The recipes include favorites like noodle soups, dumplings, and more. For beginners, Asian Soups, Stews, and Curries includes a glossary of terms, sidebars on cooking techniques, and notes on unique Eastern ingredients. This exciting collection will be a must for anyone who loves the bold flavors, abundant health benefits, and easy preparation of Asian food. Alexadra (Sandy) Greeley has lived in Hong Kong where she was a writer and editor of the South China Morning Post. She currently lives in Virginia and is a freelance writer for such publications as the Washington Post and Washington magazine. She returns to Asia frequently for research and pleasure.
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The book is divided by primary ingredients--chicken, beef, seafood, and vegetables--and includes regional recipes for each. Cooks new to the cuisine will be surprised to find that Asian dishes are quickly cooked with lively flavors and bear little resemblance, if any, to slow-cooked, stock-based western soups and stews. Greeley also does a tremendous job in debunking western conceptions about curries, and demonstrates them as a staple of Asian cuisine with infinite variations--including, and probably starring the incredible Lamb in Saffron, Apricot, Coconut, and Poppy Seed Curry. In the essays that accompany each chapter, Greeley takes great care to provide a cultural foundation for the food she is presenting, and strives to reduce the intimidation factor faced by chefs in unfamiliar territory. Asian Soups, Stews, and Curries is a great introduction for the novice Asian chef, and for those with more experience, Greeley provides a treasure trove of great recipes. --Mark O. Howerton
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