Martin Yan Quick and Easy by Martin YanMartin Yan Quick and Easy by Martin Yan

Martin Yan Quick and Easy

byMartin Yan

Paperback | October 15, 2004

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The companion volume to Martin Yan's new PBS series of the same name, this cookbook is the ideal introduction to Asian cooking. Wok-full of great tips and techniques, plus sources for easily locating unusual ingredients, here are more than 150 truly easy recipes that taste great and cook up fast - all in under 30 minutes! Classic potstickers with spicy dipping sauce can be made ahead and frozen for impromptu guests-to-impress dinners. Korean-Style Lamb Chops pair up perfectly with crisp-and-tender Flash-Fried Asparagus and Long Beans. For those who like it hot, Three-Alarm Firecracker Shrimp packs a spicy punch with a menage a trois of chiles until Coconut Custard creaminess cools things down. Basics include the recipe for mastering steamed rice, a glossary of terms (know your miso from your mirin), and striking photographs throughout illustrating the food, essential equipment, and helpful techniques. No one is as well-known or well-loved for bringing Asian food into our homekitchens. With foolproof recipes conjured up fast, Martin Yan works his magic once again!
Martin Yan is the celebrated host of over 1,800 cooking shows. As a certified Master Chef, Martin is a highly respected food consultant, professional instructor, and prolific author. His latest venture is his 'Yan Can' quick-casual chain of restaurants.
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Title:Martin Yan Quick and EasyFormat:PaperbackDimensions:224 pages, 10 × 8.5 × 0.88 inPublished:October 15, 2004Publisher:Chronicle BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0811844471

ISBN - 13:9780811844475

Reviews

Rated 5 out of 5 by from One of my favourites Authentic Chinese recipes. I love making dishes from this book.
Date published: 2017-01-18
Rated 4 out of 5 by from You just have to have this This is one of the best asian cookbooks I ever tried. My husband has not complained to any of my home-coooked meals, and my friends are thinking that I'm in some culinary school. The recipes are easy to follow, the ingredients are very easy to find, and the meals are fantastic! The book is so comprehensive, its like an idiots guide to asian cuisine. You won't go wrong with this one.
Date published: 2006-05-02

Editorial Reviews

Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates--and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. -Publishers Weekly