Asia

Asia

By
Gaye Weeden, Hayley Smorgon, Natalie King
Contains
24 recipes
Published by
Hardie Grant Books
ISBN
1740662865
Photographer
Mark Roper

Sesame, peanut and coconut oils are typical fats used in Asian recipes, which just happen to suit the Jewish dietary requirements of Kashrut, in which the mixing of milk products with meat products is forbidden. Asian cuisines are also marked by diverse presentation, from the elegant symbolism of Japanese dishes to the fresh simplicity of Vietnamese cuisine. Indian and Indonesian curries, with their intense blend of spices, are marked by fragrant aromas and vivid colours that contrast with the healthy broths of Vietnam. With its reputation for good eating and immense hospitality, the unique Bukharan cuisine of Uzbekistan inventively uses a bag for preparing cholent.

Featured Recipes in this Chapter

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