Product Description
With over 800 recipes from 16 countries, Charmaine Solomon’s The Complete Asian Cookbook is the perfect introduction to the food of Asia. Charmaine Solomon has tried and tested every recipe, ensuring that they are simple to prepare and that every ingredient and every preparation step are explained in easy-to-follow terms.
This classic cookbook, in print for 30 years, ventures into culinary areas that are often overlooked: the sour-hot dishes of Thailand, the Nonya cooking of Singapore and Malaysia, the soul-warming hotpots of Korea; as well as excitingly different dishes from the lands of Burma, Laos and Cambodia.
... Read more

Customer Reviews (45)

My favorite cookbook - A must have if you like Asian food!
I originally bought this cookbook when I moved out to California 20+ years ago.Since then, I have moved to Chicago, Kansas and now Missouri.This cookbook has gone with me and has shown severe wear and tear.I found it necessary to buy another copy and plan to take much better care of this one.Thankfully I was able to locate another copy of this invaluable cookbook.

I call this My Kitchen Bible
I first used this book as a novice cook in my twenties. I lived on a remote island and was looking for ways to cook the plentiful fish and seafood. I really enjoyed the fact that I could cook so many things just by following the directions. I only had one thing that didn't work very well - won tons in my soup didn't stick together but the taste was still good. I became so confident a cook that I would invite others for dinner and try something new and it always turned out well. Now that's what I call well written cook book!
And I learned so much about Asian countries and their foods.In fact, I was so intrigued by the map at the front of the book that I selected Indonesia as the location for my graduate field work.

Now 25 years later, I am a nutrition specialist who's lived and worked in numerous Asian countries. I became well known among Indian friends for my Biriani (recipe from this book), and for parathas. In graduate school I ended up best friends with a Burmese woman who was impressed that not only did I know a bit about her country, but even knew some of her foods (all learned from this book.) The same for Sri Lankan friends of mine who along with Indonesian, Thai and Cambodian friends have all been impressed with what's been included. Last year in Indonesia, friends and I spent a lovely evening in Aceh perusing the book and salivating over the recipes. My Indonesian friends were impressed by the authenticity of the recipes.
There are numerous times when I've had something I really liked at a restaurant, came home and looked it up and sure enough found the recipe.
The glossary in the back with names of spices and ingredients in different languages is priceless. It has helped me navigate markets in many countries to get what I need, and has been a tool for me to help visitors to the US, Australia and other countries to find the spices that they need.
This cookbook is a superb introduction to Asian food and an inspiration to go beyond and add more cookbooks to give more detail on the country foods of interest. I would recommend this as a great gift for someone who enjoys cooking and trying new things, and is developing an interest in the wonderful cuisines of South and Southeast Asia.

Disgusting! Disgustingly Good That Is!
I owned this book in hardcover until my naughty puppy took the title seriously and chewed it to bits :( I had no hesitations buying another one. Charmaine has gathered together interesting- or should I say, mouthwatering dishes as well as tantalising pictures to motivate you to cook said interesting dishes. Her warm voice shines through each section making every page a pleasure to read. She tells interesting anecdotes about each region, so I suppose this book is one part travelogue. She isn't stingy with the recipes either; most pages have 2-3 recipes on them- pretty good value for a book that is over 500 pages. Desserts, curries, dumplings, seafood, soups, pastes, pickles and dips in every colour, flavour and style you could imagine- are you hungry yet? Good, go buy a copy and enjoy traveling a continent from the comfort of your kitchen. The people in your life will love you just that little bit more if you do!

Hold on to your hat!
Hold on, it's going to be a bumpy ride.Chocked full, and I mean full of recipes . . . and ingredients.Read up, stock up, and be prepared to induldge.As most Asian recipes are, if you don't do them on a regular basis, they are labor intensive, but worth the work and prep.This book covers most of the bases - but again, be prepared.If you are a novice, better start slow.Chris.

Simply Terrific
I rented this book from my local library and then just had to buy it.
You will love this complete and fantastic book.
Asian food is really easy to cook with this... a must buy!! ... Read more

Product Description
Asian grandmothers -- whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent -- are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Patricia Tanumihardja has assembled 130 tantalizing dishes from authentic Indonesian fried rice (nasi goreng) to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables. ... Read more

Customer Reviews (14)

Great!
This is a great book! I bought it for my fiance after hearing about it on NPR. While I don't cook myself, everything he has made me from it has been delicious. And according to him, the ingredients are not that hard to find (a problem he sometimes has with Asian cookbooks).

Liked the book
The book is great.The only thing that I wish it had was a Table of Contents with the list of all the dishes in alpha order or by type (main dish, dessert, etc.)

The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens
I have wanted to try cooking Asian food since I served in that part of the world with the military. Asian cookng intimitated me until I tried this wonderful book. I figured Mother's recipes would be more forgiving. I was right, the recipes are easy to follow and the pictures of pantry additions are very helpful. The food was tasty.
Thank You for this book

Great variety of recipes (and ingredients adapt well to the US supermarket), but hard to look up/find recipes eg by ingredients
I LOVE THIS BOOK! It's especially useful because the ingredients are adapted to what is available (read:easier to find) in the U.S. market, yet they still maintain (somehow) that feel and taste of authentic Asian cuisine. Also, there are foods from many different regions of Asia, which makes for many interesting dishes and varied tastes. They even had a dish from Myanmar (not a very well-known country, but my mom was born there and reminisced about her childhood years enjoying that dish.) There are also pages with photos that help you identify what some of the ingredients look like. The pages that have "wisdom from the grandmothers/grandfathers" are interesting, but I personally didn't care too much for the history/personal accounts. Others might be, though, and they are insightful passages.

The detriment to having a physical book (as opposed to something that is online) is that it's a tad difficult to look up recipes, for example by main ingredient or even region. The book is categorized by meal type (like "appetizer" and "main dish".) There is an index, but sometimes I couldn't remember the name of the dish.

