Asian Books

And Then, a novel by Natsume Soseki, opens with an image of extreme isolation: Daisuke, the protagonist, has woken up, and stares blankly at the ceiling with his hand on his chest, feeling his heart beat. He belongs to a wealthy family, has a cultivated aesthetic taste, is well-read, knows multiple languages, and has graduated from a prestigious university, at a time in Japan's history when universities were so new that the government had to hire Western expatriates to teach in them. It seems that Daisuke could get anything he wanted from life. Surely he was ambitious in his university days; it's difficult to imagine how a talented, educated, proud young man couldn't see himself as headed for greatness. But, by the time the book begins, Daisuke lives in seclusion, without an occupation, continuing to depend upon his rich father. He is about thirty years old.

The novel poses the following question: How could a man who showed all the promise in the world ultimately come to naught?

In his university days, Daisuke had two friends, who also had great plans for the future. But, when the thirty-year-old Daisuke meets them again, he learns that their hopes fell short of their mark. One of them, Hiraoka, sought to forge a brilliant career in Japan's civil service system, but fell into conflict with his superiors, mismanaged the money entrusted to him, and was fired. Daisuke's other friend, Terao, intended to become a world-renowned novelist, but failed to find a sponsor, and found himself having to scrounge, day by day, for one-time deals writing articles for cheap rags, or translating documents from English, in order to survive. Both men are now consumed with the fear of dying in poverty.

Daisuke has a strong sense of dignity, emerging from his refined aesthetic sensibilities. To him, such fear is degrading; his idleness becomes the only way to preserve his clarity of thought. Consequently, his reluctance to enter the "world of men" is confirmed in his mind, widening the gulf between him and his former friends, who view him as lazy and sheltered. When Daisuke writes to an acquaintance about a certain book he had sent, the acquaintance politely thanks him for the gift, but says, with regret, that he no longer has time to read. Soseki writes, "As he put the letter back in the envelope, Daisuke felt keenly the fact that this old friend, with whom he once shared the same inclinations, was now playing a different tune, governed by thoughts and actions that were nearly the precise opposite of those of the past."

Daisuke is adrift without ties to history. Unlike his father, he has no attachment whatsoever to traditional Japanese society; his education has given him the knowledge that the world is too vast to be confined to the boundaries delineated by tradition. Furthermore, Daisuke cannot help but notice that his father is motivated by selfish, ulterior motives as much as by any sense of obligation to tradition. Unlike his friends, however, Daisuke also cannot form a connection to modern society, which views education as a means to advancement in a bureaucratic order. He has no roots anywhere; one might say that he remains standing still at a crossroads after all other passersby have left. When Daisuke considers the occupations that he might be qualified for, were he to look for a job, he concludes that he would be incapable of doing anything other than begging on the street.

Daisuke's peace of mind is dependent on such artificial circumstances that it essentially rests on the head of a pin, where the slightest vibration will send it tumbling down. The more intent he becomes on continuing to be a detached observer, the more difficult it is for him to do so. His family has long given up hope that he will do anything with himself, and is willing to support him for the rest of his life, but demands in return that he get married, and threatens to disown him if he doesn't comply. Daisuke prefers to deliberately take a self-destructive path by categorically rejecting his family's demands and falling in love with Hiraoka's wife Michiyo.

Of all Japanese writers, Soseki, the father of contemporary Japanese literature, is the most inscrutable. His works cannot be called "beautiful" in the same way Kawabata's works can; "precise" is a more appropriate adjective. Kawabata's books overflow with beautiful, painfully fragile imagery of nature, glass, fabric, arranging these things in a way that creates a mood of deep melancholy. Soseki, however, is concerned above all with his characters' thoughts, which he faithfully records with painstaking levels of detail. They are not told in interior monologue, or any other such device, but rather conveyed straightforwardly in the third person. The book is absorbed in Daisuke's situation, yet simultaneously detached from it. One may find this style of writing to be pedantic, even artificial, but it enables Soseki to describe emotional truths that are complicated to the point of abstraction.

