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Modern Asian kitchen

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Heaped on big plates, Sichuan beef and broccoli and Indian chicken tikka masala are timeless comfort foods, to be sure, but there’s a brand-new style of Asian cooking that’s giving them a run for their money. It’s more about grazing through small plates than sinking into one big one. It’s more about pan-Asian fusions—“third culture” foods, the cooking of the Asian diaspora—than about each culture’s oldest traditions. It’s more plant-forward than meat-centered. It’s irreverent and fun and incredibly delicious. And it’s all captured in Modern Asian Kitchen.

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Detail Information

Series Title

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Call Number

641 LIE m

Publisher

Massachusetts : Quarto Publishing., 2024

Collation

208 p. ; ill. ; 24 cm

Language

English

ISBN/ISSN

9780760384046

Classification

600

Content Type

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Media Type

-

Carrier Type

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Edition

Ed. 1

Subject(s)

Gastronomy

Specific Detail Info

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Statement of Responsibility

Kat Lieu

Other Information

Level

High School

Book Segment

Reading for pleasure

Reading Level

Independent

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