Essentials of Asian Cooking

Essentials of Asian Cooking

Step-by-step teaching through inspirational projects

General Editor Chuck Williams

Photography by Tucker + Hossler

Recipes by Farina Kingsley

Text by Thy Tran

Hinkler Books, 2008, [First Edition], ISBN 9781741832198, colour photographs throughout, colour photographic endpapers, colour frontispiece, hardcover, dustjacket

Very Good Condition, minor edge and shelf wear, minor rubbing and bumping to edges and corners, no inscriptions, dustjacket shows some edge and shelf wear with some rubbing and bumping to edges and corners, large tear and part missing from back  (see photographs)

“Explore Asia though its vibrant flavours – lime and lemongrass, cumin and coriander, sesame seeds and sansho pepper.  Williams-Sonoma’s Essentials of Asian Cooking encompasses the culinary traditions of fifteen different countries, revealing time-honored techniques and the delicious melding of cuisines where cultures and influences have intersected.  Guided by this comprehensive book, you will enjoy expanding your repertoire with complex curries and homemade breads from the subcontinent, noodles and stir-fries from China, and fresh salads and spicey sambals from Southeast Asia.”