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The Asian Barbecue Book: From Teriyaki to Tandoori by Alex Skaria

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Books : Cooking : English
 

Here
is an excellent and very useable barbecue cookbook. It covers such wide geographic area and so many cuisines that you
may be lost in your choices of recipes and styles of barbecuing. It is akin to covering Europe for a specific type of
cooking technique. Apart from this criticism, this is a very nice addition to any kitchen library if the cook favors
barbecue as a cooking technique. The author describes grill techniques, grills and tools in great details, and devotes
eight pages on reviews of essential Asian ingredients. The following 20 pages offer recipes for marinades, sauces, dips,
spice pastes, glazes, rubs and stuffings.||The recipes are well written, easy to follow and include preparation and
grill times. They are not easy recipes but with modest cooking skill no cook should have problem. Layout is good,
recipes are on single page many accompanied by nice photo illustrations. An Asian market source is essential to find
some of the ingredients. In accordance with Asian tradition, only charcoal grills are used. All meats and poultry are
included with 12 to 18 recipes for each type, including grilled vegetables and fruits. The index is brief, cross
referenced and adequate. 

- George Erdosh, Amazon.com

The author shows an excellent talent to
introduce even the novice to asian barbecue cuisine. On the first 15 pages he just gives you basics for anyone who wants
to get into BBQ and even some hints for the expierienced cook. This part is followed by a clear and detailed overview
which gives you an introduction to the ingedients and principles of marinades, pastes and glazes, not to forget the rubs
and stuffings. It covers the best from the phillipines to mongolia and from Lebanon to Japan, for any taste there is a
bite. From then on you are ready to face the principle dishes combined to different starters, salads and even sweets.
What makes this book something special is the authenticity to the real asian cuisine which differs so much to the so
called fusion cuisine. On the other hand it is the excellent base to get creative. 

- E Kaiser,
Amazon.com                                                             

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