Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan

Reviews

1. Marjolijn Kaiser – 2019-02-01

   The Cookbook Shelf
   James A. Cox, Editor-in-Chief
   Midwest Book Review

   Asian Cuisines: Food Culture and History of Asia from Japan and China to Afghanistan and Turkey is a compilation of expert-written articles on national and regional cuisines as well as agriculture, important foodstuffs, and social and economic issues throughout the world’s largest and most diverse continent. Compiled and edited by Karen Christensen, “Asian Cuisines” is far more than just another cookbook. It is a professional quality guide tour through specific Asian cuisines ranging from China, Mongolia, Japan, Korea, India, Laos, and Thailand, to Vietnam, Indonesia, Malaysia, the Philippines, Afghanistan, Iraq, Iran, and Turkey. Of special note is the section devoted to the subject of Foodstuffs including: Rice and Rice Agriculture; Tofu; Tea – East Asia; Tea – South Asia; Spice Trade. Featuring a culinary wealth of authentic ethnic recipes adapted for American kitchens, “Asian Cuisines” also includes a listing of the contributors and their credentials, a sixteen page Glossary, and a four page Index. Impressively informative, a pleasure to plan menus with, and thoroughly ‘kitchen cook friendly’ in organization and presentation, “Asian Cuisines” is very highly recommended for personal, family, professional, and community library Ethnic Cookbook collections.

   http://www.midwestbookreview.com/lbw/sep_18.htm#WorldHistory