Wonderful Asian Cooking
I purchased this book for my granddaughter who is exploring world cooking recipes. She called me and said she was thrilled with the book and would be trying it out frequently.
Grandma ... Read more

Product Description
Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subject--from Grill to Asian to Seafood--each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. ... Read more

Customer Reviews (9)

Simply the Best!
This is a fantastic book.The recipes are clear, concise, and accurate.The ingredients are easy to obtain.The results will make you seem like a winner on Top Chef!I cooked my way half way through the book in the first two weeks I had it.I cannot praise it enough.

Great Asian cook book
Love this book,gave some great suggestions for Chinese cooking.With ingredients to use etc... I have tried many of the recipes, and they are great... It was a great beginer book for me, since I consider myself a great American cook, but have never ventured much into Asian cooking... learning about the spices and sauces, and veges to use has been helpful.Took the book w/ me to Whole Foods and purchased many of the spices and sauces there.. having fun w/ it...

Asian (Food Made Fast)
After looking for cookbooks on Asian food I found this one.
Very interesting and easy to read and cook with.
Will give you hours of good cooking if your looking for Chinese food.
Happy cooking.
Chinese cook.

Amazing!!
This book has some of my favorite asian recipes and they are all so easy and very delicious! I highly recommend this book to anyone who likes asian food!

Very good and easy
I purchased this book as a gift for my wife.I said I would cook recipes that she chooses.The two recipes I have cooked are fairly easy to make and have been a hit.Depending on your pantry, you may have to buy some Asian style spices and sauces, but after the purchase the same items are used in most recipes in different combinations. ... Read more

Product Description
The Complete Asian Cooking Companion reflects the great diversity that is Asian cuisine, from authentic recipes steeped in history to contemporary classics and ultramodern fusion of east and west styles. Apart from being full of wondrous flavors and textures, the recipes presented here are healthy, using fresh ingredients. They are also easy to prepare, true to the Asian food philosophy. ... Read more

Customer Reviews (3)

The "Perfect" Asian Companion cookbook!
I bought this book for myself and the ordered 3 more to give as gifts to friends who have really loved creating great meals using the recipes from all areas of Asia!It's awesome - today I ordered one more to give to a friend for her birthday ... she loved looking through my copy so now she'll have her own to enjoy.

Thanks!
MK - Vancouver, BC Canada

A Great Must Have In The Kitchen
Totally Fun Book With Gorgeous Photos

I love that it's easily broken down into sections:
appetizers, soups, chicken, beef/pork, salads, desserts, refreshments...

and instead of deciding on just getting one ASIAN cookbook, you're getting a few all in one as, there are so many delish recipes from ALL parts of asian including indonesian, korea, vietnam, chinese, japanese....
and it's nice to see some classic favorites, like spring rolls from Vietnam, pad thai (thailand)... chow mein, curry, kimchi....and even some sushi!!!

im a fan of books that accompany their recipes with color photos and this is definetly one of them.

and love the little red ribbon bookmark incorporated inside the book.

this is going to get alot of mileage from me personally.

Complete Asian Cooking Companion - Book
This book was perfect.Shipping took a few days longer than expected.But I wasn't in a hurry so it wasn't a big deal. ... Read more

Product Description
Pot stickers, gyoza, spring rolls, samosas--whether wrapped or rolled, steamed or fried, Asian dumplings are surprisingly easy to prepare, as Andrea Nguyen demonstrates in ASIAN DUMPLINGS. Her crystal-clear recipes for more than 75 of Asia's most popular savory and sweet parcels, pockets, packages, and pastries range from Spicy Potato Samosas to Shanghai Wonton Soup. Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; legumes and tubers; sweet dumplings), ASIAN DUMPLINGS also contains everything anyone needs to know about equipment and ingredients; techniques for shaping, filling, and cooking; plating and serving; and ordering in restaurants. ... Read more

Customer Reviews (28)

Amazing cookbook - a gem in my library
This book is absolutely amazing. I know when a recipe runs for more than one page - it's gotta be good. And every recipe in this cookbook is long, detailed and clear.
The book starts with the simplest recipes and goes on to more complicated ones.
The first time I tried cooking Japanese gyoza, I made about 90 of them and me and my family (3 people) consumed 70 in one sitting - they were sooo delicious.
Buy this book if you're into Asian cooking - it's a must-have.

A great little book
I love dumplings of all sorts, both eating and making them. I own many, many books of various ethnic cuisines, the majority of which have recipes for dumplings of one sort or another, as well as quite a few dim sum books with a heavy emphasis on the various Chinese dumpling types. This one, though, is one of the favorites in my collection. The book, some 230 odd pages, covers dumplings from all across Asia and the pacific but, rather than organize the book according to nation, it is divided into chapters discussing dumpling types, which I thought quite a good idea. There is a section covering stuffed buns, thin skinned dumplings and rich pastries, to name a few, and, at the end, there is a great section entitled 'Sauces, Seasonings, Stocks and Other Basics.' One thing I specifically liked about the book is that the descriptions of how to fold various dumpling types are much better than in other books. The diagrams showing folding techniques are not great, and some step-by-step photographs would have been nice, as one critic has noted, but the book does refer you to the author's website which not only has some illustrative videos but is a great companion resource in may ways. I would have liked this book a bit better if there were photographs for each recipe but I like the rest of it enough to still give it five stars.

Great dumpling book!
I loved the illustrations, the recipes were easy to follow, and everything I cooked turned out great. There were a couple that were impractical to do for a large group, like the chicken and vegetable rice rolls. However, I was able to adapt the filling to turn the recipe into a stir fry.

I love this book!
I saw this book in Powell's the other day and was taken by the concept that could learn to make two of my favorite foods -- potstickers and samosas -- with one cookbook. The recipes are easy to follow, so if you have patience and the desire to learn, you will be rewarded. I can't wait to explore the author's website and experiment with new fillings.

