No comments about East and Southeast: Great Recipes from China, Japan, and Southeast Asia.

No comments about The Khwan Niamut: or, Nawab's Domestic Cookery (Iowa Szathmary Culinary Arts).

No comments about Thai & South-East Asian Cooking & Far Eastern Classics.

No comments about The Best of Singapore's Recipes: Nyonya Specialties.

2 comments about Easy Curries (Hachette Cooking).

1. So I'm a pretty avid cook.. I love making different kinds of food and I've made many curries before.. but everything I've ever made out of this book has been horrible! Did they even taste these after they made up these recipes?



2. So far I/we have tried 6 items from the menu .. pork/chicken/beef and shrimp. I have been very please with them ALL so far.

No comments about Shortcuts to Asian Cooking.

No comments about Ashkain's Saudi Cooking.

4 comments about The Legendary Cuisine of Persia.

1. Fantasti



2. I had been searching for a book like this for a long time. It is excellent, I like the historical detailsand I have tried many of the recipes successfully.



3. i really like this book. i was introduced to persian cooking by iranian friends and have been cooking it for more than ten years. persian cooking is incredibly delicious, with inspired parings of ingredients.

   the history in this book is fascinating, and, since i do a lot of indian cooking, too, the links of persian cuisine to indian are especially interesting to me. the author's style is delightful--i don't have many cookbooks that make me laugh out loud! the only reason i give this book four stars instead of five is that the recipes, while very good, really can't compare to the recipes in the persian cookbook, _food of life_. however, since _food of life_ is very expensive, anyone wanting to begin to explore the delicious world of persian cooking can do so enjoyably and successfully with this book, which is far better than any of the other persian cookbooks i have with the above exception.




4. I am Iranian myself and only learned how to cook Perisan food once I got married 7 years ago. And of course, having an Iranian husband means your cooking better be good! I have tried New Food of Life and although it is a good cookbook, Margaret Shaida's is BETTER! It is so much simpler and so much easier to follow. Recipes are straight forward and I promise you you will learn how to cook wonderful delicious Persian meals fast! The only thing I wish she had were more pictures of the food.

3 comments about The Vegetarian Taste of Thailand: Vegetable, Tofu and Seafood Dishes.

1. Real vegetarians look out! The title of this cookbook is very misleading. There are at least 2 recipes that contain chicken in the book and the last time I checked, chicken was not a vegetable or tofu or a type of seafood. Look on pages 185 and 205 for the chicken recipes. I was very disappointed when I saw this. And practically every type of seafood that man eats is in so many of the recipes that real vegetarians will want to stay far away from this book unless they're willing to spend the time it takes to convert every recipe to true vegetarian status.



2. A poor rendition of cafeteria style Thai food which can be found in any small town restaurant in the US or Europe. The recipes are bland and uninteresting and one wonders if the editors have ever been anywhere nearer the far east than Boise Idaho. Avoid this book if you can, there are far better vegetarian and Thai cookery books.



3. The only reason to get hold of this book (preferably from a library) is because it's one of the weirdest cookbooks around. Apart from the fact it's supposed to be largely vegetarian and yet has chicken and pork recipes, it also has Maggi sauces and various non-Asian items. Some of the recipes are surprisingly unappealing; others look like they are the ingredients for the lowest-quality Asian packet junk food. How this book got into press is beyond me. The authority on Thai vegetarian food is Vatcharin Bhumichitr's "Thai Vegetarian Cooking."

No comments about Foods of the World: Pacific and Southeast Asian Cooking.