From the street markets of Bangkok to prestigious hotels of Hong Kong and Kuala Lumpur, Entree to Asia is a treasure book of culinary delights. This companion to the Emmy-nominated PBS TV series is a destination-based Cookingbook featuring the cuisine and culture of Southeast Asia. Entree to Asia features over 50 recipes, enriched with tips from some of Asia's master chefs and spiced up with tales, anecdotes, and color photography from chef Thomas Robson's travels in Southeast Asia. Recipes include tantalizing dishes such as Chicken in Thai Green Curry and Cantonese Stir-Fry.
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Entrée to Asia leads you on a seductive journey to Singapore, Malaysia, Thailand, and Hong Kong. In it, Thomas Robson, a chef from Vancouver, British Columbia, presents a vivid travelogue in words and color photos (all related to his television show of the same name) that highlight the 50 recipes presented on the show. The pictures bring to life the adventure and visual feast of local markets, with fat bundles of green, slim scallions heaped next to baskets of glistening fish and crocks brimming with mysterious-looking seasoning pastes. Photos of grilled satays accompanied by coconut-milk-rich Thai Peanut Sauce and Braised Prawns, stir-fried with ginger and Chinese rice wine, tempt you to head for any Asian market within your reach. Chinese Broccoli and Prawn Salad and Thai Corn Cakes call on simple techniques that most cooks will be comfortable with, while more complex dishes like Cantonese Clay Pot Rice will reward moore involved concentration.
This authentic Asian cooking does require some access to particular ingredients. Besides fresh produce and seasonings like Kaffir lime leaves, you may need bottled fish sauce, canned coconut milk, and other staples to make authentic dishes from scratch. Anyone who can get the Canadian line of Asian Home Gourmet Spice Pastes (a clearly acknowledged sponsor of Robson's show and this book) will enjoy shortcuts in blending some ingredients.
Do not miss the Thai Pineapple Rice. Accompanying culinary information with background on Asian culture, Robson explains that this dish, stuffed into a fresh pineapple, serves as a birthday cake in Thailand, with guests gathering around it to sing happy birthday. --Dana Jacobi
About the Author
Thomas Robson, a Vancouver-based, classically trained chef, is co-founder of La Maison Sanguinet Ecole de Cuisine in Montreal. He has traveled extensively in Southeast Asia, learning firsthand the secrets of Asian cuisine.
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