The Essential Asian Cookbook

The Essential Cookbook

by Wendy Stephen (Editor), Jane Price (Editor), Murdoch Books (Publisher)

The Essential Asian Cookbook is the ultimate guide to the fresh, fragrant and colourful cooking of Asia. Ten years ago, only Chinese and Indian cooking were familiar to most of us, but today, Malaysian, Vietnamese, Thai and Japanese food are moving into our everyday cuisine. This book celebrates and demystifies the flavours of the East. With traditional and new recipes side-by-side and practical hints on buying and using Asian ingredients, this is the perfect reference book for cooking Asian food at home.

Genres: Cookbooks, Cooking, Reference, Nonfiction, Food, Asia, Culinary

304 pages, Paperback

First published October 1, 1997

About the author

'Wendy Stephen' is a cookbook editor. Her books have been published by Thunder Bay Press, Whitecap Books, Bay Books and Murdoch Books.

Reviews

[Betsy Leonard]

I have actually owned this book twice. It is a great sampling of Asia's delicacies.

[Amanda Ching]

I am thinking of getting this book for my own. It's a nice sampling of flavours from many Asian cuisines, including the standards of Chinese, Japanese and Thai. But there's also sections on Laos, Korea, and Burma, plus a few more. It has a few special sections on things like breads (naan!, satays, yum cha, pickles, currys, and raitas. I have to admit that I have a fondness for any cookbook that show me how to make an Asian dessert that I wouldn't mind trying (I am a notorious Chinese dessert hater.)!

What I liked most about this recipe book was the pictures. They aren't stingy with the pictures. There's a picture of EVERYTHING, but, for the most part, they don't take up half the page. The recipes flow into one another, so there's no blank space. It's an economical use of pages while managing to cram little tidbits of info in there.

I'm always pleasantly surprised when I find that I can plan a whole party menu from one book. But next party I am making Prawn Toasts, Chili Spare ribs, summer rolls, fish cakes, soba noodles, samosas, and sweet wontons, all things I have made before. But these recipes seem to explain better, and I'm eager to attempt anew.

OM NOM NOM NOM.

EDIT: Just bought used on amazon! WOOT!

[Maria]

Ein großartiges Buch, das einen riesen Überblick über die asiatische Küche gibt - geordnet nach LÄndern und mit kleinen Ausflügen in Spezialthemen wie: Chutneys, Reis, asiatisches Obst, etc.
Viele leckere Rezepte, wunderbare Fotos.
Das einzige Manko dieses Buches besteht darin, dass es wirklich ein Kochbuch ist, das nicht alltäglich verwendet werden kann. Die Zutaten und die Dauer des Kochens sowie der Schwierigkeitsgrad führen dazu, dass es leider viel öfter im Regal steht als es sollte.

[Adelya]

For non-Asian chef it's a very useful book. I have it for years and use it a lot. As mentioned there is a huge choice of everything. Ingredients are measured in convenient units. Illustrated extensively and the results are very tasty indeed. Info about calories and nutrition is available as well as extra tips about Asian food.

[Abbie]

Best Cookbook Ever! Not only does it have dedicated sections for over 10 Asian countries (China, Japan, Korea, India, Thailand, Singapore, Philippines, etc), but a great run down/glossary of the main ingredients, spices and tools utilized in Asian recipes.

[Farhana Faruq]

Awesome! One of the best cookbooks I've come across. I'm reviewing this stricly on how the food turns out.

[Benjamin Chandler]

A pretty diverse selection of asian cuisine, including India, Thailand, China, Japan, and lesser known cuisines, like Cambodia and Malaysia.

[Beth]

One of my favorites. A must have if you are hooked on Asian flavors. Everything I have made from this book has been great.

[Troy]

One of my go to cookbooks.