The Complete Oriental Cook Book
Sharmini Tiruchelvam & Derek Davies
The East has fascinated men and women since Marco Polo first brought news of it back to Venice those many centuries ago; not even a contracting world and political uncertainty has lessened the spell. The architecture, the people, the terrain - are all familiar and recognizable yet somehow subtly different. And, of course, the food, with its exotic spices, mysterious ingredients, special techniques, well the food could evoke the magic and excitement of the Orient in your own kitchen if only you knew how. "The Complete Oriental Cook Book" provides this opportunity, with its colourful collection of over 400 authentic recipes, all translated into easy, everyday, understandable cooking terms.
From the sumptuous Mogul feasts of northern India, to the simple but vegetarian classics of the south, from the glories of the peasant cuisine of china, where every scrap of food is used by necessity and transformed into an art form, to the cool, delicate, formal beauty of a Japanese meal, with its emphasis on healthy, low cholesterol food - all are guaranteed to be absolutely delicious. And the lesser-known countries are well represented, too: the curries of Burma, so different from those of India, the subtle influence of India and China which permeates the dishes of Thailand yet creates a unique cuisine, the sates and peanut sauces of Indonesia, which should be terrible and is absolutely fabulous... there is a whole world to be explored, a whole taste sensation awaiting discovery.