No comments about A Taste of Indochina.

2 comments about Gluten Free And Dairy Free Everyday Asian Cooking.

1. I just got this cookbook and am excited about the recipes..they are easy to follow and flavorful...this is the only gluten and dairy free asian cookbook I found and I am delighted...



2. I find this book truly amazing given that this is the first book from this author. This is really a simple to follow home cooking and most of the ingredients are available in stores.

2 comments about Asian Sauces and Marinades.

1. Asian Sauces & Marinades is a recommended pick for any who would learn the secrets of Asian cuisine and who have access to a well-stocked Asian market. Marinades, stir-fry sauces, curries, and glazes are accompanied by tips and hints on how to prepare classic dishes in home kitchens. Both familiar and unusual recipes for all types of Asian dishes are accompanied by color photos. Asian Sauces & Marinades is a welcome addition to any kitchen cookbook collection!



2. When I was in Thailand last year I fell in love with Thai cooking and when I returned home I purchased 4 Thai cookbooks. I was fortunate to find "Dancing Shrimp" which I think was the best of the 4. Unfortunately it is now out of print and very expensive. I also purchased "Asian Sauces and Marinades", a mouth-watering collection of full-flavor - garlic, chile, lime, sweet and sour, peanut, etc. - marinades, rubs, dripping sauces, relishes and glazes,from a variety of Asian countries. Simple, easy to follow recipes - the sauce or marinade is set out at the top of the page followed by a main dish to use with it. There is a basic, but sufficient, glossary of the various ingredients as well as short, succinct preparation tips which makes this a wonderful "get -right- into- it" book. The only reason I do not give it 5 stars is because it lacks some of the detail of the ingredients, how best to select, prepare and preserve them and additional information and tips on utensils, etc. that "Dancing Shrimp" has - but this is not essential - for as a cook book it is concise and valuable. The other book which I purchased, which I can recommend is "Complete Thai Cooking" by Hamlyn. Delicious, easy to follow recipes from snacks and appitizers through to soups, main dishes and desserts. Both these books are inexpensive and both together will give you all you need to experience the joys of Thai cooking. I also purchased "Thai Home Cooking" by Robert Carmack, but cannot recommend this one as I found it far too elementary and the recipes uninspiring.

No comments about Low-Fat No-Fat Thai & South-East Asian Cookbook: Over 190 Low-Fat Recipes from Thailand, Burma, Indonesia, Malaysia and the Philippines, with Over 750.

No comments about The Encyclopedia of Asian Cooking.

2 comments about Eating in Paradise: Cooking in Bali and Java.

1. This is one of the most innovative cook books I've bought. The traditional Indonesia recipes in this book are a real treat, but the book is also filled with unique concepts from a innovative chef...
   
   This is a great cookbook!



2. This book includes many key traditional dishes, but the recipes are inconsistently written and often unclear as to the proper method. The landscape photos are nice, but the text accompanying them is third-rate at best, and the information is better acquired from a traditional guide book. Many of the names of the dishes are incorrectly or poorly translated. The photos of the food itself are almost a joke. Many of the dishes are portrayed in ways you'd never actually see them, and indeed are supposed to be attractive but actually detract from the appetizing-ness. The "food stylist" employed by the photographer should never do that job again, with sloppy garnishes and poor knife work. Not recommended. "The Food of Bali..." by Heinz van Holzen is much better.

No comments about Chinese: The Essence of Asian Cooking.

3 comments about The Complete Stir-Fry Cookbook.

1. all of the recipes in this book look wonderful, there are plenty of beautiful pictures to accompany this book. most of the recipes are fairly simple and quick to prepare. the only downfall is that many of the recipes require special ingredients that you might not find at your local grocery store. if this is not a problem for you, then you will enjoy the book. the ideas are great and there is a lot of variety, recipes for all kinds of meats, vegetables and some sea food. it also includes descriptions of ingredients, if you're new to asian foods!



2. First off, this is a gorgeous cookbook. It's a large format and very well illustrated. Virtually every recipe includes four pictures: a large picture of the finished dish, and three smaller ones illustrating various steps. A key also grades the recipes on a difficulty scale of 1-3. Few recipes rate above a 1 (easiest).

   What I really like about this cookbook, other than its good looks, is the wide variety of stir-fries included. It covers beef, pork, lamb, poultry, seafood, tofu, and vegetable stir-fries; there are stir-fries with noodles, for serving over rice, as salads, or as a stand-alone dish. I think stir-fry is the ultimate quick weeknight meal, and all the choices here could keep you going for weeks without getting bored.

