Product Description
The Asian diet has long been touted as one of the most healthful in the world, and in this new collection, Ying Chang Compestine skillfully incorporates key ingredients that are the hallmark of the Asian food pyramid. These foods not only enhance flavor but also promote health.

From ginseng and soy to garlic and green tea, home cooks can create colorful and creative meals that pack a powerful health benefit. ... Read more

Customer Reviews (2)

Secret from a heathy asian kitchen
Easy to read recipes that are very good I have tried a few. I was so impressed that I bought one for my Father-in-Law

From a reader from the Midwest anda lover of cooking
I was so happy to discover another cookbook by Ying Chang Compestine.It's such a pleasure to find a healthy cookbook that isn't just filled with generic, tasteless fare.In Secrets from a Healthy Asian Kitchen,Ms. Compestine tickles the taste buds with straight-forward dishes such as her delicious Shrimp Noodle Salad and her Ginger-Mushroom Sauce (which I found added nice contrasting flavors to Salmon on a bed of somen noodles)

I had as much fun reading the sidebars as I did the recipes!Who'd have thought ginseng was good for hair, patience (and therefore marriage worthiness) could be measured by awaiting sinking tea leaves, and that fish heads and tails should be reserved for your guests of honor - if they're Chinese!!!Bravo Ms. Compestine! ... Read more

Product Description
Famous for its exotic flavors and aromas, Thai cuisine offers culinary delights too numerous to describe. Suffice to say that the blending of the cuisines of the Chinese, Indian, Indonesian and Vietnamese cultures produces the delightful mouthwatering contrasts of sweet, sour, and hot spicy tastes. Master chef, Sukhum Kittivech, the owner of the popular Chan Dara restaurants, has selected 100 authentic and popular Thai dishes that are sure to please the palates of those who partake of the exotic dishes. Among the recipes offered are Pad Thai, Beef Panang, Shrimp & Pineapple Curry, Chicken Coconut Soup to Fried Bananas and more.

Most of the recipes are very easy to follow, with special sections on frequently used ingredients, seasonings, condiments and special sauces. All recipes are accompanied by full color pictures to assist the reader in proper dish presentation. This is an essential addition to Wei-Chuan¡¦s ¡§International Cuisine Series¡¨, and a ¡§must have¡¨ to the amateur as well as serious cooking aficionado. ... Read more

Customer Reviews (19)

Helpful photos make this the best book!
Hi there,

I'm Thai, born and bred, but I can't cook the food.I know, too bad.So I got this book and it's better than the other ones in terms of how the info. is presented and the shortcuts it gives for the american kitchen.What's different about this book is that there enlarged photos of the ingrediennts, right down to the sauces to buy at the supermarket.So, you take this book and find the sauce that matches the photo, it's much simplier than trying to ask a clerk for things that you might not be pronouncing quite right.Everything I've tried is just how I remembered it, very authentic given that they simplify the recipes by using pre-made sauces.Who knows, maybe when I was a kid eating in Thailand, the cooks were using pre-made sauces too :-)

I loooved thai food!!
I looooved thai food, that is one reason why I bought this book. This book contains quick and easy step by step photos insturction that is very easy to follow.

Don't waste your money or time
This book is a waste of time and money - very confusing with poor pics
Buy McDermott's book - you'll be much happier

Thai Cooking Made Easy
I selected this booik after nearly 3 years of looking at Thai cookbooks.This is easy to use and takes the mystery and confusion out of preparing Thai food.I have given copies to several friends and family.

Good Thai cook book!
I use it all the time. It is great. Everything comes out
great. I would recommend this book to anyone! ... Read more

Product Description

Customer Reviews (1)

Great recipes for Asian-themed drinks
Really, there is no such thing as an "Asian Cocktail." Cocktails are entirely a Western invention, and pretty much every drink in this book is just your regular cocktail with an "Asian twist," the inclusion of a few different ingredients, a bit of ginger here, a dash of sake there, a pour of green tea liqueur...but sometimes authenticity isn't required, and all you want is a yummy drink!

"Asian Cocktails" collects cocktail recipes from across the US, various concoctions created by imaginative bartenders looking to make a signature drink to delight their customers.The recipes are separated by alcohol, such as "Gin-based," "Vodka-based," "Rum-based," "Whiskey-based" etc...all of them have Orientalist names, like the "Rising Sun," the "Tokyo Rose," and the "Zen Phizz." Many of them are simple variations on already popular drinks, like the "Kyoto Colada" substituting sake for the rum in a Pina Colada, or the "Tokyo Manhattan" with a mix of sake and plum wine with your usual bitters.The older the recipe is, the less "Asian" it is, like the "Japanese Cocktail," a recipe from 1862 bar book that combines brandy, angostura bitters and almond syrup.

Aside from just some fun new cocktail ideas, "Asian Cocktails" has a surprising secret.Many of the recipes here call for ingredients that would be extremely hard to buy, like ginger-infused vodka or jujube jam. Fortunately, the author doesn't leave you stranded and gives recipes for creating all of these exotic mixtures.I have had far more fun working my way through the recipes for "Syrups and Infused Spirits" than I have had making the cocktails themselves. "Thai Basil Syrup," "Homemade Grenadine," "Pomegranate-Ginger Syrup," "Berry-Infused Gin," "Jasmine-Infused Vodka," "Pepper-Infused Shochu" and "Vanilla Bean-Infused Rum" are all wonders that have come from kitchen since getting this book. ... Read more

Product Description
Yoko Arimoto, arguably Japan's most popular expert on home cooking, is famous not only for her simple, healthy recipes, but for her stylish food presentation as well. The author of over 100 best-selling cookbooks in Japanese, Arimoto travels extensively and has homes in London, the Umbria region of Italy, and in both Tokyo and Nagano, Japan.From her experiences entertaining and cooking for all kinds of people, she has gained an understanding of differences in tastes and perspectives, enabling her to add an international flair to her native cuisine.

