Food & Drink » Food & Drink Stories

Around the world in 800 recipes

by

comment

It's somehow fitting that possibly the best book on centuries-old cooking styles isn't a new one, but an updated reprint of a classic.

"The Complete Asian Cookbook" by Charmaine Solomon (Tuttle Publishing; $39.95) first came out in Australia in 1976, and it has been a staple in our kitchen for ages. The new edition -- thankfully -- doesn't try improve on the original but jazzes it up to include things like the use of food processors. The more than 800 authentic recipes cover everything from rose-flavored drinks to mango ice cream. It's a pleasant introduction to Indian and Pakistani vegetables, seafood from Sri Lanka, Nonya cooking from Singapore and fried noodles a la the Philippines. The foods of China and Japan share space with Cambodian dishes and Malaysian wonders.

There's also a preparation guide, an ingredient glossary, and what to do if you can't find daun salam.


We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at feedback@orlandoweekly.com.

Support Local Journalism.
Join the Orlando Weekly Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Orlando Weekly Press Club for as little as $5 a month.