25 Asian Cooking Books That Will Elevate Your Kitchen

After years as a James Beard Award-winning food writer and digital editorial director at America's Test Kitchen, Kevin Pang teamed up with his father Jeffrey, whose roots in Hong Kong street food and home cooking run deep, to create a uniquely personal Chinese cookbook. You’ll explore over 100 recipes ranging from American Chinese staples like General Tso’s Chicken to authentic Sichuan and Hong Kong specialties, accompanied by detailed techniques such as folding Shanghai soup dumplings. The book blends culinary history, ingredient guides, and family stories, making it a great fit whether you're curious about Chinese cuisine or ready to tackle more ambitious dishes like weekend soup dumplings.

Drawing from her experience as a Korean American trial lawyer and her viral TikTok series, Joanne Lee Molinaro crafts a cookbook that intertwines authentic Korean flavors with a wholly plant-based approach. You’ll explore recipes grounded in her family’s traditions, like jjajangmyun and gamja guk, alongside innovative vegan twists that challenge typical assumptions about Korean cuisine. Beyond cooking, the book offers intimate stories that deepen your understanding of immigrant identity and resilience, making it a rich cultural journey as much as a culinary one. This is ideal if you want to expand your vegan repertoire while connecting with heartfelt narratives that shape the dishes.

This tailored book explores the rich and diverse world of Asian cooking, offering a personalized pathway through an array of regional cuisines and culinary techniques. It covers foundational elements such as ingredient selection, traditional cooking methods, and flavor balancing, while delving into specific styles ranging from Japanese and Thai to Indian and Chinese. By focusing on your unique interests and background, it reveals how the varied Asian culinary traditions connect and differ, enabling you to master the nuances that matter most to you. The personalized approach ensures you engage deeply with the cuisines and techniques that align with your goals, making your culinary journey both enjoyable and effective.

What started as a family’s desire to preserve their culinary heritage evolved into a treasure trove of Chinese American cooking knowledge. Bill Leung and his family draw from decades of restaurant experience and home cooking to guide you through dishes like Cantonese Roast Duck and Spicy Beef Biang Biang Noodles, enriched with cultural stories and practical tips. You'll learn techniques such as "velveting" meat for tenderness, alongside pantry essentials and wok mastery, making complex flavors accessible. This book suits both newcomers eager to explore Chinese cuisine and seasoned cooks seeking authentic, approachable recipes that connect food to family history.

During his college years, Jason Wang discovered the potential in his father's authentic Xi'an recipes while experimenting in his dorm room, which sparked the growth of Xi’an Famous Foods. This book shares detailed recipes like Spicy Cumin Lamb and Liang Pi Cold Skin Noodles, alongside stories revealing the challenges and cultural heritage behind the restaurant's expansion. You gain not just cooking techniques but insight into Xi’an’s vibrant cuisine and immigrant experience in New York City. If you want to replicate bold, spicy Western Chinese dishes and understand their cultural roots, this book is a solid guide, though it’s best suited for cooks ready to explore complex flavors rather than beginners seeking quick meals.

Drawing from her experience as a BuzzFeed Tasty food video producer and culinary training from the International Culinary Center, Rie McClenny offers a fresh perspective on Japanese home cooking. This book teaches you how to prepare approachable, authentic Japanese dishes using simple, easy-to-find ingredients like soy sauce, mirin, and sake, while mastering foundational techniques such as donburi rice bowls and tempura frying. You'll find recipes ranging from comforting classics like pork tonkatsu and oyako don to innovative twists like kale miso soup and roasted cauliflower goma-ae. If you enjoy cooking with accessible ingredients yet want to explore the depth of Japanese flavors, this book suits your kitchen adventures perfectly.

This tailored book explores the art of mastering authentic pan-Asian flavors through a step-by-step, immersive process. It covers key flavor profiles, essential ingredients, and classic techniques across diverse Asian cuisines, providing a deep dive that matches your background and cooking goals. By focusing on your interests, it reveals how to build layered, balanced tastes that define regional dishes, all within a structured 30-day plan designed for rapid skill acquisition. The content examines flavor combinations, cooking methods, and seasoning practices, guiding you to develop genuine expertise efficiently. This personalized guide unlocks the complexity of Asian flavors in a way that resonates with your culinary journey and accelerates mastery.

