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Bill's Everyday Asian Hardcover – Illustrated, 5 Sep 2011


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Product details

  • Hardcover: 256 pages
  • Publisher: Quadrille Publishing Ltd (5 Sept. 2011)
  • Language: English
  • ISBN-10: 1844009785
  • ISBN-13: 978-1844009787
  • Product Dimensions: 18.7 x 2.9 x 24.8 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (144 customer reviews)
  • Amazon Bestsellers Rank: 17,171 in Books (See Top 100 in Books)

More About the Author

BILL GRANGER is a self-taught cook who steadfastly believes that food should always be a joy, never a chore. His easy-going approach to cooking is an essential element in his enduring popularity. Bill opened his first restaurant, bills, in Sydney at the age of 22, and bills Surry Hills only three years later; a third Sydney restaurant was opened in July 2005. In March 2008 he opened his first restaurant in Tokyo and he is working on opening a restaurant in London.

Bill's previous books include bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday and Feed Me Now. In all, he has sold over 850,000 books and been translated into six languages. He also works with various gourmet magazines, including Waitrose Food Illustrated and Australia's and the Netherlands's delicious. magazines. His television series, bills food, launched in 2004 and has been broadcast worldwide in no less than 27 countries; in the UK alone over two million viewers watched it on BBC TV. His second tv series Bill's Holiday screened in the UK and Australia early in 2009.

Product Description

Review

...you can practically smell barbecue smoke wafting on the salt-tinged Sydney air. That and the scents of ginger, lemongrass and five-spice. --Delicious Magazine

Excels in the instant yet impressive recipes that make Asian cooking an irresistible match for our hectic Western lifestyles. --Elle Decoration Magazine

Just like the man himself, Granger's books are handsome affairs, but this one is the prettiest yet. --The Irish Times

The book is visually sumptuous. --The Telegraph

About the Author

Bill Granger is a self-taught cook whose easygoing and joyful approach to cooking is an essential element in his enduring popularity. He opened his first restaurant, bills, in Sydney at the age of 22 and now has three restaurants in Sydney and three in Japan. Bill's first London restaurant opens in 2011. His previous books bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday, Feed Me Now and Bill's Basics have been translated into six languages. Bill also works regularly with various gourmet magazines including Waitrose Kitchen, Australia's and the Netherland's delicious., and South Africa's Taste. His television series bills food, Bill's Holiday and, most recently, Bill's Tasty Weekends have been viewed in 30 countries worldwide.

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Most Helpful Customer Reviews

13 of 15 people found the following review helpful By Gabrielle O on 23 Feb. 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
It's so much more fun to write a review of something that you really, really love or really, really hate... well, which is it to be? Hm. Ok, I'll come out with it and say - I LOVE this book. I have never tried any of Bill Granger's other cook books, but I adore Asian food and liked the idea of a book that would make it simple and easy to cook. This really does fit the bill.

The absolutely beautiful photos are what make the book for me. I was so taken with them that I had to go and google the photographer's name and look at their other work. The images really are visually stunning and inspiring. It makes me want to cook the recipes and try to make them as beautifully presented. Some people might think there are too many photos in this book, I suppose. 'Some people' definitely isn't me, though - I love a well illustrated cookbook and find it adds to the experience of using it as it gives me something to aim for with my finished product.

Of course, I should really be talking about the star attraction here - the recipes. This really is a very comprehensive collection. There are the usual suspects (thai green curry, pad thai etc) but there are also many quirkier options such as meatballs with tamarind glaze. The recipes cover a range of different cuisines including Thai, Vietnamese, Japanese, Malaysian and more. Though probably not very authentic, these are adapted to use easy-to-find ingredients (for example lime and normal sugar rather than kaffir leaves and palm sugar). This makes the book much easier to cook with here in the UK. It also comes with suggested 'store cupboard ingredients' at the start of the book, including suggestions for types of oils. I found it easy to buy everything I wanted to.

I will come out and admit it: I am a vegetarian.
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17 of 20 people found the following review helpful By MisterHobgoblin TOP 500 REVIEWERVINE VOICE on 13 Nov. 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is my second Bill Granger cookbook, having previously tried recipes from Bill's Basics. That book had an undeniably Asian bias so it's no surprise that he has turned his hand to an exclusively Asian book.

Now Bill is Australian and it shows in his choice of ingredients. They are readily available in Coles supermarkets but may present more of a challenge to UK readers. Mirin, in particular, is simply not a flavour that you'll find in Europe, which is a pity because it adds a big and special sweetness (with a slightly vinegary edge) to a meal. And it seems to crop up in a surprising number of the recipes in the book.

At first, I thought the recipes weren't quite right. In particular, there was a reliance on green beans fried for a minute which left them crisper than I thought was tight. But after visiting South East Asia I can vouch that they are right. If you want the beans softer, just steam them for a bit. Many of the recipes seem to have a lot of things coming together in the last five minutes for which a clean kitchen and a cool head make a lot of difference. It's true that most recipes are one pot, but you need plenty of bowls and boards for the ingredients and if you are preparing more than one thing at once, there will be banging pots aplenty. But of all the cookbooks I have I seem to keep coming back to Bill's Everyday Asian. The recipes do require some cooking skills - especially judging when things are just right, but the flavours are awesome.

I have tried several recipes from the book:

Classic stir-fried chicken and basil: works OK, but is nicer with pork. The chicken mince tends to get a bit claggy and the beans should probably have been pre-cooked a little. One and a half minutes in a dryish pot of mince simply won't cook them.
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By SJSmith TOP 1000 REVIEWER on 18 Feb. 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
What a pretty cover for a recipe book, as vibrant as the food; just as pretty without the cover as well (lovely pink). As someone who has a ton of recipe books covering a range of nations I decided "why not" when this came up as a choice for me to review. Having previously reviewed Bill's Basics in 2010, I remembered how good his recipes were to follow. The idea of it being an everyday book means I can have a change from something that I want to cook in the slow cooker for my convenience on a working week to this book where a lot of the recipes can be completed in short times. Yep I know another chef has a range of books covering 30 minutes (and I have that one too) but some of these are even shorter - perfect for after my toddler has gone to bed.

His introduction isn't too much of a waffle and it is followed nicely by the chapter Bill call's his Asian pantry and lists a range of ingredients used in the recipes and explains what they are their flavourings - such as in the recipes themselves he uses light-flavoured oil and whilst I have a range of oils available it was nice to refer to this section of the book for a more detailed explanation of which oil and why. Before even getting to the recipes I've tried (six of them), the photographs needs a mention. The photography is excellent - including that of the places mentioned in the collection. Using the photographs with the recipes gave me an idea of serving; they are clear and such good quality.

Right, the recipes. As I said, I've tried six of them: red fish curry, turmeric fish, stir-fried Vietnamese lemon grass chicken, spa-style poached chicken with sesame bean salad, Japanese curry and black bean beef.
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