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Synopsis
This is a completely revised and updated edition of Charmaine Solomon s influential and iconic The Complete Asian Cookbook. Heralded as a classic when it was first published in 1976, it covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine s recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, and there is a comprehensive glossary for unfamiliar ingredients. The Complete Asian Cookbook is a book that belongs in the kitchens of every household.
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Review
"I cherish and refer to often because it is so thorough going and authoritative in its subject matter, and the recipes are uncommonly well written and authentic." --"Craig Claiborne, the New York Times"
About the Author
Charmaine 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 Lanka, where she ran a cooking column dispensing recipes and food ideas with flair. Surrounded by generations of talented cooks, Charmaine is now recognised as one of the most knowledgeable (and practical) writers on Asian food. She has taught Southeast Asian, Chinese and international cooking, and her books are sold throughout the world. In putting together this book, Charmaine travelled widely through Asia, revisiting familiar places and discovering new ones to ensure that, as always, her recipe development was backed up with on-the-spot authenticity.
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The Complete Asian Cookbook
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The complete Asian cookbook
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