[ Ebook ] ➧ The Food of Asia: Authentic Recipes from China, India, Indonesia, Japan, Singapore, Malaysia, Thailand and Vietnam (Periplus World Cookbooks) Author Kong Foong Ling – Writerscompany.co.uk

The Food of Asia: Authentic Recipes from China, India, Indonesia, Japan, Singapore, Malaysia, Thailand and Vietnam (Periplus World Cookbooks) The Food Of Asia Offers Fascinating Insights Into The Historical, Geographic And Cultural Context Of These Recipes, Enhancing Your Appreciation Of These Ancient Cuisines Anyone From The Experienced Cook To The Novice Can Quickly Prepare Delicious Meals By Following The Comprehensive Illustrated Guide To Ingredients, And Helpful Hints Sections Menus Designed For A Variety Of Occasions, From The Casual Family Meal To A Sophisticated Dinner Party, Are Also Featured, As Well As Than 200 Stunning Color Photographs Your Voyage Of Culinary Discovery Begins Here


About the Author: Kong Foong Ling

Is a well-known author, some of his books are a fascination for readers like in the The Food of Asia: Authentic Recipes from China, India, Indonesia, Japan, Singapore, Malaysia, Thailand and Vietnam (Periplus World Cookbooks) book, this is one of the most wanted Kong Foong Ling author readers around the world.



10 thoughts on “The Food of Asia: Authentic Recipes from China, India, Indonesia, Japan, Singapore, Malaysia, Thailand and Vietnam (Periplus World Cookbooks)

  1. says:

    If you re looking for a cookbook with authentic Asian recipes instead of bastardized North American versions then this is going to be a good addition to your bookshelf There are a fair few recipes you won t see anywhere else It also sorts them by region


  2. says:

    This is a very nice cookbook, compiling authentic Recipes from China, India, Indonesia, Japan, Singapore, Malaysia, Thailand and Vietnam There are many fine photographs, overviews and descriptions of the various regions, their d...


  3. says:

    This is a well illustrated and colorful collection of Asian recipes from several countries At the beginning of each country s chapter the cuisine, and its background is discussed along with the cultural seasonings The recipes are fairly simple.


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