Lucky Peach Presents 101 Easy Asian Recipes Review

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Get-go your review of Lucky Peach Presents 101 Piece of cake Asian Recipes

May x, 2016 Lisa rated information technology it was amazing

I have this book checked out from the library. it has been really fun. I bought the necessary ingredients, and the dean family unit has been doing mostly Asian dinners for the past couple of weeks. tonight nosotros are going to accept Korean grilled chicken, japchae, and "soy sauce kimchi" (a quick, unfermented version of kimchi)- all from this book. can I tell y'all what nosotros've made and how information technology rates? regardless of your response, i'm going to.

chineasy cucumber salad- good, even without the peanuts
soy sauce kimc

I have this volume checked out from the library. it has been really fun. I bought the necessary ingredients, and the dean family has been doing mostly Asian dinners for the past couple of weeks. tonight we are going to have Korean grilled chicken, japchae, and "soy sauce kimchi" (a quick, unfermented version of kimchi)- all from this book. tin I tell you what we've made and how it rates? regardless of your response, i'm going to.

chineasy cucumber salad- good, fifty-fifty without the peanuts
soy sauce kimchi- wow! this was really proficient. making a 2nd batch today. fabricated our fridge smell pretty ethnic
soy sauce eggs- I don't eat hard boiled eggs, just sam and most of the kids liked them
dollar dumplings (and dollar dumplings III) - making this once more this week, dumpling dipping sauce skillful too. nosotros boiled some and fried some.
st. paul sandwich- I like egg foo yung, and consequently liked these sandwiches. art's friends even ate them. some kids also put ham on them.
rotisserie chicken ramen- sam really liked this. me non so much. kids divided.
economy noodles- have already fabricated twice- once with cabbage because I had no edible bean sprouts. expert. volition brand again and once more.
jumuk bap- I really liked, kids, even ginger and emma, liked and ate more than two.
greens with whole garlic- good. ava ate the garlic
bok choy with oyster sauce- kids loved this. making information technology again this week
chicken adobo- really good and flavorful (salty) family liked
lemongrass chicken- already made twice
tofu dressing- sam liked. it had too much sesame oil for me.

I probably should accept waited to write this review until we were finished with this final week of lucky peach because i'chiliad making several more recipes.

this book has commentary and suggestions with each recipe, which I bask. sometimes in that location is profanity- which I don't savor. I think that I am going to buy this volume. It has achievable recipes with great diverse Asian flavors.

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Given that I can Google any recipe I want, I buy cookbooks at present for what the internet can't provide--a proficient read, cool pictures, an antiquity that's prissy to hold and cool on my shelf. Lucky Peach hit all the right spots for me. My favorite part so far is the ingredient guide with pictures. I think condiments are the virtually intimidating part of Asian cooking. That moment where yous wonder if you're going to put something that smells that funky on something going in your oral cavity. But--that's what makes t Given that I can Google whatsoever recipe I want, I buy cookbooks now for what the internet can't provide--a good read, cool pictures, an artifact that'southward nice to concord and cool on my shelf. Lucky Peach hitting all the right spots for me. My favorite part so far is the ingredient guide with pictures. I retrieve condiments are the most intimidating function of Asian cooking. That moment where you wonder if yous're going to put something that smells that funky on something going in your mouth. But--that's what makes the nutrient sense of taste adept. Anyhow, it turns out I've been buying seasoned (instead of regular) rice vinegar, which is why I've never liked information technology, and rice vinegar is a pretty cardinal staple a lot of dishes. That tip alone was probably worth the price of admission.

Have I made anything yet? Nope. Only I will. I did technically terminate reading the volume, which was a pleasure on its own.

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Jan 26, 2016 Keyi rated it it was astonishing

This book dresses itself equally an inauthentic take on Eastward/Southeast Asian cuisine, which I idea was candid, considering the author's proper name is hilariously white. This book is really really well organized and has a careful pick of truly piece of cake recipes -- the blurbs are written with clear, infallible tips that minimize the possibility of screwups. I capeesh how it provides tips on how to learn the asian vegetables, sauces and condiments, and then how to pair them with ingredients/veg/legumes I This volume dresses itself as an inauthentic take on East/Southeast Asian cuisine, which I idea was aboveboard, considering the author'southward name is hilariously white. This book is actually really well organized and has a careful choice of truly easy recipes -- the blurbs are written with clear, infallible tips that minimize the possibility of screwups. I capeesh how it provides tips on how to acquire the asian vegetables, sauces and condiments, then how to pair them with ingredients/veg/legumes I really consume as a Chinese person without being like "simply call it... asian inspired... and substitute kale if yous want." (The front page literally has a flick of cucumber salad with cilantro and vinegar which is really yummy and proficient with fried dough and apparently congee for breakfast). By itself the book is interesting and quirky to peruse, and the pictures are glossy and large-hearted. The anecdotes are also quite homey and honestly written; I similar imagining Peter Meehan sweating at his kitchen isle at night while murmuring about Chinkiang vinegar and things. I noticed in other reviews that people have mentioned that page virtually oranges, which was the commencement page I saw when my friend (who gave me this book) flipped to it. That touch on of daring totally did it for me. 100% 10/10 good chore Lucky Peach. Cutest cookbook.