   However, there is a problem. This book was originally published in Australia, and very little has been done to adapt it for the US. For instance, bell peppers are called "capsicum," and ramen noodles "instant noodles." I figured out that English spinach means regular spinach, but I'm still not sure about Lebanese cucumbers, or a few other things. A small chart at the back translates the US names of a handful of items, but not enough.

   The recipes were developed with metric measurements, and although conversions are given, they tend to come out as awkward odd measurements: 3-1/2 ounces of mushrooms, or 13 ounces of beef.

   Also, the book is not consistently written. For instance, although there is a key to stir-fry ingredients at the front of the book, I ran across some things that either were not in the list, or were listed under another name. One recipe called for "Golden Mountain Sauce." I could not find this in the list, until I finally noticed that it was alphabetized under "Seasoning sauce" (gee, why didn't I think to look there?). Buried in the text describing seasoning sauce, it said, "also sold under the name Golden Mountain Sauce."

   There were one or two other things I didn't recognize that weren't described in the list, but I suspect this is because they are common Australian terms that didn't translate.

   You can also tell that the recipes were written by different people and not edited to appear consistent, as the same techniques are described differently in some recipes; some leave out hints/steps like freezing beef in order to get thin slices; and some specify a cut (usually rump steak for beef--I think this is boneless sirloin?) but some just say "beef."

   Bottom line, this book offers enough good things to outweigh the bad, so on balance I do like it. But the bad things just shouldn't be there in the first place. It should have been reworked before publication in the US.




3. Nice recipes with an explaination on how to prepare stir-fry dishes,what ingredients to use.Perfect book for people who want good food with a minimum of fuss.Seller A+.Quick delivery.

1 comments about Indian Cooking (Cookery Classics).

1. This book truly does provide authentic Indian recipes and the food does come out great. It is a teeny, tiny, little book but is packed with all the basics of Indian cooking.

3 comments about Asian Soups, Stews, & Curries.

1. I have used over 20 recipes from Greeley's book and have not been disappointed in any one of them. I have given two dinner parties (each with about 12 people) and used only recipes from this book.Results were outstanding. Every guest asked for recipes, or decided to buy their own copy of the book. My husband's particular favourite is the Yellow chicken curry.



2. What I really liked about this book is all the information. The author covers a lot of Asian countries, and she writes about the differences in styles and common ingredients between them. She also discusses the ingredients - what they are, what the flavors are, and including a discussion of the many types of rice. The recipes are nicely organized, and easy to follow. I've used a few of the recipes, and one is now a favorite.



3. We love soups. They reheat well after a long day at the office and they are soothing to the throat, very filling but lighter fare. It suits us for an evening meal when we really don't want something heavy but do want something hot. Since we've traveled extensively in Asia and love the cuisine, this book was one we just had to try. I am glad to report that "Asian Soups, Stews and Curries" is a wonderful book for the Asian cuisine lover.

   The first recipe we tried was Kalbi Tang, Korean Short Rib Soup. This is a famous Korean dish, almost as famous as Bulgogi and Kimchee. The instructions were interesting; in order to achieve the beautiful clear broth in which the meat and onions float, you must soak the ribs overnight, or boil them and discard that water to remove the scum (which is the albumin and meat bits that coagulate when you boil meat.) I followed this direction, and the other stipulation to remove ALL visible fat from the ribs. After then making the stock and refrigerating the soup overnight to remove the rest of the fat, I made the ginger, sesame and soy sauce-based seasoning that flavors the soup. Wow! What a taste--rich, yet with a clear, flavorful broth. This was an enormous hit at our house.

   After watching my husband practically stick his whole head into the Korean soup pot, I decided there must be more good stuff in here. The next one we want to try is Cambodian Fish Soup with Pineapple and Tomatoes--pineapple is surprisingly good in curry type clear soups.

   Just about everything is in here from Japanese Chanko-nabe (Sumo Wrestler's fatten-up stew) to Mulligatawny. There are quite a few lentil based curries (nice, we love lentils), noodle soups, meat soups, fish, vegetable and rice soups and stews. This is a fascinating book and one with some very nice and unusual recipes, good for light evening one-pot meals or fancy entertaining or pot-luck. This is fast becoming one of my favorite cookbooks.