EAST MEETS WEST; traditional and contemporary Asian dishes from
acclaimed Vancouver restaurants (Douglas & McIntyre, 2012, 218 pages,
ISBN 978-1-55365-863-4, $29.95 CDN soft covers) has been pulled
together by Stephanie Yuen, a food journalist (CBC, Edible Canada,
etc.) and Asian food blogger (beyondchopsticks.com). In February 2010,
Conde Nast Traveler magazine said that Vancouver was home to the best
Chinese food in the world. Hmmmm, that sounds like a book to me!! And
here it is, part of what is now an annual restaurant recipe cookbook
from D & M Publishing. Here are over 400 Chinese restaurants in Metro
Vancouver, plus more "Asian" places with cuisines from Japan, Korea,
Malaysia, Philippines, Thailand, Vietnam, and India. This book is a
compilation of these distinctive dishes made from Pacific Northwest
local ingredients framed on Asian influences and techniques. There are
88 signature recipes here, all sourced by chef and restaurant,
uniformly described and home-tested. The arrangement is from soup to
desserts. There is also an extensive resources food and equipment list,
but it is all local to the Vancouver area. Preps include tilapia and
daikon and pepper soup (from Allen Liu of Kirin Restaurant), warm
jellyfish and chicken salad (Michael Zhou of Terracotta Restaurant),
mung bean pancakes (Bob Chung of Buk Jang Do Ga), and lemon gras lamb
chops (Kim Thai of Coast Plaza Hotel). Preparations have their
ingredients listed in avoirdupois measurements, but there is no table
of metric equivalents. But a really nifty book. Quality/price rating:
90.
acclaimed Vancouver restaurants (Douglas & McIntyre, 2012, 218 pages,
ISBN 978-1-55365-863-4, $29.95 CDN soft covers) has been pulled
together by Stephanie Yuen, a food journalist (CBC, Edible Canada,
etc.) and Asian food blogger (beyondchopsticks.com). In February 2010,
Conde Nast Traveler magazine said that Vancouver was home to the best
Chinese food in the world. Hmmmm, that sounds like a book to me!! And
here it is, part of what is now an annual restaurant recipe cookbook
from D & M Publishing. Here are over 400 Chinese restaurants in Metro
Vancouver, plus more "Asian" places with cuisines from Japan, Korea,
Malaysia, Philippines, Thailand, Vietnam, and India. This book is a
compilation of these distinctive dishes made from Pacific Northwest
local ingredients framed on Asian influences and techniques. There are
88 signature recipes here, all sourced by chef and restaurant,
uniformly described and home-tested. The arrangement is from soup to
desserts. There is also an extensive resources food and equipment list,
but it is all local to the Vancouver area. Preps include tilapia and
daikon and pepper soup (from Allen Liu of Kirin Restaurant), warm
jellyfish and chicken salad (Michael Zhou of Terracotta Restaurant),
mung bean pancakes (Bob Chung of Buk Jang Do Ga), and lemon gras lamb
chops (Kim Thai of Coast Plaza Hotel). Preparations have their
ingredients listed in avoirdupois measurements, but there is no table
of metric equivalents. But a really nifty book. Quality/price rating:
90.
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