An essential Asian cookbook...

This is a very well thought out, laid out and photographed book.
Recipes are done in in both metric and cups, easy step by step instructions, and plenty of colorful photographs (works well for me, as a visual learner).

Contains many tasty recipes that I would never have thought to make at home, but each recipe is so well laid out, anyone could do it. Modern, yes, updated, yes. all tasty.
Recommend.

My favorite thing about this cookbook is the care which the author takes to make her recipes flexible for anyone to use. Both for vegetarian and vegan consumers and even regarding simple taste, down to the ingredients themselves, each recipe can be uniquely suited to the chef's wishes.
It was fun reading some of the personal stories about how the recipes came to be in this cookbook. I still feel pretty intimidated about some of the ingredients and where or how to obtain them, but it was comforting to see many of the recipes utilized similar techniques with the wok so I may just try one!

Modern Asian Kitchen is a very well written and curated list of a wide range of recipes collected and developed by Kat Lieu. Released 9th April 2024 by Quarto on their Harvard Common Press imprint, it's 208 pages and is available in hardcover and ebook formats.

This is a warm and welcoming cookbook with so many stories and memories to accompany. The author is gifted at relaying the background and community contained in the recipes she shares and it really feels like a warm visit with a dear friend (alongside great food). The book has a practical layout with a really good table of contents and index, so information is easy to find.

The introduction includes a good overview over ingredients, tools, and sourcing specialty items; the actual recipes are arranged thematically: vegetable salads and starters, dim sum & street food, one-pan-dishes, sharing dishes, rice (the bibimbap recipe is *perfect*), noodles (so.many.noodles), sauces/dips, and sweets.

Recipes contain a title and description, yields, ingredients in a bullet list in a sidebar, and step by step directions. Ingredients are listed with imperial (American) standard measures with metric equivalents in parentheses (yay!). Nutritional information is not included. There are so many gorgeous and clear color photos included. Most (but not all) of the dishes are accompanied by one or more photos. This will help readers to know how to arrange and prepare the dishes with which they aren't already familiar.

Five stars. Wonderfully comprehensive and versatile. Perfect choice for public library acquisition, home use, or gifting to a food adventurous friend.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

I love how many recipes are in this book and how easy they are to make. Everything I have tried has been flavorful and healthy. I love how clean the aesthetic of the book and the photographs are. Great gift item or solid addition to a home cook’s cookbook collection.

What a beautiful book full of recipes, photos and stories. There is a great variety of recipes to choose from, I really enjoyed the choices of what to make. A wonderful fusion cookbook, vegetable forward. This cookbook has something for everyone.

Casual, well written Asian meal ideas for every kitchen! From feasts to one-bowl meals, these ideas make for healthy, Asian-inspired cuisine, with lots of vegetables and healthy proteins.

SOOOO many wonderful recipes here that I really want to try.
I am gonna order this book for myself. The ingredients are easy to get and the recipes are also easy to make :)
Beautiful cookbook!

I loved this book and found it so helpful in my venture to cooking more asian cuisines at home! The photos were lovely and the recipes were easy to follow along with and the dishes were delicious. I plan to gift a copy to my sister since she loves cooking as well.


Thank you to NetGalley, the publisher, and the author for the opportunity to read and review this book. I received a copy of the ebook in exchange for my honest review

Kat's cookbook provides many recipes from several Asian communities. The recipes are easy to understand, so if you've never used a technique before, just trust in her explanation and you can't go wrong. We tried the 'Taiwanese Popcorn Chicken from Flushing' and it turned out so well that it reminded my boyfriend of the Taiwanese coffee shops he would go to when visiting family.

There are dozens of Asian cookbooks out there, but none quite like Modern Asian Kitchen: Essential and Easy Recipes for Ramen, Dumplings, Dim Sum, Stir-Fries, Rice Bowls, Pho, Bibimbaps, and More by Kat Lieu, developer of the popular and fun blog Modern Asian Baking. This cookbook is unique since it includes dishes that are nothing like the same-old, same-old Asian dishes that we know, love and order in Asian restaurants. These recipes are just as mouthwatering as the familiar Asian dishes, but are very different. Most cooks who love Asian food will form a long list of “must make immediately” dishes that they want to make and taste. These dishes will certainly be new ones that we will crave.

The recipes are written in the traditional manner with the ingredients listed first followed by step-by-step instructions, making them easy to follow for both beginning and advanced cooks. Some of the recipes will require a trip to an Asian grocery store, but nowadays most cities have one; it will be worth the trip.

This cookbook includes beautiful, professional photographs of every dish, making it even harder to decide what to make next.

All told, this excellent cookbook introduces Asia dishes from many Asian countries that are different and delicious. It is highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.

So many great recipes and the author does a great job of adapting to the modern kitchen. I have her baking cookbook as well and love it. This one is just as great!

I received this book from the publisher via NetGalley in exchange for an honest review.

This book contained lots of ways to simplify and re-create your childhoood favourite Chinese dishes. I loved learning how to make rice rolls from Vietnamese rice papers in the Microwave and the airfryer Taiwanese popcorn chicken is so easy and classic.

I was an early reviewer for Modern Asian Baking at Home and still use it, so I was very excited to get an early review copy of Modern Asian Kitchen by Kat Lieu. We eat a lot of dumplings at home, so I was excited to change up our dipping sauce to Kat's Everyday Dipping Sauce which now lives in our fridge. It might seem silly, but I'd never tried to make Onigiri at home. It just seemed daunting to me and easier to get at our favorite Japanese market. Well, using the Basic Onigiri Adventure, I was able to make some at home! Yay me! The photography is smart and the recipe instructions are easy to follow. I look forward to more cookbooks from Kat Lieu.

