Appeals to audience that loves East and Southeast Asian food. We provide a reliable source of kitchen-tested recipes to master: We focused on making a wide variety of techniques accessible to home cooks: From shaping dumplings and deep-frying spring rolls to oven-steaming whole fish and making broth from scratch, as well as the best way to stir-fry in both a nonstick skillet or flat-bottomed wok.
Our Asian pantry must-haves: This selection of Asian staples and extensive easy-to-find substitutions such as ginger for galangal, ancho chile powder and cayenne pepper for gochugaru (Korean red pepper flakes), and mashed anchovies for shrimp paste will make cooking these recipes accessible and easy, both for weeknight suppers and project meals.
Unique, easy-to-use design: Gorgeous color photos, thoughtful introductions giving a dish’s background, and illustrated Learn How technique features make the book a reference guide that is a joy to use. The book also includes photos highlighting key steps like cutting Asian greens, grinding spices such as Sichuan peppercorns, and making flavorful dashi (broth).
Praise for America’s Test Kitchen:
“The editors…have managed to pack an extraordinary amount of truly useful information for both the home cook and traveler into this stunning tome…. The editors take pains to make the recipes accessible to anyone, offering substitutions for native ingredients that can be hard to find.”
Atlanta Journal-Constitution on Tasting Italy
“If you’re a home cook who loves long introductions that tell you why a dish works followed by lots of step-by-step hand holding, then you’ll love Vegetables Illustrated.”
The Wall Street Journal on Vegetables Illustrated