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Beyond Bok Choy: A Cook's Guide to Asian Vegetables Hardcover


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Product Details

  • Hardcover: 192 pages
  • Publisher: Artisan; First Edition edition (January 5, 1996)
  • Language: English
  • ISBN-10: 1885183232
  • ISBN-13: 978-1885183231
  • Product Dimensions: 11.4 x 6.4 x 0.8 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,067,222 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Ross tells how to recognize, buy, store, cook the intriguing produce found at Asian markets and appearing in ever more supermarkets. This book includes color photos of 55 vegetables and 70 recipes. Take it to the market then back to the kitchen, feeling secure about what to do. Recipes range from simple, classic Chinese dishes like Sesame-flavored Flowering Cabbage (Choy Sum) to exotic fusion dishes like aromatic Shiso Risotto. Ross also shares memories of life in Hong Kong, a little Asian history and fascinating cultural tidbits, all food-oriented.

From Publishers Weekly

Asian cuisines once considered exotic are now commonly enjoyed in the West. Many Asian vegetables and herbs, however, may still be difficult for American cooks to identify, much less to prepare at home. Though this is not a vegetarian cookbook, Lo San Ross (365 Ways to Cook Chinese), a New York cooking teacher born in Macao, does a wonderful service for Asian food lovers and vegetarians by detailing the appearance (with large color photos), taste, cultivation, storage and preparation of dozens of vegetables used in Asian cuisines, from Chinese to Thai to Indonesian. The book is divided into five sections: Leafy Greens (from delicate, cabbage-like bok choy to leafy Chinese broccoli); Gourds, Melons & Squashes; Roots, Rhizomes, Corms & Tubers (including ginger and sweet, starchy taro); Sprouts, Shoots & Beans; and Herbs. A concise run-down on each vegetable is followed by one or two recipes. Dishes range from such classic stir-frys as Long Beans Dry-Fried with Peanuts and Spicy Sauce (in which the beans are fried twice, the second time with very little oil) to "fusion" dishes like Shiso Risotto (shiso is a parsley-like herb with a "hint of licorice, mint, or cinnamon?depending on your taste buds"). Though more recipes would have been welcome, this is an attractive and very usable introduction to a wealth of intriguing Asian vegetables.
Copyright 1996 Reed Business Information, Inc.

Customer Reviews

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Most Helpful Customer Reviews

14 of 15 people found the following review helpful By A Customer on January 6, 2001
Format: Hardcover
This is a beautifully crafted book with wonderful photographs. It's an excellent book even for Chinese. My only complaint is that I wish Lo San would have included more vegetables in her book. There are a lot more other Chinese vegetables she hasn't included. Some of those absent are from the fungi family (if that's a vegetable!) and other Chinese green leafy/root vegetable.
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6 of 6 people found the following review helpful By Jasmine Guha on August 29, 2001
Format: Hardcover
This book is a great introduction to Asian vegetables. The photographs are very useful and the general presentation is very good. Information is given as to how to prepare and cook with these vegetables, and there are many recipes to that effect. My only disappointment was that there weren't more vegetarian recipes, although many are adaptable.
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5 of 5 people found the following review helpful By Anonymous on February 17, 2005
Format: Hardcover
I bought this book after I left school and had to start cooking on my own. As an ABC, the first time I went to an Asian grocery store was very intimidating; my first impression of the vegetable aisle was a huge wall of leafy greens. Although, I haven't tried any of the recipes, I find the book useful for identification, storage and preparation of the vegetables. More importantly, each page includes a picture and the name of the vegetable in English and Chinese (both character and the popular English phonetic name

form - usually Mandarin and Cantonese pronunciations).
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4 of 4 people found the following review helpful By Violet on August 7, 2002
Format: Hardcover
This is good for someone just becoming interested in Asian cuisine. The photographs are large and beautiful, the recipes simple in the respect that they will bring out the best of the vegetable being highlighted. It's not a book for vegetarians and never claimed to be. It's an introduction to Asian vegetables, what to look for when buying them, general uses, storage and care, and censored cultivation tips on some of the vegetables. I say censored because as a gardener who has grown Asian vegetables for years, Ross gives cultivation information for only a few select vegetables (and brief at that) for the easiest to grow. This is not for the Asian gardener's library unless you like the other information. This would make a great gift.
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By Hanford Kwan on July 22, 2013
Format: Hardcover Verified Purchase
Good description and photos. I use it for reference. Lot of useful info.This is my second copy...it is that good!
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