This is the best cookbook that focuses on salads that I’ve ever seen. The key is that it’s (1) authentically Asian and (2) has a broad concept of what constitues a salad. For instance, the shrimp and chicken spring rolls are certainly refreshing and super flavorful. And, sure, it’s pretty salad-y, too. Genius! The photos for each recipe are gorgeous! Plus, the numerous sidebars with “hand-written” tips, photos, and engaging explanations make it a fascinating and fun book just to read through. And the recipes, while often very simple, are also simply amazing! There are recipes from China, Vietnam, Korea, Thailand, and India.
There are translations for basic Asian cooking terms, including: toss, deep-fry, pickle, and stir-fry, which are translated into Vietnamese, Thai, Chinese, and Korean. For example, a recipe that is described as Xao, pad, chao, or bokkda — depending on the language — will be stir-fried. I’ll never look at restaurant menus the same way again! There are 100 recipes here, included in chapters listed as Versatile Asian Dressings, Marinated and Pickled Salads, Light and Refreshing Salads, Seafood Salads, Salads with Meat and Chicken, Salads with Fritters, Spring Rolls, and Other Fried Snacks, and Stir-fried Salads and Vegetables. I’m really enjoying making my own Asian dishes at home with these recipes.
