Since three quarters of what we taste comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating. This title introduces the art of using Malaysia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell.
Selected from the best dishes of tropical Asia. Cook all your favourite dishes - like grilled tender beef parcels with Thai herbs, classic Vietnamese beef noodle soup with fragrant herbs (Pho), grilled quail with lemongrass and ginger, and lemongrass and coconut créme caramel - using these easy-to-follow homestyle recipes.
Permet de savourer la cuisine indienne à travers 150 recettes locales, en parcourant cet étonnant pays qui offre de multiples visages et autant de variétés culinaires : côtes d'agneau du Cachemire, poulet tikka, chutney de tomates douces, thé d'Assam...
The 9 chapters in this book discuss the food traditions and give recipes for Indonesia, Malaysia and Singapore; Thailand; Burma; The Philippines; Vietnam, Cambodia and Laos; India, Pakistan, Bangaladesh and Sri Lanka; the Colonial Influence; Japan and Korea and China, Hong Kong, Taiwan and Macau.