5 comments about Dok Suni.

1. Let me start out by admitting one fact: while I've grown up eating Korean food, I've never dared to try my hand at cooking it until only recently. My mother was an undefeated cooking whirlwind in our kitchen and when it came to the point where I thought I'd like to learn from her, I realized I would need more help than her 'a pinch of this' and 'a handful of that' pointers.
   
   Jenny Kwak has written a book that seems to have been made just for amateus like myself, who are willing to test the waters but unsure of where to start. The common complaint I've heard with most Asian cookbooks such as this one is the difficulty of finding ingredients and the level of skills that the writer assumes. Let's be real here. Who knows what it means to ferment pickled cabbage in subzero temperature (and yes, I've actually read this in another book)? Dok Suni starts out with a couple of helpful pages entitled, 'Mom's Shopping List', where she lists ALL of the more-than-average ingredients she uses in the recipes to follow. She gives a nice description of what it is, what dish(es) they are used in, and its name in Korean (which is nice because now you can go into an Asian grocery and ask for it by name if you can't find them yourself).
   
   The recipes themselves are, according to my very Korean mother, practically perfect in their authenticity. Instead of veering towards the more fancier (read: more difficult and not necessarily better tasting) dishes, Kwak has written up the simple staples of the Korean diet. Each recipe includes all of the ingredients WITH AMERICAN MEASUREMENTS. A lot of recipe books out there use grams and mg, which can get pretty confusing for us with our cups and ounces. The steps are easy enough for an eleven-year old to follow (and I would know because my younger sister proved it), and Kwak also includes a short but personal story about some of the dishes, which is a nice touch.
   
   Interspersed throughout the recipes, she has longer stories of the story behind the cooking on a whole, which makes the cookbook more than a smattering of recipes; it is a memoir. Though I haven't counted how many there are in all, it is enough to fill roughly 130 pages. I can say that I've bookmarked at least 90 percent of them. The couple that I've dabbled with so far came out great, even if I botched up the recipe just a little.
   
   In my overall opinion, Kwak has put together a fantastic book that couldn't be easier to follow and I haven't regretted my purchase in the least.



2. To the reviewer who gave this 3 stars because he or she couldn't find "beef satay" for the Cold Buckwheat Noodles recipe: If you were following the recipe for Noodles in Cold Beef Broth, the author CLEARLY states in parentheses, directly after the ingredient SATAY BEEF, "see Page 5." If you had gone to PAGE 5, you would see where the author explains that BEEF SHANK is BEEF SATAY. If you WEREN'T following the recipe for Noodles in Cold Beef Broth and your college degree was for English, it might just be useless, because there is no recipe titled Cold Buckwheat Noodles in this book!
   
   For the rest: I didn't give this 4 stars only because I like my recipe books to have pictures & this one doesn't have many. Even though I know what most of the finished recipes should look like, I simply like to have my mouth watering over delicious-looking food at 1 in the morning when every Korean restaurant is closed. (Food masochism.) But the recipes in this book are pretty easy to follow and it should intimidate no one who is trying to cook Korean food for the first time. My mother was Korean & I was raised on this stuff--Korean food is Heaven to me, and you too will get there easily with this book.



3. I was introduced to Korean food by some good friends. Most of the cooking was done by their grandmother who couldn't even speak English. A problem when I started asking how to cook it. I was so hooked. Then I moved and all I knew was you needed salt, garlic, and red peppers to make Kimchi.
   
   Then I found this book. The recipes in here tasted exactly like what I had eaten at my friends. From the Bulgogi and Kalbi to the many types of Kimchi. My favorite part has been the soups though. They taste so refreshing. The only one I didn't like was the seaweed soup. The rest have my family asking for more, even the children. I use it so often my pages have notations and bookmarks throughout.
   
   I have bought more Korean cookbooks but when I want some good food I always find myself coming back to this one. The others just don't measure up. As a result I have recommended this book to everyone I know and none of them have been disappointed. In my opinion Korean cooking is the best in the world and this book will teach you how to cook it for yourself. Spread the joy.



4. I am a korean who has grown up eating korean food for at least one meal of the day, for my entire life. In addition, i've eaten at countless korean restaurants... So i can, at least, say that I know what korean food 'should' taste like.
   
   PROS: I've tried about 10 of Kwak's recipes so far, and they have all come out very authentic and tasty. She includes a good mix of very common dishes and more advanced dishes, with a good number of pan-chan recipes. Her ingredient lists aren't excessively long like some other cookbooks, but some of the ingredients might require a trip to the korean store (beef dashida powder). Her memoir type style and her personal touches add alot to the enjoyment of the food. Sometimes it sounds like she's reminiscing about the recipes with tears in her eyes. Some could consider these digressions unnecessary, but I found it adds 'soul' to the recipes. And the family pictures are a real nice touch.
   
