Martin Yan Quick and Easy (Paperback)

by Martin Yan (Author) "People are always asking me for the ultimate cooking tip..." (more)
Key Phrases: add the cornstarch solution, teaspoon chili garlic sauce, teaspoons chili garlic sauce, Southeast Asian, Quick Char Siu, Simple Sesame Noodles (more...)

Editorial Reviews

From Publishers Weekly
Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates—and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. Photos.
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Review
Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates--and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. -Publishers Weekly

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Product Details

• Paperback: 224 pages
• Publisher: Chronicle Books (October 14, 2004)
• Language: English
• ISBN-10: 0811844471
• ISBN-13: 978-0811844475
• Product Dimensions: 9.9 x 8.5 x 1.1 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #60,557 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

32 of 32 people found the following review helpful:

5.0 out of 5 stars Yan Can Cook and so can you!, August 12, 2005

By	Heather "Here To Help" (Virginia) - See all my reviews

This book is a MUST for any cooking library. The best Chinese cookbook I have ever used. Yan has a brilliant knack for creating recipies that are loaded with flavor while NOT loaded with ingredients or time consuming steps. The recipes are fast and NOT fussy or complicated, and absolutely delicious. With this book, I have created some of the BEST Chinese dishes I've ever made, and I've been collecting Asian cookbooks for many years. It would not be an overstatement to say that this book is incredible. Yan can even take something as simple and plain as rice and turn it into a mouth-watering masterpiece, which he has with his coconut rice (blew us away). Another favorite recipe here are the crab puffs (known as crab rangoon to many people). I have tried other recipes for this, and none have been nearly as good as these: pure taste bud heaven - hot or cold! The entree chapter has PLENTY of chicken and pork options (14 chicken entrees!), as well as beef and fish. We appreciate this because due to budget restraints we are able to use these meats more frequently. Most people will have no problem finding these ingredients in any supermarket, and the length of the ingredient list and preparation steps will intimidate no one. This book is extremely practical, even for a busy weeknight. I can't believe I am now able to create restaurant-quality dishes at home (actually, better!) with so little effort and time!

16 of 16 people found the following review helpful:

5.0 out of 5 stars YAN CAN COOK!...AND HE CAN WRITE TOO!, February 14, 2005

By	Tim Janson (Michigan) - See all my reviews (TOP 50 REVIEWER)

I've been a fan of Martin Yan's for nearly 15 years. Long before the Food Network came along I made sure to take my lunch hour so I could coincide with Martin's "Yan Can Cook" show on PBS in the afternoons. Martin was always very entertaining and made meals so quick and easy. That style comes across strongly in his latest book which has 150 recipes all designed to be prepared in 30 minutes or less! Ok...it might take you a little longer since most of us are not as fast with a chef's knife as Martin is, but you get the idea...

Martin starts by passing along his wisdom on the best tools to use for preparing Chinese dishes and the techniques used to make them delicious. If you've followed Martin's shows you'll be familiar with some of it but there's a lot more I learned that was new. Kung Pao chicken is a favorite of mine so I was happy to see a recipe for Kung Pao sauce. Also not to be missed is the Ginger Chicken, and black pepper Beef.

And it's not all limited to Chinese foods. There are korean, Japanese, Taiwanese, Vietnamese recipes as well. A grat book for fans of Asian cuisine!

24 of 27 people found the following review helpful:

5.0 out of 5 stars Raves from a book junkie, October 17, 2004

By	Macbraeburn (San Francisco, CA USA) - See all my reviews

Quick and easy from the master Asian chef. Excellent bookbook layout - clean and simple. Easy for most of us to follow, nothing extremely complicated. You'll be tempted, as I was, to try many of the delicious recipes! I'll be going back for more!