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  • Mitchell Beazley
  • Mitchell Beazley

Chinatown Kitchen: Delicious Dishes from Southeast Asian Ingredients

Lizzie Mabbott

3 Reviews

Rated 0

Prose: non-fiction, Cooking, National & regional cuisine

Southeast Asian food made easy - by award-winning food blogger Lizzie Mabbott.

Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket - or, even more so, in your nearest Southeast Asian market? Lizzie Mabbott identifies key ingredients, explains the differences between the 77 types of noodles (not counting "Pot") and tells you how to use them. AND she provides all the recipes you'll need to cook your own delicious meals at home using the tastiest ingredients from China, Malaysia, Vietnam, Thailand, Korea, Japan and all across the region. So tuck in to the authentic (from Grilled Aubergines with Nuoc Cham to Chinese Chive Breads and Korean Summertime Noodles) or the inventive and absolutely delicious (Kimchi Toasted Cheese Sandwich, Tempura Soft-Shell Crab Burgers and Chinese Spag Bol), and cook your way around the Asian supermarket.

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Praise for Chinatown Kitchen: Delicious Dishes from Southeast Asian Ingredients

  • I've been writing about food for years, but even I find the dizzying selection in Asian supermarkets bewildering. How to differentiate between the different sorts of tofu? When to use ho-fun or udon? How to tell your gai lan from your choi sum? What the heck is gochujang? And why did nobody tell me that belachan, terasi, mam tan and kapee are all the same thing? Lizzie Mabbott's mission to demystify these intimidating emporia and talk you through using their wares in a series of delicious, accessible recipes is an inspired one. And she does it with wit, clarity and humour. - Guardian

  • Lizzie is a brilliant cook who knows her way round an Asian supermarket. I love her recipes; they're vibrant and inventive.

  • I can't think of a better guide to Asian food than Lizzie Mabbott - because there isn't one. She is sharp, patient, funny and a brilliantly witty writer... This book will be the Rosetta Stone of Asian cookery. - The Sunday Times

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