Cooking With Asian Flavours

Connie Clarkson provides over 50 simple and effective recipes, covering a range of ingredients and divided into chapters on poultry, meats, seafood, vegetables and rice and noodles. Her comments on each recipe provide insight into the origins and secrets of the dishes.;The book includes helpful descriptions and explanations of common Asian ingredients, equipment and cooking methods to help the New Zealand cook make sense of the increasing selection of Asian produce available in supermarkets and Asian food stores.