How to cook like your very own Asian grandmother

It used to be that the Asian foods served in American restaurants had to be Anglicized into submission, leading to such hybrid creations as fried chicken coated in lollipop-sweet lemon sauce or California rolls stuffed with avocado, crab and mayo. 

But nowadays sophisticated diners enjoy the real stuff with a passion, tweeting news of the best Uyghur barbecue or the freshest pho in town.

But even rabid fans of Asian food rarely get to know the comfort food made in the homes of Asians whose families have been in the U.S. for a couple of generations. 

Other than in ethnically diverse places like Hawaii, this subject has been strangely overlooked – until this book came along...

(Read the rest of this review on Zester Daily!)