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Charmaine Solomon

Autor(a) de The Complete Asian Cookbook

66+ Works 1,397 Membros 17 Reviews 2 Favorited

About the Author

Charmaine Solomon was born in Colombo, Sri Lanka on August 31, 1930. At the age of 18, she became an assistant to the editor of the women's pages of the Ceylon Daily News. She eventually wrote a food column called Oceans of Notions for the newspaper. She moved to Australia in 1959. In 1964, she won mostrar mais second place in the Woman's Day Butter White Wings Bake Off and was invited to join Woman's Day as a food writer. She worked at the magazine for 11 years, including three as food editor, then became cookery editor of Belle magazine followed by food editor of Family Circle magazine. Her first book, The South East Asian Cookbook, was published in 1972. She is the author of 31 cookbooks and the creator of her own brand of spice blends and marinades. Her other books include The Complete Asian Cookbook, Encyclopedia of Asian Food, and The Complete Vegetarian Cookbook. (Bowker Author Biography) mostrar menos
Image credit: Rodney Weidland


Obras de Charmaine Solomon

The Complete Asian Cookbook (1976) — Autor — 515 cópias
Complete Vegetarian Cookbook (1990) 156 cópias
Wok Cook Book (1800) 56 cópias
Hot and Spicy Cookbook (1991) 41 cópias
South East Asian Cookbook (1972) 33 cópias
Love and a Wooden Spoon (1984) 23 cópias
Chinese Cookbook (1973) 19 cópias
The Vegetarian Book (1993) 17 cópias
The curry cookbook (1980) 15 cópias
The Orient Express Book (1998) 13 cópias
One Course Meals (1993) 11 cópias
Classic Indian cooking (1993) 11 cópias
De vegetarische keuken (1998) 9 cópias
Quick Meals in a Wok (1993) 9 cópias
The Rice and Noodle Book (1998) 8 cópias
Curried and spiced (1993) 8 cópias
The Complete Curry Cookbook (1981) 7 cópias
Indian Cook Book (1979) 6 cópias
Gourmet Barbecue (1990) 6 cópias
Asian cooking for beginners (1993) 6 cópias
Snacks and party food (1993) 5 cópias
Gourmet Barbeque Cookery (1986) 5 cópias
Oriental seafood (1993) 5 cópias
Far eastern Cookbook (1973) 4 cópias
Asian food (2005) 4 cópias
Chinese Cooking (1983) 3 cópias
Pittige oosterse hapjes (1998) 3 cópias
Meanjin on food and drink (2002) 3 cópias
The best of Belle cooking (1980) 2 cópias
Chinese diet cookbook (1979) 2 cópias
leicht und lecker kochen. (1999) 1 exemplar(es)
Low Carb Chinese Cooking (2005) 1 exemplar(es)
Gourmet Grilling (1990) 1 exemplar(es)
Raffinierte Snacks und Vorspeisen (1999) 1 exemplar(es)

Associated Works


Conhecimento Comum

Nome de batismo
Solomon, Charmaine Maureen
Data de nascimento
Sri Lanka (birth)
Local de nascimento
Colombo, Sri Lanka
Locais de residência
food writer
Order of Australia (2007)



Het enige aziatisch kookboek dat ik gebruik. Leuk om te lezen dat dit down under een klassieker is.
luckasz | outras 12 resenhas | Nov 7, 2022 |
One of three cookbooks that we would take with us, if we had to move and could only take a few. Wonderful recipes accompanied by photos that help to explain what the dish is supposed to look like.
scjenkins55 | outras 12 resenhas | Sep 22, 2022 |
Down Australia way this has been the definitive general text since long before I started cooking.

Like anything that does so much not all of it is going to work. I was disappointed to find the laksa recipe nowhere near as good as my favourite restaurant versions. It's true, it was one of my early sorties into cooking, but still....

Her Sri Lankan section is wonderful - not surprising since she is herself Sri Lankan, though since she moved to Australia in 1959, we may be forgiven for thinking of her as a local.

There are other sections of her book that I don't use, but may be excellent. I simply have enough good specialist books in the area, thinking now of Indian food in particular.

As an example of what she does so well, try this:

Sri Lankan chicken curry.

1.5 kg chicken pieces (NOT breasts!!!)
3 tablespoons ghee or oil
1/4 teaspoon fenugreek seeds
sprig of fresh curry leaves
1 large onion, finely chopped
1 tablespoon chopped garlic
2 teaspoons finely grated fresh ginger
1 teaspoon ground turmeric
1-2 teaspoons chilli powder
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fennel
2 teaspoons salt
2 tablespoons vinegar
2 tablespoons paprika (optional)
2 ripe tomatoes, peeled and chopped
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemon grass
250 ml/8 fl oz/1 cup thick coconut milk
lime juice (optional)


Cut chicken into curry pieces. Heat ghee or oil and on low heat fry fenugreek seeds and curry leaves until they start to brown. Add onion, garlic and ginger and fry gently until onions are soft and golden. Add turmeric, chilli, coriander, cumin, fennel, salt and vinegar. If the curry isn't quite red enough, add the paprika because while it isn't used in Sri Lanka, using enough chilli to give the required colour would mean a curry too hot for most people. Stir well, add chicken and turn the pieces in the mixture. Add tomatoes, whole spices and lemon grass. Cover and simmer over low heat for 45 minutes. Add coconut milk, cook uncovered for a further few minutes, then remove from heat and stir in a squeeze of lime juice if desired. Serve with rice and accompaniments.

… (mais)
bringbackbooks | outras 12 resenhas | Jun 16, 2020 |
These observations pertain only to the Hardie Grant recent revised hard cover edition of this book. (The paperback edition does not suffer from this, it had a different publisher.)

It sucks. It fucking sucks.

I already have a sore head from looking at it today. Why? Because they have used a weird font to introduce the recipes; it looks cute and Asiany, which is no doubt that the 'book stylist' (Lord save us from stylists) thought would look good, but the only important thing to a font is that it is fucking readable.

I'm cross.

… (mais)
bringbackbooks | outras 12 resenhas | Jun 16, 2020 |


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