Look & Cook: Asian Cooking [Hardcover]

Anne Willan (Author)

Book Description

Publication Date: September 15, 1994 | Series: Look & Cook

A new entry in the popular Look & Cook series offers such wonderful Asian recipes as Korean Grilled Beef and Vietnamese Spring Rolls, all designed for easy home preparation and colorfully illustrated. 17,500 first printing.

Editorial Reviews

From Publishers Weekly

Willan (French Regional Cooking) is well-known for founding La Varenne, the noted French cooking school, and for writing numerous culinary books. Here she makes the most of DK's open-format, highly photographic Look & Cook series style with an exploration of amply documented, step-by-step Asian preparation and cooking techniques. The pictures are easily as important as the words in this series, making complex maneuvers seem more possible than could a paragraph (or even several). Even sushi seems doable here, as demonstrated. Fare includes Vietnamese lemon grass chicken; fried rice noodles from Malaysia; banana fritters (Thai); and whole fish steamed in black bean sauce, from China. The cuisines of Japan, Korea and Indonesia are also represented. Those who already know Asian cookery may not require this book, as the number of recipes is small and the emphasis is introductory. Still, the strong visual presentation may help to clarify, even for veterans, certain points-confirm good habits and discourage bad ones.
Copyright 1994 Reed Business Information, Inc.

Product Details

• Hardcover: 128 pages
• Publisher: DK ADULT; 1st American ed edition (September 15, 1994)
• Language: English
• ISBN-10: 156458593X
• ISBN-13: 978-1564585936
• Product Dimensions: 11 x 8.7 x 0.7 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,011,221 in Books (See Top 100 in Books)

More About the Author

Anne Willan has had an extraordinary career in the culinary arts and is recognized as one of the world's preeminent authorities on French cooking. She founded Ecole de Cuisine La Varenne in Paris in 1975.

Anne has more than 40 years of experience as a teacher, cookbook author, culinary historian and food columnist. She has written more than 30 books, including the influential La Varenne Pratique and the 17-volume, photo-illustrated Look and Cook series, showcased in her 26-part PBS program. Anne's reach, with books published in two dozen countries and translated in 24 languages, makes her the most internationally renowned of today's cooking authorities. Much in demand as a teacher, Anne has given cooking demonstrations and lectures throughout North America as well as in Europe, Australia, New Zealand, South Africa and Chile, and often appears on Martha Stewart's show. Her latest book, The Country Cooking of France (Chronicle Books, October 2007) won two 2008 James Beard Foundation Book Awards and was nominated for an IACP International Cookbook Award. Other recent works include Quick Fixes and Kitchen Tips (2005) and The Good Cook (2004). Currently, Anne is working on a history of cookbooks specifically based on her and her husband Mark Cherniavsky's antiquarian cookbook collection for publication by University of California Press in 2012.

Born in Newcastle, England, Anne received her Masters degree from Cambridge University, then studied and taught cooking in London and Paris before moving to the United States (she has been a U.S. citizen since 1973). Early in her career Anne was an associate editor of Gourmet and food editor of the Washington Star. She wrote a food column for the Los Angeles Times andTribune Media Services International from 1994-2010. Anne was elected to the Who's Who of Food and Beverage in America in 1986 and was honored in 1995 both as Grande Dame of Les Dames d'Escoffier International and with the Silver Spoon Award from Food Arts Magazine. In 1999, The International Association of Culinary Profes¬sionals recognized Anne with their prestigious Lifetime Achievement award, while in Australia she was elected to the World Food Media Hall of Fame. In 2000, Bon Appétit named Anne Teacher of the Year and in 2000 the Philadelphia Book and Cook Festival honored her with their Toque Award.

Anne is currently an honorary trustee of the International Association of Culinary Professionals' Culinary Trust and serves on the Advisory Council of The Julia Child Foundation. She was President of the IACP from 1990-1991 and Treasurer of the IACP Foundation from 1999 to 2003. She has also served on the Corporation of the Culinary Institute of America and was a trustee of COPIA (The American Center for Wine, Food and The Arts) in Napa, California.

Anne divides her time between Santa Monica, California and France.

For more information about Anne, her books and La Varenne, please visit www.lavarenne.com.

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars Please reprint this book., February 11, 2000

By 

Niki (USA) - See all my reviews

This review is from: Look & Cook: Asian Cooking (Hardcover)

I'm a student in USA. I came from Asia. When I was in my country, I never cooked. In this small town I stay now, there's no good Thai or Chinese food in an affordable price. This book really helps me. Some details in some dishes may differ from I experienced in my country, but very similar. This book guarantees succesful and delicious food.My american friend wants to buy this book for his mom and I like him, so I wish somebody reprint it...pleas..please. However if you're a great asian chef, this book may make you bored. Sorry for my broken English.

2 of 2 people found the following review helpful:

5.0 out of 5 stars This Book Is Great!, April 4, 1997

By A Customer

This review is from: Look & Cook: Asian Cooking (Hardcover)

In the past, I haven't had that much success with cookbooks. I would find myself up to my elbows in ingredients without the faintest idea what it meant to mince or blanche.

With this cookbook, it was a breeze...

Anne Willan's "Look & Cook" Asian Cooking provides task by task photos of how to work with and add ingredients into what I previously viewed as tricky recipes. It also shows what the ingredients look like that you will need which can be important with Asian cooking that can ask for such things as "tree ears" plus it shows how the dish should look once it's done.

I've tried quite a variety of the recipes in this book and was pleased with the process and the end result. I had a great time making food and best of all, it tasted great.

I'll definately try other books in her "Look and Cook" series. And I will whole-heartedly recommend this one to both the beginner and well versed cook.

Enjoy!