001 4 I have owned and loved this cookbook for 20 years . It is a MUST for anyone who wishes to become conversant in Asian food . I have lived in Indonesia for 7 years and traveled extensively in the region , and find her recipes to always be authentic . My one complaint is that a few years ago the book was republished with revised in big letters on the front , and I bought a second copy thinking it would be updated inside . In fact , it is absolutely criminal that they refer to it as revised . IF YOU OWN AN OLDER VERSION OF THIS BOOK DO NOT BUY A NEW ONE . Virtually the only noticeable difference is that the photos are smaller and the list of where to buy ingredients is replaced by a forward saying that ingredients are now more readily available and food processors are useful ( duh ) . Although she mentions changes to one recipe , Singaporean laksa , I have not seen a single change to the rest of book - including corrections of the rare typo or mistake , or instructions for a food processor where it clearly would make sense . Solomon and the publisher should be ashamed that they called the new edition revised and thereby caused loyal fans like me to waste money on a new book .
marinades for raw chicken are reused as a dipping sauce without an intermediate cooking step ; temperatures for baking or deep frying are never specified ; coconut milk is used frequently and several different canned types are available in this country , but the author does not always specify which kinds to use ; a tiny pinch of ginger powder can often be substituted for laos powder ; brazil or macadamia nuts can usually be substituted for both kemiri and candle nuts ; many meat recipes do not specify when meat is done ; her information on the keeping quality of fresh tofu does not apply to the product you can get here in the U.S , likewise her comments on the type of fish to buy for sashimi .
India is the most troublesome ( and the most sophisticated ) , in that it requires an extensive battery of mostly whole spices you probably do not have in your pantry ( here , I would suggest you fully stock up on all the spices in the entire chapter before attempting any of the recipes ) . The fish recipes from Sri Lanka were quite good ( in true ethnic tradition , any local seafood / fish can be substituted for the varieties specified , but it takes a little culinary knowledge to know how to what to use and where ) , but you should probably avoid the imitation European cakes and sweets . Indonesia has many good beef recipes , but the flavorings are complex and require a sophisticated battery of spices and ingredients ( there were a number of unusual side dishes I want to try , plus many more that made me gag just reading the recipe ) . Malaysia is kind of a cheat , represented as a clone of Indonesia . Singapore is poorly characterized and gets shortchanged . I enjoyed the simple , peasant cooking from Burma . Thai restaurants and curry mixes are quite popular in my area , and the recipes were quite useful . Cambodia / Laos was new to me and showed promise ( having a mild French influence ) , but the chapter was very short . A similar comment applies to Vietnam . I liked the simple , European-influenced Philippine food ( cooks unfamiliar with oriental food should probably start here ) . Chinese food is very regional , but the individual recipes are not so identified ( based on editorial comments by the author , one suspects mainly 4 - star hotel , Hong Kong-influenced recipes ) ; the recipes for whole fried fish were especially useful . Korea is short , but has many good beef recipes ( plus the kimchee recipe is bogus ) . Japan has a good variety of typical home dishes .
One particularly irksome failure is the table of contents . It only lists the country , but it does not list the sub-chapters on different types of dishes of that country ; you are more or less obligated to page through an entire chapter if you are looking for something specific .
For foodservice professionals , this book is quite a valuable reference . Any chef who is familiar with oriental cooking techniques can put a reasonably authentic asian ethnic dish on a restaurant menu in short order by just reading through the chapter for a particular country .
002 4 I received this cookbook over the holidays , after noticing it in a bookstore and making it expressly
clear I really wanted it . It's sheer size got my attention when sitting on the shelf , and simply looking at
the table of contents , and the huge list of types of cuisine covered in the book , made me realize this
was definitely something that I would love to have , as it would be a wonderful chance to try new
types of food , and expand my cooking horizons .
Each country is divided into a seperate section , with the exception of Indian and Pakistani cuisine
being grouped together , as she states they are too similar to really be able to seperate . The
beginning of each section takes a little time to describe the country , and to show the author's
connection to the cuisine from that area - she's spent time working with people from every area ,
watching and talking to them , to learn their ingredients and cooking methods . And it shows , as after
the description , she gets into information on those methods of cooking , how the food is presented ,
and how it is eaten . She'll also give a list of ingredients very common to the cuisines from that area ,
things you'll want to keep on hand if you make that type of cuisine often .
Each recipe is presented in both it's native name ( or English transliteration ) , along with the English
equivalent underneath . The instructions are also nice and clear , making it less likely that there will be
confusion during cooking .
