Product Description
Introducing Anneke and Max, a lovable brother and sister, who have great fun cooking and eating the favorite dishes of the countries of Asia!
Anneke and Max love dressing up in the colorful clothes of each country and readers will also learn about the culture and origin of each food depicted. This book is aimed at children ages 6 -12, butreaders of all ages will find much to enjoy. It's also a fun way to introduce children to the delights of cooking, plus an opportunity to learn about the national costumes of each country.

This volume is intended to be the first in a series about Anneke and Max ’s cooking adventures in Asia.
Recipes include:
Indian Fruit Lassi
Chicken Yakitori
Korean Scallion Pancakes
Chinese Birthday Noodles
Thai Chicken Soup
Vietnamese Spring Rolls
Japanese Bread Sushi
Indian Naan Pizza
Banana Pancakes
No Bake Pineapple Tarts
Mango Pudding
Chicken Rice Balls
Japanese Egg Cups
Wonton Dumpling Soup ... Read more

Customer Reviews (1)

Very Nice
I thought this book was filled with nice recipes - some traditional and some definitely Americanized.I think this would definitely be a book for ages 9 and up, not younger - the recipes are too involved.I found the drawings a little busy and somewhat distracting.Still, a nice book for kids who want to try making some new Asian dishes. ... Read more

Product Description
Embark on this cooking course and learn to master the classic Asian recipes, which are accompanied by an aerial-shot photo for every step.


The unique approach is perfect for the not-so-confident chef or those wanting to make cooking Asian simple.Included in the book are the 80 essential recipes you need to progress your Asian repertoire taken from Chinese, Thai, Vietnamese, Japanese, and Indonesian cuisines.The book includes an exhaustive glossary of the ingredients and of the techniques with easy to identify pictures of all the Asian ingredients.Learn how to cook all the favorites form spring roles to prawn toast, sushi, wok dishes, and the perfect sticky rice.Effortless cooking that won't fail to impress! ... Read more

Customer Reviews (1)

Simplicity and elegance
You do not have to be a pro or even an experienced home cook to appreciate and execute the dishes presented in this sensationally photographed book of asian recipes. Simple is usually best and everything included in this book is easily assembled from store to table. The mis en place pictorials and step by step directions are enough to imbue the beginner with confidence while allowing a more seasoned cook the option to simply "look and cook". A fabulous find for any level of kitchen competancy, I look forward to more of this series. The three dishes I have made since buying this book have turned out perfectly and my family has loved them. If you are ready to expand your kitchen horizens;this is a must add to your kitchen library. ... Read more

Product Description
Explore Asia through its vibrant flavors--lime and lemongrass, cumin and coriander, sesame seeds and sansho pepper. Williams-Sonomas Essentials of Asian Cooking encompasses the culinary traditions of fifteen different countries, revealing time-honored techniques and the delicious melding of cuisines where cultures and influences have intersected. Guided by this comprehensive book, you will enjoy expanding your repertoire with complex curries and homemade breads from the subcontinent, noodles and stir-fries from China, and fresh salads and spicy sambals from Southeast Asia.

Entering the world of Asian food, you will learn how history and religion, along with varied geography and climate, have shaped the unique cuisines of this vast continent. Essentials of Asian Cooking highlights the traditions and specialties each country has to offer, from the comforting miso soup of Japan to the aromatic beef and rice noodle soup of Vietnam, from the intricately composed tea leaf salad of Burma to the refreshing pomelo salad of Cambodia, from the grilled tandoori fish of India to the tender, slow-cooked beef rendang and nasi goreng of Indonesia.

This collection of more than 130 carefully selected recipes covers a full range of techniques and occasions, whether you need simple instructions from home-style fried rice for a quick weekday meal or detailed steps for a festive five-spice roasted duck. Special sections provide valuable tips on stocking your pantry, planning menus, and serving teas.

Instructive photographs guide you step-by-step through basic techniques such as assembling dumplings, making flatbread, and cooking tempura. A detailed glossary explains Asian seasoning and other ingredients, and a special section features versatile recipes for chutneys, sauces, and other condiments, giving you all the information and inspiration you need to prepare the essentials of the Asian table.
... Read more

Product Description
The diversity of cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of Southeast Asian cooking. With a selection of recipes showing the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries and exquisite Malaysian sambals, Southeast Asian Food is the authoritative book on the subject.
With the help of the author’s clear and easy-to-follow instructions and her knowledge of the local foods, you’ll be able to recreate these delightful, fragrant dishes in your own kitchen. As Brissenden says, "With the world full of same-tasting, instant approaches to Southeast Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy." ... Read more

Customer Reviews (1)

The standard for SE Asian cooking
This book more than fulfills my expectations of a book on SE Asian food. There are excellent introductory comments about the background to foods from different areas and easy to follow recipes. ... Read more

Product Description
The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide.It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet.

There is one big difference between this and many other vegan cookbooks.These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh - a noted teacher of vegetarian cooking styles in Tokyo - has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries.In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone:vegan, vegetarian or otherwise.

Over 200 dishes have been selected to cover a wide variety of tastes.Here readers will find vegan-ready recipes for everything from Japanss sushi to northern Indian curries, from Vietnamese spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes and some desserts are also included.

The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary.

