Review by Booklist Review
*Starred Review* Chin's latest collection (a previous one was 300 Best Rice Cooker Recipes, 2011) is filled with enthusiasm and energy and, what's probably more important, it includes nearly 100 recipes with exotic ingredients that are fairly accessible. If there is such a thing as a chip off the old (cooking) block, Chin qualifies, as the daughter of the late Leeann Chin (founder of her namesake restaurant chain). Those unfamiliar with the peculiarities of Asian dishes will appreciate the upfront advice, including preparing lemongrass and Thai chilies (for the latter, carefully and with latex surgical gloves), steaming, deep-frying, and knowing the secret to fluffy rice. Says she, I love my rice cooker like I love my dog. It's obedient, doesn't talk back, and loves me unconditionally. Recipes are categorized from appetizers to desserts and subclassified by different kinds of proteins. Both favorites and unique tastes are well represented, including pad Thai, chicken coconut soup, Thai BBQ pork, crying tiger lamb, coconut cake with mango, and Thai iced tea. The directions are easy to follow, and there are great color photographs. It's no wonder Chin has been called the Asian Rachael Ray.--Jacobs, Barbara Copyright 2010 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Katie Chin (300 Best Rice Cooker Recipes), sometimes referred to as the "Asian Rachael Ray," puts forth a winning collection of accessible Thai dishes. Once readers have stocked their pantries with a handful of staples like Thai basil, assorted curry pastes, palm sugar, fish sauce, and lemongrass, they'll find they're able to whip up any number of favorites such as larb-a spicy salad with minced pork, braised chicken in Thai yellow curry and the classic Pad Thai with a minimum of fuss. Those interested in broadening their horizons may find inventive riffs like lemongrass chicken wings, winter squash curry, roast duck salad and Thai crab cakes worth a try. Tips on prepping unique ingredients like lemongrass along with substitutions for hard-to-find ingredients (dark brown sugar is an able stand-in for palm sugar), and step-by-step instructions paired with photos for techniques help ensure readers get the desired result. A fine introduction to one of the world's most popular cuisines. (Aug.) © Copyright PWxyz, LLC. All rights reserved.
