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This encyclopedic guide to the tools and tableware indigenous to Asia also covers key cooking methods and 80 delicious recipes from China, Japan, India, Thailand, Vietnam, Malaysia, Korea, and Laos. Four-page gatefolds illustrate over 100 pieces of essential equipment, and clear, step-by-step photographs guide readers through more than 20 cooking techniques.

With more than 150 recipes, Terry Tan's Asian Cook is a must for anyone wanting to create delicious Asian flavours at home. Learn the art of steaming dumplings, rolling sushi and whipping up an authentic curry. Choose between exciting contemporary interpretations and the classics that have helped define the distinctive cuisines of most Asian countries.
All the staples are here, such as miso soup, crispy noodles, fried rice and mango lassi, as well as a selection of mouth-watering dishes from 30 of the world's leading experts on Asian and Oriental food, including David Thompson, Peter Gordon and Tom Kime. Terry Tan supplements the recipes with authoritative advice on stocking your pantry with Asian speciality products and shows you how to choose and care for specialist cooking equipment.
Beautifully photographed, inspiring and informative, Asian Cook is your guide to understanding and appreciating the wonderful flavours and fascinating techniques of genuine Asian cooking.
2014 edition. Hardback

Terry Tan is a leading cookery teacher, consultant and historian who writes and demonstrates regularly on Asian and Oriental food and cookery. He is the author of some 30 cookbooks, including Real Thai, Thai Table, Singapore Cooking, Cooking with Chinese Herbs and the Nonya Cookbook, and has produced definitive books on regional Chinese, Indonesian, Philippine, Malaysian and Vietnamese cuisines. Terry is also much in demand by food manufacturers as a development chef.

Winner of the 2003 Gourmand Award for Best Asian Cookbook in the World in its previous edition.
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  • Seller location: Lower Hutt City, Wellington, NZ

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