Encyclopedia of Asian Food by Charmaine Solomon

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Notes about Recipes in this book

  • Thai soup with banana flower

    • IsaSim on May 02, 2014

      Finally after all those years eyeing beautiful banana flowers in Asian stores, we tried it, and it was excellent in this soup, the taste being similar to artichoke. I watched a couple of videos on how to prepare the thing: here we only discard the tough outer layers of the flower before steaming or boiling it, and do not separate and shell each little male flower nesting between layers. This time, I boiled the flower for 15 minutes as indicated, it was excessive in my opinion. Next time will try steaming.

  • Braised cauliflower, Chinese style

    • JLDuck on November 04, 2019

      An interesting alternative for cauliflower. Could be served with any meal.

  • Thai pepper-coriander paste

    • JLDuck on January 23, 2020

      An excellent accompaniment to stir-fried Thai or similar cuisine.

  • Thai stir-fried eggplant

    • JLDuck on January 23, 2020

      A different and very tasty eggplant recipe. Complemented by the Thai pepper-coriander paste.

  • Green curry of fish with krachai

    • JLDuck on February 07, 2019

      Not having any krachai I used ginger. Worked well and made a delicious meal.

  • Spiced chick peas, Indian style

    • JLDuck on August 23, 2019

      Happened to have some canned chickpeas in freezer. Still worked. Very tasty.

  • Thai style asparagus

    • valbe on August 10, 2020

      A very tasty way to make asparagus to serve with Asian food. Similar to Chris Kimball Milk Street's sweet-and-spicy ginger green beans.

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  • ISBN 10 1742570097
  • ISBN 13 9781742570099
  • Published Jul 01 2010
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries Australia
  • Publisher New Holland Publishers
  • Imprint New Holland Publishers

Publishers Text

Asian markets remain the last mystery to the West - until now. Charmaine Solomon's Encyclopedia of Asian Food will lead you down the aisles of Asian cuisine, from Goa to Kyoto, from Myanmar to Manila, shedding light on the shapes, aromas, colours and flavours that festoon these far-flung exotic lands.

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