Review of "Essentials of Asian Cuisine : Fundamentals and Favorite Recipes" by Corinne Trang

There are more than 300 recipes in this book. The author informs us that there are eight major national cuisines. This is an amazing look at the cultures and the flavors of Asia. Included in the book are recipes from Japan, Cambodian, Filipino, Indonesian, Korean, Thai, Vietnams and the origin for most Asian food, China.

Corrine Tang presents us with the philosophy behind everything from Thai Spring Rolls to Cambodian Pickled Vegetables. The aspiring chef will enjoy the black and white photographs that show the finished product. There are mouth-watering color photographs, too. To be most helpful the author has presented us with a table of ingredient equivalents, and some sources you will want to know about to help you find some of the more unusual ingredients.

This enticing cookbook of Asian food is for the serious cook who wants to bring some of these new flavors to their guests and family.