The Complete Asian Cookbook

Rating:
Summary: Very good, easy to use, great general Asian source.
Review: Charmaine Solomon is the best author of Asian cookbooks I've read and this is a great book - the Burmese and Malaysian recipes are great.In most sections I found the text informative and concise. However some of the instructions do assume some familiarity with wok/Asian cooking, just enough to make you think. That said, none of the recipies I've tried have fallen flat.For a great cookbook, have a look at her Thai only book - very clearly explained, great glossary, best Thai book out ther

Rating:
Summary: Essential - but you only need one copy
Review: I have owned and loved this cookbook for 20 years. It is a MUST for anyone who wishes to become conversant in Asian food. I have lived in Indonesia for 7 years and traveled extensively in the region, and find her recipes to always be authentic. My one complaint is that a few years ago the book was republished with "revised" in big letters on the front, and I bought a second copy thinking it would be updated inside. In fact, it is absolutely criminal that they refer to it as "revised." IF YOU OWN AN OLDER VERSION OF THIS BOOK DO NOT BUY A NEW ONE. Virtually the only noticeable difference is that the photos are smaller and the list of where to buy ingredients is replaced by a forward saying that ingredients are now more readily available and food processors are useful (duh). Although she mentions changes to one recipe, Singaporean laksa, I have not seen a single change to the rest of book - including corrections of the rare typo or mistake, or instructions for a food processor where it clearly would make sense. Solomon and the publisher should be ashamed that they called the new edition "revised" and thereby caused loyal fans like me to waste money on a new book.

Rating:
Summary: THE only Asian cookbook to own
Review: I have owned the original copy of this book since 1984. I also lived on the Pacific Rim for 12 years. This book is without a doubt the most authentic Asian cookbook I own, and I own several. I have found Ms. Solomon's directions always clear and informative. Yes, some ingredients may be a bit out of date and you can use shortcuts (i.e. canned Thai sauces), but I find I still go back to the original recipes for the best taste. I have never had a failure using this book. My Maylaysian/Indian friend uses the Malay and Indian recipes all the time (because they're so good), the Thai section is better than in the restaurants, I re-create Indonesian food that tastes the same as in Indonesia, and everyone asks me for my Chinese and Indian recipes. The Japanese food tastes just like in the Japanese restaurant in San Francisco where I ate If you really get into Asian cooking I also recommend Ms. Solomon's Encyclopedia of Asian food, and another book called simply "Southeast Asian Cooking," by a German publisher (no author listed).

Rating:
Summary: THE COMPLETE ASIAN COOKBOOK
Review: I purchased the original Complete Asian Cookbook in Singapore in 1979, while living in Djakarta! Indonesia. Since I have also lived for many years in Saudi Arabia, I use the cookbook for cooking Middle Eastern as well as Southeast Asian recipes, which our family is very fond of. My copy is ragged, spotted, almost coming apart, but it is my favorite recipe book and it is used weekly. Ms. Solomon has written a great guide and the recipes are simple and easy to use. She has made me an expert at cooking Asian foods.

I am buying copies of this book as gifts for our three sons, and also for a friend to whom I have given many Indonesian recipes. I had unsuccessfully tried to purchase it in the past, and I am delighted to find Amazon.com. Also, I am happy to have read from one of your reviewers that the revised editions are the same as my 1976 copy.

Daren Lamb, Fort Pierce, Florida. Author, Djakarta!, a fiction novel set in Jakarta, Indonesia, and Fool's Challenge, a suspense/intrigue novel about the Middle East. Both books are available through Amazon.com Used/New Books; Personally signed copies are also available.

Rating:
Summary: Definately A Good Cookbook for Anyone's Collection
Review: I received this cookbook over the holidays, after noticing it in a bookstore and making it expressly
clear I really wanted it. It's sheer size got my attention when sitting on the shelf, and simply looking at
the table of contents, and the huge list of types of cuisine covered in the book, made me realize this
was definitely something that I would love to have, as it would be a wonderful chance to try new
types of food, and expand my cooking horizons.

Each country is divided into a seperate section, with the exception of Indian and Pakistani cuisine
being grouped together, as she states they are too similar to really be able to seperate. The
beginning of each section takes a little time to describe the country, and to show the author's
connection to the cuisine from that area - she's spent time working with people from every area,
watching and talking to them, to learn their ingredients and cooking methods. And it shows, as after
the description, she gets into information on those methods of cooking, how the food is presented,
and how it is eaten. She'll also give a list of ingredients very common to the cuisines from that area,
things you'll want to keep on hand if you make that type of cuisine often.

Each recipe is presented in both it's native name (or English transliteration), along with the English
equivalent underneath. The instructions are also nice and clear, making it less likely that there will be
confusion during cooking.

As Ms Solomon lives in Australia, and the book originates there, there are a number of minor
differences in names of ingredients, utensils, and other items. There is a handly little chart in the back
of the book to give a "translation" between American and Australian names. Usually this can be
figured out quickly, as most of them are not that different.

