The Flavors of Asia by Mai Pham

Mister V
VUD 030
1 In stock
The second book in the DK and CIA series covering international conferences and festivals "Worlds of Flavor" and "The Flavors of Asia", curated recipes from over 40 leading chefs from Asia, India and the United States, including Masaharu Morimoto, Suvir Saran. And so much more. By turning the "Worlds of Flavor" festival into a cookbook, the Culinary Institute of America --- one of the best cooking schools in the world --- brings great culinary talent. of the meeting to the kitchen at home Award-winning restaurateur Chef and writer Mai Pham has joined the CIA to bring you 125 recipes that range from Ammini Ramachandran's Spicy Fritters with Coconut Chutney to Myung Sook Lee's Fuchsia Dunlop's General Tso's Chicken and Korean Lettuce Wrap with Spicy Beef to Andoh's. Elizabeth Andoh's Kabocha Squash with Red Beans, chef's cooking techniques and regional secrets appear in content scattered throughout the book. An engaging intro by attendees and culinary experts Suvir Saran and Fuchsia Dunlop, as well as an introduction by Mai Pham, describe Asia's growing influence in global gastronomy in this must-have book.
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The Flavors of Asia by Mai Pham
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