Looking for Asian cookbooks you can open right now? This collection covers the whole continent, from Korean kimchi and Filipino adobo to Chinese stir-fries, Japanese washoku, Thai curries and Indian spices.
Each section focuses on one cuisine, so you can jump straight to the recipes you want. You'll find guides from Korean cultural centers, food blog favorites and a classic Chinese cookbook from 1917.
Every book is free to read online or download as PDF, with no sign-up. Pick a cuisine, stock a few pantry staples and start cooking at home.
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Pan-Asian
Pan-Asian Cookbooks
Start here if you want a bit of everything. These Asian recipe books mix dishes from several countries, with wok stir-fries, takeout favorites you can make at home and a few lighter, lower-sodium meals.
A 147-page e-cookbook of Asian dishes built around oyster sauce, soy sauce and other pantry staples. Covers stir-fries, braised and steamed dishes, each with a photo.
A free e-cookbook with 42 fast restaurant-style recipes, from lettuce cups and spring rolls to stir-fries, noodles and fried rice. Includes an all-purpose stir-fry sauce you can reuse across dishes.
A chef's step-by-step guide to ten Asian favorites, including char siu bao, nasi lemak, beef rendang, Hainanese chicken rice and curry puffs. Every step comes with a photo, so you can check your progress as you cook.
25 well-loved dishes from across Asia in one short book: Indian curries, Thai basil chicken, Japanese katsu curry, Korean fried chicken, Filipino pancit and Sri Lankan fish curry.
Eleven home recipes, one from each country team of a travel company, from Malaysian rasam and Sichuan mapo tofu to Myanmar green tomato salad and Japanese red bean cakes. Most ingredients can be found at a regular supermarket.
Lower-sodium versions of Southeast Asian home dishes, including chicken pho, chicken laab, whole fish with herbs and Hmong chili sauce. Each recipe lists servings, prep time and nutrition facts.
Korean home cooking, or hansik, is built on rice, soups and a table full of small side dishes called banchan. These Korean cookbooks walk you through kimchi, gimbap and bibimbap step by step.
The free cookbook from one of the best-known Korean cooking teachers online. Covers kimchi, bibimbap, bulgogi, kimbap, tteokbokki and doenjang jjigae with clear steps and photos.
Recipes created by home cooks for the Korea Agro-Fisheries and Food Trade Corporation, split between classic Korean dishes and fusion ideas that use gochujang, kimchi and other staples in everyday meals.
An introduction to hansik followed by chef recipes such as mayak gimbap, blender kimchi, pork belly bulgogi and gochujang roast chicken. A good bridge between Korean basics and modern restaurant dishes.
Filipino food blends Malay, Spanish and Chinese roots into dishes like adobo, pancit and lumpia. These books cover family favorites and pressure-cooker versions of the classics.
The 20 most popular recipes from a Filipino food blog, from lumpiang Shanghai, pancit lomi and Bicol express to leche flan and cassava cake. Family-friendly dishes with a photo for each one.
Filipino classics adapted to the pressure cooker, including beef caldereta, bulalo, chicken binakol, embutido and goto. Each recipe gives the cooking program and time.
Indonesia, Malaysia, Singapore, Cambodia and Myanmar share a love of coconut, chili and fresh herbs. Use these Southeast Asian cookbooks to cook rendang, satay, laksa and mohinga at home.
Twenty essential Indonesian dishes from a food blogger who grew up eating them, including gado-gado, chicken satay with peanut sauce, oxtail soup and beef rendang. Clear steps and a photo for each recipe.
More than 20 regional Malaysian recipes from the northern states, the east coast and Borneo, with notes on the Malay, Thai and indigenous influences behind each region.
Classic Cambodian dishes such as samlor brohoeur and braised pork with quail eggs, each shown in its original recipe and a healthier modified version with nutrition analysis.
Heritage recipes from Singapore home cooks, including chicken rice, bubur cha cha, assam pedas and Burmese curry, each adapted into a healthier version without losing its original taste.
A short introduction to the Burmese table, with recipes for mohinga fish noodle soup, curries, salads and soups, and tips on how a traditional meal is served.
Chinese cuisine is a world of its own, from Cantonese dim sum to the heat of Sichuan. These books are a good place to begin, with famous dishes, family recipes and a classic from 1917.
A tour of Chinese cuisine through 50 storied dishes, from kung pao chicken to dim sum. Each entry covers the dish's origins, how it is prepared and the regional style behind it.
The 25 most popular recipes from a family blog devoted to Chinese cooking, including Mongolian beef, hot and sour soup, dan dan noodles and pork fried rice. Every recipe comes with a full-page photo.
Published in 1917, this is one of the first Chinese cookbooks written in English by a Chinese author. It gathers more than one hundred tested recipes, plus Chinese pastry, candies and a list of ingredients with their Chinese characters.
A chef and TV cook walks you through simplified versions of authentic Japanese recipes, from gomaae sesame salads to curry udon. Each dish includes a wine pairing and full-page photography.
A wide tour of washoku, from formal kaiseki to casual home cooking, with chapters on curing, fermenting and the craft of tableware. Photography from Kyoto Kitcho and other leading kitchens.
Home-kitchen Japanese recipes from Hideo Dekura, a Japanese Cuisine Goodwill Ambassador appointed by the Ministry of Agriculture, Forestry and Fisheries. Covers sushi rolls, simmered dishes and everyday seasoning with soy sauce.
A 200 page collection gathered from kitchens and chefs across India, covering chutneys, rice, breads, curries, desserts and drinks. Opens with a glossary of Indian cooking terms so unfamiliar ingredient names stop being a barrier.
Recipes organised by region, developed and documented by academic institutions across India. Each entry lists ingredients, method and nutritional composition, which makes it as useful for study as for cooking.
55 plant based recipes built on satvic principles, with sections on food combining, sprouting and nut milks. Includes meal plans and a guide to stocking a satvic kitchen from scratch.
Thai food balances sweet, sour, salty and spicy in every plate. These recipe books show you how to get that balance right with ingredients from any Asian market.
More than 40 recipes from a cooking school in northern Thailand, from Northern Thai sausage and khao soi style curries to green curry, mango sticky rice and coconut pancakes.
Vietnamese cuisine is fresh and light, with herbs, rice noodles and dipping sauces at its heart. These books cover banh xeo, key ingredients and lighter versions of everyday dishes.
Restaurant recipes for Vietnamese classics, starting with banh xeo, the crispy rice-flour pancake filled with pork, shrimp and bean sprouts and wrapped in lettuce and herbs.
A practical guide to cooking Vietnamese dishes at home with fewer carbohydrates, with easy swaps for rice and noodles and ideas for a full day of meals.
Asian food brings new flavors to your kitchen without hard techniques. Choose one cuisine, cook a few recipes and you'll soon have new weeknight favorites.
Want more recipes from around the world? Browse our full collection of free cookbooks.
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