She also states substitutions for certain ingredients. The book tries to balance out the ingredients
used in the dishes, sticking as much as possible to authentic ingredients, but listing others for some
hard to find items. Those are listed in the book, so if you are able to find them, you can use them
instead - and if you're in an area where some of the other ingredients are not available, you'll also
see other choices to approximate the flavor and texture of the missing ingredients.

Rating:
Summary: Still the best Asian cookbook
Review: In 1973 I acquired Charmaine Solomon's "South East Asian Cookbook", and I still have it, even if it is falling apart. At the time it was a revelation; although Chinese restaurants were everywhere and popular, few Australians had essayed cooking Asian dishes at home, and finding authentic ingredients could be a battle.

I remember as a know-nothing cook being inspired to use Charmaine's recipe for Beef Smoore, and not having Sri Lankan curry powder to hand or fully appreciating the difference, using the Indian variety instead. Some time later I made the real thing, but then decided that the first version (perversion?) tasted better, and that's how I cook it to this day. Worse, I used slices of chuck steak, rather than the big piece of topside stipulated (you get to use more ghee that way). I can only hope that Charmaine, Sri Lankan by birth, will forgive my sin.

This is by way of illustrating how long Charmaine Solomon has been introducing people like me to the richness and diversity of Asian cuisines, and for all I know her efforts have now touched millions of people, directly or indirectly. In my view she deserves a lifetime achievement award, and it's great to see her getting the international recognition she deserves. She really doesn't have any serious competitors. The content of her "South East Asian Cookbook" has been mostly absorbed into the encyclopaedic "Complete Asian Cookbook", which now stands as a culinary bible. As the man said, "No home should be without one!"

Rating:
Summary: Still the best Asian cookbook
Review: In 1973 I acquired Charmaine Solomon's "South East Asian Cookbook", and I still have it, even if it is falling apart. At the time it was a revelation; although Chinese restaurants were everywhere and popular, few Australians had essayed cooking Asian dishes at home, and finding authentic ingredients could be a battle.

I remember as a know-nothing cook being inspired to use Charmaine's recipe for Beef Smoore, and not having Sri Lankan curry powder to hand or fully appreciating the difference, using the Indian variety instead. Some time later I made the real thing, but then decided that the first version (perversion?) tasted better, and that's how I cook it to this day. Worse, I used slices of chuck steak, rather than the big piece of topside stipulated (you get to use more ghee that way). I can only hope that Charmaine, Sri Lankan by birth, will forgive my sin.

This is by way of illustrating how long Charmaine Solomon has been introducing people like me to the richness and diversity of Asian cuisines, and for all I know her efforts have now touched millions of people, directly or indirectly. In my view she deserves a lifetime achievement award, and it's great to see her getting the international recognition she deserves. She really doesn't have any serious competitors. The content of her "South East Asian Cookbook" has been mostly absorbed into the encyclopaedic "Complete Asian Cookbook", which now stands as a culinary bible. As the man said, "No home should be without one!"

Rating:
Summary: Ultimate cook book. Great book.
Review: It is hard to be more complementary than the previous reviewers. Before I bought this book I searched for the most comprehensive asian cook book. It was better than I expected. There are not only over 800 recipes, but there are an incredible amount of full color pictures that show many of the recipes... very helpful for the cook that likes experimenting with new and authentic foods! Also, the recipes are explicit and have ingredients that you can find in the local chinese grocer (or indian, etc.) Excellent explanations of cooking techniques and ingredients. If you could get just one book on asian cooking (which includes chinese, indian, sri lankan, vietnamese, etc.) this would be it!

I highly recommend this book.

Rating:
Summary: The Best Available
Review: It seems presumptuous to add more after reading the author's review of her book, but I must agree with Mrs. Solomon that this book is easily the most stained, dog-eared well-used (actually coming apart from the binding) book in my cookbook collection. Surely that must be the highest praise of a cookbook! I have been cooking from this book since 1984 when I was a new bride in Australia and knew next to nothing about Asian cooking. Using this book almost exclusively I have been able to 1. easily educate myself about Asian ingredients 2. go to Asian markets and purchase unfamiliar ingredients and 3. relatively easily duplicate meals of the sort I buy in Asian restaurants. Should I also mention that I regularly knock my friends' socks off with the dishes I've made from this book? Not only are the recipes universally delicious and authentic, but you'll get an education about various Asian countries' cuisines as well. This book is a must-buy for any world cook's collection.

Rating:
Summary: easy and delicious
Review: This book of Charmain Solomons is just wonderful, easy to read and understand. The reciepes are easy to make, the ingredients easy to find. A very popular dinner party book and just for a special family dinner. Lots of beautiful colour photos to drool over.The Indian section especially good, with alot of popular reciepes. She also leaves room in most of the reciepes for alteration or change of ingredients so you can add your own personal touch. An excellant book and well worth having in any cooks collection.