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The Complete Asian Cookbook

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More than 800 recipes from 16 countries are clearly presented in step-by-step instructions.


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More than 800 recipes from 16 countries are clearly presented in step-by-step instructions.

30 review for The Complete Asian Cookbook

  1. 4 out of 5

    notgettingenough

    Down Australia way this has been the definitive general text since long before I started cooking. Like anything that does so much not all of it is going to work. I was disappointed to find the laksa recipe nowhere near as good as my favourite restaurant versions. It's true, it was one of my early sorties into cooking, but still.... Her Sri Lankan section is wonderful - not surprising since she is herself Sri Lankan, though since she moved to Australia in 1959, we may be forgiven for thinking of h Down Australia way this has been the definitive general text since long before I started cooking. Like anything that does so much not all of it is going to work. I was disappointed to find the laksa recipe nowhere near as good as my favourite restaurant versions. It's true, it was one of my early sorties into cooking, but still.... Her Sri Lankan section is wonderful - not surprising since she is herself Sri Lankan, though since she moved to Australia in 1959, we may be forgiven for thinking of her as a local. There are other sections of her book that I don't use, but may be excellent. I simply have enough good specialist books in the area, thinking now of Indian food in particular. As an example of what she does so well, try this: Sri Lankan chicken curry. 1.5 kg chicken pieces (NOT breasts!!!) 3 tablespoons ghee or oil 1/4 teaspoon fenugreek seeds sprig of fresh curry leaves 1 large onion, finely chopped 1 tablespoon chopped garlic 2 teaspoons finely grated fresh ginger 1 teaspoon ground turmeric 1-2 teaspoons chilli powder 1 tablespoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground fennel 2 teaspoons salt 2 tablespoons vinegar 2 tablespoons paprika (optional) 2 ripe tomatoes, peeled and chopped 6 cardamom pods, bruised 1 stick cinnamon 1 stalk lemon grass 250 ml/8 fl oz/1 cup thick coconut milk lime juice (optional) Directions Cut chicken into curry pieces. Heat ghee or oil and on low heat fry fenugreek seeds and curry leaves until they start to brown. Add onion, garlic and ginger and fry gently until onions are soft and golden. Add turmeric, chilli, coriander, cumin, fennel, salt and vinegar. If the curry isn't quite red enough, add the paprika because while it isn't used in Sri Lanka, using enough chilli to give the required colour would mean a curry too hot for most people. Stir well, add chicken and turn the pieces in the mixture. Add tomatoes, whole spices and lemon grass. Cover and simmer over low heat for 45 minutes. Add coconut milk, cook uncovered for a further few minutes, then remove from heat and stir in a squeeze of lime juice if desired. Serve with rice and accompaniments. Yum.

  2. 4 out of 5

    notgettingenough

    These observations pertain only to the Hardie Grant recent revised hard cover edition of this book. (The paperback edition does not suffer from this, it had a different publisher.) It sucks. It fucking sucks. I already have a sore head from looking at it today. Why? Because they have used a weird font to introduce the recipes; it looks cute and Asiany, which is no doubt that the 'book stylist' (Lord save us from stylists) thought would look good, but the only important thing to a font is that it These observations pertain only to the Hardie Grant recent revised hard cover edition of this book. (The paperback edition does not suffer from this, it had a different publisher.) It sucks. It fucking sucks. I already have a sore head from looking at it today. Why? Because they have used a weird font to introduce the recipes; it looks cute and Asiany, which is no doubt that the 'book stylist' (Lord save us from stylists) thought would look good, but the only important thing to a font is that it is fucking readable. I'm cross.

  3. 5 out of 5

    Joyce

    This is an excellent book and I have forgotten about it till now while searching for a recipe for Laksa. And wella, this book was on my shelf and with the Laksa recipe! Furthermore, it goes to show that I need to revisit this forgotten jewel. Several winners from this book are: - Fried Chicken Szechuan Style - Oven Roasted Spiced Chicken - Stir Fried Beef with Onions and Mushrooms - Chicken with Pineapple - Basic Chicken Stock

  4. 4 out of 5

    Julian

    I got a copy after reading my parents' copy a lot of times and gaining a respect for it. Something makes this feel less accessible than some - perhaps just the weight and number of pages, or the number of countries covered, but every time I've started cooking a different cuisine it contains, I've come back to this book and found the chapter to be a surprisingly good set of recipes. If you had only the space or patience to buy one book and wanted to play with exotic cuisines of the world, this wo I got a copy after reading my parents' copy a lot of times and gaining a respect for it. Something makes this feel less accessible than some - perhaps just the weight and number of pages, or the number of countries covered, but every time I've started cooking a different cuisine it contains, I've come back to this book and found the chapter to be a surprisingly good set of recipes. If you had only the space or patience to buy one book and wanted to play with exotic cuisines of the world, this would win.

