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Lucky Peach Presents 101 Easy Asian Recipes Hardcover – October 27, 2015

4.6 out of 5 stars 112 customer reviews

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Editorial Reviews


“This book reminds us of: Ivan Ramen meets Barefoot Contessa: How Easy is That?—with some of the ballsiness and spunk of Joe Beef.”

“We’ve been turning to the brand-new cookbook from Lucky Peach almost daily in the past few weeks: They’ve managed to take some theoretically difficult Asian concepts and make them really accessible and easy, without sacrificing any of the taste... [E]verything that we’ve tried is great and full of authentic flavor...”

“Sure, the recipes are clear and well-written. The introductions and explanations are charming, and that incredible shot of the Lacquered Roast Chicken looks like exactly what I want to eat right now. But my favorite parts of this book (which comes out of a brilliant food magazine run by chef David Chang and food writer Peter Meehan) are the huge photo spreads detailing exactly which brands of Asian ingredients the authors favor--sure to save this intrepid shopper many hours of scrutinizing different bottles of cooking wine, preserved black beans and jars of spicy chili crisp in the aisles of her local Chinese supermarket.”
—Rose Friedman, NPR.org, "staff pick" and one of "2015's Great Reads"

“[W]hen it comes to getting quick and delicious Asian-inspired meals on the table, the Lucky Peach team definitely delivers. Add practical advice on ingredients and equipment and there’s simply no excuse for ordering takeout.”
Yahoo! Food, "2015's Best Cookbooks for Holiday Gift Giving"

“If you are a busy home cook with an inclination towards Asian flavors, you need this cookbook. Because Peter Meehan and the editors of Lucky Peach magazine? They’re not messing around when it comes to easy recipes. That on its own would be enough, but the recipes are written with such a joy and sense of humor that it’s actually fun to cook from, too. ”
Epicurious.com, "Best Cookbooks of 2015"

“Recipes meant for real-world kitchens.”

“Think the Momofuku cookbook crossed with your grandma’s recipe Rolodex.” 
Grub Street

“Cultishly loved themed food quarterly Lucky Peach has unleashed the nostalgic-yet-forward-looking home cooking book of our dreams.” 

“Meehan and the team behind indie magazine Lucky Peach create great versions of Asian takeout favorites, many adapted from recipes by chefs.”
Food & Wine

“These tasty creations involve zero tricky frying but lots of flavor.”
Entertainment Weekly

“This is an outstanding, practical guide sure to inspire even the most discouraged home cook.”
Publishers Weekly, starred review

Delicious, straightforward recipes for items such as shrimp-and-chive dumplings and the Japanese pancake called okonomiyaki fill Lucky Peach: 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from.” 
—Associated Press

About the Author

LUCKY PEACH is an award-winning independent food magazine that publishes daily on luckypeach.com and quarterly as a printed journal. 

PETER MEEHAN is the editor and cofounder of Lucky Peach. A former columnist for the New York Times, he is also the coauthor of numerous cookbooks including the New York Times bestselling Momofuku and The Frankies Spuntino Kitchen Companion and Cooking Manual. He lives in New York.

Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter (October 27, 2015)
  • Language: English
  • ISBN-10: 0804187797
  • ISBN-13: 978-0804187794
  • Product Dimensions: 7.7 x 0.9 x 10.5 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (112 customer reviews)
  • Amazon Best Sellers Rank: #4,130 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
Just what I'd hoped this book would be… easy….I love my Asian cookbooks but too often they involve deep frying or velveting. No deep frying in this one. The recipes are very doable and the layout of the book is one of the clearest I've seen. The pantry is great with clear pictures of the brands they are using. Do get the Spicy Chili crisp….it's great in so many things. I'm off to find that Sun brand ramen for the Ramen pesto….and the HonDashi. Okay, unconventional ---some of the recipes are but, this is Lucky Peach…. On the other hand I'm glad to see a classic recipe for Hainan Chicken Rice that doesn't overcook the chicken...great recipe. At the other end of the spectrum is Mall chicken without the deep frying…..Going to try that one instead of putting General tso's sauce on Popeye's nuggets. Definitely looking forward to the Miso Claypot chicken made entirely in the rice cooker although, there are directions for a dutch oven. I've cobbled some of their sauces from various websites over the years and they are wonderful. It's great to have them all in one chapter.
I like the treatment of the vegetables like an acorn, or kabocha that can be roasted and the miso glazed eggplant, also involved no frying but baking instead….easy. I'm looking forward to making the ragu-all three of them. I had already earmarked a very similar recipe of Sichuanese Chopped Celery and beef in Fuchsia Dunlop's Every Grain of Rice, so I was happy to find this adaption.
I broke my own rules as I have a self ban on buying any more cookbooks (I have more than B&N). but, I couldn't help myself with this and I'm very happy I couldn't resist. Its worth every penny….
I will update this as I use the recipes.
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Format: Hardcover Verified Purchase
I'm in love. This book is the bomb! I collect recipe books--it's a disease. Especially when you consider that I can almost never follow a recipe. I don't know what it is about writing recipes, people think they need to be complex and multi-step before they're worth the money. So I use them "for inspiration" and then do whatever I want.

This one, I will probably follow all the recipes. They're easy, they're not fiddly, and they are bursting with flavor. I love the pictorial depictions of the ingredients. I did end up buying a few things that my very-well stocked pantry didn't have, but I could easily have chosen simpler recipes.

Tonight, I made Sichuan pork ragu and dry fried green beans. Amazing! I voluntold (when you tell your kid he has to volunteer to help you) my 16-year old son to gather the ingredients for the sauces for both while I got to cooking. It made it a breeze and dinner came together really fast.

I think this book is good if:

1. You're willing to invest in a few ingredients you might not have
2. You want Asian recipes rather than those from one country (eg Korean or Thai only)
3. You want meaty, chicken-y, rich umami flavored foods. There are a few veggie recipes but the starches and meats shine.
4. If you are on a low carb diet, you could ignore the rice and noodle sections and make the other things. The intense flavors that I see in the recipes will likely make the dishes great to eat on their own.

Update: The next day I made cumin lamb and the garlic shrimp with Sriracha. Very flavorful and the shrimp came together so quickly. My family is enjoying my enjoyment of this book :)

Definitely a great cookbook with easy, authentic tasting/sounding recipes
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Format: Hardcover Verified Purchase
Easy Asian recipes with relatively accessible ingredients? The core concept of this cookbook is hard to write but Peter Meehan and the Lucky Peach editors nailed it!

The opening pages cover the ground rules for the book - 1. No frying and 2. No subrecipes (#2 they admitted to deviating from a tiny bit). In addition, the authors were thoughtful about limiting the required equipment. There are pictures of spices and other ingredients to stock your pantry which is very helpful for people who are new to asian cooking or products whose labels are not in English.

There are a ton of recipes included - including many familiar recipes you might see at restaurants such as Kung Pao Shrimp, Beef Satay, Miso Soup, and Dumplings. There are also a lot of other Asian influenced recipes that sound awesome but are not as traditional (such as Miso Clam Chowder, Sichuan Pork Ragu, and Lamburgers).

The recipes in this cookbook are not limited to a single country but have in common that they can be made by the home chef. The recipes have accompanying pictures of the finished dishes.

I highly recommend this cookbook to new and experienced chefs. It is very well written, has a diversity of recipes, and provides the required instructions and background on ingredients that you may not be familiar with.
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Format: Hardcover Verified Purchase
1. No Frying
2. No Subrecipes

Those two lines had me from the start. This is truly an easy cookbook with recipes can be made on a weeknight (easy tasty stir-fries) to a fun weekend project (dumpling making). The book arrived this week and I've made the pork dumplings and the mayo-shrimp recipe. Both were streamlined and super delicious. I find this cookbook really exciting, as it delivers on flavor and simplicity. Already one of the most used cookbooks I've purchased in a long time.
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