by Corinne Trang
The Asian Grill explores one of the world's simplest and most enduring forms of cooking using some of the most flavorful ingredients in the world.
Author Corinne Trang focuses on fundamental flavors and simple techniques, revealing the secrets of colorful food with endlessly original taste and texture combinations. Such dishes as Lemongrass and Kaffir Lime Leaf-Marinated Pork Skewers, Spiced Yogurt Lamb Kebobs, Grilled Wild Salmon Sushi Roll, Five-Spice Chicken, reflect the wide range of grilled dishes that Asia has to offer.
Loaded with prepping and grilling tips, the ingredients section lists Trang's selected sources and favorite brand names. Her sample menus range from romantic dinners for two to backyard bashes. The Asian Grill includes an introduction to the Asian pantry and a primer on grilling equipment. And the more than 80 recipes, including condiments, vegetable sides, sweets and drinks, are sure to breathe fire into anyone's tired grilling repertoire.
Grilling has never been so simple and flavorful, exotic flavors have never seemed so accessible. "I grew up in two worlds," notes Trang, "East and West. From Asia I learned five thousand years of cooking history. From Europe and America, I learned how to translate it into enjoyable fun and fresh inventive ideas. In The Asian Grill I wanted to make the excitement of discovering new flavors accessible to everyone. Anyone who can marinate and grill a simple steak or make a basic salad will find a world of experiences waiting."
About the Author
Corinne Trang is a New York-based, award-winning author of Authentic Vietnamese Cooking and Essentials of Asian Cuisine. She is a culinary instructor at the Institute of Culinary Education (ICE) in New York City and lectures around the world. Trang's articles have been published in such distinguished magazines as Food & Wine, Bottom Line Personal, Health, Cooking Light, Organic Style, and Saveur. Born in France's Loire Valley of a French mother and a Cambodian-Chinese father, and raised in Phnom Penh, Paris, and New York, Trang has traveled extensively and studied culture and cuisine throughout the United States, Europe, and Asia. Bolstered by her multi-ethnic background, her deepest commitment is to exploring the relationship between culture and food. Trang believes strongly that while learning a cuisine, its ingredients, and cooking techniques, one can also glean insights into the history and culture of the people who created it—a process that enriches and extends a cook's understanding and enjoyment.
The Asian Grill
168 pages with full-color illustrations throughout
Information provided by the publisher.
This page created June 2006
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