modifying traditional recipes for use in western kitchens. In this latest release, you'll find meatless versions of signature dishes from all corners of the Asian continentwell known (China, India, Japan, Korea, Thailand) and the more exotic (Burma, Cambodia, Indonesia, Laos, Malaysia, Singapore, Sri Lanka, and the Philippines). Food lovers will devour learning how to create the subtle but distinct differences in similar dishes from different countries and enjoy the fascinating culinary tidbits behind the recipes. A master chef and cooking instructor, Chat explains how to use both familiar and local herbs, spices and seasonings, and skillfully combine them with legumes, vegetables, and rice, noodles or wrappers. Use of plant-based ingredients to replace fish allows those who are allergic to seafood and shellfish to enjoy these recipes. From a cooling cucumber raita from India or the simplicity of a miso soup from Japan, to a braised eggplant in curry from Laos or a stuffed baguette from Vietnam, these recipes present a diverse and often aromatic complexity of flavors to be experienced.
Now its easy to expand your knowledge of Asian cooking beyond familiar Thai, Japanese and Chinese cuisines. Born in Bangkok, Chat Mingkwan has traveled extensively throughout the Far East and is an expert at modifying traditional recipes for use in western kitchens. In this latest release, you'll find meatless versions of signature dishes from all corners of the Asian continentwell known (China, India, Japan, Korea, Thailand) and the more exotic (Burma, Cambodia, Indonesia, Laos, Malaysia, Singapore, Sri Lanka, and the Philippines). Food lovers will devour learning how to create the subtle but distinct differences in similar dishes from different countries and enjoy the fascinating culinary tidbits behind the recipes. A master chef and cooking instructor, Chat explains how to use both familiar and local herbs, spices and seasonings, and skillfully combine them with legumes, vegetables, and rice, noodles or wrappers. Use of plant-based ingredients to replace fish allows those who are allergic to seafood and shellfish to enjoy these recipes. From a cooling cucumber raita from India or the simplicity of a miso soup from Japan, to a braised eggplant in curry from Laos or a stuffed baguette from Vietnam, these recipes present a diverse and often aromatic complexity of flavors to be experienced.
