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Autore/i	edited by Linda Doeser
Editore	Hermes House	Luogo	London
Anno	2018	Pagine	172
Dimensioni	23x30 (cm)	Illustrazioni	750 ill. colori n.t. - colors ills
Legatura	bross. ill. a colori con alette - paperback	Conservazione	Nuovo - New
Lingua	Inglese - English text	Peso	1500 (gr)
ISBN	1840385278	EAN-13	9781840385274
Prezzo	9.51 €	Sconto	20%
Prezzo scontato	7.61 €

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The very best of Chinese and Asian cuisine with more than 200 delicious recipes. A feast for your eyes as well as at the table, this book allows you to conjure up the flavour of the East in your own kitchen with superb recipes from China and beyond – with dishes from Thailand, Vietnam, the Philippines, Malaysia, Indonesia and Japan. All the recipes are easy to follow with 750 step-by-step photographs.

Chinese and Asian food has become hugely popular across the world and this superb collection of recipes captures all the magic of the East, with dishes from China, Thailand,Vietnam, the Philippines, Malaysia, Indonesia and Japan.
They include many classics such as Spring Rolls, Dim Sum, Teriyaki, Satés, Peking Duck, Singapore Noodles, Sushi and Chow Mein. There are also exciting dishes that may not be so well known, such as Miso Breakfast Soup, Lemon-grass-and-basil-scented Mussels, Braised Birthday Noodles with Hoisin or Thai Coconut Cream. This fabulous cookbook allows you to conjure up the flavour of the East in your own kitchen.

• Tempting and tasty recipes from the East, made simple and accessible for the Western kitchen.
• Every recipe features step-by-step instructions and a colour photograph of the finished dish to inspire and tempt you.
• Ten easy-to-use sections cover every occasion and part of the menu, together with preparation and cooking techniques and a glossary of ingredients and flavourings.
• The informative introduction, plus hints and tips throughout the book, offer helpful suggestions about choosing and buying ingredients, availability of sauces and spices, together with variations and alternatives

About the editor:
Linda Doeser is an experienced freelance writer and editor specializing in a range of subjects, including cookery. She has worked on a wide variety of food titles, including many devoted to ethnic and foreign cuisines. (T-CA)