The Flavors of Asia
The second book in a series covering the CIA's annual Worlds of Flavor® International Conference and Festival, The Flavors of Asia culls recipes from 40 leading chefs of India, Asia, and the U.S. Highlighting the very best flavors of Vietnam, Thailand, China, Japan, Korea, India, and Singapore, this book is a must-have for anyone interested in creating Asian-inspired dishes. Chapters begin with culinary highlights from each country and include special ingredients and cooking techniques in feature spreads throughout the book.
Product Details
Award-winning restaurateur, chef, and author Mai Pham joins the CIA in presenting 125 accessible recipes—a virtual "Top 10" of each country designed to acquaint you with what the CIA considers the best takes from each cuisine. From Ammini Ramachandran's spicy tuvar fritters served with coconut chutney to Fuchsia Dunlop's quick Hong Kong noodle soup with roast duck, The Flavors of Asia will entice you with the fresh, vibrant flavors of the region, and also inspire confidence and encourage you to further explore more of the intriguing treasures from the Asian kitchen.
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