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The Complete Asian Cookbook | 
 enlarge | Author: Charmaine Solomon
Publisher: Tuttle Publishing
Category: Book
List Price: $29.95
Buy New: $11.95
You Save: $18.00 (60%)
New (11) Used (15) from $7.75
Rating:  39 reviews
Sales Rank: 39698
Media: Paperback
Number Of Items: 1
Pages: 512
Shipping Weight (lbs): 3.7
Dimensions (in): 11 x 8.1 x 1.4
ISBN: 0804837570
Dewey Decimal Number: 641
EAN: 9780804837576
ASIN: 0804837570
Publication Date: April 15, 2006
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: BRAND NEW CRISP AND CLEAN COPY.
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Product Description
With over 800 recipes from 16 countries, Charmaine Solomons 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.
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| Customer Reviews: Read 34 more reviews...
The perfect Asian cookbook September 30, 2008
1 out of 1 found this review helpful
I have personally made many of the recipes included in this wide ranging Asian cookbook, from India, Burma, China, Indonesia, and Malay foods and found each to be as wonderful or better than the last. I have also given this book as a gift to a number of my friends who appreciate excellent food and are adventuresome as well. I intend to order two more of these as gifts in the near future. I highly recommend Ms. Solomon's book to anyone wishing to expand their cooking repetoire.
Everyone who wants to cook Asian should have this on the shelf September 21, 2008
1 out of 1 found this review helpful
I was given this book in 1985 as a new American bride living in Australia and it has become my bible for Asian cooking. Other reviewers have spoken more thoroughly about Solomon's book so I don't need to here, but I will say this: I learned to cook good Asian food by thoroughly reading the chapter I was interested in, then getting out and trying the recipe. When I started using this book I was not an accomplished cook but was competent. The recipes here are authentic and not trendy. Since receiving this book I've traveled a bit in Asia and was happily surprised that the food I ate in restaurants tasted just like the recipes I'd been making at home out of this book. These recipes are thankfully not "adjusted for the western cook," (that is bland and boring) but every bit as spicy and flavorful as what one would eat in Thailand, China, India and elsewhere. The criticism that some recipes are too involved or too hard can be justified in some cases, but really, if you're going to cook Asian, don't settle for lesser bottled sauces and pastes when by using Solomon's book you can eat the tastier real deal. For over 30 years now I've been serving delighted consumers Asian food made from this book. I recommend it to everyone who wants to cook real, varied Asian cuisine and not just the few popular dishes one finds in a restaurant. My last word on the subject: I have hosted nine foreign exchange students and countless international visitors to my home over the years. The one thing they all miss is food from their countries. Whenever Asians visit I try to cook something that will remind them of home. Virtually all of them have commented on how wonderful it is to taste "real" food and they are pleasantly surprised that an American can actually cook it. Many things I learned about Asian food and cooking I learned from this cookbook.
First and still the best December 24, 2007
2 out of 2 found this review helpful
This was the first Asian cookbook that we purchased more than twenty years ago and I have yet to find one with the extraordinary variety of this one. I was only slightly above a novice level cook and had few problems with any but the most complex recipes. Differences in ingredient names were sometimes problematic in the days before internet search engines but now it is a matter of moments to look up any ingredient listed.
I saw some mention of novice cooks staying away from this book and I must respectfully disagree; this is a must have for anyone remotely interested in learning Asian cooking.
Our 1985 copy is held together by packing tape and the residue of a thousand splattered sauces but it is still the single most frequently referred to cookbook in our library.
Good but not for beginners November 28, 2007
I first bought this book when I was just learning how to cook, and found myself often a little overwhelmed. I had expected it to be a little more accessible for the beginner, but it definitely requires at least an intermediate level of cooking technique. Sadly, the book sat gathering dust on my shelf for a couple of years, until I finally threw it out--but now I've become more advanced in my cooking skills and I need to buy it again! It really has everything--appetizing recipes from every part of Asia, including India, and provides a very thorough grounding in the techniques and ingredients of that part of the world. I regret throwing my copy away! Even before I could attempt any of the recipes, I used to page hungrily through the book dreaming about making the fantastic-looking dishes contained within. Definitely a must-have for intermediate-level cooks with a love for Asian cuisine!
A definite keeper - great selection of Asian recipes October 4, 2007
4 out of 4 found this review helpful
Charmaine Solomon's The Complete Asian Cookbook is an excellent collection of recipes covering India & Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia & Laos, Vietnam, Philippines, China, Korea, and Japan.
Though by no means comprehensive, the author does try to cover the basic recipes, regional favorites, and offers a variety of curries, noodle dishes, even desserts to satisfy the most picky cook. Some of the recipes here are not really that easy to try out as they require some obscure spices that are hard to find here in the US, but most recipes call for readily available ingredients [thanks to the mushrooming Asian supermarts here].
I would highly recommend this cookbook for those who would like to experiment with different types of dishes offered by the various countries in South Asia, Southeast Asia, and the Far East.
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