About My Cookbook

I am proof that ANYONE can learn to cook excellent traditional Asian food!  How did I get into cooking Asian food?  Well, as it turned out, my family bumped into a gaggle of Asians.  Well, okay, not a “gaggle”, but a whole lotta Asians… one at a time.  My older sister married a Korean.  My brother went to Australia and met his Filipino bride while they were getting masters in business there, and my husband is half Thai and half Japanese with a hint of Chinese (yeah, I don’t get it either).  Between all of them, we nearly have every corner of Asia covered.  Nearly.

We love Asian food, but the best Asian restaurants are an hour from us.  So, I started researching Asian food and began to learn how to make it.  With a small army of built-in taste-testers, soon I had a handful of recipes that everyone loved.  Eventually, I contacted Bristol Publishing about the possibility of me writing a small cookbook.  They accepted, and my cookbook “Introduction to Asian Cooking” was born… after two and half harrowing months of refining dozens of recipes and completing the manuscript. 

“Introduction to Asian Cooking” is available at http://www.amazon.com and http://www.bn.com.

The key to great Asian food is getting the right brands of ingredients.  My cookbook lists the brands of various ingredients I have found to work the best.

If you are learning how to make Asian food for the first time, I would suggest trying to make Pad Thai or Chicken Satay first.  They are very manageable recipes, so you won’t be overwhelmed, and are generally crowd-pleasers.  They also double pretty well for larger groups. 

Good luck!  Make it Happen!