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Essentials of Asian Cuisine: Fundamentals and Favorite Recipes Paperback – Jun 1 2010

5.0 out of 5 stars 4 customer reviews

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Product details

  • Paperback: 608 pages
  • Publisher: Simon & Schuster (June 1 2010)
  • Language: English
  • ISBN-10: 1439191085
  • ISBN-13: 978-1439191088
  • Product Dimensions: 19 x 4.1 x 23.2 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 5.0 out of 5 stars 4 customer reviews
  • Amazon Bestsellers Rank: #1,080,379 in Books (See Top 100 in Books)
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Product description


Grace Young author of "The Wisdom of the Chinese Kitchen" This remarkable cookbook is packed with information and tempting recipes. Any fan of Asian cooking will savor it as an "essential" for replicating the great dishes of this historic tradition.

Nadsa De Monteiro executive chef, The Elephant Walk (Boston, MA) and Carambola (Waltham, MA) Corinne Trang's multicultural background and talent enable her to accomplish this ambitious project with complete success. This book has indeed captured the heart and soul of Asian cuisine.

Martin Yan author and host of "Yan Can Cook" As ambitious as its title, this book captures not only the basic essentials of Asian cuisine but its very essence. Within these beautifully written pages Ms. Trang links the intricate and far-reaching roots of different Asian cuisines. It makes a most fascinating culinary journey for its readers.

William Woys Weaver contributing editor, "Gourmet" magazine There are a great many books on Asian cooking, but very few of them come to us from the pen of a true teacher. This one walks you through the essentials of raw ingredients, proper cooking techniques, and, best of all, well-tested, fail-safe recipes which explode with unusual tastes and textures, for truly dazzling menus anyone can make at home. The Fish Steamed with Beer was so delicious I had to make it twice for the same dinner -- it disappeared that quickly!

"San Francisco Chronicle" If you could own just one pan-Asian cookbook, this would be it.

"The Washington Post" What Julia Child once did for French cuisine, Corinne Trang has tried to do for Asian cuisine, sweeping across Southeast Asia to encompass the culinary history, cultural context and recipes of several countries. Encyclopedic in both breadth and depth of coverage, the book is nevertheless a remarkably concise and passionate work that demystifies much of Asian cookery.

"Cook's Illustrated""Essentials of Asian Cuisine" has the beauty of a coffee-table book, the depth of an encyclopedia, and the regional information and landscapes of a travel guide.

"Publishers Weekly" (starred review) There are some books you never knew you needed until they appear, and then you cant imagine how you did without them. Trang shows an astonishing mastery of the often subtle differences among the cuisines. This volume should be a first port of call for home cooks eager to undertake a serious study of Asian cooking. --

"Northwest Asian Weekly" This is quite simply one of the best cookbooks Ive ever read, looked at or cooked from. Accessible and tasty recipes from throughout Asia put this cookbook on the same shelf as "Joy of Cooking."

About the Author

Corinne Trang is the award-winning author of Authentic Vietnamese Cooking (1999). She has written for numerous publications, including Organic Style, Saveur, and Food & Wine. She has also been a guest on such radio and television shows as Bloomberg Radio's Executive Dining Guide with Peter Elliot, and TV Food Network's Cooking Live and Martha Stewart Living. Trang has lectured internationally and currently teaches in the Culinary Arts program at Drexel University in Philadelphia. She lives in New York City.

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July 14, 2003
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Most helpful customer reviews on 3.9 out of 5 stars 19 reviews
Bradley Nelson
5.0 out of 5 starsProbably the best all-in-one cookbook on Asian cuisine
December 30, 2008 - Published on
Format: HardcoverVerified Purchase
5 people found this helpful.
5.0 out of 5 starsAnother outstanding book by C. Trang
January 2, 2014 - Published on
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5.0 out of 5 starsThe "Joy of Cooking" of Asian cuisine!
November 5, 2013 - Published on
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