Download The Asian Grocery Store Demystified (Take It with You Guides), by Linda Bladholm

Download The Asian Grocery Store Demystified (Take It with You Guides), by Linda Bladholm

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The Asian Grocery Store Demystified (Take It with You Guides), by Linda Bladholm

Download The Asian Grocery Store Demystified (Take It with You Guides), by Linda Bladholm

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Review

Though many Americans are eager to cook Asian dishes at home, the thought of navigating an Asian grocery store is a different story. For a non-Asian it can be bewildering territory full of pungent aromas, packages with labels in Chinese, Japanese, Thai, Korean or Vietnamese and odd-looking specimens you don't know whether to eat or to plant. At last there is a book that takes you by the hand and gives a clear and fascinating tour of these markets. It couldn't have a better title, The Asian Grocery Store Demystified. The author, Linda Bladholm, begins by describing the layout of an Asian grocery store in her neighborhood in Miami. As she explains, there is indeed an order to these markets. "Asian markets are generally stocked according to the principles of balance, " she writes. "Hot, spicy, chili sauces and curry pastes are all in one place; salty items are together in one row, and bitter, sour or sweet things are in other sections." That explanation changed my entire perspective, making these markets seem more manageable and interesting. Ms. Bladholm not only sorts out the cultural context of an Asian grocery store, but also does it in such a way that makes you hungry to return. -- Book Description

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About the Author

Linda Bladholm is a regular contributor to the Miami Herald. She is also a designer, illustrator, and photographer who has contributed to Singapore and Asia Pacific Magazine and Big O magazine. She has designed books for Noto Publishing, and designed and illustrated for FEP/McGraw-Hill, Gunze Company, and World Books International. She resides in Miami Beach, Florida.

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Product details

Series: Take It with You Guides

Paperback: 240 pages

Publisher: Renaissance Books; 1st edition (April 15, 1999)

Language: English

ISBN-10: 1580630456

ISBN-13: 978-1580630450

Product Dimensions:

5 x 0.6 x 9.1 inches

Shipping Weight: 8.8 ounces

Average Customer Review:

4.5 out of 5 stars

25 customer reviews

Amazon Best Sellers Rank:

#269,719 in Books (See Top 100 in Books)

Whether the Asian Cuisine is CHINESE, JAPANESE, KOREAN, FILIPINO, THAI, or VIETNAMESE; this book will become your handy little guide as you venture into the exotic markets seeking out the ingredients to make the dishes of these countries, as Well as your taste buds come alive! Bravo to Linda Bladholm for writing and releasing this, as well as her other two companion books on Asian-Indian, and Latin and Carribbean Grocery Stores Demystified. These three books, I would recommend for the beginning cook to own so that it would help he/she not become so intimidated with the ingredients of any foreign cuisine that they choose to cook for themselves, and for their families and friends! In the words of the late, great Food icon Julia Child; "Bon' Appetite'!"

