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Far Eastern cookery has never been more accessible in restaurants and for the home cook. Supermarkets now stock the key ingredients and many cooks have realized how simple yet utterly delicious the food of countries such as Thailand, Vietnam and Hong Kong can be. FAR EASTERN COOKERY is a classic text and an unequalled guide to the cuisines of East Asia from the authority on the subject, Madhur Jaffrey. In this completely revised edition, containing over 150 recipes, Madhur Jaffrey explains the key ingredients and equipment, and demonstrates essential techniques - from deseeding chillies to stir-frying in step-by-step photographs. Key recipes also features step photographs, as well as Madhur's invaluable tips and personal anecdotes which convey her passion for the region and its food.
A hot and sour Prawn Soup from Thailand, fragrant with lemon grass and coriander; mushrooms stuffed with ginger and chicken, from a Japanese Yakitori bar, delicate Vietnamese spring rolls with mint and crab - these are just a few of the tantalising recipes that fill these pages.
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