Asian Recipes - 50 Tasty & Easy Made Unique Exotic Recipes by Charles Ho
(With Images Of Each Dish And Chef's Note)

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Asian food is a multi-faceted and diverse as European food. While neighboring countries share some common ingredients and cooking styles, Asian countries have developed cuisines that are uniquely their own. Sampling the food of each is truly an adventure. Each country has its own food history much influenced by its culture, religion and past. Vietnamese food for example, retains the flavors of centuries of French occupation. The food in Philippines has the taste of Spanish and American accents while in Malaysia and Indonesia which are Muslim countries, pork meals are almost completely eliminated off the menu. Many of these recipes were guarded as important family secrets and carefully passed down from one generation to another. Asian cooking has enormous potential in modern times, as Asian food chains are springing up all over the world very rapidly, whilst enjoying immense popularity. In this appetizing book, you will find an inspiration not only for your daily dishes, but for almost every occasion which calls for something savory - Asian style/dish/cuisine. All the recipes included in this book are considered classics, and have proven so popular over the past years. Every single recipe has been tested time and again, both by me and by hundreds of my cooking students. The recipes have been divided by Asian regions. Each chapter contains top recipes which will help you find exactly what you are looking for. They are all authentic and thoroughly tried and tested. By following simple, clear and straightforward instructions, you will find a recipe that will suit your needs and wants to the littlest details. Most of the recipes use basic cooking techniques which can be prepared with only a few pots and utensils. This recipe book will help you cook Asian food with confidence and pleasure that you thought you could not make in your own kitchen. More importantly, it will provide you with all the answers to the problem of ''What shall we have for breakfast, lunch or dinner?'' and you will discover that Asian cooking is so rewarding and fun. So, this book contains ‘’The Best Traditional Asian Recipes’’ for you to make and enjoy at home. You will discover that Asian cooking is so rewarding and fun and also there are 50 mouth-watering recipes accompanied with dish images for you to savor from 10 different countries.

About Charles Ho

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Charles Ho was born 1961 in a family, where classical Chinese cuisine was passed from one generation to another. His culinary skills were nurtured by his father, a renowned master chef in Chinese cuisine. To further refine his skills, Charles attended the Malaysian Chinese Cuisine chef training course, as well as the prestigious Le Cordon Bleu culinary workshops. Besides, he also graduated with a diploma in hotel management from the American Hotel & Motel Association (formerly known as AHMA, now AHLA). Academically, Charles holds a Bachelor Degree (B.A. Hons) in International Business Administration from the University of Northumbria U.K and also possesses a Diploma in Management from the University of Malaya. Throughout his career, Charles has been featured numerous times in food and cooking magazines as the master chef in Chinese cuisine and also acknowledged as "Asia Food Guru." As an authoritative & professional chef, and also an expert on Asian Cuisine, Charles has successfully demonstrated his special techniques and recipes which delighted his audience, including the community of the Western World. By extensively travelling and accumulating the most authentic recipes of all Asian countries, that were prized as family secret recipes, Charles Ho wrote numerous articles and reports on Asian cuisine. He also contributed with his recipes and features on regional cooking ''Home Cooking'' magazine, local publications, newspapers and is currently working on two other cookbooks. Charles Ho has retired, and now, with more hours to spare, indulges in his favorite pastime - writing (holding a pen rather than a pan).
Published May 28, 2012 139 pages
Genres: Cooking. Non-fiction

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