Asia, the Beautiful Cookbook

Brimming with sleek color photographs of evocative regional scenes, this oversize survey of Asian cuisines from Bombay to Beijing and Bali will enchant exotically aspirant cooks and culinary historicists alike. Concise directions for delicate hand-formed and rolled Japanese sushi typify the careful attention to authentic technique apparent throughout. Spicy and sweet Korean fare features traditional bulgogi, grilled beef strips marinated in a pungent mixture of sesame, garlic, ginger, chili and green onions. While the multifaceted cuisine of China merits its own volume, food writer and consultant Passmore here emphasizes a breadth of styles, from informal dim sum steamed pork dumplings to the home-tailored splendor of Peking duck. America's romance with Thai food will be enhanced through seafood dishes that artfully blend coconut, peanut and lime with hot chilis and assertive spices like cilantro, ginger and basil. Indian curries are made piquant with tamarind juice, mustard seed or the tart flesh of green mangos. Less familiar to American palates will be the milder, nutty curries from Singapore and Malaysia. 50,000 first printing; BOMC selection. (October 15)