Andrea Nguyen
Asian Dumplings: Mastering Gyōza, Spring Rolls, Samosas, and More
Sep 2009
Ten Speed Press

Food writer and teacher Andrea Nguyen has successfully translated many of the cooking styles and ingredients of Asian food for the West, and her latest book is no different. In Asian Dumplings, Nguyen demonstrates the hows and whys of dumplings from almost every dumpling-producing Asian country. From Philippine’s Lumpia to Malaysian Curry Puffs, Nguyen’s recipes span the globe, demystifying the narrow misconception of dumplings as the habitual contents of a Chinese food takeout container. Recipes for basic dough and detailed instructions for frying, steaming, and preparing all variety of fillings make this a culinary gold mine for dumpling aficionados and the uninitiated alike.

Jean-Georges Vongerichten
Asian Flavors of Jean-Georges
Oct 2007
Bantam Books

Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants—Vong, Spice Market, and 66—some of the hottest dining destinations in the country. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is in his subtle and surprising combinations, which introduce Asian flavors to traditional Western-style dishes and cooking techniques. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make an Asian-fusion expert of even the most spice-timid cooks.

Su-Mei Yu
Asian Grilling : 85 Kebabs, Skewers, Satays And Other Asian-Inspired Recipes for Your Barbecue
Jun 2002
HarperCollins Publishers

From Korean short ribs and Indian tandoori chicken to Japanese yakitori and Vietnamese Beef Salad, Asian grilled foods have become American favorites. In this follow-up to her acclaimed Cracking the Coconut, Su-Mei Yu--owner of Saffron restaurant, known for its Thai-styled grilled chicken--brings the techniques and cuisine of Asia to American Barbecues.

Wendy Sweester
Asian Sauces & Marinades
Sep 2002
Firefly Books

Asian Sauces and Marinades is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying.

Sara Deseran
Asian Vegetables: From Long Beans to Lemongrass, a Simple Guide to Asian Produce
Jun 1991
Chronicle Books LLC

For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes.

Charmaine Solomon
Complete Asian Cookbook
Aug 2005
Tuttle Publishing

Serious cooks know the real thing when they see it, and Charmaine Solomon's Complete Asian Cookbook is it. Having garnered a legion of fans and rave reviews, this cookbook classic has served as a staple in kitchens around the world for 25 years. With an unmatched grasp of all the major culinary traditions of Asia, she presents recipes from Bangladesh, Burma, Cambodia, China, India, Indonesia, Japan, Korea, Laos. Malaysia, Pakistan, the Philippines, Singapore, Sri Lanka, Thailand, and Vietnam.

Richard Schweid
Consider the Eel
Mar 2002
University of North Carolina Press, The

Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sauteed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.

Ellen Leong Blonder
Dim Sum : The Art of Chinese Tea Lunch
Apr 2002
Random House Inc.

In a book that will delight the hearts (and palates) of dim sum aficionados, the author presents 60 simple, reliable, and always authentic recipes for homemade steamed and fried dumplings, meat or shrimp balls, steamed buns, Chinese pastries, and other savory treats.

Masaharu Morimoto, Troy N. Thompson, and Roy Yamaguchi
Japanese Healthy Sprinkles: Three Chefs Shake It Up with Traditional Japanese Spices
Jan 2010
DH Publishing

Sprinkles don’t immediately come to mind when thinking of western savory food, but in Japanese cuisine, the use of furikake (literally “shake” or “sprinkle”) to flavor foods from rice to soups and beyond is common. Originally created to supplement calcium in the Japanese diet (a pharmacist blended dried, ground fish with seaweed and seasonings), furikake have expanded over the decades, even to the shores of western cuisine. In this user friendly guide, three famous chefs offer up recipes using furikake that span the ultra traditional to the contemporary. Interspersed are recipes for furikake, adaptable seasoning blends that lend these (and any) recipes an extraordinary depth of authentic Japanese flavor.

Tadashi Ono and Harris Salat
Japanese Hot Pots: Comforting One-Pot Meals
Jan 2010
Ten Speed Press

The hot pot is a Japanese culinary tradition: fresh ingredients poached in their own flavorful liquid in one simmering, delicious pot. Perfect for comforting weeknight meals to stave off the cold, hot pots can accommodate a variety of ingredients, although they are most gratifying when prepared with the flavorful stocks of Japanese cuisine. Chef Ono and food journalist Salat offer a primer on the building blocks of hot pots, from umami-rich stocks to hot-pot specific cooking tips. Recipes include extra information on lesser known Japanese ingredients and techniques, ensuring that even the unacquainted cook will produce a hot pot worthy of the tradition.

