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South-East Asian Soups: Thailand, Malaysia, Singapore, Indonesia, Vietnam, Cambodia
Tan Terry
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Description for South-East Asian Soups: Thailand, Malaysia, Singapore, Indonesia, Vietnam, Cambodia
Hardcover. Vibrant recipes for authentic south-east Asian soups, including clear broths, soupy noodles and spicy laksas. Features an introduction to the history and traditions of this wonderful and varied cuisine, and its healing properties. Num Pages: 96 pages, Over 200 photographs. BIC Classification: 1FM; WBN; WBVD. Category: (G) General (US: Trade). Dimension: 279 x 228. .
Throughout south-east Asia, soups and broths are designed to cleanse the mouth and refresh the palate. Bowls of steaming broth are often served alongside the main course, so that diners can slurp a spoonful of soup in between spoonfuls of rice or the main dish. This book features an appetizing range of recipes from Thailand and China, through Japan and Korea, down to the south-east Asian islands of Malaysia, Indonesia and the Philippines. You may choose to serve any of the soups solo, as a light lunch or supper dish, or as a prelude to a dinner party - but ... Read more
Throughout south-east Asia, soups and broths are designed to cleanse the mouth and refresh the palate. Bowls of steaming broth are often served alongside the main course, so that diners can slurp a spoonful of soup in between spoonfuls of rice or the main dish. This book features an appetizing range of recipes from Thailand and China, through Japan and Korea, down to the south-east Asian islands of Malaysia, Indonesia and the Philippines. You may choose to serve any of the soups solo, as a light lunch or supper dish, or as a prelude to a dinner party - but ... Read more
Product Details
Publisher
Lorenz Books
Format
Hardback
Publication date
2016
Condition
New
Number of Pages
96
Place of Publication
London, United Kingdom
ISBN
9780754831778
SKU
V9780754831778
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Tan Terry
Terry Tan is a consultant editor on the cuisine of South-east Asia for Wine and Dine magazine. He has taught cooking in Singapore and in Ken Lo's Kitchen in London. He has written over 20 books, and he devised the range of Amoy 'Straight to Wok' sauces.
Reviews for South-East Asian Soups: Thailand, Malaysia, Singapore, Indonesia, Vietnam, Cambodia