Asian Vegetables by Sara Deseran
From Long Beans to Lemongrass, A Simple Guide to Asian Produce Plus 50 Delicious, Easy Recipes

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For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes, from Edamame with Szechwan Pepper-Salt to Stir-fried Shrimp and Garlic Chives. Asian Vegetables takes the mystery out of these enticing ingredients and puts the flavor in for fabulously healthy and delicious meals.

About Sara Deseran

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Sara Deseran is the food editor of 7x7 magazine in San Francisco. She has contributed to such publications as Saveur and The San Francisco Chronicle as well as serving as food editor for Taste magazine.Richard Jung is a San Francisco-based food and travel photographer whose previous books include Balsamico.
Published June 1, 2001 by Chronicle Books. 132 pages
Genres: Cooking. Non-fiction

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For each vegetable, she covers alternate names, varieties, uses and storage—for example, the many varieties of bok choy, or Chinese white cabbage, are described, along with such recipes as Braised Short Ribs with Hearts of Bok Choy, and Bok Choy, Water Chestnut, and Bacon Chow Mein.

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