Big Bowl noodles and rice: fresh Asian cooking from the renowned restaurant

Book Cover
Average Rating
Publisher:
HarperCollins,
Pub. Date:
[2000]
Edition:
1st ed.
Language:
English
Description

When the first Big Bowl restaurant opened in 1997, its founding partners had one mission: to make good, authentic Asian food accessible to American diners. Tired of greasy takeout and soggy egg rolls, they created an entirely different kind of Asian menu-one based on healthy techniques, market-fresh ingredients, and vibrant, traditional flavors. From steaming bowls of handmade noodles to fiery curries and fragrant stir-fries, every dish at Big Bowl became a delicious celebration of homestyle Chinese, Vietnamese, and Thai cooking.

Now Bruce Cost, the celebrated cook and a culinary partner behind Big Bowl's spectacular food, reveals how to prepare the house favorites in your own kitchen. Beginning with a basic explanation of Asian ingredients and cooking techniques, Cost's beautifully illustrated guide takes home cooks through the simple steps needed to create an Asian meal, whether it's a one-bowl dinner or a multicourse feast for family and friends. From Thai Chicken Noodle Salad to Blazing Big Rice Noodles with Beef to Shanghai Shrimp, all of Cost's recipes are incredibly flavorful yet easy enough for even the beginning cook to master. The instructions are clear, the ingredients are widely available, and the results are dramatic and delicious.

So if you think Asian food at home means little white boxes, think again. Big Bowl Noodles and Rice will show you how to bring the fresh, authentic flavors of Asia to your table any night of the week.

Hailed by Alice Waters as "one of the greatest cooks I have ever known," Bruce Cost is an award-winning restaurateur and chef, cooking teacher, and former food columnist for the San Francisco Chronicle. He currently serves as the culinary partner in Lettuce Entertain You's immensely popular chain of Big Bowl restaurants. Cost is also the author of Asian Ingredients, a comprehensive guide to Asian foodstuffs now available as a companion to this book.

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Grouping Information

Grouped Work ID5ba67f26-d0f0-2014-7c5c-d88a70531230
Grouping Titlebig bowl noodles and rice fresh asian cooking from the renowned restaurant
Grouping Authorcost bruce
Grouping Categorybook
Last Grouping Update2020-01-04 13:59:07PM
Last Indexed2020-01-21 02:33:55AM

Solr Details

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auth_author2McMillin, Matt, 1970-
authorCost, Bruce, 1945-
author2-roleBig Bowl (Firm)
McMillin, Matt,1970-
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record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b11926351BookBooks1st ed.EnglishHarperCollins, [2000]xiii, 176 pages, 16 unnumbered pages of plates : color illustrations ; 24 cm
recordtypegrouped_work
scoping_details_evld
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b11926351.i13146397On ShelfOn Shelffalsetruetruefalsefalsetrue2, 101, 102, 104
subject_facetCooking (Pasta)
Cooking (Rice)
Cooking, Asian
title_displayBig Bowl noodles and rice : fresh Asian cooking from the renowned restaurant
title_fullBig Bowl noodles and rice : fresh Asian cooking from the renowned restaurant / Bruce Cost, with Matt McMillin ; photographs by Zeva Oelbaum
title_shortBig Bowl noodles and rice
title_subfresh Asian cooking from the renowned restaurant
topic_facetCooking (Pasta)
Cooking (Rice)
Cooking, Asian