Soseki's writing is not without flourishes. Until the very end, Daisuke regards his circumstances with a charmingly carefree air, and is witty in conversations with his family, which makes him quite likable. Soseki also uses colours to symbolize his themes. There is a recurring image of white lilies, perhaps representing an ideal of frail beauty that, as it turns out, is impossible to attain, and the novel's ending is painted in bright, fiery red, carrying an air of beautiful, tragic finality, conveyed in sharp, concise language.

And Then is the greatest work by Japan's greatest novelist. Like all of Soseki's works, it moves very slowly. There is no real action in it, and yet, when it ends, one feels that a great upheaval has occurred. This is not a book to read when one is living a peaceful, wholesome life; however, in times of personal crisis, when one is driven to sleepless self-analysis, there is no book more relevant than this one.

Let me start off by saying that I cannot do this novel sufficient justice. The words I have put down are those of a fan. Soseki is regarded most highly by literary critics, in as many ciruits as they run, and to this I can only toss in my own small verbal confetti. For more adroid renderings, please see Donald Keane, Edward Seidenstiker, and Norma Moore Field.

Of all modern Japanese writers, Soseki is one of my three most favorites. Of his books, I have read Kokoro, The Three Cornered World, Grass by the Wayside, Light and Darkness, and, And Then. Of these, And Then, is by far my most favorite. I probably love it for different reasons than most.

Whenever I begin re-reading it (I have read it four times now), it is initially for the feeling of being transported into Daisuke's beautiful, if fragile world, where he set against a cast of lovable if predictable characters. His lazy houseboy, Kodono ("is that right, Sensei?"), his niece, Niu ("I'm warning you, you'd better watch out") who changes her hair ribbon several times daily, his sister in law with her love of Western music and concern for Deisuke's future and keeping the peace with Father, and so on. But as the novel evolves, the imagery takes on stronger substance, while retaining the light touch of a master. Of the lighter: the time when Daisuke and Kadono strip down to their waists and toss water around in the garden; when Daisuke fills a bowl with water and floats white lillies to offset a pounding headache, how he sets off to take a trip (in an attempt to avoid facing the pressure from his family to choose a bride) and never quite goes anywhere, and his foolish mishandling of his personal affairs.

Daisuke sees no point in trying to overcome his enui and take a stand of any kind, nor to try and resolve a series of issues that offer no simple resolution. Daisuke is a man with his feet planted in neither the past nor the future, and as the story comes to crisis, he loses his already delicate equilibrium, and plunges into a near mad state, where, since he cannot conceive of hurting anyone else, he runs headlong into trouble.

It is unfortunate that my copy gives no credit to the translator, for the prose is of exceedingly high calibre.

I highly recommend this book.

"And Then" ("Sore Kara") is a perfectly beautiful novel. Soseki always writes with an elegant clarity, tackling complex emotions and situations that creep up just like life. Nothing seems forced or unreal.

The plot reminds me of a quote I heard once. "I was a soldier so that my children could be merchants, and their children could be artists." The main character, Daisuke, is a dilettante, an appreciator of life's fineries who has never turned his hand towards anything seriously in his life. His father was a famous soldier during the Russo-Sino war, and his older brother is successful in business, and neither of them can understand this luxury object of a younger sibling that they both maintain financially. Seeking to find some value in him, his family attempts to pressure him into an advantageous marriage, which Daisuke's refinements does not permit. Love, however, will destroy everything.

The story floats along at Daisuke's pace, with nothing hurried or in crisis. Inside of this veneer are heavy issues of family obligation, the distaste of working for food as opposed to working for pure artistry, and most of all the undeniability of love, something that none of us can choose for ourselves.

Like all of Soseki's novels, "And Then" lingers long after the last page is turned, forcing us to evaluate our own lives and wonder what we would do in similar circumstances. How much of our own dreams have been sacrificed for necessities, and what does it mean to be human besides eating, sleeping and making more humans?

