First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's... read more

Keywords: Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand, and Vietnam, Books, Bruce Cost, Alice Waters, Cookery, Asian, Cooking / Wine, Cooking, Regional & Ethnic - Asian, Reference, Regional & Ethnic - Chinese