In Simply Japanese, Arimoto presents about 60 recipes divided into several sections: seafood, meat, vegetables, tofu, deep-fried foods, rice and miso soup. The recipes are designed for the home cook -- not professional chefs -- and most don't require special ingredients or multiple steps. Rather, they are for creating casual dishes typically eaten in a contemporary Japanese home.Arimoto uses basic ingredients such as soy sauce, sake and nori, all readily available in the U.S.; and emphasizes fresh vegetables and local fish and meats. To liven things up, and to challenge the more adventurous cook, she does include some dishes with more exotic ingredients such as tarako pollock roe and yuzu citrus, found at Asian grocery stores.

Methods range from simple procedures like learning to make teriyaki salmon and cornmeal shrimp tempura, to the 20-step process of making tofu from scratch. Each finished dish is shown in a beautiful photo, styled by the author using her own, everyday tableware. The key points of each method are also illustrated in detail with color photos, along with the author's helpful comments and quick tips. Arimoto provides a full explanation of the Japanese culinary style, from how many dishes are served and the kinds of plates used in the home, to the philosophy of healthy eating. Additional sections cover such topics as essential seasonings, home kitchen equipment and cooking techniques, directions for making dashi stock, and other supplemental information. ... Read more

Customer Reviews (3)

By far the most used Japanese cookcook in my house
"Simply Japanese: Modern cooking for the Healthy Home" is definitely a keeper. Every recipe is based on honest food. I 'm not the kind of person who cooks or eats "low-fat" or fake stuff that's supposed to make you feel like you are eating something real. I'm not a vegetarian, nor am I a vegan. I LOVE MEAT. However, I like my food to be healthy in the sense that provides me with plenty of fibers, vitamins and healthy fats. I also love to treat myself to Asian cuisines once in a while. This cookbook exceeds all my desires. In Simply Japanese, every recipe focuses on flavor and high quality ingredients, and just happen to be reduced calorie!

The recipes are well organized and spread into different chapters which are,
1. Meat and Poultry
2. Seafood
3. Deep-frying
4. Vegetables
5. Tofu
6. Traditional Specialties
7. Rice and Miso Soup
8. Desserts.

My husband liked the nikijaga simmered potato and beef so much and I made it three times in two weeks. We have tried several other recipes and we were pleasantly surprised at how good and flavorful they are. The salmon teriyaki is divine, as are many of the others. I've learned to deep fry seafood. These recipes are contemporary and realistic, and most do not have exotic ingredients you have never heard of.

All the recipes are clearly written, and the author also gives plenty of useful tidbits that have come in very handy in the produce section in the supermarket. Unlike many cookbooks that just give recipes and pictures (although they are beautiful), in this book, there are lots of background writing about each of the recipes selected. The technique and equipment notes in the back of the book are very useful too.

Truly a wonderful book.

You'll be glad you bought this book
I read this book from cover to cover in one evening. Kudos to Ms. Yoko Arimoto (the author) on bringing not only wonderful, modern Japnaese dishes but a great read to all of us who are wishing to pursue a healthy life and eat well. We now have "Japanese night" once per week trying recipes along the way, and they are very healthy and delicious meals. My husband and two little girls love them.

Pleasantly simple and easy to cover.
This book is for people who are new to Japanese cooking ( not necessarily to the cuisine itself) and who wish to gain a basic understanding of the simpler flavors of the traditional Japanese fare. Arimoto Sama's book is easy to follow, ingredients are simple and effortlessly acquired in most health food stores or super markets, and are also affordable. The simplicity of the ingredients is in keeping with the genre of cuisine, also easy for the more daring palette or cook to build upon. Having lived in Japan for more than a decade there are some staples which, I had taken for granted this book brings them home - particularly the recipe for homemade tofu, which has to better than buying it in a plastic box at the supermarket! ... Read more

Product Description
Light, Fresh, Exotic, and Delicious!
Tangy, sweet, and savory traditional dipping sauces. Mouthwatering soups. Innovative stir-fries. The Best of Vietnamese & Thai Cooking offers just that—the very best! Weaving a fascinating memoir amidst her splendid recipes, Mai Pham recreates the almost magical reverence with which food was prepared and enjoyed in the Vietnam and Thailand of her childhood. Inside she discloses the secrets to preparing her personal favorites—delicious dishes such as:
Firecracker Prawns • Minty Thai Chicken Salad
Hot and Spicy Chicken with Lemon Grass • Spicy Red Beef Curry
Crispy Spring Rolls • Eggplant and Broccoli in Ginger
Spicy Thai Cucumber Salad • Rice Paper-Wrapped Salad Rolls
Bangkok Beef with Basil • Lemon Grass Stir-Fried Jasmine Rice
Vegetarian Pad Thai • Perfectly Roasted Peanuts • Thai Tea
Evocative, lyrical, and eloquent, The Best of Vietnamese & Thai Cooking is more than a collection of great recipes—it’s a pleasure to read.Amazon.com Review
Mai Pham has woven wonderful memories between the recipes ofthis beautiful book:memories of her childhood in Bangkok, her Vietnamesefamily and their reverence for good food, her husband's search for the best pho recipe in Saigon.The recipes themselves are light, healthy, and loaded with the unique flavors -- strong and delicate, tangy and mild, sweet and mouth-puckeringly sour, alwaysexotic and delicious -- of Southeast Asia.Pham owns the Lemon Grass Restaurant and Cafes in Sacramento, and is a well-knownteacher of Southeast Asian cooking. ... Read more

Customer Reviews (38)

it's ok
i gave away a great thai book. this book does not contain a lot the recipes that i needed since i eat out at vietnamese and thai snack shops.

