160 pages : color illustrations, color map, color portrait ; 30 cm
Edition:
[First American edition].
Manufacture:
Verona, Italy : Printed and bound by A. Mondadori.
Place of Publication:
New York : DK Publishing, Inc., 1998.
Summary:
Make over 200 delicious classic recipes designed for modern cooking techniques from 14 Asian countries. Mouthwatering specialties, including Korean bulgogi, Peking duck, and Malaysian lamb korma are easy to make. Clear step-by-step sequences demonstrate basic skills, and beautiful photographs show finished dishes and ingredients, with suggested substitutions. Full color throughout.
Contents:
The cuisines of Asia
Ingredients: an inspiring photographic library of essential Asian ingredients
Classic dishes: a selection of classic diehs and their ingredients-the perfect introduction to Asian cooking
Recipes: more than 100 mouthwatering recipes, including the more exotic dishes of Asia as well as familiar favorites
Menu planner
Techniques: a practical guide to special equipment and preparation techniques, featuring step-by-step photography.
Notes:
"A DK Publishing Book."
"First American Edition, 1998."
Photography by Clive Streeter, Patrick McLeavey.
Includes index.
Local Notes:
Blank Collection copy has dust-jacket retained.
Blank Collection copy has bookplate of Chef Fritz Blank.
Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
Malgieri Collection copy: dust jacket retained.
Malgieri Collection copy has autograph of Sri Owen.
ISBN:
0789419718 :
9780789419712
0751304395
9780751304398
OCLC:
36783750
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