Download PDF The Asian Barbecue Book: From Teriyaki to Tandoori, by Alex Skaria
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The Asian Barbecue Book: From Teriyaki to Tandoori, by Alex Skaria
Download PDF The Asian Barbecue Book: From Teriyaki to Tandoori, by Alex Skaria
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About the Author
Alex Skaria has traveled the entire Asian region ranging from Lebanon and Turkey to Korea and Japan, sharpening his cooking and barbecuing skills.Alberto Cassio opened Photobank in 1978, the first stock photography library in Thailand.
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Product details
Paperback: 176 pages
Publisher: Tuttle Publishing (March 10, 2011)
Language: English
ISBN-10: 0804841683
ISBN-13: 978-0804841689
Product Dimensions:
9 x 0.4 x 10 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
14 customer reviews
Amazon Best Sellers Rank:
#347,767 in Books (See Top 100 in Books)
This book covers a wide spectrum of Asian cuisines. Some of the recipes are very interesting and most have turned out well. A couple of the sauces have been too salty, so you might want to make some adjustments depending on your tastes.
Such delicious recipes and easy to follow. This is our go to cook book now. Love the chili dip recipe and the curry burgers.
Wonderful marinades and sauces! Incredibly easy instructions! Much enjoyment.
This is a great book. Lots of information about Asian-styled grilling and barbecuing. We've tried some of the recipes in this book, and with one or two exceptions, they've been fantastic.
This is a BBQ/Grilling cookbook, but you could easily adapt the recipes for home oven use.My kids are picky eaters, but I was able to get them to try "asian" variations on the dishes they know & love.The different sauces and dressings are awesome.
i'm an experienced belgian chef with 20 years of experience in thai, chinese, korean, persian and continental cuisine. this is the worst cookbook i ever owned. it all looks good and sounds good but the outcome is always mediocre.
Here is an excellent and very useable barbecue cookbook. It covers such wide geographic area and so many cuisines that you may be lost in your choices of recipes and styles of barbecuing. It is akin to covering Europe for a specific type of cooking technique. Apart from this criticism, this is a very nice addition to any kitchen library if the cook favors barbecue as a cooking technique. The author describes grill techniques, grills and tools in great details, and devotes eight pages on reviews of essential Asian ingredients. The following 20 pages offer recipes for marinades, sauces, dips, spice pastes, glazes, rubs and stuffings.||The recipes are well written, easy to follow and include preparation and grill times. They are not easy recipes but with modest cooking skill no cook should have problem. Layout is good, recipes are on single page many accompanied by nice photo illustrations. An Asian market source is essential to find some of the ingredients. In accordance with Asian tradition, only charcoal grills are used. All meats and poultry are included with 12 to 18 recipes for each type, including grilled vegetables and fruits. The index is brief, cross referenced and adequate.
The author shows an excellent talent to introduce even the novice to asian barbecue cuisine. On the first 15 pages he just gives you basics for anyone who wants to get into BBQ and even some hints for the expierienced cook. This part is followed by a clear and detailed overview which gives you an introduction to the ingedients and principles of marinades, pastes and glazes, not to forget the rubs and stuffings. It covers the best from the phillipines to mongolia and from Lebanon to Japan, for any taste there is a bite. From then on you are ready to face the principle dishes combined to different starters, salads and even sweets. What makes this book something special is the authenticity to the real asian cuisine which differs so much to the so called fusion cuisine. On the other hand it is the excellent base to get creative.
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