Thank you to the author and publisher for an early review copy in exchange for my review.

Thanks to NetGalley for a copy of this cookbook and this is my freely given opinion.

I have a habit of loving and collecting cookbooks and thank goodness for ebooks as I am seriously running out of room for physical incarnations of them. On saying that, I absolutely love Asian cookbooks because I love the foods of my past and culture and am always looking for different iterations of them. Especially as my grandmother (like so many did) - the noted cook of the family, cooked by feel, and could not read or write so never wrote anything down. To this day, I can make her pork and napa cabbage wontons, her steamed beef rice, and her steamed ginger and onion fish by memory. But I am always on the search for the other comfort foods of my youth that I cannot remember how grandmom did them.

So this is a lovely compilation of various Asian dishes, though mostly gearing towards different styles of Chinese, with some Japanese, Korean, etc. Also they definitely veer more towards the home cook/comfort foods that look familiar to me - and that is what I want. I don't want the fancified restaurant style foods like the scallops in taro nests, sharks fin soup, sea cucumber or abalone this or that that could be served at banquets or for special meals - I want the warms my belly and warms my heart comfort foods that bring back the happy memories of helping out while at Grandmom's kitchen or visiting at her friends at Lunar New Years while everyone makes massive piles of dumpling and treats to share, and there is a huge pot of congee, or something to share for lunch while everyone gossiped and bragged about their children and grandkids. The filled sesame balls in this remind me a bit of hers - she did a peanut filling for it though because I remember one of my jobs was hand crushing the peanuts to the right consistency. Also I vaguely she made one that was similar that had some kind of yam or sweet potato in the dough, and it was wonderfully sweet and glutinous. I have yet to find the recipe anywhere for that and still will be looking....

Many of the dishes here have that look of comfort and familiarity to me, and I love the simple presentations and pictures and the familial backstories to them. This book is right up my alley and I have also requested it for my local library as well.

Now to convince my definitely non-Asian husband that rice porridge/congee is definitely a comfort food - maybe not as famed as chicken noodle soup - but it is definitely what I remember being made for me when I was not feeling so great, and it can be fancied up in so many ways also - like a good mac and cheese!

Also, I totally want to make mapo tofu and stir fried rice cakes again too. The char siu recipe is a bit different from the one I usually use and I will give it a try, since it never hurts to try something new that could be better! Thanks so much for the walk down memory lane and the inspiration to cook my past and culture more, and try some new things as well...

4.25 stars out of 5

Discover the wonders of Asian cuisine with this delightful collection of recipes from Kat Lieu! From traditional favorites to unique creations, there's something here to tantalize everyone in Modern Asian Kitchen. As you flip through the pages, you'll be captivated by the beautiful imagery showcasing these mouthwatering dishes, along with heartwarming family photos from the writer. What's even better? Many of the recipes can be easily adapted to suit vegan or gluten-free diets, making them accessible to all. With clear instructions and easy-to-follow steps, you'll be whipping up these delectable dishes in no time.

Thank you NetGalley and Quarto Publishing Group – Harvard Common Press for this eCopy to review

Modern Asian Kitchen is an easy follow recipe book full of delicious recipes from across Asia, which have their own gorgeous photo so you know what you are cooking. Most of the ingredients are easy to find so no need to go on a treasure hunt to track them all down.

All the recipes in the book look tasty! Easy to follow. I have Kat’s other cookbook so I was super excited when this one came out. I can’t wait to try all of the recipes in the book!

This is a great cookbook! I thoroughly enjoyed the family and friends connections to the recipes. I found the sections easy to flip around to and was happy with the large variety of recipes from different cultures. I'm most excited to try the miso garlic naan and mapo tofu. Cheers!

Thank you to Harvard Common Press and Netgalley for this ARC. Generally, Asian cuisine is something we enjoy, so we had a lot of fun cooking from this - here is what we made:

Miso Garlic Naan: wow wow wow! The miso garlic butter was insanely delicious. These were so easy and so tasty. Plus I found the milk yeast blooming technique very effective and I’ll be stealing that for future bread making

Easy Peasy Sushi Bake: my boyfriend said this was basically my perfect meal and he isn’t wrong. While I enjoyed it a lot with the seaweed, it was also great as a bowl. A very easy weeknight meal (sushi at home!), but doesn’t hold up the best as leftovers (so just eat it all). Next time we might try making it with different seafood

Char Sui: I tried so hard to make this red and failed. But it was moist and the marinade was packed with flavor. I did find the cooking instructions about when to cut it confusing, so our times seemed off. But it still came together well

Pate Chaud (Vietnamese Hot Meat Pie): these didn’t quite puff, but the filling was savory, and who doesn’t love a good meat pie?

Gochujang Chocolate Mochi Cake (97): for some reason this came out very dry (maybe I made it too thin?), which was a shame because I loved the flavor (especially the subtle heat) and the chocolate chunks. Eating it with ice cream did help the dryness though

Rice Paper Har Gow (Shrimp Dumplings): these did not stay together whatsoever and the shrimp unevenly cooked. The flavor was fine but nothing special

Overall, definitely some recipes I’d make again! Modern Asian Kitchen is coming out on 4/9

Oh this is a wonderful book. The recipes were easy to follow and the ones my daughter and i tried tasted fantastic. The layout was good and pictures were top notch.