| There s more to Asian food than fried rice and egg rolls and the founding partners of the Big Bowl restaurant have set out to prove it to the American public. Home-style Chinese Thai and Vietnamese cooking is not only easy enough for the average cook to master it is also dramatic and emphatically delicious. Intriguing recipes such as Vietnamese Lemongrass-Chicken Summer Rolls and Warm Jasmine Rice Salad with Shrimp & Thai Herbs will tempt you to experiment with new ingredients and techniques.By Bruce Cost (award-winning restaurateur chef teacher etc.) and Matt McMillin (executive chef/partner at Big Bowl) Over 100 recipes for soups sauces vegetables meat poultry seafood and grains Some full color photographs Introductory section on Asian techniques and ingredients 162 Pages hard cover 7 1/2" x 9 3/8" |