As Ms Solomon lives in Australia , and the book originates there , there are a number of minor
differences in names of ingredients , utensils , and other items . There is a handly little chart in the back
of the book to give a translation between American and Australian names . Usually this can be
figured out quickly , as most of them are not that different .
She also states substitutions for certain ingredients . The book tries to balance out the ingredients
used in the dishes , sticking as much as possible to authentic ingredients , but listing others for some
hard to find items . Those are listed in the book , so if you are able to find them , you can use them
instead - and if you're in an area where some of the other ingredients are not available , you'll also
see other choices to approximate the flavor and texture of the missing ingredients .
003 4 First off , let me confess - I am the author of this book . However , I have only recently dared to surf the net and have been delighted to discover several 5 - star reviews of this book which was written 25 years ago . I would like to thank all those who have given it such high praise , and assure them that the reason the recipes work so well is because I tested them all and then made sure that I relayed the information in easy-to-understand language . It was lots of hard but enjoyable work , and when I read the reviews it makes me feel it was certainly worth while . I have thanked those who included an email address , and just wish they all did . I have written many books since then , but this one is probably the most used in my kitchen too . If anyone thinks their copy is dog-eared and has stains on it , they should see mine ! Before the internet , I would get letters from places I have never been , but where someone has cooked from my book and found it rewarding . Considering the way Asian ingredients have become widely available in the intervening years , the introduction to the revised edition covers the subject for those who live in big cities and can buy the fresh herbs , roots and leaves which are now sold even in western societies . The publisher keeps reminding me that there are folks out in woop-woop ( Australian slang for back of beyond ) , who would still have to rely on dried or canned ingredients , so we didn't re-write the recipes , knowing that any keen cook would make their own adjustments . Meanwhile , I have been making my own adjustments - there's always something to learn , and in the past five years I've taken to making curry pastes and marinades which cut time in the kitchen by half . These were mostly to save myself and my cooking pupils time and effort . Soon it became impossible to keep it so exclusive , and now the Charmaine Solomon range of curry pastes , marinades and spice mixes are sold in specialist food stores throughout Australia , in Sainsbury in UK and Dean Deluca in U.S . To all those who enjoy my work , a big , heart-felt thank you . Happy cooking and eating !
004 4 I have owned the original copy of this book since 1984 . I also lived on the Pacific Rim for 12 years . This book is without a doubt the most authentic Asian cookbook I own , and I own several . I have found Ms . Solomon's directions always clear and informative . Yes , some ingredients may be a bit out of date and you can use shortcuts ( i.e . canned Thai sauces ) , but I find I still go back to the original recipes for the best taste . I have never had a failure using this book . My Maylaysian / Indian friend uses the Malay and Indian recipes all the time ( because they're so good ) , the Thai section is better than in the restaurants , I re-create Indonesian food that tastes the same as in Indonesia , and everyone asks me for my Chinese and Indian recipes . The Japanese food tastes just like in the Japanese restaurant in San Francisco where I ate If you really get into Asian cooking I also recommend Ms . Solomon's Encyclopedia of Asian food , and another book called simply Southeast Asian Cooking , by a German publisher ( no author listed ) .
005 4 I got this book after seeing a couple of Charmaines at friends ' houses . This book has an astonishing range , starting in India / Pakistan and heading all the way to Japan , including pretty much everything in between , including the Phillipines and Malay / Indonesia .
Things I did not like : in order to cover all countries , she of course could not go into a huge amount of depth in all countries . . . I would have liked to see more Thai recipes for example . Another thing was that many recipes seemed to be difficult , one can't fault the book on this though , I suppose that's what happens when you cook authentic . I have tried a couple of the more adventurous ones and they came out fantastic , so if you have the time , well worth the effort .
Things I * did * like : the glossary in the back totally rocks ! I am an American living in the Netherlands and I regularly travel to Switzerland for work , and here in the Netherlands ( and in Switzerland ) I get my ingredients at a number of different stores , some chinese , some japanese , many european , and some indonesian . The glossary has the spelling of each ingredient in as many as ten different languages , so it doesn't matter what store you go to , you can find your shrimp paste as kapi or as trassi . . . Also there are some very good recipes from countries that I otherwise never would have tried . . . one of the burmese curries is really great , and the korean recipes I have tried rock too .
There is also lots of information on how to cook the things right . . . what order to add the ingredients , how long to cook the coconut milk before adding the spice paste in order to get the right consistency . . .
