by Grace Young, Alan Richardson (photo)
Simon & Schuster, 2004. 256 pp.
" When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life." --book description
by Eileen Yin-Fei Lo, Alexandra Grablewski (Photographer), San Yan Wong (Illustrator)
William Morrow & Co. 1999, 464 pp.
"...Yin-Fei Lo emphasizes the principles of the Chinese kitchen: selecting the freshest ingredients, eating foods in season and eating foods in harmony with their yin (cooling) versus yang (warming) properties. Anecdotes and recipe prefaces detail regional and dynastic origins of dishes, including relevant folklore, superstition and symbolism associated with them. An accessible repertoire of recipes ranges from popular regional classics, like Peking Duck and spicy Sichuan Mah Paw Dau Fu to "Western Chinese restaurant cliches" like Egg Drop Soup and Chow Mein. Integrating her own food memories growing up in Sun Tak, China, Yin-Fei Lo conveys her culinary heritage with precision and passion, delivering a richly layered resource on Chinese cookery." Publishers Weekly
by Stuart Chang Berman
John Wiley & Sons, 2004. 284pp.
"In this guide to cooking Chinese classics like Moo Shu Pork, Sweet-and-Sour Chicken, Wonton Soup and, yes, Potstickers, Berman treats readers to an entertaining mix of culinary wisdom and family anecdotes. Berman happily relates tales of growing up in New York City when, as a child, he spoke only Mandarin Chinese and was comforted on difficult days with bowls of Buddha’s Porridge (made of barley, red kidney beans and Peking dates). The yarns give way to recipes and useful explanations of Chinese cooking equipment and ingredients. A professional chef and cooking instructor, Berman offers over 160 dishes, favoring fresh ingredients over canned or dried ones, but not getting bogged down in lengthy procedures. Charming line drawings and Chinese characters accompany many recipes, though the lack of photographs may deter some cookbook buyers." --Publishers Weekly
by Susanna Foo
Houghton Mifflin Co, 2002. 352 pp.
"Foo, famed Philadelphia restaurateur, offers more than 175 recipes capitalizing on Eastern and Western ingredients and techniques but still retaining an Asian authenticity. She relies on fresh and exported foods, some of which might not be readily available; nonetheless, Foo's dishes--including Chinese risotto with wild mushrooms, tea-smoked pompano, baked shrimp toast, and scallion pancakes--are certainly worth trial by experienced home chefs." Booklist, Barbara Jacobs
by Martin Yan, Julia Child (Intro)
William Morrow & Co. 2002, 400 pp.
"Taking the reader on a tour of the world's great Chinatowns, Yan (Martin Yan's Asian Favorites) intersperses the recipes with short histories and photos. He visits 11 Chinatowns in seven countries ... While some recipes are classics, such as Broccoli Beef and Kung Pao Chicken, others blend traditional dishes with local ingredients for true Asian fusion cooking (Macau's Minchee Minced Pork, is Portuguese-inspired). Helpfully, Yan also adds sidebars containing tips such as "Cracking Crabs" and "Toasting," and makes suggestions for combining "Chinese Food and Wine." The resulting book-glossy and attractively laid out with 200 full-color photos-is as beautiful to look at as it is instructional to the cook. " Publishers Weekly
by Ellen Leong Blonder
Clarkson N. Potter. 2002, 144 pp.
"Who doesn't love dim sum, those enticing dumplings, buns, and pastries served in Chinatowns everywhere? But making it at home? This seemingly formidable business now proves infectiously doable, thanks to Ellen Leong Blonder's Dim Sum. ... The 80 recipes follow in chapters that include breads and baked dishes, such as Steamed Char Siu Bao (barbecued-pork-filled buns), and rice and rice flour specialties ... Recipes for dim sum sweets like Almond Pudding and Egg Custard Tarts are also offered, as are interesting sidebars--A Trip to the Luk Yu Tea House is one--and ingredient notes, menus, and supply resources. This is one of those happy cookbooks that tackle a potentially problematical subject beautifully, delivering the kitchen ease and good eating it promises." Amazon.com, Arthur Boehm.
by Grace Young, Alan Richardson (Photographer)
Simon & Schuster. 1999, 282 pp.
"Although Young, a food writer, grew up in a traditional Chinese American home in San Francisco, until quite recently, she says, she took her culinary heritage for granted. She realized she knew more about other cuisines than the Cantonese cooking of her own background, and so she decided to set down her family's recipes. In the process, she learned much more about her parents, her ancestors, and her extended family than she'd expected, and the result is this lovely, very personal book. The first part includes recipes for the everyday dishes prepared for the family by both her mother and father, introduced by reminiscences such as "Going to Market with Mama" or mini-essays on topics like "The Meaning of Rice." The next section focuses on celebration, specifically the traditions and dishes of the Chinese New Year. The final part is devoted to "Cooking as a Healing Art," with recipes for tonics and soups. ... Library Journal
by Ellen Blonder, Annabel Low
Clarkson N. Potter. 1998, 208 pp.
