Provides information on ingredients, equipment, and techniques used in cooking, and includes recipes for appetizers, soups, salads, vegetables, pasta and noodle dishes, rice, and desserts
Fresh vegetables, pasta, rice, and beans are important in any cuisine, but no cultures approach meatless cooking with more invention and appeal than those of Asia. And no chef captures Asian culinary ingenuity with more clarity, simplicity, and energy than Ken Hom. From appetizers to desserts, Hom takes your palate on a tour of the vegetarian specialties of Thailand, China, Vietnam, Japan, and Malaysia and through the aromatic world of Asian ingredients and cooking techniques. Hom's collection of more than 175 recipes will delight and inspire not just the vegetarian cook but all those in search of new foods and flavors that are healthy, fresh, and satisfying.