Lots of gluten-free options
If you do not eat wheat gluten, you will find plenty of dumpling options in this book in the rice roll, root vegetable, and dessert sections. I like to find recipes that are wheat-free from the get-go, without major modifications, and this cookbook has lots of them (with some minor modifications, such as using wheat-free soy sauce). Dim Sum restaurants are difficult for me, this cookbook makes some of these treats accessible. ... Read more

Product Description

A beautiful full-color collection of easy and delicious Asian noodle recipes from Helen Chen

Asian noodles are quick, easy to prepare, and versatile-and they're more popular than ever. A renowned expert on Chinese cuisine and Asian cooking, Helen Chen offers a wealth of fast and delicious recipes from all the major Asian cuisines. You'll learn to make your own stir-fried, pan-fried, and soup noodles, as well as noodle salads.

Chen includes recipes for all your favorite traditional noodle dishes, including pad Thai, yaki-soba, wontons, sesame noodles, udon, ph?, and more. And many of these recipes take no more than twenty or thirty minutes to prepare.

• Full of quick-and-easy recipes for home cooks who are short on time
• Small, full-color package is a perfect affordable gift for anyone interested in Asian cooking
• Author Helen Chen is the founder of Helen's Asian Kitchen and one of America's best known experts on Asian cuisine

Packed with fun, affordable, and delicious recipes that you can make in a flash, Helen Chen's Easy Asian Noodles is the perfect cookbook for anyone who loves noodles. ... Read more

Customer Reviews (3)

An appealing pick for those new to Asian cuisine or with little access to exotic ingredients
EASY ASIAN NOODLES offers OVER 60 recipes for noodle dishes easy for any cook - even newcomers to Asian cuisine. Many take less than half an hour from concept to table, and dishes from every corner of the continent make for a fine presentation. Add color photos and step-by-step sidebars of information and the result is an appealing pick for those new to Asian cuisine or with little access to exotic ingredients.

Easy Asian Noodles
There are so many recipes in here that it is impossible to pick a favorite. I am working on that but each recipe that I try, I change my favorite. This is an excellent introduction to Asian noodle making and easy to understand. Everyone should try this one.

Delivers!
I have only made three of the dishes from this book so far, but each one I've cooked would have easily been worth its price. I whipped up a batch of "Vietnamese Quick Chicken Pho" and enjoyed this light and perky version of a classic Vietnam favorite. No, it was not the interstellar barritone beef broth version you might get from a place which specializes in simmering it for many hours, but it went together fast and had a bright balanced flavor with some deep notes which belied its speedy construction. I next woked up a batch of "Ants Climbing A Tree"-the bean thread staple from China with bits of pork which evoke its unusual name. I don't care what it's called; I call it tasty. Finally, I built the "Cold Sesame Noodles, Sichuan Style" which produced a deep nutty flavor rolling over my taste buds hinting ginger, scallion, garlic, pepper heat, and creaminess from the tahini-fascinating. As a home cook, I see many recipes to be arelationship where time and effort produce better taste. I am amazed at the profoundly delicious tastes of these dishes for such little time and effort. I've only actually tried three so far, but if this keeps up, I'm in trouble-the good kind! ... Read more

Product Description
Thai, Japanses, and Balinese influenced recipes from a Telluride hotspot
... Read more

Customer Reviews (2)

Beautiful
I bought this on a whim.I feel bad when I only order one book, but I had trouble thinking of another book to buy.A quick search through my recommendations turned this up and I don't regret it.

Much of the photography is nothing less than stunning.I normally count photography as a mark against a cookbook (too many use it to cover up bad recipes and a lack of content), but not here.It would take a lot of very flowery words to describe how beautiful the green stir-fry could be, but the picture sums it up into a single page of greenness.

I'm pleased that there are some meat dishes in here and that it isn't all vegetarian.I'm not normally a seafood fan, but the simplicity of flavors and (again) the beautiful photography make these things look good.

When I saw the egg-roll recipe I was especially impressed.It detailed how to efficiently lay out a series of wrappers and how to work with them to roll a large number of egg rolls in a single sitting.

Many of the ingredient are hard to come by for me, but I live in a rather rural area without access to things that most people take for granted.But, for the most part, nothing I saw struck me as unusual.If you live in any kind of populated area then you should have no trouble shopping for the things you will need to cook.

The resulting dishes are mouth-watering, outstanding creations
Honga's Lotus Petal has been a Telluride favored establishment notable to both locals and skiers for its eclectic Asian-influenced cuisine, and here a varied set of innovations offers up recipes for soups, salads, main dishes, and even sushi and drinks. Fine color photos and easy step-by-step instructions accompany a guide that reflects the cook author's visits to chefs across Asia and even into Hawaii. The resulting dishes are mouth-watering, outstanding creations holding many unique twists and turns to attract cooks and libraries - even those who already have extensive Asian cookbooks.

Diane C. Donovan
California Bookwatch ... Read more

Customer Reviews (1)

many good thai recipes; nice photos, good index and has historical and geographic info and more
I love Thai. So many people think they can't eat Thai food as it is too spicy. That is not true.There are many less spicy dishes and you can always tone down the heat, spices, chiles etc. Plus a lot are sweet and spicy.You have not tried Asian food until you get away from the same old Chinese recipes you always cook or the restaurants you frequent. If you are looking for a Thai book this one is not bad to try. The recipes are not difficult and you can get most of the ingredients from Asian stores but sometimes in your local food stores. The photos (preparation, food ,results, techniques) are spectacular. There is a nice forward section with photos of the history , thai cuisine in general and differences from the regions. Traditional meals, holiday meals and information are also covered so you also getting a geographic and history as well as a food tour. What I like is there a little paragraph whichtell about the background forthe recipe. I have not tried many recipes from this book yet butthe steamed fish (with Lemongrass and chilies) was pretty good (9.6/10). Thereare quite a few totry like appetizers, vegetable,fish , beef , , soups , side dishes and food shopping. There are a lot of Thai books but this one gives you a tour on the side andmore. Take a look and see what you think and try Thai! ... Read more

Product Description
ASIAN COOKING JUST GOT A WHOLE LOT WILDER!

