New Asian Cuisine: Fabulous Recipes from Celebrity Chefs [Paperback]

Wendy Chan & Grace Niwa (Author)

Book Description

Publication Date: January 1, 2006

This full-color publication is an amazing collection of fabulous recipes from over 100 celebrity chefs, including some signature dishes and new creations from internationally acclaimed culinary trend-setters such as Nobu Matsuhisa, Wolfgang Puck, Roy Yamaguchi, Ming Tsai, Todd English, Norman Van Aken, Martin Yan, Susanna Foo, Anita Lo, Ian Chalermkittichai, Didier Corlou, Sanjeev Kapoor, Cheong Liew, Susur Lee, Carol Selva Rajah, Charmaine Solomon, An Jung-Hyun, Longteine & Nadsa De Monteiro. Award-winning cookbook author Joyce Jue provides commentaries; edited by leading food and travel writer Andrea Rademan. Professor Michael Pardus provides important information on the Asian Food Pyramid, helping readers make smart, healthy choices. New Asian Cuisine also features a directory of all restaurants associated with participating celebrity chefs all over the world. The book also has a unique 'Dining Passport' for use as a journal for food and travel lovers. A website has been created with bios of chefs and comprehensive listing of Asian markets in all 50 states. This book is a 'Must-Have' for Asian food aficionados.

Editorial Reviews

Review

"An important book on a fascinating subject...." --Anthony Bourdain, chef, author, television host

"New Asian Cuisine is a terrific compilation of recipes from some of today's most dynamic and creative chefs." --"Iron Chef" Masaharu Morimoto

"When you start using Asian ingredients there is no way way. This is a great introduction." --Jean-Georges Vongerichten, chef and restaurateur

About the Author

Wendy Chan and Grace Niwa have successfully produced and managed food projects, events and chefs tour. Joyce Jue is an award winning cookbook author and internationally recognized culinary professional specializing in Chinese and Southeast Asian cuisines. Her passion for Asian cuisine is evident in her long, successful career as a cooking teacher, food writer and TV cooking personality. For 10 years, she wrote a periodic food column for the San Francisco Chronicle and currently contributes to numerous food publications including Food & Wine magazine. Joyce is the author of several wonderful Asian cookbooks, including her most recent, Savoring Southeast Asia, which received the prestigious 'IACP Award for the Best International Cookbook.'

Product Details

• Paperback: 288 pages
• Publisher: International Food, Wine & Travel Writers Association (January 1, 2006)
• Language: English
• ISBN-10: 0977237001
• ISBN-13: 978-0977237005
• Product Dimensions: 8.9 x 6.3 x 0.7 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,951,716 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars New Asian Cuisine; From A Students Perspective, April 10, 2006

By 

Will Sears (Hyde Park NY) - See all my reviews

This review is from: New Asian Cuisine: Fabulous Recipes from Celebrity Chefs (Paperback)

As a culinary student it's often hard to find a cookbook or resource that I agree with. After opening New Asian Cuisine, I could tell that it would be a valuable resource to have. All of the different dishes have some type of unique characteristic, and in the celebrity chef's preparation, the detailed explanation is amazing. This book is not only great for recipes, but an excellent guide to the flavors of asian cuisine. A Must Have!

0 of 1 people found the following review helpful:

5.0 out of 5 stars TravelSite.com's review of the New Asian Cuisine, December 27, 2006

By 

Carole Herdegen "Travel Writer/Consultant" (Detroit, MI) - See all my reviews
(REAL NAME)   

This review is from: New Asian Cuisine: Fabulous Recipes from Celebrity Chefs (Paperback)

Reviewed by Lori Pascoe for TravelSite.com

If great dishes from the four corners of the world follow some form of cyclical calendar or schedule of popularity, one has to admit that Asian cooking is now the "in" cuisine. Not only does it bring new and exotic stimulation to our taste buds but health and fitness experts also recognize it as a healthy alternative to western diets.

New Asian Cuisine is not simply a collection of recipes but is a compilation of dishes focusing on health and nutrition - from Asia. In fact, the reader is provided with an education on what to eat and how it is to be eaten.

Studies of Asian diets demonstrate that a variety of chronic health conditions found in the West such as heart disease, diabetes and obesity, to name a few, are remarkably less common in Asia. The traditional Asian diet replaces the high fat and caloric content of western diets with high fiber, vitamins, minerals, antioxidants and low saturated fat. With the world emphasis on health, there is no wonder world famous chefs are gravitating to Asian cooking for inspiration in the preparation of new offerings. After all, who can discourage a cuisine that provides adventure in taste while inspiring healthier eating?

New Asian Cuisine contains the contributions of many famous and celebrated chefs. And, their dishes range from meat and poultry to fish and seafood as well as salads, rice and noodles, vegetables and, not to be omitted, Asian cocktails.

The true value to the reader of New Asian Cuisine is that here is a genuine reference book that is the product of extensive research into the serious art of Asian cooking by dedicated world famous chefs and not simply a guide to Americanizing oriental sounding dishes.