Essentials of Asian Cuisine: Fundamentals and Favorite Recipes by Corinne Trang

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    from Essentials of Asian Cuisine: Fundamentals and Favorite Recipes Essentials of Asian Cuisine by Corinne Trang

    • Categories: Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: fresh ginger
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Notes about Recipes in this book

  • Korean-style mesclun salad

    • stef_iuirt1 on May 15, 2026

      Yummy, but too spicy for hubby.

  • Colorful cucumber and shallot salad

    • lorloff on July 07, 2013

      Great salad. Crisp bright and spicy. I would reduce the salt by at least a third next time.

  • Filipino stuffed crab shells

    • amoule on April 01, 2015

      pg. 411: this variation is suggested in the footnote to another recipe, without specific quantities.

  • Spicy pork country ribs (Toeji kalbi kui)

    • RBJ on February 23, 2022

      this recipe does not appear in my copy of the cookbook. It is not listed in the index nor is it included within the section on meat and poultry.

    • Jardimc on September 05, 2022

      RBJ is partially correct: this recipe is not listed in the index but it is in the book. It is buried at the end of the recipe for Spicy Grilled Pork, Toeji Kogi Kui on p. 465, as a variation. It would have been helpful to users if the recipe had been included in the index.

  • Chicken adobo (Adobong na manok)

    • Emily Hope on March 25, 2013

      This was excellent--I made it in the pressure cooker and it turned out very well, though I might add a little more soy sauce next time around. I also added a small amount of sugar (maybe a half tablespoon or so?) to balance the vinegar a bit. Served with brown rice and steamed broccoli.

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  • ISBN 10 1439191085
  • ISBN 13 9781439191088
  • Published Jun 01 2010
  • Format Paperback
  • Page Count 608
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster

Publishers Text

Taking readers on a journey of culinary discovery, Corinne Trang explains how Chinese cuisine is the root of all Asian cooking. In Essentials of Asian Cuisine, she brings together more than 250 traditional and cutting-edge recipes for condiments, appetizers, main courses, drinks, and sweets from China, Korea, Japan, and Southeast Asia, ranging from Japanese Ponzu Sauce to Chinese Scallion Pancakes, Indonesian Spicy Crab Fried Rice, Thai Coffee, and Filipino Banana and Jackfruit Spring Rolls.

Trang illuminates the mysteries of Asian cooking with techniques that incorporate the five sense and the Chinese philosophy of balanced opposites (yin yang). Using Asian ingredients now commony found in supermarkets and through mail order, including fish sauce, lemon grass, and rice noodles, home cooks can easily prepare enticing, healthy, sensual meals using the aromatic herbs and spices that make Asian cuisine so vibrant and colorful.

A comprehensive glossary of Asian ingredients, suggestions for seasonal menus, resources for special ingredients and equipment, and a special section on feng shui and food for health, this unique cookbook will turn any meal into a palate-opening celebration of exotic culinary delights.

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