Creating authentic Asian dishes requires the right balance of flavors, according to Sweetser (Asian Sauces and Marinades
). She identifies 10 key elements of Asian cuisine (ginger, chili, lime leaf, fish sauces, herbs, etc.) and discusses how each element can be used to create the flavors that characterize traditional dishes from China, Japan, Thailand, Vietnam, Singapore, Cambodia, Malaysia, the Philippines, Korea and Indonesia. Asian cuisines easily blend with influences from French, Spanish, Dutch and other foreign settlers, but they've retained their essence: fresh local produce, seafood and meats lightly cooked and enlivened with spices, sauces and other dressings for a wide array of variations. Sweetser offers brief profiles of each element, along with helpful tips on use and a glossary with short descriptions of frequently used items. The 120 recipes, each identified by country, feature many popular dishes (Sushi Bento Box, Chicken Pad Thai, Satay with Peanut Sauce), but there are some surprises as well (Omelet Rolls with Sweet and Sour Duck). The range of delicious, quickly prepared dishes and beautiful full-color photographs by Ian Garlick make this an attractive gift or addition to a culinary library that contains more comprehensive titles on individual Asian cuisines. (Oct.)
