>i was at an asian market today.
saw all sorts of things i've never seen before.
salted snake heads in a jar, all sorts of different rice papers, soy bean pastes, dried and picked fish parts, pickled quail eggs in a jar, etc.
are there any good books dealing with authentic asian cooking? utilizing some of this stuff is a mystery to me at this point, and i need some guidence.<
I am in a quandry about replying to this post. I do not want to offend by breaking the rule about advertising, but we have just published an "Authentic" Laos cookbook, which has has a 27 page, fully illustrated chapter on ingredients, their names in English, Lao and 'phonetic' Lao, their use, and possible substitutes. Also featured are 88 recipes, recorded in Northern Laos, a chapter on Lao cooking methods and equipment, a chapter on different ethnic groups in Laos, and a 17 page alphabetic index in both English and Lao.
I would like to put the title and link in this forum, but will not do so until I am clear if that is allowed.
If there are any members on this forum of Lao descent who would be willing to review this book, we would be happy to make available a copy for review on this forum.
I noted that next to the 5 main categories of Asian cookbooks on this forum, there is no category "Asian - Other". As such, there is no mention of some superb recent books such as "hsa*ba", the excellent recent Burmese cookbook by Tin Cho Chaw, or "Cooking from the Heart", -the Hmong Kitchen in America" by Sam Scripter and Sheng Yang.