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A completely revised and updated edition of Charmaine Solomon's influential and iconic resource Instantly heralded as a classic when it was first published in 1976, this book covers 800 classic and contemporary dishes from 15 countries: India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, the Philippines, China, Korea, and Japan. Written with the home cook in mind, the recipes are straightforward, simple to follow, and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients, which are steadily more commonplace in supermarkets today. Includes dual measurements.
Charmaine Solomon is recognized as one of the most knowledgeable and practical writers on Asian food. Her other titles include Complete Vegetarian Cookbook and Encyclopedia of Asian Food. Since The Complete Asian Cookbook was published in 1976, more than a million copies have been sold, and it has been translated into German, French, and Dutch.