Jacki Passmore

18 pages of Indonesian recipes. Enjoy the culinary creations of fourteen Asian countries fi rst-hand as you embark on a temptation-fi lled tour that begins in Japan and ends on the enchanting isle of Sri Lanka. To capture the essence of Asia’s cuisines, author Jacki Passmore spent more than fi fteen years gathering the best recipes from hundreds of expert cooks. In this book she shares her fi nds; here are over 200 memorable dishes-from appetizers to desserts—beautifully photographed in glorious detail… (mer)

Award-winning cookbook author Jacki Passmore has spent years traveling across Asia, collecting 200 of the very best hot and spicy recipes. In the chapter introductions, she tells the stories of her culinary adventures. As she traveled the Sichuan region of China, training ground for China's greatest chefs, the dinner banquets included no fewer than 30 courses including the Sichuan hotpot - everything from oyster mushrooms to freshwater eels are dunked in the Sichuan pepper-spiced broth. In Malaysia and Singapore the food is cross-cultural, a blend of ingredients and cooking styles from India, China and Indonesia. Curry and rice are eaten in the traditional way, using no cutlery, just the fingers.… (mer)

Our whole notion of eating Asian food has changed dramatically in the past few years. As the West has become more aware of the East, we have discovered the varlety and magnificent culinary traditions that exist within the many cultures. This book contains more than 500 fully tested recipes which bring the real tastes and flavours of 14 national cuisines into European kitchens. As well as the familiar Chinese and Indian cookery delights, there are excitingly different dishes from Japan, Korea, Thailand, the Philippines, Indonesia, Malaysia, Singapore, Burma, Cambodia, Laos, Vietnam and Sri Lanka to tempt the palate. An introduction to each section outlines the special features of that cuisine, and Reg Morrison’s superb colour photographs enhance the text. Jacki Passmore has drawn from almost a decade of experience in many parts of Asia for the authentic descriptions of techniques and equipment. A comprehensive glossary will guide the cook through unfamiliar ingredients and suggest substitutes when authentic ingredients are not available. If you ever thought that Asian cooking is beyond you, this book will change your mind.… (mer)