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Asian Grilling: 85Kebabs, Skewers, Satays and Other Asian-Inspired Recipes for Your Barbecue Hardcover – 4 Jun 2002

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Product description

Amazon.com Review

In her award-winning Cracking the Coconut, Su-Mei Yu offered one of the best introductions to "cooking Thai" we have. Her Asian Grilling moves beyond Thailand to include the mouthwatering satays, kebabs, skewers, and other tempting grilled dishes from that country plus Vietnam, Korea, India, Burma, Laos, and Cambodia. With Su-Mei's help, and an outdoor grill, this intensely flavored food is easy to prepare; readers should waste no time in trying any of her 85 recipes, including super versions of more "familiar" fare, like Mongolian-Chinese-Style Lamb Kebabs, as well as "newer" recipes such as Garlic-and-Pepper Shrimp and Kumquats, spicy Myanmar-Style Grilled Duck, and Grilled Scallops with Pineapple-Chile Glaze in Endive.

After providing key technical info (for authentic taste, Su-Mei champions use of the traditional mortar and pestle, though she also endorses the blender with a few procedural adjustments), she then offers her skewer repertoire, which can be matched with zesty dipping sauces and flavorful relishes like Tomato and Chile Sambal or Indonesian Peanut Sauce. Companion chapters, "Wrapped and Grilled" and "Grilled and Wrapped," present alternative versions of traditional case-cooking in dishes like Grilled Marinated Catfish in Banana Leaves and Korean-Style Grilled Beef in Lettuce. Equally tempting are recipes for grilled salads like the feasible-to-fix-after-work Thai-Style Grilled Eggplant Salad; noodle and rice dishes, including Soba Noodles with Grilled Vegetables and Sesame-Ginger Dressing; and grilled desserts, such as Grilled Mangoes with Ginger Syrup. With a separate section on making the required spice blends and pastes, tips on shopping, and color photos throughout, the book opens grilling vistas to those of us inclined to simply throw some hamburger on the barbie again, for want of a better way. The dishes are also just plain fun to prepare. --Arthur Boehm

About the Author

Su-Mei Yu is the author of Cracking the Coconut, which won an IACP Cookbook Award in 2000 in the First Book Category, and Asian Grilling. She is chef-owner of the acclaimed Saffron restaurant in San Diego, California. Born of Chinese parents in Thailand, at the age of five she was enrolled in an exclusive boarding school founded by the Royal Court of Thailand. At age fifteen, Su-Mei came to an American mission boarding school in Kentucky. After graduation, she received a master's degree in social welfare. After twelve years as a social worker, she joined the graduate school of social work at San Diego State University as an assistant professor. In 1985 Su-Mei opened the first Thai restaurant in San Diego.

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Product details

  • Hardcover: 176 pages
  • Publisher: William Morrow Cookbooks (4 June 2002)
  • Language: English
  • ISBN-10: 0066211190
  • ISBN-13: 978-0066211190
  • Product Dimensions: 20.7 x 0.6 x 23.2 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #3,70,839 in Books (See Top 100 in Books)
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.4 out of 5 stars 6 reviews
C. Wallis Davenport
4.0 out of 5 starsMouth-watering recipes from South East Asia
13 August 2002 - Published on Amazon.com
Verified Purchase
43 people found this helpful.
Marianela M.
4.0 out of 5 starsgood collection of recipes across Asia with a Thai/Vietnamese focus
14 January 2014 - Published on Amazon.com
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4.0 out of 5 starsDelicious results
5 July 2006 - Published on Amazon.com
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12 people found this helpful.
Rebecca M. Cochran
5.0 out of 5 starsFive Stars
18 July 2014 - Published on Amazon.com
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4.0 out of 5 starsGreat for grilling & sauces
22 August 2006 - Published on Amazon.com
10 people found this helpful.

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