First of all, you got to know the author Jean Laur was the Director of Angkor monuments from 1954 to 1959. He's very knowledgible about Khmer Angkor and the architects. Now, if you want to know about Angkors (all of the monunents in Cambodia) you got to read it from the source--the director of Angkors himself!! You can't never go wrong with this book. Every Angkor monument in this guide has some illustrated picture. Surprisingly the monument names are both in English and Khmer. I got 4 copies and gave them to my Khmer friends. They love it, especially the Khmer character names of the monument !!

I just recently returned from a visit to this amazing city. It's huge and so utterly incredible. I sure could have used this book to help understand what I was looking at. This book has great photos, history and temple layouts. I bought a guide book at one of the temples (one needs it because a local guide isn't always understandable) and it is not even half as good as this book is. If you're planning a visit, this book is essential.

I bought this years ago at an airport bookstore in Singapore and still read it now and again as it is such a lovely book that truly captures the ancient city of Angkor. The book contains meticulous descriptions of the ancient city [temples, palaces, monuments], with maps and even line drawings of bas-reliefs.

The book also provides historical background on how the city came into being, with a focus on the Khmer civilisation. Khmer architecture is also dealt with in great detail. And of course, there are beautiful full color photographs that depict the ruins in all their ancient glory.

A highly recommended book to those planning a trip to Angkor and for those who simply wish to 'escape' into the world of the ancient city.

The culinary legacies of Arabian cuisine can be as common as humus and as exotic as a sweet orchid drink. There are several different (albeit complimentary) regional sources of Arbaian cuisine which Amy Riolo informatively details in the beginning of "Arabian Delights: Recipes & Princely Entertaining Ideas From The Arabian Peninsula", a compendium of authentic, step-by-step, 'kitchen cook friendly' recipes, combined with menu ideas, and an 'Entertaining Timeline'. Organized into three major sections (Palatial Feasts; Special Ceremonies; Simpler Delights), the sixteen individual chapters range from a Royal Wedding Reception; to a Yemeni Sabbath Luncheon; to a Jeddah Red Sea Picnic. Enhanced with a Glossary, a 'Where to Buy Guide, a Bibliography, and an Index, "Arabian Delights" is a unique and highly recommended addition to personal, professional, and community library ethnic and specialty cookbook collections.

I ordered this book because of my interest in Middle Eastern cooking. With its focus on Gulf Arab cooking, this is a rare collection of recipes. The author's knowledge of and deep affection for the cultures of the Middle East shine through on every page.

This book makes an excellent read simply for its cultural content. The recipes are presented in menu format; the author provides a timetable which seems very helpful for each menu. Even for preparing only one recipe, there are explicit instructions on what can be prepared in advance, and what steps must be prepared in advance (marinating etc). This book contains many recipes that I have not seen in any other cookbook (and I have quite a collection!).

Purists may protest, but I love the recipes where the author has incorporated "convenience" foods like crescent roll dough or pull-apart biscuit dough. I have tried many recipes and I have had delicious results. Particular stand-outs so far are the Fish in Saffron Bechamel Sauce (which I made with catfish nuggets), Mini Lamb Pitas (which I prepared with thin-sliced beef), Zucchini with Tahini Dressing, and Croissants with Wild Thyme. The Fish in Saffron Bechamel is one of the best dishes I have ever eaten.

While exploring various books of Middle Eastern Cuisine and history, I came across
Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (Capital Series) by Amy Riolo, just published in the fall of 2007. What a treasure! This is exactly the kind of book I've been looking for that combines Arabian cuisine with it's rich culinary history. Fabulous food and education all in one!

My passion for exploring foods of the Middle East combined with a thirst for their culinary history (how did the spice trade effect various regions?) is lovingly & authentically represented in this book. Ms. Riolo has researched and chosen wonderful recipes to showcase the beautiful lands of Bahrain, Qatar, Kuwait, Oman, United Arab Emirates, Yeman & Saudi Arabia. These recipes come alive and you can almost smell the delicious array of delicacies represented between these pages. My kitchen will be smelling so good soon!

