Asian Tapas: Small Bites, Big Flavors Paperback – September 10, 2010

I'm a chef and this book it's just great!! I love this book because the recipes are great and the pictures helps a lot to have an idea of plating. I totally recommend it because it's full of very good ideas for appetizers to make at home or even in a restaurant! If you're looking for asian-fusion recipes this is the book!

The book is visually appealing and the recipes are (mostly) inspired. I don't have a problem with obtaining the ingredients or with the cooking of same. What I do have a problem with is the lack of an index. There is a table of contents at the beginning of the book but it is "organised" in a random fashion. This makes finding a suitable recipe to cook/ to fit the ingredients on hand a frustrating and laborious task.

I don't use my enormous collection of cookbooks nearly as much as I used to - the resources online are so easy. If I had to limit my real world cookbook collection to ten, in no particular order, this would be on the list. The recipes are brilliant and flexible. Read the foreword to learn Trevor Hooper's recommendations re substitutions. That essay alone is worth the price of the book.

This has become one of my favorite cookbooks. It is perfect for extra special dishes for parties, or for two. The dishes are not difficult to prepare, have delicious flavors, quick to prepare, and are all shown in wonderful photos beautifully presented.This cookbook has classy recipes with a modern flair and gourmet flavors but didn't use exotic hard to find ingredients. I regularly cook the miso marinated black cod, and also love the satay. I think this cookbook would suit home cooks that like pan asian gourmet food, without hours of preparation, although the dishes all come out deceptively looking like you have spent much time making them...highly recommended!

Gorgeous photos and seductive recipes - but none worked for me due to confusing ingredient quantities, vague instructions, and wildly wrong cooking times. Example: "Flaky Cashew Nut Puff Pastries" calls for 6 tablespoons butter or 125g. Maybe the authors use a different kind of butter, but the butter I buy weighs 113g for 8 tablespoons. I think I would have to move closer to the center of the planet to find 6T of butter than weigh 125g. I got some good ideas, but this book is mostly a massive waste of time and ingredients.

Might appeal to non Asians. For an Asian who grew up here and who has been doing Asian food, the book is disappointing. Fusion confusion. Taking an Asian filling and put it into a puff pastry.. Like really? That's Asian tapas?

I agree the book is visually well presented and appealing, but the content is not suitable for home cooks, nor aspiring chefs. I admit I am 'flexible' in the use of 'fusion' cooking and terms, but I had definite ideas in mind when I read "Asian TAPAS". The (Spanish) tapas I know and love are not so labor intensive, nor contain such large shopping lists of ingredients. Elegant food? Absolutely. Flavorful and interesting food? Without a doubt. "Tapas", as I know them? Absolutely not - the French influence of intense preparation and manipulation (not a bad thing, don't misunderstand me), is inappropriate here - frustratingly intense efforts for 'tapas'. Also, where in the U.S. does a typical home cook/aspiring chef find, or more importantly, Afford, abalone?? It's my understanding that the finest North American source of abalone was California, and, greedy folks as they are, they overfished their abalone to extinction. Do you have the staff required to do all the mise en place and prep work for these works of art? Some cookbooks are more the display of the talents of the author chefs, rather than a source of encouragement and teaching to home chefs. This is the second time I have bought a cookbook without visual inspection - I will not do it again.