101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes
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More than 150,000 copies sold!
Named one of the Top 10 Cookbooks of 2017 by the Los Angeles Times!
Acclaimed Food Network chef and restauranteur Jet Tila shares his take on classic Asian recipes, putting simplicity, fresh ingredients, and flavor at the forefront.
Jet Tila knows a thing or two about authentic Asian cuisine. From a kid growing up in LA in a Thai and Chinese family to a prominent chef, restaurant owner and judge on Cutthroat Kitchen, he brings his years of experience and hard-earned knowledge together in this breakthrough book. Step inside Jet’s kitchen and learn the secrets to making your favorite Asian dishes taste better than takeout. Here are some of the recipes you’ll learn to master:
– Korean BBQ Short Ribs on Coke
– Jet’s Famous Drunken Noodles
– Beef Pho
– Miso Roasted Black Cod
– Panang Beef Curry
– Vietnamese Banh Mi Sandwich
– Sweet Chili Sriracha Hot Wings
And if you haven’t made your own Sriracha yet, Jet’s killer recipe will change your life. All in all, you get Jet’s 101 best Asian recipes to impress your friends and family, not to mention all sorts of chef-y tips on flavor, technique, history and ingredients that will make you a better cook.
Whether you’re looking for new culinary inspiration or are searching for ways to bring authentic Asian flavors to your home kitchen, Jet’s timeless go-to guide has you covered!
For more delicious recipes from Jet Tila, check out 101 Epic Dishes and 101 Thai Dishes You Need to Cook Before You Die
Publisher : Page Street Publishing; Illustrated edition (June 27, 2017)
Language : English
Paperback : 192 pages
ISBN-10 : 1624143822
ISBN-13 : 978-1624143823
Item Weight : 1.38 pounds
Dimensions : 8 x 0.4 x 8.95 inches
Customers say
Customers find the cookbook’s recipes delicious, with simplified approaches to flavor and easy-to-understand instructions. The book provides comprehensive information about ingredients and core steps, with beautiful, large, and clear pictures that help envision the food. They appreciate the variety of Asian dishes, from Tom Kha Gai to Korean glass noodles with beef, and consider it more than just a cookbook. While some customers find it fairly inexpensive, others consider it expensive.
AI-generated from the text of customer reviews
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Original price was: $22.99.$12.15Current price is: $12.15.
Roxanne White –
Throw out all your other Asian cookbooks! This is the only one you need!!
I pre-ordered this book because I just love Jet Tila! I watch him on Cutthroat Kitchen, I follow him on Instagram, and I watch his AWESOME Facebook Live cooking demos. This book basically covers most of Asia (Thai food, Chinese, Korean, Japanese, Vietnamese, India, etc) â and Jet is one of the few chefs I trust to be able to pull off a whole continent. I did not need another cookbook (especially Asian food.. I own every Korean cookbook written in the last 15 years & about 25 other Asian cookbooks..), but this book is just stellar & weâve had Jetâs recipes for dinner 3 nights in a row now!The typical cookbook has only a couple recipes that sound good & I may make 1 or 2 things out of the entire book. Looking through this book, EVERY SINGLE recipe sounds delicious! âOh, I should make that! Oh, I bet we have the ingredients for that. Ohhh, maybe Iâll make that! Oh, that looks good!!â Iâve read the book cover-to-cover, and I just love Jetâs comments and pointers on each recipe & the abundance of pictures.So far, Iâve made Korean spicy grilled chicken, Pad Thai, and panang chicken curry. All 3 recipes turned out spectacularly! The Korean chicken was perfectly balanced sweet & spicy, just as I remember from Korea. Iâve made pad thai twice in the past, and itâs SUCH a hassle & mine always has turned out a little mushy and oddly thick. This recipe is written in a far more approachable way vs. the unnecessarily complicated recipes Iâve attempted to follow in the past. Jetâs tips on when you the noodles are done with their soak, when theyâre done being stir-fried, and when you add the sauce to finish were all key for making the perfect dish. I was so impressed! Neat to read Jetâs family was one of the first to bring Pad Thai to America 40 years ago.I received this book in the mail on a work day, so Iâm looking forward grocery shopping this weekend to stock my pantry, so I can make things other than just the chicken recipes. I love that there are no wacky, impossible-to-find ingredients in this book. No special trips to Asia required to find some sauce they only make it a little village in the middle of nowhere.. I live in the boonies of Northern California & every ingredient is wildly available in our grocery store or the little Asian market.Iâm obsessed with Thai sticky rice, so Iâm excited about the straight-forward instructions on how to make it! Iâve looked online in the past & it always seemed too complicated. Canât wait to make the sticky rice & then to Jetâs mango sticky rice. YUM. The coconut chicken soup sounds delicious, Jetâs famous drunken noodles, as well as miso roasted cod â I always buy cod and never know what to do with it. I could go on & on about which recipes I’m excited to make, but then I will have listed everything in the book…This is a very non-intimidating, yet wonderfully authentic cookbook everyone should own. Iâm going to see how many nights in a row I can make dinner out of this book, but I donât think Iâll have a problem trying every recipe. 3 nights down, maybe 60 more to go! Go buy this book, itâs awesome!