Vegan cooking just became a lot more interesting.

A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years.She has written two popular books on vegetarian cooking in JapaneseA Touch of Spice and Indian Vegetarian Cookingand is working on a third.

Parekh has lived in Japan for 27 years.
... Read more

Customer Reviews (18)

a must-have for the adventurous vegan
this book is well laid out and is a compendium of authentic, inspired, and delicious asian dishes. the fact that they're vegan is icing on the cake.a great book for vegans and omnivores as well.

Phenomenal
Everything I have made from this book has been delicious! But let's be honest. There are a lot of obscure ingredients that require numerous trips to different grocery stores. Ever heard of a salam or pandan leaf? What about fruit salt? Me neither but that's okay because I'm willing to track them down. Even though the ingredients can be a bit of a challenge, the recipes are completely worth the effort.

Simply amazing..!
I've always been a HUGE fan of "Asian" food (a very general term, indeed), from India to Japan and every country in between. This is the only book that satisfies that desire for such a variety of Asian recipes. Ingredients & cooking styles vary dramatically from one country to the next, and I'd never gotten the grasp of Indian cooking till I tried Hema's recipes. I'd say Hema did an amazing job at bringing a variety of recipes from each country together. I've made a great deal of these recipes, and have never been let down. Better said - I've never tried a recipe in this book that I didn't love. Yes, love. I have re-made most of the recipes I've tried, more than twice. Of course, there will be ingredients that you might not have in your pantry - this is expected of "foreign" cooking. Pick the recipes you want to try, buy the ingredients that you don't have one at a time, and try them out. (If you have a Whole Foods, or even a small organic store nearby, it'll be really easy. But even your regular grocery might carry it... you just may never have noticed it before!) You might be surprised at the new tastes you discover and incorporate them into your everyday cooking. I know I have. Of all my regular cookbooks, I refer to this most often (due to my love of Asian food, lol). You might be disappointed to see very few pictures in the book, but don't let that dismay you - the pics in the centerfold are enough to prove these recipes are worth their weight. And yes, everything is 100% Vegan, and totally authentic. :)

Overly Complex
I am pretty disappointed in this cookbook.I found the recipes to be ridiculously and unnecessarily complex.As an example, one recipe for Indian Vegetable Curry calls for 20 ingredients for the curry base alone.

Another complaint is that many dishes have ingredients that are not readily accessible for the average person.Ingredients like castor sugar, tamerind juice, kenari nuts, and coriander roots with stems cannot usually be found at your local supermarket.At the very least, one would be running all over town just to find all the ingredients for one dish.

Any interested in Asian vegan cuisine needs this: it covers a range of tastes and options in a fine, definitive guide
THE ASIAN VEGAN KITCHEN: AUTHENTIC AND APPETIZING DISHES FROM A CONTINENT OF RICH FLAVORS provides over 200 recipes from soups and side dishes to main dishes and noodle dishes, pairs these with over thirty pages of color photos, and includes highlights of each country's cuisine. Any interested in Asian vegan cuisine needs this: it covers a range of tastes and options in a fine, definitive guide. ... Read more

Product Description
A complete guide to these exotic cuisines - the food culture, ingredients and recipes ... Read more

Product Description

Product Description
Highly nutritious, easy to digest and delicious, Asian vegetarian cooking offers tasty alternatives to meat dishes. This text is designed to help us make meatless dishes part of our diet - whether it is preparing complete meals, food for a guest or vegetarian side dishes. ... Read more

Customer Reviews (1)

Very Authentic
This cookbook does indeed have ingredients in it that assume you have a relationship with your local asian food store.Daikon, black moss fungus, wood ear mushrooms, shiitake, channa dhal...if you are looking for a book that doesn't require a trip to the international food store (and an adventuresome palate), this is not your book.If, however, you consider your asian food store to be a treasure trove of fun and excitement, then this *is* your book--to start with anyway.I confess, I lived in Japan for over three years and traveled all over Asia during that time, and so I'm always on the lookout for books that present actual recipes that natives would recognize.This book manages just that, and the recipes turn out very yummy and authentic.

I have noticed that I'm usually--OK, pretty much always--the only white chick at my asian food store, so maybe that's why this book doesn't sell better.Still, if you're looking for recipes that replicate what your Chinese/Japanese/etc. host mother put on the table every night while you were studying/working abroad, start here.

Also, it has a beautiful photo for every dish, and the spiral binding insures that the cookbook always lays flat--I wish every cookbook was spiral bound.I think that this is a great book for what it is. ... Read more

Product Description
It's a world of emerald rice paddies and street-cornernoodle stands, ancient temples and crowded marketplaces.Partcookbook, part travelogue, Savoring Southeast Asia transports readersto the unique tropical kitchens of Thailand, Vietnam, Indonesia,Malaysia, Singapore, Philippines, Cambodia, Laos, and Myanmar(Burma).In nearly 130 authentic recipes, a delightful narrative ribboned withpersonal anecdote, and stunning photographs and watercolors, thiswonderful volume in the Savoring series celebrates the rich culinarypast and present of one of the world's most unforgettable regions. ... Read more

Customer Reviews (3)

delicious and beautiful
-I received this book after a backpacking trip to SEAsia - the pictures are beautiful and remind us of our trip - I have since made every single recipe in the book and can say that they are not hard to make, and most are absolutely delicious (99.99% of them) - this is my all time favorite cookbook, and I will soon order a second copy since I am covering the first copy in fish sauce and chili seeds-

awesome asian cookbook
Coffee-table cookbook is an absolute bargain for the quality, content and photography.
Gives you an overview of different countries and authentic recipes with commonly found substitute ingredients if needed.
I love asian food and so many asian restaurants have blended the best of different countries to give everyone what they like. That's what this cookbook does so beautifully.