When James Beard–nominated chef Jet Tila teams up with Tad Weyland Fukumoto, you get a deep dive into authentic Thai cooking that goes beyond the usual basics. This book breaks down 101 dishes with precise recipes and techniques, from Street-Style Basil Pork to Northern Thai curries, capturing regional flavors without overwhelming you. You’ll learn not just what ingredients to use, but how to balance complex tastes and textures true to Thailand’s culinary traditions. Whether you’re curious about plant-based Thai options or eager to master classic street food, this guide offers a clear path, making it ideal if you want to bring genuine Thai flair into your kitchen.

What happens when a James Beard Award-winning chef dives deep into India's street food? Maneet Chauhan takes you on a vibrant journey through India's kitchens, markets, and railways, sharing over 80 recipes that reveal the country's rich regional diversity. You'll learn to make dishes like Hyderabad's Spicy Pineapple Chaat and Goan Fried Shrimp Turnovers, while also gaining insights into the cultural stories behind each recipe. This book suits anyone eager to expand their cooking repertoire with authentic Indian flavors and those curious about the stories that shape this cuisine.

Junghyun Park, acclaimed chef of Atomix, teams up with culinary researcher Jungyoon Choi to offer you a deep dive into Korean home cooking. This book teaches you how to master over 350 authentic recipes, from staple fermented foods to intricate stews and desserts, capturing the regional diversity from Seoul to Jeju Island. You'll discover the cultural context behind dishes and practical guidance on ingredients, making it accessible whether you’re new to Korean cuisine or aiming to refine your skills. It’s a detailed exploration that benefits anyone eager to cook genuine Korean meals at home.

Amisha Dodhia Gurbani's background as a computer engineer turned food blogger shapes this vibrant exploration of Indian vegetarian cuisine fused with Californian freshness. You gain access to over 100 recipes that blend traditional Gujarati dishes and Mumbai street food with inventive twists, such as the Pear and Chai Masala Cinnamon Rolls or the Ultimate Mumbai-California Veggie Burger. Richly illustrated with Gurbani's own photography, the book also weaves in family stories and cultural insights, making it more than just a cookbook. It suits anyone eager to expand their culinary repertoire with plant-based dishes that honor heritage while embracing innovation.

Zoey Xinyi Gong, a chef and registered dietitian with a specialization in Traditional Chinese Medicine (TCM), developed this book to bridge ancient food therapy with everyday cooking. You’ll find over 50 recipes that cleverly incorporate medicinal ingredients like American ginseng and reishi, tailored to address specific health concerns such as menstrual pain and anxiety. The book also offers a photographic guide to key TCM ingredients and explains their healing properties, making it easier for you to shop and cook with intention. If you’re interested in holistic wellness through food and want clear guidance on integrating TCM into your meals, this book provides a thoughtful and accessible approach.

Andrea Nguyen’s decades of expertise in Vietnamese cuisine shine through in this plant-based cookbook, born from her desire to highlight the vibrant flavors of her homeland beyond meat-centric dishes. You’ll learn how to craft traditional Vietnamese condiments and sauces like her vegan fish sauce, master vegetable-driven mains, and enjoy recipes that balance authenticity with innovation, such as Fast Vegetarian Pho and Smoky Tofu-Nori Wontons. This book suits anyone curious about incorporating plant-forward Vietnamese cooking into daily life, whether you’re a seasoned home cook or new to this culinary tradition. Its chapters blend cultural context with practical tips, making complex flavors approachable without oversimplifying.

