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A Cook's Guide to Asian Vegetables Paperback – December 1, 2004


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A Cook's Guide to Asian Vegetables + Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
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Product Details

  • Paperback: 208 pages
  • Publisher: Tuttle Publishing (December 2004)
  • Language: English
  • ISBN-10: 0794600786
  • ISBN-13: 978-0794600785
  • Product Dimensions: 11.2 x 8.6 x 0.8 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,003,036 in Books (See Top 100 in Books)

Editorial Reviews

Review

Hutton [...] offers an approachable text that informs and entices you into the kitchen. -- Associated Press, January 24, 2005

The book is clearly illustrated and has buying tips and recipes for scores of vegetables in 11 categories. -- New York Times, January 19, 2005

About the Author

Wendy Hutton wrote Periplus Editions Green Mangoes and Lemon Grass and Handy Pocket Guide to Asian Herbs and Spices.

Photographer Award-winning photographer Masano Kawana is one of the leading lifestyle photographers in Asia today. His recent books include Periplus' Tropical Asian Cooking and The Food of Korea.

Illustrator Sui Chen Choi is a Malaysian artist who specializes in drawing botanical subjects.


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Most Helpful Customer Reviews

8 of 8 people found the following review helpful By M. Corbett-Clark on August 21, 2008
Format: Paperback
I came across this book in a discount bin. I have since bought this book for 8 of my friends. The title is misleading; this book includes everyday vegetables and their nutritional and medicinal values. If you want to eat healthier this is the book for you. It contains fruits, vegetables, beans and recipes. I often take this book to the grocery with me because the book also has pictures and descriptions. If you've ever gone into the store and seen things you didn't recognize this book will help you. If you want to add vitamins, minerals or proteins to your diet, then this is for you too.
Each selection description includes: Appearance & Flavor, Choosing & Storing, Preparing, Nutritional & Medicinal Properties and Culinary Uses plus a picture. You can't go wrong with this book.
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7 of 7 people found the following review helpful By Vic Future on May 20, 2009
Format: Paperback Verified Purchase
Wendy Huttons "Cooks Guide..." is an essential for anyone who has the luxury of living in a city where fresh Asian veggies are abundant. It has the ever important visual guide to dozens of veggies, dried & preserved foods as well as herbs and gourds. Explains where they are from, medicinal uses, vitamin and nutritional content, and there are even some simple recipes to give you a springboard to test your knowledge. I have taken this book with me into Chinatown and had much luck. The pictures are clear (some are water colors, some are photographs) all are helpful. A reference guide for the western cook who wants to go Asian.
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Format: Paperback Verified Purchase
Asia has a great number of vegetables and fruits not usually available here in the U.S. The Japanese, for example, require the use of a shiso leaf in making spring rolls. It is hard to find shiso in American stores--but you can find seeds and grow it on your deck.

The book has marvelous illustrations and plenty of recipes that will get your juices going.

Hurrah for vegetables!
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