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The Complete Asian Cookbook download ebook

by Charmaine Solomon

The Complete Asian Cookbook download ebook
Charmaine Solomon
Tuttle Publishing; Original edition (April 15, 2006)
512 pages
1236 kb
1562 kb
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When I bought this book, I was interested on the Sri Lankan recipes that Charmaine Solomon provides.

When I bought this book, I was interested on the Sri Lankan recipes that Charmaine Solomon provides. Charmaine Solomon is one of the coveted authors in Asian cooking. Little did I know, that she has authored a number of cookbooks, grocery guides, and an encyclopedia of Asian Foods and Ingredients for over 39 years.

With over 800 recipes from 16 countries, Charmaine Solomon’s Complete Asian Cookbook is the perfect introduction to the food of Asia. Charmaine Solomon has tried and tested every recipe.

Get every recipe from The Complete Asian Cookbook by Charmaine . Charmaine Solomon comes from a family of exceptionally good cooks.

Get every recipe from The Complete Asian Cookbook by Charmaine Solomon. Start cooking recipes from this cookbook on Cooked. 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.

The Complete Asian Cookbook book. Details (if other): Cancel. Thanks for telling us about the problem. The Complete Asian Cookbook. by. Charmaine Solomon.

Электронная книга "The Complete Asian Cookbook", Charmaine Solomon. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "The Complete Asian Cookbook" для чтения в офлайн-режиме.

Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around.

Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks. Hardie Grant Books, 1 февр.

The Complete Asian Cookbook Solomon, Charmaine Acceptable Book 0 Paperback. The Complete Asian Cookbook by Solomon, Charmaine. Free US Delivery ISBN: 080481791X.

The Complete Asian Cookbook is a book that belongs in the kitchens of every household. Surrounded by generations of talented cooks, 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.

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With over 800 recipes from 16 countries, Charmaine Solomon's 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.
  • Chankane
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.
  • Asyasya
This has to be one of the best Asian cookbooks out there. The Korean recipes are completely legit, the Chinese will make impress at gatherings and the Indian recipes will only make you appreciate the complex and subtle art that is their cuisine. I haven't tried the recipes from the other nations (and there is an eye-watering range of them), but I can't imagine the same care and stringent attention to authenticity and taste didn't go into them. I refer to this book all the time. It is my guide.
I've never heard her mentioned in this age of Food Network and The Food Channel, but for me this has got to be the best kept secret for Asian food if you just want to expand your repertoire and try something different or duplicate something you ate at some restaurant. This book will also come in handy if you've ever been to an Asian food mart and just don't know what to do with half the produce you've never seen before.
  • Uste
This book is loaded with good cooking information, teaching the ingredients as you learn the cuisine of the East! Lots of gluten free grub ideas - it really expanded my universe, which was getting pretty cramped. I gave it four stars because of the way the recipes are arranged. For instance, I wish there was an additional index for "soups" "appetizers" "breads": you have to go hunting through the region and it seems the recipes aren't arranged logically in the manner we are used to them being arranged. Other than that, the book is a superb one, a must for any cookbook shelf. I get around the problem by just sitting and reading it, a foodie's weird habit anyway. I would just like to add that I love my kitchen aroma more than ever now; it's a whole new world with garam masala in the house!
  • Nafyn
This is a big, thick volume of recipes covering India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea, and Japan. Obviously the coverage can not be complete for so many regions in one book, no matter how large, but the essence of each is presented. For each region there is a list of utensils and ingredients required to replicate the cuisine. There are one or two full-page color photographs for each cuisine, displaying a typical dinner for the region, as well as descriptions of how the meals are served. The book fulfilled my expectations completely.
  • Kelerana
Overall, a really lovely cookbook with recipes from many Asian countries. If you are a cookbook collector or enjoy trying new cuisines, this is a great choice. Americans, be aware that there are some metric measures and British terminology. I tried a few of the Indian recipes exactly as written and they were quite good, although more salty and with less heat than I expected. The instructions are clear and the book is of excellent quality with stay-open binding. I recommend it for adventurous cooks with some experience in the kitchen.
  • Sataxe
I could not be happier with this book! I kind of expected it to just or mainly cover Chinese, Japanese, and maybe some Thai recipes. NOPE! It has lengthy sections on Indian, Pakistani, Sri Lankan, Indonesian, Malaysian, Sigaporean (sp?), Burmese, Thai, Combodian, Laotian, Vietnamese, Philipino, Chinese, Korean, and Japanese cuisine!

I'm especially excited about the recipe for naan I saw while flipping through!

And all the names of the food are in the actual language, with it written in English underneath! Now I know that lemon chicken is called ling moong gai and peking duck is buck ging ngap! If only I knew how to pronounce that crap now! Haha. (:

I was also very pleased with the extra care the shipper took to make sure the edges do not get damaged!
I like how many recipes this book has in it. It gives you the ingredients you will commonly use in a majority of the dishes. I will admit they are a lot. I also like how it includes the utensils and the pictures of the food are pretty to look at as well. There are also a good amount of recipes in the book although I have to say no book can come close to being the complete asian cookbook because the sheer volume of asian recipes alone would be back breaking. However I have to say this book is a good starting place. I would encourage people to start here with asian food recipes. It's not every single recipe in asia but I have to say after reading through this book it is detailed and it is a good walkthrough if you want to start somewhere with asian food. I wish this book included more asian countries though. I will say it is worth the money though if you want to start somewhere.