Asian Cook (Spiral) by Tan, Terry
Spiral; Published 2/1/2003; 144 Pages; ISBN 9781571458629
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The success and longevity of TV shows like Yan Can Cook and Iron Chef as well as the recent explosion of Asian restaurants across the U.S. attests to the Western fascination with Asian food and cooking. This encyclopedic guide to the tools and tableware indigenous to Asia also covers key cooking methods and 80 delicious recipes from China, Japan, India, Thailand, Vietnam, Malaysia, Korea, and Laos. Four-page gatefolds illustrate over 100 pieces of essential equipment, and clear, step-by-step photographs guide readers through more than 20 cooking techniques. Spiral-bound with wipe-clean plastic covers for easy use in the kitchen, there are also 300 color photos included in this definitive guide.
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Don't store fruits and vegetables together in the refrigerator. Use separate crisper bins for the two categories of produce.