`The Asian Grocery Store Demystified' by book designer and illustrator, Linda Bladholm is an exposition of Oriental ingredients with a very nice little twist which saves it from being a poor man's `Bruce Cost's Asian Ingredients'. While Cost's classic book deals with the serious culinary details of a great many basic ingredients, Ms. Bladholm's book, as suggested by her title, is much more pointedly directed at the shopper's experience in your typical strip mall Oriental market.The author adds appeal and charm to her book by opening it with a visit to her own local mom and pop run Oriental grocery store. The store in question was just a bit better organized and stocked than my own favorite Filipino run store in southern New Jersey, but all the familiar staples were there, if not in all the familiar places.The device of providing a guided tour of an Asian market is reinforced by mentioning all the major brand names for staples such as rice, noodles, sauces, oils, and spice mixes, with opinions by the author of which may be the preferred brands. While I found a few misstatements, such as describing a gluten free flour as `general purpose' (general purpose flours by definition have 10% to 12% gluten producing proteins), and I missed some possible warnings against Texmati rice as a less than useful substitute for Basmati rice, I believe the advice and information in this book is a really great supplement to other books on Asian ingredients with a more scholarly bent.By far the biggest weakness of the book is the difference in quality between the promise of `over 400 illustrations of ingredients' and the quality of those illustrations. The illustrations in the book are all small black and white line drawings easily fitting into an inch square area with lots of the pictures giving no sense of the kind of thing they are depicting. The little picture of ginger certainly looks like the ginger with which I am familiar, but the picture of the related galangal rhizome does little to assure me that I would be able to use that picture to pick it out from bins of produce labeled in Chinese characters. These poor illustrations give the lie to the claim that this is a `Take It With You' guide, in that it is dealing with a guide to items which may all be labeled in not only a foreign language, but in a script we are simply not used to interpreting. The very clever chapter headings of Chinese, Japanese, Thai, Vietnamese, Tagalong and Korean ideograms for food categories (with English translations) do nothing to help the situation.Note that unlike many other books on Asian ingredients, this book has few recipes using these ingredients. This is not necessarily a weakness, as it means that almost all the space in the book is dedicated to the book's principle topic, the groceries. And, much of this space is dedicated to subjects which purely culinary books may not touch such as teas and medicinal herbs and spices. This is probably not the best book on these subjects, but treating these topics enhances the treatment of the book's primary metaphor, the Asian grocery store,, as they do, in fact, appear in Asian grocery stores. My most satisfying discovery was the appearance of classic frozen `fast foods' such as potstickers and Chinese dumplings. After our 25 pound sacks of rice, the primary reason for going to our favorite Asian market was to pick up a supply of frozen pork dumplings.The book also does a nice job of featuring those things that are uniquely Chinese or Japanese. The short appendix on oriental cooking methods and utensils is not too helpful. These will be of little value if your Asian store has a good selection of cooking utensils. It does not, for example, give any clues about the various styles of woks or the various materials or what makes a good wok. This is especially important, as the criteria for a good wok are almost exactly the opposite of those for a good modern saute pan.This book is great if you find yourself living within easy shopping distance of a good Oriental market, assuming that market covers all of east Asia and not, for example, just India and Pakistan. The book also useful if you plan to order lots of Asian groceries over the Internet, as the recommended brands gives one some assurance they are not buying sawdust. The book is less valuable for the culinary generalist, who has no special interest in Asian cuisine, especially in that the book includes no bibliography. For those readers, Bruce Cost's book mentioned above is far superior a source.

This small paperback not only demystifies the Asian grocery, but also the Asian recipe and menu. I was able to quickly look up items that I couldn't spell but had long been curious about because the book is organized by the sections in the grocery. After quenching my initial curiosities, I had to sit down and read the interesting book cover to cover. Each ingredient is discussed as to appearance, taste, texture, uses, history and quality with references to preferred brands or possible substitutes. There are a few basic recipes included to try right away, but this book best serves as a supplement to other Asian and vegetarian cookbooks and in preparation for shopping or dining. My only disappointment was not finding the recipe for Sweet Thai Tea listed in the index but omitted from the content.

This book is an interesting read in terms of "demystifying" some Asian ingredients when shopping in the local Asian market. Unfortunately, not all are as well organized as Ms. Bladholm's local store! I enjoyed reading it, but would not consider it a guide when actually going to the store. My main problem with the book is the line drawings, which are not very helpful. My own favorite book of this type, and most useful for getting a visual image, is Martin Yan's booklet "A Simple Guide to Chinese Ingredients and Other Asian Specialties" which has nice clear color photos of all types of Asian foods, from vegetables to canned/packaged foods.No book is going to be perfect, as in my experience it all depends on the owner/type of market as far as what is carried. For example, the market I usually go to is run by a Korean family, so there is not much in the way of Japanese foods. Sometimes I've found the best way to shop is online, or surfing online stores to get a sense of what you need.In short, the book is good in content, but there are other sources out there for more visual people (like me).

No matter where you live in North America, at some time you will encounter some kind of Asian cuisine. Sometimes it's in a can, or of dubious authenticity; sometimes it appeals to you even if you're not of Asian heritage, sometimes not. You shouldn't limit yourself to the offerings at restaurants, though. Get yourself to an ethnic grocery and start discovering what the rest of the world eats. This guide helps explain what those bumpy squash-looking things are in the produce section, what the various kinds of soy sauce are, and why the type of rice you buy and cook makes a difference. The book concludes with some recipes, including quite a few for Chinese-style herbal soups.

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