The Best of Asian Cooking: 300 Classic Recipes

ISBN-13: 9789815084801 / Miękka / 2024 / 376 str.

Various

Opis

Featuring the best recipes from some of Asia's most established cooks, The Best of Classic Cooking: 300 Classic Recipes is a treasure trove of time-tested Asian recipes. Brimming with ideas and tips on preparing delicious hearty meals, this volume features exciting dishes such as:¢ Chinese prawn dumpling soup ¢ Chinese fried garlic pork¢ Japanese teriyaki chicken ¢ Japanese sukiyaki beef bowl ¢ Korean ginseng chicken stew ¢ Korean kimchi stew ¢ Filipino creme caramel ¢ Peranakn pancakes Prepping meals in the home kitchen has never been easier.The AuthorsHeinz von Holzen, Arlene Diego, Dhershini Govin Winodan, Keiko Ishida, Lee MinJung and Nguyen Thanh Diep are all food experts in their various professions. Chef Heinz von Holzen spent many years investigating and documenting Balinese and Indonesian cuisine, and played a key role in promoting both cuisines to the world. He owns several Balinese restaurants in Bali and has a popular following for his cooking classes. Arlene Diego is a cooking instructor based in Malaysia. She conducts cooking classes, caters for corporate events and contributes articles to various food publications. Dhershini Govin Winodan is part owner of a well-known Indian restaurant in Singapore. She has appeared on television and local radio talk shows to share her views on food, and is a regular contributor to local newspapers and magazines. Keiko Ishida was born and raised in Tokyo, Japan. She attended the Ritz Escoffier School, the Lenotre Culinary School and the Bellouet Conseil Gastronomic School, and apprenticed at the famous bakery Le Triomphe. In 2003, Keiko relocated to Singapore and started conducting pastry classes where she gained a large and loyal following. Her first cookbook, Okashi: Sweet Treats Made with Love is a bestseller. Today, Keiko lives in Tokyo with her husband and golden retriever, Cookie, and visits Singapore to conduct pastry classes whenever the opportunity arises. Lee MinJung was trained as a fashion designer, but studied the art of Korean cooking in Seoul, Korea. She conducts regular cooking classes in Korean, Japanese and Chinese cooking, and specializes in bringing Korean and Chinese cooking techniques and ingredients together to create new dishes with an exciting twist. Nguyen Thanh Diep studied at the SHATEC Institute of Culinary Arts in Singapore, and is today based in Ho Chi Minh City.