Yu, owner of the restaurant Saffron in San Diego, Calif., here presents sophisticated grilled entrées and salads from Thailand, Malaysia, Korea, Vietnam and elsewhere. Cooks used to combining spices, a process more thoroughly explained in Yu's first book, Cracking the Coconut, will benefit from meals flavored by, for example, dry roasted white peppercorns and cumin seeds. In Savory Mushrooms in Banana Leaves, there are no fewer than 17 ingredients; however, most of them are for the spice paste. Making things easier, several marinades—for example the coriander-and-lemongrass-infused Nonya-Style Chicken or Pork Satay—can sit overnight. Meat and fish entrées meant for entertaining, such as Salt-Grilled Yellowtail Tuna and Grilled Duck, Pineapple and Bitter Greens Salad are balanced by quick vegetarian recipes, such as Indonesian-Style Grilled Vegetables with Peanut Dressing and Grilled Vegetables in Rice Paper. Grilled Curried Lamb Wrapped in Radicchio and Garlic-and-Pepper Shrimp and Kumquats are standouts. Those who want to add special condiments to simply grilled food will appreciate the sauces chapter (there is also a short chapter on grilling fruits). Overall, Asian-food lovers will appreciate Yu's undiluted approach and creative exuberance. (June)
