The Encyclopedia of Asian Cooking

The Encyclopedia of Asian Cooking by Jeni Wright is a comprehensive collection published by Octopus in 1980, featuring 224 pages in English. This book gathers a variety of recipes from China, Japan, Korea, India, and other Asian countries, covering a wide range of dishes that include meats, vegetables, seafood, breads, soups, and desserts.

Readers will find a diverse array of cooking techniques and flavors representative of Asian culinary traditions. The book emphasizes regional and ethnic cooking, providing insights into the preparation of both everyday meals and special dishes. With its focus on authentic recipes, this edition serves as a valuable resource for anyone interested in exploring the rich tapestry of Asian cuisine.