"Growing up in a Chinese family newly arrived in America produces the same longings for comfort foods as in other ethnic heritages. Blonder and Low recall the pleasures of the table in a Chinese American home. For them, soups provide nostalgia and virtual healing in much the same way a Jewish mother's venerable chicken soup is a panacea. But these Asian soups pack the special pungencies of ginger and cilantro. Instead of dumplings, delicate stuffed wontons add substance to the simple broth. Starch dishes figure prominently here, too, but spaghetti gives way to sticky rice with sausage and taro. Those wonderful bites of dim sum, shrimp in wheat starch wrappers and baked yeast rolls stuffed with barbecued pork, evoke lots of memories. Main dishes cover a full range of tasty meats and seafoods. Just reading about these delights makes one want to rush into the kitchen and break out the wok." --Booklist, Mark Knoblauch
by Lee-Hwa Lin (Editor)
Wei-Chuan Publishing. 1998, 96 pp.
"For those who relish clarity of taste, tenderness, freshness, crispness, and delightful fragrances, Chinese Cuisine-Cantonese Style is a must-have for the gourmet. Cantonese cuisine offers delicate tastes and delightfully colorful presentations from a greater variety of tastes and flavors than other cuisines. 75 luscious, easy to prepare recipes developed by teachers at the famous Wei-Chuan Cooking School in Taiwan. From Sweet and Sour Pork, to Crab Casserole to Crispy Chicken, each dish is sure to earn kudos for the cook. " --publisher
by Chen Hsueh-Hsia
Wei-Chuan Publishing. 1993.
"Endowed with delectable, time-saving home style recipes, this collection of Chinese cuisine is designed for contemporary, fast paced times. Based on the author Hsueh-Hsia Chen's twenty-one year culinary and teaching experience, Chinese Cooking Favorite Home Dishes is distinguished by its penchant for a light yet flavorful taste and practical guide for preparation methods. This mosaic of familiar favorites appeals to preferences in poultry, seafood, meats, tofu with eggs, vegetables, rice and noodles, topped with desserts. For busy consumers with uncompromising taste, these time honored classics will surely add to your culinary repertoire. " --publisher
by Mu-Tsun Lee, Hsueh-Hsia Chen
Wei-Chuan Publishing. 1998, 96 pp.
"Because of the popularity of our Chinese Seafood cookbook, we have revised and expanded the volume into two separate and much more extensive seafood cookbooks, Fish and Shellfish. In addition to some of the recipes from the original Chinese Seafood cookbook, edited by Su-Huei Huang, newly created dishes guaranteed to please the taste buds of the most discriminating seafood gourmet have been added. Various cooking methods are offered for whole fish, fillets, boneless fish and even shark fins. In addition, important tips on fish selection and preparation are clearly presented. 100 full color photographs plus 43 ingredient and procedural photos ensure the success of every prepared meal, to the enjoyment of all who are lucky enough to participate in the dining experience. " --publisher
by Mu-Tsun Lee
Wei-Chuan Publishing. 2002, 96 pp.
"Here is the ultimate resource for the preparation of delectable, exotic, easy to prepare seafood dishes. This is one of the two revised and expanded volumes of the original Chinese Seafood cookbook, edited by Su-Huei Huang. In addition to some of the recipes from the original volume, Master Chef, Mu-Tsan Lee added many new and exciting fully tested dished which will certainly please the palate of all those who savor the aromatic flavors of shellfish. 101 delicious recipes, each accompanied by a full color photo of the completed dish together with 65 ingredient and procedural illustrations where needed. Discover the easy way to prepare shrimp, crab, oysters, scallops, abalone, clams and other sea creatures... " --publisher
by Patricia Yeo, and Julia Moskin
St. Martin's Press. 2002, 288pp.
"...When it comes to world-class chefs, Patricia Yeo breaks the mold. Growing up in a Chinese family in Malaysia, she was raised on the big, bold flavors of Indian, Chinese, Indonesian, Japanese, and Thai cooking that wafted through her grandmother's kitchen and the streets of Kuala Lumpur. It wasn't until she was a grad student in biochemistry at Princeton that Yeo turned her creativity and passion to the kitchen -- where she's been dazzling critics and diners ever since, earning a rare three stars from the New York Times for her food at restaurant AZ. ...Layering flavors, playing with contrasts, paying tribute to beloved comfort foods, and bringing the world's boldest ingredients together with ease, these light, appealing recipes are at once daringly new and reassuringly familiar. Forget everything you thought you knew about "serious food" and discover the joys of playful, flavorful cooking in this extraordinary cookbook from a new talent who's got the whole food world talking. Includes 20 b&w and 22 color photos throughout." book description
by Roy Yamaguchi, Margaret Sabo Wills
Ten Speed Press, April 2003. 224 pp.
