Asian Tapas                                                      
By Christopher Megel and Anton Kilayko

In Asian Tapas, Small Bites, Big Flavors, Chef Anton Megel and Philipine-born, food-focused hotelier Anton Kilayko have teemed up to give us an elegant, inventive perspective on Asian tapas. It’s a book that Alain Ducasse describes as embodying “the essence and attitude of contemporary cooking”, impressed by “recipes that virtually anyone can prepare.” High praise indeed from one of the most respected and revered chefs cooking today.

 Authored from an Asian perspective, the globetrotting authors of Asian Tapas deliver an authentic take on Asian foods that are liberally influenced by travels to Thailand, Singapore, Vietnam, India, China, Japan, and Bali. Imagine if you will (or with this book in hand, create and taste) the likes of Spicy Kimchee Pancakes, Kashmir Shrimp Kebabs, Black Cod with Miso, Crisp Asparagus Rolls with Cheese and XO Sauce and Coconut Pannacotta or Tea Muffins made with green tea, jasmine tea, rose bud tea and mango.

 The ingredients for the recipes are based on fresh seasonal ingredients and almost all are readily available, almost everywhere. Especially useful is the ingredient compendium that spells out what the likes of agar-agar, Bonito flakes, galangal, kangkong, nori and yuzu are, what they’re used for and where to find them. Many like cumin, sesame oil, saffron, wasabi, and black bean sauce are common staples in many pantries.

 Photos are downright inspirational and accompany each recipe. Upping the ‘cook now’ quotient? Recipes are short and simple and tasty.

 Reviewed by Judith Lane, wine and food writer

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