Читать книгу The Food of Asia - Kong Foong Ling - Страница 6

Authenticity

and tradition

Whether you're sweating out a spicy curry from India or Sri Lanka, delighting in flavorful grilled meats from Korea or Vietnam, or marveling at the intricate delicacy of a Japanese or Thai meal, Asian food-with its delightfully heady mix of flavors, smells and colors-has plenty to offer the dedicated foodie.

Asian cuisine is so much more than just food-steeped as it is in social and cultural lore. The region's recipes and cooking methods have developed over many centuries and now, thanks to globalization and migration, Asia's time-honored cooking traditions and fabled dishes have made their way to all corners of the globe. Asian ingredients that were once hard to come by are readily available in supermarkets worldwide as well as from Asian grocers and online merchants, and more people than ever before are eating Asian food on a regular basis.

At my restaurant, Blue Ginger, and in my cookbook, I strive to properly blend the flavors of the East with those of the West. My feeling is that in order to successfully combine the two cuisines, one must first learn the proper and traditional methods of preparation for each region. The Food of Asia thoroughly and expertly presents the entire spectrum of the Asian culinary landscape, from Burma to Vietnam. For those who lack the time or r¢sources to travel to Asia, this book brings the region to you, all without leaving your own kitchen.

Peace and Good Eating!