Increased travel and the availability of hitherto "exotic" ingredients have fuelled a huge interest in Asian foods from many different lands and taken us beyond stirfries and sweet-and-sour pork, to subtly aromatized Thai salads, Indonesian sates and spicy rice sticks. Even in Asia itself, a revolution is in progress, as regional cuisines influence each other, stimulating a new wave of Asian food. In this work, Sri Owen provides readers with all the information they need to help them make the most of this exciting food culture in New Wave Asian. From the basic philosophy of Asian food, to cooking techniques, mouthwatering recipes and recipe contributions from the continent's most influential chefs such as Sam Leong of Singapore's Four Seasons Hotel, this is the complete guide to new Asian cooking.
- ISBN10 1903845785
- ISBN13 9781903845783
- Publish Date 20 September 2002 (first published 1 September 2002)
- Publish Status Out of Print
- Out of Print 18 June 2005
- Publish Country GB
- Imprint Quadrille Publishing Ltd
- Format Hardcover
- Pages 192
- Language English