5 comments about The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens.

1. The Asian Grandmother's Cookbook: Home Cooking from Asian American Kitchens comes from an author who interviewed, cooked with and connected with grandparents who contributed their own family dishes for this collection - many of which have been handed down verbally from mother to daughter for generations. With color photos and profiles of the grandmothers behind the dishes, this packs in a treasure trove of delights, from Steamed Meatballs with Tangerine Peel to Black Bean Steamed Fish. Any library strong in Asian cookbooks will find this a winner.



2. Patricia had done a spectacular job on writing this book. I hate it when you buy a cookbook and the author sometimes purposely leave out certain ingredients or steps because they do not want to review all of their secrets but with this book you will not have to worry about that because grandmothers never lie! I have tried out a few of the recipes and they are so yummy and most importantly they WORK! I highly recommend this book to whoever love to cook asian food and who else is better to learn how to cook than our grandmothers right? The pictures are beautifully done in this book too. It is a must have in your cookbook library!



3. Lively, vivid, engaging - the Tiger symbolizes these and this cookbook delivers. Bravery is another characteristic of Tigers and how brave Tanumihardja was to commit recipes to paper, sometimes for the first time. To select from among the many shared with her for this book. The stories are wonderful and speak to the history many of us share. Learn diverse Asian recipes from the best experts around, our grandmothers.



4. This book brought back floods of memories on how I remembered my granny used to slaved away in her kitchen and came out with some of the best dishes ever! In those days, there was no oven, no blender, no microwave, in fact, nothing electrical except a dark corner that represented a kitchen. Nothing was ever written and measurements were always, " a bit of this and a bit of that"
   
   It was fascinating to read that other grannies cooked the same way too. Equally interesting is that all the recipes stood the test of time and were passed on from generation to generation. Pat Tanumihardja did a marvellous job by sharing this with us. Undoubtedly, a very special book and is highly recommended.



5. I purchased this book for my granddaughter who is exploring world cooking recipes. She called me and said she was thrilled with the book and would be trying it out frequently.
   Grandma

5 comments about The Complete Book of Sushi.

1. I purchased this as a present for my 24 year old nephew. At first, I was surprised and a bit underwhelmed by its size. It's a big, heavy book. But the photographs are absolutely beautiful, and there are lots of them. That seems essential for a sushi cookbook where the visual impression is as important as the taste. I can't speak to the taste, but the recipes sounded good even to a non-sushi lover like me, and they didn't sound too complicated. Despite its size, it was one of the things my nephew carried with him (rather than ship) on his flight home after the holidays. In these days of limits on baggage, that says something I think.



2. perfeito , superou as espectativas.... o livro e recheado de fotos em alta resolusao,e modo de fazer,entre alguns sushi comum e incomum....



3. After this book all you have to do is create your own combinations. I have hundreds of cook books but, this is the only one I need for making and understanding sushi. If you are an expert perhaps this would not be so exciting.....aside from an accomplished sushi master....... I loved this book!



4. My boyfriend just got me this for Christmas and we made sushi for the first time today! The instructions in this book are so very detailed it makes it impossible for beginners to fail their first time. Has a lot of great information for purchasing ingredients, how to cook rice, and offers tons of roll recipes. I feel like after a few more attempts, I'll be a pro!



5. This cookbook was delivered to my home in good time - as promised - and is full of great recipes/ideas for your adverage adventurous sushi chef (my wife) to stay satisfied! I'm happy with this purchase.

5 comments about The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets and Lifestyles.

