Cooking from Above Asian

by Jody Vassallo

Embark on this cooking course and learn to master the classic Asian recipes, which are accompanied by an aerial-shot photo for every step.The unique approach is perfect for the not-so-confident chef or those wanting to make cooking Asian simple. Included in the book are the 80 essential recipes you need to progress your Asian repertoire taken from Chinese, Thai, Vietnamese, Japanese, and Indonesian cuisines.The book includes an extensive glossary of the ingredients and of the techniques with easy to identify pictures of all the Asian ingredients. Learn how to cook all the favorites form spring rolls to prawn toast, sushi, wok dishes and the perfect sticky rice. Effortless cooking that won't fail to impress!by Jody Vasello

Genres: Cooking, Cookbooks

224 pages, Paperback

First published September 1, 2009

Reviews

[Amanda]

Who is this for? Who needs step by step photos of *recipes* that include such steps as "purchase a prepared duck from an Asian grocery."

[Jennifer Cheuk]

As a beginner cook, I very much enjoyed perusing this cookbook. However, my mom (a veteran cook like most moms are) found this book useless. We both found the layout really delightful and clean as the pictures show each of the ingredients, and each step has its own picture.
As far as the quality of the recipes, I have only tried three: Tom Yum Goong, Chicken Satay, and the Chicken and Corn Soup. The first two were a big hit.

Side note: I didn't follow the recipes exactly but adjusted the recipes to my personal taste preferences.