Asian After Work is finally here!
I’m so pleased to announce that after months of hard work and a lot of love, my new book Asian After Work is finally available in bookstores around Australia.
It’s a book full of real Asian recipes that are simple and easy to make, and which use ingredients you can find at your ordinary local supermarket. It’s the kind of stuff I used to cook for years when I worked an office.
You can read a little more about the book here.
If you’re outside Australia, don’t worry. I’ll update this post with further news of international releases as I find out about them. There may even be a bit of a surprise coming too 😉
UPDATE (11 October 2013): Asian After Work is now available WORLDWIDE as an ebook through iTunes HERE!
Very shortly I’ll be posting a few sample recipes from the book on this site so please check back soon.
I really want to thank the fantastic team that helped put it together. My publisher Vanessa Radnidge at Hachette, my editor Jacquie Brown, my exceptional stylist Lisa La Barbera, the best home economist in the business Nick Eade, the amazing Steve Brown who photographs all my books, and the design king Reuben Crossman. Most of all though I’d really like to thank my wife, my grandmother and my mother (to whom I’ve dedicated the book). Strong, caring and inspiring women who I am lucky to have in my life.
I hope you enjoy the book. It’s one I’m just so proud to have written.
Happy cooking!
Adam
I’m looking forward to seeing it published in Europe too!!!
I live in Italy and got your first book, so far, and love it.
Mel looks gorgeous on the cover! And is that a Hans Wegner wishbone chair? Sitting on one as I type, haha. Look forward to getting my hands on one of these, will look out for it.
Congratulations Adam!!!
xx
I love this book! I have 2 metres of Asian cook books alone and this one is a standout. Some old favourite dishes but lots of new and different recipes and all accessible for weeknight dinners. I partially like the Japanese home cooking influence.
Hi, I was a fan of yours on Masterchef Australia – so glad you won!
I live in New Zealand and I’ve bought “Asian after work” a couple of weeks ago. Already tried three recipes and love them all. Could you please tell me how to make Coconut ice cream with out a ice cream machine? I think I will ask our book shop about your first book as I haven’t seen in around.
Thanks.
Hi Mrs Tomson,
Glad you’re liking the book! I appreciate the feedback.
For any ice creams without an ice cream machine, just make the mixture according to the recipe and chill in the freezer. Whisk very hard every half hour to break up as many ice crystals as you can and continue until it’s too firm to whisk (usually about 2-3 hours).
Then let it set for a further hour and it should be ready.
Regards,
Adam
Thank you Adam – I will try it next week. Tonight we are having Dry-Baked Lamb. Cheers
Another way to make ice cream without an ice cream machine is a little more intensive, but quick and reliable. Take the cooled custard/gelati/etc mixture, place in a large ziplock bag, push the air out of the bag (doesn’t need to be done perfectly, but do what you can) and seal. You want a bag that will contain all the mixture as a large flat rectangle, rather than as a big lump. Then make an ice bath that will fit the bag. Take a big container (saucepan/tupperware/whatever), half fill with ice, add a little cold water and a good amount of salt, then stir around. Once you’ve got that going, put the mixture in the ice bath. It will form crystals quickly (check every 5-10 mins). When it does, just massage the bag to break them up, then return to the ice bath. Helpful if you’re in a hurry, and I find easier than trying to catch an ice cream in the freezer before it forms crystals.
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Asian After Work is a stand out cookbook – and I am an avid cookbook collector. It sits permanently on my kitchen bench with sticky labels on many pages marking everything I have made. Miso roasted eggplant, Chicken Kara age, Spinach and sesame salad and Asamis cheesecake are firm favorites. Now for the rest of the recipes!
Congratulations on a great book and on DFJ. Your passion and wide food knowledge shines through. You make me want to travel to Japan for all that great food.
Hi Adam,
I live in Denmark, and I would very much like to buy ‘Asian after work’, but not as an ebook, I want it on paper 🙂
So will it be released on paper in Europe ?
Regards,
lisbet
Hi Adam,
Will you be doing any book signings for Asian After Work in Sydney?
Regards,
Sandra
Hi, Adam!
I’m really need to buy your book, and I can get it just in ebook format, but “Item Not Available. The item you’ve requested is not currently available in the U.S. Store, but it is available in the Australian Store. Tap Change Store to view this item”. I can get a sample from there, but not buy it…
Is it just me, or book is not worldwide yet? Please help with that somehow…
Thank you! Best regards))))
Hi Adam
I have recently bought your book and have tried some of the recipes. All I can say I am really happy with the result and the food are really awsome. My husband thought I buy them from Asian restaurant and when he found out that I cook them by myself, he was really amazed. Now I have more idea to cook everyday and like to try all of you recipe. Thanks for sharing the recipes with us and I am looking forward to your new recipes book in the future.