"... As a classically trained chef, Roy combines fresh, Hawaiian-grown ingredients with French cooking techniques to produce a mouthwatering collection of recipes with eastern and western influences. Recipes such as Crab and Taro Cakes with Béarnaise Sauce, Lamb Steaks with Sweet Potato Mash and Apple-Curry Sauce, and Crab with Vanilla Sauce pack an unexpected punch in every delicious bite, bringing out the flavors of ingredients in ways that only Roy can. " book description
by Sam Choy, Steven Goldsberry (Contributor), Douglas Peebles (Photographer)
Hyperion, 1999. 339 pp.
"... His 200-plus, easy-to-make recipes represent a multicultural hodgepodge of flavors (Chinese, Japanese, Korean, Thai, and European) as in Crab-and-Shrimp Stuffed Shiitake Mushrooms with Mango Béarnaise Sauce, Honomalino Lamb with Satay Sauce and Pineapple Coconut Yum Yum. Although Choy incorporates Asian ingredients and seafood into his dishes, readers shouldn't automatically expect low-calorie meals: he's just as likely to use butter, cream, sugar, coconut milk and macadamia nuts alongside flavor enhancers such as Japanese wasabi and sambal oelek (Asian chili paste). Choy's passion for food coupled with a minimum fuss/maximum flexibility approach will inspire readers to fire up their hibachis and start cooking." Publisher's Weekly, Feb 1999
by Ming Tsai, Arthur Boehm
Clarkson N. Potter, October 2003. 272 pp.
In Blue Ginger, Ming Tsai showed how easy east meets west asian fusion cuisine was to prepare, with its vibrant, and complext flavors. With Simply Ming, it's even simpler, without losing any of its savory appeal.
by Ming Tsai, Arthur Boehm, Alan Richardson (Photographer), Ken Hom
Clarkson N. Potter, 1999. 275 pp.
" ... After a brief introduction summarizing Tsai's beginnings in his parents' Chinese-American restaurant in Dayton, Ohio, he turns to the eclectic contents of his pantry. Chapters divide the 125-plus recipes into soups, dim sum, rice and noodles, poultry, meat, seafood, elaborate side dishes and desserts, with mail-order sources. Flavor combinations--from Rock Shrimp Lollipops with Spicy Almond Sauce to Lemongrass Parfait with Pineapple Salsa--defy tradition. Many recipes require a long list of ingredients ... but instructions are clearly written and often include tips for wine and food pairings and advice on ingredient substitutions and techniques. Tsai brings vigor and enthusiasm, along with inspired, intense flavor creations, to his cookbook, which will appeal to fans of his show and all readers with diverse palates." Publisher's Weekly, oct 1999
by Corinne Trang, Christopher Hirsheimer
Simon & Schuster. Feb 2003, 624 pp.
"There are some books you never knew you needed until they appear, and then you can't imagine how you did without them. Trang's newest (after Authentic Vietnamese Cooking) is an encyclopedic summation of the history, techniques, ingredients and recipes of the major Asian nations (China, Japan, Korea, Indonesia, Thailand, Vietnam, Indonesia, Cambodia and the Philippines). It's an ambitious undertaking, but Trang delivers and shows an astonishing mastery of the often subtle differences among the cuisines. ... She fills out each chapter of recipes with an extensive essay on the different permutations taken by shared ingredients ... this volume should be a first port of call for home cooks eager to undertake a serious study of Asian cooking. " Publisher's Weekly,
by Su-Mei Yu
William Morrow & Co. 2002.
"Su-Mei captures the splendor and diversity of Asia's cuisines -- Chinese, Thai, Vietnamese, Korean, Indian, Burmese, Laotian, and Cambodian -- in this superb collection of 85 recipes. With Su-Mei's guidance and clearly written recipes, you'll be able to cook some of the world's most delicious grilled foods, including Indian Chicken Tandoori, Vietnamese-Style Grilled Beef in Lettuce, and Thai Grilled Pork Strips ... Along with these dishes, you'll find recipes for zesty dipping sauces and flavorful relishes to enhance every bite" book description
by Su-Mei Yu
William Morrow & Co. 2000.