Information technology'southward non exactly a deep written report into whatever cuisine, barely goes into regional inspirations, lacks cultural immersion (at least it doesn't attempt to give you the thought that kimbap and kimchi lunchables are representative of Korean food), simply is enough of a broad collection of highly recognizable popular culture staples and compulsively edible recipes, treated honestly, that I tin truly appreciate what it does bring! My mom, bf and I had a lot of fun trying the omurice and making "Ms. Kwok'due south Pepper Sauce."

Thank you Vivian!!!!!!!!! Luv it <three

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Feb 23, 2021 Brvihsta rated information technology it was amazing

The author has been cancelled then I'm conflicted in giving this v stars

Once over again, Blogging for Books has blown me away. I requested this book not really knowing what to expect - perhaps something small with a few recipes in information technology. I don't actually know. Simply whatever it was I thought I was going to get, what I actually got was a lot improve.

To start off, this book is quite large. There are and so many different recipes. From appetizers to main dishes, there is a lot of different things that you can make in this book. The dessert section is a little small. Information technology has about 2 differ

Over again, Blogging for Books has blown me away. I requested this volume non actually knowing what to expect - maybe something small with a few recipes in it. I don't really know. Just any it was I thought I was going to get, what I really got was a lot better.

To start off, this book is quite large. There are so many dissimilar recipes. From appetizers to main dishes, there is a lot of different things that yous can make in this volume. The dessert section is a piffling minor. It has about 2 different recipes and 1 doesn't actually count as a recipe. The dessert is an orangish and the directions are that you can slice information technology or non (pg. 262) I found information technology quite humorous to be honest.

The over all book is very well put together. Nigh all of the recipes accept a picture to go with them, which I beloved. It makes information technology very overnice to be able to see what the food yous are trying to make should at least kind of look like when you are done. That is very helpful for someone similar me who is only starting their adventure in to the cooking things at home instead of eating out world.

Also, the directions seem pretty elementary and easy to follow. I really similar how everything is gear up up. The book even takes the time to get over some of the more than commonly used ingredients that y'all tin accept in your pantry at the start of the book.

All in all, this is a bully book for those who similar to cook at dwelling and as well like Asian cuisine. You volition find recipes for chicken, fish, beef, noodles, rice, etc in this book. At that place are recipes in this book that are sure to exist a hitting for a dinner political party or for a uncomplicated week night dinner with the family (or roommates or yourself). I highly recommend that y'all add Lucky Peach: 101 Easy Asian Recipes to your cookbook arsenal.

This review is based on a copy provided by Blogging for Books in exchange for a fair and honest review.

Find more than of my reviews here:
http://readingwithcupcakes.blogspot.com/

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April xix, 2020 Nat rated information technology really liked it

Kind of empty-headed, but interesting recipes and definitely focused on home cooking.

David Chang is a culinary emperor and his influence has had far-reaching effects worldwide. When he started Momofuku in 2004 Americans found ramen, kimchi, and steamed buns mainly in Chinatowns, urban strip malls, and stretches of indigenous enclaves like Buford Highway in Atlanta. Chang celebrates and elevates Asian home cooking to a $500 tasting menu (that'due south per person) and two Michelin stars. His food is divine.

Trying to recreate whatsoever of his dishes is hard. I'1000 in a moderately-sized metropolis but

David Chang is a culinary emperor and his influence has had far-reaching effects worldwide. When he started Momofuku in 2004 Americans establish ramen, kimchi, and steamed buns mainly in Chinatowns, urban strip malls, and stretches of ethnic enclaves similar Buford Highway in Atlanta. Chang celebrates and elevates Asian home cooking to a $500 tasting menu (that'due south per person) and two Michelin stars. His nutrient is divine.

Trying to recreate any of his dishes is difficult. I'thousand in a moderately-sized city but am all the same 120 miles away from the closest purveyor of the fresh noodles his cookbook editor Peter Meehan recommends. The "mall chicken" recipe has 9 ingredients, not including the chicken and rice. The Jap Chae has 12, not including the noodles. This is not easy weeknight cooking, at least non for this cook.

