Reference

General Asian

Cooks Illustrated Editors

How to Stir Fry

Boston Common Press, 1997

Simonds, Nina

Asian Wraps: Deliciously Easy Hand Held Bundles to Stuff, Wrap and Relish

William Morrow and Co., 2000

Cost, Bruce

Big Bowl Noodles

HarperCollins, 2000

Tsai, Ming

Blue Ginger: East Meets West Cooking with Ming Tsai

Clarkson Potter, 1999

Judelson, Sasha

East West Food

Knopf; 1999

Waters, Alice and Cost, Bruce

Asian Ingredients

HarperPerennial Library, 2000

Simonds, Nina

A Spoonful of Ginger: Irresistible Health-Giving Recipes from Asian Kitchens

Bay Books & Tapes, Inc., 1997

Yan, Martin

Martin Yan's Feast: The Best of Yan Can Cook

KQED, 1998

Japanese

Andoh, Elizabeth

At Home with Japanese Cooking

(out of print)

Tsuji, Shizuo

Japanese Cooking: A Simple Art

Kodansha Int., 1980

Haydock, Yukiko

Appetizers in a Japanese Mood

Farrar Straus & Giroux, 1992

Yoshii, Ryuichi

Sushi (part of the Essential Kitchen Series)

Periplus Editions, 2000

Hoketsu, Kaoru

Iron Chef: The Official Book

Berkeley Pub Group, May 2001

Chinese

Foo, Susanna

Susanna Foo Chinese Cuisine

Houghton Mifflin Co., 1995

Simonds, Nina

Classic Chinese Cuisine

Houghton Mifflin Co., 1999

Hom, Ken

The Chinese Kitchen

St. Martins, 2000

Tropp, Barbara

The Modern Art of Chinese Cooking

William Morrow and Co., 1996

Hom, Ken

Ken Hom: Travels with a Hot Wok

DK Publishing, 2000

Yan, Martin

Martin Yan's Invitation to Chinese Cooking

Bay Books, 2000

Lo, Eileen Yin-Fei

The Chinese Kitchen

William Morrow & Co., 1999

Young, Grace

Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing

Simon & Schuster, 1999

Ross, Rosa

New Wok Cooking: Easy, Healthy, One-Pot Meals

Clarkson Potter, 2000

Southeast Asia

Alford, Jeffrey and Duguid, Naomi

Hot Sour Salty Sweet

Artisan, 2000

My Tran, Dianne

The Vietnamese Cookbook

Books International, 2000

Brennen, Jennifer

The Original Thai Cookbook

Perigree Books, 1984

Passmore, Jacki

Fire & Spice

Hungry Minds, Inc., 1999

Hellon, John

The Blue Elephant Cookbook

Pavilion, 2000

Pham, Mai

The Best of Vietnamese and Thai Cooking

Prima Publishing, 1996

Jackson, Annabel

Café Vietnam

Contemporary Books, 1999

Simonds, Nina

Asian Noodles

William Morrow & Co., 1997

Law, Ruth

The Southeast Asia Cookbook

Donald I. Fine, 1990

Trang, Corinne

Authentic Vietnamese Cooking: Food from a Family Table

Simon & Schuster, 1999

Loha-unchit, Kasma

Dancing Shrimp: Favorite Thai Recipes for Seafood

Simon & Schuster, 2000

Yu, Sue-Mei

Cracking the Coconut

William Morrow & Co., 2000

Pacific Rim

Brennan, Jennifer

Tradewinds and Coconuts

Periplus Editions, 2000

Soy Sauce

Keller, Maureen and Jenny Stacey

The Soy Sauce Cookbook

Kodansha International, 1999

In The Professional Chef Discovers: Soy Sauce, a FREE online course offered by The Culinary Institute of America, learn why soy sauce is a must-have ingredient in everything from Asian to American cooking. Visit http://www.ciaprochef.com/kikkoman/ to learn more about soy sauce, umami and find a whole world of inspiration.