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Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian-Inspired Recipes for Your Barbecue Hardcover – June 4, 2002
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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
From Publishers Weekly
Copyright 2002 Cahners Business Information, Inc.
More About the Author
The book, The Elements of Life mirrored my latest quest as a Thai cook, author and amateur food historian. My first book, Cracking the Coconut, Classic Thai Home Cooking was written to record traditional Thai home recipes and techniques. It was followed by Asian Grilling, a book of fun and easy recipes with Asian flavors. The Elements of Life explains the concepts and natural philosophy that underlie Thai cooking and the Thai way of life. It is a culmination of my personal journey to study this ancient teaching. Knowing my home element is like having a personal compass. It has guided me to live in full partnership with nature as I cook and care for myself, my family and friends, and the customers of my restaurant. It is also the foundation on which a cooking academy, Prem Center Organic Cooking Academy was founded by myself and my dear friend, M.L.Tri Devakul. The school is located in Mae Rim, northern Thailand where guests and students can learn firsthand how to apply this philosophy by harvesting, cooking and eating seasonal produce from our organic farm.
I hope you will join hands with me in preserving nature's ways, and in turn cooking and eating nature's gifts and being rewarded with good health and contented life.
Please visit my blog: http://www.sumeiyu-thailiving.blogspot.com/ and my restaurant's web site: http://www.saffronsandiego.com
Top Customer Reviews
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.
Most Recent Customer Reviews
Nothing like South East Asian cooking, especially grilled street food. This collection touches many of the classics - like various regional takes on satays. Read morePublished on January 13, 2014 by Robin