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Charmaine Solomon's Complete Asian Cookbook, by Charmaine Solomon
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More than 800 recipes from 16 countries are clearly presented in step-by-step instructions. This cookbook is about real Asian food, created with a minimum of fuss in a Western kitchen from readily available ingredients. Full color.
- Sales Rank: #406230 in Books
- Published on: 1992-05
- Original language: English
- Number of items: 1
- Dimensions: 1.54" h x 8.39" w x 11.49" l,
- Binding: Hardcover
- 512 pages
Review
"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
"This marvelous book is a tour de force . . . Authentic recipes, all possible for one Western kitchen." —Publishers Weekly
About the Author
Through newspapers, magazines, television, cooking schools, and over twenty-five books, Charmaine Solomon has passed on her passion and knowledge of Asian cuisine. She is also the author of Charmaine Solomon’s Thai Cookbook (0-8048-3039-8) and Charmaine Solomon’s Encyclopedia of Asian Food (962-593417-0).
Most helpful customer reviews
6 of 8 people found the following review helpful.
SUPERB COOKBOOK -- a MUST HAVE for those who like Asian food
By A Customer
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!!
15 of 16 people found the following review helpful.
Almost everything you ever wanted to know about Asian cooking ...
By Jeff Templon
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!!!
10 of 10 people found the following review helpful.
Everyone who wants to cook Asian should have this on the shelf
By G. Brown
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.
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