Automotive Holiday Deals Books Holiday Gift Guide Shop Women's Cyber Monday Deals Week Learn more nav_sap_SWP_6M_fly_beacon Indie for the Holidays egg_2015 Fire TV Stick Grocery Gifts for Her Amazon Gift Card Offer mithc mithc mithc  Amazon Echo Starting at $49.99 Kindle Voyage Outdoor Deals on HTL

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Buy Used
Condition: Used: Good
Comment: Item is in good condition. May include some wear and creases on the cover. Fast shipping. Free delivery confirmation with every order.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Beyond Bok Choy: A Cook's Guide to Asian Vegetables Hardcover – January 5, 1996

6 customer reviews

See all formats and editions Hide other formats and editions
New from Used from
"Please retry"
$8.62 $0.40

Editorial Reviews 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.

Product Details

  • Hardcover: 192 pages
  • Publisher: Artisan; First Edition edition (January 5, 1996)
  • Language: English
  • ISBN-10: 1885183232
  • ISBN-13: 978-1885183231
  • Product Dimensions: 6.3 x 0.8 x 11.3 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,188,928 in Books (See Top 100 in Books)

Customer Reviews

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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
6 of 6 people found the following review helpful By Coolox 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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
5 of 5 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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Want to discover more products? Check out this page to see more: vegetarian cooking