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Charmaine Solomon's Encyclopedia of Asian Food will lead you from Goa to Kyoto, from Myanmar to Manila, shedding light on the shapes, aromas, color and flavors from these far-flung culinary destinations. Learn how to best enjoy exotic fruits, such as rambutan, pulasan and mangosteen and how to make delicious korma, curry, biriani and rabri. Explanations are given about the health-giving properties, dangers and curiosities of many common foods. Clearly organized and comprehensive with over 500 recipes, the Encyclopedia of Asian Food features color illustrations, a recipe index and a helpful glossary of terms. With this practical and definitive guide to Asian cookery as your guide, explore the last frontier of world cuisine-and create exciting dishes you'd never thought possible.
Chairmaine Solomon is the author of many books, some of which have been translated into German, French, Dutch and Norwegian. Her best know book, The Complete Asian Cookbook, is sold throughout the world and has become a classic. It is used as a text book in teaching young chefs, as well as being a foolproof guide to great home cooking.