Awesome!!
You can't take your eyes off of the pictures.The photos are beautiful and rich.It's not just a cookbook.Of all the cookbooks on Southeast Asian cooking that we received for Christmas, I wish we had received this one.It's a great price.Other stores sell it for full price.The book gives wonderful details about the culture of various countries in the region.The recipes are very easy to follow and the food photography is sumptuous.All the food looks so tasty.I don't really like to cook, but I shall start trying the recipes as soon as I get the book. ... Read more

Product Description
Make over 200 delicious classic recipes designed for modern cooking techniques from 14 Asian countries. Mouthwatering specialties, including Korean bulgogi, Peking duck, and Malaysian lamb korma are easy to make. Clear step-by-step sequences demonstrate basic skills, and beautiful photographs show finished dishes and ingredients, with suggested substitutions. Full color throughout.Amazon.com Review
If you suddenly have a yen for Bara-Zushi, a passionfor Ikan Masak Molek, or a craving for Rogan Josh--don'tpanic. Run immediately to your local ATM and withdraw enough cash tofloat a battleship. Call the airlines and book a ticket to Tokyo,Singapore, and Bombay. And in the process, if you develop a hankeringfor Muc Don Thit, tell your booking agent to throw in a sidetrip to Hanoi. But remember, this takes obscene amounts of money,time, and a better explanation for your boss than "Sorry I was gonelast week, sport. I just had to have some Rempah-Rempah."

Afar easier solution, and a good way to avoid those tedious lines incustoms, is to pick up a copy of Sri Owen's Classic AsianCookbook and let her be your tour guide. From Japan to Korea toVietnam, from China to Thailand, and on into India and thesubcontinent, Owen reveals the traditions, characteristic ingredients,and distinctive cooking techniques that are the keys to authenticAsian cuisine. Most of all, her Classic Asian Cookbook easesthe intimidation many Western chefs feel when they try to whip up aclassic dish like Baak Ging Ap. Well, as it turns out, BaakGing Ap--what we commonly refer to stateside as Peking Duck--istasty, surprisingly simple to prepare, and more economical than a tripto China.

The book pulls double duty as a cookbook and referencebook. The recipes are outstanding, featuring a section on classicdishes that are a perfect introduction to Asian cuisine, and a largesection of favorites and more exotic recipes from across thecontinent. The opening includes an overview of Asian cuisines alongwith an extensive ingredients guide. For the technique-impaired, thereis also a practical, no-nonsense guide to special equipment andtechniques for Asian cooking. Highlighting the book are the vibrantphotographic guides accompanying many of the recipes. Photographs ofindividual ingredients offer the perfect road map right to the largecolor shot of the completed dish, making presentation a snap.

Classic Asian Cookbook is a must-have for anyone interested inthe wide variety of flavors that make up Asian cooking. Sri Owenprovides a great overview of all the major cuisines, along withrecipes for classic and favorite dishes from each country. While itmight not offer the same adventure as a trip to Jakarta, you'll beable to sample the Kalio Bebek in the comfort of your ownkitchen. --Mark O. Howerton ... Read more

Customer Reviews (2)

Some good, some bad..
Nothing too great about this cookbook; I've found better recipes online.

Geographic approach to the Asian Kitchen
This book includes classic dishes from the following countries; Birmania, India, Sri Lanka, Singapur, Corea, Japan, Laos, Vietnam, Thailand, Philipines, Malaysia and Indonesia.

A Wok is a must for this cookbook and an Asian store is highly advisable if you want to stick to the recipes.

This book no only brings the best of Asian cooking to your table butalso tries to teach the basic use of asian spices and ingredients and thecorrect way to combine them.

I found the book very useful, but you shouldfeel confortable with trying completely new tastes, and aromas on yourtable...

Enjoy... ... Read more

Product Description
Fifty-nine delightful meatless recipes will appeal also to non-vegetarians who love stir-fry cooking and exotic vegetable side dishes. Recipes include soups, stir-fry veggies, salads, tofu, rice, and noodle dishes for a multi-national variety. Inside covers and gatefolds describe utensils, equipment, and Asian ingredients. 40 full-color illustrations. ... Read more

Customer Reviews (5)

Not so impressed
I must disagree with the other reviewers.The recipes may be great, but I find two flaws.One is that some of the ingredients are not easy to find (unless one is a city dweller) e.g. dried lily petals, red Thai basil, Indian bay leaves, lemon leaves, banana flowers,etc.Secondly, the amounts of each ingredient need interpretation.For example, how much is 1/8 lb. of cellophane noodles, or 1 1/8 lb. of soybean sprouts, or 8 3/4oz. of carrots.Can't they just tell me it's 1/2 cup or a whole carrot or whatever.I don't happen to own kitchen scales and this just makes a lot of extra work.I'm sending it back.

