This is a completely revised and updated edition of Charmaine Solomon's influential and iconic The Complete Asian Cookbook, first published in 1976. It covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine's recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchen of every household.
About the Author
Charmaine Solomon comes from a family of exceptionally good cooks. She started her career in food as a reporter and feature writer for an English language newspaper in Sri Lanka, where she ran a cooking column dispensing recipes and food ideas with flair. Charmaine is now recognised as one of the most knowledgeable (and practical) writers on Asian food. She has taught Southeast Asian, Chinese and international cooking, and her books are sold throughout the world. In putting together this book, Charmaine travelled widely through Asia, revisiting familiar places and discovering new ones to ensure that, as always, her recipe development was backed up with on-the spot authenticity.
Reviews
"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"
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Reviews
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This is a reprint of a much loved recipe collection from Charmaine Solomon. I have found it to be a go-to guide for all Asian foods; it is the first place I will look for information and recipes! Featuring different sections split into countries, each section describes the food, culture, ingredients, and cooking methods used in each country as well as a vast array of well written recipes. This is a book full of the author's passion for the topic at hand; you can tell that Charmaine Solomon loves Asian food and is very successful at stirring that passion up in her readers. No recipe book collection is complete without this book!
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