Enjoy the authentic flavours of many of Asia's classic noodle dishes with this bumper collection of more than 150 recipes from Cambodia, India, Japan, Korea, Laos, Malaysia, Myanmar, Nepal, Singapore, Thailand, The Philippines and Vietnam. From crisp-fried and stir-fried noodles to noodles in gravy or soup, served hot or cold, noodle lovers will be delighted at the seemingly endless variety of noodle dishes offered in this exhaustive volume.
Chapter Headings - Chapter 1: Making Noodles - Chapter 2: Techniques (How to cook and prepare noodles) - Chapter 3: Condiments - Chapter 4: Rice Noodles - Chapter 5: Wheat Noodles - Chapter 6: Bean and Other Noodles.
About the Author
Lee Geok Boi is a Straits Chinese with a life-long experience in all aspects of good food from eating, to cooking and writing. She combines her interest in cooking with travel and her food experiences spanned the globe when she went around the world without flying. She was a food critic for several Singapore newspapers, namely 'New Nation', 'The Straits Times' and 'The Sunday Times', and she continues to contribute recipes to various publications after retirement today. She has several cookbooks on Straits Chinese and Southeast Asian food to her credit, but "Classic Asian Noodles" is the product of a life-long passion for noodles.
