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Best Asian cookbook?

tochipotle Nov 20, 2008 09:35 AM

My SO is getting a nice wok for Christmas. Can anybody please recommend a great Asian cookbook to go along with the wok?

  1. MMRuth Nov 20, 2008 09:42 AM

    I'm a big fan of:

    Jeffrey Alford & Naomi Duguid, Hot Sour Salty Sweet

    It has the added benefit of having dishes from a number of countries, so that you're not limited to Chinese or Vietnamese, for example.

    2 Replies
    1. re: MMRuth
      tochipotle Nov 20, 2008 09:55 AM

      Looks absolutely perfect - thank you so much.

      1. re: MMRuth
        jen kalb Nov 20, 2008 10:39 AM

        ditto - recipes are relatively unintimidating as well as good.

      2. alkapal Nov 20, 2008 07:53 PM

        i'd highly recommend charmaine solomon's "the complete asian cookbook." http://www99.epinions.com/review/The_...

        2 Replies
        1. re: alkapal
          janniecooks Nov 21, 2008 04:44 AM

          I second the recommendation for Solomon's book. This is a monster of a book, spanning most all the asian cuisines. It's an excellent survey, with a good basic recipe selection for each cuisine as well as some more unusual recipes, all that I've tried I've had good results with. For example, we fell in love with murtaba at the night markets in Malaysia, and stumbled across a recipe for murtaba in Charmiane's book.

          1. re: janniecooks
            polecat2663 Nov 21, 2008 12:15 PM

            Another good one is "Essentials of Asian Cuisine" by Corinne Trang. It covers China, Japan, Korea and Southeast Asia.

        2. t
          tim from wpg Feb 22, 2013 12:42 PM

          anything by charmaine solomon. seriously, she is my go-to author for all types of asian foods. also, jeffrey alford & naomi duguid do really nice books - almost a little on the food porn side, but their recipes are legit. finally, for chinese, irene kuo's "key to chinese cooking" is considered required reading. happy wokking.

          1. w
            will47 Feb 22, 2013 01:04 PM

            "Asian" is a pretty broad area -- even most countries in that part of the world have multiple cuisines.

            Since you mention a wok (hope it's carbon steel or thin cast iron), I would recommend:

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