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.
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Editorial Reviews
Amazon.com Review
If you suddenly have a yen for Bara-Zushi, a passion for Ikan Masak Molek, or a craving for Rogan Josh--don't panic. Run immediately to your local ATM and withdraw enough cash to float a battleship. Call the airlines and book a ticket to Tokyo, Singapore, and Bombay. And in the process, if you develop a hankering for Muc Don Thit, tell your booking agent to throw in a side trip to Hanoi. But remember, this takes obscene amounts of money, time, and a better explanation for your boss than "Sorry I was gone last week, sport. I just had to have some Rempah-Rempah."
A far easier solution, and a good way to avoid those tedious lines in customs, is to pick up a copy of Sri Owen's Classic Asian Cookbook and let her be your tour guide. From Japan to Korea to Vietnam, from China to Thailand, and on into India and the subcontinent, Owen reveals the traditions, characteristic ingredients, and distinctive cooking techniques that are the keys to authentic Asian cuisine. Most of all, her Classic Asian Cookbook eases the intimidation many Western chefs feel when they try to whip up a classic dish like Baak Ging Ap. Well, as it turns out, Baak Ging Ap--what we commonly refer to stateside as Peking Duck--is tasty, surprisingly simple to prepare, and more economical than a trip to China.
The book pulls double duty as a cookbook and reference book. The recipes are outstanding, featuring a section on classic dishes that are a perfect introduction to Asian cuisine, and a large section of favorites and more exotic recipes from across the continent. The opening includes an overview of Asian cuisines along with an extensive ingredients guide. For the technique-impaired, there is also a practical, no-nonsense guide to special equipment and techniques for Asian cooking. Highlighting the book are the vibrant photographic guides accompanying many of the recipes. Photographs of individual ingredients offer the perfect road map right to the large color shot of the completed dish, making presentation a snap.
Classic Asian Cookbook is a must-have for anyone interested in the wide variety of flavors that make up Asian cooking. Sri Owen provides a great overview of all the major cuisines, along with recipes for classic and favorite dishes from each country. While it might not offer the same adventure as a trip to Jakarta, you'll be able to sample the Kalio Bebek in the comfort of your own kitchen. --Mark O. Howerton
From Publishers Weekly
In this excellent introduction to 14 distinct Asian cuisines, Owen (Indonesian Regional Food and Cookery) nimbly demonstrates their differences and similarities. Cuisines from India, Sri Lanka, Myanmar, Laos, Thailand, Malaysia, the Philippines and Indonesia celebrate spices and chiles that are often cooled with yogurt or coconut milk sauces; pungent fish sauces and shrimp pastes also are emphasized. Traditional fare of China, Japan, Korea, Vietnam, Cambodia and Singapore call on soy sauces and other fermented condiments for punch. Patrani Machchi (Baked Fish Wrapped in Banana Leaves) from India, Kalio Bebek (Duck Pieces in Rich Coconut Sauce) from Indonesia, or Yam Pla Muek Mamuang (Green Mango and Squid Salad) from Thailand may be unfamiliar to Americans. Others, including traditional sauces and accompaniments such as Sambal Ulek (Chili Sauce) from Indonesia, Mangai Achar (Mango Pickle) from India or Kimchi (Pickled Cabbage) from Korea offer slighter, familiar notes. Owen's detailed descriptions of unfamiliar ingredients and step-by-step instructions for preparation and presentation techniques are clarified by the publisher's trademark photo illustrations. Although some techniques are tricky and some ingredients may be hard to find, this colorful guide and reference brings these unfamiliar cuisines within reach of interested home cooks. BOMC/Good Cook featured alternate.
Copyright 1998 Reed Business Information, Inc.
Copyright 1998 Reed Business Information, Inc.
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14 of 14 people found the following review helpful:
4.0 out of 5 stars
Geographic approach to the Asian Kitchen,
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This review is from: The Classic Asian Cookbook (Classic Cookbooks) (Hardcover)
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 but also tries to teach the basic use of asian spices and ingredients and the correct way to combine them. I found the book very useful, but you should feel confortable with trying completely new tastes, and aromas on your table... Enjoy...
1 of 2 people found the following review helpful:
3.0 out of 5 stars
Some good, some bad..,
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This review is from: The Classic Asian Cookbook (Classic Cookbooks) (Hardcover)
Nothing too great about this cookbook; I've found better recipes online.
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