Bottom line : excellent reference work on ingredients and techniques : wide range of excellent recipes , many of which you would not easily find elsewhere ; not for casual cook who wants to make a quick , easy meal . . . but detailed enough for an adventurous beginner to find his / her way . Recommended ! ! !
006 4 This review is from :
The Complete Asian Cookbook ( Hardcover )
It is hard to be more complementary than the previous reviewers . Before I bought this book I searched for the most comprehensive asian cook book . It was better than I expected . There are not only over 800 recipes , but there are an incredible amount of full color pictures that show many of the recipes . . . very helpful for the cook that likes experimenting with new and authentic foods ! Also , the recipes are explicit and have ingredients that you can find in the local chinese grocer ( or indian , etc . ) Excellent explanations of cooking techniques and ingredients . If you could get just one book on asian cooking ( which includes chinese , indian , sri lankan , vietnamese , etc . ) this would be it !
I highly recommend this book .
007 4 It is hard to be more complementary than the previous reviewers . Before I bought this book I searched for the most comprehensive asian cook book . It was better than I expected . There are not only over 800 recipes , but there are an incredible amount of full color pictures that show many of the recipes . . . very helpful for the cook that likes experimenting with new and authentic foods ! Also , the recipes are explicit and have ingredients that you can find in the local chinese grocer ( or indian , etc . ) Excellent explanations of cooking techniques and ingredients . If you could get just one book on asian cooking ( which includes chinese , indian , sri lankan , vietnamese , etc . ) this would be it !
I highly recommend this book .
009 4 My family came from a background in Britain's Asian colonies - especially Malaya and Ceylon . Although the family came to Australia before I was born I was raised on dishes cooked by my grandmother using the same dishes she had cooked in the ' old country ' . I had despaired of ever being able to recreate the dishes I knew in my early days - as Ms Solomon so accurately points out , measures were a little of this and a handful of that , and of course actually disclosing a recipe to someone was considered only one step down from treason . And then after my despair I came across Charmaine Solomon's abolutely delightful book . Sensibly arranged , with accurate instructions a Westerner can actually follow , I'd be lost without it . And those recipes - especially the Sri Lankan ones I thought I would never be able to taste again - are fantastic . They don't just remind me of what my Grandma used to cook , they are ( with all due respect to Grandma ) 100 times more tasty !
010 4 In 1973 I acquired Charmaine Solomon's South East Asian Cookbook , and I still have it , even if it is falling apart . At the time it was a revelation ; although Chinese restaurants were everywhere and popular , few Australians had essayed cooking Asian dishes at home , and finding authentic ingredients could be a battle .
I remember as a know-nothing cook being inspired to use Charmaine's recipe for Beef Smoore , and not having Sri Lankan curry powder to hand or fully appreciating the difference , using the Indian variety instead . Some time later I made the real thing , but then decided that the first version ( perversion ? ) tasted better , and that's how I cook it to this day . Worse , I used slices of chuck steak , rather than the big piece of topside stipulated ( you get to use more ghee that way ) . I can only hope that Charmaine , Sri Lankan by birth , will forgive my sin .
This is by way of illustrating how long Charmaine Solomon has been introducing people like me to the richness and diversity of Asian cuisines , and for all I know her efforts have now touched millions of people , directly or indirectly . In my view she deserves a lifetime achievement award , and it's great to see her getting the international recognition she deserves . She really doesn't have any serious competitors . The content of her South East Asian Cookbook has been mostly absorbed into the encyclopaedic Complete Asian Cookbook , which now stands as a culinary bible . As the man said , No home should be without one !
011 4 In spite of the potential value of such an extensive culinary survey , I would suggest that the casual home cook avoid this book . This cookbook is seriously flawed , but I expect that experienced home cooks and professionals to be able to work past the problems . The quality of the recipes vary , but if you are careful about recipe selection , you will get many wonderful oriental meals from this book .
Those who are grounded in European or classic cuisine , or those who know oriental food only from those goofy cooking shows on cable TV will have something of an epiphany with this book . The approach to food , cooking , and flavors are totally different . The food presented here is genuine home cooking , not the cuisine served in the 4 star hotel in the capital city . This book is a good introduction to all of the major Asian cuisines . Despite my reservations over several of the ethnic cuisines presented , you will probably get from this book several reasonably authentic oriental dishes . Also , keep in mind that each country covered is more like an introduction or primer rather than an in depth exposition . Note carefully the copyright dates ( 1976 and 1992 ) . This means that the recipes and flavors are those that were in vogue 3 decades ago , and that many currently popular dishes are absent . The most valuable feature of this book is the listing of ingredients relevant to each cuisine . Professionals in particular will find this to be invaluable .
