Sallie Morris
Autor de Cooking with Herbs and Spices
Obras de Sallie Morris
Taste of Indonesia: Over 70 Aromatic Dishes from the Spice Islands of Bali, Java Sumatra and Madura (Creative Cooking… (1996) 9 copias
The Complete Cook's Encyclopedia to Spices: An illustrated guide to spices, spice blends and aromatic ingredients, with… (2008) 8 copias
Taste of Asia: A Culinary Journey from Thailand to Japan: Ingredients, Techniques and Over 100 Fabulous Authentic… (2005) 6 copias
The Complete Book of Asian Cooking: The definitive guide to the Asian kitchen, with a visual guide to ingredients and… (2009) 3 copias
Classic Indonesian Cooking: 70 traditional dishes from an undiscovered cuisine, shown step-by-step in over 250… (2008) 3 copias
De oosterse keuken : authentieke recepten en klassieke ingrediënten uit China, Hongkong, Japan, Korea, Maleisië,… (2002) 2 copias
An Illustrated Guide To Asian Cooking: 100 Step-By-Step Recipes From China, Hong Kong, Japan, Korea, Malaysia,… (2016) 2 copias
Cook's Encyclopedia of Spices: The Definitive Cook'S Guide To Spices And Other Aromatic Ingredients, With… (2016) 2 copias
Etiquetado
Conocimiento común
- Otros nombres
- MORRIS, Sallie
- Género
- female
Miembros
Reseñas
Thai and South-East Asian Food & Cooking por Sallie Morris
Beautiful book. Highly recommend this for visual cooks who love Asian foods. The front section is a photographic and detailed dictionary of sorts of the ingredients (and cookware!) used throughout the countries covered....how to make, buy, store and cook each one...from noodles to seafood, nuts to spices and beverages. The rest of the book has loads of exciting and mouthwatering exotic recipes, each with a full page photograph as well as small pics showing some of the steps.
I bought this book because the vast majority of the local stores are Chinese and don't always do the English-speaking thing so well, and for the greens of mystery at the farmers' market.
About 1/3 of the book is spent on the unfamiliar, but space is wasted on items such as onions. (Was there ever a cook unfamiliar with onions?)
It's very much like a DK visual encyclopedia but smaller, 128 pages and slightly larger than octavo (sorry, no measuring tools on hand). The emphasis here is on the Far East and Southeast Asia. Most entries describe the item, explain aroma and flavor, give culinary uses, preparation and cooking techniques, and information on storage. No nutritional data is given, which is a big drawback, since I'm sure some of these things are high in desirable nutrients, while others are high in salt and other undesirables.
The list of food shops and the index are poorly put together. I do not believe there is a place called "Sea Rance" in Wilmette, IL, and I know for a fact that there is no place called "San Maleo" in the 415 area code. The index has an entry for "beefsteak plant" , but the entry sends you to a page with both basil and shiso. Nowhere does it explain that beefsteak plant is another name for shiso.
Except as a reference work the book is really of use only if you live in a area with a large Asian population. In that case it's worth buying, but otherwise skip it.… (más)
About 1/3 of the book is spent on the unfamiliar, but space is wasted on items such as onions. (Was there ever a cook unfamiliar with onions?)
It's very much like a DK visual encyclopedia but smaller, 128 pages and slightly larger than octavo (sorry, no measuring tools on hand). The emphasis here is on the Far East and Southeast Asia. Most entries describe the item, explain aroma and flavor, give culinary uses, preparation and cooking techniques, and information on storage. No nutritional data is given, which is a big drawback, since I'm sure some of these things are high in desirable nutrients, while others are high in salt and other undesirables.
The list of food shops and the index are poorly put together. I do not believe there is a place called "Sea Rance" in Wilmette, IL, and I know for a fact that there is no place called "San Maleo" in the 415 area code. The index has an entry for "beefsteak plant" , but the entry sends you to a page with both basil and shiso. Nowhere does it explain that beefsteak plant is another name for shiso.
Except as a reference work the book is really of use only if you live in a area with a large Asian population. In that case it's worth buying, but otherwise skip it.… (más)
1 
IreneF | Dec 11, 2008 |
IreneF | Dec 11, 2008 | También Puede Gustarte
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- Obras
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- Valoración
- 3.8
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