Title: Modern Asian Kitchen
Author: Kat Lieu
Publication: April 9, 2024
Publisher: Harvard Common Press
Genre: Cookbooks, Non-Fiction
Pages: 208
SYNOPSIS: (From Amazon)
Heaped on big plates, Sichuan beef and broccoli and Indian chicken tikka masala are timeless comfort foods, to be sure, but there’s a brand-new style of Asian cooking that’s giving them a run for their money. It’s more about grazing through small plates than sinking into one big one. It’s more about pan-Asian fusions—“third culture” foods, the cooking of the Asian diaspora—than about each culture’s oldest traditions. It’s more plant-forward than meat-centered. It’s irreverent and fun and incredibly delicious. And it’s all captured in Modern Asian Kitchen.
REVIEW:
**A copy of this book was provided by the publisher via NetGalley in exchange for an honest review.**
Learning asian food has been one of my new hobbies and this cookbook allowed me to try some new recipes. It has a full range of different types of dishes from appetizers to entrees. The book also offers a range of spice levels and ethnicities, which I loved.
My only issue is that some of the recipes were so simple, which sounds fun, but I wanted to learn more intricate dishes. With that being said, I didn’t not like the book. I loved learning all the different types and it gave a lot of instructions and pictures to go by. The food was delicious and most of the ingredients were easy to find.
If you want to learn how to make some new types of foods, I recommend this book. It’s colorful and bright and easy to follow. Check this out and let me know if you liked it as much as me.