Take the most tasty, exotic ingredients from East and West, mix in a batch of finger foods and appetizers, and watch as the flavors explode. Drawn from the kitchens of Vancouver's popular Raku restaurant, Asian Tapas and Wild Sushi dishes up some of the most innovative and delicious tidbits around. Dip in and find a cuisine that will intrigue, excite, and satisfy your taste buds.Amazon.com Review
Trevor Hooper of Raku Restaurant in Vancouver, B.C., shows howto add Japanese izakaya to the Spanish tapas, Mediterraneanmezze, and Chinese dim sum already in your repertoire of smalldishes from around the world. In Japan, izakaya are served atpub-type drinking halls. Hooper creates his own wildly eclecticversions, using a fusion of European and Asian techniques andingredients, along with spot prawns, salmon jerky, and other uniquelylocal items from the Pacific Northwest.

Recipes are grouped by thefour seasons and presented in sections titled "Looking East" and"Looking West." Orange-Spice Lamb Shanks, Asparagus with MustardButter, and herbed new potatoes steamed in butter and garlic found inthe "Looking West" sections require ingredients stocked at most localsupermarkets, but Asian ingredients are needed for many of theEastern-style dishes, from fresh Chinese vegetables to tamarind paste,mirin (Japanese sweet cooking wine), and other staples. The sushisection focuses on maki, rolled sushi. Many use cookedingredients in the filling, as in the Chicken Satay Sushi Roll.

Reach for this book when you want to give your taste buds a treat andapply your kitchen skills in new ways. --Dana Jacobi ... Read more

Customer Reviews (3)

Truly is a Nibbler's Delight
On the cover of this wonderful cookbook of recipes from Trevor Hooper's Raku Restaurant are the words "A Nibbler's Delight of Fusion Cooking". I'm an old fashioned cook so I don't know about fusion in cooking, I always thought that had something to do with Neutron bombs or unlimited energy for free, but I do know good cooking. And let me tell you, you will not be disappointed in anything this book has to offer.

I've done the Yucatan Salmon with Tomatillo Sauce on page 69 and I have to tell you, this is a dish that had my mama drooling, and she is the queen of Mexican cooking. Oh yeah, it's hard for her to admit that lil old Katie can match her when it comes to serving up a mouth watering dish, but I did it last night and you can impress your mama or mama-in-law or the best man in your life if you get this book and serve up some of the Nibbler's Delights found inside.

Great recipes - shame there's no pictures
Luckily as a one time professional cook my imagination can fill in the blanks. For others this could be a reason not to purchase this book. It has lots of exciting & different ideas. It would be great to see what the author & chef came up with from a presentation perspective to compliment these recipes. It's a wonderful book and I hope the lack of visuals won't deter the more adventurous out there..

Try it and you'll love it
I am very fond of appetizers or small portion of food before the meal. While I was in Spain, I had the opportunity to sample some tapas, that's why I wonder about this book on asian tapas. So I bought the book andsample some of the recipes. My comment on the recipes is excelent, nowonder some of their (Raku restaurant) customer keep coming even from theother part of the world. BTW, this book is the recipes of the Rakurestaurant in Vancouver. And even if the book mention Asian, some of therecipes originated in non asian countries like Berebere from Ethiopia orconfit of duck from France. ... Read more

Product Description

Customer Reviews (26)

well done
The first thing I noticed about this book is how colorful it is. Then you begin looking at all the different types of recipies. From the "sweet and sour" to the more unknown. The recipes are easy to understand with ingredients that are obtainable from most grocery stores. Each recipe has a large photograph beside it which gives a great visual on how your dish should look. I am well pleased.

High Quality Recipes and yet Simple to Cook!
I bought this cookbook in June to add to my Asian Cookbook references and I am impressed with all the recipes. I am an Asian Food caterer and considering using few of Jaden's recipes with some modifications of course to fit my style.Her recipes are of high quality that I am looking for.If you like Asian food this cookbook is must have.You may also want to visit Jaden's website - [...] and her new co-founded website - [...]

Great Job Jaden and more success!

Ray of Wokwithray.com

steamy kitchen
I tried one of the recipes but did not like at all. Did not feel asian to me with all the butter. However, I do like the book and enjoy reading it for tips and hints. I will try another recipe soon and hopefully it will turn out better.

Exactly what I needed!
Although I fancy myself a cook, I have never had any experience with Asian (and yes, I mean the entire subcontinent!) cooking.This book has done wonders for me!! I particularly like the helpful sections where Jaden describes woks, steamers, and ingredient substitutions (since generally I would NOT know the difference between cast-iron, Chinese iron, and non-stick woks, and if I had to come up for my own substitution for mirin, it would probably be laughable!).

The wealth of knowledge Jaden shares is enormous, but she manages to write it in a way as if it is two friends talking, rather than professor lecturing to student.I recommend this to anyone who wants to start exploring a new world of cooking, but who doesn't necessarily want to spend $300 with start-up ingredients.I can't wait to give it as a gift to my friends and family!!

A Wonderful Addition to my Cookbook Collection
I received this book last Thursday and have already cooked 3 recipes: the Vietnamese Spring rolls, the fish cakes, and the fried rice.All 3 were easy, fast and delicious.I like the chatty format of the book and I also appreciates the descriptions of the Asian ingrediants.I used the descriptions when shopping at my local Asian market and for once I knew what a lot of the items were.This is one book I'll continue cooking my way through.Also, the pictures are wonderful. ... Read more

Product Description
The different cuisines of Asia are as varied and exciting as the vast continent itself. Four hundred recipes from China, Malaysia, Indonesia, the Philippines, Vietnam, Japan and the Indian subcontinent have been collected together in this magnificent book. ... Read more

Customer Reviews (1)

What a wonderful resource!
I love everything about this book except its font size. Its tiny print is a handicap in the kitchen. However, its breadth of Asian cooking is near encyclopedic, and it's loaded with step-by-step photos and tips and traps for each dish. You'll get several cultures' take on chicken, beef, and dessert dishes, some with similar names. The binding is nice because it stays open. But unless you have eyes like an eagle, bring a magnifying glass. The recipes are worth the trouble. ... Read more

Product Description

Customer Reviews (3)

Great Book
The seller did an excellent job in sending this book. It came in time, nicely wrapped and in excellent condition. Thank you. I ordered one more copy.

