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Ginger East to West: A cook's tour with recipes, techniques and lore Paperback – 1984

5.0 out of 5 stars 1 customer review

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Product Details

  • Paperback: 191 pages
  • Publisher: Aris Books; 1st edition (1984)
  • Language: English
  • ISBN-10: 0943186064
  • ISBN-13: 978-0943186061
  • Product Dimensions: 8.9 x 6 x 0.7 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,333,393 in Books (See Top 100 in Books)

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Format: Paperback
Ginger East to West: A Cook's Tour with Recipes, Techniques & Lore.
Bruce Cost, forward by Barbara Tropp, 1984.

An unexpected pleasure 5*

I had never heard of Bruce Cost nor this book, even though I was certainly doing Chinese cooking well before the early 80's when it came out, but saw the forward by Barbara Tropp (of China Moon fame, fresh off the publication of "The Modern Art of Chinese Cooking" in 1982) and took a chance at the library book sale. On getting home, I cracked it open while still in the car ... and must have finished, or at least skimmed, half of this slender volume before getting out, sitting in the warm, pre-spring sun.

After about 20 pages of information on ginger, its uses and relations, Cost gets down to the meat of the book, the Cook's Tour. Each section or chapter begins with some general discussion with an emphasis on ginger, and then moves on to wonderfully interesting and practical recipes. (Although I should warn that these haven't been tested yet.) The Tour covers a fascinating array of cuisines. Just listing the titles evokes armchair wanderlust -- Asia: The Source (China, Southeast Asia, Japan and Korea), From India to Morocco (India, Morocco), Ginger Spreads West (Greeks and Romans, Medieval Europe, West Africa, West Indies and Latin America, Gingerbread, Modern Europe and America). There's an additional section on Beverages, Candy and Medicine, and an appendix on growing your own.
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