Encyclopedia of Asian Food

Published 1996

"Asian markets remain the last mystery to the West - until now. Charmaine Solomon's Encyclopedia of Asian Food will lead you down the aisles of Asian Cuisine, from Goa to Kyoto, from Myanmar to Manila, shedding light on the shapes, aromas, colours and flavours that festoon these far flung exotic lands.  

Charmaine Solomon is your ideal guide. Her forty years' experience - writing, cooking and exploring the breadth of Asia is the ingredient that brings all other ingredients to life.  With Charmaine, cook over 500 recipes made richer still by her anecdotes and reminiscences. Heed her advice on Asian cooking techniques and dare to add flowers to the menu' recognise the fragrance of gingelly oil; learn how best to enjoy exotic fruits such as mangosteen, rambutan and pulasan, and how to make superb korma, curry, biriani and rabri. She also explains the health giving properties, dangers and curiosities of many common foods.

Clearly organised and comprehensive, the Encyclopedia of Asian Food features colour illustrations of selected ingredients to aid identification as well as colour photographs of exotic lands; a recipe index and an index which includes non-English terminology.

Take the challenge. With this practical and definitive guide to Asian cookery as your guide, explore the last frontier of world cuisine - and create more simple and exciting dishes than you'd ever before thought possible.