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Complete Asian Cookbook Hardcover – May 1, 2012


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Product Details

  • Hardcover: 648 pages
  • Publisher: Hardie Grant Books; Rev Upd edition (May 1, 2012)
  • Language: English
  • ISBN-10: 1742701442
  • ISBN-13: 978-1742701448
  • Product Dimensions: 9.7 x 1.6 x 11.3 inches
  • Shipping Weight: 5.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Best Sellers Rank: #59,686 in Books (See Top 100 in Books)

Editorial Reviews

Review

"I cherish and refer to [it] often because it is so thorough going and authoritative in its subject matter, and the recipes are uncommonly well written and authentic."  —Craig Claiborne, author, New York Times Cookbook


"This marvelous book is a tour de force . . . Authentic recipes, all possible for one Western kitchen."  —Publishers Weekly

About the Author

Charmaine Solomon is recognized as one of the most knowledgeable and practical writers on Asian food. Her other titles include Complete Vegetarian Cookbook and Encyclopedia of Asian Food. Since The Complete Asian Cookbook was published in 1976, more than a million copies have been sold, and it has been translated into German, French, and Dutch.

More About the Author

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Customer Reviews

I have used a copy of this book for years.
Joe Citizen
I highly recommend Ms. Solomon's book to anyone wishing to expand their cooking repetoire.
Edward A. Kohnstamm
I still cook recipes from this book several times a month.
Christine

Most Helpful Customer Reviews

120 of 123 people found the following review helpful By Carol Walker on May 28, 2002
Format: Hardcover
I have owned and loved this cookbook for 20 years. It is a MUST for anyone who wishes to become conversant in Asian food. I have lived in Indonesia for 7 years and traveled extensively in the region, and find her recipes to always be authentic. My one complaint is that a few years ago the book was republished with "revised" in big letters on the front, and I bought a second copy thinking it would be updated inside. In fact, it is absolutely criminal that they refer to it as "revised." IF YOU OWN AN OLDER VERSION OF THIS BOOK DO NOT BUY A NEW ONE. Virtually the only noticeable difference is that the photos are smaller and the list of where to buy ingredients is replaced by a forward saying that ingredients are now more readily available and food processors are useful (duh). Although she mentions changes to one recipe, Singaporean laksa, I have not seen a single change to the rest of book - including corrections of the rare typo or mistake, or instructions for a food processor where it clearly would make sense. Solomon and the publisher should be ashamed that they called the new edition "revised" and thereby caused loyal fans like me to waste money on a new book.
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38 of 38 people found the following review helpful By A. Stefanski on December 28, 2001
Format: Hardcover
I received this cookbook over the holidays, after noticing it in a bookstore and making it expressly
clear I really wanted it. It's sheer size got my attention when sitting on the shelf, and simply looking at
the table of contents, and the huge list of types of cuisine covered in the book, made me realize this
was definitely something that I would love to have, as it would be a wonderful chance to try new
types of food, and expand my cooking horizons.
Each country is divided into a seperate section, with the exception of Indian and Pakistani cuisine
being grouped together, as she states they are too similar to really be able to seperate. The
beginning of each section takes a little time to describe the country, and to show the author's
connection to the cuisine from that area - she's spent time working with people from every area,
watching and talking to them, to learn their ingredients and cooking methods. And it shows, as after
the description, she gets into information on those methods of cooking, how the food is presented,
and how it is eaten. She'll also give a list of ingredients very common to the cuisines from that area,
things you'll want to keep on hand if you make that type of cuisine often.
Each recipe is presented in both it's native name (or English transliteration), along with the English
equivalent underneath. The instructions are also nice and clear, making it less likely that there will be
confusion during cooking.
As Ms Solomon lives in Australia, and the book originates there, there are a number of minor
differences in names of ingredients, utensils, and other items.
Read more ›
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57 of 65 people found the following review helpful By Charmaine Solomon on February 4, 2001
Format: Hardcover
First off, let me confess - I am the author of this book. However, I have only recently dared to "surf the net" and have been delighted to discover several 5-star reviews of this book which was written 25 years ago. I would like to thank all those who have given it such high praise, and assure them that the reason the recipes work so well is because I tested them all and then made sure that I relayed the information in easy-to-understand language. It was lots of hard but enjoyable work, and when I read the reviews it makes me feel it was certainly worth while. I have thanked those who included an email address, and just wish they all did. I have written many books since then, but this one is probably the most used in my kitchen too. If anyone thinks their copy is dog-eared and has stains on it, they should see mine! Before the internet, I would get letters from places I have never been, but where someone has cooked from my book and found it rewarding. Considering the way Asian ingredients have become widely available in the intervening years, the introduction to the revised edition covers the subject for those who live in big cities and can buy the fresh herbs, roots and leaves which are now sold even in "western" societies. The publisher keeps reminding me that there are folks out in woop-woop (Australian slang for back of beyond), who would still have to rely on dried or canned ingredients, so we didn't re-write the recipes, knowing that any keen cook would make their own adjustments. Meanwhile, I have been making my own adjustments - there's always something to learn, and in the past five years I've taken to making curry pastes and marinades which cut time in the kitchen by half. These were mostly to save myself and my cooking pupils time and effort.Read more ›
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28 of 30 people found the following review helpful By A Customer on March 7, 2000
Format: Hardcover
I have owned the original copy of this book since 1984. I also lived on the Pacific Rim for 12 years. This book is without a doubt the most authentic Asian cookbook I own, and I own several. I have found Ms. Solomon's directions always clear and informative. Yes, some ingredients may be a bit out of date and you can use shortcuts (i.e. canned Thai sauces), but I find I still go back to the original recipes for the best taste. I have never had a failure using this book. My Maylaysian/Indian friend uses the Malay and Indian recipes all the time (because they're so good), the Thai section is better than in the restaurants, I re-create Indonesian food that tastes the same as in Indonesia, and everyone asks me for my Chinese and Indian recipes. The Japanese food tastes just like in the Japanese restaurant in San Francisco where I ate If you really get into Asian cooking I also recommend Ms. Solomon's Encyclopedia of Asian food, and another book called simply "Southeast Asian Cooking," by a German publisher (no author listed).
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