   CONS: There are pictures of food, but only in the context of telling her family story. They mostly show up in the glossy insert sections in the middle of the book. There are no individual pictures that accompany each recipe. For koreans this might not be a problem, but if you're new to korean food, you might need to see what the finished dish 'should' look like. Secondly, I just wish there were more recipes. Don't get me wrong there are alot (about 77), but wanted more soup and meat recipes and less rice porridge dishes and sweet, snack-type foods. Well i guess my second point isn't really a 'con' because all the 'major' recipes are here. Now that i trust her cooking, I just want more of it, that's all. Lastly I wish she included a table of contents that includes the name of each recipe in a single list. The table of contents breaks down by category, then you have to flip through the entire category to find the recipe that you're looking for. (My copy has about 20 post-it notes on it now). Although I think this may have been deliberate, because the book reads like a memoir, so there are personal stories associated with many of the recipes.
   
   Jenny and her mom own Dok Suni, which is a korean restaurant down on the lower east side of manhattan. Naturally, the food is excellent and it has a good reputation for 'cool' or 'hip' korean food. Although the decor is a bit...hmmm, eclectic? The recipe for the jalapeno fried chicken served at the restaurant (probably the most popular dish) is included in the book. For Dok Suni fans, this should justify the cost of the book itself.
   
   Given the reasonable price of the book and the personal stories that add 'soul' to the recipes, i would highly recommend this book. I just wish there were more pictures. I can't wait for the follow up book.



5. I bought this book in part because I thought it was so funny that Director Quentin Tarantino (whose films I've never seen but only heard about or seen previews of) would write a cover blurb for it.
   
   Most of my favorite Korean dishes are here. The muted color photos are in the middle of the book and contain finished dishes, not step by step process photos.
   
   The cover title is misspelled. It should actually be "Doh Suni" or "Dough Suni."

5 comments about The Sweet Spot: Asian-Inspired Desserts.

1. I've cooked Asian for many years now, and have owned at least a dozen different Asian cookbooks, but I've always found them lacking in desserts, or other sweet recipes. This book fills the void in my cookbook collection.
   
   First of all, it is a beautiful book, with lots of color photos. It has more recipes then I thought possible, some being traditional Asian desserts, and others being more American with Asian infusions.
   
   There is a short introduction in which the author agrees with me that Asian desserts have been quite overlooked in America. There is then a section on bakeware needed, most of which should already be in every decently supplied kitchen. Finally there is a chapter entitled The Sweet Asian Pantry, which not only describes different ingrediants used, (some of which should already be on hand in your kitchen, others which may need special ordering,) but also recommends brand names to get.
   
   The first chapter of recipes in the book is devoted to cakes, which is further divided by type of cakes. It starts with loaf and sheet cakes, of which there are four recipes, including an olive oil and yogurt cake. Next there are three steamed cake recipes, which I had never heard of before this book, including steamed pandan layer cake. Next are five recipes for individual cakes including ginger date pudding cakes with rum-walnut toffee sauce. The next section of cakes is devoted to layer cakes, of which there are four recipes, including carrot cake with lime cream cheese frosting. The last section of cakes is cheesecakes, and there are three recipes, including a recipe for Grand Marnier tofu cheesecake.
   
   Chapter two is devoted to cookies, begining with six recipes for drop cookies including ginger oatmeal raisin cookies. There are then eight recipes for Chinese-American cookies, which includes two recipes for what is probably the best known Asian dessert to America, the fortune cookie.
   
   Pies and tarts are covered next, first with seven well known American pie with Asian twists, including a scrumptious coconut cream pie with a jasmine rice crust. There are then four recipes for desserts with Chinese puff pastry, including caramelized pineapple turnovers.
   
   Next is a chapter for my favorite type of desserts; Puddings and Custards. There are ten recipes included, and unlike the other chapters, this one is not divided by type. Included are recipes like spiced chocolate pudding with caramel crisped rice cereal and coconut bread pudding.
   
   There is an entire chapter devoted to candy, which is not found in many of the dessert cookbooks I own. This is divided by style again, but the first recipe, milk chocolate and peanut bars, seems to have no category. There are then five recipes for candy with caramel, including spiced caramel popcorn. That is followed by two recipes of candy with rice, which is a staple in Asia, including seasme balls with a fig filling.
   
   Next is a chapter of desserts with fruit, which is a topic I'm very familar with, owning several books on the subject. The twelve recipes in this chapter have not been divided by type, but its not really needed anyway. Recipes including the cover picture sake-sauteed plums with ginger and star anise and fried bananas.
   
   The last true dessert chapter in the book is devoted to frozen desserts, mainly ice cream and other similar items. Fourteen recipes are included and include fruit creamsicle pops and a very unusual sounding shaved ice with corn, avocado, and red beans.
   
