The Complete Asian Cookbook

I've had this book for about 3-1/2 months now, and have tried several recipes from it. So far, I've been impressed with the authenticity of the recipes as well as the thorough explanation of them. I'm pretty much a beginner cook, and this book walks you step by step through every recipe. There are some techniques or ingredients you'll need to Google, but I consider that normal. I think her Chinese recipes are the best so far. She likes Chinese 5 Spice a lot, so if you dont like black licorice, cut the amount called for in half. Cheers!

This has to be one of the best Asian cookbooks out there. The Korean recipes are completely legit, the Chinese will make impress at gatherings and the Indian recipes will only make you appreciate the complex and subtle art that is their cuisine. I haven't tried the recipes from the other nations (and there is an eye-watering range of them), but I can't imagine the same care and stringent attention to authenticity and taste didn't go into them. I refer to this book all the time. It is my guide.I've never heard her mentioned in this age of Food Network and The Food Channel, but for me this has got to be the best kept secret for Asian food if you just want to expand your repertoire and try something different or duplicate something you ate at some restaurant. This book will also come in handy if you've ever been to an Asian food mart and just don't know what to do with half the produce you've never seen before.

I didn't realize until I received the book, that it was printed in 1986. Ingredients are obsolete and better methods of cooking. Condition is great - however, I am not sure why the book gets so highly rated other than people must not have cooked from it. I tried several recipes and they are all not so good. I have to adjust each I have made to make them better and more functional for 2020.

This book is loaded with good cooking information, teaching the ingredients as you learn the cuisine of the East! Lots of gluten free grub ideas - it really expanded my universe, which was getting pretty cramped. I gave it four stars because of the way the recipes are arranged. For instance, I wish there was an additional index for "soups" "appetizers" "breads": you have to go hunting through the region and it seems the recipes aren't arranged logically in the manner we are used to them being arranged. Other than that, the book is a superb one, a must for any cookbook shelf. I get around the problem by just sitting and reading it, a foodie's weird habit anyway. I would just like to add that I love my kitchen aroma more than ever now; it's a whole new world with garam masala in the house!

This is a big, thick volume of recipes covering India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea, and Japan. Obviously the coverage can not be complete for so many regions in one book, no matter how large, but the essence of each is presented. For each region there is a list of utensils and ingredients required to replicate the cuisine. There are one or two full-page color photographs for each cuisine, displaying a typical dinner for the region, as well as descriptions of how the meals are served. The book fulfilled my expectations completely.

Overall, a really lovely cookbook with recipes from many Asian countries. If you are a cookbook collector or enjoy trying new cuisines, this is a great choice. Americans, be aware that there are some metric measures and British terminology. I tried a few of the Indian recipes exactly as written and they were quite good, although more salty and with less heat than I expected. The instructions are clear and the book is of excellent quality with stay-open binding. I recommend it for adventurous cooks with some experience in the kitchen.

I like how many recipes this book has in it. It gives you the ingredients you will commonly use in a majority of the dishes. I will admit they are a lot. I also like how it includes the utensils and the pictures of the food are pretty to look at as well. There are also a good amount of recipes in the book although I have to say no book can come close to being the complete asian cookbook because the sheer volume of asian recipes alone would be back breaking. However I have to say this book is a good starting place. I would encourage people to start here with asian food recipes. It's not every single recipe in asia but I have to say after reading through this book it is detailed and it is a good walkthrough if you want to start somewhere with asian food. I wish this book included more asian countries though. I will say it is worth the money though if you want to start somewhere.

I could not be happier with this book! I kind of expected it to just or mainly cover Chinese, Japanese, and maybe some Thai recipes. NOPE! It has lengthy sections on Indian, Pakistani, Sri Lankan, Indonesian, Malaysian, Sigaporean (sp?), Burmese, Thai, Combodian, Laotian, Vietnamese, Philipino, Chinese, Korean, and Japanese cuisine!I'm especially excited about the recipe for naan I saw while flipping through!And all the names of the food are in the actual language, with it written in English underneath! Now I know that lemon chicken is called ling moong gai and peking duck is buck ging ngap! If only I knew how to pronounce that crap now! Haha. (:I was also very pleased with the extra care the shipper took to make sure the edges do not get damaged!

My mother had the previous edition of this, and it was my Asian cooking bible in the kitchen growing up. I recently moved out so I went hunting for another copy. Absolutely elated that it has been re-published with extra information - I was clearly not the only one who found this book invaluable! I now have this treasure on my countertop once again. I have never made anything from this book that has not turned out scrumptious - an easy boost for any cook! Thank you Charmaine Solomon!

Amazing clarity, beautifully written (for a cook book), not written by a TV chef visiting somewhere and then changing real recipes into 'my take on' or a 'twist on'. Detailed but not OTT accounts of the different cultures. Some thoughtful descriptions of how to some pronounce words (aimed I am sure for us Brits whose tongues do decide not to play ball with some words) . One of the nice touches is 'store' ingredients for each Country, you will quickly see that with a few tweaks here and there you can make many dishes from several countries without buying lots of specific ingredients that you may only use a teaspoon out of. Mostly its just a fantastic book! Buy it, enjoy it and use it. Other readers are right, if you want glossy photos on every page, this may not be for you but think twice before passing it over. I downloaded this, and am so glad I have. It is without doubt one of the best Asian cookbook I have come across.

Replaced this book for my son in law's Christmas gift. He had the original from many years ago. He is thrilled with the update of his favourite cooking book. I was extremely pleased that this version is a lovely hard back copy. Highly recommend the recipe content too.

I bought this book not expecting much, just a few asian recipes, but it's a whole encyclopedia of the recipes in the different countries of Asia. It's quite a heavy book with numerous chapters. So I'm very pleased with it and hoping to make good use of it very soon. Delivery was prompt as well, and the book arrived in excellent conditions.

It's a really useful cookbook with hundreds of recipes and they're all ordered by their place of origin in the contents page, which is really helpful. It also includes the name of the dish in English underneath its Asian counterpart, and it has pictures throughout the book of different dishes. I bought this as a Valentine's gift for my partner who loves Asian food and cooking, so this was perfect for him and he loves it.