Wednesday, June 12, 2013

^ Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam Review

Buy This Book. Superb Presentation of East Asian Foods!
`Asian Ingredients' by Bruce Cost is one of those books like Patience Gray's `Honey from a Weed' and Claudia Roden's `New Book of Middle Eastern Food' which gets cited as THE authority on its subject by culinary heavyweights such as Ruth Reichl and Alice Waters. So, in my quest for the perfect culinary library, I really need to read and review this book. I am very happy to say that the reputation of this book is not overdone. It is one of the finest books on culinary ingredients I have seen on either Oriental or Occidental cuisines. The author states from the outset that his objective was not to give us an encyclopedic work. What we get is much closer to some of the finer books on Mediterranean cuisine such as Nancy Harmon Jenkins `The Essential Mediterranean'. In many ways, Cost's book is far more practical, albeit less analytical than Jenkins' work.

Cost deals with the fairly homogeneous food world of Japan, Korea, China, Viet Nam, and Thailand. He mentions India as an...


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