Essentials of Asian Cuisine: Fundamentals and Favorite Recipes

Overview

With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume. But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes.

Trang takes the reader ...
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Overview

With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume. But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes.

Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens. Explaining how and why Chinese cuisine is at the root of all Asian cooking, she describes in familiar terms the techniques that incorporate the five senses and embody the Chinese yin yang philosophy of balanced opposites. Trang uses Asian ingredients commonly found in supermarkets and through mail-order sources -- such as fish sauce, lemongrass, and rice noodles -- to guide home cooks through the preparation of healthy, sensual meals. She illuminates the mysteries of authentic Asian cooking, explaining the aromatic herbs and spices that make Asian cuisine vibrant, colorful, and distinctive.

Trang brings together more than three hundred traditional and cutting-edge recipes for condiments, appetizers, main courses, vegetables, and sweets and drinks from China, Japan, Korea, and Southeast Asia. Mouthwatering items include Chinese Scallion Pancakes, Filipino Fried Spring Rolls, Spicy Indonesian Crab Fried Rice, Japanese Miso-Marinated Black Cod, Japanese Spring Water Tofu with Sweet Sake Sauce, Stir-Fried Leafy Greens, Chinese Pork Ribs with Black Bean and Garlic Sauce, Green Tea Ice Cream, and Thai Coffee.

In organizing the book by type of food, Trang allows cooks to see both the common elements and the distinctive individualities of Asian national and regional cooking. Trang explains the roots of major recipes and discusses where they appear in various guises in different countries. Vietnam's Canh Ca Chua (Hot and Sour Fish Soup), for example, can also be found in Cambodian, Indonesian, and Thai cuisines; Trang provides the recipes for both the master soup and its variations.

Trang includes a comprehensive glossary of Asian ingredients, plus a detailed list of resources for purchasing special ingredients and equipment. She offers sample menus, including a Chinese Dim Sum, a Filipino Dinner, and a Japanese Lunch. A special section on feng shui demonstrates how to organize and beautifully present a meal.

In this lavishly designed and illustrated volume, more than eighty-five original black-and-white and color photographs bring to life the ingredients, dishes, and people of Asia. The book is rich with personal anecdotes and intriguing information about Asian culture, and nowhere else will you find such a clear, comprehensive, and accessible treatment of Asian cuisine. More than a cookbook, Essentials of Asian Cuisine is a celebration of exotic culinary delights.
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Editorial Reviews

Publishers Weekly
There are some books you never knew you needed until they appear, and then you can't imagine how you did without them. Trang's newest (after Authentic Vietnamese Cooking) is an encyclopedic summation of the history, techniques, ingredients and recipes of the major Asian nations (China, Japan, Korea, Indonesia, Thailand, Vietnam, Indonesia, Cambodia and the Philippines). It's an ambitious undertaking, but Trang delivers and shows an astonishing mastery of the often subtle differences among the cuisines. (For example, she clearly differentiates between three kinds of hot pots-Chinese, Japanese, Vietnamese.) In this vast catalogue, some recipes are relatively familiar, like Bibimbap, Tempura, Hot and Sour Soup, Chicken Adobo; Curried Conch Shells, Fish and Coconut Custard and Oxtail braised in Peanut Sauce are more exotic. While some staples have not been included (such as Kungpao Chicken), the book can hardly be accused of brevity. A true instructor, Trang spends 60 pages on fundamentals before offering any cooking instruction. She fills out each chapter of recipes with an extensive essay on the different permutations taken by shared ingredients-there are 140 pages on "Rice, Noodles, Dumplings, and Breads" alone. The protein chapters are somewhat less impressive; still, this volume should be a first port of call for home cooks eager to undertake a serious study of Asian cooking. (Feb.)
Library Journal
Though she now lives in New York, food writer and former Saveur magazine editor Trang grew up in Vietnam as well as Paris, and she has traveled widely throughout Asia. In her impressive new cookbook, she explores the "continuities" among the centuries-old Chinese culinary tradition and the cuisines of the rest of Asia, from Japan to Vietnam and Thailand to the Philippines. She starts with a detailed, illustrated pantry section and another on equipment and techniques, followed by an overview of the "fundamentals," the guiding principles of Chinese cooking, along with brief introductions to the foods of the other Asian countries. The following chapters, from "Condiments" to "Rice, Noodles, Dumplings, and Breads" (the longest one and, to a certain extent, the heart of the book) to "Sweets and Drinks," offer more than 250 recipes. Trang's readable and informative headnotes provide provenance and explore the connections among similar dishes found in the various cuisines; she also includes useful tips on using unusual ingredients and suggests substitutions if necessary. The lengthy chapter introductions are equally impressive, serving as mini-encyclopedias in themselves. Authoritative and thoroughly researched, this will be invaluable as both a reference and a cookbook. Highly recommended. Copyright 2002 Cahners Business Information.
From the Publisher
Grace Young author of The Wisdom of the Chinese Kitchen This remarkable cookbook is packed with information and tempting recipes. Any fan of Asian cooking will savor it as an "essential" for replicating the great dishes of this historic tradition.

