Essentials of Asian Cooking edited by Chuck Williams, recipes by Farina Wong KingsleyI'm not generally one who enjoys cooking from glossy cookbooks such as this title from Williams Sonoma but in this case I was pleasantly surprised by the depth and breadth of information and recipes. When I first picked up the book I thought the focus was Chinese cooking, but I quickly found that the cuisine of no less than fifteen countries was represented including India, Burma, Japan and Vietnam. Recipes for common meals such as noodles, breads and dumplings lead the home cook through simple everyday cooking up to more complicated dishes such as 5 Spice Duck. Also included are suggestions of items for the pantry, techniques and menus. I have made the Hot and Sour Soup two times now and just thinking of it now makes my mouth water! You could display this title as a glossy coffee table book but pick it up and take it into your kitchen; your family and friends will thank you for it (and ask for second helpings!)
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