"Owner of San Diego's Saffron Restaurant, Yu takes her Thai cooking seriously: she expects readers to pound curry pastes by hand in a mortar and pestle (a process that takes about 30 minutes)Dand don't even think about using canned coconut milk unless absolutely necessary. In compensation for all this work, Yu provides flawless and authentic recipes full of the fresh flavors of Thailand, such as Grilled Mackerel Salad with pickled garlic, coconut and peanuts and Beef and Pumpkin Stew with kabocha squash and cilantro. Recipes are organized loosely according to main ingredients, and in one chapter simply because they represent "The Thai Philosophy of Food," which consists of juxtaposing contrasting tastes.... For Thai novices and for those who are seeking to delve more deeply into this sophisticated and often surprising cuisine, this book is a must-have" Publisher's Weekly, jun 2000.
by Corinne Trang, Christopher Hirsheimer (Photographer)
Simon & Schuster. 1999, 255 pp.
"Vietnamese cuisine, which fuses French and Chinese traditions, is no stranger to the American palate, and food writer Trang, raised by a French mother and a Cambodian-born Chinese father, is ideally suited to become its latest proponent. Subtly combining such familiar ingredients as chilies, cilantro, garlic, star anise and lime, Trang also calls for rarer components like Thai basil (for which Italian is no substitute), lotus seeds, and dried squid and shrimp. Though home cooks will have to scavenge Asian markets for ingredients, they will not be intimidated by the recipes. The dishes are as intriguing as Pineapple and Anchovy Dipping Sauce for beef and as familiar as Chicken Curry. Because most Vietnamese main-course recipes call for sugar or another sweetening agent, the desserts are traditionally fresh fruits. Trang, however, does offer recipes for Toasted Coconut Ice Cream and Sesame Rice Dumplings. Her inspired, often simple dishes will nicely stretch the boundaries of home kitchen fare. " Publishers Weekly
by Nicole Routhier, Martin Jacobs (Photographer)
Stewart Tabori & Chang. 1989, 240 pp.
"With the large migration of Vietnamese to the United States in the late 1970s came an array of food and cooking techniques unfamiliar to most of us. New York City chef and teacher Routhier, born in Saigon to a Vietnamese mother and a French father, captures the simple elegance of a cuisine influenced strongly by China, Thailand and Vietnam's former French rulers. Her recipes evoke meals that could have been eaten at home by typical Vietnamese families or prepared in prewar Saigon restaurants, along with dishes that Americans might encounter in their neighborhood Vietnamese restaurants. The more than 150 recipes range from plain (rice and chicken casserole, stuffed cabbage rolls) to fancy (dilled squid cakes, fried, stuffed bananas). An extensive glossary and a list of mail-order suppliers of hard-to-find Vietnamese and Asian condiments are included. Routhier and Jacobs, a New York City commercial photographer, have created a gastronomical and visual delight. " Publishers Weekly
by Mai Pham
HarperCollins. 2001, 256 pp.
"Pham, who fled Vietnam with her family in 1975, is now co chef and owner of the Lemon Grass Restaurant in Sacramento, CA. She first returned to Vietnam six years ago and has been back every year since ... Here she focuses on the wonderful food sold at markets and street corner stalls in Vietnam, starting with Pho, the famous rice noodle and beef soup, and moving on to salads and savory snacks, rice and noodle dishes, seafood such as Salt-and-Pepper Crab, and vegetarian dishes. Pham points out that street food is highly regarded in Vietnam and that the cooks who offer these delicacies are regarded as master chefs, since many "have spent a lifetime perfecting one, or at most a few, specialty recipes ...She also provides an overview of Vietnamese food and includes a separate chapter on the sauces and other condiments ("Layer After Layer") that are essential to finishing and individualizing each dish. Readable, personal, and filled with delicious recipes, this is highly recommended. " Library Journal
View Recipes by Mai Pham in the San Francisco Chronicle
by Hiroko Shimbo, Rodica Prato (Illustrator)
Harvard Common Press, 2000.
"...Hiroko Shimbo eruditely introduces the American home cook to The Japanese Kitchen and its centuries-old traditions. Beyond her explicit instructions for expertly preparing sushi, Shimbo offers a host of other recipes that don't require a source of pristine raw seafood to succeed. Noodle dishes, soups, and even a version of roast beef in a sake sauce show the range of edibles turned out by today's Japanese cook. Shimbo takes pains to place each recipe carefully within its context, explicating the history and character of each dish and painstakingly inventorying the varieties of rice and noodles used." Booklist, Mark Knoblauch
by Sam Choy
"His friends hailed from all of the seven Pacific Island nations ... and the foods their families served are part of his childhood memories. For his latest book, Choy traveled extensively throughout Polynesia, meeting both home cooks and other chefs and sampling their wonderful food. The culture and cuisine of Pacific Island nations are unique, having been shaped by both the indigenous islanders and the various European and Asian colonists who settled there ... Choy presents recipes for both traditional and contemporary dishes, adding his own spin to many of them; most of his recipes are quite easy, and although some of the ingredients may be a bit difficult to come by, he provides detailed descriptions of the more unfamiliar ones and suggests substitutions whenever possible ..." Library Journal, June 2002
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