The bible of Asian cooking!. This new hardcover edition of Charmaine Solomon’s iconic The Complete Asian Cookbook brings a fresh, contemporary design.
First published in 1976 and instantly recognised as a landmark in culinary writing, the book presents 800 traditional and modern recipes from fifteen Asian countries, including India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, the Philippines, China, Korea and Japan.
The recipes are written with home cooks in mind—clear, accessible, and reliably tested—making it easy for anyone to confidently prepare dishes from across Asia. Each chapter includes introductions that explain local cooking styles, serving traditions and cultural context, while a comprehensive glossary helps readers understand ingredients that, today, are far more familiar and widely available in supermarkets.
Key features: -Hardcover book -656 pages -26 X 20 cm
About the author Charmaine Solomon comes from a long line of exceptional cooks, and her passion for food began early. She started her career in Sri Lanka as a reporter and feature writer for an English-language newspaper, where she wrote a popular cooking column filled with practical advice and inventive recipes. Over the years, Charmaine has become one of the most respected voices in Asian cuisine, and is celebrated around the world.
