Best Asian Cookbooks of 2010
Posted on 21. Dec, 2010 by grace in Asian Cookbooks, Best of 2010
Best Asian Cookbooks of 2010
As holiday gift giving is at its peak, we’re recommending our favorite Asian cookbooks of 2010. These cookbooks are educational, entertaining, informative, filled with personal stories and most of all, they have wonderful recipes ranging from very easy to the more sophisticated according to your level of expertise. And of course, the food photography is wonderful and at times, just mouth watering phenomenal. We’d like to congratulate Grace Young, Author and Master Wokstar of Stir-Frying To The Sky’s Edge for being awarded the 2010 Gourmand World Cookbook Award Best Chinese Cuisine cookbook in the US ,Shubhra Ramineni, Author of Entice with Spice for wining the award for Best Indian Cuisine cookbook in the US and Elizabeth Andoh, Author of Kansha for Best Japanese Cuisine cookbook in the US!
Overall, it’s wonderful to see how many great Asian cookbooks have been published and we’re so pleased to see how diverse they are as well. Personally, we love reading cookbooks for pleasure but it does make me hungry!
By Grace & Jaden
Thai Street Food By David Thompson
Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions by Elizabeth Andoh
The Just Bento Cookbook: Everyday Lunches To Go by Makiko Itoh
Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes By Ming Tsai
Entice With Spice: Easy Indian Recipes for Busy People by Shubhra Ramineni
8 Responses to “Best Asian Cookbooks of 2010”
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Thank you for including KANSHA in your round-up (kansha shimasu … I am most appreciative). I am pleased to add my name to Grace Young’s and Shubhra Ramineni’s… Kansha was awarded the 2010 Gourmand World Cookbook Award Best Japanese Cuisine cookbook in the US
grace Reply:
December 23rd, 2010 at 1:33 pm
Congratulations Elizabeth! I just included you in my intro.
Trying to figure out if there is a misprint on Page 105, for Chicken Tikka Masala. Half pound of chicken (1/2 Chicken kebabs recipe) seems skimpy for 4 people.
Hi Liz…I recommened the serving size to be 3 to 4 people only because this is a very rich dish with a creamy curry base, and I usually serve it with other dishes at the table so there is a variety of meat and vegetables. Many of my portion sizes may seem small, but I took into account a full Indain meal has a variety of vegetables,condiments, bread and rice. You may try my recipe as listed, and then if you like it, you can most definitely double it. Hope you like it!:-)
Wow, so cool to see A Cook’s Journey to Japan included in this round up. Thank you!
Thank you for choosing my book to be included in such an awesome group. ^_^
Who knew that we can lose weight by using a awesome cookbook I found. Veiw it for yourself.