   The final chapter of the book, which I was suprised to see in a dessert book, is Drinks. There are seven recipes, including another unusual sounding "dessert" avocado milk shake.
   
   Mr. Ong has also listed mail order sources for the ingrediants needed, including Amazon.com, of which I've searched, and found many of the more unusual ingrediants.
   
   This is a great book, and I had needed it for my ever growing Asian cookbook collection.



2. If you thought Asian desserts were limited to bland fortune cookies and watery rice pudding, this book will open your eyes and tingle your tongue. Lushly photographed and intelligently written, it features a wide variety of recipes from cakes and cookies to puddings, candy and drinks.
   
   The recipes are much more than Asian riffs on western classics. The author, a talented chef, truly integrates the flavors and styles. I think that fusion has gotten a bad name largely because it dumbs down the joined cuisines. I found the recipes doable notwithstanding the fact that many are rather lengthy. There is not excessive usage of exotic ingredients and the ones he does use are fairly accessible in metropolitan areas or over the internet. Additionally, he suggests substitutions, such as using light brown sugar for palm sugar. One word of caution if you are not partial to ginger or coconut be advised that he uses both liberally.
   
   The recipes I've tried so far have been successful. His condensed milk pound cake is rich and moist while the sweet potato beignets with roasted apple filling are a fall delight. There are pineapple turnovers that look like tangerines complete with a stem of clove. Both the banana cream pie and the coconut cream pie are phenomenal and the walnut cookies are a nice treat. The Vietnamese coffee tart is rich and the avocado shake is a silky sensation. Be sure to try the spring rolls filled with kumquats and bittersweet chocolate---decadent, delicious and easy.
   
   This book is truly a feast for the senses. It is a great read, beautiful to look at and the recipes taste wonderful.



3. I own over 100 cookbooks and there are only a few that I turn to over and over again. Although I only just received Pichet Ong's book as a gift, it has quickly become a staple in my kitchen. First and foremost,the recipes are delicious. They also are easy to follow. His instructions are precise, for instance, he'll tell you the approximate amount of time needed to achieve "light and fluffy" while creaming-a critical point when trying to create airy desserts. They are truly fusion, but in a good way, as in combining the best of two worlds, not so exotic as to intimidate the average Western cook, but different enough to be refreshing. For instance, his carrot cake is enlivened with lime. The almond cookies are buttery sensations. With food this good, I overlooked one minor quibble. Some of the recipes are printed on the back page of the ingredient list, so you have to flip back and forth.



4. Im a pastry chef at a pan asian restaurant, so naturally this book was natural to pick up. The recipes look great, the pictures are fantastic (im a huge fan of pictures) however most of the recipes I have tried havnt been true to the book and have lacked crucial information. for instance, the lemon twinkie cupcakes he describes as needing only approx 10 minutes baking time. What he fails to mention anywhere in the book is that the baking time is in a convection oven. (I found this out after emailing him) another problem recipe is the coconut flan. 1. I could not get palm sugar to 350 degrees without WAY over carmalizing it. 2. he failed to mention to cover them while baking, or risk over carmalizing the mixture. However, I will give him credit, once you do decipher his recipes, the flavors are pretty fantastic. I tried the poached pears (which do not take 1.5 hours, 1 hour should be more than enough) which were very yummy, and our chef, who despises poached fruit liked the desert. So if you buy this book, be wary, but have fun.



5. This is a nice book. I bought it for my husband because Chef Ong helped create the dessert menu where my husband currently works and I thought it would help him better understand the mentality and flavor combos of asian desserts from a restaurant viewpoint. The recipes are excellent although there is copious usage of alcohols in them and very pretty to look at. They are inventive with traditional flavors and some suprising combos.
   Great book for bringing restaurant quality asian desserts home for the family or entertaining.

5 comments about Quick & Easy Korean Cooking for Everyone (Quick & Easy (Japan Publications)).

1. This whole series of books is so well illustrated and written that anyone can follow them. As a culinary student and personal chef I love the fact that there is a picture of what everything is suppose to look like along the way. If you are wanting to cook and try some authentic tasting Korean cuisine this is a great book to start with. Even my Korean friends from church approved at our last dinner together. I am hoping to collect more in the series. The format and food are both excellent!!!



2. I was somewhat disappointed in this book as I was hoping to get more cooked recipes (especially for Korean Beef) and these are cold/raw recipes. It would have been nice if there was more of a description of the contents.
   
   I do admit it has great pictures and might be a good book--just not what I was looking for. . .



3. I am married to a Korean man and wanted to try to make some of his favorites. This cookbook really does show you step by step how to do things to make it right. Very easy to follow the instructions. The only thing I would like better is if they were to give pictures of what the foreign ingredients look like. Overall a great book.



