Asian Dining Rules: Essential Strategies for Eating Out at Japanese, Chinese, Southeast Asian, Korean, and Indian Restaurants - Tapa blanda

"With Shaw's Dining Rules under your belt, you'll be ordering like a regular."--Martin Yan, cookbook author and host of the Yan Can Cook Show

"Steven Shaw is the dining companion we all yearn for when eating unfamiliar foods in unfamiliar places: He is warm, wise, and goes out of his way to make us feel as informed (and well fed) as possible."--James Oseland, editor-in-chief, Saveur, and author of Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore

"What impresses me about Steven Shaw is not that he's mastered Asian decorum, but that he's mastered almost everything in the food world. Nobody should be that gifted. I'm twice his age, and I'm constantly learning from him."--Alan Richman

"As you order the shrimp fried rice and General Tso's chicken for the eight hundredth time, you eye the guests to your left. They have, apparently, seen a secret, far superior menu. Hungry reader, they read this book."--Phoebe Damrosch, author of Service Included

"Read this book before eating at an Asian restaurant...you'll be a step ahead"--Iron Chef Masaharu Morimoto

With Shaw s Dining Rules under your belt, you ll be ordering like a regular. --Martin Yan, cookbook author and host of the Yan Can Cook Show"

Steven Shaw is the dining companion we all yearn for when eating unfamiliar foods in unfamiliar places: He is warm, wise, and goes out of his way to make us feel as informed (and well fed) as possible. --James Oseland, editor-in-chief, Saveur, and author of Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore"

Read this book before eating at an Asian restaurant you ll be a step ahead --Iron Chef Masaharu Morimoto"

What impresses me about Steven Shaw is not that he s mastered Asian decorum, but that he s mastered almost everything in the food world. Nobody should be that gifted. I m twice his age, and I m constantly learning from him. --Alan Richman"

As you order the shrimp fried rice and General Tso s chicken for the eight hundredth time, you eye the guests to your left. They have, apparently, seen a secret, far superior menu. Hungry reader, they read this book. --Phoebe Damrosch, author of Service Included"

An insider's guide to dining at Chinese, Japanese, Indian, and other Asian restaurants explains each cuisine's culture and historical background through a series of concise and upbeat essays, in a reference that also shares tips for getting the most out of a restaurant visit. Original. 25,000 first printing.