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Asian Fusion Paperback – September 20, 2010
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Top Customer Reviews
If you have never cooked Asian foods at home, this book will be a very handy reference guide. The first 20 pages is nothing but the ingredients and their definitions! This is a very helpful section when you are trying to shop for ingredients...should you look for Chana dal with the vegetables or the spices? (it is a pea, usually sold dried by the way!)
The recipes are divided by region, which makes it a little hard to flip through to find a recipe but the index in the back simplifies it since you can look up 'eggplant' and find all appropriate dishes. Each recipe is given an English name as well as it's traditional name and there are a few sentences about each one describing its' history, taste, technique, etc. I was a little intimidated by the number of ingredients in some of the recipes but this is not unusual for Asian cuisine. So many flavors, spices, vegetables, etc are added to some dishes to achieve just the right flavor. The recipes aren't necessarily complicated or time consuming but these are not 5 ingredient dishes. The author does a wonderful job of describing the preparation steps of each recipe so even if you are a novice in the kitchen, you will not have too much trouble with the preparation of these dishes.Read more ›