By Nina Simonds
Much has changed in the 30 years that award-winning author Nina Simonds has been writing about Asian cooking. These days, it’s no longer a complicated endeavor to prepare Asian dishes at home, thanks to easy-to-find ingredients. Simonds’s new cookbook makes it even easier. She offers streamlined recipes for appealing casseroles, stirfries, noodle dishes, soups, and stews from China, Japan, Thailand, and Vietnam—meals that are doable even on weeknights. Clever shortcuts are the name of the game: Infuse boxed broth with ginger and rice wine for homemade flavor; use pre-cut or shredded vegetables; cook your entire meal in a single pot as often as possible. After every recipe, Simonds gives variations and informative notes about the healthful properties of the ingredients used. Her recipes are user-friendly, quick, and delicious. Your takeout menus are about to get dusty.
|Easy Basil Chicken Salad with Soba||Five-Spice Quinoa with Toasted Almonds||Crisp-Toasted Almond Wonton Crisps|
Best-Ever Vegetarian Fried Rice (page 174) All you need is a hot pan, chilled, day-old rice, and a few other ingredients (think egg, tofu, and edamame) to make this terrific dish.
Sumptuous Balsamic-Glazed Short Ribs (page 165) This hearty meal is simple to make, and the payoff is huge, with fall-off-the-bone-tender beef and a rich, tangy braising sauce. .