Sections include: A History of Arabian Cuisine, Regional Differences in Arabian Cuisine, Tips to Remember When Entertaining and more. Ms. Riolo has given us another gift by showcasing these recipes via the different feasts/celebrations where they would be traditionally eaten. Wonder what to serve your guests for a Ramadan Breakfast or Dinner? How about the celebratory foods for an Eid feast? Want to delight your children with an Arabian Tea Party or Pearl Diving Party?

Living & growing up in America, many of us remember the traditional foods our families served at Easter, 4th of July, Thanksgiving, Christmas, Hanukkah & more. We can even smell them. The same applies to other countries as well. Living in the DC area which has an abundance of cultural diversity, it's wonderful to finally have a great resource to further understand the foods & feasts of our Middle Eastern neighbors.

What's even better is the fact that Ms. Riolo is local in DC (she splits her time between DC & Egypt) and offers culinary lectures and recreational cooking classes throughout the area! She also works with another well know author/cooking teacher/food editor/ and lecturer, Sheilah Kaufman who wrote the Forward in this book. Personally I can't wait to attend some of their cooking/lecture events!

Would I recommend this book? YES!! If you love the Middle Eastern foods and are searching for unique recipes infused with culinary history, this book is for you. If you live in the DC area, why not sign up for one of their classes? I know I will.

Henry Glassie has written one of the great books of the 21st Century. His descriptions of the history of Bangladesh provide exactly the context needed to understand the folklife and art that he chooses to present from this nation. Glassie balances his own thought-provoking and insightful interpretations with articulate and intriguing texts, edited together from hundreds of hours of interview material. In this manner, Glassie guides the reader to a great understanding of the incredible artistry of the people of Bangladesh. Reading this book forces one to reflect on a range of important issues -- the central one being a compassionate concern with what it means to be wealthy or poor in Bangladesh, and in America.

"Art" must be taken very broadly, not to misjudge this book by its title. Glassie is such an honest, humble writer, one would forgive him for staying with the high arts, but he brings us into the back yards of potters and other craftspeople who labor in mud and obscurity. What I appreciate the most is his exquisite sense of the moment. Glassie never generalizes or universalizes; he shows us how lives and art change (not constantly, but imperceptibly, and also in sudden surges), and at the end we know more about all people by knowing more about these few.

The author has captured the essence of East Bengal in this marvelous book about art in Bangladesh. While the primary medium is pottery, the book also touches on rickshaw art, engraving, boat building, straw mat production and others. More than a description of art and the artists, it delves into the philosophy of Bengal and reaches depths of religious understanding (especially among the Hindu community); that many of us who lived in Bangladesh did not encounter. If you love Bangladesh, this book is must reading.

What do you like in art? Art Nouveau? Art Deco? Japanese art? You'll find it all in here as you see how, in the first decades of the 20th century, the lowly post card could become a work of fine art in Japan.
This beautifully designed and printed book, really a catalogue of the Boston MFA's exhibition, has more than 300 color illustrations as well as related essays by well-known scholars. The history of the post card, the kinds that were produced, subjects covered...all discussed. And, illustrative of a difference between these and contemporary Western pc's, a section of bio's of artists involved in the designs.
Particularly interesting are the examples showing the impact of the Russo-Japanese War, of Western Art Deco, ... and even of baseball ( in the form of pc's made for New Year's Day 1932 ).
There is serious history in here as well as strikingly interesting art...need an idea for a great Xmas present?

Score another home run for Boston's Museum of Fine Arts for recognizing the importance of the Lauder collection of Japanese postcards and then producing a significant book to commemorate the 2004 exhbition of these miniature masterpieces. The MFA has again assembled a cast of formidable experts to provide both historical and artistic perspective for the late 19th- and early 20th-century postcards produced by many of Japan's leading artists. It is thus the case that the text chapters that open "Art of the Japanese Postcard: Leonard A. Lauder Collection at the Museum of Fine Arts, Boston" help guide the reader through the changes in graphic art and design that followed Japan's opening to the West and the death of the classic "ukiyoe"-style woodblock art.

