QUICK AND EASY ASIAN DESSERTS (Learn to Cook Series)
QUICK AND EASY ASIAN DESSERTS (Learn to Cook Series)
(North Clarendon, Vt.: Tuttle Publishing, 2009, 96 pp., $12.95, Spiral-bound)
“Quick and Easy Asian Desserts” sets out to demonstrate that desserts do have a place in Asian cuisine and that many are easy to make. The book begins with a brief glossary of essential ingredients punctuated with photos as needed and written with an eye to demystifying exotic items like calamansi limes and pandanus leaves. Each description gives a bit of background, tips for best use and purchase information.
The book is beautifully illustrated with a photo for every recipe and additional photos for more complicated techniques. While classic recipes like egg tarts and gulab jamun are included, recipes like Vietnamese Ginger Creme Brulee and Homemade Coconut Ice Cream also are featured. True to its title, the recipes are fairly easy and certainly beginner friendly. Most recipes take 30 minutes or so of preparation or cooking and require only a few ingredients and no specialized cooking tools.
This is an excellent book for anyone looking to broaden their repertoire of Asian sweets, and offers an easy start into a wide range of cuisines and ingredients that might otherwise be unfamiliar.
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