Cooking with an Asian Accent

In his new cookbook, Compestine (Revolution is Not a Dinner Party) infuses Eastern philosophy into Western cuisine. The author of 20 books on Chinese culture and cooking creates 125 Asian-infused recipes and presents a contemporary “new cuisine” that is as practical as it is holistic. Rich with guidelines for employing both Western and Asian cooking techniques and tools (including Wok stir-fry, steaming, and outdoor grilling), Compestine’s East-meets-West recipes are adventurous yet easy to prepare. A yin-yang balance of ingredients is the cornerstone of her food-as-medicine approach and shapes the therapeutic value, originality, and simplicity of each recipe. Basic match-made sauces, including green tea–orange, sweet-and-sour chile, spicy honey-basil, and lime-peanut sauces, make excellent condiments for the vegetable, meat, and grilled seafood recipes. A pumpkin seafood hotpot featuring crabmeat epitomizes the East-West culinary alliance, as does a spicy chickpea-avocado salad with sesame sauce. There are also tips on how to select and store basic pantry supplies, along with descriptions of the equipment and technical skills needed to cook these dishes. In “embracing the best of both worlds,” Compestine extends an invitation to Western cooks to try the Chinese approach to dining and encourages them to become fluent in the preparation of Asian-style meals. (Sept.)