Regards,
Agnesia
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Hi Adam. Love the new Asian After Work. The title sucked me straight in and after making three recipes in the first week I am officially hooked. Started with the Bang Bang Chicken followed by Sang Choy Bao and then the Black Pepper Beef. All were fantastic. The flavours were very authentic and a welcome change from our usual menu. I think we’ve been inspired to up the ante and create some better than average weekday meals. Thanks very much. PS loved the show on Japan. Mike
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I received Asian After Work for Christmas and just love it! Easy and so yum, yum! As I looked through the recipes I kept thinking … ‘I’ve got that in the pantry … ‘. Now I have a way to put all those great flavours together to create delish meals.
Hi Adam. Tonight we’re making Bang Bang Chicken for my birthday dinner. We have it every second week anyway but it’s a good excuse to have it again. We’re working through all the recipes in Asian After Work and we can’t tell you how much we enjoy them all. Special favorites are fish sauce roast chicken, everything with tofu, crying tiger, northern chinese roast lamb, spinach and sesame salad…I’d better stop now or I’ll be listing the index. We’ve influenced about 10 people to buy your book after cooking for them and they also love how easy and tasty the recipes are. Thank you, Adam. Cheers, Karen, Ross, Gen
Hi Adam, Bought your book recently and started making recipes. The Dragon Wings recipe made me wonder if the quantities of 1tsp of salt and Sugar are ok, because the wings didn’t caramelise in the oven enough to get a crispy skin? Looking at the end product on the picture, don’t you put the wings back in the oven after coating them with the dragon wing sauce? It seems odd to just coat and eat them especially when there’s butter in the sauce? Thanks, Wim
I live I’m in Adelaide and left my Asian after work book home whilst on holiday in Qld with my sister, and I am devastated it is my very favourite cook book! Must have to get another and leave it here. Great book I simply love it!
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Hi Adam,
Just bought the cookbook and absolutely love it!!! I’ve always loved eating Asian food but I only ever knew one stir fry sauce that my partner taught me! We both love this book and love cooking from it together :).
I really enjoy how you have explained how the cookbook is to be used as a thoughtful cooking system, not just a bunch of recipes thrown together!
I do have one question though, I have made the master stock twice now (once for a risotto I’m making later this week and once to make the faster master!) and both times they have been cloudy and I noticed in the recipe that it says the stock should be clear? Do you have any hints or tips as to where I might be going wrong.
Thanks,
Emily
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Hi Adam
I received your cookbook as a Christmas present last year and I have to say OMG I just love it!! I even hosted an Asian Night with friend, which I made most of the dishes from your cookbook. It great how you have your handy hints about each receipt and they are easy to follow too, not like some cookbooks you feel like you are in a circle. I am so very proud that I have made my own XO Sauce, Chili Oil and Teriyaki Sauce.
Can’t wait for your next book.
All the best for the future.
Kath
Awesome, awesome book – so inspired!
My wife and I lived in Australia for 4 years, have your 1st book and love it. We’re now back at home in the US. Please get this book released stateside!
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What a fantastic book!
Thank you Adam, you are currently ontop of my cook book stack and i can not forsee you moving any time soon.
After a busy day the last thing i feel like doing is cooking, however serving your food is no chore. i love seeing the look of antisipation on my boyfriends face when i bring him a plate of your soul food.
Thank-you, and Thank-you again.
Paige
Hi Adam, just bought this cookbook through a friend’s recommendation. Really like the simplicity – my kind of cooking style 🙂
I have a quick question. You recommended dark soy sauce as substitute for Cheong Chan Cooking Caramel. What do you think if I use ABC Kecap Manis? Having problem find the CCCC in Christchurch.
Cheers, SL
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Does anybody know where in USA one can buy (preferably used) copy of “Asian After Work”
by Adam Liaw? So far I have not had much luck locating this book.
Yes — I checked Amazon where the paperback version sells for more than US$2,000! No, that is not a typo but the correct list price for this book ($2,053.80 + $3.99 shipping, to be exact).
Suggestions, anybody?
Thanks.
I wish it was still available to buy, I borrowed it from the library and was so impressed that I want my own copy!