Average Reviews:
(More customer reviews)I've been through a lot of Asian Cookbooks but this is one that I keep comming back to for new and orginal reciepes.
Asian Fusion is the Theme, particularly Southest Asia. Thai, Indonesia, Phillipines, Vietnam, Malaysia, Singapore and Fusion Recepies from Australia and New Zenland dot the pages as well as receipies that are had to classify other than really good. They blend ingredients and techniques for some awesome dishes.
The book is more or less organized by theme and ingredient, finger foods, poultry, deserts, salads, soups etc.
In addition to the organization of the book the receipies are organized in a reasonable fashion as well. To many cook books haphazardly organize the steps and ingredients so that you miss something or do it out of sequence (oh, I was supposed to boil this first).
This is not a book for beginners though. The reciepies here are generally moderate to very complex and are generally not the sort of thing you throw together at the last minute. Not to say they don't have some quick and easy ones but the theme is more towards those with gormet inclinations and farmiliarity with Asian cooking already.
One downside to the book is they assume you have access to an incredible variety of ethnic ingredients. In Austin we have Asian Markets and Central Market (an awesome store that specializes in gormet ingredients) but from time to time I find myself unable to locate something needed for some dishes. I've learned some substitutions. Also some of the reciepies can run up your food bill a bit. They are best left for those yearly special occasions.
Still its an EXCELLENT cookbook. Every time I get bored I go back to it and find something new and interesting. Its just loaded with great stuff. Buy it, you won't regret.
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