Nicely photographed dishes
This book has many beautiful photographs of dishes. The first part begins with descriptions of aromatic Asian herbs. The book also includes aromatic Asian spices and seasonings, such as mirin and hoisin.

The index is inadequate. I have a hard time finding some of the recipes I know are in the book. The index does not list individual ingredients. You have to know to look for mango recipes, for example, under the Drinks and under the Salads headings.

Every recipe I have tried has been good. The measurements and instructions are very clear.

HEAVENLY FRAGRANCE
Wonderful book though written more for the professional who has access to some of the exotic ingredients listed in the recipes ... Read more

Product Description
This book truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional--reflecting the fascinating blend of peoples and
cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients.
This modern, fresh approach to Asian cooking is in demand around the world today--honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion-from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home.
Competiton:
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, 1-5796-5114-3, Artisan, September 2000, Hardcover, 346 pp., $45.00
Savoring Southeast Asia by Joyce Jue, 0-7370-2043-1, Time Life, November 2000, Hardcover, 256 pp.,$39.95
Vatch’s Southeast Asian Cookbook, 0-3121-8274-0, St. Martins Press (Trade), 1st US edition December 1997, Hardcover, 192 pages$26.95 ... Read more

Customer Reviews (3)

Not what I expected
As a chef I'm always looking for new recipes, ingredients or ideas. I bought this book because I wanted to get more into asian-fusion cuisine, but the truth is that it didn't help much. There are better books than this one, that's for sure. If you're looking for asian-fusion great recipes I would recommend "Asian Tapas".

Very usefull for the professional
The book has quite a few recipes and pictures that I haven't seen anywhere else and make my customers quite happy. Easy to follow.

Love this book, love it!
I am a caterer and am always perousing new books for creative ideas, this book is excellent.Warning - do not read on an empty stomach... the growling will ensue! ... Read more

Product Description
The first book to reveal the undiscovered jewels of Southeast Asian cuisine.Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. ... Read more

Customer Reviews (21)

OUTSTANDING cookbook
The writing and descriptions in this book are crystal clear. Very elegant and educational, it really describes how to cook the food perfectly - rather than just a quick list of ingredients and basic instruction. The recipes are well-selected and quite delicious. This is what a cookbook should be - if only it had more nice pictures it would be world-class. A solid buy!

A Real Treasure
I bought Cradle of Flavor based on the credentials of the author and on the glowing reviews that this book was a definitive work on Indonesian / Malaysian cooking in English. Granted it is not loaded with photos, which I always enjoy, but the recipes are terrific and what you need to learn about this cooking is in this book. I am very happy I bought it.

Authentic recipes from Indonesia
I was originally quite skeptical about this book. I mean this is an American guy who's writing recipes from Indonesia, what could he possibly know? After borrowing the book from a local library, reading it, trying a couple of recipes, and then deciding to buy it from Amazon, Well.. I guess A LOT!

I was born and raised in West Sumatera, Padang to be exact (this city is mentioned a lot in the book). I got shipped out of Indonesia to the U.S. in my early teenage years. I wasn't interested in food or want to learn to cook then. I took it for granted that I wouldn't miss anything and get used to the American food.It was not until I arrived in the U.S., got homesick, and craved for sambal and rice on a regular basis, that I realized how hard it was to create or get a taste of home. Most Indonesian restaurants here were either Javanese (which is different from spicy West Sumatra's food) or "Americanized". When my mom died, all hopes of learning to cook food I grew up with was gone. Whenever I felt homesick, I'd cook Indonesian food based on recipes found on the web, blogs, and little bits of knowledge that I picked up on my annual visit home. But nothing seemed to taste the way I remembered. That was until I tried recipes from this book. Everything smells and tastes almost exactly as they are supposed to be. The book goes into a lot of details explaining how to handle the ingredients and the step-by-step cooking process, which definitely makes the difference in my cooking. I use this book all the time now, and follow the instructions to the T. The only thing I don't do is adding sugar when cooking main courses. I see a couple of reviews complaining that there aren't many pictures in the book. While that's true, it's not exactly a deal breaker. To get an idea of what the dishes look like, google for images, that should help.

Plenty for almost everyone
James Oseland captures the essence of Malaysian and Indonesian food very well in this book. Each chapter starts with an nicely written account of an experience in this world of rich culture and cuisine and moves on into recipes. There are few pictures and the paper stock is not laminated. For most, I'd imagine this is more than enough info and involved preparation. I'm left wanting a little more.
Oseland mentions one of his teachers buying Daun Kunyit (Turmeric Leaves) from the market, but does not include them in any of the recipes. I grow turmeric, and have plenty of daun kunyit. It is a common spice in rendang. If you are really into reproducing a recipe as accurately as possible, you need to suppliment this book, most easily with the internet. Another such omission is of recipes calling for either the zest or juice of the kaffir lime. Another omission is Torch Ginger Buds. Oseland suggests you do not make your own coconut milk in the US, suggesting the homogenized canned stuff from Thailand. I make coconut milk from coconuts in the US, and no, it isn't as rich as the canned stuff, but the complexity and freshness of homemade adds an extra depth and dimension to food, IMO. I just make more of it to compensate for each coconut having less cream than in Asia. I agree to disagree with Oseland on this point, and while he favors a food processor over a mortar, I really enjoy pounding my spice pastes by hand. Finally, in Desserts, Oseland deems one category of Kuih or Kueh as demanding a lot of artistry and purposefully leaves them out of the book except for 1 recipe, Onde-Onde. Quite a few people have blogs with recipes and instructions on these too hard to make Kuih, and they aren't that hard to make. I found it like someone not including a baguette recipe becuase the average home baker would never rival the great boulangeries of Paris.

