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Simple Asian Meals: Irresistibly Satisfying and Healthy Dishes for the Busy Cookby Nina Simonds
Synopses & Reviews
Once considered exotic, the flavors of Asia are now as close as the international aisle of every supermarket. Using only commonly available ingredients, award-winning cookbook author and Asian-food guru Nina Simonds creates easy, soothing, healthful meals that are masterpieces of simplicity.
In Simple Asian Meals, Simonds presents over 100 recipes for accessible Chinese, Japanese, Thai,
and Vietnamese specialties—packed with fresh, seasonal ingredients and health-giving benefits from
immune support to ease of digestion to cholesterol reduction. Almost all her dishes require only one pot to prepare, and to make meal preparation asmanageable as possible, she also provides freezing and storing techniques, recipe variations for convenience and personal taste, and lists of basic staples readers should always keep on hand.
Colorful, comprehensive, and informed by Simondss own culinary travels and memorable moments
in Asia, Simple Asian Meals is every home chefs guide to creating exquisitely flavored Asian cuisine
quickly and effortlessly.
"Delivering on all she promises, Simonds (A Spoonful of Ginger; Spices of Life), an expert on Asian cuisine, emphasizes the importance of convenience: stocking the pantry with Asian staples; shopping on the weekends; preparing grains, marinades, and spice rubs ahead; and using quality prepared foods where necessary to minimize time spent at the stove. The recipes cover China, Japan, Vietnam, and India, with recognizable favorites from restaurants, like hot and sour soup and mu shu vegetables. Simonds's creativity comes through in fusion dishes such as gingery shrimp with asparagus and edamame; chicken noodle salad with spicy tahini dressing; and roasted peaches with cardamom whipped cream. However, her true inventiveness lies in her ability to coax complicated layered flavors with less effort — her tandoori spice paste has only four ingredients, and her faux wonton soup relies on bowtie pasta and meatballs as opposed to hand-filled dumplings. In all, a fresh set of flavors and possibilities. Photos. Agent: Jane Dystel." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
About the Author
Nina Simonds is one of the countrys foremost authorities on Chinese cuisine and a bestselling author of 10 books on Chinese food and culture. She was a contributing editor at Gourmet, and her Web site, SpicesofLife.com, is now featured regularly in the food section of the Daily Beast. She lives in Massachusetts.
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