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On the plus side, this cookbook is very user friendly and the ingredients are accessible. The layout is beautiful and easy to read and the photographs are lovely. Another plus of this cookbook is that there is a pretty good balance of a diverse variety of different types of Asian food represented. So for a beginning cook, that's really neat. This is definitely a cookbook for someone who is new to Asian cooking, from my view. If you want to learn how to make your favorite take-out Asian dishes of the common kind (beef and broccoli, pineapple fried rice, pad thai, wonton soup, Thai beef salad, Chinese chicken salad, yellow lentils, red curry, etc.) then this is your cookbook.
But I pretty much have made most of these type of recipes and nothing really jumped out at me as interesting. The few creative recipes just didn't sound that appealing. Lemongrass lamb chops (meh) and miso roasted black cod (meh), etc. The one recipe that had me sitting up straight was for the imperial rolls. I'm excited to try this combo out.
I guess the title of this cookbook had me thinking there would be surprises.. like, yes, you've HAD beef and broccoli, but "before you die" MUST make this.... interesting dish? So on the negative side, It's just kind of basic. I think the title of this cookbook should have been 101 of Your Favorite Asian Takeout Dishes to Make At Home Easily. And I already own a cookbook like this that I prefer to this one (ugh, sorry). Perhaps the title means that even though these are basic recipes and you probably get them for take out all the time, you should try to cook them!
So far it's a good cookbook, just not what I wanted or expected. I think the marketing and title was a little off here. I would even take new spins on old favorites, but these are pretty basic basic. So this lower star review is intended to be helpful for people who might make the same mistake I did. And/or to encourage beginners that this is a great starting cookbook.
As for the recipes themselves, I've only tried two so far (last Pad Thai recipe you'll ever need - thought it was a bit salty and added peanut butter to tone it down [purists, i know!], next time would add the lime as a garnish and not in the sauce) and the cold cucumber salad which was good.
I bought this book because of the great reviews, but I'm regretting it now. I've been cooking curries for 12 years now and decided to try this recipe for green curry. Followed the recipe precisely and what I got at the end was not curry anymore. The amount of tamarind the recipe calls for was too much and made the dish very sour. Looking at the pad Thai, I can see it would cause the same outcome. For the money you're paying, you would want every recipe in this book to be a hit. Some of the other recipes were good. But all of them that I tried tasted a little too sour or sweet. I know people will say you need to adjust the amount of ingredients, but again if you're paying for a recipe book, they should put the precise amounts on there.
High sodium and high sugar permeate many of the recipes I have tried and are basically what one would find in the fake Asian restaurants in the US.
I am trying to rid myself of the awful American diet that leads to obesity, high blood pressure, diabetes, stroke and heart attack, which is the true American legacy.
The recipes I have tried can cause all of the above issues.
I will keep looking through the book to see if there are any keepers.
3 stars because, sadly I like a lot of the food presented here and is what I am trying to get away from. It sucks that Amazon removed review comments or I would ask for suggestions from this book and recommendations of other books.
Go anywhere in Asia, and see if you can find the embarrassing obesity that is common in the US. Clearly, they are doing something right, and we are doing everything wrong.
Overall, the recipes are pretty good. I've tried several. I was hoping for more technique, rather than single dish recipes. This book offers a variety of recipes that very widely. The photos are very nice in quality. If you wish for a random selection of recipes, this book will provide you with a very nice group. If you're looking to elevate your Asian cooking skills, there are perhaps better books to achieve this end. I was torn between 3 and 4 stars on this one!
Seems like I can make some of these dishes, but I'm not familiar w Asian cooking. Like seriously, chow mein noodles and orange chicken those are my FAVORITE items. So I needed this book. I only cooked 2 dishes, and so far am happy w purchase.
I was hoping for a ton of really authentic recipes in buying this to expand my knowledge of asian cooking. However, most of the recipes are really just elevated versions of americanized recipes - general tso's chicken, mongolian beef, california rolls, etc. That said, the recipes I have made are delicious, but I was hoping for some more exciting things to try. The sriracha recipe is completely worth the time and effort and I cannot recommend that one enough.
I had high expectations for this cookbook but was a little disappointed because the reviews said the recipes were easy and the ingredients easy to find. I find that some of the ingredients I have never heard of and didn't know what they were or how to find them. I wish they would list allturnative