Special Feature: Products Sally Recommends

Asian Cuisine Book Reviews

Alan Wong's New Wave Luau
With John Harrisson

These recipes from Honolulu's award-winning, native Hawaiian chef are distinctive regional cuisine, blending Eastern, Western and local influences. In his first book, Wong showcases his signature blend of Pacific-Rim styles with over 100 recipes--including Hawaiian raw bar pupus (appetizers), splendid seafood entrees, singular beverages and desserts. With sumptuous food photography and vintage historical images supplementing the text in its 196 pages, Alan Wong's New Wave Luau is an exciting introduction to Hawaii's fascinating cultural heritage.


The Best of Vietnamese and Thai Cooking:
Favorite Recipes from Lemon Grass Restaurant and Cafes

by Mai Pham

Beautifully designed and highly personal, this book provides information about the basics and a wide range of unintimidating recipes. The book mixes authentic recipes with reverse fusion cuisine -- Asian chef incorporates western techniques into her classic style instead of the other way round. Upon leafing through, I immediately dug in and started cooking.


Blue Ginger: East Meets West Cooking with Ming Tsai
by Ming Tsai and Arthur Boehm

Emmy-award winning TV host for Food Network's "East Meets West with Ming Tsai", three-star chef and owner of Wellesley, Massachusett's Blue Ginger Restaurant, Ming Tsai shares his techniques and the philosophy behind his exciting cross-cultural cooking in this, his first cookbook. The recipes Tsai includes are presented very simply and cleanly, with black and white photos used to demonstrate technique and beautiful color photos of the
sumptuous food as it should look once prepared. A beverage tip is included with each entrée and a mail order source page assists the reader in locating difficult to find ingredients. Some of the most interesting chapters are Dim Sum, Seafood, Birds, Over the Top, and Sides. This cookbook is as personable and likeable as Ming Tsai, himself.


The Book of Miso: Food For Mankind
by William Shurtleff and Akiko Aoyagi

This is the definitive book on miso. It is jam-packed with four hundred recipes and over one hundred illustrations and includes a history on miso in Japan. The Book of Soba by James Udesky If you are a noodle lover, you must have this book in your culinary library. And noodles: everything from how to make your own, the history, where to eat soba in Japan, and lots of recipes.


The Book of Soba
by James Udesky

If you are a noodle lover, you must have this book in your culinary library. And noodles: everything from how to make your own, the history, where to eat soba in Japan, and lots of recipes.


The Book of Tofu
by William Shurtleff & Akiko Aoyagi

Written by the same dynamic duo, The Book of Tofu is a must if you love any type of tofu -- fresh, freeze-dried, fried, Japanese, or Chinese. This book has five hundred recipes and even tells you how to make traditional Japanese tofu.


Bruce Cost's Asian Ingredients:
Buying and Cooking the Staple Foods of China, Japan and Southeast Asia
by Bruce Cost

With a lay-out like a mini-encyclopedia, pictures, Latin names of ingredients, regions of use and recipes, all help you to decipher the myriad exotic foods found in Asia.



Chinese Cuisine
by Susanna Foo

Susanna Foo brings the recipes from her highly-regarded restaurant in Philadelphia to your table. The techniques are simple and the results beautiful. Recipes such as Grilled Tuna with Jalapeno Pepper Puree and Orange Beef with Sun-Dried Tomatoes are inventive and sheer delight.


Cooking with Japanese Foods:
A Guide to the Traditional Foods of Japan

by John & Jan Belleme

This is a reference book-cum-recipe (200 in all) book on fifty traditional foods of Japan, including sake, mirin (sweet sake), vegetables, various condiments, grains, umeboshi (pickled plums), and so on.


The Encyclopedia of Asian Food and Cooking
by Jackie Passmore

Covers Burma, Cambodia, China, India, Indonesia, Japan, Laos, Malaysia, Nepal, Pakistan, Singapore, Sri Lanka, Thailand, Philippines and Vietnam. General discussion of each cuisine plus cooking methods, ingredients and selected recipes. Has some line drawings as illustrations.


Far East Cafe: The Best in Casual Asian Cooking
by Joyce Jue

Chef Joyce Jue tells the secrets about how to cook the popular home-style Far East dishes we all love. This amazing collection of recipes includes dishes such as Fresh Spring Rolls or Fried Rice Noodles. These Asian dishes will fill any craving you might have for authentic Far East cuisine.


