General Books - Page 3

Asian Dining Rules: Essential Strategies for Eating Out at Japanese, Chinese, Southeast Asian, Korean, and Indian Restaurants

Steven A. Shaw

Amazon Price: $10.85 List Price: $15.95 Usually ships in 24 hours By: William Morrow Cookbooks Amazon Marketplace: 37 new & used starting at $3.40

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Customer Reviews:
Total reviews: 27 Average rating: 4.0 of 5

Editorial Review:

Most Asian restaurants are really two restaurants: one where outsiders eat, and one where insiders dine. So how can you become an insider and take full advantage of Asian cuisines?

In this indispensable guide, dining expert Steven A. Shaw proves that you don't have to be Asian to enjoy a VIP experience—you just have to eat like you are. Through entertaining and richly told anecdotes and essays, Asian Dining Rules takes you on a tour of Asian restaurants in North America, explaining the cultural and historical background of each cuisine—Japanese, Chinese, Southeast Asian, Korean, and Indian—and offering an in-depth survey of these often daunting foodways. Here are suggestions for getting the most out of a restaurant visit, including where to eat, how to interact with the staff, be treated like a regular, learn to eat outside the box, and order special off-menu dishes no matter your level of comfort or knowledge.

Steven Shaw—intrepid reporter, impeccable tastemaker, and eater extraordinaire—is the perfect dining companion to accompany you on your journey to find the best Asian dining experience, every time.

Philippine Cookbook

Reynaldo Alejandro

Amazon Price: $12.21 List Price: $17.95 Usually ships in 24 hours By: Perigee Trade Amazon Marketplace: 65 new & used starting at $1.98

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Customer Reviews:
Total reviews: 14 Average rating: 3.0 of 5

Not what I was expecting 3 out of 5 stars.
3 of 3 people found this review helpful.

After buying this book and looking through the recipes, it seems to me that this book needs to be updated and revised. It could be a wonderful cookbook if the recipes were more detailed and the directions more clear. It's great in that it has many recipes.

OH YUM - MASARAP 5 out of 5 stars.
1 of 0 people found this review helpful.

I don't pretend to be an expert cook, but I do have a lot of fun in the kitchen, especially with my teenage daughters. I do believe that they find me a source of entertainment with my recipes right from this cookbook. We turned out some great dishes, e.g., Lumpia Shanghai, Philippine Fred Rice, Rellenong Manok, Paksiw Na Bangus, Maruya, Pianono, etc. My son likes to kick back and watch the interaction, but then he is the first in line to grab the finished product. I liked this cookbook and found it to be helpful, easy to use, and covering a large range of Filipino food. Well done!

good eats 5 out of 5 stars.
0 of 0 people found this review helpful.

This book seems to be like the holy grail of Philippine menu items.

At Least It Doesn't Weigh Much 2 out of 5 stars.
0 of 1 people found this review helpful.

I am grateful that this book is not very heavy, as I found myself carrying it around in my backpack all day yesterday. Other than that, I'm not exactly thrilled with this book. The recipes are indeed oversimplified and generally vague, and leave my wife (who grew up in a Filipino household) and I muttering, "Wait, that can't be right...."

Sushi (Tuttle Mini Cookbook)

Ryuichi Yoshii

Amazon Price: $11.01 List Price: $12.95 Usually ships in 24 hours By: Tuttle Publishing Amazon Marketplace: 35 new & used starting at $4.30

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Easy to Read... Easy to Follow... Great for sushi beginners 4 out of 5 stars.
7 of 7 people found this review helpful.

Excellent book for beginners who want to know more about making Sushi. Nicely laid out with step-by-step instructions and lots of beautiful photos to complement the text. Easy to read and follow - I read it in a couple hours. May be too "simple" for those who've already made sushi.

Good basics sushi cookbook for your collection 4 out of 5 stars.
5 of 5 people found this review helpful.

This was a good cookbook that covered the basics of making sushi. Things like equipment & utensils to use, ingredients explanations, how to fillet fish, cleaning squid, etc. There were a few creative ideas but for a creative sushi display but not for unique sushi rolls. Buying this book used and adding to your collection would be worth spending the money.

Editorial Review:

Now, with this practical and attractive guide, you can learn to make sushi at home. Sushi's step-by-step instructions and photographs show you how to make a variety of dishes using easy to follow recipes suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection.

The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors

Hema Parekh

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Kodansha International Amazon Marketplace: 47 new & used starting at $10.16

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Editorial Review:

The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet.
There is one big difference between this and many other vegan cookbooks. These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh - a noted teacher of vegetarian cooking styles in Tokyo - has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries. In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone: vegan, vegetarian or otherwise.
Over 200 dishes have been selected to cover a wide variety of tastes. Here readers will find vegan-ready recipes for everything from Japanss sushi to northern Indian curries, from Vietnamese spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes and some desserts are also included.
The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary.
Vegan cooking just became a lot more interesting.
A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third.
Parekh has lived in Japan for 27 years.

The Food & Cooking of Cambodia: Over 60 authentic classic recipes from an undiscovered cuisine, shown step-by-step in over 250 stunning photographs; An ... using ingredients, equipment and techniques

Ghillie Basan

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Repeat recipes 3 out of 5 stars.
7 of 7 people found this review helpful.

The recipes are really good, the layout of the book is easy to follow and there are tons of great photos of the dishes and ingredients. BUT...the recipes are exactly the same as the book I already own called 'Vietnamese Food & Cooking' by the same author. I wish I had known this before ordering the book (which I am now returning). That's why I only give three stars.

