Nina Simonds, “Asian Wraps”, 2000 was the topic of an earlier blog post.
Nash Patel & Leda Scheintaub, “Dosa Kitchen: Recipes for India’s Favorite Street Food”, 2018 was also the topic of an earlier blog post.
Here I present: Nina Simonds, Asian Wraps’, 2000, PART TWO (II).
SUMMARY.
The image BELOW is from the cookbook of Asian Wraps’. This is seventeen (17) popular wraps’ that are mostly East Asian wraps’.
Wraps’ maybe “edible” or “non-edible”; and, “non-edible” wraps’ such as the “corn husk”, banana leaf “ or “lotus leaf” are cooking utensils.
ABOVE photograph of wraps’ in alphabetical order are listed BELOW. The wraps’ fall into two (2) categories: BREADS, or LEAVES.1. Boston Lettuce
2. Cabbage
3. Dumpling Wrapper
4. Egg Roll Wrapper
5. Flour Tortilla
6. Lavash Bread
7. Leafy Green Lettuce
8. Lotus Leaves
9. Naan Bread
10. Napa Cabbage
11. Nori Seaweed
12. Pita Bread
13. Radicchio
14. Rice Wrapper
15. Romaine Lettuce
16. Spring Roll Wrapper
17. Wonton Skin
Here I presented: Nina Simonds, Asian Wraps’, 2000, PART TWO (II).
COMMENTS.
This cookbook is essentially of East Asian wraps’; and, not South Asian wraps’. South Asian countries of India, Pakistan, Bangladesh, Sri Lanka … etcetera use BREAD WRAPS’ that are homemade.
Home cooked breads as wraps’ are shown BELOW. The dosa’ is the national dish of India; and, dosa’ is the most popular wrap’ of South Asia.
