Everyday Asian: Asian Flavors + Simple Techniques = 120 Mouthwatering Recipes

The only complaint one could credibly lodge against this slender cookbook is that, despite the title, many of the recipes seem less Asian and more pan-global: a little Italian here, some convincing Southern there. Still, it's hard to grumble about a book whose recipes are so easy, quirky and delicious. There's nothing particularly Asian about Toasted Walnuts, Cheese, and Chili Shortbread, but the combination of nuts and cheese is addictive, and the hint of heat intoxicating. Meatballs and Yogurt Sauce are messy, decadent party food, as are Lamb and Potato Samosas. Yeo, the executive chef at New York City's Sapa, is unafraid of shortcuts; she recommends buying a whole roast duck to use in her tasty Easy Red Duck Curry. She also devotes a big chunk of this book to marinades, relishes, chutneys and the like-simple ways to perk up even the plainest chicken breast or fish filet. The dessert selection is a little thin, but it includes a few winners, especially the deceptively straightforward Chocolate, Hazelnut, and Honey Semifreddo. True, you're unlikely to find these dishes at your corner Chinese take-out joint, but that doesn't make them any less fun to prepare, or exciting to eat.