4. Great pictures, wonderful instructions, great recipes.
   The book is in English, but seems to be made for use in the Japanese market, citing Japanese measurements, and often listing Japanese brands or products to use in the preparation. Does not seem to be geared toward the ingredients or brands available in North America.



5. In the list of ingredients there are Japanese names that are not used by Korean people. Besides, explanations of ingredients include too many references to Japanese influence. There should be some words for Chinese influence as well as the appropiate conditions of Korean climate to cultivate some of the products and the adaptation of these products to Korean style.
   The author says that "most of the recipes contained in this book have been adapted to Western style". It is true.
   Excellent pictures but finally unuseful if you want real Korean recipes.

5 comments about Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam.

1. This excellent, informative book deserves to have been reprinted (how could such a fine book have gone out of print?), but beware of the "fully revised and expanded" claim. I ready owned the out-of-print hardcover and bought the new paperback edition to check out the updated information. I've looked pretty closely, and the only new copy I can find is very incidental (i.e., changing the locations of farms from exotic locations to the US as more domestic farmers are now growing Asian produce). No new recipes, either, although some new titles (to throw unsuspecting readers off the scent?). If you don't have this book, and you are an Asian food aficionado, do add it to your collection. However, I am very irritated at the publisher's suggestion that this is a new edition (it's a good old-fashioned reprint, and that's all) and at the previous reviewers who didn't find it necessary to warn other buyers of this important fact. I would rate it much lower for readers like me who own the original, but newcomers to this classic will find no quarrel.



2. A terrific reference for people like myself: round-eyes who want to learn about authentic asian ingredients and cuisine. The book is a great guide to many obscure and, to outsiders, mystifying ingredients. What's most important is that the book clearly describes the ways in which they are commonly used and (often) provides sample recipes; this allows you to utilize previously unknown items correctly and learn how their flavors are part of traditional asian dishes.

   The book is well-written, though this version is the first I've seen, so I can't comment on whether it's really "new and expanded". Someone with a keen interest in food can sit down and read it cover-to-cover. I was also impressed by the care taken to differentiate national/regional applications of ingredients. Much discussion is given to how the region and history shaped the use of ingredients and what is accepted in contemporary cuisine.

   All in all, a great reference book.




3. Asian Ingredients is a cookbook in reverse. The familiar formula dictates that a little of the cookbook is dedicated to some cultural background titbits and a glossary; the rest is devoted to recipes. Cost, as his title indicates, offers us a major tour of the foodstuffs with just a sprinkling of recipes throughout. And that is exactly why the book appealed to me. Here you get the best bookish knowledge mixed with personal experience as he gives ingredients not just names, but cultural context, almost bringing them to life as if historical characters. Soy sauce, he tells us in the introduction, "evolved from ancient methods of fermenting and preserving meat and game ¡K" The Chinese value fresh water fish above salt water because the latter are considered to be already partly preserved (less fresh) - salted by the water they swim in. Amongst gems like these are plenty of practical advice for both the market and kitchen. But while the book includes a Region of Use listing for each ingredient, the geographical origin of each recipe is unfortunately left a mystery. The book is also crying out for a separate recipe index. You would not buy this book for the recipes alone but I tried four or five and whenever I wore my reading glasses and did not try to cut corners, I ended up with some really good food. Simple Roast Chicken with Sichuan Pepper (I was drawn to the word Simple), for example got the thumbs up from my friend Linda. The photographs being black and white are not always as illuminating as they should be, and there may be a few questionable facts. For instance, we learn that Dong gwa (gua) is Cantonese for Winter Melon. Not mentioned is the fact that this pronunciation is virtually identical in Mandarin. All in all I would call this an excellent reference.



4. `Asian Ingredients' by Bruce Cost is one of those books like Patience Gray's `Honey from a Weed' and Claudia Roden's `New Book of Middle Eastern Food' which gets cited as THE authority on its subject by culinary heavyweights such as Ruth Reichl and Alice Waters. So, in my quest for the perfect culinary library, I really need to read and review this book. I am very happy to say that the reputation of this book is not overdone. It is one of the finest books on culinary ingredients I have seen on either Oriental or Occidental cuisines. The author states from the outset that his objective was not to give us an encyclopedic work. What we get is much closer to some of the finer books on Mediterranean cuisine such as Nancy Harmon Jenkins `The Essential Mediterranean'. In many ways, Cost's book is far more practical, albeit less analytical than Jenkins' work.
   
   Cost deals with the fairly homogeneous food world of Japan, Korea, China, Viet Nam, and Thailand. He mentions India as an influence on Thai cuisine, but does not deal directly with Indian cuisine, as it is substantially different from the cuisine of China and the rest of the Far East. The book also does not deal with the cuisine of the Philippines or Indonesia, as the cuisines of these two nations are heavily influenced by European colonization beginning in the 16th century.
   