1. I first came across The MediterrAsian Way quite by accident. I was in the library looking for weight loss books prior to the New Year since one of my resolutions was to really make dietary changes in 2009. I checked out a handful of books & became extremely frustrated with weight loss "solutions" that I knew did not or would not work for me. Then I came to this book & got so excited, realizing I already LOVED this type of food. I had wanted to make a lifestyle change, not just go on another diet. The MediterrAsian Way, did that for me. I learned so much about good fat & bad fat, & based on the book came up with a memorization system for shopping, thinking of it alphabetically. M&P (mono & poly)=good, S&T (saturated & trans)=bad. I checked this book out the maximum amount of times allowed by my library, unaware of the website for the book at the time. I began to apply the principles in January. When I visited my doctor for a physical in July, I had lost 27 pounds, & my cholesterol levels were down significantly from the year before. People started asking me what I had been doing to lose weight & at first it didn't even dawn on me because I had made a lifestyle change & adapted to it so easily...The MediterrAsian Way. That is all I did differently! More olive oil, no butter. Healthy snacks like almonds & apples. Much more brown rice & fish & lean meat. This book has incredible recipes & ideas & it is very positive in its presentation, making it simple to make the changes needed to see improvement. I now consider this book my "bible" for healthy living. It has truly made a difference in my life & taken away much of my frustration over the idea of weight loss or deprivation. I do not feel deprived. I get plenty of flavor & I feel great. Thanks Rick & Trudy for inspiration & sharing your journey. I highly recommend "The MediterrAsian Way," to anyone wanting to make a positive lifestyle change. [...]



2. The book is very thorough is discussing the advantage and disadvantages in the various foods. It also talks about the attitude towards food. another thing I like is they include an actual 14 day meal planner as well as lots of recipes. I have not been able to cook too many things, but I can't wait to try more dishes.



3. I bought 2 of these books as Christmas gifts this year. I have owned mine for over a year, and this is a terrific cookbook. Not only does the book begin with healthful lifestyle information, it also gives you menu plans, and THEN is chocked full of wonderful, delicious, healthy recipes. I'm no health nut, and would never use this book if the dishes were boring, nasty old vegetables, or tasted like cardboard. It delights me that I can love this food AND know that it's good for me!!



4. Sorry guys to break the 5-star rating but I was quite disappointed with this book.
   
   Simply put, I felt there's not enough recipes in this book. It mostly talked about the history, diet strategies, and physiological reasons "why" the body would be better off with this type of cooking, etc. Granted, it is first a "diet" book according to the cover and the reviews, but still I was expecting more variety.
   
   There's very few photos to make it a useful visual guide. The color photos were all compiled in this shinny paper that's inserted in the center of the book, making it tiresome to read back and forth between the recipe and the actual photo. The rest of the pages were printed in 2-colors. For a cookbook, oops, I meant a diet book - this is not visually inspiring at all. BTW, I'm a graphic designer, so I know they're trying to save money here. Printing is expensive, I grant you that.
   
   As for the recipe portion, this is NOT authentic Mediterranean nor Asian cooking. It's more like Asian American/Greek American "Fusion". I can get the same bland flavors from Panda Express or Olive Garden! If you're into that stuff then perhaps you'll enjoy this book. But I wanted authentic recipes, not a mash-up of east-meets-west.
   
   I had a difficult time staying interested in this book, so I closed - permanently. It will go to my Xmas gift exchange pile.



5. please review actual recipes before purchasing. i will probably give this away because i cant get some of the items listed.

5 comments about The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes.

1. If you're looking for not only ingredient lists and recipes, but also an appreciation for Korean cuisine, I highly recommend The Korean Table: From Barbeque to Bibimbap. The author's have done a fantastic job of providing the reader with a good list of pantry items so that preparation is easy. The recipes are simple, yet delicious! Find yourself a good Asian grocery market, stock up on the essentials and then enjoy your creations!



2. This book is amazing! The photos are vivid and beautiful, the writing is excellent and clear. The recipes are absolutely delicious. A MUST for any cook's bookshelf.



3. Got this book from library first and used it so much I decided to buy it. It's rare that I want to make every recipe in a cook book, but that's the case here. I wanted to learn about Korean food and, living in Los Angeles, I have access to a rich, authentic Korean community. I use this book to guide me in Korean markets. The recipes are easy to follow, they always work and they're very tasty. For anyone who wants to expand their cooking repertoire to include this great cuisine, I recommend this book. (Also, compared it to others in the library and this was my favorite.)



