num_pages: 333
description: Describes the characteristics of herbs, vegetables, fungi, meat, poultry, eggs, fish, dried ingredients, condiments, sauces, spices, oils, flours, and noodles used in Oriental cooking
language: English
title: Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southwest Asia
titlecomplete: Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southwest Asia
genres: Asian Literature, Cookbooks
ratings_count: 1
publisher: William Morrow & Co