Synopses & Reviews
A completely revised and updated edition of Charmaine Solomon's influential and iconic resource Instantly heralded as a classic when it was first published in 1976, this book covers 800 classic and contemporary dishes from 15 countries: India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, the Philippines, China, Korea, and Japan. Written with the home cook in mind, the recipes are straightforward, simple to follow, and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients, which are steadily more commonplace in supermarkets today. Includes dual measurements.
Review
"I cherish and refer to [it] often because it is so thorough going and authoritative in its subject matter, and the recipes are uncommonly well written and authentic." —Craig Claiborne, author, New York Times Cookbook
Review
"This marvelous book is a tour de force . . . Authentic recipes, all possible for one Western kitchen." —Publishers Weekly
Synopsis
With over 800 recipes from 16 countries, Charmaine Solomon's The Complete Asian Cookbook is the perfect introduction to the food of Asia. Charmaine Solomon has tried and tested every recipe, ensuring that they are simple to prepare and that every ingredient and every preparation step are explained in easy-to-follow terms.
This classic cookbook, in print for 30 years, ventures into culinary areas that are often overlooked: the sour-hot dishes of Thailand, the Nonya cooking of Singapore and Malaysia, the soul-warming hotpots of Korea; as well as excitingly different dishes from the lands of Burma, Laos and Cambodia.
Synopsis
A completely revised and updated edition of Charmaine Solomon's influential and iconic resource. Instantly heralded as a classic when it was first published in 1976, this book covers 800 classic and contemporary dishes from 15 countries: India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, the Philippines, China, Korea, and Japan. Written with the home cook in mind, the recipes are straightforward, simple to follow, and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients, which are steadily more commonplace in supermarkets today. Includes dual measurements.
Synopsis
The most comprehensive cookbook on Asian cuisine.
About the Author
Charmaine Solomon is recognized as one of the most knowledgeable and practical writers on Asian food. Her other titles include Complete Vegetarian Cookbook and Encyclopedia of Asian Food. Since The Complete Asian Cookbook was published in 1976, more than a million copies have been sold, and it has been translated into German, French, and Dutch.