4. Excellent. Terrific recipes accompanied by outstanding photographs of the finished dish. Most recipes are quite savory; few are rip the skin off your lips fiery hot. If you like or are interested in Korean dishes I highly recommend.



5. I read this book on loan from my library and am glad I didn't spend the money for it. While a good looking book, the assumption made is that one cannot obtain many of the Korean varieties of ingredients so substitution for non authentic and more easily obtainable ingredients is rampant.
   Whenever ever one sees dual authorship, I become suspect as invariably a Western food writer is teamed with an ethnic cook to produce a book that is based on sales projections and not based on providing knowledge about an ethnic cuisine. There are a number of much more authentic and better Korean cookbooks on the market that use authentic ingredients which are much more readily available in the US today.
   But if you want a simple book with nice pictures and don't care that the recipes are as authentic as Cantonese cooking is to Chinese cooking, then maybe this book is for you!

5 comments about Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook Series).

1. Overall a good book for your Asian collection. Not much info on fried rices. Explains Asian cooking terms...



2. This cookbook had more unusual recipes than I anticipated from paging through online. The pictures were very good. The book was purchased as a birthday gift for my adult son who is very much involved in wok cookery and he seemed pleased with the content. Haven't had any feedback from him yet as to how these recipes are working out for him.



3. This took forever to get to me. When I received it I only liked one recipe in it. I like simple, this book calls for alot of different foods. I haven't even used it yet.



4. We bought this cookbook when we bought our new stainless steel wok from Amazon. Since then I've purchased oriental cooking oils and new spices. This book really spiced up our healthful meals! Enjoy!



5. Most of the recipes in this book are quite wonderful. Very tasty, very easy to create and make. But are they authentic Chinesse???? Nope... Some are halfway Chinese....some are not at all Chinese; just western interpretations of Chinese recipes. Take the fried rice recipes, for example. The book does not tell you WHICH rice to use. But you can bet your bottom dollar that the long grain brown rice I used for these recipes is NOT what makes for an authentic Chinese dish.
   
   Still---what I created using my long-grain brown rice and the recipes herein----oh, yes, very yummy indeed. Just don't expect the results to even being to resemble anything you've eaten at your favorite Chinese restaurant.
   
   BUT--I still recommend this book. Photos are GREAT!!!! And, sometimes photos are all you need!!!!! Plus, no shortcuts are taken the way shortcuts are taken on many websites offering Chinese sitr-fry recipes. [read: Betty Crocker who wants you to use INSTANT RICE!!!!!! YEEE GADS....COULD IT GET ANY WORSE THAN THAT----I DON'T THINK SO]
   
   Okay....that's it. A good book. Not a great book, but for the price, a good book well-worth adding to a storehouse of Chinese cookbooks. Just don't make it your ONLY Chinese cookbook, or you'll wind up lost somewhere between the Indian Ocean and Connecticut....

1 comments about Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life.

1. The book, "Ancient Wisdom, Modern Kitchen" is a jewel. I am learning so much as I read through it. The authors present information about Eastern tradition, health and cooking in ways that are as accessible as they are illuminating. The recipes are wonderful, and I am enjoying the anecdotal observations, personal accounts, and dashes of humor sprinkled throughout. This is a beautiful, comprehensive, thoughtfully-laid out piece of work that edifies the mind and spirit, as well as the stomach. Well-done!

5 comments about The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner.

1. This is a cookbook to buy! If you read my blog, you know that I am not someone who usually purchases cookbooks. I prefer to purchase books that teach me how to cook rather than being retrained by recipes. But The Steamy Kitchen isn't like other cookbooks.
   
   Here is what makes The Steamy Kitchen a Cookbook worth purchasing:
   * Great Reference Section. The front of the book has a great section that describes equipment and food to cook Asian recipes
   * Pictures. Mouth-watering pictures with EVERY recipe.
   * Unique recipes. This isn't a cookbook with 80 versions of stir-fry with Soy Sauce. This cookbook has awesome recipes from many Asian countries using a variety of interesting (but findable) ingredients.
   * An interesting read. The introductions she gives for each recipe are entertaining and will probably make you laugh.
   * Kid Friendly. These are things my kids really like. My 2 and 4 year-old really enjoyed the recipes for Baked Crispy Chicken, Chicken Adobo and Beef & Broccoli Stir-fry. And there are many more that we want to try. The pictures also come in handy to show your kids the exciting meal you are going to be making.
   * Variations. Many of the recipes include things you can change or substitute for different versions of the dish.
   
