Thanks to Netgalley and Quarto Publishing Group for access to this arc in exchange for my honest review.

It was great to see all those pictures, diving into the family of the author and the stories too. The recipes looked so yummy, too. There are quite a few that I would love to try.

So many recipes I'm looking forward to trying, I'd definitely buy this when the book comes out. There's a fantastic mix but all seem very achieveable. I also really appreciated the clear marking of vegan and gluten free recipes..

Yum! I cook a lot of asian food so I was interested to see what I could learn from this book. I’m not usually a book by the book person, but this is a great one. I love the section explaining basic ingredients, and the photos for certain specific techniques are so helpful. I am vegan and basically all of these recipes are adaptable to the way I cook. I can’t get over how beautiful the photography in this book is!

4* I absolutely love Modern Asian Kitchen. I grew up in East Asia (although I am from the UK) and it is fabulous to see such vibrant and authentic recipes.

The book has a lovely introduction and information for the more novice Asian cook. It then moves to an impressive array of recipes with something for everyone (including the incredible looking (not-so) sweet section. Everything is well explained and accompanied by sumptuous pictures.

A couple of the ingredients might require a trip to a specialist shop but it is a trip I will be making.

Thanks to the publisher and Netgalley for an ARC.

There are so many amazing recipes in this book that I cannot wait to try! The photos for the recipes look amazing.

This is an absolutely delightful cookbook. The gorgeous photos are tantalizing as can be, the recipes have relatively manageable ingredient lists, and pretty detailed step-by-step directions that make this helpful to home chefs who are both eager but also a little anxious about trying new things in their kitchen, However, if I had to pick my favorite part of "Modern Asian Kitchen," then it would be the wonderful variety of dishes included here. The included cuisine styles span from the usual suspects of Chinese and Japanese to Korean-influenced cooking, southeast Asia, and there are also several distinctly south Asian recipes as well. This book is just fabulously rich with options for those looking to try and cut down on their takeout.

Synopsis (from Netgalley, the provider of the book for me to review.)
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The New Asian Cooking is bolder and more assertive, less fussy and more casual. With these easy-to-shop-for, quick-to-cook recipes, you can try—and will fall in love with—this trending style right in your own kitchen.

Heaped on big plates, Sichuan beef and broccoli and Indian chicken tikka masala are timeless comfort foods, to be sure, but there’s a brand-new style of Asian cooking that’s giving them a run for their money. It’s more about grazing through small plates than sinking into one big one. It’s more about pan-Asian fusions—so-called “third culture” foods, the cooking of the Asian diaspora—than about each culture’s oldest traditions. It’s more plant-forward than meat-centered. It’s irreverent and fun and incredibly delicious. And it’s all captured in Modern Asian Kitchen.

Kat Lieu—the blogger and online personality who presides over the Subtle Asian Baking corner of the enormously popular Subtle Asian Traits online community, and who is the author of Modern Asian Baking at Home—serves up more than 80 inventive recipes for:

Vibrant vegetable dishes like Sichuan-style fish-fragrant eggplant and umami-packed braised shiitake mushrooms
* Quick noodle dishes for super-easy lunches
* Quick-fix matcha ramen bowls and simple miso soups
* Dim sum, with tricks and food hacks like rice-paper shrimp dumplings
* Street-food favourites like Taiwanese popcorn chicken in the air fryer
* Customizable bibimbap bowls for busy weeknight dinners
* Southeast Asian favorites like cold papaya salads, streaming hot phos, and spring rolls with surprising things inside and punchy chile-crisp coatings on the outside

The recipes also include:
* Umami-Packed Spiral Cucumber Salad
* Sumptuous Siu Mai and Easy Dim Sum
* Melty Cheesecake Bao
* Tony’s Spicy Cumin Skewers
* Crispy Crackling Roast Pork
* Clay Pot Taiwanese Three-Cup Chicken
* Mapo Tofu and Veggies
* Pandan Tres Leches with a Kaya Drizzle

Whether you are cooking a family-style feast of a dozen exciting dishes for the sharing table, or you just want a simple and hearty one-bowl meal at the end of a busy workday (or a quick meal when you work from home), you will find a lifetime of tasty ideas in the pages of Modern Asian Kitchen.

I don't know what else to say aside from the extensive synopsis about the contents of the book, but if you spend a lot of money on take out and delivery, this is a perfect book --- in fact send your kid off to university with this book after spending the summer learning how to make these recipes. I love Mapo TOfu and cannot wait to make this version - the recipes in here are yummy but really heavy, in my opinion, on the cilantro and parsley both of which I am highly allergic to...seriously. (Cilantro is pretty much Vietnamese and Thai cooking in a nutshell!!!)

