6 Asian Cookbooks
At Home with Madhur Jaffrey by Madhur Jaffrey
You’ll find dals and vegetables aplenty, plus easy curry dishes with meat that take advantage of oven-braising techniques to save time and effort in the kitchen. Dishes like “Toor Dal” (dal is the blanket term for any dish made with split peas or dried beans) makes use of corn cobs to impart a more complex, woodsy flavor without adding extra steps or prep time.
Somewhat of a departure from her earlier cookbooks, Jaffrey tells us to “do what is easy and comfortable.” It's like a trusted mentor is telling you to take it easy for a while.
Thai Street Food by David Thompson
The Just Bento Cookbook by Makiko Itoh
Recipes range from the more simple bell peppers simmered in dashi to the more involved-but-still-manageable Chicken Kara-age. More so than the recipes, the bento box packing techniques are impressively clear, teaching readers how to compile balanced bentos no matter the dish or ingredient.
Kansha by Elizabeth Andoh
Stir-Frying to the Sky's Edge by Grace Young
Dishes such as Jamaican stir-fried chicken with chayote and Peruvian stir-fried filet mignon show off the versatility and global adaptability of the wok. As always, Young’s recipes are user-friendly; her proportions for seasonings and aromatics are great for the novice wok cook.