  5. 5 out of 5

    Riley Edwards

    An Australian classic which is quite dated now, as a lot of the ingredients are substitute compromises from the bad old days when you couldn't get the real thing in the major cities of Australia. (which I guess would still be handy if you live somewhere further afield where the ingredients are tough to get.) However, it was originally well ahead of its time, and I grew up eating great food cooked by people following the recipes in this book. A sentimental favourite which I still use from time to An Australian classic which is quite dated now, as a lot of the ingredients are substitute compromises from the bad old days when you couldn't get the real thing in the major cities of Australia. (which I guess would still be handy if you live somewhere further afield where the ingredients are tough to get.) However, it was originally well ahead of its time, and I grew up eating great food cooked by people following the recipes in this book. A sentimental favourite which I still use from time to time and probably always will.

  6. 5 out of 5

    Jeff Gehrig

    I've used this book for over thirty years. I've never had a failure. Over the last 25 years the ingredients have become easier and easier to get, almost to the point where even the ordinary supermarkets carry them all. I'm also surrounded by Asian and Indian supermarkets and grocery stores which makes it even easier. My favourite and most spectacular success, is the Raan, I've probably cooked it 30 - 40 times and the aroma is sensational.No wonder we regard Charmaine as a "National Treasure".

  7. 4 out of 5

    Jdbaron

    A terrific introduction to all things Asian. This was my first Asian cookbook, given to me as a gift 8 years ago, and it ignited a passion unlike any other for Asian cooking. The tips on stocking your pantry for each cuisine are invaluable, and the recipes are a terrific introduction to the many and varied flavors of the region. A must read for the newly inspired or the established but branching out cook.

  8. 5 out of 5

    Mystica

    The book is concise comprehensive and a classic. I like the way it makes the recipes clear and precise even for a novice. I've got the kindle version so I don't know whether the very few illustrations is because of that.

  9. 4 out of 5

    Cara

    800 recipes from 18 countries... this is a comprehensive cookery book covering food from everywhere east of Pakistan. It loses a star for having the measurements for dry ingredients in Australian cups and not providing alternatives in grammes/ounces. Like I can be arsed to find a cup that is 250ml. Shame the publishers didn't think to provide the weights and measures for an international readership e.g. 2 cups/250g flour, when selling the book overseas. Each chapter begins with a foodie introduc 800 recipes from 18 countries... this is a comprehensive cookery book covering food from everywhere east of Pakistan. It loses a star for having the measurements for dry ingredients in Australian cups and not providing alternatives in grammes/ounces. Like I can be arsed to find a cup that is 250ml. Shame the publishers didn't think to provide the weights and measures for an international readership e.g. 2 cups/250g flour, when selling the book overseas. Each chapter begins with a foodie introduction to the region, along with any specialist utensils and ingredients you will need. Then follows a wide range of recipes arranged in subsections - spice mixes, soups, snacks, appetisers, curries, rice, noodles, seafood, poultry, meat, vegetables, desserts, sweets etc. depending on the country. The recipes are easy to follow, though more photographs of the end result would be nice, and while many familiar dishes are included, there are plenty of new ones for me to try. Overall, a great addition to the cookbook shelf, giving me lots of ideas for new and unusual dishes to try out on family and friends. Finally, there is a very comprehensive index and a thorough glossary. I particularly like the 'translation' guide for American readers :-0

