Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand, and Vietnam

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Describes the characteristics of herbs, vegetables, fungi, meat, poultry, eggs, fish, dried ingredients, condiments, sauces, spices, oils, flours, and noodles used in Oriental cooking, in a comprehensive guide that also features more than one hundred creative recipes. Reprint. 11,000 first printing.