   One of the best things about Cost's book is that it is organized in such a way to make it a pleasure to read for background information. While I have never sat down to read the Larousse Gastronomique for pleasure, I read Cost's book from cover to cover with great pleasure, skipping a very few subjects on which I was very familiar. Costs book is divided into the following seven (7) major chapters:
   
   Fresh Ingredients including Herbs and Seasonings, Vegetables and Fungi, Meat, Poultry and Eggs, Fish
   Preserved and Processed Ingredients including Dried Ingredients, Cured Ingredients, and Soy and Coconut
   Condiments and Sauces including Soy based condiments, Fish based sauces, Chili based sauces, Vinegar and spirits, and Flavored oils
   Spices, Sugars, Nuts, and Seeds, including Spices, Sugar, Nuts and Seeds
   Rice
   Noodles and Wrappers
   Flours and Thickeners
   Cooking Fats and Oils
   
   One of the most dramatic lessons to be learned from this book is the fact that like the Mediterranean respect for dried and preserved ingredients such as salted cod, dried pasta, and dry beans, Asian dried ingredients such as seaweed, vegetables, fish, and mushrooms are highly regarded ingredients in their own right. They are not `second best'. By drying and concentrating their flavors, they bring something to the party that is simply beyond their fresh precursors.
   
   Another fairly dramatic discovery is the fact that while so many of the spices prized by Europe and so greatly desired by Renaissance Europe were grown just next door to China and Japan, these spices such as black pepper, nutmeg, cloves, and cinnamon (cassias) really did not and still do not play a big part in East Asian cuisine, except for Thailand, which is influenced by the curries and other spices of India. Northern China and Japan almost totally reject the use of the `cookie spices' except for ginger, which is used heavily throughout the region covered by the book.
   
   It is interesting to see both the harmony and the dissonance created when one lays Mediterranean and Far Eastern cuisine side by side. Some of the biggest parallels are the importance of garlic, pork, mushrooms, cilantro, and New World (capsicum) chilis. Some differences are in the relative importance of drying versus salt curing. As Nancy Harmon Jenkins points out, salt is much more important in the Mediterranean cuisines simply because the Mediterranean is saltier than the oceans, so it is a lot easier to acquire than on the Pacific Rim. There are some salt cured pork products, with hams very similar to Smithfield hams, but nowhere near as much of the Charcuterie / salume culture of Western Europe. The greatest differences between the two areas lies in the use of milk. There is simply no milk culture in East Asia from cows, goats, sheep, or buffalo. The Chinese and Japanese feel the same towards Europe's more aromatic cheeses as westerners may feel about fermented fish sauce, birds nests (dried bird saliva), and seaweed. Where the European uses animals' milk, the Asian uses milk refined from soy or coconut.
   
   An important part of this book, more important than similar samples in most other books of this type, is the recipes, especially for things such as fish and chicken stocks, which are far simpler than comparable French stocks. They are not just simpler; there is a whole rationale in the Chinese cuisine against including vegetables in chicken stock recipes.
   
   Two of the most useful aspects of this book are the recommendations on how to best use Asian markets and which commercial preparations are of a high quality. I had some reservations regarding a local Chinese run farmer's market with a fish counter until I read Cost's description of Asians' regard for freshness in fish. The `Iron Chef' episodes where virtually all seafood ingredients are presented live is not for the sake of show business. These people are SERIOUS about their fresh fish! Note that while this book was originally written and published in 1988, the new paperback edition was revised in 2000, so the numerous comments about which prepared brand name ingredients are the best should be fairly current.
   
   This book is so good you will be remiss if you buy any other book on East Asian ingredients without first reading this new edition. Other books may offer better coverage of selected aspects of this subject, but this book is certainly the gold standard against which other books should be measured!
   
   Very highly recommended, especially if you like to read about food as well as eat it.



5. Being an Asian-American born in the US, sometimes we need something to understand Asian cooking and foodstuffs ourselves! I consider Bruce Cost the ultimate Asian food expert considering he's not Asian! Everything is explained in an easy to understand manner and is authentic as any Asian food reference. His Big Bowl cookbook is also excellent.

5 comments about Martin Yan Quick and Easy.

1. What a great book! Beautifully put together with stain-proof pages;)
   The ingredients are easy to find, steps are easy to follow, food comes out like the picture! Most of the ingredients should already be in your cabinets if you cook lots of Asian meals (I live in Japan).
   A great cook book! I tried the Honey-Garlic Green Tea Shrimp tonight...YUUUMMY! I agree with most reviews...a must have cookbook.



2. I am Chinese, and this is my go-to cookbook for comfort foods!! I believe cooks at even the most elementary level will be able to follow the recipe and produce the right results. Most highly recommended!!
   
   P.S. I LOVE the chicken lettuce wraps and Quick Char Siu!



