- File Size: 231905 KB
- Print Length: 368 pages
- Publisher: Page Street Publishing (June 27, 2017)
- Publication Date: June 27, 2017
- Sold by: Amazon.com Services LLC
- Language: English
- ASIN: B01MPZIT2Q
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #1,759 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Digital List Price:||$15.39|
|Print List Price:||$21.99|
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101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes Kindle Edition
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From the Author
I grew up in the great city of Los Angeles, which is a perfect melting pot! Within a 10-mile radius, there was Thai
Town, Koreatown, Little Tokyo, Boyle Heights, a Central American hood and little Phillipinotown. That meant I grew
up eating these ethnic cuisines daily and had access to legendary institutions like Spago, Michael's and Border
Grill. LA has such a unique culinary landscape and it's a city I love to the marrow.
My Chinese grandparents moved to Thailand, where my parents were born, and then my parents came to LA in
1966. My grandmother was my first culinary teacher. I sat on the counter and watched her make dinner every
night. As I got older, we'd take the bus to LA's Chinatown, eat dim sum, buy groceries for the day, then come home
and cook. I saw thousands of dinners cooked in front of me and, eventually, I was able to help.
I worked at my family's restaurants and markets. I got to see food in 360˚, from farm to market, market to
restaurant, then cook to table. I had such a unique culinary upbringing, and that was just my first 15 years. Then
the following years brought me to French culinary school, Japanese cooking school and then to working at some
great restaurants in LA. I took my time working through many cooking schools as a culinary educator. After that, I
did a stint in corporate dining, which brought me to one of the best hotel casinos in America. All that was before
television. Then I lived my own version of Food Network Star, having been mentored by stars like Alton Brown,
Giada De Laurentiis and Bobby Flay.
I bring all these years, these thousands of hours, to this book. I think there are two types of chefs in the world.
The first type are the ones who want to innovate and create new combinations of flavors. And then there's the
sort that I am, the artisans who want to study and cook the foods from the past that have profoundly influenced
and interested them. I want to learn and cook the classics, become so intimately familiar with them, that I can
understand where they came from. And I want to know why: why does this dish exist and why is it so delicious? In
my opinion, the why takes us deeper into appreciating any dish. And it's my passion to translate it into common
terms and make them easy to understand, to demystify them. I want to make them easy to cook in any home.
My goal is to get you as close as possible to the authentic and delicious. But more, I want you to understand the
mechanics of these ethnic cuisines. If you want to cook authentic, delicious food, just follow my directions using
the right ingredients. But if you want to really understand the why, the essence of each cuisine, read. Read the
chapter intros, the recipe headers for all the tips and tricks. The nuggets of knowledge are all there for you to
take. But none of this works without actually cooking as many dishes as you are motivated to, over and over. Like
anything you want to be good at, practice and have fun! This book has been 25 years in the making, and I hope it
gives you a lifetime of joy.
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I’m a major Asian food snob (or at least I like to think I am) – I used to live in South Korea and spent a year travelling Asia. I also own so many cookbooks that I have to hide Amazon packages from my boyfriend so he won’t see I bought another cookbook. :) I pre-ordered this book because I just love Jet Tila! I watch him on Cutthroat Kitchen, I follow him on Instagram, and I watch his AWESOME Facebook Live cooking demos. This book basically covers most of Asia (Thai food, Chinese, Korean, Japanese, Vietnamese, India, etc) – and Jet is one of the few chefs I trust to be able to pull off a whole continent. I did not need another cookbook (especially Asian food.. I own every Korean cookbook written in the last 15 years & about 25 other Asian cookbooks..), but this book is just stellar & we’ve had Jet’s recipes for dinner 3 nights in a row now!
The typical cookbook has only a couple recipes that sound good & I may make 1 or 2 things out of the entire book. Looking through this book, EVERY SINGLE recipe sounds delicious! “Oh, I should make that! Oh, I bet we have the ingredients for that. Ohhh, maybe I’ll make that! Oh, that looks good!!” I’ve read the book cover-to-cover, and I just love Jet’s comments and pointers on each recipe & the abundance of pictures.
So far, I’ve made Korean spicy grilled chicken, Pad Thai, and panang chicken curry. All 3 recipes turned out spectacularly! The Korean chicken was perfectly balanced sweet & spicy, just as I remember from Korea. I’ve made pad thai twice in the past, and it’s SUCH a hassle & mine always has turned out a little mushy and oddly thick. This recipe is written in a far more approachable way vs. the unnecessarily complicated recipes I’ve attempted to follow in the past. Jet’s tips on when you the noodles are done with their soak, when they’re done being stir-fried, and when you add the sauce to finish were all key for making the perfect dish. I was so impressed! Neat to read Jet’s family was one of the first to bring Pad Thai to America 40 years ago.
I received this book in the mail on a work day, so I’m looking forward grocery shopping this weekend to stock my pantry, so I can make things other than just the chicken recipes. I love that there are no wacky, impossible-to-find ingredients in this book. No special trips to Asia required to find some sauce they only make it a little village in the middle of nowhere.. I live in the boonies of Northern California & every ingredient is wildly available in our grocery store or the little Asian market.
I’m obsessed with Thai sticky rice, so I’m excited about the straight-forward instructions on how to make it! I’ve looked online in the past & it always seemed too complicated. Can’t wait to make the sticky rice & then to Jet’s mango sticky rice. YUM. The coconut chicken soup sounds delicious, Jet’s famous drunken noodles, as well as miso roasted cod – I always buy cod and never know what to do with it. I could go on & on about which recipes I'm excited to make, but then I will have listed everything in the book...
This is a very non-intimidating, yet wonderfully authentic cookbook everyone should own. I’m going to see how many nights in a row I can make dinner out of this book, but I don’t think I’ll have a problem trying every recipe. 3 nights down, maybe 60 more to go! Go buy this book, it’s awesome!
Things that I love about this book
1. The recipes are easy to do. You might have a hard time finding some of the ingredients at your local grocery store - but a trip to an Asian Grocery store will get everything that you need.
2. It's not focused on one type of food. Tila has collected some of the best food from across the spectrum and given you step by step directions to replicate.
3. It's not pretentious. Too often I've gotten a cookbook that is filled with recipes where the chef was trying to show how amazing he is, instead this appears to come from his heart. Because of this, you are presented with recipes that you want to make, not a book that will just sit on the shelf.
In the first week I've had this, I have made three recipes and they have been amazing. Currently, I am fermenting some siracha sauce from a recipe and I can't wait to try it. Just looking at some of them and comparing them to what's on the web, you can see how much more authentic Tila's are.
Top international reviews
J'aurais aimé plus d'images des assiettes car on mamge avec le yeux.
Mais sinon un Must à avoir.