The selection of cuisines and recipes is excellent , but the author has done a lousy job of adapting the recipes to the American home kitchen in terms of cooking techniques , specialized equipment and ingredients ( this can actually be an advantage , since that tends to make the recipes more authentic ) . There are several cooking techniques that are foreign to American cooks , and these recipes do require some practice before the home cook can do them correctly ( like making sushi by yourself ) . Some unusual ingredients are not adequately explained ( each country has an introduction , plus there is a glossary at the back , but the information tends to be scanty ) . Some ingredients are hard to obtain except in a major city with a large Asian population or on the internet , and no viable substitutes are listed . The author is Australian , so you will get the occasional odd ingredient ( cornflour = cornstarch ; instant tofu powder is unusual in the U.S . ) and tool ( griller = oven broiler ) . The instructions are often incomplete or slightly flawed , and require the knowledgeable touch of an experienced home cook . Examples : marinades for raw chicken are reused as a dipping sauce without an intermediate cooking step ; temperatures for baking or deep frying are never specified ; coconut milk is used frequently and several different canned types are available in this country , but the author does not always specify which kinds to use ; a tiny pinch of ginger powder can often be substituted for laos powder ; brazil or macadamia nuts can usually be substituted for both kemiri and candle nuts ; many meat recipes do not specify when meat is done ; her information on the keeping quality of fresh tofu does not apply to the product you can get here in the U.S , likewise her comments on the type of fish to buy for sashimi .
India is the most troublesome ( and the most sophisticated ) , in that it requires an extensive battery of mostly whole spices you probably do not have in your pantry ( here , I would suggest you fully stock up on all the spices in the entire chapter before attempting any of the recipes ) . The fish recipes from Sri Lanka were quite good ( in true ethnic tradition , any local seafood / fish can be substituted for the varieties specified , but it takes a little culinary knowledge to know how to what to use and where ) , but you should probably avoid the imitation European cakes and sweets . Indonesia has many good beef recipes , but the flavorings are complex and require a sophisticated battery of spices and ingredients ( there were a number of unusual side dishes I want to try , plus many more that made me gag just reading the recipe ) . Malaysia is kind of a cheat , represented as a clone of Indonesia . Singapore is poorly characterized and gets shortchanged . I enjoyed the simple , peasant cooking from Burma . Thai restaurants and curry mixes are quite popular in my area , and the recipes were quite useful . Cambodia / Laos was new to me and showed promise ( having a mild French influence ) , but the chapter was very short . A similar comment applies to Vietnam . I liked the simple , European-influenced Philippine food ( cooks unfamiliar with oriental food should probably start here ) . Chinese food is very regional , but the individual recipes are not so identified ( based on editorial comments by the author , one suspects mainly 4 - star hotel , Hong Kong-influenced recipes ) ; the recipes for whole fried fish were especially useful . Korea is short , but has many good beef recipes ( plus the kimchee recipe is bogus ) . Japan has a good variety of typical home dishes .
One particularly irksome failure is the table of contents . It only lists the country , but it does not list the sub-chapters on different types of dishes of that country ; you are more or less obligated to page through an entire chapter if you are looking for something specific .
For foodservice professionals , this book is quite a valuable reference . Any chef who is familiar with oriental cooking techniques can put a reasonably authentic asian ethnic dish on a restaurant menu in short order by just reading through the chapter for a particular country .
012 4 Charmaine Solomon certainly knows her cooking and how to teach it . Her recipes are marvelous and easy to follow and I do have to say that her cookbook is one of very few cookbooks I could ever trust to cook straight from the recipe , without trying the recipe first , when serving quests .
Thank you Ms Solomon - you have pleased so many of my dinner quests .
013 4 This cookbook contains some of the most authentic Indian recipes I have ever prepared . My husband is Indian and he is amazed at the accuracy with which these recipes recreate the food from his childhood . Never have I been able to get uch successful results . I have not yet tried the other Asian recipes , but I will be planning some great Chinese , Thai and Vietnamese dinners in the future . Don't heistate to buy this book !
