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The Complete Asian Cookbook Series Hardcover – 1 Feb 2014

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Product details

  • Hardcover: 152 pages
  • Publisher: Hardie Grant Books; New edition (1 Feb. 2014)
  • Language: English
  • ISBN-10: 1742706827
  • ISBN-13: 978-1742706825
  • Product Dimensions: 18.5 x 2.2 x 25.9 cm
  • Amazon Bestsellers Rank: 983,580 in Books (See Top 100 in Books)

Product Description

About the Author

Sydney-based Charmaine Solomon started her career in food as a journalist and feature writer for an English-language newspaper in Sri Lanka, where she wrote a cookery column dispensing recipes and food ideas with flair. Descended from generations of talented cooks Charmaine is recognised as one of the world's most knowledgeable and practical writers on Asian cooking. She has taught Southeast Asian, Chinese and international cooking, and continues to be inspired by the food traditions across Asia. In putting together The Complete Asian Cookbook, Charmaine travelled widely through many parts of Asia, revisiting familiar places and discovering new ones to ensure that, as always, her recipe development was completely authentic. In recognition of her contribution to food media, Charmaine was made a member of the Order of Australia in 2007.

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2 of 4 people found the following review helpful
A book that is out of fashion 15 April 2014
By Kenny - Published on
Format: Hardcover
The book was published in 1976, and the new edition did little to justify that now is 2014, when readers are far more sophisticated than 40 years ago, and high quality Chinese food of difference regional variety are much more assessable in big North American cities like New York, LA, San Francisco, not to mention Vancouver and Toronto, and Chinese groceries can be found almost in every midsize US cities.

The authored learn her recipes nearly half century ago in Hong Kong. Today you will have a hard time to find half of such dishes in Hong Kong because they fall out-of-fashion. The other half of recipes are things that no Chinese family will ever cook by themselves in their family kitchen, for example, Peking Duck, Cantonese style barbecue pork, and dim sums, unless they are professional trained cooks with all commercial grade appliance.

Do yourself a favor and give this book a pass.
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