ASIAN COOK
BY
Terry Tan
Photography by: Michael Paul

This beautiful book is not so much an Asian cookbook,
it is rather:
"A book on Asian cooking tools," acknowledges the author."

The graphics are exciting!
 

With recipes by:
Ming Tsai
Roy Yamaguchi
Nina Simonds
Sri Owens
David Thompson
 


 

 

This is a food book worthy of a prominent position on any coffee table, not hidden in a kitchen. Its beautiful double-parchment cover, rich pages, exquisite photography of brilliant foods and beautifully displayed kitchen implements is a delight to page through. Some centerfolds also grace the format. 

The book is also a careful delineation of the foods and implements used throughout Asia. The author goes into great detail about how to use each tool  correctly. He groups the implements into these divisions and gives an historical overview:

China
Japan and Korea
India, Pakistan and Sri Lanka
Indonesia, including Thailand, Vietnam, Laos, Myanmar and Kampuchea
Southeast Asia, including Singapore, Malaysia and Indonesia

A myriad of Asian kitchen tools are made from materials ranging from aluminum to wood: 

Clevers and woks, cooking pots and bamboo steamers
Reed pastry brushes
Tableware
Chopsticks
Rice cookers, pots and pans
Serving dishes and lacquerware
Tea and sake sets
Spice, herbs and coconut processors
Bread-making implements
Molds and presses
Tiffins and serving items
Grinding implements
Cutters and molds
Scalers and shredders
Coconut wooden tools
Natural basketware
Street hawker tools
Edible basket tools
Tools for cakes and snacks

Besides a comprehensive index, the book has a page containing tool retailers, importers, markets and wholesalers. 

İMarty Martindale, 2004, Largo, FL