Bottom line, I am very very happy with this book, but it is not the encylopedia of uncompromised "spice islands/indonesian/malay/singapore" recipes. Oseland definitely knows what he is talking about, and the area this book covers is his second home. He has made a perfect book for the people (and a very good book for the obsessed hobbyist).

great intro to Indonesian cooking
I've cooked many recipes from this cookbook, and it's been great. The food is delicious, and the instructions are clear. The recipes have been adjusted to take into account the availability of ingredients for American kitchens, but except for that, the recipes seem true to the authentic flavors.

Sometimes the cooking instructions have been oversimplified and dumbed-down too much (as in frying potatoes one piece at a time, for example), and that's my only criticism of the book. But for a beginning cook, or a cook intimidated by or unfamiliar with Asian cuisines, the detailed play-by-play instructions may be a plus.

I bought my book from Amazon after browsing the Cradle of Flavor online message board (Egullet forums).A group of people have cooked every recipe in the book and posted numerous photos and comments.

Overall I recommend this book as an excellent introduction to Indonesian cooking. ... Read more

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Customer Reviews (7)

Tasty Recipes
This is a BBQ/Grilling cookbook, but you could easily adapt the recipes for home oven use.
My kids are picky eaters, but I was able to get them to try "asian" variations on the dishes they know & love.
The different sauces and dressings are awesome.

A must for all barbecue fans:
The author shows an excellent talent to introduce even the novice to asian barbecue cuisine. On the first 15 pages he just gives you basics for anyone who wants to get into BBQ and even some hints for the expierienced cook. This part is followed by a clear and detailed overview which gives you an introduction to the ingedients and principles of marinades, pastes and glazes, not to forget the rubs and stuffings. It covers the best from the phillipines to mongolia and from Lebanon to Japan, for any taste there is a bite. From then on you are ready to face the principle dishes combined to different starters, salads and even sweets. What makes this book something special is the authenticity to the real asian cuisine which differs so much to the so called fusion cuisine. On the other hand it is the excellent base to get creative.

Ideal gift for all gastronomes.
Skaria's Asian Barbecue Book is a must for all cuisine passionate and the ideal cookbook for those cooks who love good food. The contents (balance of different meats, pultry, etc..), and the presentation are exceptional. This absolutely complete book speaks not only about Asian barbecue, but of all the Asian cuisine.
With roots in India, Thailand, Switzerland, Alex Skaria offers a subtler and fresher approach to Barbesue and Asian cuisine
The subtitle is an invitation to a delicious voyage, from Teriyaki to Tandori. By writing an introduction before each recipe, Alex Skaria links between all countries and gives you ideas to serve the recipe.
No doubt, the Asian book is an ideal gift for all gastronomes.

An ideal culinary reference
It's barbecue season once again and for those who would like to be numbered among the culinary adventurous is offered "The Asian Barbecue Book", an impressive collection of specialty recipes showcasing 125 gourmet quality barbecue dishes with a distinctively Asian flavor. Of special note are the introductory sections providing novice chefs with barbecuing fundamentals, recipes for Asian rubs, glazes, marinades, basting sauces and condiments. Complete with side dishes, salads and desserts, the entree recipes range from Grilled Chicken Breast with Green Curry Paste; Seared Teriyaki Tuna; and Caramelized Soy and Lemongrass Spareribs; to Indian Frontier Lamb Chops; Grilled Stuffed Chilies; and Chinese Cole Slaw. Profusely illustrated throughout, "The Asian Barbecue Book" is recommended as an ideal culinary reference for every dining occasion where gourmet quality, palate pleasing and appetite satisfying barbecuing is to be engaged.

A Great Barbecue Book
I had friends over on the weekend.In the land of OZ, Barbecue is quite popular among locals as you can do it for most occasions.With the help of the book, I cooked the most delicious BBQ using prawn, beef and other ingredients, the result was amazing !

Highly recommend to every one who is looking for a decent purchase. ... Read more

Product Description
Over the past eighteen years, Ruth Law has travelled through China, Japan, Korea, and Hawaii, collecting hundreds of recipes for light and nutritious local foods.After carefully screening each recipe for ways to further reduce fat and calories, here she presents an assortment of 156 home dishes made with readily available ingredients that are easy to prepare.From Spicy Thai Chicken Salad to Hawaiian Tropical Salsa, flavorful choices for every course mean that anyone can prepare healthy and satisfying meals with all the exotic appeal of the East.
•The only comprehensive, healthy pan-Asian cookbook.
•These are light recipes for health-conscious cooks.
•Complete nutritional analysis for every recipe.
•Ruth Law's Indian Light Cooking has sold more than 16,000 copies and was a selection of the HomeStyle Book Club.
•The author is a tireless promoter who makes frequent appearances preparing dishes. ... Read more

Customer Reviews (1)

A must have!
This book is a real treat for those following a healthy lifestyle, just chockful of great recipes.I appreciate the nutritional info so much -- it is so rare in Asian cookbooks.

The Lemon Chicken is outstanding -- that recipe alone is worth the price of the book.