Instead, my recommendation is for "Japanese Soul Cooking," which has enough of recipes with a dozen or so ingredients, only the components are ones that are pretty easily accessible.

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Dec 03, 2015 Becky rated it information technology was amazing

I honestly wasn't planning a cookbook review over again then shortly. With Thanksgiving thrown in the mix, I didn't really call up I'd have fourth dimension to fairly test a skilful enough number of recipes to feel satisfied offer upwardly a review. BOY WAS I WRONG!

Friday night - yes, the night later on Thanksgiving - Luck Peach Presents 101 Easy Asian Recipes arrived on my doorstep while I was trying desperately to figure out what to have for supper. And no, Thanksgiving leftovers were not appealing at that moment. I rea

I honestly wasn't planning a cookbook review again so soon. With Thanksgiving thrown in the mix, I didn't really recollect I'd have fourth dimension to adequately test a skillful enough number of recipes to experience satisfied offering up a review. Male child WAS I Incorrect!

Fri dark - yes, the night after Thanksgiving - Luck Peach Presents 101 Piece of cake Asian Recipes arrived on my doorstep while I was trying desperately to figure out what to have for supper. And no, Thanksgiving leftovers were non appealing at that moment. I realized, though, that I had everything on paw to make all three versions of Onigiri that appear in the book. I settled for two, the umeboshi and the tuna, and made iv full, two of which I tried as Yaki Onigiri. And I ate them with the Spicy Cold Celery. Readers, we were off to the races!

Asian food has ever intimidated me and I'one thousand really not sure why. Certain, the ingredients can be odd and/or hard to find but I actually live in an area that has two cracking international grocery stores. Even as a teen I knew where our Asian market was, admittedly spending nearly of my money there on Botan Rice Processed and melon flavored gum. I think that my biggest result has been the fear that it just won't taste as good as what I can get at my favorite Asian restaurants. Even after successfully trying my hand at a few Thai dishes, I never really delved into the depths of Asian cooking.

Until now. I should note that the recipes in this book are EASY. Super like shooting fish in a barrel. There are undoubtedly more complex and complicated dishes out at that place that aren't featured in the volume just I think Peter Meehan and the folks at Lucky Peach have gone a long fashion in offering the average dwelling house melt a take chances to experiment with Asian cooking in their own habitation. And yes, some of the dishes are Americanized Asian food - Mall Chicken, for example.

What I realized, too, was that afterwards just one trip to the Asian market place, list in hand to make a few specific dishes, I actually had the ingredients on hand to brand way more recipes than I'd planned. And since hubs was out snowboarding all weekend, I kept myself occupied making ALL THE THINGS!

Ground pork, tofu, lemongrass, dumpling wrappers, hondashi (think dashi flavored burgoo, which I didn't know they made!), Chinkiang vinegar, a new bottle of fish sauce, and a few kind of noodles along with my already amply supplied pantry got me - Com Tam Breakfast (Thai-manner homemade sausage patties with rice, fried egg, and bootleg Nuoc Cham); Economy Noodles (which I ate with leftover Spicy Common cold Celery and flank steak); Soy 'n' Saccharide Cucumber Pickles (maybe my only meh, recipe so far - very soy saucy, which is a niggling odd with the sweet); Chineasy Cucumber Salad; Silken Tofu Snack (quite good! I loved the lime and the soy sauce in this.); Soy Sauce Eggs (perfect with just well-nigh annihilation); Miso Soup; and ii recipes I've even so to brand - Lion'southward Head Meatballs and Dollar Dumplings (I did a deconstructed version of because I was lazy).

I'thou dying to try their version of Chicken Adobo, 1 of my absolute favorite meals, and the Hainan Chicken Rice (though they sadly don't provide a chili sauce recipe for this one). I as well have all the stuff on mitt to make the Jap Chae (a Korean noodle dish made with sugariness potato noodles - my store had them!) and Ms. Vo Thi Huong'south Garlic Shrimp, which sound amazing and WILL be supper tonight. (Psst, those links take you to the recipes online!)

Come across, I told you I want to cook ALL THE THINGS! This is my favorite new cookbook. And I'm not the just one. Cheque out this piece from Booktrib for another great review and a recipe.

