Everyday Asian: Asian Flavors + Simple Techniques = 120 Mouthwatering Recipes

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Everyday Asian includes over one hundred recipes with far eastern, Indian and southeast Asian accents, including: --Chinese chicken salad with pickled vegetables --Seared tuna and three-bean salad --Toasted Walnut, Cheese and Chili Shortbread --Smoky eggplant and yogurt puree --Gingered Pineapple Glaze for Buffalo wings --Roasted five-spice chicken --Thai pork curry --Stir-fried beef with black beans --Baked coconut rice pudding.

The only complaint one could credibly lodge against this slender cookbook is that, despite the title, many of the recipes seem less Asian and more pan-global: a little Italian here, some convincing Southern there. Still, it's hard to grumble about a book whose recipes are so easy, quirky and delicious. There's nothing particularly Asian about Toasted Walnuts, Cheese, and Chili Shortbread, but the combination of nuts and cheese is addictive, and the hint of heat intoxicating.

Yeo, the executive chef at New York City's Sapa, is unafraid of shortcuts; she recommends buying a whole roast duck to use in her tasty Easy Red Duck Curry.


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She also devotes a big chunk of this book to marinades, relishes, chutneys and the like-simple ways to perk up even the plainest chicken breast or fish filet. Everyday Asian includes over one hundred recipes with far eastern, Indian and southeast Asian accents, including: --Chinese chicken salad with pickled vegetables --Seared tuna and three-bean salad --Toasted Walnut, Cheese and Chili Shortbread --Smoky eggplant and yogurt puree --Gingered Pineapple Glaze for Buffalo wings --Roasted five-spice chicken --Thai pork curry --Stir-fried beef with black beans --Baked coconut rice pudding.

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