The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens

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9781570617522: The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens

Asian grandmothers--whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent--are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.

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From the Inside Flap:

The kitchen goddess is definitely the Asian American grandmother. She is the glue that holds the family together; the keeper of cultural and culinary tradition; the source of all things delicious, pungent, salty, and satisfying. Pull up a chair at the kitchen table and pick up some chopsticks--grandmothers who cook Chinese, Japanese, Filipino, Vietnamese, Korean, Indonesian, Thai, and Indian cuisine are in the kitchen stirring up culinary delights for you. What's your favorite? Crispy Shrimp Rolls or Shiu Mai or a satisfying bowl of Nepalese Nine-Bean Soup?

To compile the recipes for this gratifyingly expansive cookbook, author Patricia Tanumihardja (whose grandmother hailed from Indonesia) served as cultural historian, recipe transcriber, and surrogate granddaughter. How else could she garner the recipes for such dishes as Water Spinach with Shrimp Paste and Chilies, Pan- Fried Tofu Simmered in Sweet Miso Sauce, or Grandma Yangja's Cabbage Kimchi? These are the authentic dishes you don't necessarily find in restaurants: Steamed Meatballs with Tangerine Peel, Gingered Oxtail Stew, 1-2-3-4-5 Sticky Spareribs, and Clay Pot Lemongrass-Steamed Fish. And if you believe that the noodle was invented by an Asian grandmother, you are ready for a bowl of Pancit (Filipino Fried Noodles) or Ohn No Khauk Swe (Chicken Coconut Noodle Soup). This beautiful culinary tour of Asian American kitchens makes many cultural stops, with a panoply of flavors and a bountiful menu of dishes along the way. So even if you aren't fortunate enough to have an Asian grandmother yourself, double happiness can be yours by sharing and enjoying these enduring recipes.

From the Back Cover:

"America is a land of immigrants, and Patricia Tanumihardja's soulful work illuminates how Asian women--queens of their family kitchens--enrich our flavorful culinary landscape."--Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings
"My own first, and lastingly wonderful, impressions of Japan were of obachan (grandmothers); their food and stories continue to nourish me decades later. Thanks to Patricia Tanumihardja's Asian Grandmothers Cookbook, everyone will have a chance to be nurtured by an Asian Granny." --Elizabeth Andoh, author of Washoku: Recipes from the Japanese Home Kitchen

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