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.
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Farina Wong Kingsley is a culinary instructor at Tante Marie's Cooking School in San Francisco and a consulting chef for San Francisco's Center for Culinary Development. She is an author of and a contributor to numerous cookbooks, including The Essentials of Asian Cooking, The Aqua Restaurant Cookbook, and Food Made Fast: Asian. She lives in Tiburon, CA.
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.
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