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Review: “Asian Pickles,” Karen Solomon

Pros: I’m getting addicted to pickling; a wide variety of types of recipes Cons: That wide variety means some recipe styles inevitably won’t appeal Rating: 4 out of 5   I received this book for free from Blogging for Books

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"Noodles Every Day," Corinne Trang

Pros: Delicious results! Wide variety of recipes Cons: Not quite what “Every Day” makes me think of; be sure you don’t mind hunting down a few ingredients Rating: 4 out of 5 Review book (published 2009) courtesy of Chronicle Books.

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"Stir-Fry to Szechuan: 100 Classic Chinese Recipes," for Weight Watchers

In short…buy this cookbook. We’ve been quite surprised by it, and I expect that you will be too.

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"A Spoonful of Ginger," Nina Simonds

This book is filled with luscious photographs (both full-color ones of food, and black-and-white ones of various people and scenes), fascinating stories, and wonderful food. I would recommend it to anyone with a taste for Asian cooking.

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"The Elephant Walk Cookbook," by Longteine de Monteiro

Longteine is an expert at pairing tart with rich, sweet with salty in a celestial dance of flavors.

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"Blue Ginger: East Meets West Cooking," by Ming Tsai

On a lark we got Ming Tsai’s cookbook, Blue Ginger. And I can now say, having made some of his recipes and read some of his commentary, that he is an interesting person and a great chef.

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