Description
This book offers a wide collection of East, South, and South-East Asian recipes. The dishes are simple to follow, with ingredients clearly described like a mini-glossary. Charmaine Solomon focuses on Malaysian, Indonesian, Vietnamese, Thai, and Singaporean cuisine, along with regional condiments and cookware, and includes some Chinese and Japanese dishes. With over 900 entries, it’s an expansive and detailed volume. First published in 1972.
- Hardcover, in great condition with jacket
- 118pp
- 225x150mm
This item is second-hand and is sold as is. If you would like more details please contact us or visit us in store.
100% of profits raised from the sale of our goods will assist Fair Trade and Gift Shop in helping the many charities we support which make lasting change in the lives of disadvantaged people.