Unlike her Southeast Asian cookbook, Pacific Light has no color photos and few anecdotes about the region.But the recipes are fantastic and I love knowing I can indulge in Asian fare whenever I want and still follow a healthy diet! ... Read more

Product Description
Fresh vegetables, pasta, rice, and beans are important inany cuisine, but no cultures approach meatless cooking with moreinvention and appeal than those of Asia. And no chef captures Asianculinary ingenuity with more clarity, simplicity, and energy than KenHom. From appetizers to desserts, Hom takes your palate on a tour ofthe vegetarian specialties of Thailand, China, Vietnam, Japan, andMalaysia and through the aromatic world of Asian ingredients andcooking techniques. Hom's collection of more than 175 recipes willdelight and inspire not just the vegetarian cook but all those insearch of new foods and flavors that are healthy, fresh, andsatisfying. ... Read more

Customer Reviews (6)

Love this book!
This book is my Asian cooking bible. I have used it for years now. It taught me everything in the beginning about vegetarian and Asian cuisine. There is a good deal of information in here that explains all of the ingredients and techniques. It may take you a little bit to build up your pantry, but once you do, you can make these recipes easily at any time. I have 4 kids and they all love these recipes. It is a great way to get them to eat their veggies. One of our favorite meals has been steamed rice with the Crispy Scallion Omelette (pg 132), Stir-fried Cucumbers (pg 128), Stir-fried Lettuce (pg 123), Sesame-dressed Spinach Salad (pg 94), Bean Sprout Salad (pg 95). We also use the sauce from the Green and White Jade Salad (pg 100) to dip our spring rolls in and we use the sauce from the Sesame Buckwheat Noodles (pg 172) over any noodles we like and it is always awesome. If you get this book, I believe you will love it just as much as I do!

Perhaps outdated but an important book on my shelf
This was one of the first books I ever found--back in the '80s--that had recipes for hot and cold Asian noodles. I've made almost all these recipes and none have disappointed. Additionally, dishes such as cucumber salad and myriad variations of red-cooked tofu have become staples of my everyday cooking.

Remember -- there are various level of vegetarianism
The recipes are refreshing -- even if they call for "chicken broth.
You can always substitute Vegetable broth for the chicken broth --- need to be creative in substituting ingredients suitable to youridea of vegetarian.

The book title should be 'ASIAN Red Meat Abstainer FEAST.'
The recipes look good except...What part of a chicken is vegetable? This book contains a recipe for chicken stock in which several other recipes state: 'chicken stock or vegetable stock.' Also, there are a few recipesthat use dried shrimp, clam sauce, oyster sauce, or fish sauce. Also, forthose who don't eat eggs, this cookbook is packed with recipes that useeggs or egg noodles. If it bothers you to see the word chicken all over, orif you don't like making substitutes for the sea meats or eggs, avoid thiscookbook.

Excellentfornew vegetarians
As a new vegetarian, this was my second cookbook selection.It is now one of my classics. The pictures, instructions and explanations are all first rate.I would highly recommend it to any lover of fine cuisine, not justvegetarians. ... Read more

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Customer Reviews (6)

The 30 Minute Vegans tast of the east
This is one of the easiest cookbooks for ethnic food. Simply the greatest.Have all of their books now.Still not a vegan but it is helping me make healthier meals for my hubby and me.

A must-try cookbook.
Vegan cuisine's popularity is rising. No conscious cook's recipe collection is complete without at least one vegan cookbook. //The 30 Minute Vegan's Taste of the East// is a great way to introduce vegan cooking to your kitchen. Why? Unlike other cuisine, Eastern foods are already mostly dairy-free and adapt easily to meatless adjustments.

There's no need for fake, processed meats in these dishes, so you can comfortably experiment. While tofu makes a standard appearance in recipes such as Chinese Orange-Glazed Tofu and as a substitute for paneer cheese in the Indian dish Tofu in Tomato Cream Sauce, there are plenty of dishes that focus solely on fresh vegetables and grains. Examples include Thai Spicy Sesame Peanut Noodles and Japanese Broccoli and Red Bell Pepper Soba.

The flavor explosions of Eastern cuisine come through in practical recipes that span a broad range of countries, including The Philippines, Afghanistan, Nepal, and Vietnam. You'll find soups, appetizers, desserts, and main courses. Importantly, you'll find helpful guides to the staple ingredients for each region's pantry, such as asafetida, turmeric, miso, and lotus root.

The kick of hot peppers, blends of exotic spices, and the crispness of fresh vegetables all await you inside the covers of this must-try cookbook.

Reviewed by Amber K. Stott

Praise for the latest 30 MINUTE VEGAN!
Kudos and gratitude to Mark Reinfeld and Jennifer Murray for 30 MINUTE VEGAN: TASTE OF THE EAST and continuing to transform our culinary reality one incredibly delicious/healthful/creative recipe at a time!

These Asian inspired creations explode with taste and leave us and our friends wanting more. Luckily there are 150 gems in this latest cookbook, so we'll be busy indulging our own palettes and inspiring others' till the last dish has been made...

Lisa and Joe Rich

Great Recipes
So far every dish that I have made from this book has not only been delicious, but also healthy!They are quick, easy recipes and the food styling in the pictures are beautiful!I highly recommend this book for vegans and non-vegans alike!

An excellent, easy-to-use addition to any vegan cookbook collection
Award-winning chefs Mark Reinfeld and Jennifer Murray present The 30 Minute Vegan's Taste of the East, an extraordinary compilation of vegan dishes from India, Thailand, China, Indonesia, Nepal, Japan and more Asian nations. Each dish can be created in thirty minutes or less. The recipes' instructions are described at length in user-friendly detail. Simple cooking charts, suggested preparation techniques, cooking tips and more round out this excellent, easy-to-use addition to any vegan cookbook collection. ... Read more

Product Description
With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume. But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes.

Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens. Explaining how and why Chinese cuisine is at the root of all Asian cooking, she describes in familiar terms the techniques that incorporate the five senses and embody the Chinese yin yang philosophy of balanced opposites. Trang uses Asian ingredients commonly found in supermarkets and through mail-order sources -- such as fish sauce, lemongrass, and rice noodles -- to guide home cooks through the preparation of healthy, sensual meals. She illuminates the mysteries of authentic Asian cooking, explaining the aromatic herbs and spices that make Asian cuisine vibrant, colorful, and distinctive.

