Williams-Sonoma Essentials of Asian Cooking: Recipes from China, Japan, India, Thailand, Vietnam, Singapore, a nd More Review

Williams-Sonoma Essentials of Asian Cooking: Recipes from China, Japan, India, Thailand, Vietnam, Singapore, a nd More
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Williams-Sonoma Essentials of Asian Cooking: Recipes from China, Japan, India, Thailand, Vietnam, Singapore, a nd More ReviewI own the Latin cookbook in the same Williams-Sonoma Essentials line and I enjoy this series due to its ability to capture the overarching themes of the regions' cuisines while explaining the basic techniques, tools, and flavors at a level that intermediate cooks new to the region will understand. There is a good mix of Chinese, Japanese, Korean, Thai, and Indian dishes (4-5 on average), with a few Malaysian, Sri Lankan, and Singapore-ean recipes (2-3 on average) thrown in as well.
This collection is seafood heavy in my opinion (probably 40% of the collection) which is problematic when half of my family does not like seafood, but most of the ingredients can be found in the Asian food aisle of supermarkets in large American cities, thus preventing a trip to the Asian specialty market. These are wonderful recipes--I've tried the Coconut Curry Soup with Noodles and Seafood, the Grilled Beef Salad with Lime Dressing, and the Shrimp and Vegetable Tempura--with color photos for each recipe and simple to follow directions. They are more labor intensive than I would rely on for weekday dinners, however, but am glad to have these rich, flavorful dishes in my collection.
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