Probably the best all-in-one cookbook on Asian cuisine
359028
Sure, "Asian cuisine" is a wide and diverse topic, but this book does an excellent job highlighting the unique characteristics of the various regions. The amount of information on ingredients and techniques is staggering and should be applauded. This isn't just a collection of recipes, this is an in-depth tutor for learning Asian cuisine. As a chef, I find this book an invaluable reference source and at home, packed full of easy, flavorful dishes.
3819790
I found this book at the University of Washington bookstore a long time ago, and it has remained among my favorite cookbooks (and that means a lot for an avid reader of thousands of cookbooks) and for numerous reasons.  I have likely cooked 1/3 of the recipes from this book, something I also rarely do, and every one is well-wrought and delicious.  I found this new iteration of the book  here on Amazon as I remembered a wonderful dish, Persian Rice, but, since I haven't made it in many years, I was hoping to renew my memory of exactly how the method went.  Alas, no read inside feature on this one, and my book, which I still have, though taped liberally by now, and stored away in a box, is far away and inaccessible, and I don't have any idea how I might get this recipe.  So many wonderful recipes, so little time; even as I write this 30 years after I bought the book.  It has proved well worth having.
3578401
This book is different from many Asian cookbooks in that its primary focus is on grilling techniques as they apply to Asian foods.  The result is a scrumptious wealth of recipes which are truly a delight to prepare and eat.  The only reason I didn't give the review 5 stars is that I found that many of the recipes were a little more time-consuming than I prefer, taking 45 minutes minimum to prepare.  However, the result is food that is truly authentic Thai, Vietnamese, Chinese, Laotian, and so on.  This book really delivers on the flavors of South East Asia.  Most recipes call for ingredients which can be found in any grocery store, but there will be times you'll have to make a trip to your neighborhood Asian mart to discover the delight of cooking with real banana leaves, palm sugar or some of the more unusual ingredients.  I would say that if you love cooking, especially on the grill, and enjoy flavorful food, you'll really get a lot out of this book.
4886678
This cookbook is for both the beginner and experienced cook and belongs on every cooks shelf. I have personally prepared every recipe in this cookbook and have thoroughly enjoyed eating every dish. I have lived in Asia and love authentic Chinese cooking. The recipes are very well written, precise and easy to follow. I have shared the recipes with friends to their delight and have learned enough about chinese cooking - food preparation, seasoning, cooking, presentation, etc. to successfully improvise on my own. I recommend this cookbook without reservations.
4349915
I was recently given this book and I find that it is a good book to get started in Asian cooking with.  Having cooked some form of Asian food for years now, I like the availability of the smattering of different cuisines it covers, and have found some recipes I had never seen before, like Tapioca and Taro Pudding (my current favorite comfort food).  I am not sure about how true it is to the various Asian cuisines it encompasses, and those who consider themselves self-appointed experts in Asian cuisine might turn their noses up at some of its recipes (the recipe for Potato, Broccoli, and Red Bell Pepper Stir-fry comes to mind), but for those who are new to this realm of cooking it might be a good book to start with.  Many recipes seem to have been developed for those who have little access to a decent Asian market, and that is certainly helpful to the beginner.  Only a few recipes call for ingredients that may be harder to find at a standard non-Asian market, but Ms. Wu offers substitutes.  A bonus is that the book is filled with color photos:  there are big photos of every recipe, helpful (though a bit small) photos of the ingredients, and step-by-step photos of the techniques used for each recipe.  My only disappointment is that Ms. Wu did not indicate the country of origin for most of the recipes, nor the correct name associated with them.  For instance, in looking for a recipe for a basic Vietnamese pho soup, I had to search the soup section page-by-page to find it under the name:  Hanoi Beef and Noodle Soup.  However, once I found the recipe and tried it, I was not disappointed; it was delicious.
4346297
If you cook a lot of fish, you really need this book.  It has fantastic, Asian-themed recipes you won't see elsewhere.  Each one is terrific -- and generally pretty easy for the typical home cook.
4941591
My recent foray into the spicy world of Asian cooking is what immediately attracted me to this book. Korean gastronomy has essentially remained a cipher to me; even as I immersed myself in the splendid traditions of Thai cooking, the spicier foods from China's Sichuan Province, and food from the broad region of South-east Asia that contains India, Pakistan, Sri Lanka, Bangladesh and Tibet. Korean food is distinctive in its use of chile pepper paste as an ubiquitous spice, in its creative use of noodles and barbeque flavors, and in the extensive use of garlic as a flavoring. Also distinctive is the spicy Korean pickle known as Kimchi which can utilize almost any ingredient you fancy. This superb book provides no less than six different Kimchi recipes ranging from Kimchi Pancakes to Cucumber Kimchi. There are many other pickled dishes including the proverbial Pickled Peppers. Meats are spiced, soups are spiced, shellfish, noodles and dessert drinks are spiced as well.