The postcards themselves are stunning, meriting repeated voyages through this beautifully designed and printed volume. And there are numerous other reasons to savor the images. For example, the cards that appear as numbers 9 through 60 in the catalogue/book all reflect Japan's contemporaneous take on the Russo-Japanese war of 1904-05. Then there are chapters that demonstrate the impact of the West's Art Nouveau and Art Deco movements on Japanese art sensibilities. Three other cards, my favorites, illustrate famous "haiku" poems, with the artist, Saito Shoshu, using the themes of the cards to stylize the calligraphy with which the poems are rendered. Delight here in a snail's slime trail blended into calligraphic brushwork, an underwater scene in which the calligraphy takes on a very fluid style, and a poem broken up to refelct the hopping of a frog.

The collaborative project of Anne Nishimura Morse, J. Thomas Rimer, and Kendall H. Brown, Art Of The Japanese Postcard is a gorgeous, full-color gallery of Japanese postcards from the late 19th and early 20th centuries. Far more than casual items to mail, most of these cards were designed by prominent artists and feature striking use of color and imagery. A few companion essays delineate the history of this unique art form as well as the immortalization of heart-stirring pictures meant to be sent and shared. Art Of The Japanese Postcard is an impressive and seminal work which is particularly recommended to students of Japanese Popular Culture.

IF YOU LOVED ASIAN DELICIOUS YOU MUST BUY THIS BOOK,
REGARDS
THAI CHEF

All cooking traditions have a distinct flavor, something that instantly places that dish within a geographical region. In the case of Southeast Asia, these regional flavors are as famous as they are delicious. Asian food has become increasingly popular in the US, although much of it in an "Americanized" version.

"Asian Flavors" looks at the special sauces and spices that make Southeast Asian cooking unique, and offers several regional dishes for each flavor. The chapters are "Ginger & Galangal," "Chili," "Fresh Lime & Lime Leaves," "Soy," "Rice Wine & Rice Vinegar," "Coconut," "Lemon Grass," "Fish Sauces," "Sesame," and "Asian Herbs & Leaves." All of the ingredients are fairly easy to acquire, and any decent supermarket should supply the majority of them. A specialist Asian deli might be required for a few of the more obscure spices such as Trassi or Szechuan Pepper, but 95% should be readily available.

The dishes are all fantastic, and different from other Asian cookbooks I own. "Salmon Marinated in Gingered Tea," "Crab and Vegetable Tempura with Teriyaki Dip," "Crisp-fried Squid Rings with Lime & Chili Sauce," "Spicy Barbecued Tuna" and "Seared Chili Scallops" are all dishes I have tried and loved. The book is heavy on seafood, as befits an Asian diet, but there are still vegetarian, beef, chicken, pork and duck dishes to satisfy everyone.

The preparation is fairly simple, and a beginning cook should be able to do everything. There is quite a bit of prep work, including several 4+ hour marination times, on some of the dishes, but many can be put together in 10-30 minutes. Only a few dishes call for a Food Processor, which I don't own.

I am looking forward to experimenting with and enjoying more dishes from "Asian Flavors." A great addition to my cookbook library.

Asian Flavors: Unlock Culinary Secrets With Spices, Sauces, And Other Exotic Ingredients is cookbook filled with 120 delicious recipes from China, Japan, Thailand, Vietnam, Singapore, Cambodia, Malaysia, the Philippines, Korea, and Indonesia. Each sumptuous dish makes use of distinctive culinary spices and ingredients to promote flavors rarely experienced in the West, and full-color photography illustrates the majority of the dishes in all their gustatory appeal. Simple instructions readily accessible to chefs of all experience levels make Asian Flavors a superb introduction to a wide sampling of Eastern ingredients and techniques.

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.

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.

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.

The Asian female as long been extolled as the perfect beauty in the world, a mixture of elegance, purity of line, and mystery of appearance. The popularity of the book and film 'Memoirs of a Geisha' is but one example of this appreciation. And now photographer Norm Yip opens the other side of the physical panorama to place the Asian male on the art platform.