Wow!
Although this is one of my shorter cookbooks, I absolute love it.The recipes are solid, impressingly good, fairly easy, and use a good variety of vegetables.I love Asian food; this cookbook makes it easy to enjoy items at home.The soups are wonderful, as someone mentioned.

Authentic Thai!
Wonderful book.The recipes actually taste authentic.I have used for over a year and like the curry recipes especially.The only shortcoming of this one is that there are not enough recipes. I highly recommend

EXCELLENT!Buy this book!
Thanks to this book- no need to go to a thai restaurant again! My husband and I are cooking fast, delicious and authentic thai at home now. Before this book, I never thought it possible to make such great Thai food at home. Pictures in this book are gorgeous and make it easy to decide what's for dinner! The curry sauces are wonderful! BUT, IF YOU BUY THIS BOOK FOR NOTHING ELSE, BUY IT FOR THE MUSHROOM SOUP RECIPE ON PAGE 15!! 100% VEGAN (though you'd never guess) AND SIMPLY AMAZING! BEST SOUP EVER!!

Simply Irresistable
As a vegetarian who LOVES asian food, this book was a dream for me.The price is right, and therecipes are wonderful and easy to make.The book itself is also just beautiful.The illustrationsmake you salivate, andthe end product lives up to the image.

One of the things I love aboutthis cookbook is that there is a picture on every page, which, to me, makes it a lot easier for me to decide what to cook.Also, even though thecookbook is fairlycompact (95 pages), it still has many of the benefitsof larger cookbooks with it's covers that open toa two page utensil andcooking tool guide, and back cover which opens to a three page Asian ingredients guide.The information in between the sections is alsogreat.

Another great thing that they do with the recipes is give younutrition facts, prep time, a not on if it'seasy to prepare or not, ifit's spicy, if it's great for company, refreshing, and also, a note to tellyouthat it can be prepared ahead of time, I think you get thepoint.

All in all, this is a great book for the vegetarian, or NONVEGETARIAN, who likes asian cooking. I'd have to say that this book is,penny for penny, probably the best Asian all vegetarian cookbook Ihavepurchased! ... Read more

Product Description
A practical guide to using some of the more common, and some of the slightly less common leaves you may come across at the Asian market. Each leaf is described in detail, to help readers learn to identify them. The medicinal properties of the leaves are also included together with accompanying recipes so that readers can learn how to prepare delicious and nourishing dishes with the various leaves. ''A perfect companion for anyone who is intrigued by the sight, smells and tastes of the leaves used in Asian cooking.'' ... Read more

Customer Reviews (1)

cooking with asian leaves
I often go into Asian shops and don't know all the leafy vegetables they sell and with this book I can purchase and sample new vegetables.Excellent ... Read more

Product Description

Love Asian food but too intimidated to make it at home? Do you find yourself flipping through an Asian cookbook, and then going out for Thai noodles or Korean Barbecue, rather than going into your kitchen? When Marnie Henricksson gave up her noodle shop in Greenwich Village, and settled down to raise her kids in the 'burbs, she had difficulty finding her favorite Asian ingredients at the local supermarket. So, Marnie tweaked her recipes to work with readily available ingredients, allowing her and her family to enjoy Asian food everyday. In Everyday Asian, Marnie shares seventy-five of her favorite dishes with home cooks.

Customer Reviews (5)

Asian Cooking for Beginners
At first glance, I was disappointed there were no pictures. However the beginning of the cookbook makes up for that in my opinion, by listing ALL that is needed to do alot of Asian cooking. I know this after 14 years of marriage to an asian and now being apart ten years. I bought this book for our three boys who are old enough to be on their own now as Christmas presents this year. As I reviewed the list, I just kept being reminded of things that was in our kitchen and that I haven't got yet for my own kitchen. As an example, Five Star Anise and a bowl and pestal. You will have to get the book to find out all the other items which can help you cook gourmet tasting asian food. Enjoy!

Love it!
This little book has a plethora of recipes and flavors to choose from. It's very handy to have. It's got recipes from all over the place and they're all yummy!

Singapore Noodles, anyone?
I don't usually write cookbook reviews nowadays, but I just had to share this with other cooks out there who like Asian foods or for those in a rut and are keen to try something new.First of all, I'm an everyday kind of cook - you know, the one who...(a) rushes home from work because he/she has to get dinner on the table as quickly as humanly possible, (b) can't be bothered with fussy dishes, and (c) calls the activity cooking during the weekdays and cuisine during the weekends.

I'm Asian and although my family and I love all sorts of different foods (we're an adventurous lot), I always opt for the easiest but tastiest I can manage on a regular day."Everyday Asian" is one of my few go-to cookbooks (and I own a ton!).I've cooked from this book for 2-3 years now and it's dog-eared and stained from all the use--that's how much I like this.Now, I've never owned a cookbook where I've cooked everything in it, but I've come close to doing so with this (approx. 95%).That's why I waited this long to review it--I wanted to try as many as I can before sharing my opinions.

(1) Its size is convenient.It's just an inch longer and half an inch thicker than the Everyday Food mag, and fits in my purse.While at work or on the train, I'll stick a post-it on what I want to prepare that evening.If I have to stop at the store, it's easy for me to figure out what I need.I know.I could be more organized than this, but I have no excuse to offer at the moment.

