New Wave Asian: A Guide to the Southeast Asian Food Revolution

by SriOwen (Author)

• Used

  Paperback
  2004

  $3.35

  Asian food is not only the nation's favourite dining-out treat but is also a massive influence on what we choose to eat on a daily basis. New Wave Asian takes us beyond stir-fries and sweet-and-sour pork and introduces exciting, innovative combinations such as fish and prawn dumplings in ginger and lemongrass broth, oyster with Thai piquant sauce, Thai salads, and spicy rice sticks. As the doyenne of Southeast Asian cuisine, Sri Owen, gives the reader all the know-how they need to make the most of this exciting food culture. From the basic philosophy of Asian food, to cooking techniques, delicious dishes, as well as recipe contributions from some of the continent's most influential chefs such as Sam Leong from the Four Seasons Hotel in Singapore, this is the complete guide to contemporary Asian cooking.

• Used

  Hardcover
  2002

  $10.46

  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.