Find our top 8 picks for the best Asian cookbooks of the past 25 years.
Photo: Randy Mayor
Sushi restaurants in every mall, noodle houses on every block, and Asian condiments like sambal, gochujang, and curry paste on supermarket shelves: The prominence of Asian cooking in the American appetite is astounding. It began, more than a century ago, with the appearance of chop suey cafés in Western towns, tracing the immigration patterns of new arrivals. Then, as American cooking came into its own, chefs went on a fusion-cuisine bender—and fusion usually meant the introduction of Asian flavors. Hard to believe, but Wolfgang Puck's brilliant Chinois on Main opened in Santa Monica almost 30 years ago—in 1983. Today, there's increasing interest in authenticity, and for home cooks that means turning to cookbooks, which dive far deeper, and with more authority, into their subjects than ever. Our recipe-testing of Asian cookbooks was an eye-opening pleasure.