Delicious recipes
I'm asian and have always been a huge fan of both Vietnamese and Thai food but felt intimidated by the thought of making it at home. My husband, the foodie, had this book in his collection for years but never really used it. About 6 months ago I picked it up and made a simple curry dish and was completely hooked. The book is fantastic. While there are quite a few ingredients that you don't find in the average American kitchen, it's well worth a trip to your local asian market. There is nothing like using fresh basil, lemongrass, and thai bird chilis in your food. The flavors are simply amazing. I've made about a dozen dishes and everyone turns out incredibly well. Side note: the author is a restaurant owner.

this book is not about authenticity...all recipes been revised
i could not even use any of her recipes, because its like a mixture of recipes that she has revised for people who aren't asian to cook and eat. i am asian and i know that these are not the real recipes, any wannabe could write a book like this. and she tries to hard to be all fancy and high class with her food. she even makes up these strange names for her recipes, what a waste of money. the worst recipes ever!!!!!!!!! her thai recipes are horrible. i don't think she realize that she is vietnamese. please get back to roots lady!

Not bad
When I first bought this book I thought it was great but since then I have purchased Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors which is much more detailed and authentic. This "lemongrass" book is good for an introduction to both THAI and Vietnamese cuisine but I find it leans more towards "Americanizing" its flavors and for someone like myself who is trying to learn Vietnamese cuisine for her husbands sake..isn't the best. I being Hispanic, like the recipes but my Asian husband said they lacked TRUE flavor..hence my second purchase, which is a big hit. I like the Thai recipes in this book but tend to turn to the before mentioned book for Vietnamese recipes.

Overall good Vietnamese/ Thai cookbook.
I'm Vietnamese-American & grew up eating lots of Vietnamese food but never actually knew how to make anything myself so it is nice to have a cookbook that includes many of the traditional Vietnamese recipes, like carmelized ginger chicken, congee (chicken & rice soup), pho, etc. Also, the book includes Thai recipes which seem interesting though I haven't tried them yet.I've followed a couple of the former recipes and they provide good guidelines for the dish, however, I don't like how the author has "Americanized" the recipes and seems to make the highest priority presentation because I'm really just interested in eating simple, good food that's easy to make.Also, her narrative often includes "plugs" for her own or her husband's businesses which is a turn-off and detracts from the focus and authenticity of the book (which is supposed to be about cooking, not personal advertising).Still, the recipes seem ok and serve the purpose for Vietnamese-style cooking. ... Read more

Customer Reviews (1)

Easy to follow - FULL OF PICTURES!
I don't know about you, but I like to see LOTS of pretty color pictures when I use a cookbook. This book has pictures of every important step and of the finished project. It also has a great review of important asian ingredients (about half the book is about ingredients).We've tried 4 or 5of the recipies, and they have all been tasty and not too difficult tomake. The only mildly difficult part of using this book is finding theingredients (most of the ingredients can be found at a regular grocerystore, but some probably require an Asian grocery store). ... Read more

Customer Reviews (1)

Awesome!
This book has numerous recipes, it's huge, beautiful photography, and the recipes are appealing to the average Joe. If you're interested in Asian cooking, specifically Chinese, then this is a great book! I have had mine for years & I love it! ... Read more

Product Description
Japanese food can be intimidating to the novice, as sushi, sashimi, tempura and udon have
nothing in common with most Western fare. A user-friendly cookbook is a must for anyone interested in experimenting with Japanese dishes, and Japanese Cooking is an excellent starting point. With simple, step-by-step directions, Japanese Cooking clearly illustrates how to make a broad range of traditional dishes: rice, soups, tempura, teriyaki, noodles, tofu, a variety of vegetables, desserts and, of course, sushi. ... Read more

Product Description

Customer Reviews (14)

Quite Simply: Authentic
A beautiful blend of cookbook and textbook, Southeast Asian Flavors is a great primer for all things SE Asian.

From explanations of ingredients and local techniques to the authentic recipes themselves, you really cannot go wrong with this book. I was privileged enough to receive this book as a gift 6 months before my own foray into SE Asia and I must admit that it was more than helpful.

Proud of my dirty Cookbook
Chef Danhi's Southeast Asian Flavors spends little time on our cookbook shelf.It spends it's time in between the coffee table and the kitchen counter. I'm both sad and happy that my signed copy is full of food stains while the remainder of my cookbooks sits perfectly clean on the shelf. Chef Danhi's passion for culture, food and teaching others just shines through and brings the dishes to life. You can almost smell and hear the sounds of the cooking food coming off the page. I am not a chef or hardly a good cook.This book has inspired me and made cooking an enjoyable experience.I love the recipe for "Red Chili Sambal".The flavors taste nothing like the pre-made jars and it tastes good on almost everything. Chef has also unraveled the secrets of Bun Thit Nuong.This is my go-to dish at many restaurants and now I have been able to successfully make it at home. My other favorite is his Prawn Mee.This is not something I would have ever attempted without Robert's book.His recipes, storytelling and the amazing photographs also make the book the absolute perfect birthday, wedding or housewarming gift. ** Great job Chef! **

Excellant book for all those interested in Southeast Asian Flavors
This is a wonderful book for the novice cook as well as the professional.Details on ingredients are well described to take the mystery out of cooking with a Southeast Asian flare.The photographs are wonderful and the recipes are easy to follow.I have a wide assortment of cookbooks and this is the first one that actually has me reading the script from cover to cover. I usually read through the recipes only but not with this book -- the photographs and cooking aspects have captured my attention to read it in it's entirety.Money well spent!