Patricia Yeo
Patricia Yeo : Cooking from A to Z
Nov 2002
St. Martin's Press

The food world's brightest new star delivers a stunning cookbook debut that present her flavor-packed "fusion home cooking." With this debut, Yeo joins her fellow top chefs on the highest tier of the cookbook shelf. Filled with more than 130 recipes, culinary information, seasonal notes, and beautiful color photographs, this is sure to be one of the most celebrated cookbooks of the year.

Jacki Passmore
Savoring China : Williams-Sonoma Savoing Series
Mar 2003
Oxmoor House, Incorporated

Part travelogue, part cookbook, this title in the award-winning series features delicious recipes, hundreds of breath-taking photos, original watercolor illustrations, hand-drawn map, all capturing the essence of the country's rich heritage and diverse culinary traditions.

Ming Tsai and Arthur Boehm
Simply Ming : Easy Techniques for East-Meets-West Meals
Jan 2003
Crown Publishing Group

With more than 100.000 copies sold, Ming Tsai's Blue Ginger showed how ready American cooks are to try their hands at creating the East-West fare Ming prepares on his popular Food Network shows and at his acclaimed restaurant. Now, Simply Ming is here to make East-west easier than ever, without losing any of its savory appeal.

Rainer Zinngrebe with Rodrigo Torres Contreas
Small Bites, Big Taste: Innovative Recipes for Entertaining
Apr 2009
Marshall Cavendish Cuisine
The strongest influence on Chefs Rainer Zinngrebe and Rodrigo Torres Contreas’ cookbook seems to be the equator. In the proper sun-induced spirit, the chefs suggest you relax, and “drink some wine while you are cooking.” Then, with an artistic eye and masterful hand, they meld the cuisines of Latin America, India, and Asia in the recipes that follow. The focus of the book is carnivorous and savory; it covers fish, meat, and poultry. The dishes vary in difficulty, from a one-step Asian-style guacamole with Blue Corn Totopos to a more professional level, as with the “Jamaican Jerk Marinated Pork Spring Rolls with Roasted Tomato Habanero Sauce.” Zinngrebe and Contreas’ intend their book to inspire epic dinner parties, bathed in sunlight and surrounded by friends. To what latitude you bring the party is your choice.
Susanna Foo
Susanna Foo Chinese Cuisine : The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook
Sep 2002
Houghton Mifflin Harcourt

A James Beard Award-winning cookbook--available again in paperback. Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America's best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each recipe relies on straightforward preparation and easily available ingredients, illustrating Foo's beliefs that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.

Casson Trenor
Sustainable Sushi: A Guide to Saving Oceans One Bite at a Time
Jan 2009
North Atlantic Books

In an age of increasingly eco-conscious dining, this pocket-size guide to sustainable sushi is the conscientious diner’s greatest asset. For while there is a renewed emphasis on local, sustainable and organic produce and meat, the issue of responsible fish consumption has yet to take hold in most sushi bars and restaurants. Fortunately for sushi lovers everywhere, Casson Trenor, sushi-fiend since nine years old, has taken it upon himself to research the forty most popular fish in sushi consumption with an eye to sustainability. Rather than rob his fellow sushi-eaters of their favorite hand rolls and nigiri, Trenor seeks to educate the fish-consuming public so that sushi can be responsibly, and perpetually, consumed without risk of environmental damage or extinction.

Tyson Cole and Jessica Dupuy
Uchi: The Cookbook
Feb 2011
Umaso Publishing
What’s really important for Chef Tyson Cole and Jessica Dupuy is that Americans stop eating sushi like “assholes.” That means enough with the Spicy Tuna Rolls, enough with drowning the rice in soy sauce, and enough with putting up with the pre-sliced, day-old stuff that wouldn't pass in Japan. Uchi prepares chefs for a more sophisticated generation of sushi makers and sushi eaters. Cole first comprehensively demystifies the components—from kimchi to lily water—that serve as building blocks of recipes to follow. Cole’s recipes are drawn from his experience at Bond St. in New York and Uchi in Austin, his creations are understated and adult. And for the insistent "ahems," there’s even a conciliatory crunchy tuna roll. Pastry Chef Philip Speer's desserts end the book on a sweet note, tinged with the aroma of smoke.