Easy Asian Cookbook: 100+ Takeout Favorites Made Simple

Easy Asian Cookbook: 100+ Takeout Favorites Made Simple

by Kathy Fang

Paperback

$17.99
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Overview

100+ Asian dishes so tasty and easy, you’ll never need takeout again

Your favorite Asian-American restaurants combine traditional cooking styles with everyday supermarket ingredients. Now you can recreate their popular signature dishes at home with the Easy Asian Cookbook. It’s packed with more than 100 simple, flavorful recipes for stir-fries, curries, noodles, bowls, and more. Many take just a few steps—and can be on the table in 30 minutes or less.

Let the Easy Asian Cookbook be your guide as you explore the Asian roots and American innovations behind your favorite dishes and learn their essential cooking techniques. Dig into recipes from Chinese, Filipino, Vietnamese, Korean, Japanese, Thai, and other wildly flavorful cuisines. With so much variety to choose from in this inclusive Asian cookbook, you can skip the takeout tonight!

The Easy Asian Cookbook includes:

  • 100+ authentic classics—Cook up restaurant staples like Pad Thai with Tofu, Honey Walnut Shrimp, Teriyaki Chicken, Sweet and Spicy Korean Short Ribs, Chicken Adobo, Garlic Bok Choy, Tuna Poke Bowls, and many more.
  • Perfect choices—Recipes in this Asian cookbook are indexed by country of origin, and handy labels help you find the dietary preferences you need—along with features like “one pot” or “faster than delivery.”
  • Menus to share—Dig into themed menus—or create your own with a variety of vegetable, meat, seafood, breakfast, and even dessert dishes for any occasion.

Savor a delicious Asian meal made in your own kitchen with the Easy Asian Cookbook!



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Product Details

ISBN-13: 9781646116706
Publisher: Callisto Media
Publication date: 06/30/2020
Pages: 186
Sales rank: 172,541
Product dimensions: 7.50(w) x 9.25(h) x (d)

About the Author

Kathy Fang is a San Francisco native who grew up in the kitchen of her family’s restaurant, House of Nanking, and later became co-owner and chef of the Fang Restaurant with her father. She blends her family’s Cantonese and Shanghainese heritage to create sophisticated and multicultural cuisine. Kathy teaches students to cook and has competed on Food Network shows like Chopped, where she is a two-time champion.

Table of Contents

Introduction ix

1 America Is a Crossroads for All Asian Foods 1

2 Appetizers 23

3 Rice and Nodules 37

4 Soups, Stews, and Curries 57

5 Vegetables and Tofu 77

6 Poultry 99

7 Beef, Pork, and Lamb 113

8 Seafood 127

9 Dessert 141

Menus 155

Measurement Conversions 158

Resources 159

Index 162

Country of Origin Index 170

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