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Jan 08, 2016 Sarah rated it actually liked it

While I'one thousand not really inspired to make annihilation from this cookbook, I really enjoyed it. I found the pictures crisp and make clean and plentiful. I LOVE cookbooks with pictures! The steps were clearly laid out and piece of cake to follow. I didn't find the majority of the ingredients to be to specialty, like the common man wouldn't be able to find them. All of these were pluses but what threw me over the edge to liking this book were the cute comments at the bottom of recipes about the chef'due south or finding simila While I'g not really inspired to brand anything from this cookbook, I actually enjoyed it. I establish the pictures crisp and clean and plentiful. I Dear cookbooks with pictures! The steps were conspicuously laid out and easy to follow. I didn't find the majority of the ingredients to be to specialty, similar the common man wouldn't be able to find them. All of these were pluses only what threw me over the border to liking this book were the cute comments at the bottom of recipes most the chef's or finding similar but not as good recipes on the internet. These comments made me smile and have this volume with a grain of common salt! I received a copy of this volume from the blogging for books program in substitution for my honest review. ...more

October 20, 2020 Miya rated it it was amazing

I dearest this cookbook. Soooo many great recipes that are like shooting fish in a barrel to make. It'due south non stop yum on every page. Photos are beautiful! I dearest this cookbook. Soooo many smashing recipes that are easy to brand. Information technology's not terminate yum on every page. Photos are beautiful! ...more

Dec 19, 2017 Gwen rated information technology really liked information technology

When we're feeling under the atmospheric condition (and notwithstanding upwardly to cooking), Smitten Kitchen's Hot and Sour Soup (based on a recipe from this book) is the best. No-nonsense instructions with accessible ingredients, plus delicious gustation. On the strength of this recipe alone, I knew that I was going to love 100 Easy Asian Recipes--and the cookbook did non disappoint.

I appreciated their straightforward approach--surprising for authors coming from Momofuku. This is clearly not an "accurate" cookbook but i tha

When we're feeling under the atmospheric condition (and still up to cooking), Smitten Kitchen's Hot and Sour Soup (based on a recipe from this book) is the all-time. No-nonsense instructions with accessible ingredients, plus delicious taste. On the force of this recipe lonely, I knew that I was going to honey 100 Like shooting fish in a barrel Asian Recipes--and the cookbook did not disappoint.

I appreciated their straightforward approach--surprising for authors coming from Momofuku. This is conspicuously not an "authentic" cookbook just one that teaches you how to make relatively easy and tasty food, with humorous commentary from the authors, who seem to actually understand the day-to-day grind of getting dinner on the table.

The authors walk readers through the various ingredients and sauces, with pictures of the different bottles/packaging, since they know that not everyone would know what these ingredients expect like. "Expect, we know the Internet is out there. And on information technology y'all can find almost annihilation, from pictures of dogs on surfboards to multilayered analyses of whether or not Thomas Pynchon predicted parallel universes decades before the Hadron Supercollider gave scientists reason to think they might exist. Simply the pull of Gravity's Rainbow aside, what we wanted to practice hither was give you a uncomplicated visual and factual orientation to what we cooked with as we made this book, so you know what y'all're looking for equally you paw through the aisles of a foreign supermarket and/or the murky depths of third-party seller pages on Amazon.com." (18-xix) From this section, I learned that going for the nicer, more expensive bottle of drinking Shaoxing wine (rather than the cooking/condiment wine) is worth it.

Also, the recipe pictures are astonishing.

Recipes I bookmarked:

