Asian Cooking Made Simple
A Culinary Journey along the Silk Road and Beyond
by Habeeb Salloum
published by Habeeb Salloum
Asian Cooking Made Simple: A Culinary Journey along the Silk Road and Beyond is a cook's exploration into the world of the great cuisines of the celebrated Silk Road—a trade route that fostered the exchange of food ideas and regional dishes. From China, the Philippines, Japan, Thailand, Vietnam, Singapore, Malaysia, India, Sri Lanka, Iran, Turkey, the Arabian Gulf countries, the Greater Syria region, Iraq, and Yemen, this cookbook offers a variety of traditional dishes made simple. The unique flavors, aromas, and herbs and spices of Asia used for thousands of years to come together to produce exquisite dishes that chefs and home cooks alike can easily prepare.
The exotic foods of the Silk Road are here to become part of your kitchen, and with 218 recipes, the book provides enough nutritious and tasty recipes to serve to family and friends for months on end. From appetizers, sauces, dips, and salads, to entrées, grilled meats, vegetarian dishes, and desserts, come travel the path of the Silk Road and savor the best of the region's cuisines.
176 pages, 81â„2 x 11
hardcover
ISBN 10: 1-59152-134-3
ISBN 13: 978-1-59152-134-1
$25.00
RELEASE DATE
October 2014
| Asian Cooking Made Simple
A Culinary Journey along the Silk Road and Beyond |
| "Asian Cooking Made Simple: A Culinary Journey Along The Silk Road And Beyond by Canadian food and travel writer Habeeb Salloum is a profusely and beautifully illustrated, 176 page compendium comprised of thoroughly 'kitchen cook friendly' recipes for dishes drawn from the kitchens and restaurants of the Philippines, Singapore, Indonesia, Malaysia, Thailand, Vietnam, Japan, Korea, China. Also featured are recipes from the tables and culinary heritage of Uyghur, Kashmiri Wazan, Inda, Sri Lanka, Iran, Iraq, the Arabian Gulf, Yemen, Syria, and Turkey. Of special note for American kitchens are the sections devoted to Asian Condiments and an impressive one page list of References. These are superbly presented dishes that would please even the most gourmet of palates and are as much fun to browse through as they are practical to plan meals and menus with. Asian Cooking Made Simple will prove to be an enduringly popular addition to personal, family, professional, and community library cookbook collections."
-Midwest Book Review
"A fabulous book! I highly recommend that people check this book out!" Patricia A. Murray, TV SkyWriter/Durham SkyWriter |
 |
|
|
Habeeb Salloum grew up in Saskatchewan, joined the RCAF during the Second World War, and then worked for the Canadian Department of National Revenue for 36 years. For the last 30 years he has been a full-time freelance writer and author specializing in food, history, and travel. Besides 9 books and 20 chapters in other books, Salloum has written hundreds of articles about culture, food, travel, history, and homesteading in western Canada. His work has been published in the Toronto Star, the Globe and Mail, the Western Producer, Contemporary Review, Forever Young, Vegetarian Journal, Saveur and other Canadian, American and international newspapers and magazines. Salloum was awarded in 2014 the Provincial Government of Saskatchewan's 2013 Saskatchewan Tourism Travel Media Award of Excellence. |