In Print

The Asian Grill: Great Recipes, Bold Flavors

by Corinne Trang

Chronicle Books, 168 pp., $22.95 (paper)

When I first grabbed this little paperback, I didn't expect much more than the usual garden-variety Asian recipes for home cooks. Truth is, Corinne Trang's The Asian Grill: Great Recipes, Bold Flavors delivers much more than I expected.

Trang, an accomplished cookbook author, explores simple ways to incorporate exotic Asian flavors into everyday meals, emphasizing the flavor and texture that grilling achieves. The book is divided into eight chapters. The two introductory chapters have lots of information about the history of Asian grilling, how to stock an Asian pantry, and grilling tools and techniques. Next is a chapter on condiments, with great recipes for spice blends, marinades, sauces, and relishes that are used in some of the recipes or can be made as accompaniments. Chapters on flat breads, rice, and noodles; vegetables and fruits; fish and shellfish; meats, poultry, and game; and sweets and beverages are full of beautiful color photos that help guide the cook along into what can perhaps be unknown culinary territory.

The text is friendly and encouraging, and the recipes are simple, straightforward adaptations of more complicated traditional dishes. A favorite at my home this summer, the spicy squid salad is a variation on the spicy salads of Thailand that is ready in 15 minutes. I have made it using gulf shrimp, with delicious results. I serve it over steamed rice as a full meal. On a recent dinner, I made a vegetarian friend happy with grilled portobellos with ginger-soy dressing while we feasted on the country ribs with hoisin sauce. Sample menus and ingredient sources round out this informative book. It is perfect for beginners with little knowledge of Asian ingredients and technique but also a good source to add easy and tasty recipes to anyone's everyday cooking repertoire.