3. I'm a second generation Chinese American, and although my mother taught me some of her Chinese cooking, I've had a hard time mastering her approximation techniques ("a little bit of everything marinade"). I really prefer to follow a recipe, and with Chinese stir fry, it's often the sauce that makes such a difference. This cookbook really is quick and easy. Yan does a great job of introducing the basics in the beginning - ingredients (e.g. bottled sauces, ginger, garlic, rice), cooking tools (e.g. sharp knife, wok), techniques (e.g. chopping pieces evenly, how to stir fry, prepare all the ingredients before doing the actual cooking) - that lays the groundwork for the recipes to follow. He takes shortcuts appropriately, like using some common bottled sauces (oyster sauce, hoisin sauce), which I can find at American grocery stores. I've seen other Chinese cookbooks, and this one really is what it claims to be. The recipes don't have long lists of ingredients nor are the techniques difficult. In fact most of the time is spent preparing the sauces and chopping the meat, vegetables, or garnish. After that, cooking is a breeze. I also appreciate that the recipes include some standard faire as well as variations on ingredients normally used in Chinese cooking. So far I've tried Great Wall Hoisin Pizza, Tangy Pepper Chicken, Stir Fry Bok Choy, Stir Fry Asparagus and Quick Jook. All were delicious and simple to make! The layout is clean. There are an adequate number of photos, which definitely whet the appetite. It's paperback with a binding that allows the book to lay flat (with the help of some weights) or better yet, prop nicely in my cookbook stand. Definitely recommended for a beginner cook, someone looking to learn to make Chinese food, or someone like me, trying to carry on the legacy!



4. I've tried a couple of the recipes and they are quick and easy and tastes great!



5. I LOVE WATCHING MARTIN YAN EVEN BEFORE I LIVED IN THE STATES.HIS FOOD ARE SO YUMMY N HE IS AN EXCELLENT COOK.SO I ADDED THIS BOOK TO MY COOKBOOK COLLECTION.I WAS JUST A LITTLE DISAPPOINTED THAT THERE ARE VERY FEW PHOTOS.UNLIKE KYLIE KWONG COOKBOOK THE PHOTOS ARE AWESOME N IT MAKES YOU HUNGRY INSTANTLY.

5 comments about The Asian Grocery Store Demystified (Take It with You Guides).

1. Before picking up this book, note that it was published in 1999... it doesn't seem THAT long ago, but in terms of your average American's familiarity with Asian ingredients, it's practically eons. While Chinese (or Chinese-American, more accurately) food has been around for a couple of decades (a little longer in big cities), Japanese and Thai food have really only been scooching their way into smaller cities and middle America for the last ten years or so.
   
   Therefore, when this book was published, a lot of the ingredients were wholly unfamiliar to many people. Nowadays, lots of them will seem familiar: wasabi, pickled ginger, sesame oil, chili oil, lemongrass and so on. However, as much as you might be able to recognize the green paste on the corner of your sushi plate, do you really know what a whole wasabi root looks like? Or where you might find it in your asian grocery?
   
   This book helps to break down the linguistic and cultural barrier, offering suggestions as to Asian names for common items, where you might find it, and what you can do with it. Asian grocery stores, by the way, are not just good sources for ingredients for Asian cuisines, I buy all of my fresh herbs at our local store because they are at least 50% cheaper than at the supermarket. You just have to know what you're looking for, and this book will most certainly help you find it!



2. ...for those times when I hit Chinatown on my way home. It is a very useful guide.



3. This book is an interesting read in terms of "demystifying" some Asian ingredients when shopping in the local Asian market. Unfortunately, not all are as well organized as Ms. Bladholm's local store! I enjoyed reading it, but would not consider it a guide when actually going to the store. My main problem with the book is the line drawings, which are not very helpful. My own favorite book of this type, and most useful for getting a visual image, is Martin Yan's booklet "A Simple Guide to Chinese Ingredients and Other Asian Specialties" which has nice clear color photos of all types of Asian foods, from vegetables to canned/packaged foods.
   
   No book is going to be perfect, as in my experience it all depends on the owner/type of market as far as what is carried. For example, the market I usually go to is run by a Korean family, so there is not much in the way of Japanese foods. Sometimes I've found the best way to shop is online, or surfing online stores to get a sense of what you need.
   
   In short, the book is good in content, but there are other sources out there for more visual people (like me).



4. very helpful book when looking for asian ingredients at asian food stores. very good descriptions of all listed ingredients



5. No matter where you live in North America, at some time you will encounter some kind of Asian cuisine. Sometimes it's in a can, or of dubious authenticity; sometimes it appeals to you even if you're not of Asian heritage, sometimes not. You shouldn't limit yourself to the offerings at restaurants, though. Get yourself to an ethnic grocery and start discovering what the rest of the world eats. This guide helps explain what those bumpy squash-looking things are in the produce section, what the various kinds of soy sauce are, and why the type of rice you buy and cook makes a difference. The book concludes with some recipes, including quite a few for Chinese-style herbal soups.

