Synopses & Reviews
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. 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.
Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens. 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 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. She illuminates the mysteries of authentic Asian cooking, explaining the aromatic herbs and spices that make Asian cuisine vibrant, colorful, and distinctive.
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. 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.
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. Trang explains the roots of major recipes and discusses where they appear in various guises in different countries. 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 includes a comprehensive glossary of Asian ingredients, plus a detailed list of resources for purchasing special ingredients and equipment. She offers sample menus, including a Chinese Dim Sum, a Filipino Dinner, and a Japanese Lunch. A special section on feng shui demonstrates how to organize and beautifully present a meal.
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. 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. More than a cookbook, Essentials of Asian Cuisine is a celebration of exotic culinary delights.
"[T]his volume should be a first port of call for home cooks eager to undertake a serious study of Asian cooking." Publishers Weekly
"An ambitious and largely successful endeavor...Trang does for Asian cuisine what Julia Child did for that of France." Northwest Palate Magazine
Includes bibliographical references (p. 567-568) and index.
About the Author
is the award-winning author of Authentic Vietnamese Cooking
(1999). She has written for numerous publications, including Organic Style, Saveur,
She has also been a guest on such radio and television shows as Bloomberg Radio's Executive Dining Guide with Peter Elliot,
and TV Food Network's Cooking Live
and Martha Stewart Living.
Trang has lectured internationally and currently teaches in the Culinary Arts program at Drexel University in Philadelphia. She lives in New York City.
Table of Contents
Essential Ingredients: The Asian Pantry
Equipment and TechniqueS: The Basics
Fundamentals: An Overview
Stocks, palate cleansers, and "starter Soups
Rice, Noodles, Dumplings, AND Breads
Vegetables and Herbs
Fish and Seafood
Meat and Poultry
Sweets and Drinks
Food Rituals and Sample Menus
Table of Equivalents