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Asia
Overview / Multiple countries
 Rick Stein's Far Eastern Odyssey
Rick Stein
British television star Rick Stein trolls the Far East for authentic dishes. He serves up 150 recipes from Cambodia, Vietnam, Thailand, Malaysia, Bali, Sri Lanka, and Bangladesh. Color photos of both landscapes and finished dishes enhance recipes that range from Thai mussaman beef curry to crispy mussel pancakes with bean sprouts, and Shawkat's fish steamed with mustard masala. Hardcover, 319 pp. $59.95.
 The Steamy Kitchen Cookbook
Jaden Hair
A cheerfull book of Asian staples and quick dinners, full of inspiring images and many step-by-step photographic instructions. Try your hand at three pea stir-fry and mussels in coconut curry broth. Hardcover, 160 pp. $38.95.
 Asian Cocktails
Holly Jennings
With its refreshing images and even more refreshing flavours this is definitely a vibrant take on the art of cocktails. With 90 recipes featuring the classic cocktail spirits, plus shochu and sake combinations, are accompanied by a selection of asian influenced bar snacks. Hardcover, 112 pp. $23.50.
 Quick and Easy Asian Desserts
Recipes for desserts are often lacking in Asian cookbooks, but this book, wholly devoted to the subject, should provide plenty of inspiration. There are tarts and pies such as mango pie with roasted cashews, puddings such as sweet coconut pumpkin custards among other recipes, taking in cakes, fritters, pancakes and rice dishes. Colour photos. Hardcover, 96 pp. $17.95.
 Singapore Cooking
Terry Tan
Specifically concerned with Singapore food and cooking, this book is full of recipes and inspiration for fans of Asian food. Dishes such as beef rendang, chicken wings in dark soy and rice wine, and Sri Lankan crab curry are sure to appeal. Full colour photos throughout. Hardcover, 128 pp. $34.50.
 Asian Flavors of Jean-Georges
Jean-Georges Vongerichten
Bursting onto the New York restaurant scene at Lafayette in the
Drake in 1992, Vongerichten has not looked back. While building
a culinary empire around the world he still manages to find time
to put together a stunning new cookbook. In this new book he pays
homage to the wonderful Asian spices that make up his incredibly flavorful
dishes. Hardcover, 290 pp. $50.00.
 Inside the Southeast Asian Kitchen
Su-Lyn Tan
f you missed Charmaine Solomon’s great Inside the Southeast
Asian Kitchen (o/p), you may want to consider this as a substitute
This,too, is divided by country, each with representative recipes
plus an introduction to the cuisine, its techniques, and ingredients.
There is a general glossary and a weights and measures table. Colour
photos. Softcover, $43.50
 The Sweet Spot
Pichet Ong
A veteran of both Chez Panisse and Jean-Georges, Pichet Ong, now chef/owner of New York’s P*Ong, is a master of desserts with an Asian twist. Some dishes offer an Asian riff on American classics: coconut cream pie with toasted jasmine rice crust and banana cream pie with a hit of ginger. Lest you think it is all fusion all the time, behold the sentimental classics like Chinese almond cookies, fortune cookies, and “pocky” sticks. Colour photos. Hardcover, 292 pp. $37.95.
 The Breakaway Cook
Eric Gower
The author of The Breakaway Japanese Kitchen ($40.95)
blends kitchen basics - chicken, eggs, pasta - with international
flavourings. Haven’t we been calling this fusion cooking for some
time now? Fusion, breakaway, whatever, Gower’s dishes are quick,
tasty, and satisfying. Maccha poached eggs, umeboshi duck legs, and
pomegranate potatoes are typical Gower creations with few ingredients
and short preparation time. His lists of breakaway, equipment, beverages,
and tastes along with his nine global ingredients will kick-start your
experiments. Colour photos. Hardcover, 224 pp. $37.95.