5 comments about Quick & Easy Thai Cuisine: Lemon Grass Cookbook.

1. This is a very straight forward and easy to understand book since it is mainly based on pictures. Now it is easier to buy what is needed at Asian markets, and follow their simple directions.
   
   The only drawback is that this is a small book with not that many recipes, but I really do like the SELECTION of recipes in the book. They are the more useful ones and tend to be more of the things that I like to order at a Thai restaurant rather than something very strange or with lots of ingredients that I will never make.
   
   Overall, this is a good book to have if you want a simple to follow Thai cookbook and I am not disappointed. It has most every recipe I really hoped for.



2. I loved this book. If you want to try cooking thai food. This is a great book to start. You can find most ingredients at your local asian stores. The instruction is very easy to follow and the content of this book is pretty authentic.



3. 
   This is a good starter cookbook for those interested in trying the cuisine of southeast asia. Great Pictures. Juicy. I've tried three or four and they were splendid. My wife and I are now eating Thai or Vietnamese about twice a week. You do need to collect eastern cooking ingredients that are not common to western cooking, but it's worth it. I'm still trying to find spring roll wrappers. My kitchen has been globalized. RJ



4. This cookbook is most appropriately titled: the recipes ARE quick and easy.Great Thai food is said to have an etheric, uncontainable quality...and I find that is true.
   My partner and I love to cook together, and this book has served as a sure starting point on which we build.
   The spices are easily and cheaply available in local Asian stores and usually much cheaper than your local supermarket. Here in San Diego we shop at 'Ranch 99'.
   One suggestion for readers; Mazola oil is a great choice for the deep frying entrees. I substitute coconut oil for the other recipes.If you haven't tried cooking with it, you might like it :)
   Altogether a really fun, easy and inspiring book!
   If you're going to get ONE Thai cookbook, THIS is the one!
   Enjoy!



5. The instructions are fairly easy to follow, and the recipes I have tried are great. However, the pictures of marinated dishes don't show the marinades as mixed together, which is weird. Also, I wish the author(s) were a little more clear on exactly which cuts of beef to use on the dishes...it just says "sliced beef" or "tender sliced beef". I'd like to know which cuts they would recommend.

5 comments about The Best of Vietnamese & Thai Cooking: Favorite Recipes from Lemon Grass Restaurant and Cafes.

1. There were a lot of things I really liked about this book. There's a detailed section on ingredients where she gives brand preferences on things like fish sauce, and substitution suggestions for hard to find ingredients. (The brand of specialty sauce you use can make a big difference in outcome in Thai/Asian food, and if you're not familiar with those foods, it's hard to know what brand to pick. And her preferences generally line up with what I've heard elsewhere.) The recipes that I've tried are fairly easy and straightforward. And I wouldn't care about authenticity if I liked the food. My problem is that while, for the most part, the results were perfectly edible, there was nothing I would want to make again. The lemongrass chicken was tasteless. And I love lemongrass chicken when I get it in Vietnamese restaurants! The lemongrass lemonade was very good, but not worth the work. The curried rice with kaffir lime leaves and the Thai Green Curry with chicken were both good, but definately missing something. This might just reflect my taste preferences--I live in New York, so I might be used to a relatively authentic restaurant version, or it might have been my technique or my lack of stellar ingredients. However, I've had much better sucess in general with Nancie McDermott's books. I will hang on to the book for the ingredient introduction, and I may try one of the recipes again if there's something I can't find elsewhere, but probably not.



2. I've been using this cookbook for years and I have yet to make something that I am not pleased with from it.
   
   Some of my favorites include "Warm Beef on Cool Noodles", a classic Vietnamese dish. The Cornish hen stew, (made with a chicken instead) was insanely good (use Japanese style yellow curry, i think they say it in the book).
   
   The curry recipes are quite good, although I prefer to defer to Simply Thai Cooking for their technique with curry recipes (involves lots of boiling of curry and coconut milk). But these recipes are definitely great.
   
   There is also a great recipe for Shrimp with a homemade paste made with peppercorns, cilantro, and chiles that is excellent, even when I completely riffed on it.
   
   The format is easy to read, and the book has held up to my extremely messy cooking style. I also enjoy the author's anecdotes about Thailand and Vietnam.