   The only negative I see is that some of the sauces contain MSGs which I try to avoid. I picked up some versions without, but I had a hard time finding an Oyster sauce without some version of MSG in it. But, this is a minor point as the rest of the ingredients are fresh and healthy.



2. It teaches while it entertains. Though Jaden was born in Hong Kong, the is not a Chinese cookbook, it is an Asian cookbook featuring flavors from Korea, Thailand, Japan, Vietnam and yes, China.
   
   One of its lessons is that different cultures in Asia have vastly different cuisines. Japanese is not Chinese. Chinese isn't Korean. Another lesson that all Americans need to learn is that stuff on the steam table at the Red Dragon Buffet is far from being Chinese food. It is American food.
   
   The Steamy Kitchen Cookbook has 101 authentic or inspired Asian recipes. It also boasts the most entertaining cookbook introduction I have ever read. Damned clever, in fact. And for you picture gawkers, Jaden is big into food porn, too. Quite the accomplished food photographer, she has packed the 160 pages of the book with tons photos bursting with color and allure.



3. This is the best "Easy Asian" cookbook I've seen. One major draw for me is the fact the recipes don't have a list of random spices/ingredients I would not use otherwise. I have most ingredients on hand, which makes these recipes very doable for "tonight's dinner." The photography is outstanding, some pictures actually make me salivate.



4. I love buying cookbooks. I love the pictures, the recipes, and trying new things. However, not many cookbooks have appealed to me because of their long, complicated recipes, so most of the time, these lovely cookbooks end up sitting on my shelf collecting dust.
   
   A good friend of mine got me this for Christmas, and I literally jumped for joy when I opened the package. Jaden is one of my favorite food bloggers, and I couldn't wait to try out her new recipes.
   
   I feel like she gets it-- who wants to spend 8 hours at work, only to come home and spend another 3 hours on dinner after stopping by the grocery to buy 50 things you didn't have and are only going to use once? She gets that I need dinner now, I want it good, and I want it to only LOOK like I spent a lot of time on it. This book is perfect. Her recipes are fresh, fun, and very simple. I've made some good stuff in a dinky studio kitchen (with no oven), and my husband is happy after a long day at pharmacy school. I HIGHLY recommend it, even for your kitchen-fearing friends!
   
   I also bought this book for a friend of mine who lives in Florida. I told her no excuses about not being to cook Asian food; if Jaden can do it, she can!



5. I love this cookbook. But not only that, I cook from this cookbook. And so far, every dish I've made (about 10 so far) has been a success. No flops. I can't say that about many of my other cookbooks. I worried that the cookbook would be a duplication of her blog, but it isn't. These are really good, authentic tasting recipes that make sense. They use shortcuts where shortcuts make sense (like using curry paste instead of hammering out your own). It has tips I have never seen anywhere else (like folding rice paper wrappers in half before rolling to make summer rolls easier to make). I just can't say enough about it. I highly recommend it.

5 comments about From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining.

1. I purchased this cookbook about 8 months ago. I wanted to really give it a workout before writing a review. I'm a born and raised American who married a born and raised East Indian. My husband is a doll, but having been one of the fortunate few to have grown up in a wealthy Indian home, he was provided only the best meals and is extremely picky with food. So much so that his mother even warned me about it.
   
   I have quite a few Indian cookbooks, my favorites being this one, "Quick and Easy Indian Cooking" by Mahur Jaffrey and "5 Spices, 50 Dishes" by Ruhta Kahate. Madhur Jaffrey and Rutha Kahate are both fabulous cooks and have some great recipes, but my husbands biggest complaints about both of their cookbooks is that many of the recipes are too mild or are "Americanized" Indian dishes. (The spice issue is easy to work with, I just double the chili powder or add additional green chilies.) So while the meals in both of those cookbooks are really great tasting food, my Gujarati husband was looking for the EXACT SAME taste he would get at home in every recipe of the book. (EEEK!)
   
