Charmaine Solomon's Complete Asian Cookbook is now an amazing twenty-five years old. To celebrate the anniversary of this classic cookery book it has been fully revised and updated, making it just as fresh as when it was first published. This remains the essential authentic Asian cookery book for anyone interested in the culinary delights of Asia. Thirteen chapters present more than 800 recipes from sixteen countries. There are exciting finds for cooks already familiar with Asian food, and simple recipes for exploring it ...
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Charmaine Solomon's Complete Asian Cookbook is now an amazing twenty-five years old. To celebrate the anniversary of this classic cookery book it has been fully revised and updated, making it just as fresh as when it was first published. This remains the essential authentic Asian cookery book for anyone interested in the culinary delights of Asia. Thirteen chapters present more than 800 recipes from sixteen countries. There are exciting finds for cooks already familiar with Asian food, and simple recipes for exploring it for the first time. Charmain 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 Lnaka (Ceylon), where she ran a cooking column dispensing recipes and food ideas. Surrounded by generations of talented cooks, Charmaine is now recognised as one of the most knowledgeable (and practical) writers on Oriental cooking. She has taught Southeast Asian, Chinese and international cooking, and her books are sold throughout the world. Her continuing interest in Asian cuisine has resulted in the updating of this classic book.
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I had been looking to explore Indian cooking and this book was recommended to me. It is actually more than I bargained for--it covers about 15 different nationalities. It is a book for people who like to cook, not just have "ethnic" food. I have only tested the Indian/Pakistani recipes, but I have yet to be disappointed. Sections are dedicated to Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Vietnam, The Philippines, China, Korea, and Japan as well. Each nationality starts with a "spice rack" section that lists the spices that are needed for the recipes in that section. There is also an introduction which gives information on how to make things that will be needed for recipes (such as garam masala and ghee in the Indian section). Then recipes follow--the Indian section is about 80 pages with ~2 recipes per page. Ms. Solomon includes information on substitutions should certain ingredients not be available. So far I have found the recipes to be excellent. I look forward to testing the other cooking styles as I find space to expand the spices I will need for those foods.