  10. 5 out of 5

    Jeffrey

    Excellent. I happened to pick this up off a remainder table in Toronto years ago, and it's a great cookbook. It has over 800 recipes from countries from India and Pakistan to Japan. I've mainly used the Indian recipes (incidentally, I usually use about half or even one-third of the salt she recommends; for whatever reason, I think her recipes, especially Indian ones, use way too much salt), and they're phenomenal. But the book is almost like an encyclopedia of Asian cooking. Highly recommended, Excellent. I happened to pick this up off a remainder table in Toronto years ago, and it's a great cookbook. It has over 800 recipes from countries from India and Pakistan to Japan. I've mainly used the Indian recipes (incidentally, I usually use about half or even one-third of the salt she recommends; for whatever reason, I think her recipes, especially Indian ones, use way too much salt), and they're phenomenal. But the book is almost like an encyclopedia of Asian cooking. Highly recommended, though many of the recipes are fairly difficult or advanced.

  11. 4 out of 5

    Trudy

    This is the definitive Asian cookbook with over 800 authentic recipes from 16 countries. Each country is divided into a separate section and includes a description of the cuisine, cooking methods and food customs plus a list of common ingredients. The recipes are easy to follow and I haven't come across a recipe yet that's less than delicious. Also, each recipe has its native name along with the English version underneath, and there's a handy ingredient glossary at the back.

  12. 4 out of 5

    Julian Cribb

    Oh, Charmaine, where would my curry dinners have been without you? You have guided me for more than 30 years in my culinary fumblings, with deftness, grace, flavour, spice, imagination and mouth-watering deliciousness. This is a new, enlarged edition of her classic work and in my humble estimate is quite simply the best all-round Asian cookbook available. Covers each Asian country with many traditional and some more modern or non traditional recipes.

  13. 5 out of 5

    Tina Mumm

    one of the best cookbooks i have ever owned. only minor hitch is sometimes finding the ingredients that the recipes call for - many times i have to do additional research on the ingredients/cooking/presentation methods (which is really no big deal). i plan on owning/using this cookbook for many, many years.

  14. 4 out of 5

    Dyah

    "The Complete Asian Cookbook" by Charmaine Solomon, buku besar hardcover setebal 512 halaman yang beratnya paling enggak 2 kilo sendiri. Isinya lengkap dengan resep masakan-masakan khas Asia : India, Pakistan, Srilanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Kamboja, Laos, Vietnam, Phillipines, China, Korea, Jepang.

  15. 5 out of 5

    Fredrick Danysh

    A sampling of recipes from various Asian countries. The concepts and purpose of food in Asian societies is discussed and well a the butchering of chickens and fish. Thirteen different countries are represented. There are numerous color photographs.

  16. 4 out of 5

    Ariel Miranda

    A warm and informative companion, with me since 1976. Some reviews panned it. Harshly, I think. I guess even recipe books can be obtained, used, for different objectives, aims. This book was my first cookbook. Tastes have changed, and so have cookbooks. But some last forever.

  17. 4 out of 5

    An

    A classic that preserves Great Recipes from a particular time period and before without dumbing them down. Indispensable as a cook's reference, the book also features great food writing; it would be a mistake not to read the vivid descriptions of meals and people in each section's introduction.

  18. 5 out of 5

    Bruce Williams

    Came back from my first overseas trip in 1988, determined to learn more about food. After six months in Europe, I bought, at the suggestion of a friend, the Complete Asian Cookbook. It changed my life.

  19. 4 out of 5

    Lindsay

    Chapters broken down by region/country. Insane amount of information (this books is over 400 pages). Given to me by Kiran's mum (who is on her 3rd copy), so you know its got to be good.

  20. 4 out of 5

    Gene Golden

    Everything I needed to know regarding Asian and Pacific Rim cuisines. Very informative, a classic!

  21. 4 out of 5

    Suz

    I love this book. It's a great reference.

  22. 4 out of 5

    Catrien Deys

    Inspiring and a joy forever

  23. 4 out of 5

    Beebee

    My all time favorite cookbook. Very comprehensive and with great authentic recipes. Easy to follow and make.

  24. 5 out of 5

    Rhiannon

    Love some of the dishes in this book.

  25. 5 out of 5

    limber tender

    We have lived out of this cookbook for years!

  26. 5 out of 5

    Zeb

  27. 5 out of 5

    anjeee

  28. 4 out of 5

    Christine

  29. 5 out of 5

    Julia

  30. 5 out of 5

    Jeeshis Lizardballz

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