Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes that will excite anyone yearning after new and delicious ways to approach the tastes of the East. Cultural lines blur as they explore the breadth of Asian cuisine to bring you dishes inspired by the cooks of Bali, Malaysia, Thailand, Vietnam, Japan, and many more. The food is imaginative, approachable and can just as successfully be brought to life at a sophisticated dinner, a lazy lunch, or a cool partyùor very simply as a tasty little snack. These recipes of appetizers and finger foods, illustrated with the cutting-edge photography of Edmond Ho, is exquisitely presented to provide huge impact.
One of my favorite cookbooks This has become one of my favorite cookbooks. It is perfect for extra special dishes for parties, or for two. The dishes are not difficult to prepare, have delicious flavors, quick to prepare, and are all shown in wonderful photos beautifully presented. This cookbook has classy recipes with a modern flair and gourmet flavors but didn't use exotic hard to find ingredients. I regularly cook the miso marinated black cod, and also love the satay. I think this cookbook would suit home cooks that like pan asian gourmet food, without hours of preparation, although the dishes all come out deceptively looking like you have spent much time making them...highly recommended!
Sorry, it's a beautiful presentation, but... I agree the book is visually well presented and appealing, but the content is not suitable for home cooks, nor aspiring chefs. I admit I am 'flexible' in the use of 'fusion' cooking and terms, but I had definite ideas in mind when I read "Asian TAPAS". The (Spanish) tapas I know and love are not so labor intensive, nor contain such large shopping lists of ingredients. Elegant food? Absolutely. Flavorful and interesting food? Without a doubt. "Tapas", as I know them? Absolutely not - the French influence of intense preparation and manipulation (not a bad thing, don't misunderstand me), is inappropriate here - frustratingly intense efforts for 'tapas'. Also, where in the U.S. does a typical home cook/aspiring chef find, or more importantly, Afford, abalone?? It's my understanding that the finest North American source of abalone was California, and, greedy folks as they are, they overfished their abalone to extinction. Do you have the staff required to do all the mise en place and prep work for these works of art? Some cookbooks are more the display of the talents of the author chefs, rather than a source of encouragement and teaching to home chefs. This is the second time I have bought a cookbook without visual inspection - I will not do it again.
A beautiful recipe book that blurs cultural lines Co-written by an executive chef, Asian Tapas: Small Bites, Big Flavors is a beautiful recipe book that blurs cultural lines in its presentation of exciting flavors from Bali, Malaysia, Thailand, Vietnam, Japan, China, and more. From Flaky Cashew Nut Puff Pastry Squares, to Summer Green Tea Noodles with Mussels, to Spicy Crab Salad Sandwiches and more, the preparations within combine traditional ingredients to create inventive and mouth-watering, succulent dishes. Each recipe is accompanied by a full-page color photograph that captures the dish with the precision of a skilled artist. A beautiful, captivating compendium recommended for kitchen cooks of all skill and experience levels who want to try preparing something a little different.
Anything Goes Trivia
Last Kiss
Megaton Man
Trevor
