- Shopping Bag ( 0 items )
From Barnes & NobleThe Barnes & Noble Review
Are you and your grill ready to go beyond burgers and steaks? The long and honorable tradition of Asian barbecuing has a lot to offer. From Japanese yakitori and Korean short ribs to Vietnamese Beef Salad and Thai-Style Chicken Satay, San Diego chef Su-Mei Yu offers 85 satay, kebabs, skewers, and other Asian-inspired recipes to spark up your barbecue fare.
Born of Chinese parents in Thailand, Yu brings recipes from all over Asia to the table. Here are clear, direct recipes for dishes you've probably tasted before -- chicken tandoori, Korean-style grilled meat, salt-grilled yellow tuna. Less familiar and most fascinating are the Asian grilled salads, dishes composed of salads, smoky meat, and soft or crunchy fruits and vegetables. Just a few examples are Grilled Banana Blossom and Chicken Salad, Vietnamese Grilled Beef with Green Mango Salad, and Grilled Potato, Egg, and Bean Thread Salad. Yu also features the little-known Nonya cooking, a fusion of Malaysian, Indian, and Chinese cuisines.
There are techniques for grilled and wrapped dishes, grilled salads and fruits, plus many delicious condiments and sauces, accompanied by 30 full-color photos. (Ginger Curwen)