The Best Asian Cookbooks (Review) in 2020

The result is an Asian cuisine cookbook that’s easy to follow and more importantly, easy to replicate in the comfort of your own kitchen. He also demystifies the more obscure Chinese cooking ingredients, removing any barriers to trying new recipes and mealtime ideas. And all of the recipes have ingredients or substitutes that can be  sourced in your local supermarket or Asian food store. As one of our best Asian cookbooks, this is lovely read and one to impress the family with, come mealtime.

A large part of the book also focuses on the noodle, so if you are also a fan of the ramen, broth or noodle stir fry then this could be the cookbook for you. But Momofuku; A Cookbook is also adept at shaking things up and throws in a few Korean ‘fine-dining’ curveballs – we particularly like the roasted Jersey dived scallops with dashi and chive oil. Add in some lovely background touches and some stunning photography and you have one of the classiest Asian cookbooks for your kitchen shelf.

This really is masterclass in cooking the Asian cuisine classics without making too much of a meal about it. Most of the ingredients are pretty easy to source and while it may ask you to push your own culinary boundaries a little, the effort in terms of authentic flavor is worth it. And you get some super insights as well as top tips to cooking Asian from someone who has obvious skill and passion for this flavorsome cuisine.

We particularly like the way 101 Easy Asian Recipes takes on some of the more difficult Asian classics and translates them into easy to cook recipes, without losing any of the flavor. All your favorite Asian cuisine classics are also here, from noodles and ramen to fragrant sauces, giving the whole book a home-cooking feel mixed with some restaurant styling.

You get all the basics for wok-style cooking, from the seasonings and oils you should use and how to care for your pan. It also shows, through step-by-step recipes, just how versatile and healthy wok cooking can be, focusing on popular US versions of Asian and Chinese classics. From easy veg stir fry to sweet chili shrimp and the egg foo young, you also get a handy guide so you can choose meals to cook in less than 30 minutes or value dishes if you are on a budget.

Ramen, tempura, gyoza, tonkatsu…all the mouth-watering essentials are there, with easy to follow instructions and delicious photography. And Japanese Soul Cooking also throws in some more unusual dishes to try – we particularly liked the wafu pasta and savory supper go-to!) And, as it is written for a US audience, there are no really obscure ingredients for most of the recipes but a clever core selection of grocery store buys.

All the takeout classics are here, from sweet and sour pork to sesame chicken as well as some dishes that could well be new to your Chinese takeout repertoire. Luan takes you step-by-step through the recipes and also gives you the insider know-how on what to shop for and how to stock your pantry, so you are always Chinese takeout cookery ready. There’s also some excellent information on all the staple spices and ingredients, as well as how to keep your food fresh and what you can freeze.  There are some mainstream takeout recipes missing, meaning there could well be some harder or unfamiliar dishes on offer, but this can be a good thing as you will learn new Asian cooking skills along the way.

With this effectively styled book, you get a good basic grounding in Japanese cuisine, its history and the main ingredients you need before setting you off on a cooking path to many of your favorite dishes. You get 100 authentic recipes to wow both your friends as well as your own tastebuds and most are uncomplicated and quick to do. Think delicious, flavor packed bento boxes, stunning sushi dishes and mouth-watering variations on ramen and noodles, with a balanced selection of meat, fish and vegetarian dishes. The images could be a little better and there could be more of them, but the instructions are clear and easy to follow, for beginners and more experienced cooks alike.

Inspired by Chinese, Japanese, Thai and Vietnamese cooking, the result is a mouth-watering collection of 75 recipes that are not going to sabotage your healthy eating or low-carb diet. From cook on the go, fast Asian food such as protein-packed egg drop soup and stir-fry with jumbo shrimp to more leisurely treats including coconut meatballs, you also get excellent guidance on how to batch cook Asian Paleo to get ahead. Add in some tasty paleo-twist side dishes and a whole section dedicated to low-carb sauces and with Asian Paleo, while it could benefit from more specific nutritional information, we think you’re onto a carb-busting winner.

Andrea Nguyen has created a culinary celebration of dough-based Asian food and whether you use this as an occasional dip-in cookbook or as a way to shake up your own Asian cooking, it’s easy to understand and use. While limited in number, the photos are stunning and you also get recipes for dough, pastry sheets and batters should you want to make it all from scratch. Delicious, authentic and totally worth the time and effort in the kitchen.

Writer Laura Russell has done an impressive job in updating many of the Asian classics to the gluten-free life, including many of the traditionally wheat dependent dishes. She brings the usually off-limit recipes such as noodles, dumplings and soy-based sauces back onto the menu, with delicious gluten-free alternatives. And she manages to achieve the near impossible, with many of the recipes quick and easy to do on a budget. She also covers a wide range of cuisines – from Chinese and Japanese to Thai and Vietnamese – so you are really spoilt for gluten-free choice.

While at the top end of our best Asian cookbooks review budget, this large volume is effectively aimed at the home cook, meaning it will become a staple go-to in your kitchen for years to come. All the recipes are pretty easy to follow, and you also get some nice introductions to how the dishes are locally prepared and served for some extra information and authentic flavor. And we really like the comprehensive glossary to demystify the more unusual ingredients and cooking terms. Whether you are a beginner or a more seasoned cook, there is more than enough in this book to keep you engaged and adding to your Asian cuisine repertoire.

This is Vietnamese cooking, US style so most of the ingredients are convenient to find and the flavors are tasty and authentic. From simple rice paper rolls and coconut rice to meat dishes and full-on banquets, this book makes learning the basics of Vietnamese cooking an enjoyable journey. And as a hot recipe tip – the Vietnamese coffee ice-cream is to die for!

All the recipes are created to be one-pot wonders and cover spicy dishes, as well as noodles, vegetarian and rice, from a slow-cooked General Tsao’s Chicken and Pad Thai noodles to Tom Yum hot and sour soup. Healthy, comforting and totally delicious, send your slow cooker on its own culinary journey with this tasty little Asian cuisine recipe book.

Spanning over 12 Asian countries, Asian Instant Pot cookbook by Henry Wilson adapts some of the classic dishes for easy pot cooking, without sacrificing taste or flavor. Menus cover meat, fish and vegetarian, and include noodles, rice, soups, sauces and side dish recipes. The book also manages to squeeze in an Asian Keto recipe section if you are on a low-carb diet or looking to keep your lean body look without missing out on your favorite Asian takeaway style food. We think this book lives up to its one-pot claims and is a great way to add flavorsome and healthy Asian meals to your busy family’s diet.