Soy 'n' Carbohydrate Cucumber Pickles (32): In a small saucepan, bring to a boil over medium-loftier heat: ¾ lb. Persian cucumbers (sliced into ¼" rounds), ⅓ C. soy sauce, 3 TBSP brown sugar, and 3 TBSP rice vinegar. (I omitted the ¼ tsp. fennel seeds considering I don't like them.) Melt for 1 minute, stirring to make sure the cucumbers are coated. Transfer to a pint jar. Let cool, then cover and chill for 12 hours. Pickles volition keep ~2 weeks.Oshitashi (38): Blanch eight oz baby spinach in boiling salted water for ane minute, then drain and set bated. Squeeze the greens dry out. Whisk together ½ tsp hondashi, ½ C hot water, ½ tsp mirin, and 1 ½ tsp soy sauce. Stir in greens, then comprehend and chill 1-24 hours. Squeeze marinade from greens, then drizzle with a fleck of marinade and sprinkle with sesame seeds.Soy Sauce Kimchi (42): In a large bowl, toss together i lb napa cabbage (cut into 1" pieces); ½ Asian pear (or i medium apple tree), grated; ½ C chopped scallions; 1 ½ TBSP julienned ginger, 1 garlic clove, grated; and ane ½ tsp gochugaru. Sprinkle over ane TBSP sugar and a pinch of kosher table salt. Massage until cabbage wilts into about half the original volume. Stir in ½ C soy sauce and ½ C water. Transfer all to a ziplock bag and remove all the air. Chill at least an hr. Soy Sauce Eggs (50): In a pocket-size saucepan over medium heat, combine 3 TBSP soy sauce, 2 TBSP rice vinegar, 1 TBSP brown saccharide, 1 TBSP water and ¼ tsp gochugaru. Bring to a boil. Add together in vi peeled hardboiled eggs and roll to coat eggs in sauce. (Practise in batches if saucepan isn't large plenty to concur all 6 eggs.) Roll for ~5 minutes or until eggs are infused with soy. Let absurd, then store in the fridge.Miso-Glazed Eggplant (166): Rub 4 Japanese eggplants (halved lengthwise) with veggie oil, and then identify cutting-side up on a parchment-paper lined blistering sheet. Roast at 450* for 10 minutes. Meanwhile, whisk together ¼ C red miso and two TBSP mirin. Smear the cut sides of the eggplant with the miso mixture and roast another x minutes, until the miso is bubbling and the eggplants are tender. Top with sesame seeds.Roasted Squash with Red Glaze (168): Toss 2 lb hard squash (like delicata, kabocha, or acorn), seeded and cut into i" wedges, with i TBSP veggie oil. Season with common salt and pepper. Place on parchment paper-lined baking sheet at roast at 400* until tender, about 35 minutes. Meanwhile, oestrus one TBSP veggie oil in a medium bucket over medium rut. Add together in 1 TBSP minced ginger, 1 TBSP minced garlic, and ¼ C minced scallions. Cook until soft and fragrant. Stir in ii TBSP h2o, ¼ C soy sauce, 2 TBSP mirin, 1 TBSP rice vinegar, and one TBSP saccharide. Simmer and cook until glaze is syrupy, nigh 8 minutes. Drizzle roasted squash with the glaze. Lacquered Roast Craven (183): Identify i whole chicken on a rack set inside a baking canvass. Stir together 2 TBSP beloved and two TBSP soy sauce. Brush a thin even layer of the mixture over the craven. Let stand at room temperature for 15 minutes, then brush again with the remaining mixture. Sprinkle all over with two tsp kosher salt. Refrigerate, uncovered, for at to the lowest degree 12 hours and upwards to 2 days. Roast chicken at 400* for 50 minutes. Tent with foil if the skin darkens too chop-chop. Let rest for 15 minutes before carving.Korean Grilled Chicken (194): Marinate 4 whole chicken legs (bone-in) in ziplock handbag in a whisked together mixture of 2 TBSP gochujang or sriracha, 2 TBSP dear, 1 TBSP white miso, ¼ C water, two TBSP apple tree cider vinegar, 2 TBSP grapeseed oil, and ½ tsp kosher salt. Marinate chicken in the fridge for at least ane hour and up to 2 days. Remove chicken from marinade and scrape off excess marinade. Roast chicken at 400* for 45 minutes, basting with some leftover marinade in the last 15 minutes. (Can also grill.)Red Roast Pork (216): Whisk together ¼ C hoisin sauce, ¼ C soy sauce, ¼ C honey, ¼ C Shaoxing wine, and 1 tsp 5-spice pulverisation. Marinate iii lbs boneless pork shoulder in sauce in ziplock bag for 24-48 hours. Remove from fridge 1 hour before cooking. My update: identify in boring cooker and cook on LOW for nigh eight hours. Let cool 20 minutes before eating. ...more

Apr 04, 2018 Annie rated information technology liked it

I love asian foods of all kinds and have found it difficult to find a cookbook that covers all the recipes I am looking for. This volume is esthetically pleasing in many ways - the photos are neat, numerous and look like they are staged and colorized to seem "retro" and the recipes are clearly written and laid out. I appreciated the introduction which explained some of the uncommon ingredients (I am lucky to take a asian market close past then I have access to most of the items suggested) and also the I love asian foods of all kinds and have found it difficult to find a cookbook that covers all the recipes I am looking for. This book is esthetically pleasing in many ways - the photos are neat, numerous and look like they are staged and colorized to seem "retro" and the recipes are clearly written and laid out. I appreciated the introduction which explained some of the uncommon ingredients (I am lucky to have a asian market shut by so I have admission to most of the items suggested) and also the little stories / vignettes that accompanied the recipes. They were fun to read and made the book feel more than interesting than a straightforward cookbook. However I did take a few problems with the book as a whole. I felt that the authors were oversimplifying some of the recipes in a manner that fabricated them look unappealing (i.e. Soy Sauce Eggs, Miso Soup etc.). There also seemed to be a heavy focus on appetizers which some people may prefer but I do not. When I beginning received the volume I actually read it cover to comprehend (this is an odd way of using a cookbook according to some - only I similar to do this with nigh of the cookbooks I buy to get a sense of when and how to best employ them) and naught stood out to me. Normally I stop up with a bunch of post its that somewhen get removed or permanently affixed afterward further review but in this book everything seemed to blur together. Over the course of the twelvemonth or then that the book has lived on my shelf I take forced myself to pull information technology out and endeavour some recipes (I paid expert coin for information technology after all). After cooking at least ane or two items from each affiliate we have establish a few standouts that we enjoyed thoroughly: 1) The Spicy Cold Celery - it was delicious every bit a snack or side and is a proficient way to use upward extra celery that you would unremarkably throw out. 2) The Sichuan Pork Ragu - this really isn't an asian dish but it actually is hearty and tasty. Nosotros added tofu to ours so that information technology came out more like mapo tofu rather than a bolognese sauce. three) The Cumin Lamb - by far in a manner this recipe has been our favorite from the volume. We have cooked it many times for many different people and everyone loves information technology. We like to make it extra spicy and serve information technology with a chilled vegetable side (celery / tofu / bok choy / asparagus etc.) or a cooling soup ie craven velvet soup with chinese chives (not in this book) or chicken corn soup etc. 4) The Thai-Fashion Lettuce Cups - these are basically simply lettuce cups with larb-like filling but it is tasty and easy to make. Overall, I think the proficient outweighs the bad as some of the recipes have become part of our rotation and the writing / expect / feel of the book is funky and interesting. If you like asian cooking or but want to attempt something new grab this book and check it out - might non be the all-time one out at that place but for our purposes it has been worth the purchase. ...more

