The second book in DK's series with the CIA covering the "Worlds of Flavor" International Conference and Festival, ,The Flavors of Asia culls recipes from 40 leading chefs from Asia, India and the U.S., including Masaharu Morimoto, Suvir Saran and many others. By transforming the "Worlds of Flavor" festival into a cookbook, the Culinary Institute of America --- one of the best culinary schools in the world --- brings the conference's superb culinary talent right into the home kitchen. Award-winning restaurateur, chef, and author Mai Pham joins the CIA in presenting 125 accessible recipes, from Ammini Ramachandran's Spicy Fritters with Coconut Chutney to Fuchsia Dunlop's General Tso s Chicken, from Myung Sook Lee s Korean Lettuce Wrap with Spicy Beef to Elizabeth Andoh's Kabocha Squash with Red Beans. The chefs' cooking techniques and regional notes appear in feature spreads throughout the book. An enthusiastic foreword by conference chairs and culinary experts Suvir Saran and Fuchsia Dunlop as well as an introduction by Mai Pham, describe Asia's rising influence on world cooking round out this must-have book.
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Book Description
Editorial Reviews
About the Author
James-Beard Award nominee Mai Pham is the chef/owner of the nationally acclaimed Lemon Grass Restaurant and Lemon Grass Asian Grill and Noodle Bar in Sacramento, CA. A food columnist for the San Francisco Chronicle and host of the Food Network special "My Country, My Kitchen: Vietnam," Mai is the winner of an IACP Award for Distinguished Journalism and a guest chef-instructor at The Culinary Institute of America.
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Most Helpful Customer Reviews
8 of 10 people found the following review helpful:
5.0 out of 5 stars
A worthy compendium of culinary delight,
By Midwest Book Review (Oregon, WI USA) - See all my reviews
This review is from: The Flavors of Asia (Hardcover)
The Flavors of Asia is a gorgeous, hardcover cookbook collecting recipies from forty of the best chefs in India, Asia, and America. Each of the 125 recipes is presented with numbered, step-by-step instructions, a beautiful full-page photograph of the dish, and insightful comments on the origin and use of the recipe. Recipes include "Baechoo Kimchi", "Spicy Lemongrass Tofu", "Singapore Chili Crab", "Banana Blossom Salad with Chicken", and more. Additional comments on more general Asian culinary techniques such as stir-frying round out this user-friendly cookbook excellent for chefs of all skill and experience levels. A worthy compendium of culinary delight.
2 of 2 people found the following review helpful:
3.0 out of 5 stars
A tricky diversion,
By Mogul51 "Bill" (Boca Raton, FL) - See all my reviews
This review is from: The Flavors of Asia (Hardcover)
The book has a nice blend of information and recipes but the instructions aren't as clear as they might be. I wish the glossary and index were a little more complete as well. But the final dishes are quite good.
Mogul51Bill
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