Drawing from his experience as a Tokyo-based sushi chef, Jun Takahashi collaborates with food scientist Hidemi Sato and editor Mitose Tsuchida to offer a detailed exploration of sushi's ingredients and techniques. You’ll learn precise methods for selecting and preparing seafood, mastering sushi rice, and using traditional tools like Japanese knives and the Ohitsu rice container. The book includes specific lessons on curing fish, marinating with kombu seaweed, and making classic dishes such as tamago-yaki. Whether you’re aiming to deepen your culinary skills or understand sushi’s scientific and cultural facets, this guide delivers focused insights without fluff.

When Hugh Amano and Sarah Becan decided to present ramen through a comic book format, they reimagined how this iconic Japanese dish could be taught to home cooks. You’ll find more than 40 illustrated recipes covering everything from broths like Shio and Tonkotsu to toppings such as Chashu and Onsen Eggs, all broken down into approachable steps. The book doesn’t just stop at recipes; it offers cultural insights and tips from ramen experts like Ivan Orkin, enriching your understanding of ramen’s tradition and complexity. Whether you’re new to cooking or a seasoned enthusiast, this book equips you with both the know-how and the appreciation to craft ramen bowls that are uniquely yours.

After analyzing decades of culinary traditions and personal experience as a microbiologist and chef, Anita Jaisinghani developed a distinct approach to Indian cooking that balances ancient Ayurvedic principles with modern tastes. You’ll learn how to use whole spices thoughtfully—from tempering in hot oil to understanding their warming or cooling effects—transforming everyday meals into nuanced flavor experiences. The book explores over 100 recipes ranging from fermented dosas and chutneys to innovative dishes like Jackfruit Masala and Vindaloo Ribs, making it ideal for home cooks eager to deepen their mastery of Indian cuisine and spice techniques. If you want to move beyond basic curries and embrace the complexity of Indian flavors, this book offers clear guidance and inspiring variety.

Drawing from her rich heritage and experiences as the chef behind London’s Darjeeling Express, Asma Khan invites you into the heart of Indian home cooking through this collection. You’ll find recipes rooted deeply in her Calcutta upbringing, like comforting aloo bonde and celebratory slow-cooked dishes, alongside stories that reveal how food connects family and culture. The book offers insights into the flavors and techniques that define Indian cooking, making it accessible for those eager to explore authentic, soulful cuisine. Whether you’re a home cook or a culinary enthusiast, this volume brings warmth and history into your kitchen without overwhelming complexity.

After two decades immersed in Chinese culinary traditions, Fuchsia Dunlop delivers a deep dive into Sichuan cuisine that goes beyond recipes. You learn not only how to master classics like Mapo Tofu and Twice-Cooked Pork but also gain insight into the cultural and historical context shaping these dishes. With over 200 recipes enhanced by vivid descriptions and photography, the book teaches you about the balance of flavors—numbing heat, sourness, and sweetness—that define Sichuan cooking. If you're passionate about exploring authentic regional Asian cooking or looking to elevate your technique in bold, spicy flavors, this book offers a thorough and immersive guide.

After years of exploring her Chinese-Indonesian roots and culinary journalism, Lara Lee invites you into the vibrant world of Indonesian cooking through more than 80 recipes rooted in tradition and family stories. You’ll uncover how to craft classic dishes like Nasi goreng and Beef rendang, while also mastering the art of sambal—the fiery relishes central to Indonesian meals. The book blends accessible ingredients with evocative travel photography and personal anecdotes, making it ideal if you want to understand not just the flavors but the culture behind the food. If you're hoping for a deep dive into Indonesia’s rich culinary heritage with approachable techniques, this book delivers, though it’s less suited for those seeking quick or fusion-style recipes.

Jon Kung's journey from law school to culinary creativity fuels this collection that redefines Chinese American cuisine through a third-culture lens. You learn not just recipes but how to blend cultural influences with personal history, as seen in dishes like Dan Dan Lasagna and curried mac and cheese, which challenge traditional boundaries. The book’s chapters—ranging from stir-fries to noodle dishes—offer a fresh perspective on fusion cooking that embraces identity and innovation. If you're looking to explore Chinese American cooking beyond classic formulas and appreciate inventive, vibrant flavors, this will resonate with your kitchen adventures.

