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Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian-Inspired Recipes for Your Barbecue | 
 enlarge | Author: Su-mei Yu
Publisher: William Morrow Cookbooks
Category: Book
List Price: $24.95
Buy Used: $7.00
You Save: $17.95 (72%)
New (20) Used (21) from $7.00
Rating:  4 reviews
Sales Rank: 489906
Media: Hardcover
Number Of Items: 1
Pages: 176
Shipping Weight (lbs): 1.8
Dimensions (in): 9.4 x 8.5 x 0.8
ISBN: 0066211190
Dewey Decimal Number: 641.5784
EAN: 9780066211190
ASIN: 0066211190
Publication Date: June 1, 2002
Availability: Usually ships in 1-2 business days
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Shipping: International shipping available
Condition: EX-LIBRARY; used item may have library binding and show stamps, stickers or other marks. Items not meeting quality expectations may be returned for refund. Buy with confidence - your satisfaction is guaranteed at B-Logistics! Due to the large scale of our operation, we do not have access to the specific contents/condition of our items.
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| Editorial Reviews:
Amazon.com Review
In her award-winning Cracking the Coconut, Su-Mei Yu offered one of the best introductions to "cooking Thai" we have. Her Asian Grilling moves beyond Thailand to include the mouthwatering satays, kebabs, skewers, and other tempting grilled dishes from that country plus Vietnam, Korea, India, Burma, Laos, and Cambodia. With Su-Mei's help, and an outdoor grill, this intensely flavored food is easy to prepare; readers should waste no time in trying any of her 85 recipes, including super versions of more "familiar" fare, like Mongolian-Chinese-Style Lamb Kebabs, as well as "newer" recipes such as Garlic-and-Pepper Shrimp and Kumquats, spicy Myanmar-Style Grilled Duck, and Grilled Scallops with Pineapple-Chile Glaze in Endive.After providing key technical info (for authentic taste, Su-Mei champions use of the traditional mortar and pestle, though she also endorses the blender with a few procedural adjustments), she then offers her skewer repertoire, which can be matched with zesty dipping sauces and flavorful relishes like Tomato and Chile Sambal or Indonesian Peanut Sauce. Companion chapters, "Wrapped and Grilled" and "Grilled and Wrapped," present alternative versions of traditional case-cooking in dishes like Grilled Marinated Catfish in Banana Leaves and Korean-Style Grilled Beef in Lettuce. Equally tempting are recipes for grilled salads like the feasible-to-fix-after-work Thai-Style Grilled Eggplant Salad; noodle and rice dishes, including Soba Noodles with Grilled Vegetables and Sesame-Ginger Dressing; and grilled desserts, such as Grilled Mangoes with Ginger Syrup. With a separate section on making the required spice blends and pastes, tips on shopping, and color photos throughout, the book opens grilling vistas to those of us inclined to simply throw some hamburger on the barbie again, for want of a better way. The dishes are also just plain fun to prepare. --Arthur Boehm
Product Description
Now you can bring the authentic tastes and techniques of Asian grilling right into your own home. Su-Mei Yu, renowned Thai chef, teacher, restaurateur, and award-winning author of Cracking the Coconut, shows you just how easy it is to grill in her new book, Asian Grilling.Su-Mei captures the splendor and diversity of Asia's cuisines -- Chinese, Thai, Vietnamese, Korean, Indian, Burmese, Laotian, and Cambodian -- in this superb collection of 85 recipes. With Su-Mei's guidance and clearly written recipes, you'll be able to cook some of the world's most delicious grilled foods, including Indian Chicken Tandoori, Vietnamese-Style Grilled Beef in Lettuce, and Thai Grilled Pork Strips.Asian Grilling begins with some of the better-known Asian dishes such as Chicken Yakitori, Pork Satay, and Lamb Kebabs. Su-Mei then takes you through her own treasured recipes for Salt-Grilled Yellowtail Tuna from Japan, Vietnamese Grilled Shrimp on Sugarcane Stalks, Bulgogi (Korean Barbecued Beef), and so much more. Along with these dishes, you'll find recipes for zesty dipping sauces and flavorful relishes to enhance every bite.In the "Wrapped and Grilled" and "Grilled and Wrapped" chapters, you'll learn how each cuisine uses leaves and casings to make grilling pouches. When these pouches are opened at the table, they fill the room with a unique and savory perfume. The large green leaves of the banana plant are used to wrap everything from Malaysian Spicy Fish Cakes to Chinese-style grilled chicken. In true fusion style, Su-Mei encases a warm filling of grilled vegetables and cheese in a tortilla to make one of her favorite recipes, Thai Quesadillas. Even the ubiquitous lettuce leaf makes a great wrapper for curried lamb, grilled shrimp, and more.Grilled vegetables and salads, main course rice and noodle dishes, and even grilled fruit desserts round out this collection. There are also detailed instructions for preparing the grill and making spice pastes and essential tips on shopping for and preparing Asian ingredients. Stunning color photographs illustrate how the dishes look.Turn your kitchen into an Asian barbecue. It's easy with Asian Grilling by Su-Mei Yu.
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| Customer Reviews:
Great for grilling & sauces August 22, 2006
2 out of 2 found this review helpful
This is a nice cookbook for those interested in Asian food. There are many recipes for marinades and sauces, as well as grilled salads, noodles and flatbreads, even Thai quesadillas. Su-Mei Yu, a native of Thailand, does a nice job of explaining methods for grilling and for proper satay. There are recipes from most countries in southeast Asia, Japan, Korea and China. The recipes appear to be rather authentic and easy to follow. There are many good pictures of the food, and she suggests multiple ways to serve particular dishes (for example, with different sauces or sides).
While this isn't my very favorite Asian cookbook, it is one I refer to often. I'm glad it's in my library. Those who love to grill and/or make Asian food will likely find it to be very useful.
Delicious results July 5, 2006
3 out of 3 found this review helpful
My wife and I have been visiting Thai and Vietnamese restaurants for years. I have bought several other cookbooks with little success; The recipes looked good on paper but didn't measure up. I found this book easy to follow. The ingredients were easy to find and the results were great. I would recommend this book to someone who has as least cooked some Asian food.
More of Thai Taste than Asian July 26, 2005
2 out of 5 found this review helpful
I buy this book so that I can cook some Southeast Asian food for my Chinese in-laws. I made the Malaysian Beef Kabob, but it turned out more like Thai beef Kabob. Too much emphasis on one ingredient, i.e tumeric, that I have too modify it. I was a little dissapointed.
Mouth-watering recipes from South East Asia August 13, 2002
29 out of 30 found this review helpful
This book is different from many Asian cookbooks in that its primary focus is on grilling techniques as they apply to Asian foods. The result is a scrumptious wealth of recipes which are truly a delight to prepare and eat. The only reason I didn't give the review 5 stars is that I found that many of the recipes were a little more time-consuming than I prefer, taking 45 minutes minimum to prepare. However, the result is food that is truly authentic Thai, Vietnamese, Chinese, Laotian, and so on. This book really delivers on the flavors of South East Asia. Most recipes call for ingredients which can be found in any grocery store, but there will be times you'll have to make a trip to your neighborhood Asian mart to discover the delight of cooking with real banana leaves, palm sugar or some of the more unusual ingredients. I would say that if you love cooking, especially on the grill, and enjoy flavorful food, you'll really get a lot out of this book.
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