Asian Tapas: Small Bites, Big Flavors
Christophe Megel & Anton Kilayko
Periplus, 2004 (2004)
Reviewed by Hilary Williamson
hef Alain Ducasse's foreword to this cookbook tells us that contemporary cooking is '
experiencing an explosion of cultural diversity
' and that it has '
become a citizen of the world
' - for which my taste buds are extremely grateful. In her introduction, Judy Sarris speaks of the book's '
skillfully concocted selection of recipes inspired by the traditional flavors of Thailand, Singapore, Vietnam, India, Japan and Bali
'. The photographs are exquisite.
Rainbow Quail Eggs
make a very colorful addition to any festive table - they and many other recipes require that you have access to a well stocked Asian food store for ingredients like
(that one's new to me but I was able to look it up in an Ingredients section at the back of the book).
Spicy Lamb Seekh Kebabs
look tasty and simple to make. I'm salivating over a picture of
Flaky Siew Mai Croissants
(the filling includes ground pork and chicken, shrimps and shiitake mushrooms, yumm!)
ere's another appetizing image of
Kashmiri Shrimp Kebabs with Ginger and Coriander
. Or how about
Spicy Kimchi Pancakes with Vinegar Soy Dipping Sauce
? I love satay. Variations here include
Pork Satays with Pineapple and Spicy Peanut Sauce
, which I plan to try this summer. Detailed intructions (with photos for each step) accompany more complicated creations like
Bok Choy and Goat Cheese Barbajuans
. Desserts? Several are tucked in here, like
Spiced Sumatran Coffee
(with dark rum) would finish a meal off nicely.
ost of these are not simple recipes, the challenge starting with acquiring the ingredients. But, if you are willing to make the effort to impress your guests,
offers exciting flavor combinations and elegant results.
Note: Opinions expressed in reviews and articles on this site are those of the author(s) and not necessarily those of BookLoons.
Find more NonFiction books on our
or in our book