Product Description

Recreate the vibrant tastes, colours and pleasures of Asian cuisines, with bite-sized food that’s big on flavour From crispy and fiery street food to delicate sweet treats, find out how to bring the exotic and eclectic food from the length and breadth of Asia to your own table. Discover the culture, versatility and key ingredients that are the foundations of each style: from coriander to chillies, soy sauce to shrimp paste. Share Tom Kime’s love of fantastic Asian food and cook up over 90 delicious recipes from Nem Nuong (Vietnamese minced pork balls) to Thai curried sweet corn fritters using easy-to-follow step-by-step instructions. Tempt your palate, fire your imagination and satisfy even the most adventurous appetite!

Product Details

• Amazon Sales Rank: #57050 in Books
• Published on: 2008-03-03
• Original language: English
• Binding: Hardcover
• 224 pages

About the Author
Tom Kime trained with Rick Stein, and worked at the River Café with Jamie Oliver (he cooked at Jamie’s wedding). Now a private chef and food consultant, Tom has opened Food at The Muse in Notting Hill, and writes for BBC’s Good Food Magazine, Olive, and Waitrose Food Illustrated. His first book, Exploring Taste and Flavour, was published in 2005 and his second Street Food in 2007. His TV work includes appearances on Good Food Live for BBC’s UK Food digital channel.

Customer Reviews

Asian Bites
My opinion about Asian Bites is extremely mixed. As I do with all my new cookbooks, the moment I got this one I started going through looking for recipes that I could make right away. I was a little disappointed when I only found a couple that I actually had all the ingredients in my kitchen.

Resigned, I began book marking recipes that I wanted to try and made a list that I needed to pick up at the supermarket. Again, I was stalled when I could only find about half of the things on my list. I began shopping around for the remainder of items but still couldn't find them all.

The majority of the dishes that I cooked up, even those that I had to make creative substitutions, were delicious. A handful of these recipes will become part of my everyday repertoire. However, due the difficulty of finding key ingredients in my community, most of the best dishes will have to be made for special occasions only.