The plant-forward approach will appeal to anyone on a strict grocery budget ... who isn't these days?? The robber barons of the 2020s are grocery store owners...I curse Galen Weston Jr. every dang day! Veggies and fruits are generally more affordable so that will help your wallet and your waistline.

A MOTR book...if you know how to cook already as the instructions are bare bones ... if your kid is learning to cook for themselves for the first time (as mentioned above) they will need help no matter what their age as it is assumed that they know how to prep and cook, well, everything.

2.5 stars rounded up to 3.

#shortbutsweetreviews

When I’m not reading, you’re likely to find me in the kitchen cooking up a storm!

I've been getting tired of whipping up the same familiar dishes. I’m always in search of new recipes to take me out of my comfort zone.

Asian cuisine being one of my favorites to prepare and eat, I quickly grabbed this cookbook the moment I saw it.

The introduction is welcoming and the stories that accompanied the recipes are inviting and heartwarming.

I loved how the author initially broke down everything you’ll need to easily make these yummy dishes. Even advice on cookware you’ll need to have on hand. As well as the most used but perhaps little known ingredients. Each explained in detail as to what they are and their purpose in enhancing a dish.

The pictures: All mouthwatering, making you crave everyone of them.

The recipes: All easy to follow instructions and the author posts a caption on which are vegan/vegetarian/gluten free.

First up for me will be pho ga (Vietnamese chicken noodle soup). One of my restaurant favorites and I can’t wait to try make it at home! Now if only the weather would cooperate and cool down…I could snuggle in and enjoy my hot pho!

Thank you to NetGalley and Quarto Publishing Group

I can't tell what the intended audience is but as I read through the recipes as foodie, homecook and baker myself I feel that the recipes are scattered across different Asian cultures and not as authentic as if it was focused on one with detailed recipes. But as a beginners cookbook the steps are too brief for when it comes to how to prepare the main ingredient of the dishes, the protein. Such as the prawns, the meat or the mushrooms. They need a whole paragraph dedicated to themselves. Some of the recipes such as dimsum are in reality a very advanced and difficult dish to make, and I feel they don't belong here as when you go through the recipe it's either not authentic or not detailed enough in preparing the proteins to get the right texture, often it says, combine all the ingredients as the first step. As someone who is from an Asian background and likes to cook Asian food as a hobby I don't feel the recipes here is teaching me enough detail for a dish and is leaving out a lot of essential steps. But as a quick go to beginners cookbook it may not matter much, especially if you've not been exposed to much Asian food before.

I just preordered this cookbook after reviewing the digital copy. Love that there are photos of each dish, which is a must have for any cookbook imo. I already know I want to make all the noodle recipes, they look very doable! My favorite part is that I think I have most of the ingredients on hand in my pantry. The pandan tres leches cake looks sooo good! I definitely want to try making that one day too. Can’t wait for the book release already!

Thank you to NetGalley and the publisher for the opportunity for this arc!

The pictures in the cookbook are beautiful and help give insight to what the meal will ‘hopefully’ look like. I am most excited to try making the dumplings!

<3 amazeballs as always! <3 beautiful pics and lovely blurbs with each recipe, a must-have for every busy mom, dad, work from home folks, college dorm student-- love this book, will definitely preorder!

Loved Kat’s first book and honestly hate having to wait for the release date!! So glad to be able to see it. Not sure what I was expecting. It was her usual style of simple delicious food. Seattle is such a HUB of culture and this book really shows the diversity that she is surrounded by and exposed to. I’m so excited to try a few of the recipes!! Some of them are basic recipes that we all have in our own Asian back pocket (I’m Korean) but the other Asian dishes will be fun to try. Love her style. Knew I liked her when I found out she played Overwatch! 🤣

Oh I’m a bit mixed here and ever so grateful for the Asian supermarket underneath my work place. There are some fantastic recipes in here and they look very Asian and much less westernised than some you find - but this also means I haven’t a clue what some of them are like or what some of the ingredients actually are. It’s helpful having the little blurb about each dish before the recipe and the pictures and this helped me pick which I would like and most likely not like and some of them are delicious. The less adventurous of me has stuck to the more safe flavour choices and I was really unimpressed with the noodle dishes. My favourite few: fresh summer rolls, shrimp dumplings and sexy sizzling sisig. Yum!!