New Wave Asian by Sri Owen
From the basic philosophy of Asian food, to cooking techniques, recipes and recipe contributions from the continent's most influential chefs such as Sam Leong of Singapore's Four Seasons Hotel, this is a complete guide to Asian cooking.
Sumatran-born Sri Owen brings her many years of cookery writing up-to-date in her latest bookThe eclectic flavours of South East Asia are cleverly intermixed to give a novel, tasty and modern dish for today's palate. With herbs, spices and oriental ingredients so prolific in even the most mundane of food stores these days, all Sri's recipes are easily prepared. Covering all methods of cooking from steaming, frying, grilling and baking, she offers a plethora of recipes to create a dinner party redolent of tropical nights and far away places. A must for any cook interested in broadening their horizons. - Lucy Watson
Sri Owen was born in Sumatra and has lived in London for many years. A former university lecturer and BBC broadcaster, she wrote her first cookery book in 1976. Since then she has published a dozen more, including The Rice Book, which won the 1993 Andre Simon Memorial Award, and Indonesian Regional Food and Cookery, which won a Langhe Ceretto prize in 1995. Sri's most recent book, Noodles the New Way, was published by Quadrille in Autumn 2000.
| SKU | Unavailable |
| ISBN 13 | 9781903845783 |
| ISBN 10 | 1903845785 |
| Title | New Wave Asian |
| Author | Sri Owen |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Quadrille Publishing Ltd |
| Year published | 2002-09-20 |
| Number of pages | 192 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |