The companion volume to the new PBS season of Yan Can Cook takes readers on the ultimate cook's tour of Asia, exploring each country's culture and cuisine separately. Recipes are accompanied by stunning color food shots with helpful preparation tips and techniques. 56 color photos.
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45 of 46 people found the following review helpful:
5.0 out of 5 stars
An excellent introduction to Asian cuisine.,
By A Customer
This review is from: Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, Philippines, and Japan (Paperback)
Even if you find his television show to be over the top, you have to admit that Martin Yan always presents very tasty recipes. This book is an introduction to a variety of Asian cuisines with recipes and helpful hints not just on preparation, but on eating as well.I've prepared roughly 40% of the dishes included in this book and have yet to find one that wasn't delicious. I was sufficiently impressed to buy his other books as well.
15 of 15 people found the following review helpful:
5.0 out of 5 stars
Martin Yan's Asia: Favorite Recipes,
By A Customer
This review is from: Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, Philippines, and Japan (Paperback)
Excellent introduction to a variety of asian cooking. Helpfully explains some of the more esoteric foodstuffs, et al. Based on the straightforward presentation I intend to buy more of his books. Also, I found the written forum a much more direct way to learn from Yan than his cooking show.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Good,
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Amazon Verified Purchase(What's this?)
This review is from: Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, Philippines, and Japan (Paperback)
This book had several tasty recipes, and Martin Yan's writing style is often humorous and easy to read. There are also several points where he lays out alternatives to sometimes difficult-to-find ingredients.
The book is laid out as some background to his travels followed by a series of recipes organized by region. It doesn't teach you how to cook so much as it gives you recipes to follow. Of course, if you make your way through the entire book you'll start to figure out what can be altered and how that will affect a dish, but if instead you're looking to understand how the ingredients interact and how to create dishes of your own, other books might be more helpful, although I haven't found any yet specifically aimed at Asian cooking.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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First Sentence:
When I was 13 years old. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Hong Kong, Southeast Asian, Malay Peninsula, New Territories, Straits Chinese, Cameron Highlands, Joyce Lapus, Muslim Malays New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
When I was 13 years old. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Hong Kong, Southeast Asian, Malay Peninsula, New Territories, Straits Chinese, Cameron Highlands, Joyce Lapus, Muslim Malays New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 3
books:
- Northern California by Sunset Books in Back Matter
- The Chinese Chef by Martin Yan in Back Matter
- The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) by Mollie Katzen on page 43
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