Nicole Pisani & Kate Adams’, “The Seaweed Cookbook”, 2019 was the topic of an earlier blog post.
Here I present: Wendy Hutton, “A Cook’s Guide to Asian Vegetables”, 2004. The book consists of eleven (11) chapters; and, the chapters are listed BELOW.
CHAPTER NUMBER.
#1. Beans, Peas & Pulses.
#2. Cabbages & Other Leafy Greens.
#3. Fruiting Vegetables.
#4. Gourds & Melons.
#5. Herbs.
#6. Mushrooms & Other Fungi.
#7. The Onion Family.
#8. Preserved Vegetables.
# 9. Seaweed.
#10. Tofu & Other Soy-Products.
#11. Tubers, Stems & Roots.
The “table of contents” of the book is shown BELOW.
TABLE OF CONTENTS.
Discovering a New World of Taste 6
Beans, Peas & Pulses #1 Chapter.
Azuki 12
Black-eyed Beans 12
Black Gram or Urad Dal 13
Broad Beans 13
Channa Dal 14
Chickpeas 14
Green Beans 15
Drumsticks or Horseradish Tree Pods 16
Kidney Beans 17
Long Beans or Snake Beans 17
Mung Beans 18
Mung Bean Sprouts 19
Pea Shoots or Dou Miao 20
Pigeon Peas or Toor Dal 21
Red Lentils 21
Red-streaked Beans or Borlotti Beans 22
Sesbania 22
Snow Peas 24
Soybeans 24
Soybean Sprouts 25
Sugar Peas 25
Twisted Cluster Beans or Petai 27
Winged Beans 27
Cabbages & Other Leafy Greens #2 Chapter.
Amaranth or Chinese Spinach 34
Asian Lettuce 35
Bok Choy 36
Boxthorn 37
Broccoli 38
Cauliflower 39
Ceylon Spinach 40
Chinese or Napa Cabbage 40
Chinese Kale or Kailan 43
Cucumber Shoots 43
Fern Tips 44
Flowering Cabbage or Choy Sum 44
Garland Chrysanthemum 46
Kohlrabi 46
Mizuna 49
Mustard Cabbage 49
Purslane 50
Round Cabbage 51
Sauropus 53
Stem Lettuce 53
Watercress 55
Water Spinach 57
Fruiting Vegetables #3 Chapter.
Asian Chilies 62
Baby Corn 63
Banana Flower 64
Bilimbi or Belimbing 64
Breadfruit 67
Breadnut 67
Chestnuts 68
Jackfruit 69
Mangoes 70
Papayas 71
Peanuts 72
Plantains 73
Gourds & Melons #4 Chapter.
Angled Gourd 80
Bitter Gourd 80
Bottle Gourd 82
Chayote 82
Eggplants 84
Fuzzy Melons 86
Green Cucumbers 86
Loofah 88
Snake Gourd 88
Winter Melons 90
Yellow Cucumber 90
Herbs #5 Chapter.
Asian Basils 98
Asian Pennywort 99
Chinese Celery 100
Coriander Leaves or Cilantro 101
Curry Leaves 102
Kaffir Lime Leaves 102
Kinome 104
Lemongrass 104
Mitsuba 106
Pandanus Leaves 106
Peperomia 108
Polygonum or Laksa Leaf 108
Rice Paddy Herb 110
Salam Leaves 110
Sawtooth Herb 110
Shiso or Perilla 112
Wild Pepper Leaves 112
Mushrooms & Other Fungi #6 Chapter.
Dried Bamboo Fungus 120
Black Moss 121
Dried Black Mushrooms 121
Button Mushrooms 122
Cloud Ear or Wood Ear Fungus 122
Dried Cloud Ear / Wood Ear Fungus 122
Enokitake or Golden Mushrooms 124
Matsutake Mushrooms 124
Nameko Mushrooms 124
Oyster Mushrooms 126
Shiitake Mushrooms 126
Shimeji Mushrooms 128
Straw Mushrooms 128
White Cloud / Dried Silver Fungus 128
The Onion Family #7 Chapter.
Garlic 136
Chinese Chives 136
Leeks 138
Onions 138
Shallots 140
Spring Onions 140
Preserved Vegetables #8 Chapter.
Preserved Chinese Cabbage 148
Pickled Daikon 148
Kim Chee 149
Dried Lily Buds or Day Lilies 149
Pickled Mustard Cabbage 150
Preserved Mustard Cabbage 150
Sichuan Pickled Vegetable 152
Pickled Swatow Mustard Cabbage 152
Seaweeds #9 Chapter.
Hijiki 160
Konbu or Dried Kelp 160
Nori or Dried Laver 162
Wakame 163
Tofu & Other Soy Products #10 Chapter.
Bean Curd or Tofu 168
Deep-fried Bean Curd 168
Grilled Bean Curd 170
Pressed Bean Curd orTau Kwa 171
Silken Bean Curd 172
Bean Curd Skin or Yuba 172
Soy Milk 174
Tau Fa or Tofu Custard 174
Tempeh 175
Tubers, Stems & Roots #11 Chapter.
Arrowhead 180
Arrowroot 180
Bamboo Shoots 182
Banana Stem 182
Burdock 184
Cassava or Tapioca 185
Daikon or White Radish 186
Galangal 186
Ginger 188
Jicama or Bangkuang 188
Kencur or Aromatic Ginger 190
Krachai or Chinese Keys 190
Lotus Roots 192
Palm Hearts 193
Sweet Potatoes 194
Taro 194
Torch Ginger 196
Turmeric 197
Wasabi 197
Water Chestnuts 198
Wild Rice Shoots 199
Yams 199
Here I presented: Wendy Hutton, “A Cook’s Guide to Asian Vegetables”, 2004.
SUMMARY.
The book consists of eleven (11) chapters of the vegetables of the Asia continent. Continental division of Asia into subregions is shown in the map ABOVE.
East Asia of China, Japan, Korea are rice eating regions and vegetables that pair with rice must be used.
North Asia of Siberia and Mongolia are tundra cold regions with limited farmed vegetables.
South Asia of India, Pakistan, Ceylon, and Bangladesh are countries that consists of many strict vegan vegetarians.
West Asia of Turkey, Turkmenistan, Persia, and Arabia are regions of religious tradition in foodstuffs.
Central Asia of Armenia, Georgia and others are influenced by European cuisine in vegetables of cookery.
COMMENT.
This cookbook is over all of the continent of Asia; and, foodstuffs vary widely across this geographical area. That being said, Wendy Hutton, “A Cook’s Guide to Asian Vegetables” is a culinary book listing the most important vegetables for a cook.