3. I'm Vietnamese-American & grew up eating lots of Vietnamese food but never actually knew how to make anything myself so it is nice to have a cookbook that includes many of the traditional Vietnamese recipes, like carmelized ginger chicken, congee (chicken & rice soup), pho, etc. Also, the book includes Thai recipes which seem interesting though I haven't tried them yet. I've followed a couple of the former recipes and they provide good guidelines for the dish, however, I don't like how the author has "Americanized" the recipes and seems to make the highest priority presentation because I'm really just interested in eating simple, good food that's easy to make. Also, her narrative often includes "plugs" for her own or her husband's businesses which is a turn-off and detracts from the focus and authenticity of the book (which is supposed to be about cooking, not personal advertising). Still, the recipes seem ok and serve the purpose for Vietnamese-style cooking.



4. When I first bought this book I thought it was great but since then I have purchased Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors which is much more detailed and authentic. This "lemongrass" book is good for an introduction to both THAI and Vietnamese cuisine but I find it leans more towards "Americanizing" its flavors and for someone like myself who is trying to learn Vietnamese cuisine for her husbands sake..isn't the best. I being Hispanic, like the recipes but my Asian husband said they lacked TRUE flavor..hence my second purchase, which is a big hit. I like the Thai recipes in this book but tend to turn to the before mentioned book for Vietnamese recipes.



5. i could not even use any of her recipes, because its like a mixture of recipes that she has revised for people who aren't asian to cook and eat. i am asian and i know that these are not the real recipes, any wannabe could write a book like this. and she tries to hard to be all fancy and high class with her food. she even makes up these strange names for her recipes, what a waste of money. the worst recipes ever!!!!!!!!! her thai recipes are horrible. i don't think she realize that she is vietnamese. please get back to roots lady!

5 comments about A Taste of Persia.

1. I have used many of the recipes, modified them, cooked them with friends and family. I have given my first copy away to my mom and then had to search bookstores to replace it. I even took it on the plane when I visited my family to make a special dinner for my dad's birthday with the whole family there. Grandma even loved it! I especially like to make the crusted saffron, yogurt rice for others. The presentation is great, but best made with a friend to share in the prep. As the author says, nushjan!



2. As a Persian who's trying to learn to cook persian food, this is the best Persian cookbook I have. It lists the most popular foods, the receipes are easy to follow and turn out great! Almost as good as my own mom cooks them... I would definitley recommend this book!



3. I love this book because I lived (30 years ago) in Iran and enjoyed the food very much. This is the first Iranian cookbook I found, with excellent recipes, very easy for me to duplicate...and enjoy!



4. This book offers a great deal of cultural background in addition to its fantastic recipes. Highly recommended (especially the Pistachio Soup recipe on page 45).



5. I'm Persian and my mother is an incredible cook with vast repertoire. So, I didn't start cooking until I went off to med school. I needed a beginners cookbook & this is one that leads to consistently delicious and authentic meals. The basics done well, with plenty of helpful tips. The glossary in back is also helpful. Would HIGHLY recommend to those learning to cook Persian/Iranian food. If you're looking for more avant garde Perisan foods, I'd try her other book From Persia to Napa: Wine at the Persian Table.

5 comments about The Breakaway Cook: Recipes That Break Away from the Ordinary.

1. I buy cookbooks as a hobby but this is one of the very few cookbooks that I have actually used more than a few times. The first recipe I tried was "Minty, Meaty Wontons". Sounds exotic and difficult, but it was actually easy to prepare and incredibly tasty. Then I went on to try "Minty, Boozy Chicken" and "Pizzettas". All were a hit with my family and friends. Eric's recipes are original, wake up your taste buds, and easy to prepare. And with each recipe I've become a much more adventurous cook. This is definitely a "must have" cookbook!!



2. So far, every recipe I have tried has been great. New flavors, new combinations. Some ingredients may take a little effort to find but it is well worth the trouble.



3. I bought a copy of this book as a gift for my sweetheart. We cooked from it together for a week or two. When he returned to his home, he graciously left that copy and I bought another copy for him. We both have most of the nine global ingredients in our kitchens (and copies of Eric's earlier cookbook). The recipes are easy to follow, simple but with complex tastes. The Cauliflower "couscous" on page 186 is one of my favorites. Serves 8? Sure if all 8 people were served simultaneously and didn't have any chance for "just a bit more". Luckily, after you make the Basil Lemon sauce (p 47), you'll be able to make another batch in no time at all. Buy this cookbook, go to the nearest Asian grocery to stock your pantry and you will eat well.



4. I have not bought a cookbook in years, but could not resist this one. I am of Japanese descent and have spent a lot of time in Japan, so I resonated with the aesthetics and the ingredients in this cookbook. In my opinion, it is one of the most artful, innovative and accessible cookbooks around. It has become my cooking bible and I never leave home without it!



5. Simple, healthy and tasty recipes from this fabulous cookbook! I love the idea of using flavored salts in cooking (macca/matcha is now my favorite) and using ingredients that seemingly would not go well together. I've had fantastic results with many of the recipes here--my "go to" breakfast are the fluffy eggs with greek yogurt. I'll never use milk again!