When Sonoko Sakai first realized how overlooked authentic Japanese home cooking was outside Japan, she set out to demystify its flavors and techniques for American kitchens. This book teaches you how to use seasonal, high-quality ingredients in straightforward ways, from making essential dashi broth to mastering rice preparation and noodles. You'll find over 100 recipes ranging from everyday grilled onigiri to more adventurous dishes like soba salads and fermented rice drinks. Whether you're a seasoned cook or just curious about Japanese flavors, this book offers a gentle, passionate guide that balances tradition with accessible home cooking.

Neeta Saluja draws on over twenty years of teaching Indian cooking across three continents to introduce a straightforward way to master authentic Indian cuisine. By focusing on just six fundamental spices, she demystifies complex flavors and cooking methods, making it easier for you to prepare satisfying, balanced dishes. Each chapter centers on different techniques, from tempering spices to simmering curries, providing practical insights that suit both novices and experienced cooks. If you want to understand how to blend flavor and technique without feeling overwhelmed, this book offers a clear path through Indian culinary traditions.

When Hetty McKinnon first realized that traditional Asian cooking techniques could be adapted for modern kitchens without sacrificing authenticity, she crafted this collection to bridge that gap. Drawing on her Chinese heritage and years of culinary exploration, she guides you through making staples like kimchi, chilli oil, and dumplings, while also introducing inventive recipes like Smashed Cucumber Salad with Tahini and Springtime Rolls with Miso Kale Pesto. This book teaches you not only the how but the why behind each dish, helping you understand the role of sweetness in Asian cuisines and how to stock a versatile pantry. If you enjoy flavorful vegetarian dishes that honor tradition with a fresh twist, this book will expand your culinary repertoire.

Wataru Yokota's experience in French restaurants and his role as a restaurant consultant shape this authentic guide to Japanese izakaya cuisine. You learn how to prepare over 120 classic bar bites, from Yakitori Chicken Skewers to vegan-friendly Daikon Salad with Yuzu Dressing, with clear photos and approachable techniques. The book also covers pairing drinks and quick grilling methods that capture the izakaya spirit without lengthy prep. If you enjoy casual Japanese pub fare and want to entertain with diverse, flavorful dishes, this cookbook offers accessible recipes that fit a busy lifestyle.

When Andrea Nguyen realized how many home cooks struggled to find authentic Vietnamese flavors using common American ingredients, she crafted this cookbook to bridge that gap. You learn how to recreate staples like pho, banh mi, and rice paper rolls without specialty stores, alongside dishes like Honey-Glazed Pork Riblets and Turmeric Coconut Rice. Nguyen shares her mother’s resourceful tricks, making Vietnamese cooking approachable and fresh for any weeknight. If you want to explore Vietnamese cuisine with clear guidance and accessible recipes, this book offers straightforward techniques that respect tradition without overwhelming complexity.

Drawing from her Tokyo upbringing and professional culinary experience, Maori Murota offers an inviting introduction to Japanese home cooking that demystifies complex dishes like miso soup and sushi. You'll find clear explanations of essential techniques alongside guidance on sourcing ingredients, making this more than just a recipe book—it's a gateway to understanding Tokyo's vibrant food culture. Chapters cover everything from soba noodles to traditional sweets, often illustrated with step-by-step photos that simplify preparation. This book suits anyone eager to bring authentic Japanese flavors into their kitchen without feeling overwhelmed by intricacies.

Drawing from her medical background and rich cultural experiences across China, Europe, and America, Buwei Yang Chao offers more than a cookbook in "How to Cook and Eat in Chinese." You gain detailed, accurate recipes paired with insights into Chinese culinary philosophy and practical guidance on ingredients and preparation methods. For example, the book unpacks authentic techniques for everyday dishes, demystifying Chinese cooking for Western kitchens. If you want to genuinely understand Chinese cuisine beyond surface-level recipes, this book equips you with both skills and cultural context. It suits home cooks eager to explore traditional Chinese flavors with precision and respect.