Americans are flocking to Chinese, Japanese, Vietnamese and Thai restaurants in record numbers, and more of them are preparing Asian dishes at home. With the right cookbook, even the novice chef can prepare great-tasting Asian meals.
A wide array of original recipes for appetizers, vegetables, salads, rice and noodle dishes and entrees complemented by natural sauces are featured in the new cookbook “200 Years with San-J.” The 112-page book contains a working glossary and product index, providing American cooks with valuable information about the preparation and history of many traditional Asian foods. It also boasts an array of beautiful color photographs of the exquisitely prepared recipes, providing a visual guide for the at-home chef.
“Since Asian-influenced foods continue to grow in popularity, “200 Years with San-J” showcases both time-honored Japanese dishes as well as traditional American favorites, with a special flair when accompanied by a San-J ingredient,” said Director of Marketing Kathy Mattisz. “With our cookbook, you can add delicious Asian dishes to your list of all-time favorites, while expanding your culinary repertoire.”
San-J International, makers of traditional Tamari soy sauce as well as Tamari-based sauces, soups, salad dressings and crackers, published “200 Years with San-J” to commemorate their bicentennial this year. San-J began brewing its award-winning Tamari soy sauce in 1804, the same year President Thomas Jefferson sent Lewis and Clark to explore the American West. San-J products are still made using centuries-old methods, and people the world over have responded to the company’s long-standing commitment to great taste and premium quality.
