Abstract

*The latest book in the Asia series by Maki Watanabe, a popular chef who has a reputation for creating Asian home-cooked dishes that suit the Japanese palate. The theme of the fourth book, following "Asian Rice," "Asian Salad," and "Asian Noodles," is stews. *Chinese stews such as Korean classic ``Jjigae'' (hot pot) and mapo tofu, spicy and sour seafood soups such as Thai ``Tom Yum Goong'', Taiwanese cuisine with block meat simmered until melty, Indian spicy curry, etc. , we have a wide selection of Asian stews that are sure to whet your appetite, both in appearance and aroma. *Consists of 4 chapters: stews of meat, fish, vegetables, tofu, etc., and curry/soup. We introduce 64 items, including side dishes that go well with stews and pickles that are a great accompaniment to simmered rice. A collection of recommended Asian recipes that you'll want to eat all year round.

Author’s Information

Cook. It has a reputation for its concise and easy-to-understand recipes, creative combinations of ingredients, and seasonings. She has many fans for her natural lifestyle, and is active in various fields such as producing original miscellaneous goods and clothes in collaboration with SHOP, magazines, books, advertisements, and television. She is also an avid traveler who takes time out of her busy schedule to travel to countries in Asia and Hawaii. In addition to ``Cooking Salad,'' which won the 2nd Cooking Recipe Book Award, she has also written ``Asian Rice,'' ``Asian Salad,'' ``Asian Noodles,'' and co-authored ``Korean Drama Fantasy Rice Recipe Book'' (all (Shosha Publishing) and many others.