When the cookery book marketplace is so crowded it can be hard to find your place but this is a lovely and authentic addition to the Asian cooking section.

Carefully curated into useful sections there is lots to enjoy here whether you’re omnivorous, pescatarian, vegetarian or vegan and it’s a lovely change to be given so many variations and options on traditional recipes.

Made extra special by the addition of family photos and stories, this is a book that makes you want to immediately dive into your kitchen.

With thanks to NetGalley, the author and the publisher, Quarto Publishing Group for an arc of this book in exchange for an honest review.

"Here's to feeding our bodies and, little by little, our souls."

I've been following Kat Lieu on Instagram for ages so I already knew this cookbook would be right up my alley. What I appreciate the most about this book as well as her social media presence is just how approachable the recipes are. It's a great pick whether you're a beginner or someone just looking for variety in your dinners. There's a good reason why Lieu starts the book with a recipe for cooking the perfect rice - something that can seem so fundamental yet is so easy to mess up.

As someone with certain dietary restrictions, I really appreciate the tips and notes Lieu has left for each recipe. I may not be able to find everything for all recipes in my region, but there's a good amount of options to play around with. Speaking of regions - thank you thank you thank you for including metric units and Celsius in your instructions, this tiny European appreciates it greatly 🙏🏻

The photography is simply lovely - and I'm not just talking about the quality of the food images, shining a spotlight on shapes and colours and almost letting you imagine the scents. I appreciate the inclusion of photos of friends and family, adding that sweet personal touch - to top it all of, the scan of the handwritten recipe from Lieu's mum.

The earnestness and personality are really what make this book stand out. Even if you're in it just for the food, take time to read Lieu's introductions between each chapter and the small stories for each recipe, talking about personal experiences of her own, her peers', family members, as well as the histories of dishes. Lieu is equal parts witty and earnest, making you smile and feel tender as she speaks of her love for food, her history with it, and how it binds her to those closes in her life. She dedicates certain chapters and recipes to both those still in her life and those lost, and it's a beautiful tribute throughout.

"Modern Asian Kitchen" isn't just a great cookbook to add to your shelf - it's proof that food is the sixth love language.

Modern Asian kitchen is a beautiful cookbook. The recipes are easy to follow with many repeating ingredients. This allows the reader to try many of the included recipes with minimal shopping required. The photographs are vibrant. I wish that some of the recipes could be a bit more complex. This is a good introduction to Asian cooking and meals, but some of the recipes are a little basic for people who may cook more often.

This book is exactly, what it says on the cover.
The dishes seem modern and easy to make. Espacially the vegan recipes are very interesting.
Moreover, there is a lot of additional background information about all the supplies one might need.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

Modern Asian Kitchen is a great cookbook for traditional Asian Recipes. The cookbook provides little descriptions on the flavor components for the staple ingredients which is incredibly helpful for people who are newer to asian cuisine. The cookbook sections are the fundamentals, garden Party, Dim Sum, One-Pan Wonders, The Sharing Table, The Rice is Right, Life is Noodiful, Essential Sauces and the Not-Too-Sweet Treats.

The Cookbook is wonderful with amazing backstories on the recipes and straightforward directions. There is just a wonderful selection of recipes. ABSOLUTELY BEAUTIFUL pictures.

This cookbook will definitely be a staple cookbook for me and I can’t wait to purchase a physical copy. I HIGHLY RECOMMEND this book.

Tried some of these recipes with my family this week, delicious, especially the salmon. I appreciate the simplicity of most of the recipes while still being incredibly unique and varied.

A delightful sequel that exceeds expectations set by Modern Asian Baking. A must-read for any culinary and cookbook enthusiast!

This is a gorgeous cookbook absolutely chocked full of delicious recipes. Most of the recipes are simple with few ingredients and most items I believe would be readily found as I have many in my pantry already. Lots of recipes are quick to prepare making them great weekday meals.

As a casual beginner at Asian cooking, I am thrilled with this cookbook. I was impressed by the helpful list of tools and common ingredients, which makes it perfect for beginners.

Even if you are a more experienced cook of Asian cuisine, this book still offers plenty of great recipes and technique tips. The beautiful photography brings the recipes to life and makes me eager to start cooking. The layout is clean and easy to follow, making navigating the recipes a breeze.