(2) I get a wide variety of Asian foods - Japanese, Chinese, Korean, Vietnamese, Malaysian, Singaporean, Indian, etc.All of them very easy to prepare as long as you're confident with your knife skills and you have a reasonable stock of Asian ingredients.Ingredients here can be found at any city grocery or Whole Foods.Don't you hate it when you have to hunt down some exotic ingredient like it's the Holy Grail, and at gas prices being what they are who'd want to do that anyway?For those foods that need marinating, I do so in the evening and stick it in the fridge for next day.

(3) How about some examples: Burmese Chicken Coconut Curry takes not a minute longer than preparing spaghetti, and fantastic served over noodles or white rice.Chinese Roast Pork Tenderloin--I've tried many variations of this, and the one here is the easiest and tastiest I've made.It takes less than an hour, excluding marinating time, which you can do the night before.Sautéed Broccoli Rabe with Caramelized Onions--I've used regular broccoli many times and it's just as good.This is a tasty, nutritious side.Vietname Beef Pho--I know people who pay ridiculous prices for this at trendy Chicago eateries and it's so cheap to make at home.You can make the stock yourself or buy prepared organic stock; either way, it's great and it's a main course, not just a soup.Japanese Soba with Chicken and Mushrooms--I've done this so many times I now get this on the table in half an hour.I think I can even do this in my sleep. Simply delicious.Spicy Chicken Wings--a family favorite, so tasty and cheap!Indian Spice-Rubbed Pork Chops--the best!Fried Snapper with Sweet and Sour Chile Sauce--gobsmackingly good!OK, enough...I could go on and on.

(4) The book's organization is very simple.Apart from the ingredients and equipment guides in the beginning, the recipes are organized as follows: Appetizers & Salads, Soups, Noodles, Asian Barbecue, Main Courses, Veggies & Sides.That's it.The Asian barbecue is my most used section now because it's grilling season (finally!) in Chicago.I've tried all 12 recipes in that section and every single one was excellent.

(5)No one punishes a cook for substituting ingredients.If you don't have an ingredient at hand, just substitute.Nothing here is haute cuisine.I've done it a few times and the dish still comes out quite tasty, though I strive to stick to the recipe as intended.

Obviously, this book is not an exhaustive cookbook of Asian cuisine.It's only a sampling (about a dozen or so short recipes in each section), but I've come to appreciate it for its simplicity and no-fail recipes; a small book that delivers big on taste.

Good book.
I wanted to start cooking healthier and I like Chinese, Japanese, and Thai food, so I bought this book.I'm a bachelor who knows how to cook just a few things, such as hot cereal, meatloaf, etc.I also bought a good chefs knife and some good pots and pans as well as this book and they do make a difference.

After reading the intro two chapters on ingredients and items needed to cook I went to my local asian grocer and bought a few sauces, a morter & pestle, and then went to my regular grocery store to buy some spices, rice, and veggies.That night I cooked up 3 dishes: steamed jasmine rice (in an old Black & Decker steamer someone gave me for Xmas years ago), Pepper Marinated Salmon (had some salmon in the freezer from fishing but didn't know what to do with it), and Sauteed fresh spinach with carmelized onions (and fish sauce).Aside from overuse of the salty fish sauce on the veggies (my mistake) the meal was EXCELLENT.And that's just one day after buying the cookbook.

The one thing I wish was that there were more easy noodle recipes.I'd trade the supplied Asian BBQ chapter for more noodle recipes and info if it was up to me.

Quick and easyasian meals are delicious
If you lived in NY about 10 years ago and spent time in the West Village, you probably ate at Marnie's Noodle Shop and loved it, watching them cook simple, brightly flavored noodle dishes behind the small counter, and then, best of all, eating the yummy results.

Now I know these dishes are even easier to recreate at home than I suspected.Using minimal ingredients for maximum flavor, I was amazed at how easy and tasty these recipes are. It's not "classical" asian cooking--ingredients and techniques are simplified, but to great effect.I've tried some dumbed-down asian recipes and been very disappointed, but not here.

After the first meal I cooked from the book, Korean Beef Noodles, my husband started jotting down a business plan for opening a noodle shop.A great Sesame Noodle recipe is included, along with soups, salads, appetizers, and entrees like Chinese Red Cooked Beef Stew and Salmon with Tomato and Garam Masala.

I've recommended this book to my brother in law,a great cook, and he is in love with it.I just cooked the Burmese Chicken Curry tonight and it was amazing.

Thank you, Marnie!!!! ... Read more

Product Description
For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes, from Edamame with Szechwan Pepper-Salt to Stir-fried Shrimp and Garlic Chives. Asian Vegetables takes the mystery out of these enticing ingredients and puts the flavor in for fabulously healthy and delicious meals. ... Read more

Customer Reviews (5)

Yummy
We borrowed this book from the library at first. We tried many of the recipes and loved almost all of them and so ended up buying it. We have tried about 8 recipes so far and the only one we haven't enjoyed thoroughly was the long beans with dried shrimp (the dried shrimp was not to our taste-buds liking!).

