There are a ton of resources out there for you to tap into your pan-asian cooking quest. Following are three cookbooks that I consider my “go to” resources when I get the urge to cook something steamy, fragrant, and delicious.

• The Complete Asian Cookbook (Charmaine Solomon) is considered by many to be the “perfect introduction to Asian food since the author tested every recipe (over 80-0 of them) before including them in her book to make sure that every step was easy to understand. Recipes that are included come from Thailand, Singapore, Malaysia and Korea and typically rate five-star comments from reviewers.
• The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner (Jaden Hair) provides step-by-step photos and information to help you create perfect Vietnamese Spring Rolls, savory Brocolli Beef, or aromatic Thai Curry in a no-fuss manner. The cookbook is described as “real” by reviewers and expecially appreciated for it casual, conversational, and approachable style.
• Honga’s Lotus Petal: Pan-Asian Cuisine (Honga Im Hopgood) offers recipes with delicious flavors from the author’s restaurant (in Telluride) and combines flavors from Thailand, Japan, Bali, Korea, China, Vietnam, India, and Polynesia to produce dishes that were organic and natural (and delicious!). Readers have commented that the recipes produce “mouth watering” delights that are outstanding creations.

There are more, of course, and subsequent posting will include them. I just thought these were a good place to start since they provide the broadest brushstrokes to either get you on your way if you’re a newbie or enhance your skills if you’ve already been in the Pan-Asian kitchen a time or two.

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