I can't wait to try out all the delicious recipes in this cookbook, including the dessert recipes. Whether you're new to cooking or looking to improve your Asian culinary skills, this cookbook will be a valuable addition to your kitchen. I'm excited to start cooking up a storm with this wonderful resource!

Easy to follow recipes with a nice layout. I didn't have a hard time sourcing ingredients which is always a bonus. I was able to try five recipes and all of them came out as expected.

Although this book seems to be for a US audience it is very readable and usable for a UK audience too.

There are some fundamental recipes that I actually got excited about finally knowing - char sui bao, Singapore vermicelli, laksa. And some new favourites - kimchi fried rice and chilli crisp garlic pasta. Special shot out to the dipping sauce recipe too I use it so much!

I like that there are many Asian cuisine here instead of the focus of one. My only downside is I won't use the dessert section and would have rather had more side dishes instead!

This is a mishmash cookbook of the kind I don't really like very much. Kat Lieu has pulled together a whole load of favorite recipes, lots of which sound delicious and a few of which sound weird - like what is a "sushi bake"?

The question about mashup cookbooks always is who are they for? I'm an experienced cook and cookbook reviewer and I am looking for depth of writing and recipes with an authentic feel. This book isn't like that. Again, though, the recipes are interesting and relatively easy. I would suggest the book as a gift for a new cook, perhaps a person in their first apartment, who loves Asian inflected food.

Such a fun and beautiful cookbook! So many recipes I want to try. I love the stories shared in this book. The recipes appear well written and laid out in a way that should be easy to follow. The food photography is lovely. I'm honestly most excited about the noodle recipes and the sauce recipes, but I'm looking forward to giving them all a try.

This cookbook has a great selection of recipes with ingredients that are easy to find.

Thank you to Kat Lieu, NetGalley and Quarto Publishing Group – Harvard Common Press for the arc of this book

This book is chock full of yummy looking Asian meals and treats! There will be plenty of recipes in this book that you'll want to try if you love Asian food. There are traditional pieces of equipment listed in the book but surprising me, also listed is an Air Fryer, a Stand Mixer, and an Instant Pot or Pressure Cooker. Certainly a modern lineup! Most kitchens will already have the suggested equipment already.

The author has a list of products that she stocks in her Asian Pantry. If you already cook Asian foods regularly, you will have many or most on your shelf. If this is a new type of cooking for your household, you may want to buy the special items you need for a few recipes at a time.

The book is filled, not only with mouthwatering photos of the food, but also sprinkled with family photos. The ingredients for the recipes are clearly laid out and the instructions are written well.

I think this book will provide hours of enjoyment to the lover of Asian foods, both reading about them. cooking them, and certainly eating them.

This book has a lot of amazing authentic recipes. As someone who enjoys asian food a lot and loves cooking them, I truly enjoyed this book. This would benefit someone just exploring asian cooking as the book begins with basics and the instruments needed for cooking. It explains the way to cook basic stuff like rice and simple dishes. But it also moves on to more difficult recipes with ease. Would recommend this book for everyone who enjoys asian food.

Loved all of the recipes and how it spans different Asian cultures. So many gems I've always wanted to learn how to make and now within easy access. I did notice that page 62 seems to have as caption TK repeatedly which I was unsure if that was intentional. Otherwise, solid recipes with content any Asian would appreciate. Thanks for adding in details for the cooking challenged folks like myself. I also appreciated that so many of the recipes are pretty quick time wise to prepare and make. When you have life on the go, generally there isn't 2+ hours to make one meal. This is more realistic cooking that is achievable to most individuals.

This is a neat easy book to follow. Good recipes that are an introduction to cooking Asian food. The colors and photos look pretty high quality and beautiful.

NOODLES FREAKS REJOICE!

Kat Lieu, founder of the award-winning site @subtleasian.baking, has published a comprehensive, accessible, and easy to follow cookbook for anyone and everyone who loves Chinese and other Asian foods, “Modern Asian Kitchen—Essential and Easy Recipes for Dim Sum, Dumplings, Stir-Fries, Ramen, Rice Bowls, Bibimbaps, Pho, and More.”

With Kat Lieu’s easy instructions and accompanying photographic guides, readers will soon be creating beautiful dumplings 🥟 by the 100s in no time at all; mastering the most basic, yet critical component of Asian cuisine—rice 🍚; and my personal favorite, learning all about Asian noodles 🍜 ! And for you no-wheat freaks, lots of these noodles are made from rice!