Excellent
I had the fortunate opportunity to assist for Chef Danhi in some classes about 10 years ago.I ordered this book immediately when I heard it had been released.Chef Danhi is an excellent instructor and an authority on Asian cuisine.He did not fail me with his book.It is written in the clear, concise manner that I remember from his classes.

S.Magana
Southeast Asian Flavors has been the best cook book I've ever bought.I am from Thailand and the different recipes from Malaysia, Vietnam and Thailand are simply the best out there.I have looked and tried many different cook books for any of these cuisines and I have found that they are always missing an ingredient or technique that would make the dish authentic.When you go through the entire book, you realized the passion and time it took to put everything together.The photographs are amazing and will make you want to make everything you see.Thank you Chef Robert Danhi...now we just have to wait for the next cook book. ... Read more

Customer Reviews (1)

a staple in my house
I have had this cookbook for a long time, and have made so many meals from it, none of which disappointed.Of the ones I've made, I have rated them 3-5 stars........3 being because it did not taste as good as the ingredients sounded......I would recommend this cookbook to anyone who wants to add Asian cuisine to their repetoire but with lots of the recipes, don't take liberties....do them exactly as written.It got me branched off into Vietnamese and Korean cooking.And, P.S., have a good wok (mine is cast iron)... ... Read more

Product Description
This combination of two popular food trends -- Asian and grilling -- by Corinne Trang, the "Julia Child of Asian cuisine" (Washington Post), makes it easy to turn an ordinary backyard barbecue into an authentic Asian grill. Here she guides readers through the foundations of classic Asian cooking and the exciting array of herbs and spices used, enabling anyone who understands the basics of grilling to discover original taste and texture combinations. Corinne reveals the secrets of the five flavor notes -- sweet, sour, salty, bitter, spicy -- and with simple techniques, she expands the griller's repertoire with a whole new range of marinades and flavor-rich dishes. The 80 recipes for condiments, flatbreads, veggies, fish, meats, sweets, and drinks are supplemented with prepping and grilling tips, ingredient sources and appropriate substitutions, and advice on stocking an Asian pantry. The lovely color photos and step-by-step instructions make discovering the yin-yang balance of texture, flavor, and color an easy and fun culinary adventure, with plenty of Asian flair. ... Read more

Customer Reviews (1)

YUM!Easy and delicous!
The author didn't realize it but she came up with a week of amazing great to go foods for the week of the 4th of July! I love to be outdoors in the summer.I'm often going someplace.Boating, picnicing, shopping, gatherings... and I need good quick food that can come along for the fun.I also watch what I eat carefully and like to bring food with me so I am not too tempted to eat bad junk food in hungry desperation.The chicken satay (skewers) are great.Men love the meat on a stick approach, as well as women.Lots of flavor.People love sauce.The sweet summer corn and edamame salad with walnut-miso dressing is about to become a boating favorite. Also explained on pg 93 how to grill vegetables.Yum roasted red pepper.Yum zuchini.Smokey Eggplant Caviar!Grilled Wild Salmon Sushi rolls! BBQ Pork wrap.Pork Skewers.Lamb Kabobs.Grilled Beef in Grape Leaves.Miso marinated Sirloin (I'll put on a stick).DON'T forget to soak skewers before grilling!Now get partying!Have a great summer!
... Read more

Product Description
Imagine sitting down to a sumptuous and fragrant dinner of Dumpling Soup with Rice Cakes after a long day of work. And a hot summer afternoon just begs for a picnic basket stocked with Chilled Cucumber Soup, delicate Chicken Skewers with Green Onions, and Seaweed Rice Rolls. Using ingredients that are readily available and techniques already familiar to home cooks, these Korean specialties can easily be dinner any night of the week. With appetizers and snacks, soups and hot pots, side dishes, entrees, rice, noodles, and a whole chapter devoted to kimchi, Quick & Easy Korean Cooking will bring new flavors to the dinner table. ... Read more

Customer Reviews (35)

No flavor =<
I made two recipes today , green onion pancakes and kimchi fried rice.
Both had hardly any flavor at all!
I was really disappointed because I love green onion pancakes.
Your seriously better off watching home-made videos on youtube of family members making
authentic korean food. The book is very well made and the pictures are amazing but the food
well..sucks.

A Lot of Wonderful Korean Dishes Found Here
As Cecilla Hae-Jin Lee says in her introduction, "The joy of cooking is sharing your results with your friends and family." That is so true and there are a lot of wonderful recipes in this book to share, plus a whole different kind of culinary experience to try if you're not familiar with Korean cooking.

I haven't tried very much Korean food, so I was eager to try out some of the recipes in this book. The book opens with a glossary of Korean ingredients, many of which I was familiar with and had on hand, but some which I was not. Most of what I didn't have I was able to get at my local supermarket, but I did have to make a trip to an Asian market to get some of the ingredients. I wanted them all, so that when I tried a recipe, I wouldn't be stymied because a lack of something essential.

For my first foray into Koren dining I wanted to try something I'd never heard of, something I'd never dream of eating, so I made the Korean Leek Pancakes and they were very good. And to my surprise finding the leeks, wasn't all that hard. I've also tried the Seasoned Fried Chicken, which was very good and I've tried the Seasoned Tofu. I have not yet summed up the courage to try the Sauteed Octopus or the Stir-Fried Spicy Dried Squid or any of the Kimchi recipes. The octopus and the squid, I'll probably never do, but I'm looking forward to trying Kimchi.