   I read the great reviews on this book and decided to purchase it even though it didn't have anything about "simple" or "easy" in the title. I really think Mahur Jaffrey and Rutha Kahate both introduced me to Indian style cooking and helped me get past that initial fear of all the spices, taking me from beginner to intermediate. Both are really great books and I highly recommend them for beginners.
   
   Well, this is THE BOOK!! From meal one, this cookbook was a huge hit with my husband! I don't consider myself a naturally good cook, but this book is absolutely fabulous at guiding you every step of the way. Each recipe has a full color photo and they are non-intimidating. Most meals take under an hour and some are 30 minutes or so, including cooking time. Even the more complicated looking dishes aren't that bad. I did as suggested and pre-cooked and froze masala for use in later recipes and it's worked out great. My husband's favorite is the Tandoori chicken, which looks scary, but it's really not! Once you have all of the spices required it's a little time consuming but a snap.
   
   The taste of the food is not really going to be much like you'd find in Indian Restaurants here in the US, it's actually better, more flavorful. Much more of a home cooked Indian meal you can only find either at the home of an NRI or in India itself. I have been fortunate enough to go to India and these meals are exactly like what I was served at the gracious homes of my husband's friends and family.
   
   My husband often tells me the meals I make from this book are sometimes even better than what he eats at home. He credits this to the fact that (he thinks) I follow every single step to the letter, while his mother sometimes skips spices. (Critical, critical! She's a fabulous cook!!) But either way it is possible to (shhhh!) take a few shortcuts with this book. I don't always grind my coriander fresh (something I learned from Madhur Jaffrey) and will use coriander powder instead. I also get lazy and use garlic or ginger paste instead of messing with the real thing. The taste is still fabulous, and several of the recipes call for garlic or ginger paste anyway.
   
   In order to cook most of the great Indian meals from this book, you really only need a few essential tools, some of which you probably already have. A food processor, a blender and a spice grinder. A pressure cooker helps but I don't remember if any of these recipes require one. There are usually alternate directions if you don't have one anyway.
   
   If you are new to the idea of Indian cooking but really want to produce that authentic, home cooked Indian taste, GET THIS BOOK! It's NOT scary. Trust me, I'm not a natural in the kitchen. I'm easily intimidated and was delighted to find I could cook any recipe in this book to perfection. If you're absolutely new at this, just be prepared to blow at least $30.00 on some base spices right off the bat and be SURE to get a spice grinder.
   
   The Indian ingredients I always keep in stock in my kitchen are as follows:
   
   Amchur (Mango) Powder
   Afoetida
   Bay Leaves
   Black Pepper (Whole)
   Black Cardamon Pods
   Black Mustard Seeds
   Cinnamon Sticks
   Cloves
   Coriander Seeds
   Coriander Powder
   Cumin Seeds
   Chili Powder
   Fenugreek Seeds
   Fennel Seeds
   Garam Masala
   Garlic Paste
   Ginger Paste
   Green Cardamon Pods
   Green Chili's (Serrano Peppers)
   Lemon Juice
   Mustard Oil
   Onions
   Saffron
   Tumeric
   Urad Dahl
   Vegetable Oil
   
   I realize that is an extensive list and no one should just go out and buy all of those spices without several recipes to use them in. Also, keep in mind it was built up over time and I also cook Indian food at least 5 times a week. If I had to pick the five spices I use the most, it would be Coriander Powder, Tumeric, Chili Powder, Cumin and Garam Masala. These are very basic for most Indian dishes. I'd say the best way to do it is build as you go. Pick 4 or 5 recipes you'd like to cook, make a list and go from there. Your spice cabinet will build up over time.
   
   Anyway, this is a fabulous cookbook for non-intimidating and fairly easy to prepare authentic Indian dishes. Don't let the spices scare you, it's not bad at all! Hope this helps!



