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Inhaltsangabe
Asian cuisine is one of the most popular culinary areas, although within that region there are many subtle variations of cuisine and culinary style. This book not only looks at the cuisine of each country or region within Asia, but at the ingredients and tools that give each country its own particular brand of cuisine. All of the tools from the regions are featured with instructions on how to use them. This is accompanied by a collection of recipes, which characterise all of the different cultural variations.
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Über die Autorin bzw. den Autor
Terry Tan is a food writer, chef and cookery teacher. He is from Singapore of Chinese / Thai and Indonesian extraction. He is the author of several books on Asian and Oriental cooking which include The Complete Asian Cookbook, Oriental Cooking and The Manya Cookbook. He has taught at Ken Lo's Kitchen, Cordon Bleu and Prue Leith on Asian cookery plus guest appearances at food shows. He is culinary consultant to Singapore Airlines; he does food development for Amoy Foods as well as lecture on Asian and Oriental Cookery.
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