I'm glad I got this book. Cooking is fun for me and this book has made it more enjoyable.

My first steps into Korean Food
I don't eat Korean food, so I have no idea how the recipes in this book related to actual Korean food.I can say, however, that the recipes are all simple and to the point with short ingredient lists.This is a nicely bound and nicely formatted book, and overall a pleasure to read.

In the section on meats, the author discusses the fact that most people are introduced to Korean food through a Korean BBQ restaurant, and they are led to believe that the Korean diet is meat heavy.The recipes definitely stick to the perception of Korean food being a meat-heavy cuisine, despite the authors claim that meat is something for special occasions or to be used as a condiment.

One thing that springs immediately to mind when I think of Korea is kimchee.This has four different recipes for it, which is a good start for learning Kimchee I hope.

Overall I'm quite happy with this as my first foray into Korean food.

Very nice inroduction to Korean cooking ....
I really enjoyed this book. It's well put together, the recipes are simple and quick to prepare, the photography is beautiful, and the dishes are quite tasty.Is this the definitive authority on Korean cuisine?Probably not.But if you'd like to get your feet wet working with Korean flavors, this might be a good choice for you.

There's a nice variety of recipes here.The barbecued pork ribs are wonderful -- I served them with the green onion pancakes, also very tasty.I guess I'm lucky: I live in an area where there are a number of Asian markets, and most supermarkets have an excellent international foods section, so finding the ingredients for these dishes isn't an issue.You might find you need to substitute -- you won't get exactly the same flavors or results, but you'll probably come close enough.

I'm giving this five stars because it succeeds at its intended purpose: a well presented collection of simple recipes that allow a home cook to experience Korean foods without heading for a Korean restaurant.

Simple recipes
I like Korean cuisine and have wanted to make it at home.I've tried several recipes in this book with great results.The recipes are simple-- relatively few ingredients and easy to follow.This recipe book was exactly what I was looking for-- quick and simple recipes. ... Read more

Product Description
This book offers the first recipes of genuine Korean cookery written in English. It is comprehensive with 192 recipes and 1,026 instructional color photos.This volume is the cominbation of three individual cookbooks -Healthful Korean Cooking: Meats & Poultry, Low-Fat Korean Cooking: Fish, Shellfish & Vegetables and Traditional Korean Cooking: Snacks & Basic Side Dishes. Not only are the most popular and well-known dishes represented, but also many known only to the Korean palate. The delicate flavours and subtle combinations of basic ingredients have a unique appeal for all palates. Makes a great gift for anyone interested in learning Korean cooking. ... Read more

Customer Reviews (13)

Good recipes, yet complex, missing a few dishes
The book is good, there is a good variety of dishes, but not completely for the Korean palate. The first recipe I expected to see was at least dwenjang-cheegae, but it wasn't there...
However, I've been using the book for more complex recipes, and it's been working out well.

The Bible
I refer to this book as the Betty Crocker of Korean Cooking because it reminds me of my mother's Betty Crocker from the 70s.The layout is very glossy with lots of colour photographs and step by step instructions in very dry, matter-of-fact, subject-verb-occassional predicate style.This book is probably not for you if you need it as a complete primer on Korean food or if you are the kind of cook who needs to know everything down to the last 1/8 of a tsp you will find this, and probably most Korean cookbooks, kind of frustrating as Koreans (like many cooks worldwide) are not really known for their exacting measuring in cooking ;-)If, however, you are the kind of cook who is familiar with Korean cuisine and wants guidelines on how to do it, this is THE BOOK for you!

For novices I would recommend Kwak's Dok Suni and for those more experienced cooks interested in a more cultural bent or just more background I would bundle this book with Heppinstall's Growing Up in a Korean Kitchen, which covers a lot of the same recipes but in a completely different format.

As real as it gets....
Having been stationed in Korea, being taught a few dishes while there, eating at Korea House Restaurants in the US, I found these recipes to yield authentic flavors I initially found in Korea.

Over the years I've consistently stuck with and cooked a few traditional Korean dishes.The recipes in this book are wonderful and the flavor and aromas that have come from my own attempts at new and familiar recipes just splendid!

Highly recommended.

Recipes for the real thing
I found the book very easy to use, and the finished Korean dishes tasted just like those at my favorite Korean restaurant.Then one day I discovered the Korean cook in that restaurant had a set of "recipe cards" in Korean, with the exact same photos and same recipes!These recipes are "real."

reminiscent of my mom's cookbooks
first of all- if you're going to buy any books by noh chin-hwa- make sure this is the one. i bought traditional side dishes by the author- and it was basically just a chapter cut out of this book. i should have listened to the person who also stated the fact in a review.

i'm twenty something- and this cookbook reminds me of my mom's chinese cookbooks from the 70's. Sure it's photography and dish ware are dated- but the recipes and instructions are fantastic. i'm completely leery of the recipe for raw liver, and it is true the instructions do seem very time consuming... however i read in Korean cuisine by wei-chaun- that a lot of traditional korean cooking techniques are very daunting tasks.

i bought about 6 korean cookbooks after eating at a korean restaurant- they all seem to have the same dishes with very little variation. this book however expands beyond the bulgogi... the chige...and the kimchi. One such item would be the fermented soy bean lumps. now i don't intend to try this recipe- but i found it really interesting that the instructions include- "remove the mold and dust from the fermented soybean lumps two days before using" I'm chinese american- so i'm pretty much used to weird ingredients. the american side of me however is pretty nitpicky about "is this clean? is that mold? is that still good?" i often buy dried wood ears- but because they have a faint white moldy look to them i'm reluctant to actually use them.

anyways this is what i consider to be what a cookbook should be. pictures of every single recipe and photos of instructions as well. i wish it also had photos of the ingredients- with the glossary area- but there are plenty of photos of the ingredients pre cooking- to get an idea of what to look for in the korean grocery stores. fabulous! worth the $$ !!!! ... Read more

Customer Reviews (2)

Great book if you like this kind of thing
I bought this for my husband and son who love to read about food.Both are avid Asian foodies and very interested in unusual ingredients.It is encyclopedic and provides a huge amount of information.They love it.It would bore me to death.This is the standard text in the field.

