The Bottom Line
An excellent resource for understanding Asian cuisine.
Pros
- Lengthy introduction exploring each cuisine
- Thematic chapters (desserts, soups, etc.)
- Glossary of ingredients
Cons
- No pictures of recipes
- Perhaps a bit too ambitious
Description
- Covers Asian recipes by cooking technique and type of food (desserts, soups, etc.)
- Published by St. Martin's Press
- Includes sample menus
Guide Review - The Cuisines of Asia: Nine Great Oriental Cuisines by Technique
If you've always wondered about the similarities (and differences) between various Asian cuisines, then this is the book for you. Jennifer Brennan covers nine Asian cuisines; everything from Indian, Korean, Japanese, and Chinese, to Southeast Asian Thai and Vietnamese cooking. After reading this book you'll understand the difference between Chinese Egg Rolls and Philippine Lumpia, and know how to make several versions of chicken stock. Other than a slight organizational problem, my only criticism is that the coverage of each cuisine is perhaps a bit thin, simply because the book tries to do so much. My full review includes three sample recipes.
