Customer Review: Get it "Soon"!

I live in West Los Angeles and it has been hard trying to find authentic Singapore food around here. When my favorite restaurant "Kuala Lumpur" in Pasadena closed, I just gave up. I know there are some other restaurants, but with gas prices going up, I'm not willing to drive all over the place for an okay meal anymore. That is why I was so excited when I got this book. I know there are plenty of Singapore cookbooks out there. I have several which I purchased in Singapore...problem is, they are not written for an American audience. Ingredient names are incomprehensible here, and everything is in metric. So the lone book on Singapore cooking in my library has been "The Cooking of Singapore" by Chris Yeo, until now!

I am so excited about this book for several reasons. It has many of my favorite foods from Singapore, like pepper crab, fish head curry, gado gado, hokkien fried noodles, laksa lemak, satay, beef rendang, and sayor lodeh. The authors have also hand picked classic recipes from India, China, Thailand, Japan, Sri Lanka, and Indonesia. These are dishes we are familiar with and love, like Japanese yakitori and tempura, Indian tandoori chicken, Chinese spareribs, Thai kayang grilled chicken, among others. The gorgeous photography really whets your appetite, and the few dishes I've tried so far have been quite good. The best part is the ingredients are easy to find, and the instructions are straightforward making cooking a pleasure. I'm not a wine connoisseur, and to be honest, had never even thought of wine with Asian food before I got this book. But they have made it so simple to pair with your dish...just glance on the right column next to the recipe, and you can have fun experimenting. The front section of the book delves much deeper into their selection process and helps you understand their approach. I find myself referencing the book before dining out sometimes, which helps me feel more confident when ordering wine.

Next time you get invited to an Asian dinner, consider bringing a bottle of wine that pairs well with the meal they are preparing, or bring this book as a hostess gift. It would also make a perfect, perhaps unexpected gift for your wine enthusiast friends as well.

Customer Review: Perfect Pairing!! The authors have done well!!

I've been scouring for a good book on wine recommendations that would complement the wonderful but divergent flavours of Asian food. Fortunately I came across a Newsweek magazine article regarding this publication and from their notes, decided to buy a copy - with absolutely no regrets!

It's a very accessible guide, simply organised with a systemic approach for easy referencing so that finding the right wine to match any Asian meal is effortless.
Japanese, Indian, Singaporean, Malaysian, Thai, Laotian and Indonesian food have been included and grouped into 5 main flavours. Dry, sweet, sparkling and fortified wines have been categorized into 7 styles.

One simply needs to cross reference the wine style to the dominant flavour of the food. A large selection of Old World, New World and many wine alternatives are suggested.
An enormous bonus is the selection of 50 sumptous recipies complete with gorgeous photographs and numerous accompanying wine recommendations for each dish.

I would not hesitate to recommend this to anyone looking for the definitive guide!

Click For More Details