October 06, 2017 Maria rated information technology really liked information technology

I lead a Cookbook Lodge at the library where I work and one time a quarter we meet. We choose a cookbook, everyone prepares a dissimilar recipe from the cookbook to bring to the meeting, so nosotros eat a large potluck-way meal. It's crawly, and is always 1 of my favorite nights at the Library. In July we cooked from Lucky Peach Presents 101 Easy Asian Recipes. I have always been intrigued by Asian cuisines but find many of the cookbooks intimidating with the long lists of special ingredients. Afte I pb a Cookbook Club at the library where I work and in one case a quarter we encounter. We cull a cookbook, everyone prepares a dissimilar recipe from the cookbook to bring to the coming together, and so nosotros consume a big potluck-way meal. It's crawly, and is always 1 of my favorite nights at the Library. In July we cooked from Lucky Peach Presents 101 Easy Asian Recipes. I have e'er been intrigued by Asian cuisines but find many of the cookbooks intimidating with the long lists of special ingredients. After using Blue Apron'due south meal kit delivery service for awhile and succeeding with a few of their Asian inspired recipes, I was feeling more confident.

This is a great cookbook for newbies to Asian cookery. Information technology pulls dishes from many, but not all, areas of Asian cooking, and it has a humor. Cookbook Clubbers probably prepared 35 different dishes from the book, and they were all slap-up, and many of them were easier than expected. There are also a number of skillful vegetarian dishes. The Tofu Snack was super yum!

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Jul 14, 2017 Mari McR rated information technology information technology was ok

Despite that other readers' comments appreciated the images accompanying recipes, I found the photos depicting colors from the 1970s and 80s. I did not capeesh the recipe with 1 ingredient of "ORANGES" and a presentation of orangish slices on blackness plate. I do non appreciate the style the author made his point that Asians ofttimes do not 'make' dessert, which is sometimes simply a plate of one fruit. This simple point did non need a 'recipe' of 2 pages featuring the ane ingredient. Despite that other readers' comments appreciated the images accompanying recipes, I found the photos depicting colors from the 1970s and 80s. I did non appreciate the recipe with one ingredient of "ORANGES" and a presentation of orange slices on black plate. I practice not appreciate the fashion the author made his point that Asians often do not 'make' dessert, which is sometimes only a plate of 1 fruit. This uncomplicated bespeak did not need a 'recipe' of 2 pages featuring the one ingredient. ...more

Apr 10, 2019 Bryce Gorman rated it really liked it

This was such a fun read. Lucky Peach offers some funny quirky ideas. This book offers easier versions of pan-Asian recipes without the over-done stuff similar General Tso's chicken. You become recipes similar okonomiyaki, Korean pumpkin pancake, and char sui without having to get a billion specialty ingredients.
They advisedly explain the foods, only make the instructions easy to understand. It'south a book that whatsoever level cook tin pick upwards and use. This was such a fun read. Lucky Peach offers some funny quirky ideas. This volume offers easier versions of pan-Asian recipes without the over-done stuff like General Tso's chicken. You get recipes like okonomiyaki, Korean pumpkin pancake, and char sui without having to get a billion specialty ingredients.
They carefully explain the foods, but brand the instructions easy to empathise. It'due south a volume that any level cook can pick up and use. ...more than

Jan 06, 2020 Christy rated information technology information technology was amazing

