My Asian Kitchen
Bao*Salad*Noodle*Curry*Sushi*Dumpling*
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- 14,99 €
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- 14,99 €
Description de l’éditeur
Jennifer Joyce: Jennifer Joyce is a successful American food writer, stylist and chef living in London. Her ten cookbooks, written for the US and UK markets, create mouth-watering dishes that are brought to life in stunning photographs. Jennifer is a regular contributor to UK publications including Olive, BBC Good Food, The Guardian newspaper and Waitrose Kitchen magazine. She runs cooking classes at London's Divertimenti as well as Leith's School of Food and Wine and has appeared in TV shows such as Good Morning America and Good Food Live.
A modern Asian cookbook: Now, Jennifer Joyce shows how easy it is to create zingy, fresh, healthy Asian flavours at home. From grilled sticky skewers and steak tacos, salads, rice bowls and dumplings, to prawn katsu bao and miso-glazed ribs, My Asian Kitchen is an adventure in the dazzling diversity of modern Asian cooking.
Bao buns, pho, sushi, poke bowls, gyoza, ramen and kimchi: Jennifer's exquisitely simple recipes, no-nonsense explanation of ingredients, hand-drawn diagrams and beautiful photographs are all you need to start cooking in your very own Asian Kitchen.
If you are a fan of Asian cookbooks such as Asian After Work, Complete Asian Cookbook, Thai Street Food, Lucky Peach or David Chang's Momofuku you will love creating your own mouth-watering Asian dishes with Jennifer Joyce's My Asian Kitchen.
PUBLISHERS WEEKLY
British food writer Joyce (My Street Food Kitchen) has a deep appreciation for the many avenues and tendrils of Asian cuisine, as evidenced in this tempting collection that spans multiple courses and countries. Joyce offers plenty of classic Asian dishes (hand-rolled temaki, tom yum soup, basic kimchi, etc.), but also utilizes various flavors and ingredients as springboards for her own riffs, such as grilled honey soy salmon with citrus soba noodles; Thai chicken stir fry with cashews and chili jam sauce; and prawn cakes with peanut chili sauce. She casts a wide culinary net with recipes from the continental U.S. (Chinese-inspired crab rangoons), Hawaii (spicy tuna poke), and the Philippines (adobo chicken). Some recipes are not necessarily Asian, such as spicy chicken sloppy joe sliders, chocolate mint ice cream sandwiches, and fruity granita. Still, there are plenty of easily sourced and assembled dishes for all tastes and skill levels, and Joyce's takes on ramen and her diagrams for spring roll, wonton, and gyoza assembly will put timid cooks at ease. These fun, quirky, and completely solid recipes will entertain and inspire confidence.
