Tuesday, February 12, 2013

Book Review: “The Essential Asian Cookbook”

“The EssentialAsian Cookbook” I believe the name pretty well stats the facts. This is not a new book, I have had my copy since some time back in the late 90’s but it is one of the best on the subject of Asian Cuisine.

 Asia is a very large place and its dishes and cooking technics vary as much as it’s peoples. This book will bring you a greater understanding and appreciation of both. It provides history of the dishes and the countries that they come from. It explains to you the similarities and differences of the various styles and taste that each country brings to what is generally called Asian cuisine.

“TheEssential Asian Cookbook" is well organized. It has each Cuisine broken down by country but also has sections dedicated to cooking equipment and technics, spices, fruits, teas, rice’s and many other specialty subjects.

Two of the best features of this book are its 9 page illustrated glossary and they star system it uses to tell you at a glance the difficulty and time investment a recipe requires. One star is simple and basic, two stars a little more complicated and the three star dishes require the most time and effort. This makes the book easy to use whither you are a beginner or more experienced Chef.

It doesn’t matter if you are newbie to Asian Cuisine or someone with years of experience this book deserves a place on your reference shelf. I have carried mine through several moves country to country and I like to travel light.

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1 comment:

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