Trang brings together more than three hundred traditional and cutting-edge recipes for condiments, appetizers, main courses, vegetables, and sweets and drinks from China, Japan, Korea, and Southeast Asia. Mouthwatering items include Chinese Scallion Pancakes, Filipino Fried Spring Rolls, Spicy Indonesian Crab Fried Rice, Japanese Miso-Marinated Black Cod, Japanese Spring Water Tofu with Sweet Sake Sauce, Stir-Fried Leafy Greens, Chinese Pork Ribs with Black Bean and Garlic Sauce, Green Tea Ice Cream, and Thai Coffee.

In organizing the book by type of food, Trang allows cooks to see both the common elements and the distinctive individualities of Asian national and regional cooking. Trang explains the roots of major recipes and discusses where they appear in various guises in different countries. Vietnam's Canh Ca Chua (Hot and Sour Fish Soup), for example, can also be found in Cambodian, Indonesian, and Thai cuisines; Trang provides the recipes for both the master soup and its variations.

Trang includes a comprehensive glossary of Asian ingredients, plus a detailed list of resources for purchasing special ingredients and equipment. She offers sample menus, including a Chinese Dim Sum, a Filipino Dinner, and a Japanese Lunch. A special section on feng shui demonstrates how to organize and beautifully present a meal.

In this lavishly designed and illustrated volume, more than eighty-five original black-and-white and color photographs bring to life the ingredients, dishes, and people of Asia. The book is rich with personal anecdotes and intriguing information about Asian culture, and nowhere else will you find such a clear, comprehensive, and accessible treatment of Asian cuisine. More than a cookbook, Essentials of Asian Cuisine is a celebration of exotic culinary delights.Amazon.com Review
For so many of us, Asian cuisine beckons like a beautiful tropical pool. And yet, the most we ever do is test the water with a tremulous toe or two. But now Corinne Trang, award-winning author of Authentic Vietnamese Cooking, has taken on the prodigious task of being both swimming teacher and siren, lifeguard and fearless mariner, to lure us into the deep water with her Essentials of Asian Cuisine.

At 590-plus pages, this is a big book. It is beautifully illustrated, for those who need to see where they are headed, and just as beautifully thought out, for those who want to get where they are going. The destination is the food of Asia, with China as the wellspring. The territory Ms. Trang has mapped includes Indonesia and the Philippines, Thailand and Cambodia, Vietnam, Japan and Korea--as well as greater China. She does not pretend to be definitive--that would take an encyclopedia. Rather, Ms. Trang assures the reader that much of what they know of western cooking applies to the east. She begins with familiarity then builds in self confidence, chapter by chapter, recipe by recipe.

There are detailed sections on the Asian pantry, the basics of tools and techniques, an overview of the working fundamentals of building a dish or a meal. Then the book breaks out into chapters on "Condiments, Stocks and Starter Soups," "Rice, Noodles, Dumplings, and Bread," "Vegetables and Herbs," "Fish and Seafood," "Meat and Poultry," and "Sweets and Drinks." She ends her book with notes about Asian food rituals and sample menus and sources. The recipes are refreshingly short, concise, and to the point. A reader could begin by cooking what is already familiar, then expand into the many delicious alternatives Essentials of Asian Cuisine has to offer. Before you know it you'll be swimming like a natural without a second look back. --Schuyler Ingle ... Read more

Customer Reviews (10)

Probably the best all-in-one cookbook on Asian cuisine
Sure, "Asian cuisine" is a wide and diverse topic, but this book does an excellent job highlighting the unique characteristics of the various regions. The amount of information on ingredients and techniques is staggering and should be applauded. This isn't just a collection of recipes, this is an in-depth tutor for learning Asian cuisine. As a chef, I find this book an invaluable reference source and at home, packed full of easy, flavorful dishes.

Essential


This is a book for the beginning student of Asian Cuisines. It removes the mystery and introduces the real life mechanics and aesthetics of constructing delicious food using ingredients that are new to many Euro- andAfro-Americans.
Trang manages a very light touch in these recipes-the instructions are easy to follow and indeed sometimes you feel like you knew this stuff all along. Perhaps it's her unique background as a French-Cambodian child of the restaurant business that gives her this special sympathy to both the student and the thing explained.

There are a few must-do recipes here. The Lumpia dipping sauce (brown sugar, garlic) is one of those why-didn't-I-think-of-that accompaniments. In my house, it's been used to lend some interest to a variety of prepared foods bought to please the children. Indonesian Peanut Sauce is a perfect salad dressing in the delightful gado-gado mix of vegetables and it's also a way to get fussy eaters (children and Americans) to eat their veggies.

Trang is also adept at explaining the basics. Her instructions for making stock and her encouragement to do so are masterful and blissfully simple.


"The kitchens of the East were my nursery." Corinne Trang says, but this is a much better cookbook than one that might have been written about one's native cuisine. It's Trang's good fortune in having been a translator of traditions for herself that pays off for the reader.


Lynn Hoffman, author of New Short Course in Wine,The and the essential novel bang BANG: A Novel

Pass by this book, there are much better out there.
Once again Ms. Trang has put out a cookbook that leaves much to be desired. The recipes are boring and uninspired and I feel that there are many better cookbooks of this type out there. Ms. Trang continues to pump out cookbooks instead of spending some time really learning the intricacies of food and working on her taste level.

very good
bordering on exhaustively in-depth, this is a very well written cookbook/encyclopedia for asian cooking.

ESSENTIALS OF ASIAN CUISINE: FUNDAMENTALS AND FAVORITE RECIPE
I think this might be a good book for individuals who are not very familiar with Asian cuisine and would like just a light touch of Asian flavors and spices in their dishes.But for someone like me who grew up eating down right bona fide home-cooked Asian foods, the recipes are very unauthentic and the ingredients and cooking methods are greatly downplayed.If I used these recipes to cook for my parents, who are Vietnamese, I woud probably get disowned.But again, I think it might be a good book for starters.The instructions to the recipes are very easy to follow.The author did take time to thouroughly explain each ingredient to the readers.GOOD LUCK! ... Read more