2. I wanted to cook some of my favorites from the local Indian restaurant and bought this because of the ratings. I have tried 2 so far... Malai Kofta and Baigan Bhartha. Both were excellent. Spicing is wonderful and my kitchen smells great. If you read through and set out what you need, it is no trouble to make this wonderful food.
   Looking forward to trying Sag Paneer next. Her rice recipe is good too, but she soaks it for 30 minutes. I just rinsed the rice-didn't soak, and it came out great.
   Enjoy!



3. After waiting for over two weeks I finally received "From Mom With Love...". I read the recipes and bought ingredients for Dahi (Pg. 170) and Mangochi (pg. 85). The Dahi/Yogurt didn't make so I tried another recipe from a different cookbook and had success.
   
   For the Mangochi, I sustained 2nd degree burns on my face and hand. The little Dal 'balls' were literally BOMBS and exploded in the oil just as they were turning golden brown. My kitchen looked like a war zone and it took 2 hours to clean. Luckily my partner is a Nurse and took care of my burns so I didn't have to go to the emergency room! I have over 40 yrs of cooking experience and have tried many different cuisines with success. I will continue to cook Indian food, but from different cookbooks. I would not recommend this cookbook.



4. The title of this book really speaks the truth. I am a complete novice to Indian cuisine, and a near beginner cook to boot. For someone like me, this book is perfect. It truly brings a feeling of being guided by a loving mother on how to make these special foods to enjoy and to be able to share with your own family. The beautiful photos that accompany each recipe allow you to see what you're aiming for. This book was crafted with intense care by the author for her own family to use, and its beauty shines through. A true gift, pick this one up!



5. I spent a year traveling in Indian (6 months in the North and 6 in the South) and wanted a cookbook that captured the best of what I'd tasted without all the oil and over-cooked quality of most dhaba food. I'm an avid cook and wanted something that was both easy and DIY, not using pre-made sauces + spices mixes. After looking at every book with favorable reviews, this was my pick! I bought this in conjunction with Lord Krishna's Cuisine: The Art of Vegetarian cooking, which has better overall information, but more North Indian cuisine. I'm full veg, but not in the Indian sense (no onions, garlic, etc.), but this book provides plenty of veg dishes or one's you can make with meat substitutes. Enjoy!

5 comments about Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More.

1. I wish there were more cookbooks like this....because this is not just a delicious collection of comfort food recipes, above all it is a very good cookbook. It is written clearly, and the recipe descriptions are foolproof. What makes it excellent is that recipes go beyond explaining which steps have to be taken; the recipes also include clear indications for when steps are succesfully executed.
   
   For instance, the recipe for shanghai spring rolls (thin doughsheets for deep-frying) explains (p. 81): "stir [the dough mixture] for 4-5 minutes, about 200 strokes. Strands of glutinous, pasty dough will form, attaching themselves to the rim of the bowl as you stir, and become longer as you progress.[...] When done, the thick pasty dough should be elastic enough for you to lift and stretch it 12 to 14 inches from the bottom of the bowl. [...] Gather the finished dough together; it should hold a slightly mounded shape for a few minutes before spreading to touch the walls of the bowl." Wow!...I have never encountered such clear, and spot on, recipe decriptions.
   
   These descriptions may seem over the top, but for the difficult preparations (spring roll skins; glutinous rice dough; rice sheets; translucent dough) there certainly are not. I've tried all the difficult preparations and they all turned out great, after the first try!



2. I started out with the first recipe, a cabbage and pork dumpling. This is very much like the way my mother-in-law makes that very same dish--but instead of actual quantities, she'd say "some of this, some of that." While I had made that particular dish with success before, this recipe is better, as you get the same delicious results every time. As my MIL's approach is very common in Asian cooking, it's little wonder that so few good Asian cookbooks have been written on home-cooked Asian foods! The author here has does a fabulous job of taking imprecise, variable Asian cooking methods and turn it into something that's simple and RELIABLE. I've made 3 recipes so far and hope to make many more. BTW, the dishes are mostly VERY time-consuming--they make ravioli look like convenience food! For the tomato-based sauces, I recommend using whole canned tomatoes and roasting them in the oven with some olive oil to concentrate their flavor to get something with enough body to it to care the flavors.
   
