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Download Everyday Asian: Asian Flavors + Simple Techniques = 120 Mouthwatering Recipes fb2, epub

by Tom Steele,Patricia Yeo

Download Everyday Asian: Asian Flavors + Simple Techniques = 120 Mouthwatering Recipes fb2, epub

ISBN: 0312290284
Author: Tom Steele,Patricia Yeo
Language: English
Publisher: St. Martin's Press; 1st edition (October 1, 2005)
Pages: 224
Category: Regional & International
Subcategory: Food
Rating: 4.7
Votes: 555
Size Fb2: 1866 kb
Size ePub: 1271 kb
Size Djvu: 1856 kb
Other formats: mbr lrf mobi lrf


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.

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

With Everyday Asian, Yeo leaves restaurant technique behind and focuses on packing flavor into dish 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.

Everyday Asian: Asian Flavors + Simple Techniques 120 Mouthwatering Recipes. by Patricia Yeo and Tom Steele. 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.

Browse and save recipes from Everyday Asian: Asian Flavors + Simple .

Browse and save recipes from Everyday Asian: Asian Flavors + Simple Techniques 120 Mouth-Watering Recipes to your own online collection at EatYourBooks. Welcome to Eat Your Books! If you are new here, you may want to learn a little more about how this site works. Become a member and you can create your own personal ‘Bookshelf’. Browse all EYB Online Recipes.

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Everyday Asian combines them with seasonal . Everyday Asian defines "Asian" in the broader global sense and includes 120 recipes with Far Eastern, Indian, and Southeast Asian accents.

Everyday Asian combines them with seasonal market-basket ingredients and simple techniques to create utterly inventive and luscious dishes just right for weekday meals or simple home entertaining.

Read "Everyday Asian Asian Flavors + Simple Techniques 120 Mouthwatering Recipes" by Patricia .

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.

Patricia Yeo is one of the most acclaimed of the new crop of bright young chefs in America-she specializes in world food . Asian Flavors + Simple Techniques 120 Mouthwatering Recipes. Patricia Yeo and Tom Steele.

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, Califor.

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

Comments:

Gralsa
`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.
Gerceytone
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.

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