The noodle dishes are diverse and tasty as are the rice dishes. There is a recipe for Spicy Sashimi Rice that is particularly appetizing. Amongst desserts there are Poached Asian Pear, Chilled Cinnamin-Ginger Tea, an absolutely beautiful Watermelon Punch and a Lemon-Ginger Martini known as a soju cocktail, which is made from a distilled liquor made from potatos or yams. The combinations of flavors amongst the 70 recipes in this book is amazingly eclectic. Each recipe averages between 8 and 10 ingredients so they truly are light recipes. Something else that is attractive to a busy cook is that they are very easy to prepare and do not take long, most of them taking about 10-20 minutes of preparation.

I cannot imagine an easier introduction to this fascinating cuisine. The array of flavors and textures contained in this relatively slim cookbook is broad enough to forestall culinary boredom, even with frequent use. The book also contains some beautiful photos of food and Korean cultural sites, providing sufficient atmosphere necessary to act as an enticement to the prospective Korean cook. This is a splendid cookbook that will not gather dust on you book shelf.
1693836
I got this cookbook many years ago, and it's fabulous. I'm a competent home cook, but had never made dim sum before. I hosted a "Dim Sum Party", where my guests (all less-experience than I) and I made the cha siu bao (bbq pork rolls) from the cookbook, along with a variety of little things that had to be carefully folded. It was great! The recipes were straightforward to follow, and the results tasted as though they'd come from a great Chinese restaurant. I highly recommend this book, and wish it were still in print so I could give away cleaner copies than the ones I can typically find.
2217051
I purchased this book over a year ago and it is still the most used cookbook in my kitchen. What Ric and Trudy have created here is a collection of delicious recipes that are easy to make and most of the ingredients are probably in your pantry already. The book also features an extensive introduction with nutritional information that explains the health benefits of this way of eating(all backed up with references).
 I rave about this book and have recommended it to pretty much everyone I know, I am yet to make a single recipe from either this book or their website that has not been absolutely delicious. If you love Mediterranean or Asian food you will LOVE this book. My partner is an extremely fussy eater and he loves the food from this. Well worth purchasing!
2433481
wonderful, outstanding cookbook. i've used it for several years and generally for the iranian recipes and when i got the 'what to do with dried lima beans in the pantry' why.. just use them like fava beans. delicious recipes in here. worth every penny. after learning to cook desi myself i no longer feel i need this book, but glancing thru the other day i noticed one of the greatest aspects of this book is that it is pertinent to all asian recipes/foods and not just one. i am considering to buy her larger vegetarian book.
4715177
Very fun and easy to read recipe book. Love the Asian dishes and the sauces! This is a cook book with lots of different flavors and style of cuisines.
877645
I basically got this and a few other Chinese cookbooks from my parents when I moved out. I am half Taiwanese and love Chinese food, especially snacks and street food. Where I live now, I can get Cantonese dim sum, but not any other kinds of snacks and so once in a while, when I've got a full day, I will go through this book and make one of the recipes that I miss most. I am not exagerating when I say that it usually takes a full half day or day to make some of these. It's especially tough when I make some dessert and then realize at the end of the day that despite a full day in the kitchen, I still need to cook dinner. Don't bother buying this book if you never spend more than half an hour in the kitchen at a time.