I freaking loved this book. It's hilarious and irreverent and every recipe in it sounds delicious. It'southward got the David Chang gang's vibe just correct: brand delicious food beginning (eastward.g. don't ignore the concept of indigenous specificity, only don't worship at the false god of authenticity either). Perfect for those of the states (white) American kids like me who grew up eating a wide variety of Asian cuisine but don't take a peachy frame of reference for how to (at least vaguely) reach it. Fantastic. I freaking loved this volume. Information technology's hilarious and irreverent and every recipe in it sounds succulent. It's got the David Chang gang's vibe just right: make delicious food get-go (e.g. don't ignore the concept of ethnic specificity, simply don't worship at the false god of authenticity either). Perfect for those of united states of america (white) American kids like me who grew up eating a wide variety of Asian cuisine but don't have a smashing frame of reference for how to (at least vaguely) accomplish information technology. Fantastic. ...more than

May 05, 2018 Kym rated it liked it

This cookbook has lots of intriguing Asian-inspired recipes. You lot probably aren't going to discover the ingredients in your pantry (unless you lot are at your Asian grandmother'southward house,) so y'all will need to do some shopping. The photos are expertly washed, however some are more than appealing than others. It is worth a wait if Asian cooking is something you'd like to endeavour. This cookbook has lots of intriguing Asian-inspired recipes. You probably aren't going to find the ingredients in your pantry (unless you lot are at your Asian grandmother's business firm,) so you volition need to practise some shopping. The photos are expertly done, nonetheless some are more appealing than others. It is worth a wait if Asian cooking is something you lot'd like to effort. ...more

Jun 22, 2020 Angela rated information technology really liked it

Best parts: breaking down condiments into 3 levels (like must haves, would be nice, and serious cook), with an caption for the purpose of each ingredient; humorous back stories; example pictures. Some recipes actually are super easy.

Nov x, 2020 Christina rated it really liked it

Tried making the hot and sour soup and failed, however, I kicked barrel with a few recipes: whole Chinese Five Spice chicken, beef satay, sichuan pork ragu, and soy-braised short ribs! They were delicious! The cookbook was likewise full of funny blurbs and content that fabricated the experience enjoyable!

Checked it out from the Library and loved it so much that I bought a copy for myself. Now go spotter Ugly Delicious.

Asian Cookbook

Like shooting fish in a barrel to follow, succulent Asian recipes. From starters to desserts—all YUMMY! And you don't need whatever new pots, pans, gadgets or kitchen counter clutters to make each recipe successfully!

Oct 12, 2018 Ashani rated it it was amazing

After watching David Chang I decided to get for this ! Luckily local library had this book. simplified Chinese cooking :) !

Apr 29, 2019 Patty rated it really liked information technology

This is a great cookbook to become you into many different styles of Asian cookery...from pantry to plate.

So good

A really friendly entry into this scope of cuisine, knocked out and outlined to a listing of steps. Very nice!

January 18, 2020 Veronica rated it it was astonishing

Authentic, delicious and easy to follow. One of my favorite cookbooks.

Mar 17, 2020 Kelly rated information technology liked it

A great number of Asian Recipes that I'd like to attempt. Could exist improved with more photos! A great number of Asian Recipes that I'd similar to try. Could be improved with more photos! ...more

Jun 27, 2021 Steph rated information technology actually liked it

Swell approachable Asian recipes. I can't wait to try them. Great approachable Asian recipes. I can't wait to try them. ...more

