Everyday Asian Asian Flavors + Simple Techniques = 120 Mouthwatering Recipes edition by Patricia Yeo Tom Steele Cookbooks Food Wine eBooks
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Patricia Yeo is one of the most acclaimed of the new crop of bright young chefs in America--she specializes in world food, introducing Asian flavors, California freshness and French technique to her restaurant menus, including the offerings at the three-star A/Z in Manhattan. With Everyday Asian, Yeo leaves restaurant technique behind and focuses on packing flavor into dishes for weekday meals and simple home entertaining. The taste of the Pacific Rim is still the biggest trend in food today, and Yeo is the ideal expert to translate it for home cooks. Everyday Asian includes over one hundred recipes with far eastern, Indian and southeast Asian accents, including
--Chinese chicken salad with pickled vegetables
--Seared tuna and three-bean salad
--Toasted Walnut, Cheese and Chili Shortbread
--Smoky eggplant and yogurt puree
--Gingered Pineapple Glaze for Buffalo wings
--Roasted five-spice chicken
--Thai pork curry
--Stir-fried beef with black beans
--Baked coconut rice pudding
Everyday Asian Asian Flavors + Simple Techniques = 120 Mouthwatering Recipes edition by Patricia Yeo Tom Steele Cookbooks Food Wine eBooks
`Everyday Asian' is the second book for chef Patricia Yeo and first in collaboration with culinary writer, Tom Steele. Ms. Yeo's first book, `Cooking from A to Z' got five stars from me, but this effort did not impress me as much. The book violates my principle rule that it should deliver on what it promises in its title, subtitle, and introduction. In this case, neither the title nor the motto at the top of the cover, `Asian Flavors + Simple Techniques = 120 Mouthwatering Recipes' is entirely accurate, since a very large number of the recipes in this book have little or no real Asian influence.One of the most impressive things about the book is the introduction, where Ms. Yeo signs on to what I believe is the latest trend in cookbook doctrine. That is, the notion that one should aim for being able to cook without a cookbook by developing `your own personal sense of flavors and textures'. This doctrine is enhanced by pointing out the similarities between basic ingredients from widely different parts of the world, such as Mediterranean anchovies and Southeast Asian fish sauce. The recipes are written to support this doctrine by offering several different options to adapt the recipes to various tastes and ingredient availability. This is certainly not a new cookbook technique, as it has been done by Mark Bittman (`The Minimalist Cooks at Home') and Michael Lomonaco (`Nightly Specials') among many others. And, other writers, especially the Brits such as Nigel Slater (`Appetite') and Tamasin Day-Lewis (`Tamasin's Kitchen Bible') tackle this objective in a much more thoroughgoing manner.
The Table of Contents of this book give the impression that it is a nice manual of Asian cooking, with sections on `A Glossary of Asian Ingredients', `A Spice Glossary', `Fish Facts', and `Japanese Cooking Terms'. I am often skeptical of these chapters, as they are always shorter than similar material in books specializing in such matters such as `Bruce Cost's Asian Ingredients' and Alan Davidson's `Seafood of Southeast Asia'. And, I am even less impressed than usual with these sections, as the first three are not only incomplete, they broadly color outside the lines by offering Italian terms in the Asian Glossary and herbs in the `spice' glossary. So, I would certainly NOT buy this book for these supplemental chapters.
The recipes in the eight chapters on:
Salads
Other Appetizers
Marinades, Rubs, and Condiments
Chicken and Poultry
Meat
Fish and Shellfish
Vegetables and Side Dishes
Desserts
Generally seem to be of high quality and relatively easy, with the bonus of options, but there seems to me to be far to many familiar recipes in the 120 advertised dishes. Out of the twelve (12) vegetable dishes for example, there is:
Mashed potatoes
Roasted potatoes
Rice Pilaf
Polenta
Linguini
Risotto
Fried Onion Rings
So, 7 / 12 of the vegetable recipes are very traditional Occidental dishes. While the proportion may be different in other chapters and some Western dishes may contain an Asian ingredient or two, there simply does not seem to be a lot for the person who may already own several Italian and one or two Asian cookbooks. And, if it's `cooking without recipes you want, I strongly suggest you check out Mr. Slater. If you want easy recipes with bit tastes, I suggest you try Jamie Oliver.
A modest effort at best.
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Everyday Asian Asian Flavors + Simple Techniques = 120 Mouthwatering Recipes edition by Patricia Yeo Tom Steele Cookbooks Food Wine eBooks Reviews
Great book and I must admit that I have been to Patricia's restaurants in New York when she was at AZ and it was fantastic. Looking forward to her new restaurant and return to the city.
`Everyday Asian' is the second book for chef Patricia Yeo and first in collaboration with culinary writer, Tom Steele. Ms. Yeo's first book, `Cooking from A to Z' got five stars from me, but this effort did not impress me as much. The book violates my principle rule that it should deliver on what it promises in its title, subtitle, and introduction. In this case, neither the title nor the motto at the top of the cover, `Asian Flavors + Simple Techniques = 120 Mouthwatering Recipes' is entirely accurate, since a very large number of the recipes in this book have little or no real Asian influence.
One of the most impressive things about the book is the introduction, where Ms. Yeo signs on to what I believe is the latest trend in cookbook doctrine. That is, the notion that one should aim for being able to cook without a cookbook by developing `your own personal sense of flavors and textures'. This doctrine is enhanced by pointing out the similarities between basic ingredients from widely different parts of the world, such as Mediterranean anchovies and Southeast Asian fish sauce. The recipes are written to support this doctrine by offering several different options to adapt the recipes to various tastes and ingredient availability. This is certainly not a new cookbook technique, as it has been done by Mark Bittman (`The Minimalist Cooks at Home') and Michael Lomonaco (`Nightly Specials') among many others. And, other writers, especially the Brits such as Nigel Slater (`Appetite') and Tamasin Day-Lewis (`Tamasin's Kitchen Bible') tackle this objective in a much more thoroughgoing manner.
The Table of Contents of this book give the impression that it is a nice manual of Asian cooking, with sections on `A Glossary of Asian Ingredients', `A Spice Glossary', `Fish Facts', and `Japanese Cooking Terms'. I am often skeptical of these chapters, as they are always shorter than similar material in books specializing in such matters such as `Bruce Cost's Asian Ingredients' and Alan Davidson's `Seafood of Southeast Asia'. And, I am even less impressed than usual with these sections, as the first three are not only incomplete, they broadly color outside the lines by offering Italian terms in the Asian Glossary and herbs in the `spice' glossary. So, I would certainly NOT buy this book for these supplemental chapters.
The recipes in the eight chapters on
Salads
Other Appetizers
Marinades, Rubs, and Condiments
Chicken and Poultry
Meat
Fish and Shellfish
Vegetables and Side Dishes
Desserts
Generally seem to be of high quality and relatively easy, with the bonus of options, but there seems to me to be far to many familiar recipes in the 120 advertised dishes. Out of the twelve (12) vegetable dishes for example, there is
Mashed potatoes
Roasted potatoes
Rice Pilaf
Polenta
Linguini
Risotto
Fried Onion Rings
So, 7 / 12 of the vegetable recipes are very traditional Occidental dishes. While the proportion may be different in other chapters and some Western dishes may contain an Asian ingredient or two, there simply does not seem to be a lot for the person who may already own several Italian and one or two Asian cookbooks. And, if it's `cooking without recipes you want, I strongly suggest you check out Mr. Slater. If you want easy recipes with bit tastes, I suggest you try Jamie Oliver.
A modest effort at best.
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