*I’ve updated my review since I originally published it. I first wrote the review 3 days after I received the book and had only made a few recipes. Now I’ve cooked my way 1/3 of the way through! My glowing 5-star review remains the same.*Iâm a major Asian food snob (or at least I like to think I am) â I used to live in South Korea and spent a year travelling Asia. I also own so many cookbooks that I have to hide Amazon packages from my boyfriend so he wonât see I bought another cookbook.
ronald tackett –
Jet Tila is a culinary rock star !
Text is quiet understandable and straightforward in this age of illiteracy. Easy to flip to what you want and then lay flat unlike a paperback. We also appreciate how he weaves food and cultural history into his narrative. Try the sweet and sour pork!
Lisa R. –
Great gift
My Asian Cusine partner (grandson) liked this surprise gift. He says it easier to follow than most and a good addition to his cookbook collection. He has adventurous taste buds.
Luan C. Do –
Catchy book title with generally good recipes
I made a mistake of reviewing this book based trying its Pad Thai recipe that was published online at a site called Eater dot com, I gave the recipe a try before purchasing the book. I thought that the recipe caters to the taste of American palate and also contains confusing quantities. For example, the recipe calls for “3 cups (750 g) medium rice sticks, soaked. I can tell you that 750 g of soaked or fresh or dried noodles would never be measurable by cups. And this 3 cups of rice stick would not feed 4-6 people, as the recipe suggests. If you use fresh rice noodles (the same kind used for Pho) and measure 750 grams of it, and then soak it in water, then you’d have too much noodles and not enough shrimps, chicken and sauce to properly season it. Also, the shrimp and chicken are not seasoned in the recipe. As such, chicken and shrimp can taste pretty bland after being cooked.Update: After writing my initial review, I bought a copy of the book and read it. I am glad that I added this book to my collection of well over 100 cookbooks. I bought the book, even though I didn’t think the Pad Thai recipe was great. I changed my mind because there are other dishes that make lots of sense and appeal to my interest. The book is very attractive with great photos, easy to read and is of high quality. Surprisingly, there is a recipe for naan bread! I am glad that Jet Tila reached out to me after reading my initial review.
ales –
Love this book
I bought this book for my husband a few years ago. We really don’t do cookbooks. Just usually print things off on-line and put them in a binder. We have this book and its companion (101 Thai dishes) out every week. They have great recipes that if not gluten free already, then we have found them easy to modify. Well written, great pictures, and well sized, this is a great addition to a cooking library.
t wayman –
Jet is legit
Very happy so far after making 2 dishes. I can say these are definitely ‘American’ sized portions. I cook for 2 and 1/2’ed the recipes for 4 and there was a LOT of food. Very delicious, can’t wait to make almost everything in here. Have to wait until I’m 95 or so to make all of them
DCC –
A Great Cookbook With a Good Variety of Dishes
A great way to learn to cook a lot of dishes I used to eat when going out, but can no longer find since I have moved. Instead of going without, I have decided to learn how to cook them instead. Mr Tila has created a well written book that lays out the instructions in a clear manner, and the ingredients are easy to find, or order. Last night I made the fresh spring rolls for a friend, and they tasted like the ones from the Vietnamese restaurant I used to go to. I was very happy to be able to have that treat again. I am a well seasoned cook, but Asian food is the genre I have the least experience with. I look forward to learning, with Mr Tila as the teacher through this cookbook.
alberto bati –
I brought it because I want to cook Asian recipes.
Different recipes and easy to cook. I wish the book would have been hard cover.
Just me. ð –
A great cookbook. Really glad I bought it.
Andrea Multiple –
Very good sauces throughout the dishes!!! Very well written, especially the order of ingredients and the procedure. A great chef who can simplify amazing recipes in his manner of writing them, so that they can be easily performed. Great for practical use. I have already cooked some recipes, they came out perfect. The only drawback for me, which is not a drawback anyway, is that the cover being very thin paperback, gets destroyed very easily, personally if I had the choice, I wouldn’t mind as a customer to pay a little extra on the overall price of the book in order to have a hardcover edition because as I would use this a lot, I would like to maintain this book in good condition as much as possible. Thank you for this amazing book.
Silvia –
Tutte le ricette sono molto semplici e ben spiegate. Tantissime foto aiutano a creare piatti veramente fantastici! Non c’è una ricetta che non mi piaccia, e gli ingredienti sono tutti reperibili o in supermercato o nei negozietti di prodotti asiatici.Consigliato!
Moe Fallah –
Chef Tila knows his way around the basics of methods and flavors, conveying them all by such a precise and cool language to his readers, and walking his audiences through by degrees. You all guys, in the world of cooking, don’t have to get my word for anything. Rather, you should get this book, and you yourself WILL SEE!Enjoy it
Barbara McCully –
nothing