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While each area has its distinct taste profile, rice, noodles, fragrant spices, and vegetables such as cabbage, mushroom, carrots, beans, and bamboo are commonly used in Asian cuisine. Meats such as mutton, shellfish, and chicken are often used in dishes with a lower protein-to-carbohydrate ratio. While preparation and components differ by area, Asian cuisine is usually exotic, delicious, and light, employing innovative culinary techniques that converted basic peasant food into delicacies unique to this historical and varied region. There are a variety of ways to eat Asian food, many of which are delectable.
In This Recipe Book You’ll Find:
-Baked Asian-Style Honey Chicken
-Asian Grilled Tuna
-Asian Chicken with Peanuts
-Sweet Sticky Rice with Mangoes
-Quick and Easy Pancit