Oct 28, 2015 Rosa rated it liked it

I am sorry to say that out of 101 recipes, there are simply a handful that I'm interested in making... I'thousand always annoyed when people critique cookbooks in this manner without explaining what they mean (how tin can there be 101 recipes that failed to generate your interest?), but at present that the shoe'south on the other foot, I'm somewhat at a loss... I suppose in general I would say that information technology's sort of titbit heavy - there are thirteen pages' worth of different pancakes, which is a *separate* section from the 32 I am sorry to say that out of 101 recipes, at that place are simply a handful that I'one thousand interested in making... I'm e'er annoyed when people critique cookbooks in this manner without explaining what they mean (how can there exist 101 recipes that failed to generate your involvement?), merely now that the shoe's on the other foot, I'm somewhat at a loss... I suppose in general I would say that it's sort of titbit heavy - at that place are 13 pages' worth of different pancakes, which is a *separate* department from the 32 page appetizer department (which includes kimchi & soy sauce eggs) - I realize information technology's possible to build a meal out of scallion pancakes, hardboiled eggs rolled in soy, and Spicy Cold Celery, but it's not really how I or my family eats. The poultry section is heavy on on-the-bone & dark meat chicken (Lacquered Roast Chicken, Braised Chicken Wings), which I realize is more than foodie-aligned but which is non my personal preference (merely I'g offering this every bit being more on me than as another cheque off the book's "shortcomings" listing). The iii recipes I've tried (Economy Noodles, Jap Chae, and Miso-Roasted Fish) were pretty meh. Then as an actual cookbook that I apply, this isn't going to take much value... however, I absolutely adore the voice and sensibility of the collection as a whole - the blithesome celebration of inauthenticity (although as someone who often cooks "Asian," I volition say they truly did make an effort to Keep It Real where it was practical), the styling of each photo to resemble an erstwhile Chinese American cookbook from the 1970s that y'all might in someone's yard sale (the kind that would feature ketchup as a key ingredient in 80% of the dishes)... and the writing is just delightful. This is the accompanying text to the recipe for Soy-Braised Short Ribs (yet another boney-meat thing I wouldn't make, alas): "Lucky Peach editor Dave Chang is known for his love of cheap bear, his pork buns, and his rage. But if you wanna see childlike delight overtake him, all you lot need to do is talk to him almost his mom'southward braised curt ribs, which are the inspiration for this dish." I enjoyed looking through the cookbook enough (despite recognizing that I wasn't actually going to employ it much fifty-fifty every bit I was paging through) that I probably would have upgraded to 3 1/2 stars if the recipes had turned out better.
PS - be forewarned that "Asian" substantially boils down to Chinese/Korean/Japanese w/ a smattering of Southeast Asian recipes, many interpreted through an American lens (like Mall Chicken), and that they elected to skip the Indian subcontinent altogether. This is all explained in the Intro section. ...more

Review can be read at Information technology's Nigh The Book

Like shooting fish in a barrel recipes are the siren'due south call to busy people. Piece of cake recipes that really gustatory modality good seem too expert to be true. And so of course, I had this book pre-ordered. I'm a fan of Lucky Peach and like their writing style in improver to the foods they usually showcase. I had high hopes for this book.

This book is fairly straight frontward. Capacity are organized by food types: noodles, meat, pancakes, rice. There is a decently sized introductory section that explai

Review tin exist read at Information technology's About The Book

Piece of cake recipes are the siren's call to decorated people. Easy recipes that really taste good seem too adept to be true. So of course, I had this book pre-ordered. I'm a fan of Lucky Peach and like their writing style in addition to the foods they normally showcase. I had loftier hopes for this book.

This volume is adequately straight forward. Chapters are organized by food types: noodles, meat, pancakes, rice. There is a decently sized introductory section that explains ingredients used that are mutual to Asian pantries. Interestingly, this was cleaved into three groups of ingredient types: Basic, Intermediate, and Champion. Essentially, the items that range from frequently used to rarely used in the book. The best thing about the pantry department is the pictures. The writers kindly included pictures of the products they themselves use. If you've ever been the fish out of water staring at thirty versions of the same product, all in a foreign language, and you accept to pick i to brand a special dish this is a large help.

These recipes are easy, only that doesn't hateful they're not potentially time consuming. They besides involve actual work. You will exist cooking with actual ingredients that crave chopping, measuring, and/or rolling. A more advisable championship for the book could be 101 Less Complex Yet Nevertheless Succulent Asian Recipes. If you lot truly have no clue what you're doing in the kitchen this book isn't really going to help. If you're intimidated by a cuisine you lot've never attempted this volume is awesome.

This book doesn't faithfully and authentically recreate recipes from Asian cuisines, nor does it merits to. It actually claims to be 100% inauthentic and does then enthusiastically. The inauthenticity claim is just one case of the very funny writing found throughout the book. The pictures are good, the recipes are approachable, just my absolute favorite part of this book was the writing.

Okay, so goop snobbery is a matter. Is homemade goop going to taste better? Aye. Will the broth police show up and arrest you if you don't employ homemade broth? Nope. Non everyone lives in a world where we tin can purchase the perfect chickens and use them to make the perfect broth. Use the ingredients your budget and time allow and enjoy your nutrient.

...more

101 Easy Recipes is a fun collection of Asian recipes written in Lucky Bully's signature way. One of the all-time food magazines out there, Lucky Peach, has since published a few cookbooks. 101 Piece of cake Asian Recipes was the first and is something I've cooked from quite a lot since its release in September 2015.

Read our total review hither: http://cookthesebooks.com/lucky-peach...

101 Easy Recipes is a fun collection of Asian recipes written in Lucky Peachy's signature style. One of the best food magazines out in that location, Lucky Peach, has since published a few cookbooks. 101 Easy Asian Recipes was the first and is something I've cooked from quite a lot since its release in September 2015.

Read our full review hither: http://cookthesebooks.com/lucky-peach...

...more

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