Sushi restaurants in every mall, noodle houses on every block, and Asian condiments like sambal, gochujang, and curry paste on supermarket shelves: The prominence of Asian cooking in the American appetite is astounding. It began, more than a century ago, with the appearance of chop suey cafés in Western towns, tracing the immigration patterns of new arrivals. Today, there’s increasing interest in authenticity, and for home cooks that means turning to cookbooks, which dive far deeper, and with more authority, into their subjects than ever. Our recipe-testing of Asian cookbooks was an eye-opening pleasure.

Click on any of the book covers below to read a short summary.  If it strikes your fancy, even put it on hold directly from the website!