Asian Ingredients by Bruce Cost

Asian Ingredients by Bruce Cost

First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource. 

Bruce Cost is regarded as one of the country's foremost specialists in Asian cuisine. Cost, a former food columnist for the San Francisco Chronicle and an award-winning restaurateur and chef, is currently a culinary partner in Big Bowl Restaurants, a Chicago-based company known for its inventive pan-Asian cuisine. He's also the author of Ginger East to West & Big Bowl Noodles and Rice, a new cookbook featuring recipes from the restaurant.