This cookbook was reviewed by Jana of Cherry Tea Cakes.

I’m skeptical of cookbooks written by people who appear out of their element. If you were browsing through a bookstore and found a Szechwan cookbook written by Paula Deen, you’d have to at least raise an eyebrow. Paula is a Southern chef. If you want grits and fried chicken, she’s your gal. When choosing cookbooks, I prefer to find one written by a cook with a name that posits a decent amount of credibility. If I had to choose between an Asian cookbook written between Paula Deen and Shih Ching Phuong. I’d pick the latter.

That being said, the world has changed. Just by the name you couldn’t assume Marie Maggleby is Japanese, went to high school in the Middle East, and is living in the US, yet she’s all of these and my roommate, having been cooking Japanese food with me for years. By name we shouldn’t make many assumptions anyway. The same idea goes for the author of My Japanese Table. My skepticism of a Japanese cookbook written by Debra Samuels, is an outdated notion. She’s been living and/or studying Japanese cooking longer than I’ve been alive. Her cookbook takes me along for the ride on her journey. She started out just where some are now: oblivious the multitudes of sea weed varieties.

This cookbook was reviewed by John of Eat4Fun.

I am always excited to try new recipes and learn new techniques. That’s why it must have been fate when it came my turn to review the cookbook, Chinese Recipes: Family Favorites From Dim Sum to Kung Pao. Note: Little known facts about myself; I grew up in San Francisco where the local Chinatown is the oldest in North America. Also, growing up in a Chinese family, I am no stranger to eating and cooking Chinese food.

One of the first things I do with a new cookbook is thumb through the pages to get the feel for the layout. Low’s book has great photos of the dishes and photos showing tips/techniques; I wouldn’t expect anything less from a world-renowned blogger. A few more likes, especially appreciated in ethnic cookbooks, are the chapters containing cooking tips and techniques; description of equipment and utensils; and, more importantly, a description of ingredients with photo’s of the common brands of bottled and jarred sauces/condiments. I may not be able to read Chinese, but I’m pretty good at matching pictures.

This review was prepared by Bunnee of Anna+Food.
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This slim volume is as much a philosophy of life as a cookbook. The author, Alima Ravadi Quinn, has a restaurant in Richland, Washington. She brings her poetry, anecdotes and spiritual vision to each recipe, incorporating her love of family and appreciation for her customers. The photography is lovely, with orchid accents in many of the pictures.

There are about 50 recipes, along with a few more for sauces she uses regularly in her dishes. Many of them are very quick to prepare – a boon for people who want a meal without hours of prep. The cookbook also has a glossary of commonly used Thai ingredients, helpful for those unfamiliar with Thai cuisine.

This review was prepared by Michele Durante of Veggie Num Nums.
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I was thrilled when I was asked to review The Steamy Kitchen Cookbook by Jaden Hair. I love Asian food—Thai, Chinese, Japanese, Korean—I adore it all. I was also very intrigued by Jaden’s promise of recipes that are “simple enough for tonight’s dinner”.

I’ve always found Asian cooking to be rather mysterious, and I assumed, complicated. Also, being a vegetarian, I appreciate all the vegetables, rice and noodles in Asian recipes. Though Jaden’s book is not geared towards non-meat eaters by any means, I still found plenty of things to tantalize me and get me excited about the book. I made nine recipes, if you count the Pho that we made for The Daring Cook’s challenge, and there are many more I just can’t wait to make.

This review was prepared by Jillouci.

In The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner, Jaden Hair of Steamy Kitchen has delivered a book that I feel is a fantastic and exciting addition to my collection.

First, though, I’d like to share a couple of the things I didn’t like about The Steamy Kitchen Cookbook.