Download , by Diana Kuan
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, by Diana Kuan
Download , by Diana Kuan
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Product details
File Size: 96221 KB
Print Length: 251 pages
Page Numbers Source ISBN: 0525533524
Publisher: Avery (February 5, 2019)
Publication Date: February 5, 2019
Sold by: Penguin Group (USA) LLC
Language: English
ASIN: B07D6BTQWK
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Amazon Best Sellers Rank:
#504,441 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I found this book to be a great how-to guide for making the various chili sauces and dishes in different asian cuisines. I particularly loved the XO sauce section as it helped me to recreate the flavor of a particular green bean dish that I've loved for years, but I added my own unique twist (I love Sichuan peppercorns). This is something the book has done quite well vs a standard recipe book. Peppered (ha!) throughout the book are useful tips such as ingredient substitutions or alternatives - these have been helpful not just if I can't find the specific items called for in the recipe, but also to aid my understanding how to either increase or decrease the spiciness or modify the flavor of a sauce or dish.I found that the book put emphasis on helping the reader understand where the flavors come from and did not simply present a recipe. We can all google recipes - this book helped me to understand how to cook better and gave me ideas on how to create my own personal dishes or twists on the dishes that I've been making for years.The Recipes were easy to follow, had great background information, and the photography was excellent.Highly recommended book for those new to or experienced in asian cooking (I've been attempting to recreate the green bean dish for years - now I've upped my game)
If you are new to Asian chili sauces, you might very well rate this book five stars: It does put all the basics together in one place. But if you can find all the basic chili sauce recipes online, (and these you can!), why would any author be satisfied just covering those? When Asian chili sauces is the focus of this book? Because that is what this author has done--just the basics. To the point where the included information at the beginning of the book is for beginners only. Most chili sauce enthusiasts will find a quarter to a third of this book "wasted space". f you have experience with--know something, anything, about--hot peppers and Asian chili sauces, and you are considering this book to get some riffs on the basics, you will be severely disappointed. The book is filled out with some decent, (but not outstanding) recipes using the basic sauces.The author does mention there are "thousands of varieties" from region to region, but it's obvious they were beyond her scope. Writing a cook book these days? Including variations is more the norm, not the exception. I expected some variations, there are none. I came looking for regional variations on the basics, something different from what I already knew, and was surprised that I did not find unusual or unique ideas.My dilemma in making my own fresh chili sauces has been that I very seldom find ripe, red chili peppers in any of the large grocery stores that I patronize--not even the specialty markets. Of course, I do find a few red or turning-red peppers in a bin of green, and I do scarf them up immediately. But never enough to make up a pound or so necessary to warrant making a sauce. I also grow my own peppers that come ripe at the end of summer, and even then, I don't get many ripening to red at the same time. The only green sauce in this book is the Japanese Yuzu Kosho, that only calls for 2 green jalapeno peppers.How basic is this book? You will start out reading--or leafing through--the first 40 pages, while the author provides basic information on chili peppers, (including a Scoville chart, (did we really need another one of those?)), and a list of basic ingredients and equipment. If you don't know baby bok choy, ginger, scallion, limes, cilantro, daikon and galangal, you will after the first chapter of this book. You will also see the author's favorite pantry items. You will get acquainted with a food processor, mortar and pestle, and a microplane. Oh, and tongs!Can you use the internet to find recipes? If so, then you don't need the basic sauce recipes in this book. You may want to buy this book if you find it handy to have all your basic Asian Chili Sauces together in one place, with fairly easy recipes to go with them.
Just received this cookbook in the mail today, and I can't put it down! Diana Kuan has put together an amazing compilation of sauces and flavors in her cookbook She starts by teaching you how to make 9 of her favorite classic Asian Chili sauces, and then there is a collection of recipes to use with them. She takes you step by step through the process with beautiful pictures and an in depth glossary of ingredients. With recipes like enoki mushrooms with xo garlic sauce, Sichuan wontons, spicy lemongrass fried rice, spicy miso ramen, vegetarian bibimbap with brown rice, and even Siracha sea salt brownies, just to name a few, this book will be one I turn to again and again!
This book is a beautiful treat with concise, simple and easy-to-follow recipes for some really crowd-pleasing sauces and many dishes in which to use them. As someone else mentioned, this is not a really in-depth book with a ton of new ideas, but is absolutely perfect for the beginner pan-Asian home cook or someone who simply wants a pretty comprehensive singular collection of base recipes for the most crucial Asian hot sauces. Good stuff!
As a Hong Kong Chinese-born homecook who grew up eating and learning to cook simple non-spicy Cantonese style dishes, this book has been a revelation. Kuan’s recipes are easy to follow and each is introduced with a few interesting and informative thoughts and/or historical references. The Traditional XO sauce recipe is a particular gem!
I loved learning so much about Asian Sauces. It was a subject I was very unfamiliar with and had always just bought jarred versions. This book gave me the knowledge and tools to make my own and they were delicious! I liked the layout of the book. There are eleven chapters broken down by a different sauce. Then several recipes follow using that sauce. I chose to make my own Yuzu Kosho since Meyer lemons were in season. It was really easy and had so much flavor. I used it in the Mushroom and Tofu Udon (pictured). It was great that I could flip through the chapter to see what else I could use with the leftover Yuzu. I chose to make her fish tacos which were just as delicious. Last weekend I made the sriracha hummus and this weekend I plan to make her cauliflower steaks with red curry paste. This book allowed me to step out of my comfort zone in the kitchen and learn about new flavors. I have marked numerous recipes and can't wait to make more.
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