Pearl S. Buck's Oriental Cookbook
by Pearl S. Buck
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Varied collection of recipes from all the countries of the Orient - Indonesia, Thailand, Burma, India, Pakistan, China, the Philippines, Indochina, Korea, Malaysia, and Japan.Tags
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1st ed, 1st ptg.
Price clipped.
I have had a pb copy of this for a long time. I thought I started cooking from it when I was in my teens, but obviously I was wrong, since I was 22 when this was published.
Looking through this book for the first time in decades, the recipes at time strike me as before their time (as far as US cookery is concerned) and archaic. For example, there is NO shrimp paste (or any other esoteric seasoning like lemongrass or laos) in the Indonesian recipes except for a few stand-alone sauces. The heat is provided by crushed or ground red pepper—which to me is a sure sign of an old Asian cookbook.
I am happy to see discussion of fish sauce in the introduction to the Thai section, but again there is no mention of show more shrimp paste. Some of the recipes do contain shrimp or anchovy paste, but there is virtually no lemongrass (1 mention), laos, kaffir lime leaf or zest (1 mention), etc. Also, at least one recipe specifies coriander root or seeds. This is downright scary, since the taste is not the least bit similar.
The Indian section looks interesting but not particularly esoteric. I did not examine the recipes too closely The tandoori chicken recipe includes a bit of papaya, which I have never seen. The carrot kheer reminds me that I want to try a cross between my mother’s carrot dish and this dish. show less
Price clipped.
I have had a pb copy of this for a long time. I thought I started cooking from it when I was in my teens, but obviously I was wrong, since I was 22 when this was published.
Looking through this book for the first time in decades, the recipes at time strike me as before their time (as far as US cookery is concerned) and archaic. For example, there is NO shrimp paste (or any other esoteric seasoning like lemongrass or laos) in the Indonesian recipes except for a few stand-alone sauces. The heat is provided by crushed or ground red pepper—which to me is a sure sign of an old Asian cookbook.
I am happy to see discussion of fish sauce in the introduction to the Thai section, but again there is no mention of show more shrimp paste. Some of the recipes do contain shrimp or anchovy paste, but there is virtually no lemongrass (1 mention), laos, kaffir lime leaf or zest (1 mention), etc. Also, at least one recipe specifies coriander root or seeds. This is downright scary, since the taste is not the least bit similar.
The Indian section looks interesting but not particularly esoteric. I did not examine the recipes too closely The tandoori chicken recipe includes a bit of papaya, which I have never seen. The carrot kheer reminds me that I want to try a cross between my mother’s carrot dish and this dish. show less
1st ed dw.
Les recettes viennent de tous les pays - Indonésie, Thaïlande, Birmanie, Inde, Pakistan, Chine, Philippines, Indochine/Vietnam, Corée, Malaisie et Japon. Ces recettes ont été essayées et elles sont toutes correctes dans leur ingrédients. Ayant été aussi à l'étranger, j'ai retrouvé les même recettes dans les restaurants asiatiques. Faciles à réaliser, elles permettent des fois de finir ce qu'il y a dans les placards ou bien dans les frigos. Mes recettes favorites sont les Nasi Goreng (riz au crevettes), yakitoris, curry Thaï ou bien Hindou, les recettes de riz (la recette Biryani est sympa!)... Bref, je me demande pourquoi je devrai avoir tant de livres sur les recettes asiatiques quand on peut tout avoir dans celui-ci!
Mar 31, 2011French
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429+ Works 37,089 Members
Pearl S. Buck, June 26, 1892 - March 6, 1973 Pearl Sydenstricker Buck was an American author, best know for her novels about China. Buck was born on June 26, 1892, in Hillsboro, West Virginia, but as the daughter of Presbyterian missionaries she was taken to China in infancy. She received her early education in Shanghai, but returned to the United show more States to attend college, and graduated from Randolph-Macon Woman's College in Virginia in 1914. Buck became a university teacher there and married John Lossing Buck, an agricultural economist, in 1917. Buck and her husband both taught in China, and she published magazine articles about life there. Her first novel East Wind, West Wind was published in 1930. Buck achieved international success with The Good Earth, which won the Pulitzer Prize in 1932. This story of a Chinese peasant family's struggle for survival was later made into a MGM film. Buck resigned from the Presbyterian Board of Foreign Missions after publishing an article that was critical of missionaries. She returned to the United States because of political unrest in China. Buck's novels during this period include Sons, A House Divided, and The Mother. She also wrote biographies of her father (Fighting Angel) and her mother (The Exile). She won the Nobel Prize for Literature in 1938. During her career, Buck published over 70 books: novels, nonfiction, story collections, children's books, and translations from the Chinese. She also wrote under the pseudonym John Sedges. In the United States, Buck was active in the civil rights and women's rights movements. In 1942 she founded the East and West Association to promote understanding between Asia and the West. In 1949, Buck established Welcome House, the first international interracial adoption agency. In 1964, she established the Pearl S. Buck foundation to sponsor support for Amerasian children who were not considered adoptable. Pearl Buck died in Danbury, Vermont, on March 6, 1973. (Bowker Author Biography) show less
Some Editions
Common Knowledge
- Canonical title*
- Het grote Oosterse kookboek
- Original title
- Pearl S. Buck's Oriental Cookbook
- Original publication date
- 1972
*Some information comes from Common Knowledge in other languages. Click "Edit" for more information.
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- Popularity
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- Reviews
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- Languages
- 5 — Dutch, English, French, German, Italian
- Media
- Paper
- ISBNs
- 8
- ASINs
- 3
