Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

by Bruce Cost

First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated,... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 006093204X
• ISBN13: 9780060932046
• Release Date: September 2000
• Publisher: William Morrow & Company
• Length: 336 Pages
• Weight: 1.40 lbs.
• Dimensions: 1.0" x 7.4" x 9.1"

Customer Reviews

Buy This Book. Superb Presentation of East Asian Foods!

`Asian Ingredients' by Bruce Cost is one of those books like Patience Gray's `Honey from a Weed' and Claudia Roden's `New Book of Middle Eastern Food' which gets cited as THE authority on its subject by culinary heavyweights such as Ruth Reichl and Alice Waters. So, in my quest for the perfect culinary library, I really need to read and review this book. I am very happy to say that the reputation of this book is not overdone. It is one of the finest books on culinary ingredients I have seen on either Oriental or Occidental cuisines. The author states from the outset that his objective was not to give us an encyclopedic work. What we get is much closer to some of the finer books on Mediterranean cuisine such as Nancy Harmon Jenkins `The Essential Mediterranean'. In many ways, Cost's book is far more practical, albeit less analytical than Jenkins' work. Cost deals with the fairly homogeneous food world of Japan, Korea, China, Viet Nam, and Thailand. He mentions India as an influence on Thai cuisine, but does not deal directly with Indian cuisine, as it is substantially different from the cuisine of China and the rest of the Far East. The book also does not deal with the cuisine of the Philippines or Indonesia, as the cuisines of these two nations are heavily influenced by European colonization beginning in the 16th century. One of the best things about Cost's book is that it is organized in such a way to make it a pleasure to read for background information. While I have never sat down to read the Larousse Gastronomique for pleasure, I read Cost's book from cover to cover with great pleasure, skipping a very few subjects on which I was very familiar. Costs book is divided into the following seven (7) major chapters: Fresh Ingredients including Herbs and Seasonings, Vegetables and Fungi, Meat, Poultry and Eggs, Fish Preserved and Processed Ingredients including Dried Ingredients, Cured Ingredients, and Soy and Coconut Condiments and Sauces including Soy based condiments, Fish based sauces, Chili based sauces, Vinegar and spirits, and Flavored oils Spices, Sugars, Nuts, and Seeds, including Spices, Sugar, Nuts and Seeds Rice Noodles and Wrappers Flours and Thickeners Cooking Fats and Oils One of the most dramatic lessons to be learned from this book is the fact that like the Mediterranean respect for dried and preserved ingredients such as salted cod, dried pasta, and dry beans, Asian dried ingredients such as seaweed, vegetables, fish, and mushrooms are highly regarded ingredients in their own right. They are not `second best'. By drying and concentrating their flavors, they bring something to the party that is simply beyond their fresh precursors. Another fairly dramatic discovery is the fact that while so many of the spices prized by Europe and so greatly desired by Renaissance Europe were grown just next door to China and Japan, these spices such as black pepper, nutmeg, cloves, and cinnamon (cassias) really did not and still do not play a b

A Cookbook in Reverse

Asian Ingredients is a cookbook in reverse. The familiar formula dictates that a little of the cookbook is dedicated to some cultural background titbits and a glossary; the rest is devoted to recipes. Cost, as his title indicates, offers us a major tour of the foodstuffs with just a sprinkling of recipes throughout. And that is exactly why the book appealed to me. Here you get the best bookish knowledge mixed with personal experience as he gives ingredients not just names, but cultural context, almost bringing them to life as if historical characters. Soy sauce, he tells us in the introduction, "evolved from ancient methods of fermenting and preserving meat and game ¡K" The Chinese value fresh water fish above salt water because the latter are considered to be already partly preserved (less fresh) - salted by the water they swim in. Amongst gems like these are plenty of practical advice for both the market and kitchen. But while the book includes a Region of Use listing for each ingredient, the geographical origin of each recipe is unfortunately left a mystery. The book is also crying out for a separate recipe index. You would not buy this book for the recipes alone but I tried four or five and whenever I wore my reading glasses and did not try to cut corners, I ended up with some really good food. Simple Roast Chicken with Sichuan Pepper (I was drawn to the word Simple), for example got the thumbs up from my friend Linda. The photographs being black and white are not always as illuminating as they should be, and there may be a few questionable facts. For instance, we learn that Dong gwa (gua) is Cantonese for Winter Melon. Not mentioned is the fact that this pronunciation is virtually identical in Mandarin. All in all I would call this an excellent reference.

Ingredient Encyclopedia

A terrific reference for people like myself: round-eyes who want to learn about authentic asian ingredients and cuisine. The book is a great guide to many obscure and, to outsiders, mystifying ingredients. What's most important is that the book clearly describes the ways in which they are commonly used and (often) provides sample recipes; this allows you to utilize previously unknown items correctly and learn how their flavors are part of traditional asian dishes.The book is well-written, though this version is the first I've seen, so I can't comment on whether it's really "new and expanded". Someone with a keen interest in food can sit down and read it cover-to-cover. I was also impressed by the care taken to differentiate national/regional applications of ingredients. Much discussion is given to how the region and history shaped the use of ingredients and what is accepted in contemporary cuisine.All in all, a great reference book.

a unique book

this is a unique book that is most useful in "de-mystfying" asian ingredients. I have bought and seen a lot of food related books and this one is remarkable for its accuracy and user friendliness (the pictures help so much!!). I bought it back about 10 years ago or so and it taught me a lot. A very good investment for anyone interested in asian food and asian flavours michael

Reprinted for a reason

I'm lucky because I also have a copy of the original book. Anyone who is interested in Asian cooking this book is ABSOLUTELY essential. I haven't come across any other Asian ingredient book that adequately gives you historical, use, and brand information all in one without seeming like a super over informed encyclopedia. What I also like are the pictures of the different items as for many, they just seem like weird looking plants or dried things. So next time you happen to be in Chinatown and wonder what that's for or what that taste like this book would be an excellent reference. On top of that the recipes are great, and cover a wide span of dishes from different Asian countries. Now that it's out again I don't have to keep loaning my original book out so get your own.