This book just serves as an intro to the veggies used in asian cooking, giving a brief description for each one. It offers only one or two recipes per veggie. And don't be deceived, this is not a vegetarian book! Most of the recipes have meat! (The braised short ribs with hearts of bok choy was great!)

Very delicious!

An Average Book, not up to Standards on the Subject
`Asian Vegetables' by first time author, Sara Deseran is a lightweight entry into the world of books about Asian cooking. While there may not be as many heavyweight classics as there are in English for Italian, French, or Mediterranean cuisines, there are important classics against which one's efforts must be measured. The heavyweight in the area of guides to Asian ingredients is `Bruce Cost's Asian Ingredients', updated in 2000.

For starters, for roughly the same list price in paperback, Cost's classic has twice as many pages, covers all ingredients, not just vegetables, and presents vegetables and all other products in a greater depth than Ms. Deseran's book. For starters, Deseran does not include the Latin scientific names for her vegetables, which is doubly annoying as she herself says, most of the vegetables have different names, even in different parts of China, let alone different names in Japan and Thailand. So, the only way to be sure we are talking about the same thing is to give the one name that is guaranteed to be the same across all books.

Ms. Deseran has one opportunity to gain a march on Cost's book by providing color photographs of almost all of the plants she discusses, but this feature is, to my mind, done poorly. In an attempt to compare and contrast the appearance of related vegetables, the photographs are all `family pictures'. Thus, for example, one picture of four oriental members of the cabbage family is so small that I am very hard pressed to see the differences between the four vegetables in the photograph, and I am hard pressed to see the difference between choy sum (Chinese flowering cabbage) and the Mediterranean veggie, broccoli Rabe (rapini). This brings up another weakness with the book.

One of the main features of the book is the recipes presented for each featured ingredient. One problem with these recipes is that relatively few of these ingredients are available outside of an Oriental market in a large city such as New York or San Francisco. My local very well stocked megamart probably carries less than a third of the ingredients in this book. One of the virtues of Bruce Cost's book is that since it covers all types of Asian products, including meat, fish, noodles, sauces, and grains, the average coverage is probably better than half, as grains, noodles, and fish are much more common than many vegetables. So, even though Ms. Deseran says that most oriental leafy greens are almost entirely interchangeable with one another, this doesn't help if you can't find any. It would have made the recipes much more useful if the author had provided substitutions, especially for the leafy green vegetables and the squashes.

Even on the subjects on which both Deseran and Cost have articles, Cost's information is deeper and generally more useful. While Deseran has articles on `Ginger' and `Galangal and Turmeric', Cost has several pages on the `Ginger family', including individual articles on `Ginger', `Galangal', `Turmeric', `Mioga Ginger', and `Lesser Galangal'. For the ginger family, both books provide two soup recipes featuring ginger and Galangal. Deseran gives the usual short paragraph to ginger, while Cost gives two pages to ginger, including a discussion of `baby ginger' and ginger shoots. Cost also covers dried and powdered preparations made from ginger and turmeric, which are beyond the scope of Deseran's book. Deseran does cover a fairly sizable number of non-vegetable topics in her `pantry glossary', but most entries offer little substantial information. For example, there is a paragraph on chicken broth, which gives no recipe for same, and makes no mention, like Cost, that the Asian chicken broth is an entirely different preparation than it's French or Italian cousins. She simply suggests you use a commercial western style organic chicken broth. This point alone makes me question the depth to which Ms. Deseran has seriously researched her subject.

Oddly, Ms. Deseran's bibliography is very respectable and includes `Bruce Cost's Asian Ingredients'. It almost seems she knows of this important work, but has never read it. Ms. Deseran's patron and inspiration for this book is noted Chinese cookbook author, Barbara Tropp, whose `The Modern Art of Chinese Cooking' has all the cachet and quality of a Chinese `Mastering the Art of French Cooking' by Julia Child. And, Ms. Tropp agrees with Mr. Cost in clearly distinguishing Chinese from French broth by leaving out the vegetables and adding ginger. So much for packaged supermarket stocks!

One attraction found in Ms. Deseran's book is the anecdotes by noted chefs on Oriental ingredients. I found these contributed virtually nothing to the value of the book.

Virtually the only situation in which it seems Ms. Deseran's book may have an edge over Bruce Cost's work is if you happen to live near a first class Asian market which stocks a good variety of fresh ingredients and the color pictures can serve as an aid in identifying the products. But then, Cost's book becomes more valuable, as it offers an excellent guide to how to make the best of Asian markets, something Ms. Deseran does not cover, except to note how to care for the vegetables once you have them.

This is really an average book, so my three stars simply reflects that this book offers virtually nothing when compared to the standard works on the subject.

A poor man's "Amaranth to Zucchini"
This is a good guide to the produce you'll find in an Asian market, and it gives you a decent idea of what you can do with that bitter melon or mustard cabbage after you've brought it home. It's a good book -- but I can't work up my enthusiasm for it.

For one thing: even though the photography is attractive, it's not terribly useful. Presumably to both save money and to give a sense of size-and-scale, most of the vegetable photos have several items in the same picture (Chinese broccoli next to choy sum next to mustard cabbage), with little circles (TOO-little circles) indicating the item highlighted in the text. The veggie photos are also smaller than the recipe photos; personally, I'd rather a good hard look at a healthy bunch of greens than a full-page picture of Asian gumbo with mustard cabbage and chinese sausage (however appealing that recipe might be).

