Charmaine Solomon's Encyclopedia of Asian Food (Hardcover)

by Charmaine Solomon (Author) "The scientific name for abalone is Haliotis ruber or H. laevigata, depending on whether it has a black lip or green lip ..." (more)

4.5 out of 5 stars See all reviews (4 customer reviews)

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Product Details

Hardcover: 498 pages
Publisher: Tuttle Publishing; illustrated edition edition (September 1998)
Language: English
ISBN-10: 9625934170
ISBN-13: 978-9625934174
Product Dimensions: 28.9 x 22.2 x 4.1 cm
Shipping Weight: 1.9 Kg

Average Customer Review: 4.5 out of 5 stars See all reviews (4 customer reviews)

Amazon.ca Sales Rank: #1,497,547 in Books (See Bestsellers in Books)

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Product Description

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This comprehensive reference book provides advice on buying, preparing, and storing ingredients, as well as explanations of Asian cooking techniques and guide to special utensils. More than 500 recipes, including the classic dishes of each country--are provided. 28 full-page color photos. 96 color illustrations.

Inside This Book (Learn More)

First Sentence
The scientific name for abalone is Haliotis ruber or H. laevigata, depending on whether it has a black lip or green lip. Read the first page

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Customer Reviews

4 Reviews

5 star:		(3)
4 star:		(0)
3 star:		(1)
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Average Customer Review

4.5 out of 5 stars (4 customer reviews)

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5.0 out of 5 stars how could it be better?, Mar 24 2003

By A Customer

I cannot imagine undertaking a task such as this. The authors have obviously spent countless hours in painstaking research - befitting the immaculate illustrations. The result is a comprehensive guide to the essential foods and ingredients of the cuisines of Asia, informative yet not without warmth and humour. (See the entry on that much maligned South-East Asian delicacy, the durian.) To add to the evocative descriptions of unfamiliar and exotic ingredients are recipes on how they may be used. If you never imagined you'd want to eat banana skins, try the recipe on p.282 for Green Plantain Skin Temperado. Not a lot of ingredients, but incredibly tasty. A great guide book for those wanting to get intimately acquainted with the essential flavours of Asia. Although this book stands alone as a textbook and cookbook, if you're really enthusiastic about cooking and eating authentic Asian dishes, you'll also want to own The Complete Asian Cookbook by Charmaine Solomon. Her recipes are always easy to follow and reliable. There is a recent edition of the The Complete Asian Cookbook with new photographs, but the recipes are the same. I've had mine since 1976. In spite of a swathe of newcomers on the subject, Solomon's tome keeps getting reprinted year after year. That says something.

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3.0 out of 5 stars Could be better, Nov 8 2000

By A Customer

This book should earn 5 stars -- it's got all the essential ingredients. So why do I only give it 3? The index can be hard to use (I often have trouble finding what I'm looking for). At least one recipe I've used was inaccurate. It could be more complete. A good companion book to this one is called simply "Southeast Asian cooking" by a German publisher (no author listed), because that book often has information missing in the Solomon book. However, there are many positives about this book. There are pictures of many unusual (for the western cook) ingredients and what to do with them. There are lots of good explanations about certain ingredients. For value for money, though, I'd wait to see if a new, cleaned up more complete edition comes out -- this book is pretty spendy for what you get. Check it out at the library before you buy it to see if it's really what you need.

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5.0 out of 5 stars Truly encyclopedic - with great recipes included, Oct 10 1999

By A Customer

This is a truly encyclopedic work, essential for anyone interested in serious Asian cooking or eating. Not only is it full of good information on the foodstuffs of the region, it's chockablock with excellent recipes.

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5.0 out of 5 stars Award Winning Success for Charmaine
Charmaine Solomon won, with her previous edition of this book, the Silver Ladle in the inaugural World Food Media Awards. Read more

Published on Jul 6 1998