Illustrated Eating in Japan (#3)
compiled by Japan Travel Bureau (JTB)

This little paperback is part of an exceptional series called "Japan in Your Pocket!" -- all published by the Japan Travel Bureau. If you could only have one book with you in Japan to guide you through the basics of Japanese cuisine, this is it.


James McNair Cooks Southeast Asian
by James McNair

James McNair is a veritable cookbook factory, a volume dealer of the single-subject genre. In what appears to be a breakneck approach to bringing books to market, McNair has established himself as a household name, exposing devotees to a wide range of exotic cuisines adapted to North American cooking styles. Even within the slim volume of James McNair Cooks Southeast Asian, the latest in a stream of more than 30 cookbooks featuring the author's dazzling trademark food photography, breadth and variety are the imperatives. The cookbook provides a sampling of dishes from Burma, Thailand, Laos, Cambodia, Vietnam, Malaysia, Singapore, and Indonesia. The organization of the book is very interesting and instructive, if not entirely convenient. Here McNair focuses on ingredients rather than courses. He starts off with recipes for rice and dishes made with rice, then noodle dishes and soups that contain noodles, vegetable dishes, fish, poultry and meats. McNair's concessions to the cookbook convention of organizing recipes by course are the sections on beverages and desserts, which I believe is the most enlightening part of this book. The Steamed Coconut Custard, Frozen Coconut Cream and Semolina Cake will come as a welcome surprise to your sweet tooth. So that next time you dine at your favorite Thai place, you'll be more likely to stick around after the last of the curry has been sopped up.


Japanese Cooking: A Simple Art
by Shizuo Tsuji

This book is considered the bible of Japanese cuisine. It has gone through several reprints. Recipes are easy to follow, as well as very tasty. The black and white drawings guide the reader through difficult Japanese culinary techniques.


Martin Yan's Culinary Journey through China
by Martin Yan

Martin Yan spent twelve weeks in his native China filming this installment of his popular television series "Yan Can Cook" (winner of a 1994 James Beard Award for Best Television Cooking Show). This volume introduces readers to the tastes and techniques of the regional cuisines of China. Simple instructions go hand-in-hand with anecdotes and insights from the chef's journey. Yan has laid the groundwork -- it's up to you to prepare those Crystal Coconut Dumplings.

audio coming soon!


Japanese Cooking Now: The Real Thing
by Joan Itoh


Southeast Asian Specialties: a Culinary Journey through Singapore, Malaysia and Indonesia
Edited by Rosalind Mowe

This very interesting book takes the reader through several subjects at once--not just a cookbook, but more like an encyclopedia and travel guide. I brilliant photographs, exotic ingredients are super magnified to lend them even more mystery. The journey you take with this book covers everything from medicinal soups, poh piah, Tiger beer, spices, the infamous durian, and Indonesian cigars. It traces the culinary influence of European, Chinese, and Indian spice trades on the various regional cuisines. With a combination of recipes, sidebars, insets and boxed stories, Southeast Asia explores the quality and variety of the ingredients in Southeast Asian cooking.

A Spoonful of Ginger: I.rresistible, Health-Giving Recipes from Asian Kitchens
by Nina Simonds

Nina Simonds, the best-selling authority on Chinese cooking, has written a groundbreaking cookbook based on the Asian philosophy of food as health-giving. The 200 recipes selected are superb in taste and also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine. The emphasis is on what's good for you (not what's bad), and it addresses the question of balance: eating in harmony with the seasons; countering yin, or cooling, foods with yang, or hot, foods, and neutralizers like rice and noodles. Whatever your health concerns may be, you will find the right restorative and satisfying recipes.

A Wok for All Seasons
by Martin Yan

Not only can Yan cook, he can also handle a wok like no one else. This book offers an assortment of wok-ready recipes, and Yan takes you from preparation to cooking, providing handy tips along the way. He even tells you how to cook perfect rice -- thank goodness! The more adventurous among us can cook up the Royal Lion's Head which, thankfully, are only large meatballs.


The Yan Can Cook Book
by Martin Yan

Martin Yan is well-known to fans of Chinese cooking through his television show "Yan Can Cook." Here he covers everything from timeless spring rolls to original creations such as Sprouting Spring Soup and Chinese Pizza. And yes, he will tell you how to use a wok.

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