This book of beautifully sculpted male nudes from Japan, Hong Kong, Singapore, Korea and Malaysia is not only an artistically successful presentation of a photographer's gifts, it is also an example of just how fine photography books can be made. The quality of the reproductions is near perfect with both black and white and richly full color images on the finest of paper. The models are not only beautiful; they also appear to be in complete communication with Yip's concepts. The result is a group of forty sensuous, erotically charged photographs that stand with the finest of portfolios of the male nude. Norm Yip is a refreshing new talent who here shares his work from 1999 to 2004. Let's hope there is more! Recommended. Grady Harp, December 05

Very frankly, it is my very first time, as a Hong Kong local, to see such a publication related to Asian male, in a natural, sensual, tasteful, and artistic way. Every photograph seems to be meant to deliver a message, or in other words, to 'speak' through the posture of the model, the body, and the facial expression. Personally, it is nothing else but 'Art of the Art'.

I have seen and heard more than a few Asian American men express feelings of self-doubt and low self-esteem about themselves and their physical attributes. As an Asian-American who grew up in Asia more than in America, I suspect that the portrayal of the Asian male by mass media has a lot to do with this lack of confidence. Intentionally or not, Norm Yip's book takes one big step in the opposite direction. By depicting the Asian male as powerful and free with this collection of moving and tasteful images, he empowers us all. But Yip's images transcend issues of politics and do not scream out for undue attention--and that is where the true value of his book lies. "The Asian Male" quietly and forcefully addresses not only issues of beauty, but also of the brain.

Accurate description of the item and swift notice and delivery

Professor Haley has edited an excellent compilation of chapters on Asian business -- I thought the chapters on China, its business environments, problems and opportunities, and industrial restructuring were particularly useful. A valuable addition to the genre.

Very good review of the major Asian economies and business concerns in these regions. Especially useful as businesses enter China after its WTO entry and ponder new relationships with post-crisis SE Asia.

I have used over 20 recipes from Greeley's book and have not been disappointed in any one of them. I have given two dinner parties (each with about 12 people) and used only recipes from this book.Results were outstanding. Every guest asked for recipes, or decided to buy their own copy of the book. My husband's particular favourite is the Yellow chicken curry.

What I really liked about this book is all the information. The author covers a lot of Asian countries, and she writes about the differences in styles and common ingredients between them. She also discusses the ingredients - what they are, what the flavors are, and including a discussion of the many types of rice. The recipes are nicely organized, and easy to follow. I've used a few of the recipes, and one is now a favorite.

We love soups. They reheat well after a long day at the office and they are soothing to the throat, very filling but lighter fare. It suits us for an evening meal when we really don't want something heavy but do want something hot. Since we've traveled extensively in Asia and love the cuisine, this book was one we just had to try. I am glad to report that "Asian Soups, Stews and Curries" is a wonderful book for the Asian cuisine lover.

The first recipe we tried was Kalbi Tang, Korean Short Rib Soup. This is a famous Korean dish, almost as famous as Bulgogi and Kimchee. The instructions were interesting; in order to achieve the beautiful clear broth in which the meat and onions float, you must soak the ribs overnight, or boil them and discard that water to remove the scum (which is the albumin and meat bits that coagulate when you boil meat.) I followed this direction, and the other stipulation to remove ALL visible fat from the ribs. After then making the stock and refrigerating the soup overnight to remove the rest of the fat, I made the ginger, sesame and soy sauce-based seasoning that flavors the soup. Wow! What a taste--rich, yet with a clear, flavorful broth. This was an enormous hit at our house.

After watching my husband practically stick his whole head into the Korean soup pot, I decided there must be more good stuff in here. The next one we want to try is Cambodian Fish Soup with Pineapple and Tomatoes--pineapple is surprisingly good in curry type clear soups.

Just about everything is in here from Japanese Chanko-nabe (Sumo Wrestler's fatten-up stew) to Mulligatawny. There are quite a few lentil based curries (nice, we love lentils), noodle soups, meat soups, fish, vegetable and rice soups and stews. This is a fascinating book and one with some very nice and unusual recipes, good for light evening one-pot meals or fancy entertaining or pot-luck. This is fast becoming one of my favorite cookbooks.