If
you suddenly have a yen for Bara-Zushi, a passion for Ikan
Masak Molek, or a craving for Rogan Josh -- don't panic. Run
immediately to your local ATM and withdraw enough cash to
float a battleship. Call the airlines and book a ticket to
Tokyo, Singapore, and Bombay. And in the process, if you develop
a hankering for Muc Don Thit, tell your booking agent to throw
in a side trip to Hanoi. But remember, this takes obscene
amounts of money, time, and a better explanation for your
boss than "Sorry I was gone last week, sport. I just had to
have some Rempah-Rempah."
A far easier solution, and a good way to avoid those tedious
lines in customs, is to pick up a copy of Sri Owen's Classic
Asian Cookbook and let her be your tour guide. From Japan
to Korea to Vietnam, from China to Thailand, and on into India
and the subcontinent, Owen reveals the traditions, characteristic
ingredients, and distinctive cooking techniques that are the
keys to authentic Asian cuisine. Most of all, her Classic
Asian Cookbook eases the intimidation many Western chefs feel
when they try to whip up a classic dish like Baak Ging Ap.
Well, as it turns out, Baak Ging Ap -- what we commonly refer
to stateside as Peking Duck -- is tasty, surprisingly simple
to prepare, and more economical than a trip to China.
The book pulls double duty as a cookbook and reference book.
The recipes are outstanding, featuring a section on classic
dishes that are a perfect introduction to Asian cuisine, and
a large section of favorites and more exotic recipes from
across the continent. The opening includes an overview of
Asian cuisines along with an extensive ingredients guide.
For the technique-impaired, there is also a practical, no-nonsense
guide to special equipment and techniques for Asian cooking.
Highlighting the book are the vibrant photographic guides
accompanying many of the recipes. Photographs of individual
ingredients offer the perfect road map right to the large
color shot of the completed dish, making presentation a snap.
Classic Asian Cookbook is a must-have for anyone interested
in the wide variety of flavors that make up Asian cooking.
Sri Owen provides a great overview of all the major cuisines,
along with recipes for classic and favorite dishes from each
country. While it might not offer the same adventure as a
trip to Jakarta, you'll be able to sample the Kalio Bebek
in the comfort of your own kitchen. -- Mark O. Howerton
|
