Title
Asian Sauces and Marinades,Used
Delivery time: 8-12 business days (International)
Cooks and gourmets everywhere know how delicious Asian food can be. Asian cuisine is so different, yet so appealing, to the western palate, that we make it a cornerstone of our tasting experience.While we know that shrimps bok choi and sprouts are among the distinctive elements of Asian cooking, the sauces that make dishes special are a mystery to many Western chefs. They are widely available in Asian shops, supermarket specialty food sections, and by mail order. But the bottles are often labeled in Chinese or Vietnamese characters. Even labels in English don't actually describe the tastes or uses of the special sauces that we would like to use but may be reluctant to buy.Asian Sauces and Marinades unlocks this mystery of the orient. It is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying. It contains: An 8page glossary of terms, from Annato to Hoi Sin to Sambal Oeleek Marinades for fish, meat, poultry and tofu Stirfry sauces and techniques Dressings and pickling sauces for vegetables and fruits Dipping sauces and relishes Rubs and glazes for meat and seafood Stews and braised dishes Curries, mild to fiery Soups, broths and stocks Sauces as accompaniments Dessert sauces.Each section is filled with familiar and unusual recipes (80 in total) that are uniquely associated with the sauces and marinades described. There is a history of the dish and the national cuisine and dozens of very tempting fullcolor photographs of the dishes described.There is a great need for the information in this book, and Wendy Sweetser presents it in a form and style that is inviting and accessible to Western cook, from novice to experienced. 'All great chefs agree that the secret to delicious dishes is the sauce. This volume does a superb job of showing you how fundamental they are in Asian cooking and explains their many uses. Having this book in your collection is like having a magic wand in your kitchen.' Chef Martin Yan, host of Yan Can Cook
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Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
Visa, MasterCard, American Express, Paypal, Shopify Payments, Shop Pay and more.
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Frequently Asked Questions
- Q: What types of recipes are included in 'Asian Sauces and Marinades'? A: 'Asian Sauces and Marinades' includes a variety of recipes such as marinades for fish, meat, poultry, and tofu, stir-fry sauces, dressings, pickling sauces, dipping sauces, rubs, glazes, curries, soups, and even dessert sauces.
- Q: Is this book suitable for beginners in Asian cooking? A: Yes, this book is designed to be accessible for cooks of all skill levels, including beginners. It provides clear instructions and explanations to help novice chefs understand the sauces and how to use them.
- Q: How many pages does the book contain? A: 'Asian Sauces and Marinades' contains a total of 144 pages, offering a comprehensive guide to Asian cooking sauces and marinades.
- Q: What is the condition of the book? A: The book is listed as 'Used Book in Good Condition,' which means it may show some signs of wear but is still in a satisfactory state for reading and cooking.
- Q: Who is the author of the book? A: The author of 'Asian Sauces and Marinades' is Wendy Sweetser, who presents the information in an inviting and accessible style.
- Q: When was 'Asian Sauces and Marinades' published? A: 'Asian Sauces and Marinades' was published on September 7, 2002.
- Q: What type of binding does this book have? A: The book is available in paperback binding, making it lightweight and easy to handle in the kitchen.
- Q: Does the book include photographs of the dishes? A: Yes, 'Asian Sauces and Marinades' includes dozens of full-color photographs that showcase the dishes described, making it visually appealing and helpful for cooks.
- Q: What kinds of sauces are covered in this book? A: The book covers a wide range of sauces, including stir-fry sauces, dipping sauces, pickling sauces, marinades, and dessert sauces, among others.
- Q: Are there any special features in the book? A: Yes, the book includes an 8-page glossary of terms related to Asian cooking, providing definitions for various ingredients and techniques.