On Sun, 18 Mar 2007 04:14:41 GMT, 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

just between you, me, and the great wall, i did go to borders
yesterday and cribbed a little from cost's book. here are some of his
recommendations (with two others interspersed):

mirin: kikkoman hon-mirin

shaoxing wine: pagoda shao xing rice wine
pagoda shao xing tiao chiew
"bottle that looks like johnny walker red"
black vinegar: gold plum chinkiang vinegar
tiensin vinegar
rice vinegar: narcissus swattow

hot bean sauce: lan chi soybean paste w/garlic
lan chi chili paste w/garlic
szechan hot bean sauce (from taiwan)
kim lau (steve wertz, i think)
wei ch'uan (robt. delfs - 'pretty fair')


sesame oil: kadoya
kinlan

thick soy: pearl river brand mushroom soy

oyster sauce: sa cheng oyster flavor sauce
hop sing lung oyster sauce


i was somewhat pleased with myself, because i use kadoya, the bottle
that looks like johnny walker (maybe they all do), and the szechuan
hot bean paste. (of course, this may mean cost doesn't know what he's
talking about.)

i looked at a couple of the recipes, and they seemed sound enough.

so, off to the asian grocery store and see what they got.

your pal,
blake