I am pretty familiar with most of the herbs and leafy greens available in Hong Kong wet markets but, when I visit the fresh produce shops in other Asian countries, I discover ingredients I’ve never seen before. This book, which I use more as a reference than as a cookbook (although it does contain recipes), is for those occasions.
Cookbook serves up family-style Taiwanese and Asian dishes from much-loved Boston eatery
In the introduction to Cooking with Asian Leaves (2004), Devagi...
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