Asian Herbs and Vegetables Penny Woodward
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The term ‘Asian herbs and vegetables’ describes a wide array of plants that are grown by Asian people and used by them in varying ways in what is loosely known as ‘Asian cuisine’. The demand for Asian ingredients, including herbs and vegetables, has grown in the last ten years for several reasons. Ethnic diversity has increased. There has also been a greater emphasis on healthy foods, and the desire for added variety or something ‘new’ now drives many consumer choices.
The purpose of this book is to introduce people from Western backgrounds to some of these ‘new’ herbs and vegetables and their associated panoply of new flavours, textures, shapes and scents. This book makes it possible to identify and grow these herbs and vegetables and suggests some of the ways they can be used.
The book describes origin, habit, cultivation and uses of 100 Asian herbs and vegetables. Has full-colour photographs for easy identification, general index and Asian names index.
About the Author
Penny Woodward has a BSc in Botany and Zoology. She works as a freelance writer, photographer and editor and has written seven-bestselling gardening books. She regularly posts articles and photographs on her website and contributes to the ABC’s Organic Gardner Magazine, their Essential Guide Series and their website.
Penny appears on Radio in Gardening talkback shows and travels the country talking about edible and useful plants. She is on the board of the Australian Garlic Industry Association and a member of the Horticultural Media Association (HMA), the Australian Society of Authors, and the Media, Entertainment and Arts Alliance. Panny has won 3 HMA Laurel Awards for her books and writing.
Number Of Pages: 146
Published: 1st July 2012
Publisher: Hyland House Publishing and Manna Trading
Country of Publication: AU
Dimensions (cm): 24.0 x 17.0 x 1.0