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Five basic ingredients - (clockwise from top left) plain white rice, fish sauce, soy sauce, chilies and coconut milk - give you a passport to Asian cuisine
Five basic ingredients - (clockwise from top left) plain white rice, fish sauce, soy sauce, chilies and coconut milk - give you a passport to Asian cuisine

Five basic ingredients - (clockwise from top left) plain white rice, fish sauce, soy sauce, chilies and coconut milk - give you a passport to Asian cuisine

Date7/28/1988
Names
(photographer)
Format
Notes
Original Toronto Star caption: Five basic ingredients - (clockwise from top left) plain white rice; fish sauce; soy sauce; chilies and coconut milk - give you a passport to Asian cuisine.
Subject
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0007502F
Food mill, Pureed Vegetable Soup, Many discerning cooks still use the food mill instead of a food processor because they like the texture it give to soups and sauces
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Veggie delight. Penny Cassel of Soy City Foods shows off her Tempeh Reuben sandwich. Tempeh is an Asian food prepared by fermenting soybeans
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Keep it simple: Chef Kyle Mohr of the Elmwood Dining Room offers cuisine fraiche, such as chicken breast stuffed with spinach, dried tomatoes, topped with kiwi-rum sauce
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Spicy shrimp. Doused in a hot sauce, these are in Azorean-style rustic appetizer
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It was unanimous. Although Stouffer's two stuffed green peppers with beef and tomato sauce was the second-to-last dinner tested, the peppers seemed to(...)
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Linda O'Reilly. Waldorf salad allows her to work with seasonal ingredients
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The main ingredients for Roger Verge's Crabmeat And Grapefruit Salad are crab, grapefruit and lettuce
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Old-world treat: Nathan's pickled herring is made with natural ingredients
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Bicycles, sandwiches, a blanket and a shady tree are the ingredients of an old-fashioned city picnic
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Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce
Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce
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Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce.
Sauce specialists: From left, Gilles Caracalla, Joanne Harburn, Peeter Tammearu and Josh Josephson added fuel to the hot debate of who makes the best barbecue sauce.
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Working together: Executive sous chef Snvano Kirisic (far right), who will take over from Didier in April, tastes sauce while Dominic Sousa is busy stirring
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