From roadside to restaurant, Green Mangoes and Lemon Grass takes you on a lip-smacking culinary tour of Southeast Asia's most scrumptious food, from Singapore's fascinating cosmopolitan offerings to Thailand's sinfully spicy dishes and Vietnam's refreshingly healthful recipes. Featuring expertly written text and recipes from the diva of Asian cuisine, Wendy Hutton, this book explores the glorious splendor of Southeast Asia's rich and varied cuisine, presented here in the form of tantalizing photos by award-winning photographer, Masano Kawana. Green Mangoes and Lemon Grass will help you whip up an Asian festival of food in your very own kitchen!Fresh chilies are used either green (unripe) or more commonly when they are ripe and bright red. ... When buying dried chilies, make sure they still have a good deep color, any which are fading in color or breaking up will be passing their useby date pretty soon. ... differs considerably, One of the most widely exported chili sauces is a Thai blend of chili, garlic, and vinegar sold as Sriracha chill sauce.
|Title||:||Green Mangoes and Lemon Grass|
|Publisher||:||Tuttle Publishing - 2014-12-23|