An American ex-pat in London for several years, my palate quickly became an international traveler just in England’s Capitol due to the extensive choices of cuisines available to stimulate both my imagination and taste buds because London is a global destination inhabited by people from around the globe.

No, I’m definitely not referring to gray/green mushy peas (they do not call such a veggie, ‘English peas’); over-done beef roast; bangers and mash (sausages and creamed potatoes); nor a full English breakfast of over-easy fried eggs glistening with grease accompanied with baked beans (yup—like the type Yanks serve at BBQs), grilled tomatoes, rashers of bacon, sautéed mushrooms, and toast (alas no crumpets). Do you have indigestion yet?

Consequently, when a dear friend introduced me to the delectably delicious nuances of Singapore Mei Fun (rice noodles 🍜 prepared with garlic, red pepper, curry, veggies, and three meats—typically chicken, pork and shrimp, I was hooked from the first spicy mouthful and rejoiced during the experience.

Since that time, I am always thrilled and grateful when a Chinese restaurant offers this delicious dish because it’s my favorite of all oriental fare since that first experience in London because I’m a true noodle-freak, and Singapore Noodles are my heart’s desire when asked, “What’s your favorite food?”

However, just as locating a restaurant that prepares an excellent version of this dish (if at all) can be difficult, finding an authentic and easy to prepare recipe for Singapore Mei Fun, also known just as Singapore Noodles, is even rarer indeed.

Look no further, noodle freaks, Kat Lieu is our new patron saint of Noodledom and all things yummy Asian. A few of her other recipes that are on my soon to try list include: Tandoori Chicken, Garlic Naan Bread, Oven Baked Crispy Fried Chicken, and Garlic Green Beans among others.

My mouth watered the entire time I was reading through this cookbook because the photos of the dishes looked so delicious. Thank you Kat Lieu for bringing Asian cooking into American homes in a straightforward manner that is appetizing, inspiring and entertaining.

JoyReaderGirl1 graciously thanks, NetGalley, Author Kathleen Lieu, and Publisher The Harvard Common Press, an imprint of The Quarto Group for this advanced reader’s copy (ARC) for review.

Note: I received a free unpublished proof of this book, for a limited time, in exchange for an honest review. All opinions here are my own.

After buying a copy of Lieu’s earlier book, Modern Asian Baking, which I loved, I had to review this one once it became available on NetGalley! (A review of Modern Asian Baking is forthcoming; I particularly love the green tea Swiss roll!)

Lieu’s introduction and running narration to Modern Asian Kitchen are instantly inviting to the reader. Her books come across as the best sort of passion projects, rife with personal anecdotes, notes on her favorite dishes, and tributes to her friends and family who contributed or inspired many of the recipes. This book really makes me wish there was someone like her in my family who knew how to cook traditional dishes from our own culture and could pass down this sort of knowledge. (There isn’t, but I’m making do with a box of recipes that my great-grandmother clipped from newspapers and a few Polish cookbooks. Maybe one day I can become an expert and write a book like this…)

The photography in this book, done by studio iida, is awesome and everything looks very appealing and delicious. There are some particularly detailed instructional illustrations for things like folding dumplings, which I find very helpful in a cookbook. The pictures make me want to cook and eat everything in this book!

Instructionally-speaking, Lieu does a great job of explaining how to make the recipes. I don’t have time to recipe-test the cookbooks I review due to my hectic review schedule. However, based on my experiences with cookbooks, I feel that if I had all the right ingredients I could pick up this book and make anything in it according to the instructions and have something roughly like the picture. This book is not like some of the older Betty Crocker books, or some of the vintage ones I have on European cuisines, that expect the reader to know how to do certain things, know to use certain equipment for certain tasks, or otherwise know stuff that’s not written on the page and not necessarily obvious to the reader.

I saved my recipe opinions for last because those are highly-subjective. When I first picked this up I was on the fence about it, since I already have a few good cookbooks related to Chinese, Korean, and Vietnamese cuisine. However, I’m actually thinking of getting this one once it’s released, since everything in it looks very approachable and there are some classics in here that I love. Highlights include ma po tofu, bibimbap, dim sum spare ribs, char siu, kimchi pancakes, tteokbokki, pho, and multiple classic sauces and desserts.

Overall, I wholeheartedly recommend to this for anyone looking for a great cookbook with lots of heart and mouthwatering photography!