Disappointing
I bought this book because I thought it would help me indentify unknown vegetables and other ingredients in the Asian Food Market.There are no color photographs and only a few black and white photos of some ingredients.Don't waste your money as I did. ... Read more

Product Description
The cuisines of Asia are as diverse as its people.But, the continent’s cultures share similar traits: visually stimulating dishes with clean, vibrant flavors.In one volume, Simply Asian brings the best of these tastes, textures, and techniques to you. ... Read more

Product Description
Brimming with vivid scents and spice-laden flavors, Asian cooking includes a vast range of culinary styles and ingredients. From sizzling Korean barbecued beef with tantalizing dipping sauce to steaming Thai shrimp and lemongrass soup and fragrant Indian chicken curry, the variety of Asian dishes is endlessly intriguing.

Williams-Sonoma Collection Asian offers an array of more than 40 recipes, from well-loved classics to popular new ideas, designed for home cooks of all levels. To please a crowd, choose from among small plates such as tempting grilled chicken satay with peanut dipping sauce or golden deep-fried samosas. For main courses, try a classic pairing of beef and broccoli with oyster sauce or stir-fried pork and black bean sauce. Tempting treats from the dessert chapter, such as sweet rice with mangoes or tapioca with coconut cream, make a refreshing finish. For easy suppers or entertaining with flair, there is a recipe in these pages perfect for any occasion.

Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that explains a key ingredient or technique. Along with a comprehensive basics section and extensive glossary, the simple recipes in this book will help you capture the best of this vibrant cuisine.

... Read more

Customer Reviews (5)

Very good book
I have several "go-to" Asian cookbooks which are very, very good (but out of print), and this one ranks up there near them. The recipes in general are not cheater recipes (as I call them). If you follow them, you will get a decent result most of the time, especially with practice. I cook a loooot of Asian food.

One thing that will make your experience better, try to avoid substitutions. Sure you can substitute lemon juice or zest for lemon grass for flavor, but it's not the same ever. It's like using tomato sauce instead of ketchup on a burger; similar, but not quite right.If you take the time to gather the correct ingredients, these recipes are very close to what you'll eat traveling around Asia, based on personal experience. They're also "safe" for most people: typical Western favorites like Beef and Broccoli ranging to a pretty reasonable Pad Thai. You're not going to get off the wall stuff like Nasi Lemak.

Another thing I've seen is WS cookbooks can be heavy handed with salt sometimes. It's true in this one as well, just salt to taste, especially if the recipe calls for fish sauce, which is already quite salty. Mainly a caution for those who rigidly follow measurements.

YAN AND MRS. COYLE CAN COOK- TOO
great intro book,

not too complicated, most ingredients easily found at Asian Grocer. Wow, your Hubby. My husband Dallas, L O V E S , the pan friend noodles and dumplings. The recipes are true-er to tradition than most cookbooks. This is a great starter book or add-on to a home chefs library.

Excellent!
I stumbled upon this book for the unbeatable price of $6.98, so I decided to give it a try.I hadn't had much success with Asian cooking... but Williams Sonoma changed that!The recipes are easy enough to follow with explicit directions and ingredient lists.Everything I've tried has been delcious.I definately recommend this cookbook for anyone who enjoys Asian flavors and loves to cook!

Delicious Recipes.
I had been very impressed with many Williams Sonoma cookbooks in the past, but this one is definitely one of the best.I have tried about half of the recipes and all have been delicious.Great collection of recipes at a tremendous price!

Delicious!
This is the book that got me interested in cooking.The chicken satay was great.I've improvised on some of the recipies that I thought were too involved, or when I couldn't find the ingredients.For the life of me I can't find tamarind concentrate anywhere! ... Read more

Product Description
Thrilling recipes from around the world that prove you can give up the gluten without giving up the flavor

For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. In The Gloriously Gluten-Free Cookbook, Vanessa Maltin compiles Italian, Asian, and Mexican recipes that are safe for a gluten-free diet but taste so good you can't tell the difference. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin proves that celiac sufferers will never have to eat another boring rice cake.

Living gluten-free isn't as tough as you think-corn tortillas are a simple substitute for flour in Latin cooking, gluten-free flours are perfect for great tasting pizzas and calzones, and rice noodles and gluten-free soy sauce make Asian food perfectly safe and delicious.

• Includes breakdowns of safe and unsafe foods, tips on maintaining a gluten-free kitchen, and firsthand advice from the author on dealing with family, friends, and restaurant workers who just don't get it
• Features Italian sauces, starters, risottos, pastas, and main dishes; Asian soups, salads, starters, noodles, sushi, and main dishes; and Mexican starters, salsas, staples, and main dishes
• Also includes delightful gluten-free desserts and a listing of helpful gluten-free resources

With The Gloriously Gluten-Free Cookbook, a diet without gluten won't be an obstacle to your enjoyment of the good life-and the great food that goes with it. ... Read more

Customer Reviews (15)

Deliciously gluten-free
I was recently diagnosed gluten-free and immediately purchased four cookbooks. This is, by far, my favorite of the four. The dishes are simple, but elegant, and they taste delicious. The portabello risotto with goat cheese cream has become a staple in my house. I highly recommend this cookbook to gluten-free and gluten eaters alike. It would make an excellent gift for any family members who have recently been diagnosed or family members of the recenlty diagnosed.