015 4 It seems presumptuous to add more after reading the author's review of her book , but I must agree with Mrs . Solomon that this book is easily the most stained , dog-eared well-used ( actually coming apart from the binding ) book in my cookbook collection . Surely that must be the highest praise of a cookbook ! I have been cooking from this book since 1984 when I was a new bride in Australia and knew next to nothing about Asian cooking . Using this book almost exclusively I have been able to 1 . easily educate myself about Asian ingredients 2 . go to Asian markets and purchase unfamiliar ingredients and 3 . relatively easily duplicate meals of the sort I buy in Asian restaurants . Should I also mention that I regularly knock my friends ' socks off with the dishes I've made from this book ? Not only are the recipes universally delicious and authentic , but you'll get an education about various Asian countries ' cuisines as well . This book is a must-buy for any world cook's collection .
016 4 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 .
017 4 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 .
018 4 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 .
019 4 I was told about this book in 1976 from English friends living in Indonesia . They swore it was the real thing . We had lived in Sri Lanka in the early 60 ' s and I was desperate to learn some of the dishes ( I only had our cook's shorthand recipes and my mother's recollections ) . I not only learned how to cook from Charmaine ( and Julia Child ) but over the years saw almost every ingredient finally show up in our San Francisco area . I had the privilege of having a correspondence with Ms . Solomon in the last few years and was able to thank her for opening my eyes and my stomach to heavenly cooking . I have given this book to practically everyone in my family and close friends . It is THE classic Asian cooking source with REAL authentic dishes .
Thanks Charmaine .
020 4 If you like Asian cooking , you HAVE to get this book ! Charmaine Solomon has researched these 800 + recipes and each is authentic and wonderful ! I recently checked this book out at my local library and am buying it now . The only problem you might have are that the recipes are listed first with their real names , with the western names underneath , but don't let that dissuade you ; if you are serious about creating restaurant ( or better ) quality Asian meals , this is the only book you'll ever need . Trust me , I've bought many cookbooks and this is the definitive Asian cookbook . I'll never shop at Uajimaya the same again !
021 4 I have done almost every recipe in this book , it works beautifully and without fail . Everything tastes fragrant and succulent . If you are interested in asian cooking , brother ! , this is the book .
022 4 I found myself buying cookbooks from left and right , but this is by far the best cookbook I have ever come across . Its so detailed and precise , and the pictures help alot as well . If you're a beginner , this book is great for you , and if you're an expert , this book is also great for you . It has a great variety of every Asian food you ever heard of , so give it a try . . .
023 4 In my opinion the best allround Asian cookbook on the market . A must have for any Asian food lover .
024 4 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 .
025 4 When each of my brothers and sisters finally left home , this book was the one thing my mother gave us all . It is absolutley indispensable for anyone interested in cooking asian at home.There is barely a week goes by I do not use this book for recipes or just as a reference .
026 4 I have had this book for almost 12 years now , and use it religiously . I am Indian , now living in Singapore , a serious cook , though not professionally trained . I am very particular that what I cook , should not only taste just right but also look right . If you follow the recipes , thats just what you get . Tasty , authentic and consistent results . I have tried the Indian , Thai , Singapore and Chinese sections , all very successfully . Now my Philipino maid has obtained her own copy as she has enjoyed the food so much ! Thank you Ms . Solomon .
027 4 Without a doubt the best Asian cookbook that I have ever come across . Every recipe I've tried has been a success , and friends always want to know where the recipe came from . A must have for anyone serious about cooking authentic Asian dishes .
028 4 Everyting I have cooked from this book is superb . It is one of the best books I have ever used . . . and I use it all the time .
029 4 Have had the original edition of this cookbook for 20 years am still transported back to Asia everytime I read or cook from it . Charmaine Solomon makes recipes come alive with her descriptions directions . I use this book more than any other in my collection .
030 4 Authentic , easy to follow recipes for some usually hard to find recipes . Perfect cookbook if you want to go beyond the stereotypic asian dishes into the more exotic .
032 4 Charmaine Solomon is the best author of Asian cookbooks I've read and this is a great book - the Burmese and Malaysian recipes are great . In most sections I found the text informative and concise . However some of the instructions do assume some familiarity with wok / Asian cooking , just enough to make you think . That said , none of the recipies I've tried have fallen flat . For a great cookbook , have a look at her Thai only book - very clearly explained , great glossary , best Thai book out ther
033 4 This book of Charmain Solomons is just wonderful , easy to read and understand . The reciepes are easy to make , the ingredients easy to find . A very popular dinner party book and just for a special family dinner . Lots of beautiful colour photos to drool over.The Indian section especially good , with alot of popular reciepes . She also leaves room in most of the reciepes for alteration or change of ingredients so you can add your own personal touch . An excellant book and well worth having in any cooks collection .
