Lucky Peach Presents 101 Easy Asian Recipes

Locations
Call Number: 641.595 Me, Adult Book / Nonfiction / Cooking / International / Asian
On Shelf At: Downtown Library, Pittsfield Branch, Westgate Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.595 Me	4-week checkout	On Shelf
Pittsfield Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / International / Asian	4-week checkout	On Shelf
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / International / Asian	4-week checkout	On Shelf

Includes index.
Pantry -- Cold dishes, apps, and pickly bits -- Breakfast -- Pancakes -- Soups and stews -- Noodles -- Rices -- Warm vegetables -- Chicken -- Meats -- Seafood -- Super sauces -- Dessert.
This debut cookbook from the highly popular indie food magazine, staying true to bold flavors, shares favorite Asian dishes that occupy the sweet spot of crave-worthy and are simple to make, including dandan noodles, Japanese fried chicken and pho. --Publisher's description.

REVIEWS & SUMMARIES

Publishers Weekly Review
Summary / Annotation
Author Notes

COMMUNITY REVIEWS

Food with Flavor! submitted by teri on June 18, 2018, 7:47pm Written in the quirky Lucky Peach style, this cookbook satisfies those who love cooking and eating asian food - but don't want to spend half the day in the kitchen. Simple and quick (mostly), and loaded with mouth-watering photos. What I also liked was the "Pantry" chapter, including a list of staples ranging from "Basic" to "Champion". There's also a short chapter on sauce recipes - including a fabulous ginger-scallion sauce (bound to perk up just about any savory dish!).

Accessible Pan-Asian Cuisine submitted by Meginator on August 23, 2020, 6:52pm This cookbook offers relatively easy, accessible recipes from a variety of Asian cultures, along with insightful and often funny commentary that puts these foods in their cultural context; the flavor text is always worth reading, even for dishes you don’t intend to make, and it is clear that the book is a labor of love. The recipes themselves are generally straightforward and accessible, and we found most of the ingredients we needed at Ann Arbor’s larger grocery stores (see the excellent pantry section for no-nonsense advice on choosing relevant staples). The recipes we tried were universally excellent, and several are now in our regular dinner rotation, as complete dishes, condiments, and cooking methods. I’d recommend this to anyone looking to dabble in regional Asian cuisines; the book offers an excellent opportunity to explore a variety of flavor profiles and find what resonates with you.