Tasty
I couldn't even tell the difference! You wouldn't know these are gluten free dishes from the taste.

I use this cookbook a lot
I voluntarily follow the gluten-free diet/lifestyle, and have only been doing so for about 7 or 8 months. I found this book to be full of helpful information and tasty recipes. My family particularly loves the marinara sauce and baked ziti with Italian sausage. The tempura was good too (try the sweet potato one, it is fantastic!). We have been trying to include more ethnic foods to try different flavors and I think this book helps point us in the right direction. I would reccommend this book for its easy to follow recipes, especially if you are new to gluten-free cooking.

Greatest Gluten Free Cookbook
This cookbook is hands down my favorite and I pretty much own/have cooked from most of the gluten free cookbooks on the market. Every recipe that I have tried has gotten rave reviews from my family. This cookbook needs to be on everyones shelf...not just people that have to cook and eatgluten free.

A 'must' for any allergy cookbook library
The Gloriously Gluten-Free Cookbook offers a range of recipes perfect for libraries focusing on allergy diet plans, packing in over a hundred Italian, Asian and Mexican recipes that cut gluten but add lots of flavor. From Chicken Parmesan and Coconut-Ginger Soup to Potstickers and a Chocolate Fudge cake that's gluten-free, this offers many gluten-free options and is a 'must' for any allergy cookbook library. ... Read more

Product Description
Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China an ... Read more

Customer Reviews (5)

Good food made easy
My wife thought the wheat noodles with stir-fried pork the second best meal she had ever eaten. And I hadn't even prepared it properly.
Love the photographer!

100% authentic
Having recently returned from Cambodia and like most other visitors to this stunning country, been seduced by its wonderful cuisine, one of my first tasks, upon returning home, was to trawl Amazon for something to help me to banish the British winter blues. And boy, does this book do that!

Covering everything from soups and snacks to main dishes to desserts, this terrific book has all the recipes that you will need to reconjure memories of your trip. If you haven't already visited Cambodia, after trying some of the recipes in this book, you will certainly want to.

Contrary to what one of the previous reviewers states, this book does include the most popular recipes but the heading has often been anglicised. For example 'Amok' is listed as 'Fish in Coconut Custard', Khmer Curry is listed under various guises (e.g. 'Aubergine Curry with Coconut Milk'). It is also worth noting that the ingredients for many popular Cambodian dishes are often variable, depending upon the region or personal taste, so just because a recipe in the book uses chicken, for example, does not mean that the same dish cannot be made with fish, beef, pork, vegetables, etc. The important thing is to get the spices right.

My only slight criticism of the book is that it fails to highlight the difficulty in securing 'Prahoc', a fish-based condiment that is an essential component of cambodian cuisine. The author suggests that it is available in Asian stores but I have definitely not found this to be the case, nor did it appear to be available via retailers on the internet. However, I simply substituted it with the Thai or Vietnamese fish pastes, which are available in Asian supermarkets and this has proved to be effective.

Unlike many cook books, which promise to deliver authentic examples of local food but then fail to do so, when one attempts to follow the instructions, all of the attempts that I have made have been exactly as I remembered them during my trip. Surely this is the best recommendation that anybody can make about such a work. In addition, the instructions are easy to follow and the ingredients used (aside from that already noted)are easy to obtain, either online or at Asian supermarkets.

Do not hesitate to purchase this. I promise you that you will not be disappointed!

Excellent overview
Although not an exhaustive compilation of recipes, the dishes chosen are wide ranging enough to get a full taste of Cambodian cooking. I especially like the basic recipes in case an Asian supermarket isn't nearby, and the full descriptions of pantry items, for confidence when in the Asian supermarket. Also, the author has not assumed unavailability of ingredients, substituting without explanation. The author/chef's sense of taste is sublime. I don't feel the need to reduce the sugar or increase the sour flavors, as I do with some other recipe collections. There are a good number of vegetable & vegetarian recipes. One of the best cookbooks I own.

Fabulous, but unnecessary if you own Food & Cooking of Vietnam & Cambodia
I already have their first book: Food & Cooking of Vietnam & Cambodia, which I love!, so when I heard there was a new one of straight up Cambodian dishes, I was thrilled to add it to my collection. To my disappointment, though, it is exactly the same book, just minus the Vietnamese portion. Yep, very same photos and exactly the same recipes. Can't believe they made money off o' me all over again, and for the very same product! I'm a SUCKA! :)

Repeat recipes
The recipes are really good, the layout of the book is easy to follow and there are tons of great photos of the dishes and ingredients. BUT...the recipes are exactly the same as the book I already own called 'Vietnamese Food & Cooking' by the same author. I wish I had known this before ordering the book (which I am now returning). That's why I only give three stars.

The Vietnamese cookbook has more background information in the front section, including many pages describing ingredients (with photos) and some tips on preparation. This Cambodian version has much less. There are two things that are included in the Cambodian cookbook that are not in the Vietnamese one: how to prepare bottled prahok for use in cooking and a recipe for Tuk Trey sauce. I just don't want other people to be disappointed for the same reasons (especially when I was looking forward to this "new" book). ... Read more

Product Description
In this beautifully photographed full-color book, Nina Simonds shares her culinary expertise in more than seventy-five delicious recipes for all manners of wrapped Asian delicacies. Throw away those forks and knives and dig into these fresh and flavorful wraps, stuffed with everything from succulent, plump shrimp glazed with vibrant sweet-and-sour sauce to fragrant curried coconut chicken. Asian Wraps is a delightful exploration into the varied flavors of Asia, from small enticing tastes of Bite-Size Wraps and the delightful crunch of Salads in a Wrap to satisfying Entree Wraps and cutting-edge New Asian Wraps.

