In mood for some Asian Lucky Peach?

Asian food lover? Well, here's a treat for you!

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Title:  Lucky Peach Presents 101 Easy Asian Recipes
Author:  Peter Meehan & The editors of Lucky Peach
Publisher:  Clarkson Potter
Release Date:  October 27, 2015



Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites.
Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight.

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I must say, I am impressed by the variety of Asian food representation in this cookbook. From traditional Chinese soy sauce eggs to Korean kimchi to Japanese Ramen, and Thai Fried Rice to Vietnamese Summer Rolls, it seems like it has all the traditional and popular Asian fare worthy of an Asian cookbook.  There's a couple of one-pot wonders that I personally love for easy, breezy and yummy dinner that doesn't require too much of your time, except for prepping. Even the prepping time is minimal once you get use to it.  One to really try is the Miso Claypot Chicken using a rice cooker. It's missing a little of the "crust" at the bottom of the clay pot if using one, but nonetheless, it was still yummy, and a hit. 

The foods in this cookbook reminded me of my younger days backpacking/travelling around Asia.  I remember the Onigiri one buys off street stands and store fronts in Japan, and the japchae and other street foods of Korea. Don't forget the Chinese BBQ meat hangings off of many local food establishments in Hong Kong and China too!  What an experience! And for the handful of recipes I've tried, it brought back fond memories of these travels, as well as the people I've met, and the meals we've tried as a family.  From all the Asian cookbooks I've encountered, I can honestly say this one, Lucky Peach Presents 101 Easy Asian Recipes definitely is up there that epitomizes the variety of Asian cuisine.  This one will be sticking around my kitchen for a long time. 

NOTE:  I received a complimentary copy of this book through Blogging for Books from the publisher, Clarkson Potter for an honest review. 



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Peter Meehan has written for the New York Times, Saveur, and Travel + Leisure and has collaborated on several books. 

Connect with Peter: website
, facebook, twitter



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