The information given is also... well, not quite minimal, but far from exhaustive. While the entry for Lotus root in Vegetables from Amaranth to Zucchini is two or three pages (plus recipes), there's really only 3 paragraphs devoted to it here. It's good information, mind you, just not that much of it.

But note that I do give the book 4 stars. If you're completely new to Asian cooking, then this inexpensive book may be helpful (and a fatter book would be overwhelming).

A little too limited in category
This book would've ordinarily been a very good book, however, with a few of the same kinds of books available at the same time, I believe that you should shop around before purchasing this one. I have looked at several with the same theme and have found that "Asian Greens" is more concise and lists 3x more vegetables than this book and offers 30 more recipes than this book. Yes the pictures are very beautiful but so are the ones in "Asian Greens". For an informative guide, I would have to go with "Asian Greens" -- unfortunately, I picked up this one first and have since bought "Asian Greens" to help me pick Asian vegetables at the markets.

Everything You Need to Know
Next time I go to my local farmer's market I will take this book with me to share with the other shoppers who stand puzzled in front of the Asian vegetable vendor's table. In addition to a complete guide to Asian vegetables with great pictures, this book is full of recipes that are clearly explained and good to eat. The author's style, something one doesn't always notice in a cookbook, is personal and fun to read. ... Read more

Product Description
Both Traditional & Americanized version of 100 Popular Chinese Recipes.

This Book has been updated with an Active Table of Contents

From Soups & Appetizers to Meats & Vegetables.
With Tofu Recipes, Meat & Poultry Recipes, as well as Fortune Cookies & Deserts this is the cookbook for those wishing to Master the Taste of the Orient. ... Read more

Customer Reviews (3)

Active Table of Contents
This Book has been Updated With an Active Table of Contents. A Link to Every Recipe.

Not functioning correctly
The links in the table of contents are not functioning. Unless this feature works, there is no way to scroll through the recipes.

good book!
it is an amazing deal only $0.99 it has over 100 recipes and they are well writin and easy to follow an A++ ... Read more

Customer Reviews (1)

Basic
This is the very first cookbook that I bought, more than 30 years ago.Even then, it was on the "hurt book" table.Being away at college, I was looking for recipes to recreate my favorite dishes from when I was growing up.

This is a very straighforward book, divided into pork, beef, chicken, vegetables, etc.It has no pictures, a brief description or background on the dish, then the recipe.It covers most, if not all of the basic and classic recipes from Indonesia, Malaysia, etc.At the end, it had a section on ingredients.Unless it has been updated, I am sure the mail order sources are defunct. ... Read more

Product Description
Now you can bring the authentic tastes and techniques of Asian grilling right into your own home. Su-Mei Yu, renowned Thai chef, teacher, restaurateur, and award-winning author of Cracking the Coconut, shows you just how easy it is to grill in her new book, Asian Grilling.

After providing key technical info (for authentic taste, Su-Mei champions use of the traditional mortar and pestle, though she also endorses the blender with a few procedural adjustments), she then offers her skewer repertoire, which can be matched with zesty dipping sauces and flavorful relishes like Tomato and Chile Sambal or Indonesian Peanut Sauce. Companion chapters, "Wrapped and Grilled" and "Grilled and Wrapped," present alternative versions of traditional case-cooking in dishes like Grilled Marinated Catfish in Banana Leaves and Korean-Style Grilled Beef in Lettuce. Equally tempting are recipes for grilled salads like the feasible-to-fix-after-work Thai-Style Grilled Eggplant Salad; noodle and rice dishes, including Soba Noodles with Grilled Vegetables and Sesame-Ginger Dressing; and grilled desserts, such as Grilled Mangoes with Ginger Syrup. With a separate section on making the required spice blends and pastes, tips on shopping, and color photos throughout, the book opens grilling vistas to those of us inclined to simply throw some hamburger on the barbie again, for want of a better way. The dishes are also just plain fun to prepare. --Arthur Boehm ... Read more

Customer Reviews (4)

Great for grilling & sauces
This is a nice cookbook for those interested in Asian food. There are many recipes for marinades and sauces, as well as grilled salads, noodles and flatbreads, even Thai quesadillas. Su-Mei Yu, a native of Thailand, does a nice job of explaining methods for grilling and for proper satay. There are recipes from most countries in southeast Asia, Japan, Korea and China. The recipes appear to be rather authentic and easy to follow. There are many good pictures of the food, and she suggests multiple ways to serve particular dishes (for example, with different sauces or sides).

While this isn't my very favorite Asian cookbook, it is one I refer to often. I'm glad it's in my library. Those who love to grill and/or make Asian food will likely find it to be very useful.

Delicious results
My wife and I have been visiting Thai and Vietnamese restaurants for years.I have bought several other cookbooks with little success; The recipes looked good on paper but didn't measure up.I found this book easy to follow.The ingredients were easy to find and the results were great.I would recommend this book to someone who has as least cooked some Asian food.

More of Thai Taste than Asian
I buy this book so that I can cook some Southeast Asian food for my Chinese in-laws. I made the Malaysian Beef Kabob, but it turned out more like Thai beef Kabob.Too much emphasis on one ingredient, i.e tumeric, that I have too modify it.I was a little dissapointed.

