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The Best of Asian Cooking
The Best of Asian Cooking

The Best of Asian Cooking

300 Classic Recipes



376 Pages, 8.25 x 9

Formats: Trade Paper

Trade Paper, $45.00 (US $45.00) (CA $61.00)

Publication Date: April 2024

ISBN 9789815084801

Rights: US & CA

Marshall Cavendish International (Asia) (Apr 2024)
Marshall Cavendish Cuisine

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A treasure trove of recipes, both timeless classics and modern creations, by some of Asia’s most established cooks and chefs.

Featuring the best recipes from some of Asia’s most established cooks, The Best of Classic Cooking: 300 Classic Recipes is a treasure trove of time-tested Asian recipes.

Brimming with ideas and tips on preparing delicious hearty meals, this volume features exciting dishes such as:

• Chinese prawn dumpling soup
• Chinese fried garlic pork
• Japanese teriyaki chicken
• Japanese sukiyaki beef bowl
• Korean ginseng chicken stew
• Korean kimchi stew
• Filipino créme caramel
• Peranakn pancakes

Prepping meals in the home kitchen has never been easier.

Includes dual measures.

Author Biography

Heinz von Holzen, Arlene Diego, Dhershini Govin Winodan, Keiko Ishida, Lee MinJung and Nguyen Thanh Diep are all food experts in their various professions.

Chef Heinz von Holzen spent many years investigating and documenting Balinese and Indonesian cuisine, and played a key role in promoting both cuisines to the world. He owns several Balinese restaurants in Bali and has a popular following for his cooking classes. His books include The Food of Indonesia and Authentic Recipes from Indonesia.

Arlene Diego is a cooking instructor based in Malaysia. She conducts cooking classes, caters for corporate events and contributes articles to various food publications.

Dhershini Govin Winodan is part owner of a well-known Indian restaurant in Singapore. She has appeared on television and local radio talk shows to share her views on food, and is a regular contributor to local newspapers and magazines.

Keiko Ishida was born and raised in Tokyo, Japan. She attended the Ritz Escoffier School, the Lenôtre Culinary School and the Bellouet Conseil Gastronomic School, and apprenticed at the famous bakery Le Triomphe. In 2003, Keiko relocated to Singapore and started conducting pastry classes where she gained a large and loyal following. Her first cookbook was Okashi: Sweet Treats Made with Love.

Lee MinJung was trained as a fashion designer, but studied the art of Korean cooking in Seoul, Korea. She conducts regular cooking classes in Korean, Japanese and Chinese cooking, and specializes in bringing Korean and Chinese cooking techniques and ingredients together to create new dishes with an exciting twist.

Nguyen Thanh Diep studied at the SHATEC Institute of Culinary Arts in Singapore, and is today based in Ho Chi Minh City.