March 30, 2015
The Asian Kitchen by Kong Foong Ling
My rating: 5 of 5 spoons
This is a great introduction to Asian cuisine! It begins with The Flavors of Asia, Ingredients and The Asian Kitchen before moving into the recipes. Each section covers an Asian country starting with Suggested Menus and then is broken down into sections such as (but not limited to) Appetizers, Soups and Desserts. Some countries have more sections than others, but all is nicely organized and there are gorgeous color photos scattered throughout. The countries covered are Burma, China, India, Indonesia, Japan, Korea, Malaysia & Singapore, The Philippines, Sri Lanka, Thailand and Vietnam. There is an appendix with weight and measurement conversions and a great index where you can search by country or ingredient. I thought that was a nice touch.
The recipes range from simple to more complex. The cover says "Thoroughly and expertly presents the entire spectrum of the Asian culinary landscape, from Burma to Vietnam. --Ming Tsai". Personally, that said a lot to me about the book. If Ming Tsai recommends it, then it is something I definitely am interested in! Make a lovely, simple fried rice for supper tonight, or go wild and try a whole menu either from a country or a fun melting-pot style menu with each course from a different country. Add as little or as much spice as you want and enjoy yourself. I'm going to!
I received a copy of this book from Tuttle Publishing for my honest review. All thoughts and opinions are my own.