The Vietnamese cookbook has more background information in the front section, including many pages describing ingredients (with photos) and some tips on preparation. This Cambodian version has much less. There are two things that are included in the Cambodian cookbook that are not in the Vietnamese one: how to prepare bottled prahok for use in cooking and a recipe for Tuk Trey sauce. I just don't want other people to be disappointed for the same reasons (especially when I was looking forward to this "new" book).

Editorial Review:

Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China an

The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

Jennifer M. Aranas, Brian Briggs, Michael Lande

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Asian but with a lot of foreign influence 5 out of 5 stars.
18 of 21 people found this review helpful.

The dishes in this book fit the title: Filipino American. That is, they are based on the traditional foods of the Philippines but modified to allow the chef to take advantage of fresh local products, and of a minimum of specialty spices. The resulting foods are thus more suited to both the American taste and the American supermarket than highly traditional recipies.

Philippine food traditions are based on their particular variant on oriental cooking, but modified by years of invluence from incoming cultures. The Spanish took over the island in 1542 and left them with a deep impression of Spanish culinary heritage (paella for instance, but without saffron). The Spanish in turn brought with them some Mexican influence. And then there were the Americans, the Japanese, the Chinese.

Ms. Aranas has done an excellent job of fitting these into an American kitchen. You will be hard pressed to flip through this book without finding something that you want to try.

Editorial Review:

Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type. Anyone interested in Filipino cooking will find this book an invaluable resource.

Blue Ginger: East Meets West Cooking with Ming Tsai

Ming Tsai, Arthur Boehm

Amazon Price: $23.10 List Price: $35.00 Usually ships in 24 hours By: Clarkson Potter Amazon Marketplace: 92 new & used starting at $4.49

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Total reviews: 34 Average rating: 4.5 of 5

Editorial Review:

John Mariani has called Ming Tsai "the foremost interpreter of East-West cuisine in America today," and the appreciative diners at Blue Ginger, Ming's celebrated restaurant in Wellesley, Massachusetts, and fans of his top-rated Food Network show, East Meets West with Ming Tsai, agree. Now, in his first cookbook, Ming shares the technique and philosophy behind his exciting cross-cultural fare.
        
The key, Ming explains, is retaining a healthy respect for the traditions of each cuisine so that diverse elements can be combined in a harmonious way. His trademark Foie Gras and Morel Shu Mai, for example, elevates a traditional yet simple Asian preparation with a luxuriously sophisticated Western ingredient and transforms a humble dish into truly elegant fare. Prosciutto and Asian Pear Maki is a playful reinterpretation of a Japanese favorite, while Classic Roast Chicken with Sticky Rice Stuffing gives the holiday staple a savory new spin. The result is food that's inventive yet not trendy, complex in flavor but surprisingly easy to prepare.
        
In chapters devoted to Soups; Dim Sum (irresistible starters and bite-sized party fare); Rice and Noodles; Seafood; Birds; Meat; Sides; Oils, Dips and Seasonings; and Desserts, Ming proves again and again how delicious the coming together of East and West can be: Gingered Beef with Leeks and Asparagus, Hoisin-Marinated Chicken with Napa Slaw, Asian Gazpacho with Cilantro-Jicama Cream, and Wok-Flashed Salt and Pepper Shrimp are all quick and straightforward preparations that provide big flavors in every bite. And when it's time to pull out all the stops, a chapter dedicated to Over-the-Top recipes will guide home cooks through an array of showstopping dishes that dazzle with innovative techniques and presentations. Beverage suggestions accompany each recipe to complete the dining experience.
        
Filled with Ming's tips for working with unfamiliar ingredients and preparations, Blue Ginger is an outstanding introduction to the pleasures of East-West cooking.

Real Vegetarian Thai

Nancie McDermott

List Price: $15.95 By: Chronicle Books Amazon Marketplace: 32 new & used starting at $5.00

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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

How much more reassurance do you need? This is exceptional! 5 out of 5 stars.
15 of 16 people found this review helpful.

To date, all of the reviews here grant four or five stars to this book - and I am no exception. This little red book contains the most delicious selection of vegetarian Thai recipes that I have encountered in my 15 years of cooking vegetarian meals. Not only are the recipes quite easy in preparation, but they also are based on easily available ingredients and are very quick to make. The outcome is almost always exceptional - both in taste and presentation. I can wholeheartedly recommend this book as a valuable addition to anyone's collection of cookbooks. As you can see from the other reviews, I am not alone. So, what are you waiting for? It's rare to find such a unanimously positive opinion about anything.

Editorial Review:

Real Thai has gone vegetarian! Everyone loves Thai food, but it's not easy to find truly meatless dishes. Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia

James Oseland

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Customer Reviews:
Total reviews: 20 Average rating: 4.5 of 5

Editorial Review:

The first book to reveal the undiscovered jewels of Southeast Asian cuisine.

Just when you thought you knew everything about Asian food, along comes James Oseland's Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today's home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. 16 pages color photographs; 3 maps.

Eating Korean: From Barbecue to Kimchi, Recipes from My Home

Cecilia Hae-Jin Lee

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Customer Reviews:
Total reviews: 28 Average rating: 4.0 of 5

Editorial Review:

Experience the savory secrets of the "other" Asian cuisine

In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.

"Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."
--Sejung Kim, Media/PR Manager, Korean Cultural Center

"Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."
--Barbara Hansen, and James Beard Award-winning author