William Woys Weaver contributing editor, Gourmet magazine There are a great many books on Asian cooking, but very few of them come to us from the pen of a true teacher. This one walks you through the essentials of raw ingredients, proper cooking techniques, and, best of all, well-tested, fail-safe recipes which explode with unusual tastes and textures, for truly dazzling menus anyone can make at home. The Fish Steamed with Beer was so delicious I had to make it twice for the same dinner — it disappeared that quickly!

Martin Yan author and host of Yan Can Cook As ambitious as its title, this book captures not only the basic essentials of Asian cuisine but its very essence. Within these beautifully written pages Ms. Trang links the intricate and far-reaching roots of different Asian cuisines. It makes a most fascinating culinary journey for its readers.

Nadsa De Monteiro executive chef, The Elephant Walk (Boston, MA) and Carambola (Waltham, MA) Corinne Trang's multicultural background and talent enable her to accomplish this ambitious project with complete success. This book has indeed captured the heart and soul of Asian cuisine.

Cook's Illustrated Essentials of Asian Cuisine has the beauty of a coffee-table book, the depth of an encyclopedia, and the regional information and landscapes of a travel guide.

San Francisco Chronicle If you could own just one pan-Asian cookbook, this would be it.

The Washington Post What Julia Child once did for French cuisine, Corinne Trang has tried to do for Asian cuisine, sweeping across Southeast Asia to encompass the culinary history, cultural context and recipes of several countries. Encyclopedic in both breadth and depth of coverage, the book is nevertheless a remarkably concise and passionate work that demystifies much of Asian cookery.

Publishers Weekly (starred review) There are some books you never knew you needed until they appear, and then you can't imagine how you did without them. Trang shows an astonishing mastery of the often subtle differences among the cuisines. This volume should be a first port of call for home cooks eager to undertake a serious study of Asian cooking. —

Northwest Asian Weekly This is quite simply one of the best cookbooks I've ever read, looked at or cooked from. Accessible and tasty recipes from throughout Asia put this cookbook on the same shelf as Joy of Cooking.

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Product Details

  • ISBN-13: 9780743203128
  • Publisher: Simon & Schuster
  • Publication date: 2/3/2003
  • Pages: 608
  • Product dimensions: 7.72 (w) x 9.46 (h) x 1.76 (d)

Meet the Author

Corinne Trang is the award-winning author of Authentic Vietnamese Cooking (1999). She has written for numerous publications, including Organic Style, Saveur, and Food & Wine. She has also been a guest on such radio and television shows as Bloomberg Radio's Executive Dining Guide with Peter Elliot, and TV Food Network's Cooking Live and Martha Stewart Living. Trang has lectured internationally and currently teaches in the Culinary Arts program at Drexel University in Philadelphia. She lives in New York City.

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Read an Excerpt

Tofu with Crispy Ginger and Scallion


Serves 4 to 6

Tofu comes in various textures -- silken, soft, medium, and firm. It can be fried, steamed, and braised, or included in any number of stir-fries or soups. This recipe is derived from the classic deep-fried soft tofu served with a spicy soy sauce, but when my father complained of too much fat in his diet, I modified the recipe, using firm tofu and pan-searing it. Crispy on the outside and soft on the inside, the pan-seared firm tofu is drizzled with a delicate soy sauce and nutty sesame oil dressing and garnished with beautiful crispy strings of golden ginger and green scallions. The outcome is a light and beautiful first course.

