The Asian Grill

by David Barich and Thomas Ingalls

12 inspired menus for grilling Asian-style. Beautiful photographed cookbook includes a glossary of terms, and a chapter on grilling basics and the tools to use. Thai Dancing Prawns with Cilantro... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0765190753
• ISBN13: 9780765190758
• Release Date: January 1998
• Publisher: Smithmark Publishers
• Length: 71 Pages
• Weight: 0.60 lbs.
• Dimensions: 0.5" x 6.8" x 6.8"

Customer Reviews

How to grill something new, with an Asian twist

If you are bored with steak, hamburger and chicken on the charcoal grill, here are recipes for Bulgogi (Korean Fire Beef), Salmon in Miso Glaze, and many skewered chicken and shrimp dishes that are easy to make, but certainly a different take on grilling. There are a lot of marinades that could be adapted to other items--you can miso-glaze chicken breast, or make flank steak in a number of flavorings. Good little book if you are bored with grilling or want fancy skewered recipes for a party.

Great book for beginners!

I got this book a few years ago after trying some beef and pork on skewers from a local Korean place. At the time I knew very little about Asian food preparation, and the book helped quite a bit:The book begins with a glossary of basic terms and ingredients used in Asian kitchens, and also a rundown of grilling techniques, then proceeds to a series of ready meals (main grilled dish offered with one or two side dishes that are a traditional complement to the meal).The sauces and marinades are easy to prepare and the flavors are bold and very fresh. The book utilized fresh vegetables and fruit in side dishes and salads that are amazing with the marinated and grilled meats and make a gorgeous presentation.Furthermore, as I have discovered in the years of using the book, the recipes are also flexible and open to improvisation-resulting in possibly less authentic, but still wonderful and fun party food that can be prepared on a small tabletop hibachi grill right in front of your guests (you'll have to do prep work and make side dishes in advance, but grilling the meat and fish in front of guests has been a great way to bring a party together in my experience).Overall, I found no fault with this book at all even from a beginner's (at the time) point of view-but the recipes are interesting enough for the more experienced chefs as well.I also recommend "A Flash in the Pan: 100 Fast and Furious Recipes for Wok and Stir-Fry" by Liz Trigg and Shirley Gill for wonderful wok and stir-fry recipes for those beginner cooks who want to learn more about Asian food than just grilling.

Mysteries unveiled!

This little book transports Asian flavors and textures simply to the Western reader without compromising flavor and integrity. I've tried three recipes from this book and they are very, very good. I plan to try several others but first have to replace the book. I took it to work and ended up giving it away. This book is a MUST HAVE for anyone who loves grilling and Asian flavors.