I do really love the recipes. There are shortcuts if you can buy pre-made wrappers (ex: wonton). And many of the snack are freezable so you can make a whole bunch for future eating pleasure! ex: shu-mai, leek turnovers, dumplings... Note some are not as freezable, ex:  yeast dough used for pork buns and red-bean paste buns.

I am not completely unfamiliar with Chinese cooking techniques so the recipes are easy for me to follow - the diagrams and simple pictures are sufficient for me. I do understand that it could be challenging if someone has no idea how what they're making is supposed to look like. Also, it does use ingredients, such as lard, that are not always found in US supermarkets.
I recommend this book for the home cook who either cannot get great Chinese snacks at the store or loves to cook and who once in a while has a day to devote to cooking.

My last point is about the Wei Chuan collection. I have this one and 2 on rice dishes. I like the way these books are organized and am thinking about buying one of the more general books, such as the one one Chinese Cuisine or Chinese Cooking for Beginners. Much of Chinese cooking (from observing my mother, grandmother and aunt) seems to be about tasting the food as you cook and eyeballing the amounts to put into the dishes. While the snack dishes require strict recipes, the other books were good for me to get an idea of the right ingredients to incorporate and approximate proportions. I'd love to know more about how others use the books, and which ones they like most.
2717823
This cookbook is a wonderful revelation. It has so many delicious Cambodian dishes that use fresh ingredients, and the recipes are easy to understand and prepare. The vegetables turn out crunchy and colorful, the sauces are light, and the taste of the fish or meat are brought out and balanced well. This is a wonderful departure from the dark, gooey or cloyingly sweet sauces of Chinese or Thai dishes (the nearest culinary relative). The ingredients can be easily found in Asian grocery stores. My favorites are Chhuu Chhi (a fish curry dish)and Salmon Amok, which can be readily prepared even by novice cooks. They have now become old-time favorites -- and stand-outs that elicit requests for a repeat performance -- when I have dinner guests. A light and quickly prepared meal is Noodles Siemreap, for which any leftovers can be a delicious lunch the next day. In fact I found the cookbook's noodle and rice dishes so delightful. It's hard to go wrong on the recipes in this cookbook. The dishes are tasty and healthy yet new and unique compared to those commonly found in commercial Asian restaurants. I've had so many enjoyable meals with friends and family from these Cambodian recipes and highly recommend this cookbook!
4640574
All the basics in one place. Extensive detail, great recipes from a master of asian cooking. Its the bible of asian food.
2769266
I've been a fan of Japanese food, especially sashimi and tsukemono, since the 70's and was delighted to find this book.  It is well writted and provides historical, nutritional and equipment information,  as well as  pictures and recipes.  Recipes include complex processes for making  Umeboshi (pickled plums)and Takuan-zuke (rice bran pickled daikon) as well  as quick and easy cucumber, radish, turnip and cabbage pickles.  It also  has a section on Pacific Rim pickles such as Vietnamese pickled bean  sprouts and Korean Kim Chee.  All in all a very well written and  informative book about Asian pickles and the art of making them.  A must  for Asian food lovers and your cook book library.  Thank you Kay Shimizu  and might we expect another book from you soon?  Now for that bowl of hot  rice and some Hakusai-zuke .............
2793759
What I love most about this book is that is has boiled, fried, dropped, baked and steamed dumplings from Sweden, China, Korea, you name it.  This is by far my favorite cookbook in my arsenal.  Every year since I've gotten this book, I've done a dumpling feast for Valentine's day with about 400 individual dumplings in about 8 kinds or so.  My family loves it, and everyone one of the dumplings come from this book.  I try new ones every year.  I just found out the author wrote two other cookbooks.  Now I want those as well.
  My sister-in-law's favorite kind of Vareniki, which is a Korean dumpling made with sauerkraut, and she asks for it ever year. I  really love the Kroppkakor, a  Swedish dumpling that mixed cloves and sausage- it's a very interesting.  My kids love them all :) Have fun making them all.
2789046
I'm a big time asian food lover and this book is perfect. I like how the author share some shopping tips for buying at "asian supermarkets", which can be pretty confusing for a newbie. She also includes a wide variety of dishes ranging from: Chinese, Japanese, Thai, Viet, and more.. Yum lots of different cuisines to try!