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Rating: 
Summary: best
Review: Full of unusual but consistently reliable recipes. This cookbook is now owned by many of my friends and my extended family. We get together and have Terrific Pacific potlucks several times a year. Although the recipes are sometimes complicated, their flavors are memorable. This cookbook makes a wonderful gift for the electic, experienced chef.
Rating:
Summary: Extraordinary recipes that are a delight to the palate.
Review: Full of unusual but consistently reliable recipes. This cookbook is now owned by many of my friends and my extended family. We get together and have Terrific Pacific potlucks several times a year. Although the recipes are sometimes complicated, their flavors are memorable. This cookbook makes a wonderful gift for the electic, experienced chef.
Rating:
Summary: best
Review: I own about 200 cookbooks; this is the best.
Rating:
Summary: A great Pan-Asian book for home cooks
Review: I'm a cookbook junkie, and I have dozens of books I just look at and never actually cook from. This isn't one of them. It's stained and dog-eared, from trying exotic but not terribly difficult recipes like Pot Roast with Asian flavors, stir-fried spinach and a terrific pineapple upside-down cafe with rummy, coconutty whipped cream. A great way to cook Asian without resorting to fattening, take-out-style recipes. The small sections about markets in Southeast Asia and such are also good...they make you want to try this food in person!
Rating: 
Summary: Fast and Fun
Review: I've been making Thai Drumsticks for a Crowd for potlucks for the last two years. They're a real draw on a table full of tahini and tabouli! These recipes are easy and the authors descriptions are engaging. Not for people who are looking for serious ethnoculinary books, but easy to dazzle with.
Rating:
Summary: Fast and Fun
Review: I've been making Thai Drumsticks for a Crowd for potlucks for the last two years. They're a real draw on a table full of tahini and tabouli! These recipes are easy and the authors descriptions are engaging. Not for people who are looking for serious ethnoculinary books, but easy to dazzle with.
Rating:
Summary: One of the Best
Review: I've been through a lot of Asian Cookbooks but this is one that I keep comming back to for new and orginal reciepes. Asian Fusion is the Theme, particularly Southest Asia. Thai, Indonesia, Phillipines, Vietnam, Malaysia, Singapore and Fusion Recepies from Australia and New Zenland dot the pages as well as receipies that are had to classify other than really good. They blend ingredients and techniques for some awesome dishes. The book is more or less organized by theme and ingredient, finger foods, poultry, deserts, salads, soups etc.
In addition to the organization of the book the receipies are organized in a reasonable fashion as well. To many cook books haphazardly organize the steps and ingredients so that you miss something or do it out of sequence (oh, I was supposed to boil this first). This is not a book for beginners though. The reciepies here are generally moderate to very complex and are generally not the sort of thing you throw together at the last minute. Not to say they don't have some quick and easy ones but the theme is more towards those with gormet inclinations and farmiliarity with Asian cooking already. One downside to the book is they assume you have access to an incredible variety of ethnic ingredients. In Austin we have Asian Markets and Central Market (an awesome store that specializes in gormet ingredients) but from time to time I find myself unable to locate something needed for some dishes. I've learned some substitutions. Also some of the reciepies can run up your food bill a bit. They are best left for those yearly special occasions. Still its an EXCELLENT cookbook. Every time I get bored I go back to it and find something new and interesting. Its just loaded with great stuff. Buy it, you won't regret.
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