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Williams-Sonoma Essentials of Asian Cooking: Authentic Recipes from China, Japan, India, Southeast Asia, and Sri Lanka by Williams-Sonoma

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Notes about this book

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Notes about Recipes in this book

  • Spicy minced chicken salad (Larb gai)

    • Aggie92 on September 05, 2013

      So good! I used chicken breasts and minced them in a food processor, but I don't see why you couldn't use store-bought ground chicken or ground turkey for convenience. I did not use the serrano chiles because none were on hand and my garden jalapeños are just as spicy. We are still talking about how good this tasted and how soon I can make it again.

  • Stir-fried zucchini and shiitake mushrooms

    • Aggie92 on May 27, 2014

      Very good veggie stir-fry. I will definitely make this again. Prep time took longer than the cook time. Although, I did cook the zucchini a few minutes longer than the just tender stage called for in the recipe. I like my squash tender, not a little crunchy. Would also be good with broccoli or asparagus instead of the zucchini.

  • Nuoc cham dipping sauce

    • Aggie92 on April 21, 2016

      I liked this, but it is very strongly flavored and a little goes a long way. Used red Fresno chiles since I've never seen Thai chiles for sale in my local grocery stores. Served with fresh spring rolls from "The Best International Recipe" by the Cook's Illustrated folks.

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  • ISBN 10 0848732685
  • ISBN 13 9780848732684
  • Published Mar 01 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

Explore Asia through its vibrant flavors-lime and lemongrass, cumin and coriander, sesame seeds and sansho pepper. Williams-Sonoma's Essentials of Asian Cooking encompasses the culinary traditions of fifteen different countries, revealing time-honored techniques and the delicious melding of cuisines where cultures and influences have intersected. Guided by this comprehensive book, you will enjoy expanding your repertoire with complex curries and homemade breads from the subcontinent, noodles and stir-fries from China, and fresh salads and spicy sambals from Southeast Asia. Entering the world of Asian food, you will learn how history and religion, along with varied geography and climate, have shaped the unique cuisines of this vast continent. Essentials of Asian Cooking highlights the traditions and specialties of each country, from the comforting miso soup of Japan to the aromatic beef and rice noodle soup of Vietnam, from the intricately composed tea leaf salad of Burma to the refreshing pomelo salad of Cambodia, from the grilled tandoori fish of India to the tender, slow-cooked beef rendang and nasi goreng of Indonesia.

This collection of more than 130 carefully selected recipes covers a full range of techniques and occasions, whether you need simple instructions for home-style fried rice for a quick weekday meal or detailed steps for a festive five-spice roasted duck. Special sections provide valuable tips on stocking your pantry, planning menus, and serving teas. Instructive photographs guide you step by step through basic techniques such as assembling dumplings, making flatbread, and cooking tempura. A detailed glossary explains Asian seasonings and other ingredients, and a special section features versatile recipes for chutneys, sauces, and other condiments, giving you all the information and inspiration you need to prepare the essentials of the Asian table.

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