034 4 I own dozens of cookbooks , and this is the one I return to again and again . No other Asian cookbook comes close to the geographic scale or culinary expertise of this book . If the measure of a good cookbook is the number of dog eared pages and spashed ingredients on the cover , then this book wins hands down . It truly is the Joy of Cooking of Asian cuisine .
I'd give it five stars , but the ingredients are all listed from scratch ( Curry power includes more than just curry spice ) , which can make shopping difficult on occasion , especially when pre-mixed sauces and spices are readily available in most stores and some guess work matching to the recipes can be in order .
035 4 I too love this cookbook so much , that I am on my second copy . The first one has been used so much that it has fallen apart , and it was a hardcover book ! The pages are stuck together from so much use . There are so many delicious recipes in this book I don't know where to begin to recommend , but my absolute favorite is the chicken dish , I believe on page 393 , or somewhere in that vicinity . It contains 5 - spice powder , chili pepper , scallions , etc . Hot but DELICIOUS ! !
036 4 this is a wonderful , comprehensive book . includes history , shortcuts , and healthy alternatives . If you can read , you can cook great asian food with this book .
037 4 This review is from :
The Complete Asian Cookbook ( Paperback )
Hold on , it's going to be a bumpy ride . Chocked full , and I mean full of recipes . . . and ingredients . Read up , stock up , and be prepared to induldge . As most Asian recipes are , if you don't do them on a regular basis , they are labor intensive , but worth the work and prep . This book covers most of the bases - but again , be prepared . If you are a novice , better start slow . Chris .
038 4 Hold on , it's going to be a bumpy ride . Chocked full , and I mean full of recipes . . . and ingredients . Read up , stock up , and be prepared to induldge . As most Asian recipes are , if you don't do them on a regular basis , they are labor intensive , but worth the work and prep . This book covers most of the bases - but again , be prepared . If you are a novice , better start slow . Chris .
039 4 This review is from :
The Complete Asian Cookbook ( Paperback )
I rented this book from my local library and then just had to buy it .
You will love this complete and fantastic book .
Asian food is really easy to cook with this . . . a must buy ! !
040 4 I rented this book from my local library and then just had to buy it .
You will love this complete and fantastic book .
Asian food is really easy to cook with this . . . a must buy ! !
041 4 This review is from :
The Complete Asian Cookbook ( Paperback )
WOW ! If you are looking for a cookbook that has every Asian recipe you can imagine , this is it . It covers recipes from India to Japan . Some easy and some advanced . It's a big book and holds lots of great recipes . Not so sure this is a book for the beginner cook ? as most of the recipes are very detailed and time consuming . Either way , a great addition to the cooks cookbook library !
042 4 WOW ! If you are looking for a cookbook that has every Asian recipe you can imagine , this is it . It covers recipes from India to Japan . Some easy and some advanced . It's a big book and holds lots of great recipes . Not so sure this is a book for the beginner cook ? as most of the recipes are very detailed and time consuming . Either way , a great addition to the cooks cookbook library !
043 4 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 !
044 4 I purchased the original Complete Asian Cookbook in Singapore in 1979 , while living in Djakarta ! Indonesia . Since I have also lived for many years in Saudi Arabia , I use the cookbook for cooking Middle Eastern as well as Southeast Asian recipes , which our family is very fond of . My copy is ragged , spotted , almost coming apart , but it is my favorite recipe book and it is used weekly . Ms . Solomon has written a great guide and the recipes are simple and easy to use . She has made me an expert at cooking Asian foods .
I am buying copies of this book as gifts for our three sons , and also for a friend to whom I have given many Indonesian recipes . I had unsuccessfully tried to purchase it in the past , and I am delighted to find Amazon.com . Also , I am happy to have read from one of your reviewers that the revised editions are the same as my 1976 copy .
Daren Lamb , Fort Pierce , Florida . Author , Djakarta ! , a fiction novel set in Jakarta , Indonesia , and Fool's Challenge , a suspense / intrigue novel about the Middle East . Both books are available through Amazon.com Used / New Books ; Personally signed copies are also available .
046 4 I use Ms . Solomon's Thai cookbook all the time , so I naturally bought this one , thinking it would be a bargain and a nice introduction to other Asian cuisines .
However , I find I never use it . I have the first edition - - with a bit of luck the recipes have been updated - - and the ingredient lists are about twenty years out of date in regard to what is available in American supermarkets . Ms . Solomon also specifies canned Asian ingredients like water chestnuts , when fresh substitutes ( jicama , in the case of water chestnuts ) are freely available .