Asian Ingredient Substitutions: Fish and Fruit, Veggies and Vittles, Noodles and Noshes, Seasonings and Sauces, and more

Are you an Asian food aficionado? An adventurous cook? An innovative cook? A curious cook? Or perhaps a budget-minded cook looking to produce flavorful Asian dishes using local products? Then this book is for you. Containing the flavors and foods of China, Japan, Thailand, Vietnam, Korea, Taiwan, Malaysia, the Philippines, Indonesia, Myanmar, and India, the book is a comprehensive collection of all the available substitutions presented in a convenient A-Z format.
Back of book
Packed with tips, tricks, and suggestions, this practical A to Z handbook will show you how to
•Create replicas of commercial products
•Use locally sourced ingredients in place of hard-to-obtain exotic ones
•Choose the best alternative for the required component
•Produce low-fat, low-sugar, or low-salt alternatives to your favorite dishes
•Convert dozens of recipes into gluten-free, lactose-free, or vegan versions
•Understand the differences between various kinds of noodles, rices, spices, and condiments
•Avoid paying pricey prices for spices with a limited shelf life
•Try new recipes without investing in a one-off ingredient
•Embark on a culinary adventure without blowing your food budget