The Asian Kitchen by Ling, Kong -- Read -- Imperial Library of Trantor

Index

Cover Copyright CONTENTS The Essential Flavors of Asia Asian Ingredients The Asian Kitchen BURMA

Introduction SUGGESTED MENUS

Appetizers, Soups and Salads Soups and Noodles: Seafood and Meat Desserts

CHINA

Introduction SUGGESTED MENUS

Stocks, Sauces and Condiments Appetizers Soups and Noodles Vegetables Seafood, Poultry and Meat Desserts

INDIA

Introduction SUGGESTED MENUS

Stocks, Sauces and Condiments Breads Vegetables Poultry Desserts Seafood and Meat

INDONESIA

Introduction SUGGESTED MENUS

Pickles, Sambals and Basic Recipes Appetizers Salads and Rice Dishes Soups Vegetables and Meat Seafood and Poultry Desserts

JAPAN

Introduction SUGGESTED MENUS

Basic Recipes Appetizers Soups and Noodles Sushi and Sashimi Meat, Vegetables and Seafood Hotpots and Desserts

KOREA

Introduction SUGGESTED MENUS

Appetizers and Kimchi Soups and Seafood Meat, Rice and Noodles

MALAYSIA & SINGAPORE

Introduction SUGGESTED MENUS

Basic Recipes and Appetizers Soups and Noodles Rice Poultry and Meat Seafood Vegetables and Desserts

THE PHILIPPINES

Introduction SUGGESTED MENUS

Appetizers Meat and Poultry Desserts

SRI LANKA

Introduction SUGGESTED MENUS

Basic Recipes Seafood Meat and Vegetables

THAILAND

Introduction SUGGESTED MENUS

Basic Recipes and Appetizers Salads and Soups Vegetables, Rice and Noodles Poultry and Meat Seafood Desserts

VIETNAM

Introduction SUGGESTED MENUS

Basic Recipes and Appetizers Salads Soups and Vegetables Seafood Meat Desserts

Apendix Index Back Cover