About Simple Asian Meals

With authentic Asian ingredients filling mainstream grocery stores and farmers’ market, vibrant flavors from across the continent are making their way into the repertoires of home chefs everywhere. For those wondering how to prepare real Asian cuisine at home with a minimum of time an equipment, award-winning cookbook author and Asian food guru Nina Simonds has delicious answers.

In Simple Asian Meals, Simonds has refined and streamlined 100 recipes for Chinese, Japanese, Thai, and Vietnamese specialties–most made in a single pot. Making strategic use of pre-prepped ingredients like packaged broccoli slaw or peeled baby carrots, she places complexly flavored dishes like Hearty Soup Pots and easy Stir-Fry Suppers squarely in the wheelhouse of even the most time-pressed weeknight cook. She also offers insights into the health-giving benefit of many common Asian ingredients, showing that when it comes to eating well, a thoughtful approach–not hours of shopping, chopping, or prepping–is the most essential element.


More books by Nina Simonds



From Nina Simonds, the best-selling authority on Chinese cooking, here is a ground-breaking cookbook based on the Asian philosophy of food as health- giving. The 200 delectable recipes she offers not only taste superb but also have specific health properties according to the accumulated wisdom of traditional Chinese medicine.

The emphasis is on what’s good for you, not bad for you. It’s primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles.

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In this groundbreaking cookbook, Nina Simonds offers us more than 175 luscious recipes, along with practical tips for a sensible lifestyle, that demonstrate that health-giving foods not only provide please bur can make a huge difference in our lives.

With her emphasis on the tonic properties of a wide variety of foods, herbs, and spices, this book also brings us up to date on the latest scientific research. In every recipe—gather from cultures around the world in which good eating is a way of life—Simonds gives us dishes that are both irresistible and have a positive effect on one’s well being.

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Readers of Gourmet magazine will remember Nina Simonds’s monthly column on Chinese cooking, in which a lively young American trained in Taiwan interpreted for the American cook not only classic recipes but the culinary and cultural lore surrounding them. Classic Chinese Cuisine expands on those popular articles and includes both traditional recipes—Shrimp with Sizzling Rice, Meat Dumplings (Peking ravioli), Tangerine Peel Chicken—and newly available ones, such as Stir-Fried Shrimp with Cucumbers and Pine Nuts, Steamed Eggs with Clams, and Walnut Jujube Soup.


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Spectacular fireworks, silk lions dancing through the streets, sumptuous family banquets—these are the hallmarks of Chinese New Year. Now, discover how to bring this splendid celebration, and others, into your own home.

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Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.