Asian Fusion

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By Chat Mingkwan

The author of this book has worked in restaurants, taught cooking classes, and led cooking tours. Chat’s latest book serves up dishes from Asia including Split Pea Cakes from Burma, Chinese Hot and Sour Soup, Fresh Spring Rolls from Singapore, Indonesian Corn Fritters, Japanese Miso Soup, Green Papaya Salad from Laos, Indian Lentil-and-Spinach Dal, Vietnamese Clay-Pot Eggplant, etc.

Color photos are found in this book, as well as detailed information on special Asian ingredients used in some recipes. Nutritional analyses are not provided; however, most dishes are not high-fat.


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