Basic Asian

GU Basic Cooking

by Cornelia Schinharl, Sebastian Dickhaut, Kelsey Lane

Finally--a cookbook series especially created to show young people how to prepare great meals while having lots of fun doing so. Loaded with color photographs, trendy design, and humorous text, these books transform chores into recreation. The Basic Series consists of a line of absolutely unpretentious cookbooks, which have already become favorites in an astounding number of modern kitchens. The absolutely unpretentious Basic series brings Basic Asian to the tables of the next generation's home chefs. With the newest Basic title, kitchen novices will be wrapping spring rolls, pickling ginger, making peanut satay sauce, and exploring Asian barbeque with ease. From the southern tip of India to the shores of Malaysia, Basic Asian takes the reader on a culinary exploration that all palates can appreciate. The first section of the book covers all of the basic ingredients and cookware necessary for preparing authentic Asian dishes. Demystifying fish sauce, explaining how to use a steamer, and reviewing the fine points of "wokking," Basic Asian makes even the most elementary chef feel like appro. The recipes in the second half of the book combine ingredients and technique into easily executed meals for parties of all sizes. Loaded with color photography, clean design, and humorous text, this book makes preparing Asian food basic.

Genres: Cookbooks, Food, German Literature

160 pages, Paperback

First published January 1, 2002

Reviews

[Aliette · Rating 3 out of 5]

Was my first Asian cookbook, and I was thought it was pretty good--until I glanced at those recipes I did know (aka the Vietnamese ones), and found some really weird stuff going on: using wonton squares for wrapping spring rolls, for instance, and using fresh coriander in fried spring rolls (pointless, the flavor just gets cooked away). I'm assuming the other recipes from the other Asian countries are just as inaccurate as those ones (or maybe I'm wrong and the Vietnamese recipes are the only ones with problems...)

I'd recommend Charmaine Solomon's Complete Asian Cookbook over this, though it's a little more advanced in terms of cooking requirements (and a little stronger on South Asian dishes than on East Asian ones). But at least it makes a decent stab at being authentic.

[Kristen Overton · Rating 3 out of 5]

If you've never tried cooking asian before, this is a great starting book. It'll aquaint you with Thai, Japanese, Chinese, and some Korean style dishes that will completely win you over.

[Magila · Rating 4 out of 5]

a good general treatment of asian cooking. not as in depth as a good cookbook from each country and region, but the place to start for easy asian food in your kitchen.

[Allison Lorraine · Rating 4 out of 5]

I bought this several years ago from World Market. I wish I had already cooked something from it, but that's still an ambition of mine! I will say I enjoyed reading it even though it is directed at a younger crowd--20 somethings, and having some culinary training it seems sound enough. Love the categorizations and little quizzes to determine what kind of Asian cooking is your taste-bud style. Recommend this book as an introduction, and pleased that the recipe difficulty is rated. The only reason I am not giving it 5 stars is because I haven't used any of the recipes and I suppose that is a requirement for a cookbook. Delightful read!