Williams-Sonoma Collection: Asian

by Farina Wong Kingsley

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.

Genres: Cookbooks, Cooking, Nonfiction, Reference

120 pages, Hardcover

First published January 1, 2004

Reviews

[Lara · Rating 3 out of 5]

Like all Williams-Sonoma Collection cookbooks, the illustrations are beautiful. Just looking at the pictures is enough to start my stomach growling. The range of recipes is great - all over Asia with some classics like Chicken Satay and Korean Barbecued Beef, as well as some newer or less common ideas too. There are plenty of good instructions and advice/tips - how to fold potstickers, for example, or how to grind curry paste. Overall, without having tried every recipe in the book, the instructions seem pretty clear and straightforward to follow.

However, also like all Williams-Sonoma cookbooks, some of the instructions take the "hard way" (like grinding your own curry paste instead of using the purchased tube) or have some less common ingredients. I know that produces 'better' results, but it is not always reproducible at home. Currently I like in an area where we have plenty of Asian grocery stores, but I've also lived in areas where things like fermented black beans would be almost impossible to find. Some notes on possible substitutions would have been really, really appreciated. Finally, while the recipes provide approximate number of servings, there isn't any notation about approximate time needed. I know that's not a standard detail in cookbooks, but it is really helpful to know when planning meals.

So, somewhere between 3-4 stars. Would definitely love to make a bunch of these recipes, but I also know that some of these might be more time-consuming or need harder to find ingredients - overall, less practical meal choices for my house/life.

[Shirleen · Rating 5 out of 5]

This book comes very highly recommended as far as Asian cookbooks go. I tried to Korean Barbecued Beef and it is excellent. Can't wait to try the Vegetable and Shrimp Tempura, as well as many other enticing recipes. The pictures are gorgeous. Makes me hungry just looking at them!

[Ana · Rating 4 out of 5]

Easy recipes

[Ben · Rating 3 out of 5]

A good cookbook, with reasonably clear recipes with a wide variety. Lots of nice pictures.

[Catherine Woodman · Rating 3 out of 5]

This series is very well produced and the recipes do tend to work out--just not especially imainative