Williams Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Savoring Series) Review

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Williams Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Savoring Series) ReviewA combination of some of the tastiest recipes of China and an introduction to the geography, history, and traditions of China, "Williams-Sonoma Savoring China" is a feast for the eyes and mind as well as the body. Each recipe has a picture of the completed dish as well as complete instructions for its preparation. Many of the dishes may require a trip to the local Chinese grocery as some ingredients may not be readily available in your neighborhood store. This is not just another cookbook of common recipes for dishes you are likely to find in the local Chinese buffet. This is a book with recipes like Shandong Chicken and Mushrooms, Braised Duck with Bamboo Shoots and Mushrooms, or Honey Glazed Beef and Walnuts.
In addition to the recipes there are many pictures and articles that bring the Chinese experience into your home. Beautiful scenic pictures, as well as pictures of every day life. A culinary delight, a visual feast, and an interesting education, "Williams - Sonoma Savoring China" is a highly recommended read.Williams Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Savoring Series) Overview

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Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southwest Asia Review

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Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southwest Asia ReviewI have been eating asian food for decades -- only recently have I become interested in trying to cook it. The biggest barrier is understanding the use and purpose of Asian ingredients. This book demystifies things wonderfully and provides illustrative recipes showing the proper use and context of the spices, vegetables and ingredients necessary to authentic Asian food.
It's an invaluable resource and is obviously a huge amount of work went into researching and describing the use of foods in the various regions in Asia. For instance, I never noticed that the Japanese do not use garlic at all, while every other Asian country uses garlic extensively.
Too bad it's out of print -- pick up a used copy if you can. Some enterprising publisher should reprint it pronto. With the availability of Asian foods spreading outside the US major cities, this book is becoming more relevant than ever.Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southwest Asia Overview

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