Easy Asian Cookbook - by Kathy Fang (Paperback)

Book Synopsis

100+ Asian dishes so tasty and easy, you'll never need takeout again

Your favorite Asian-American restaurants combine traditional cooking styles with everyday supermarket ingredients. Now you can recreate their popular signature dishes at home with the Easy Asian Cookbook. It's packed with more than 100 simple, flavorful recipes for stir-fries, curries, noodles, bowls, and more. Many take just a few steps-and can be on the table in 30 minutes or less.

Let the Easy Asian Cookbook be your guide as you explore the Asian roots and American innovations behind your favorite dishes and learn their essential cooking techniques. Dig into recipes from Chinese, Filipino, Vietnamese, Korean, Japanese, Thai, and other wildly flavorful cuisines. With so much variety to choose from in this inclusive Asian cookbook, you can skip the takeout tonight!

The Easy Asian Cookbook includes:

• 100+ authentic classics-Cook up restaurant staples like Pad Thai with Tofu, Honey Walnut Shrimp, Teriyaki Chicken, Sweet and Spicy Korean Short Ribs, Chicken Adobo, Garlic Bok Choy, Tuna Poke Bowls, and many more.
• Perfect choices-Recipes in this Asian cookbook are indexed by country of origin, and handy labels help you find the dietary preferences you need-along with features like "one pot" or "faster than delivery."
• Menus to share-Dig into themed menus-or create your own with a variety of vegetable, meat, seafood, breakfast, and even dessert dishes for any occasion.

Savor a delicious Asian meal made in your own kitchen with the Easy Asian Cookbook!

Review Quotes

"Chef Kathy's unique perspective on Asian food is both approachable for the everyday home cook and engaging for the seasoned chef looking to re-create quintessential Asian dishes." --Kaimana Chee, Chef Ambassador of JUST, Executive Chef of Uncle's Hawaiian Grindz, Food Network Chef, and Cut Throat Kitchen Champ

"Love it. Love it. Love it. Kathy Fang's Easy Asian Cookbook is indeed simple to use with delectable dishes [that] I have already put in my personal 'tried and true' set of recipes. A must-have for anyone who has been too intimidated to try restaurant-quality Asian appetizers, entrees, and desserts. These are easy peasy!" --Kathy Chin Leong, award-winning freelance writer covering travel, food, and real estate for the New York Times and other publications, and author of San Francisco's Chinatown

"Wow, Kathy's book is simply brilliant! I absolutely love the explosion of color in every page; you can almost taste and touch every dish as you flip through. She truly poured her heart and soul in every teaspoon. I was thrilled to try out all of her mouthwatering recipes in my own kitchen." --Kimia Kalbasi of kimiaskravings.com

About the Author

Kathy Fang is a San Francisco native who grew up in the kitchen of her family's restaurant, House of Nanking, and later became co-owner and chef of the Fang Restaurant with her father. She blends her family's Cantonese and Shanghainese heritage to create sophisticated and multicultural cuisine. Kathy teaches students to cook and has competed on Food Network shows like Chopped, where she is a two-time champion.