 Cuisine Unplugged
Emmanuel Stroobant
There are two striking components of Emmanuel Stroobant’s European- Asian fusion cuisine: intense colour and the play of textures. Marinated salmon roe with watermelon ice cubes and a warm salad of char-grilled Japanese aubergines and Roma tomatoes exemplify the way Stroobart so fully engages the senses. Belgian-born, owner of Singapore’s St. Pierre restaurant, Stroobart is particularly creative with fish and seafood. Colour photos. Hardcover, 174 pp. $59.95.
 300 Best Stir-Fry Recipes
Nancie McDermott
Read the equipment and ingredient glossaries at the beginning of this book, stock your pantry accordingly, and a tasty, speedy meal will always be at hand. A noted expert on Thai cooking (Real Thai, Real Vegetarian Thai, both out of print), Nancie McDermott offers a good balance of Asian and fusion recipes that includes meatless dishes. Colour photos. Softcover, 352 pp. $27.95.
 Takeaway
Les Huynh
Tired of spending your hard-earned cash on too much takeout? Why not practice your cooking skills and save some dough making your own? This fantastic book is full of easy but oh-so-satisfying pan-asian noodle soups, salads, and stir-fries. The recipes are authentic (meaning you might need to venture to chinatown to pick up some of the ingredients), fast, and easy to follow. Colour photos. Softcover, 160 pp. $29.95.
The Asian Grocery Store Demystified
Linda Bladholm
The definitive guide to your local chinatown grocery, this book contains
explanations of ingredients common throughout Asia including Chinese,
Japanese, Korean, and South-East Asian products. Divided by product
type the noodle, rice, and flavourings chapters are particularly
helpful for those with a shopping list for that truly authentic
recipe. The Indian Grocery Store Demystified is also available.
Softcover, 240 pp. $24.95.
  Mangoes & Curry
Leaves
Naomi Duguid & Jeffry Alford
Another stunning work from this travelling duo. This new work encompasses the
Indian sub-continent. The photography is breathtaking and the attention to local
culture gives the whole feel of being right there in the markets, in the homes,
alas no plane tickets are included. Hardcover, $70.00.
 Seafood
of Southeast Asia
Second Edition
Alan Davidson
The third volume of the highly acclaimed seafood trilogy, Mediterranean
Seafood, North Atlantic Seafood Seafood ($39.95
each) are the other titles, from the former diplomat who co-founded Petits
Propos Culinaires and
wrote Oxford Companion to Food ($89.95).
Paper, 368 pp, $14.99.
 The Essentials of Asian Cuisine
Corinne Trang
Trang brings the fundamentals of eight major national cuisines together in one volume,
which includes both contemporary and time-honoured recipes. Learn how and why Chinese
cooking is the root of all Asian cooking and indulge in recipes such as Mandu Kuk
(Korean dumpling soup) and Stir-Fried Lobster With Ginger & Scallions. Hardcover,
592 pp. $61.00.
 New Wave Asian:
A guide to the southeast asian food revoulution
Sri Owen
A food guru when it comes to things Asian this latest offering comes with not only
great recipes but background text that delves into how cooking has developed in this
region both locally and internationally, over the last decades.
192 pp. $29.95.
 Wok Fast
Hugh Carpenter and Teri Sandison
Versatile, uncomplicated and quick, tasty recipes till the latest
book from this California-based husband-and-wife team. To taste:
Lobster in Ginger-Butter Sauce
(page 57) or Spicy Lamb with
Lettuce Cups
(page 92). Softcover. $26.95.
 Hot
Sour Salty Sweet
Jeffrey Alford and Naomi Duguid
This time the perapitetic duo (authors of Flatbreads and Flavors $42.95
and
Seductions of Rice $47.50) brings us the foods of the Mekong Delta-from
China, Cambodia, Laos, Vietnam, Burma and Thailand. As in their previous
books, the recipes
are set within the sensory context in which the authors have found
them. Colour photos. 346 pages. $60.00 cloth. Recipe: Spicy
Grilled Beef Salad.
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