For fried tofu, see page 363.


2 pounds firm TOFU, cakes, cut into 1/2-inch-thick slices

1/4 cup CHINESE LIGHT SOY SAUCE

1 teaspoon SESAME OIL

FRIED SCALLIONS AND GINGER (page 108); 2 tablespoons of the frying oil reserved


1. Place a double layer of paper towels on a plate. Gently place the tofu pieces on top and place a double layer of paper towels on top. Refrigerate at least 6 hours, allowing the paper towels to absorb the water from the tofu. Check after 2 hours to see if the paper towels are drenched and need to be replaced.

2. Gently blot dry the tofu pieces. Heat the 1 teaspoon vegetable oil in a nonstick pan over medium-high heat. Pan-fry the tofu slices until lightly golden and heated through, about 2 minutes per side.

3. Whisk together the soy sauce, sesame oil, and reserved frying oil in a small bowl.

4. Place an equal amount of tofu in the centers of individual plates. Top each serving with an equal amount of crispy scallions and ginger. Drizzle with a tablespoon or so of the soy sauce dressing, making sure to stir so the oil and soy sauce blend well. Serve while hot.


Tofu, or bean curd, is, in essence, soybean cheese. It originated in China as far back as the ancient Han period. Made from soybean milk, it is solidified by gypsum. Easy to digest, low in cost, it is a great source of protein, rich in minerals, especially calcium. The Chinese eat more tofu than anyone in the world, except the Japanese and North Americans.

Text, recipes, and black-and-white photographs copyright © 2003 by Corinne Trang

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Table of Contents

Introduction

Essential Ingredients: The Asian Pantry

Equipment and TechniqueS: The Basics

Fundamentals: An Overview

Condiments

Stocks, palate cleansers, and starter Soups

Rice, Noodles, Dumplings, AND Breads

Vegetables and Herbs

Fish and Seafood

Meat and Poultry

Sweets and Drinks


Food Rituals and Sample Menus

Sources

Selected Bibliography

Table of Equivalents

INDEX
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Introduction

Introduction

Growing up among wonderful home cooks in the kitchens of Southeast Asia, the expatriate Chinese communities in Paris, and traditional provincial cooks in the Loire Valley of France; then expanding my circle to include chefs and restaurateurs throughout Europe, the United States, China, and East Asia, I came to see continuities between and among the great cuisines of the East that could be expressed in Western terms. This book is intended to explore those continuities. In seeking out the basic principles of China's regional kitchens, I believe it is possible to establish a way of bringing to life all of the great cuisines of Asia for any cook who cares to learn.

Western cooks are easily intimidated by Asian cooking. Ingredients seem alien, techniques unfamiliar, and languages impenetrable, even to professionals well versed in international cookery. It needn't be that way. Perhaps because I came to know both Eastern and Western cooking naturally, absorbing them as I grew up, the connections have always seemed obvious, the techniques manageable, the language issues inconsequential.

The more one looks at the cuisines of Asia, the more one realizes that they are closer than not to what we know in the West. Historically, trade routes and land bridges linked Europe, Southwest Asia, India, and Southeast Asia. For example, the Indonesian island of Java had for centuries closer ties to the cultures of Iran and, by inference, Rome than to China, which was only a few hundred miles to the north. The Dutch, English, Portuguese, French, and Spanish had as much influence as the Chinese, and the ingredients and cooking styles reflect these circumstances. Many of the most central ingredients to the cooking of China itself are of Western origin, having come by way of war and trade. Corn, peanuts, sesame seeds, potatoes, pumpkins, tomatoes, and chili peppers were transplanted from Western Europe and the Americas. Indeed, for centuries the Philippines had closer ties to Spain, Mexico, and to the United States than it did to neighboring China.

