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Charmaine Solomon's Complete Asian Cookbook, by Charmaine Solomon
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More than 800 recipes from 16 countries are clearly presented in step-by-step instructions. This cookbook is about real Asian food, created with a minimum of fuss in a Western kitchen from readily available ingredients. Full color.
- Sales Rank: #1225789 in Books
- Published on: 1992-05
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 1.54" h x 8.39" w x 11.49" l,
- Binding: Hardcover
- 512 pages
Review
"I cherish and refer to [it] often because it is so thorough going and authoritative in its subject matter, and the recipes are uncommonly well written and authentic." —Craig Claiborne, author, New York Times Cookbook
"This marvelous book is a tour de force . . . Authentic recipes, all possible for one Western kitchen." —Publishers Weekly
About the Author
Through newspapers, magazines, television, cooking schools, and over twenty-five books, Charmaine Solomon has passed on her passion and knowledge of Asian cuisine. She is also the author of Charmaine Solomon’s Thai Cookbook (0-8048-3039-8) and Charmaine Solomon’s Encyclopedia of Asian Food (962-593417-0).
Most helpful customer reviews
2 of 2 people found the following review helpful.
Yum
By Bettyann Legans
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!
3 of 3 people found the following review helpful.
Good Overview
By S. Linkletter
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.
2 of 2 people found the following review helpful.
Great gift for the avid cook
By J Ro
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.
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