Les recettes viennent de tous les pays - Indonésie, Thaïlande, Birmanie, Inde, Pakistan, Chine, Philippines, Indochine/Vietnam, Corée, Malaisie et Japon. Ces recettes ont été essayées et elles sont toutes correctes dans leur ingrédients. Ayant été aussi à l'étranger, j'ai retrouvé les même recettes dans les restaurants asiatiques. Faciles à réaliser, elles permettent des fois de finir ce qu'il y a dans les placards ou bien dans les frigos. Mes recettes favorites sont les Nasi Goreng (riz au crevettes), yakitoris, curry Thaï ou bien Hindou, les recettes de riz (la recette Biryani est sympa!)... Bref, je me demande pourquoi je devrai avoir tant de livres sur les recettes asiatiques quand on peut tout avoir dans celui-ci! ( )

1st ed, 1st ptg.

Price clipped.

I have had a pb copy of this for a long time. I thought I started cooking from it when I was in my teens, but obviously I was wrong, since I was 22 when this was published.
Looking through this book for the first time in decades, the recipes at time strike me as before their time (as far as US cookery is concerned) and archaic. For example, there is NO shrimp paste (or any other esoteric seasoning like lemongrass or laos) in the Indonesian recipes except for a few stand-alone sauces. The heat is provided by crushed or ground red pepper—which to me is a sure sign of an old Asian cookbook.
I am happy to see discussion of fish sauce in the introduction to the Thai section, but again there is no mention of shrimp paste. Some of the recipes do contain shrimp or anchovy paste, but there is virtually no lemongrass (1 mention), laos, kaffir lime leaf or zest (1 mention), etc. Also, at least one recipe specifies coriander root or seeds. This is downright scary, since the taste is not the least bit similar.
The Indian section looks interesting but not particularly esoteric. I did not examine the recipes too closely The tandoori chicken recipe includes a bit of papaya, which I have never seen. The carrot kheer reminds me that I want to try a cross between my mother’s carrot dish and this dish.

1st ed dw. ( )