Open this book for an exploratory look at 17 root vegetables that have come to be entrenched in Asian cuisines. Undoubtedly, some will be more familiar than others, but this book shows you new ways to treat those you thought you keenly knew and how to experiment with those you previously did not know. With some imagination and willingness to shake-up conventions, you could unearth a whole new culinary world. Cooking with Asian Roots is a great guide and launching point for every cook who, while at the market has always avoided the stacks of knobbly, lumpen, soildusted shapes because they look unfamiliar or unimaginative. Here 17 root vegetables including actual roots, rhizomes, tubers and corms, are deconstructed for the benefit of readers, whether clueless, curious or cognizant. This book dispels popular myths and reveals lesser known facts about these externally dull, although often vividly colourful inside, but downright loveable ingredients from underground. Widen your culinary horizons by heading underground!