Cover image for Asian
Title:
Asian
Author:
Kingsley, Farina Wong.
Personal Author:
Publication Information:
New York : Simon & Schuster - Source, [2003]

©2003
Physical Description:
119 pages : color illustrations ; 24 cm.
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780743253338
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Item Holds
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Non-Fiction Area
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Cooking
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction Open Shelf
Searching...
Searching...
TX724.5.A1 K56 2003 Adult Non-Fiction New Materials
Searching...

On Order

Summary

Summary

Brimming with vivid scents and spice-laden flavors, Asian cooking includes a vast range of culinary styles and ingredients. From sizzling Korean barbecued beef with tantalizing dipping sauce to steaming Thai shrimp and lemongrass soup and fragrant Indian chicken curry, the variety of Asian dishes is endlessly intriguing.

Williams-Sonoma Collection Asian offers an array of more than 40 recipes, from well-loved classics to popular new ideas, designed for home cooks of all levels. To please a crowd, choose from among small plates such as tempting grilled chicken satay with peanut dipping sauce or golden deep-fried samosas. For main courses, try a classic pairing of beef and broccoli with oyster sauce or stir-fried pork and black bean sauce. Tempting treats from the dessert chapter, such as sweet rice with mangoes or tapioca with coconut cream, make a refreshing finish. For easy suppers or entertaining with flair, there is a recipe in these pages perfect for any occasion.

Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that explains a key ingredient or technique. Along with a comprehensive basics section and extensive glossary, the simple recipes in this book will help you capture the best of this vibrant cuisine.


Author Notes

Farina Wong Kingsley was raised in a traditional Cantonese household and is a highly respected culinary instructor specializing in the cuisines of Asia. She has taught at Tante Marie's Cooking School in San Francisco for many years and has lived, traveled, and studied extensively throughout Asia


Reviews 1

Publisher's Weekly Review

This volume, the latest in Williams-Sonoma?s crowd-pleasing line of cookbooks, attempts to represent the wildly diverse world of Asian food with a mere forty recipes. Naturally, this is not the book to buy for an in-depth look at the wonders of Sichuan cooking or the subtle depths of Bangladeshi cuisine, but nevertheless it?s a well-rounded compilation, offering a nicely edited selection of dishes from all over East and South-East Asia. Thai Beef Salad with Mango is an addictive combination of sweet, spicy, and chewy, a terrific summertime party dish. Vegetable and Shrimp Tempura makes that Japanese restaurant favorite accessible to even the most inexperienced home cook. And Tapioca with Coconut Cream is a surprisingly rich, vibrant dessert, simultaneously exotic and comforting. Unfortunately, some of the recipes seem Asian by dint of a single ingredient, like the Ginger-Almond Sugar Cookies. Further, don?t look for fiery heat or hard-to-find foreign ingredients?this volume is thoroughly Americanized. Still, each dish is familiar, tempting and easy to prepare. Wondering how to make Pot Stickers or Beef and Broccoli with Oyster Sauce? This book lays it out for you in a chapter called ?The Classics.? Other chapters include ?Rice Plates,? ?Noodle Dishes,? ?Soups,? and ?Small Plates.? The accompanying photographs are glamorous and glossy, so that, despite its rather timid examination of Asian cuisine, the cookbook is as seductive and well organized as a Williams-Sonoma store. (May) Copyright 2004 Reed Business Information.


Table of Contents

Introductionp. 6
The Classics
Pad Thaip. 10
Chicken Satay with Peanut Dipping Saucep. 13
Udon with Tofu and Eggp. 14
Pot Stickersp. 17
Beef and Broccoli with Oyster Saucep. 18
Indian Chicken Curryp. 21
Korean Barbecued Beefp. 22
Small Plates
Vietnamese Summer Rollsp. 26
Vegetable and Shrimp Tempurap. 29
Minced Chicken in Lettuce Cupsp. 30
Vegetable Samosasp. 33
Thai Beef Salad with Mangop. 34
Mung Bean Crepesp. 37
Soups
Miso Soup with Tofu and Seaweedp. 40
Malaysian Coconut Curry Soupp. 43
Vietnamese Beef Noodle Soupp. 44
Spicy Tofu and Bamboo Shoot Soupp. 47
Indonesian Spicy Chicken Noodle Soupp. 48
Thai Shrimp and Lemongrass Soupp. 51
Rice Plates
Caramelized Chicken with Gingerp. 54
Lamb Biryanip. 57
Steamed Fish with Green Onions and Gingerp. 58
Malaysian Spicy Fried Rice with Shrimpp. 61
Thai Red Curry Beefp. 62
Stir-Fried Pork in Black Bean Saucep. 65
Noodle Dishes
Vietnamese Grilled Chicken with Rice Noodlesp. 68
Cold Soba with Dipping Saucep. 71
Cellophane Noodle Saladp. 72
Malaysian Stir-Fried Noodles with Beefp. 75
Pan-Seared Fish with Noodlesp. 76
Vegetable Dishes
Thai Marinated Cucumber Saladp. 82
Sichuan-Style Braised Eggplantp. 85
Spicy Dry-Cooked Long Beansp. 86
Green Papaya Saladp. 89
Stir-Fried Sugar Snap Peas with Chinese Sausagep. 90
Sweet Dishes
Sweet Rice with Mangoesp. 94
Tapioca with Coconut Creamp. 97
Banana Frittersp. 98
Shaved Ice with Fruit and Red Beansp. 101
Ginger-Almond Sugar Cookiesp. 102
Asian Basicsp. 105
Glossaryp. 112
Indexp. 117