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101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes Paperback – Illustrated, 25 July 2017
Celebrity chef, Asian cooking expert and TV personality Jet Tila has compiled the best-of-the-best 101 Eastern recipes that every home cook needs to try before they die! The dishes are authentic yet unique to Jet―drawn from his varied cooking experience, unique heritage and travels. The dishes are also approachable―with simplified techniques, weeknight-friendly total cook times and ingredients commonly found in most urban grocery stores today. Sample recipes include: The Last Pad Thai Recipe You'll Ever Need, Grandma's Lo Mein, Classic Korean BBQ Shortribs on Coke and G'Day Satay Lamb Chops.
Chef Jet was raised in a diverse family―half Chinese and half Thai―and in a diverse part of Los Angeles, where he was exposed to both restaurant and home-cooked foods from all the major food cultures of Asia, giving him a uniquely broad experience in Asian food culture. He battled legendary Chef Masaharu Morimoto on Iron Chef America and is currently a judge on Cutthroat Kitchen on the Food Network. Jet Tila’s first book presents his best versions of the best dishes from Asian cuisine. The book will have 101 recipes and 60 photos.
"This is the most practical guide to getting Asian flavors on the plate that I've ever seen."
--Bobby Flay "If you're looking to get down on some real deal Asian flavors, you gotta check out this book. Chef Jet not only knows what truly badass recipes are, he guides you through them in a way that only he could. This ain't your grandma's Asian cookbook!"
--Guy Fieri "This is the Asian cookbook that everyone needs from my friend and ultimate authority Jet Tila. His pedigree, passion and experience make him the ultimate authority in his field."
--Alex Gaurnaschelli "Chef and media personality Jet Tila presents an inspiring collection of classic Asian dishes as well as novel riffs on them. Readers of all skill levels and heat tolerances will appreciate Tila's instructions, which emphasize flavor without calling for hours of prep or multiple trips to specialty stores."
"Jet's charm and easy going way dispel his amazing depth of knowledge of Asian foods and ingredients. He has a true lineage of cooking in his blood and it shows in these pages. 101 Asian Recipes You Need to Cook Before You Die is a book that is authentic, yet approachable. He's a trustworthy guy that I go to for great eats and questions. This book is one of my kitchen staples."
--Scott Conant "I truly admire Jet's enthusiasm for Asian flavors and love of street food. Passion is the key to good cooking and he has it! Wait until you get in and try some of these dishes. Jet gives you the guidelines and encouragement to do just that. Keep cooking and having fun!"
--Susan Feniger "From rice to meats to soup to vegetables, Chef Jet takes the mystery out of Asian cooking and, I promise, you will blow yourself away from the very first recipe you try."
--Duff Goldman "I had never cooked. In one week, Jet got me to a level where I could compete (and come in second) on a cooking show with Rachel Ray. Cooking, teaching and writing . . . three unrelated skills and Jet has all of them in spades."
- Publisher : Page Street Publishing; Illustrated edition (25 July 2017)
- Language : English
- Paperback : 192 pages
- ISBN-10 : 1624143822
- ISBN-13 : 978-1624143823
- Dimensions : 20.4 x 1.22 x 22.58 cm
- Best Sellers Rank: 94,704 in Books (See Top 100 in Books)
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By Paul M. on 10 May 2021
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P16 & 19 - 4 cups of rice, 960gms and 450 gms
P25 - 1/2 cup oyster sauce 90mls. Should that be 120 mls ?
P50 & 51 - 1/4 cup soy sauce - 450mls!!! should be 45 ?