Asian Cooking Made Simple
A Culinary Journey along the Silk Road and Beyond

by Habeeb Salloum

published by Habeeb Salloum

  • A love of Asian foods and a desire to provide simple ways to cook them drove prolific food writer Habeeb Salloum to write Asian Cooking Made Simple: A Culinary Journey along the Silk Road and Beyond. This latest release from Sweetgrass Books details how to cook up the tastiest Vietnamese pho (noodle soup), how to add a little Szechuan spice to dinnertime, and how to create mouthwatering Indian curries and Middle Eastern kebabs. The book itself, complete with color photographs of the dishes, is a journey across half the world, starting in China and working westward to the Mediterranean.



176 pages, 81⁄2 x 11

hardcover
ISBN 10: 1-59152-134-3
ISBN 13: 978-1-59152-134-1
$25.00

RELEASE DATE
October 2014

 

 

 

 


Asian Cooking Made Simple
A Culinary Journey along the Silk Road and Beyond

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Habeeb Salloum align= Habeeb Salloum grew up in Saskatchewan, joined the RCAF during the Second World War, and then worked for the Canadian Department of National Revenue for 36 years. For the last 30 years he has been a full-time freelance writer and author specializing in food, history, and travel. Besides 9 books and 20 chapters in other books, Salloum has written hundreds of articles about culture, food, travel, history, and homesteading in western Canada. His work has been published in the Toronto Star, the Globe and Mail, the Western Producer, Contemporary Review, Forever Young, Vegetarian Journal, Saveur and other Canadian, American and international newspapers and magazines. Salloum was awarded in 2014 the Provincial Government of Saskatchewan’s 2013 Saskatchewan Tourism Travel Media Award of Excellence.


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