   You an get by without most of the equipment in the book, but do spring for a digital timer. My other recommendation for Chinese, specifically, dumplings is Dim Sum: The Art of Chinese Tea Lunch by Ellen Blonder.



3. I was slightly dismayed on first read that the author's emphasis was so strong about making your own wrappers...until I tried it! It really isn't more difficult than trying to get the unyielding, store bought won ton skins to behave; in fact, it's easier. I was so excited I bought a bamboo steamer after my first batch. This author is very good at explaining all pertinent details in every recipe. I highly recommend this book to any curious, creative cook who would like to master a new cooking skill. I am having so much fun with this book. Oh, and the pictures are so helpful, she shows not only the food, but the package fronts of the special rice flours, etc. she calls for in the various recipes.



4. This is a great book on Dumplings, I am really enjoying it. It would be Five stars but it is not one of my immediate favorites. I would recommend it to any one who loves the dumpling.



5. Andrea Nguyen, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Ten Speed Press, 2009)
   
   Asian dumplings are almost a staple food for anyone who patronizes Chinese restaurants. In most places, you have a choice of one or two types (even at most buffets), but every once in a while you stumble across a dim sum restaurant, or a place where they've got a gifted dumpling maker in the kitchen, and you get a better survey of the available options. But I have yet to run across a restaurant of any kind that has the variety to be found in Andrea Nguyen's book, which is packed with recipes for just about every type of Asian dumpling you can think of (and some you probably didn't know had been assimilated by Asian cultures, such as empanadas).
   
   At its core, a cookbook is a thing of utility; it should tell you how to cook things. Rare is the cookbook (at least, the cookbook published by a traditional publisher) that doesn't meet this criterion. But on another level, that of reading for pleasure, a cookbook should have another function: the reading of it should make you hungry. And this one qualifies.
   
   The creation of dumplings is a long, intensive process, the kind of thing that Mario Batali likes to refer to as the zen of cooking. As a result, you may well end up preferring to go grab them at a restaurant, but this is good reads anyway. Check it out. *** ½

5 comments about Momofuku.

1. I have almost no interest in this cuisine and I've only heard of the famous NY restaurant. I've never eaten there and tend to think it can't possibly live up to the hype but it's a great book with good stories and well thought out recipes. The noodle dishes are particularly practical but if you're a cookbook fan, you'll enjoy the whole thing.



2. I learned of David Chang through Anthony Bourdain. I am grateful for that because he has become a culinary inspiration for me because I hope one day to be a great chef like him and his cooks.
   
   His recipes are amazingly simple but reward taking the time and not taking shortcuts to complete them. You will be rewarded with great food through it.
   
   Miso butter? So simple yet it is genius for its new combination which I have never seen the likes of before. Something from two ingredients which I normally don't associate with nuttiness somehow created something that instantly screamed nutty to me.
   
   His approach to cook things the way he wants works amazingly well and I look forward to the Momofuku Milk Bar cookbook which will hopefully come out next year as slated.
   
   To those who think the recipes are too complicated, you need to realize that the reason his food is so popular now is because it is simply good as a result from all the effort he and his crew put into the food at Momofuku. If you can't be bothered to do a few steps the day before then dont buy this book. If you want a challenge but is still easy to follow through then buy this book because it will help you see Asian fusion in a new way.



3. I had read a lot of reviews and purchased this based on those. It is not that it is bad in any way, just more pedestrian and definitely over hyped by the press.



4. Very impressed with the dishes in the book but have yet to make any of them. Sawthe chef on Martha Stewart. The technique seems easy to follow.



5. Our family loves this cook book and can't wait to visit Momofuku in NYC. One of our favorite recipes is the fuji apple and bacon salad. The recipes are not complex and have a lot of flavor.