Very proud to be holding the first advance copy of "Adam Liaw's Asian Cookery School". I can say without a doubt it's my best book yet. It's basically the way I learned to cook, but in book form. Lots of tips and explanations (the *proper* way to make a "stir-fry", how to cook Asian greens just like restaurants do, the easiest way to fold dumplings, cutting a chicken "Chinese-style"), as well as super simple and authentic recipes from Japanese home cooking to Vietnamese street food. It'll be out officially next month but you can pre-order it already. Honestly, I can't wait for you all to see it.
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