"Cooking with Asian Leaves" is a practical guide to using both common and slightly less common leaves you may come across at the market. Each leaf is described in detail, in order to make it easier for readers to learn to identify them. Additionally, the leaves' medicinal properties are mentioned together with accompanying recipes so that readers can learn how to prepare delicious and nourishing dishes with the various leaves. "Cooking with Asian Leaves" is an innovative cookbook and a perfect companion for anyone who is ...
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"Cooking with Asian Leaves" is a practical guide to using both common and slightly less common leaves you may come across at the market. Each leaf is described in detail, in order to make it easier for readers to learn to identify them. Additionally, the leaves' medicinal properties are mentioned together with accompanying recipes so that readers can learn how to prepare delicious and nourishing dishes with the various leaves. "Cooking with Asian Leaves" is an innovative cookbook and a perfect companion for anyone who is intrigued by the smell and taste of the leaves used in Asian cooking.
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Add this copy of Cooking With Asian Leaves By Sanmugam, Devagi, Tan, to cart. $19.18, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2006 by Marshall Cavendish Cuisine.
Add this copy of Cooking With Asian Leaves By Sanmugam, Devagi, Tan, to cart. $19.18, good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Brownstown, MI, UNITED STATES, published 2006 by Marshall Cavendish Cuisine.
Add this copy of Cooking With Asian Leaves By Sanmugam, Devagi, Tan, to cart. $21.97, very good condition, Sold by 8trax Media rated 5.0 out of 5 stars, ships from Mansfield, MA, UNITED STATES, published 2006 by Times Editions.
Add this copy of Cooking With Asian Leaves By Sanmugam, Devagi, Tan, to cart. $53.37, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2004 by Marshall Cavendish Cuisine.