Mouth-watering recipes from South East Asia
This book is different from many Asian cookbooks in that its primary focus is on grilling techniques as they apply to Asian foods.The result is a scrumptious wealth of recipes which are truly a delight to prepare and eat.The only reason I didn't give the review 5 stars is that I found that many of the recipes were a little more time-consuming than I prefer, taking 45 minutes minimum to prepare.However, the result is food that is truly authentic Thai, Vietnamese, Chinese, Laotian, and so on.This book really delivers on the flavors of South East Asia.Most recipes call for ingredients which can be found in any grocery store, but there will be times you'll have to make a trip to your neighborhood Asian mart to discover the delight of cooking with real banana leaves, palm sugar or some of the more unusual ingredients.I would say that if you love cooking, especially on the grill, and enjoy flavorful food, you'll really get a lot out of this book. ... Read more

Product Description
This book is a guide to the food and cooking of this region. It is brimming with useful information about the ingredients and cuisines, as well as containing a collection of enticing and easy-to-prepare recipes. ... Read more

Product Description
You don't need to be Asian or go to cooking school to make great Asian food at home, and the author of Asian Cooking for Beginners is proof of that!Especially in the age of the internet, there is no reason everyone can't cook Asian food:no matter where you live, you can have even the most "exotic" ingredients delivered to your home.

This book collects together classics of Asian cooking from China, Japan, Thailand, Korea, and elsewhere, and presents the recipes in an accessible, straight-forward style that makes it easy for you to cook authentic-tasting Asian food. Including detailed infomation on locating ingredients and on different ingredient brands, this is a wonderful introduction for all lovers of Asian cooking, from beginner to experienced cook. ... Read more

Customer Reviews (1)

Author's Notes
I am the author of this cookbook.

First of all, although the description does not mention it, this book also contains a detailed sushi section.It gives clear instructions on how to make great sushi at home, including how to make sushi rice, how to cut sushi, and how to make several different rolls.A detailed glossary explains different kinds of sushi, and the book also tells where someone can get great quality sushi on-line.

The book also contains traditional recipes from China (stir fries and dim sum), Thailand, Vietnam, & Japan.

Recipes include:
How to make great white rice
Red Bean Sesame Ball (Dim Sum)
Shao Mai (Dim Sum)
Pad Thai (Thailand)
Larb (Thailand)
Sticky Rice (Thailand)
Bun Bo Hue (Vietnam)
Bun Rieu (Vietnam)
Fresh Spring Rolls & 2 sauces (Vietnam)
Catfish in a Claypot (Vietnam)
Pho (Vietnam)
Sushi Rice

Detailed glossaries explain ingredients and often brand names are suggested.There is a list of websites of where to get ingredients, including fresh ones like fresh lemongrass & galanga, as well as equipment.

The recipes are written so that the novice Asian cook can immediately cook good Asian food.The more experienced Asian chef will appreciate the combination of recipes given.

The recipes are not "Americanized"- they use traditional, authentic ingredients such as galanga (galangal), lemongrass, kaffir lime leaves, and fish sauce.Again, websites of where to get all of this are listed. ... Read more

Product Description

Customer Reviews (2)

Only Book of its Kind - Could Be Better
In general, I'm not a person who believes in "Asian" food. Try food from Thailand, Canton, Mongolia, and Korea, and tell me those are the same. However, it's not the cuisine that Dr. Le is referring to as "Asian," but the diet. This is a guide to eating and cooking for a particular Chinese diet which has spread to various other Asian countries, including Thailand and Viet Nam. In addition to abstention from all animal products (including eggs and dairy), this diet avoids or eschews tobacco, onions, garlic, and two other similar "pungent spices." (Dr. Le lists chives, shallots, and leeks, and does not mention tobacco for cooking.) So that's what the "Asian" part of the title is all about.

This is the only English book I know of dealing with this "Asian" veganism. American veganism tends to be all about garlic-worship. If you're into this, or one of those sattvic diets from which the Hare Krsnas take their cue, this is the only vegan cookbook I know of that isn't dominated by the "pungent spices."

The recipes are good, but quite simple. For someone switching from eating brisket and quiche to garlic-free veganism, the book is ideal. Experienced vegans will likely find the introductory section (one third of the book) well-trodden ground, and experienced vegan cooks who don't particularly care about the garlic- or onion-content of their dishes won't find the recipes exciting or new (which is not to say that they're not good).

In addition to those who have a particular interest in "Asian" veganism, the book will be interesting to those who are curious about veganism from another cultural standpoint - the author was born and raised in Viet Nam, and this has decidedly influenced her view of her diet.

NOT Asian Recipes
I was stunned when I got this cookbook and went through it. Despite the title and the authors ethnicity, there are maybe 10 Asian recipes in this book, and those are basic recipes you could find in any veggie cookbook (miso soup, fried rice, etc.). The bulk of the recipes in this book are basic standby's found in almost any begining veg cookbook....lasgna, pizza, chili, guacamole, mushroom barley soup, blueberry muffins, tofu scramble. The back flap says the recipes are simple and quick...and they aren't kidding, these are very basic and simple recipes. Too simple and too generalized for my tastes and cooking skill. ... Read more