Ginger East to West : a cook's tour with recipes, techniques and lore

A Cook's tour with Recipes, Techniques and Love. A Book-of the Month Club Cooking and Crafts Alternate Selection. Here, for the first time, is a cookbook devoted to the glories of ginger, with tips on buying, storing, preparation and cooking over 75 marvelously authentic recipes. Includes Sichuan Whole Steamed Fish, Jamaican Roast Port, Real Ginger Beef, Brazilian Seafood Vatapa and a variety of American breads, beverages and candies. It is more than just a Great Cookbook. It explores the role of ginger and its relatives, timeric, galangal and cardamom in each of the featured cuisines along the "ginger route". The intriguing lore of ginger, including its medicinal and spiritual attributes, makes the book fascinating reading and amust for adventureous cooks. Craig Claiborne says: this is one of the finest books on a single subject of food that I have ever read. Ginger has become one of the most important flavors in America today; the recipes are fascinating. By Bruce Cost ; With A Foreword By Barbara Tropp ; Illustrated By Amy Pertschuk. Includes Indexes. Bibliography: P. 175-177.