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Williams-Sonoma: Food Made Fast Asian (Food Made Fast) Hardcover – February 1, 2007


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Product Details

  • Hardcover: 112 pages
  • Publisher: Oxmoor House; First Edition edition (February 1, 2007)
  • Language: English
  • ISBN-10: 0848731484
  • ISBN-13: 978-0848731489
  • Product Dimensions: 8.4 x 0.6 x 9.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #208,268 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Farina Wong Kingsley was raised in a traditional Cantonese household and is a highly respected culinary instructor specializing in Asian cuisines. She has taught at Tante Marie's Cooking School in San Francisco, written for the Center for Culinary Development, and contributed to a number of cookbooks, including Williams-Sonoma Asian. She resides in San Francisco.

More About the Author

Farina Wong Kingsley is a culinary instructor at Tante Marie's Cooking School in San Francisco and a consulting chef for San Francisco's Center for Culinary Development. She has written and contributed to numerous cookbooks, including The Essentials of Asian Cooking, The Aqua Restaurant Cookbook, and Food Made Fast: Asian. She lives in Tiburon, CA.

Customer Reviews

4.6 out of 5 stars
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See all 21 customer reviews
Every recipe we've tried so far has been tasty.
i_like_stuff
Buy this book if you want to cook up some tasty and authentic Asian meals.
cooking enthusiast
Recipes look good, easy, and pretty quick to make.
Stacy

Most Helpful Customer Reviews

43 of 43 people found the following review helpful By lovemybaby on August 3, 2008
Format: Hardcover Verified Purchase
This book is WONDERFUL. I'm a busy mom. The section of 20 minutes really take 20 minutes! The food tastes GREAT. My husband is shocked how many of the recipes we have already tried. We've made nearly 50% of all them now. To boot - the ingredients are genius - you invest really in a select 12-ish ingredients (like spices, oils, etc) and you can make so many dishes from them.

We have cut out eating out by quite a bit, and I have now added several of these books in this series to my wish list based on this experience.

Some cons -
Dishes that use or you personally add veggies to. I find full sodium soy sauce a little salty. So I have on a couple of recipes written right in the book to use low sodium soy sauce instead.

Likewise with oil. The shrimp recipes I cut the oil down, otherwise it's just a tad oily.

Finally - last recommendation - the recipes that have you add the 1/4 tsp or 1/2 tsp of cornstarch - try making the sauce ahead of time. It's a matter of taste - but if you can let it sit 10 minutes - it thickens way more (like Chinese take out) than the 1 minute it calls for while cooking it. I just put it in the fridge until I'm ready. So so good.

I can't wait to make some of these dishes for my mother-in law who really is carb conscience. She wouldn't eat any rice, so I will try to make more sauce and just add more veggies. Yum!
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22 of 22 people found the following review helpful By cooking enthusiast on October 29, 2007
Format: Hardcover
I like to collect cookbooks, and this is the first book I have ever bought that I tried four recipes in a week and loved all of them! The ingredients are common and simple, the instructions precise and easy to follow, and the end result is certainly delicious! Buy this book if you want to cook up some tasty and authentic Asian meals. Enjoy!
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12 of 13 people found the following review helpful By E. Gonzales on August 1, 2008
Format: Hardcover Verified Purchase
Fast and Good -usually the two are mutually exclusive, but not here. I found out about this book at a friend's house. She always cooks amazing meals. She left it out on the counter and I recognized some of her recent dishes. As soon as I got home I ordered this book. I liked it so much I just bought another copy as a gift.
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5 of 5 people found the following review helpful By Clegy on January 23, 2009
Format: Hardcover
I purchased this book as a gift for my wife. I said I would cook recipes that she chooses. The two recipes I have cooked are fairly easy to make and have been a hit. Depending on your pantry, you may have to buy some Asian style spices and sauces, but after the purchase the same items are used in most recipes in different combinations.
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7 of 8 people found the following review helpful By K. Stock on February 13, 2008
Format: Hardcover Verified Purchase
This cookbook make cooking fast and easy. All the recipes take 30 minutes or less start to finish. Living in Japan, this has made shopping and cooking much easier as I can easily find all of the ingredients here. Other Asian cookbooks have specialty ingredients that are hard to find.
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3 of 3 people found the following review helpful By cryogini on August 20, 2011
Format: Hardcover Verified Purchase
This has been a much-used cookbook in our house. My college-age son complimented so many dishes that I bought one for him too, and he actually uses it. Salt & Pepper shrimp is one of our favorites. The book is divided into 15-minute, 20-minute, and 30-minute dishes, and I find the times to be pretty accurate. I keep all the basic ingredients for sauces and seasonings at home, so I can always throw something delicious together. If you don't have a wok, get one because this will all be even faster and more delicious.
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1 of 1 people found the following review helpful By jj on February 6, 2010
Format: Hardcover Verified Purchase
Love this book, gave some great suggestions for Chinese cooking. With ingredients to use etc... I have tried many of the recipes, and they are great... It was a great beginer book for me, since I consider myself a great American cook, but have never ventured much into Asian cooking... learning about the spices and sauces, and veges to use has been helpful. Took the book w/ me to Whole Foods and purchased many of the spices and sauces there.. having fun w/ it...
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By Diverse379 on September 30, 2014
Format: Hardcover
Awesome, Fantastic, splendid, Wow,
Ok I know I am am bein redundant but I had to chime in on this book.
I am a Bachelor and cook for friends sometimes but mostly myself,
I began with this book because I felt Asian Cuisine would be a healthy place to start with regularl meals.
I bought the basic asian ingredients which I noticed kept repeating in many of the recipes.
I have prepared the cashew chicken 7 times the beef tenderloin with caramelized onions. Tangerine Beef and my favorite
Tofu and peas my friends tease me that I will turn into a tofu if I keep making that dish

All I can say is that the flavor is really pretty tremendous for the amount of time it takes to make the preparations
for the most part they do take less than 20 min
but I find that the cashew chicken takes me about 45 min because I clean the chicken very thoroughly.
if you are a recipe follower, this book has some dynamite recipes and in my opinion will be like a crash course in Asian cuisine you begin to learn techniques and tricks and gain a fundamental understanding of wok cookng.
I think I will use this book another 6 months and then move on to another william sonama book.
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