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Foods from the Far East: Buying and Cooking the Staple Foods of C

Foods from the Far East: Buying and Cooking the Staple Foods of China, Japan and Southeast Asia - Bruce Cost

London: Century, 1990, Hardback in Dust Wrapper.
Condition: Very Good — in Good+ Dust Wrapper. Heavily faded at the spine of the dust wrapper, a decent copy otherwise.

Recipes; Black & white drawings; Review copy materials;

From the cover: “Foods from the Far East is the only guide to the fresh, preserved and bottled ingredients from Asia now flooding into our shops. Written with great expertise, in an easy informative style, Bruce Cost’s book identifies every ingredient from lemon grass to lotus root, star anise to shark’s fin, and provides instructions on how to choose them, use them and store them.

Over 100 recipes, including some oriental dishes with a western slant, will encourage cooks to experiment with the new wealth of foods now so readily available. Asian pesto, chicken satay with peanut sauce, crab with black beans, grilled lemon duck and aubergine with dried shrimps are just a few of the tempting dishes to sample.

Fresh ginger and chillies, tamarind and oyster sauce — foods that were once exotic — can now be found in supermarkets. Young chefs adopt black beans and fish sauce, and popular interest in eastern cooking continues to grow. Bruce Cost’s book is timely and essential, and reminds us too that these are not trendy new ingredients, but they have been staples in Asia for centuries and are eaten daily by millions of people.”


Illustrated by Thao Soun. Foreword or introduction by Alice Waters. Size: 9½" x 6¼". Orange boards with Gilt titling to the Spine. 250 pages.
£11.80
Foods from the Far East: Buying and Cooking the Staple Foods of C