The most important lesson I took from French cuisine was its notion of structure in cooking. When one learns the "architecture" of a cuisine, the rest will follow. (Indeed, France's first chef and one of its most important culinary pioneers, Marie-Antoine Carême, was an amateur architect!) Despite the fact that there are dozens of preparation and cooking techniques, hundreds of ingredients, and thousands of traditional Asian dishes, I believe strongly that the basics of Asian cuisine can be gleaned through an understanding of Chinese cooking, and that Southeast Asian and East Asian cooking can be seen as an extension of the Chinese kitchen, colored by local traditions and Western influences. This book is intended to set down what I feel are the fundamentals that bind all Asian cuisines, to provide a way of seeing and understanding what may have at one point seemed inscrutable to the average Western cook. Essentials of Asian Cuisine contains references to both Asian and Western cooking techniques, ingredients, culinary history, and cultural context, but it is not intended as a scholarly work. Rather, I hope that the enthusiastic cook will use it as a handy tool, and find it as much in sync with today's kitchens, supermarkets, and other culinary resources as with the culinary cultures it embodies.

The basics and organizing principles of Asian cuisines can be learned. The book includes, for example, a discussion of feng shui, the overarching principle in living a harmonious life that extends to cooking harmoniously, as well as the principle of yin yang, the art of balanced opposites that is central to Asian cuisine. There are brief overviews of Eastern culinary histories and cultures, so that the reader may better understand how foods evolved over time, and the whys and wherefores of ingredients and techniques.

Fusion, which is a basic principle of all world cooking, is a subject of much interest to many contemporary chefs. In the best sense, fusion means that ingredients and techniques, flavors and textures, backnotes and overtones develop and evolve as cultures rub up against one another and people move around. This notion has held true for the peoples of Asia for millennia. Asia's history is the story of migration, displacement, population shift, colonization, and empire. Partly out of a need to survive, partly out of a need to belong, and out of a need to accept, foods are fused. And out of all these needs, wonderful dishes evolve (the best of these having developed slowly), both through trial and error and for well-thought-out reasons. Also in the best tradition, flavors and combinations of foods are understood through the process of creating a meal, rather than simply as discrete items. Fusion is not a fad; it is an essential process in the evolution of human culture, and the cooking of Asia demonstrates this wonderfully. It is hoped that this book may provide some insight into the processes and aid cooks who are interested in the use of unfamiliar ingredients.

A caveat and an aspiration: It is important to keep in mind that this book is intended as a guide to cooking principles and not an exhaustive compendium. It points the way but does not describe every culinary nook and cranny along the way. It encourages personal discovery and experiment based on understanding.

While I have touched on what I believe are the principal historical cuisines of Asia, I have not gone into great depth relative to the cooking of a few countries. This is because as political boundaries have changed, cultural connections have remained intact, and cooking traditions do not acknowledge political borders. Laotian cooking largely reflects the principles of Vietnamese and Cambodian cooking, for example. Burmese cooking reflects that of Thailand. Malaysia was, for centuries, tied to the traditions of Sumatra, Java, and the rest of Indonesia. And -- with author's emphasis -- the cooking of vast and ancient India is best seen as a separate subject entirely.

Nonetheless, where Indian influences are felt, they have been included and described. And in the cases of Laos, Burma, and Malaysia, a few recipes have been included to illustrate the particular color and tone of their national cooking.

Every recipe in this book stands on its own, so that the reader may simply select an item on impulse.

At the same time, the book can be approached as a pleasurable course of study. In addition to hundreds of recipes, there are also sections on essential ingredients, equipment and technique, food rituals, seasonal menus, and mail-order sources. From there, I encourage the adventurous cook to relax into improvisation and experimentation. In time, the essentials of Asian cooking will seem a potential part of any culinary foray. Opportunities for your own brand of fusion will arise. I hope my Asian kitchen will become part of your own.

Corinne Trang

New York, 2003

Text, recipes, and black-and-white photographs copyright © 2003 by Corinne Trang

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  • Anonymous

    Posted March 8, 2006

    A cooking library essential.

    I found this to be a great introduction to the cuisines of asia. Ms. Trang offers good background on each region and simple steps for completing each dish and information on the obtaining the right ingredients.

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  • Anonymous

    Posted July 19, 2003

    What you always wanted to know about Asian cuisine

    Essentials of Asian cuisine by Corinne Trang isn't just a cookbook. If you are looking for recipes, there are plenty of publications out there. However, if you want to understand what Asian cuisine is about, where it comes from and why are things prepared in a certain manner, then this a truly essential book you actually love to read . . . and yes, if you want to find the right ingredients it is a great guide, too.

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