From basics to banquets, an acclaimed chef shares his love for Asian cooking in a sumptuous, elegantly designed tome�with padded cover, placeholder ribbon, and tissue-separated
chapters
�
Neil Perry revels in his love for Asian cooking��he great flavors, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer.
Set out in the style of a cooking course from the Rockpool masterchef, this book progresses from the easiest steamed, stir-fried, braised, and deep-fried dishes, to more challenging and
intricate plates, as�cooks gain confidence and knowledge. Recipes include Wonton Soup with Noodles, Steamed Simple Duck, Prawn Scrambled Eggs,�Chicken & Pickled Ginger in Honey Sauce,
and�Braised Chinese Cabbage with Chestnuts. Includes dual measurements.
