The Asian Bistro Cookbook [Paperback]

Andrew Chase (Author)

Book Description

Publication Date: September 1, 1997

The Asian Bistro Cookbook, gives you the best of China, Japan and Thailand- plus a tantalizing range of dishes from the Philippines, Korea, Vietnam, Indonesia and Taiwan.

Editorial Reviews

Review

An easy-to-use collection of authentic and distinctive recipes ... ingredients that are readily available and results that are simple and quick to prepare. -- Linda Hutton, Home Cooking, July 2000

About the Author

Andrew Chase was educated at Columbia University in New York and National Taiwan University in Taipei, subsequently working in Taipei, Hong Kong, Manila and Shanghai. Since 1988, he has owned and worked as chef at a number of restaurants in the U.S. and Canada, including Café Asia, Berkeley Café, and, most recently, Youki Asian Bar and Bistro.

Product Details

• Paperback: 192 pages
• Publisher: Robert Rose (September 1, 1997)
• Language: English
• ISBN-10: 1896503217
• ISBN-13: 978-1896503219
• Product Dimensions: 9.9 x 6.8 x 0.6 inches
• Shipping Weight: 15.2 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #2,847,234 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

4.0 out of 5 stars Incredible Asian taste sensations for the Western palette, October 3, 1999

By 

Winfield Hill (Boston, MA) - See all my reviews

This review is from: The Asian Bistro Cookbook (Paperback)

We got this book after experiencing Andrew Chase's mouthwatering creations at his Asian Bistro restaurant in Toronto. It eclipsed our previous taste sensations! Now we can create some of these ourselves with his recipes, using ingredients he helps us find around here in Boston. Actually, the book's Asian Pantry section and little sidebars for each recipe make good reading by themselves, and inspire noncooks! Most recipes also have 'variation' suggestions. The book's color photography is outstanding, and helps us choose what to eat next. Liberal sections on Appetizers, Soups, Seafood, Poultry, Meat, Vegetable Dishes, Noodles and Rice, Pickles and Condiments, and Desserts make us positively salivate!

For example, Taiwanese Escargot; Filipino Marinated Fish Salad with Mango (kilawin); incredible Satay recipes; Salmon with ginger; Swordfish with sake (motoyaki-style); Korean Cucumber Soup; Indonesian-style Stuffed Cabbage; Taiwanese Paella; Peking Cornish Hens; Mint and Coriander Lamb with Vietnamese marinade, where to stop! Our experience is that these recipes somehow make your meat really juicy.

Plus, The Asian Bistro Cookbook has a good index. OK, get the book, but be sure to make a trip to Youki's Asian Bar and Grill in Toronto, don't miss their incredible desserts. Sadly, only a few are in this book.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Even I could do it!, February 8, 2000

By 

peggy chase (Cape Cod, Massachusetts) - See all my reviews

This review is from: The Asian Bistro Cookbook (Paperback)

I visited Andrew's restaurant in Toronto and wanted to duplicate the unique taste of his Asian cuisine. I made quite a few dishes and they were delicious! His recipes were written so that even a novice such as I could successfully complete a meal-- and it was fabulous. You have got to try it!

1 of 1 people found the following review helpful:

5.0 out of 5 stars A great addition to any library!, January 31, 2000

By A Customer

This review is from: The Asian Bistro Cookbook (Paperback)

After visting Youki (Andrew Chase's restaurant in Toronto) me and my husband knew the Asian Bistro would be a great addition to our cookbook library. With such recipies as banana and chocolate spring rolls and Thai grilled chicken wings I was hooked after the first meal. This is a cookbook I would pass on to future generations.