The Complete Asian CookbookHardback
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- Publisher: HARDIE GRANT BOOKS
- Format: Hardback | 648 pages
- Dimensions: 246mm x 282mm x 41mm | 2,631g
- Publication date: 1 May 2012
- Publication City/Country: South Yarra
- ISBN 10: 1742701442
- ISBN 13: 9781742701448
- Edition: Revised
- Edition statement: Revised edition
- Illustrations note: Full-colour photography
- Sales rank: 3,717
Spices, imaginatively used, are the outstanding feature of Indian and Pakistani cookery-subtle or pungent, hot or mild, there is something to suit every palate. This is a completely revised and updated edition of Charmaine Solomon's influential and iconic The Complete Asian Cookbook. Instantly heralded as a classic when it was first published in 1976, The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen 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, Charmaine's 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). The Complete Asian Cookbook is a book that belongs in the kitchens of every household.
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Charmaine Solomon comes from a family of exceptionally good cooks. She started her career in food as a reporter and feature writer for an English language newspaper in Sri Lanka, where she ran a cooking column dispensing recipes and food ideas with flair. Charmaine is now recognised as one of the most knowledgeable (and practical) writers on Asian food. She has taught Southeast Asian, Chinese and international cooking, and her books are sold throughout the world. In putting together this book, Charmaine travelled widely through Asia, revisiting familiar places and discovering new ones to ensure that, as always, her recipe development was backed up with on-the spot authenticity.
By Ragulan 23 Dec 2011
if you are a Asian food lover... even if you are a Asian you should have this book... even-though I am a Sri Lankan, I have this book to improve my cooking...
you wont be disappointed....
"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"