Steve Wertz wrote:
On Sat, 17 Mar 2007 22:03:25 -0500, ian wrote:

I saw a copy of this book at a book sale yesterday, and was very
interested in it, but the copy was just too dirty to buy. Is it a good
book - should I be keeping a look out for it?

I haven't seen this book, but Bruce Cost has several books on
Asian ingredients that are highly recommended.

http://www.amazon.com/Asian-Ingredie.../dp/006093204X

While Charmaine Solomon is a good reference, she doesn't
recommend actual brands.

-sw

I actually have quite a good book on Asian ingredients: Jacki Passmore's
The Encyclopedia of Asian food and Cooking. The only reviewer of it on
Amazon wanted to change his review from 3 to 4 stars. I have found it
useful, though I have been keeping my eye out for a deal on Costs' book
too, for whatever extra value it might add.

Ian