Nina Simonds tempts us with her inspiring and fabulous creations, such as Flaky Curried Turnovers, Lemony Thai Salad Packages, delectable Seared Garlic Beef with Roasted Rainbow Peppers, Barbecued Halibut with Cilantro Pesto, and Singapore Noodles in Napa Leaves. Asian Wraps wouldn't be complete without suggestions for a variety of wrappers, whether store-bought--leafy greens, pita bread, tortillas, and nori; or homemade--Mandarin Pancakes, Steamed Lotus Buns, and Baked Indian Flatbread. Asian Wraps is sure to make eating a tasty and handy experience!Amazon.com Review
Asian Wraps will surely add to the way you enjoy food, tempting youwith a wide assortment of highly flavored, Asian-accented dishes eatenwithout benefit of fork, knife, or chopsticks. Nina Simonds, known for herimpeccable versions of classic Asian dishes, cuts loose in this book,offering, for example, a creative seafood and rice salad tucked intolettuce leaves and a clever adaptation of Chinese Lion's Head. This dish isusually meatballs with a mane of cabbage, served floating in a soupycasserole; Simonds transforms it into stuffed cabbage rolls served with therich broth in which they cook. For bite-size appetizers, there are skewersof grilled pork sâté, unexpectedly enveloped in radicchio leaves, a moreclassic Flaky Curry Turnover filled with ground meat and green peas, andcolorful smoked salmon spirals filled with sushi rice, capers, and redonion.

Going still further afield, Simonds fuses Asian and Caribbean flavors inher Chinese Jerk Chicken in a flour tortilla, including ginger, scallion,and rice vinegar in the jerk paste. Her Hawaii-style grilled swordfishkebabs served with pineapple salsa almost dare you to skip the wrapper andenjoy the lightly soy-sauce-marinated fish simply with its piquantaccompaniment. As in her previous book, Asian Noodles, Simondsdetails all you need to know about special ingredients, covering 17 kindsof wrappers, from wonton skins and rice paper to lotus leaves and Indianflatbread. To make dishes accessible to everyone, particularly when thereis not an Asian food store nearby, Simonds offers more readily availabletortillas, pita bread, and lavash as substitutions. Asian Wrapsresembles other recent books by Simonds, including A Spoonful of Ginger, inits generous use of beautifully styled color photos of prepared dishes andkey ingredients. --Dana Jacobi ... Read more

Customer Reviews (5)

great pictures and recipes
I have this book and just gifted it to our daughter in law. She loves it too. We took a cooking class fro the author about 9 years ago in Santa Fe, NM

Deliciously easy hand-held bundles to stuff, wrap, and relish
Oh this book is so tempting, you just want to make wraps all day.So deliscious

It's a wrap!
I own more cookbooks that any one could possibly use, but this is my favorite.I've tried many of the recipes and never had a flop.All are flavorful.I love having pictures for most of the recipes.Great ideas, descriptions of ingredients, and descriptions and recipes for the wrappers!Last week I bought all of her books.This week I'm ordering two copies for my friends.If you want to make healthful tasty meals, this is the cookbook for you.Be sure to try the Grilled Miso Salmon with Sweet-and-Sour Cucumbers!

Sometimes brilliant, sometimes puzzling
One drawback about shopping for books online is the lack of tactileinformation, so first things first: this book looks and feels more like anart book than a cookbook. It is made of very heavy,glossy paper thatdisplays the many photographs beautifully. Most of the book is laid out theway I much prefer - photo on one page and complete recipe on the facingpage. Only a few longer recipes force you to turn the page mid-recipe -those are the ones that get decorated with most of the flour/soy saucefingerprints.

The book doesn't just concentrate on fillings - there areinstructions for making some of the most popular Asian wrappers fromscratch - not many people will go that route, I suspect (I haven't as yet),but it is nice to have the option there.

Some of the recipes are nothingshort of brilliant. I've always struggled with sesame oil - I love theflavour, but it is far too easy to swamp a recipe with it. Ms. Simond is amaster of the stuff -- her sesame vinaigrette is alone worth the price ofthe book. She uses sesame oil in several of the filling recipes, too, andthe results are always wonderful.

Some of her other recipes, while alwaysinteresting, exhibit some rather strange choices. The first time I make anunfamiliar recipe, I like to follow it exactly, because I can never be surewhat its author intended.Only when I make the recipe again will start toincorporate my own ideas into it. I wouldn't advise doing that with thiscookbook - if you are merrily cooking along, and read something that givesyou pause, like adding ½ lb of frozen peas to an otherwise wonderfulfilling, or using "finely-chopped lemongrass" rather than"lemongrasspureed in a blender so that you don't have to hand toothpicks out to yourguests," then by all means make the change immediately.

With that onecaveat out of the way, I can highly recommend this cookbook.

Asian Wraps
Being a novice on the topic of asian wraps, I wanted to find a cookbook that was simple, well written and not costly, and I found all of the above in Nina Simonds "Asian Wraps". This cookbook is well written, therecipes are easy to understand, and the cost was very reasonable. I wouldrecommend this cookbook to any of my family or friends who wish to addversatality to their menu's. ... Read more