Encyclopedic in both breadth and depth of coverage, the book is nevertheless a remarkably concise and passionate work that demystifies much of Asian cookery. "The Washington Post" What Julia Child once did for French cuisine, Corinne Trang has tried to do for Asian cuisine, sweeping across Southeast Asia to encompass the culinary history, cultural context and recipes of several countries. "San Francisco Chronicle" If you could own just one pan-Asian cookbook, this would be it. "Cook's Illustrated""Essentials of Asian Cuisine" has the beauty of a coffee-table book, the depth of an encyclopedia, and the regional information and landscapes of a travel guide. This volume should be a first port of call for home cooks eager to undertake a serious study of Asian cooking. Trang shows an astonishing mastery of the often subtle differences among the cuisines. "Publishers Weekly" (starred review) There are some books you never knew you needed until they appear, and then you cant imagine how you did without them. Accessible and tasty recipes from throughout Asia put this cookbook on the same shelf as "Joy of Cooking." "Northwest Asian Weekly" This is quite simply one of the best cookbooks Ive ever read, looked at or cooked from. More than a cookbook, Essentials of Asian Cuisine is a celebration of exotic culinary delights. The book is rich with personal anecdotes and intriguing information about Asian culture, and nowhere else will you find such a clear, comprehensive, and accessible treatment of Asian cuisine. In this lavishly designed and illustrated volume, more than eighty-five original black-and-white and color photographs bring to life the ingredients, dishes, and people of Asia.
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A special section on feng shui demonstrates how to organize and beautifully present a meal. She offers sample menus, including a Chinese Dim Sum, a Filipino Dinner, and a Japanese Lunch.
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Trang includes a comprehensive glossary of Asian ingredients, plus a detailed list of resources for purchasing special ingredients and equipment. Vietnam's Canh Ca Chua (Hot and Sour Fish Soup), for example, can also be found in Cambodian, Indonesian, and Thai cuisines Trang provides the recipes for both the master soup and its variations. Trang explains the roots of major recipes and discusses where they appear in various guises in different countries. In organizing the book by type of food, Trang allows cooks to see both the common elements and the distinctive individualities of Asian national and regional cooking. Mouthwatering items include Chinese Scallion Pancakes, Filipino Fried Spring Rolls, Spicy Indonesian Crab Fried Rice, Japanese Miso-Marinated Black Cod, Japanese Spring Water Tofu with Sweet Sake Sauce, Stir-Fried Leafy Greens, Chinese Pork Ribs with Black Bean and Garlic Sauce, Green Tea Ice Cream, and Thai Coffee. Trang brings together more than three hundred traditional and cutting-edge recipes for condiments, appetizers, main courses, vegetables, and sweets and drinks from China, Japan, Korea, and Southeast Asia. She illuminates the mysteries of authentic Asian cooking, explaining the aromatic herbs and spices that make Asian cuisine vibrant, colorful, and distinctive. Trang uses Asian ingredients commonly found in supermarkets and through mail-order sources - such as fish sauce, lemongrass, and rice noodles - to guide home cooks through the preparation of healthy, sensual meals. Explaining how and why Chinese cuisine is at the root of all Asian cooking, she describes in familiar terms the techniques that incorporate the five senses and embody the Chinese yin yang philosophy of balanced opposites. Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens.
But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes.
Book Synopsis With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume.
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