Best-selling cookbook author James McNair's second volume in the World Cuisines series presents a broad sampling of dishes from Southeast Asia. Over 70 recipes showcase the delectable melange of tastes and textures in the cooking of Thailand, Vietnam, Indonesia, Cambodia, Malaysia, Myanmar (Burma), and the Philippines, featuring the savory ingredients these cultures share: fresh herbs, fiery chilies, velvety coconut milk, tangy limes, crisp vegetables, and sweet tropical fruits. From hearty curries to delicate noodles, from soothing custards to refreshing beverages, creating these tempting dishes at home is a snap with McNair's concise, easy-to-follow directions and inspiring, full-color photographs. With a guide to special ingredients and tips to help home cooks master the basics, this stunning and accessible new cookbook brings the exciting flavors of Southeast Asia to American tables.... 3A teaspoon freshly ground white pepper % cup flaked cooked crab meat or chopped cooked lobster 2 tablespoons ... peeled and deveined 18 fine julienne strips sweet red pepper or fresh red hot chile To prepare for steaming, position a anbsp;...
|Title||:||James McNair Cooks Southeast Asian|
|Publisher||:||Chronicle Books - 1996-01-01|