Once in a while, we encounter a food book that has never, to our knowledge, received the fanfare it deserves. I would put in this category a book in my library, The Complete Asian Cookbook by Charmaine Solomon, which I cherish and refer to often because it is so thoroughgoing and authoritative in its subject matter, and the recipes are uncommonly well written and authentic.
Craig Claiborne, New York Times.
It was with scepticism that I approached this book as I felt that no one could possibly be well versed in the culinary traditions of 15 countries. But now after trying out a few familiar recipes I'm convinced that Mrs Solomon knows what she's writing about. I was most impressed by the fact that she got the principles and cooking methods of each cuisine right and that she has more than just a passing familiarity with the food she writes about.
Violet Oon, New Nation, Singapore.
This marvelous book is a tour de force ... Authentic recipes, all possible for one Western kitchen.
A simply gorgeous publication, superbly illustrated and written in Charmaine's inimitable style.