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Introduction To Asian Cooking
You don’t need to be Asian or go to cooking school to make great Asian food at home, and the author of Asian Cooking for Beginners is proof of that! This book collectes together classics of Asian cooking from China, Japan, Thailand, Korea, and elsewhere, and presents the recipes in an accessible, straightforward style that makes it easy for you to cook authentic-tasting Asian food. Including detailed information on locating ingredients and on different ingredient brands, this is a wonderful introduction for all lovers of Asian cooking, from beginner to experienced cook..-.
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100 Classic Chinese & Thai Recipes
This beautifully photographed book is a wonderful kitchen guide to South-east Asian food and cooking, bringing together nutritious and aromatic ingredients, culinary customs and the traditional recipes of these regions. The wide selection of dishes are all low in fat and are ideal to include as part of an everyday healthy and low-fat eating plan.The collection of 100 authentic dishes captures all the delicious, home-cooked flavours of South-east Asia. The recipe sections include soups, appetizers and snacks, fish and shellfish, chicken, duck, pork and beef, vegetarian main dishes, accompaniments and salads, and desserts. There is a wonderful variety of ideas: choose from familiar classic favourites such as Crispy Wonton Soup, Spring Rolls with Mushrooms and Pork, Sweet and Sour Pork, Thai style, or Yellow Chicken Curry. Or try something a bit more exotic and adventurous, like Soft-shell Crabs with Chilli and Salt, Lemon Grass Snails, or Fragrant Mushrooms in Lettuce Leaves.All of the dishes contain less than 15 grams of total fat per serving, and many contain less than 5 grams of fat. Every recipe is very simple to make, and is illustrated with clear step-by-step instructions including a mouthwatering finished picture. The book also contains plenty of useful advice for healthy eating and has helpful hints and tips, and fat-free cooking methods for reducing fat in your diet, especially saturated fat. The emphasis throughout the book is on nutritious and healthy food that is low in fat, but also tastes good, and with more than 380 tempting colour photographs and complete nutritional information for every dish, this is the ultimate collection of fat-free Asian food that will delight healthy eaters everywhere..-.
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Mar 262011
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Indonesian
Over 70 authentic recipes from the very best of Indonesian cuisine, including traditional classics such as Rendang, Pork Sates, Nasi Goreng, Spicy Fish and Prawn Crackers. Every recipe is photographed in colour, with easy-to-follow step-by-step instructions, and there are charming watercolour illustrations throughout the book. Includes a fascinating introduction and a comprehensive glossary with information about all the special ingredients, equipment and cooking techniques needed to create these wonderfully exotic dishes..-.
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Classic Recipes Tastes & Traditions of Malaysia & Singapore:
With an authoritative text, local background, expert cook’s tips and hints and over 750 beautiful colour photographs to explain the recipes step-by-step, including a glorious picture of every finished dish, cooks of all abilities can now cook this cuisine with confidence and successfully savour the tastes and aromas of Malaysia and Singapore’s cuisine in their own homes..-.
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Asian Dining Rules:
Most Asian restaurants are really two restaurants: one where outsiders eat, and one where insiders dine. So how can you become an insider and take full advantage of Asian cuisines?In this indispensable guide, dining expert Steven A. Shaw proves that you don’t have to be Asian to enjoy a VIP experience—you just have to eat like you are. Through entertaining and richly told anecdotes and essays, Asian Dining Rules takes you on a tour of Asian restaurants in North America, explaining the cultural and historical background of each cuisine—Japanese, Chinese, Southeast Asian, Korean, and Indian—and offering an in-depth survey of these often daunting foodways. Here are suggestions for getting the most out of a restaurant visit, including where to eat, how to interact with the staff, be treated like a regular, learn to eat outside the box, and order special off-menu dishes no matter your level of comfort or knowledge.Steven Shaw—intrepid reporter, impeccable tastemaker, and eater extraordinaire—is the perfect dining companion to accompany you on your journey to find the best Asian dining experience, every time..-.
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Mar 152011
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Balancing Flavors East And West
Tom Kime explores the four main tastes (hot, sweet, salty, and sour) in his first tantalizing cookbook. Kime, who has traveled extensively in Asia and South America, shows us how to use the fresh flavors, vibrant colors, and contrasting textures of seasonal produce. Highlights: Includes 150 delicious recipes for every occasion, from Sauces and Light Sites, to Main Courses and Dessert. Details the Eastern taste theory and how to apply it to home cooking.-.
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Mar 102011
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Kitcho: Japan’s Ultimate Dining Experience
“Through his innovative approach to cooking, Kunio Tokuoka reinvents the classic dishes of Kaiseki without deviating from the extraordinary history and tradition of Japanese cuisine. In this book, he shares the inspiration behind his dishes with reference to the seasons, art, natural history and culture of Japan and through the exquisite photographs, he gives a glimpse of the beauty and creativity of his extraordinary restaurant.” –Heston Blumenthal, Chef de Cuisine/Owner, The Fat Duck restaurant Kaiseki had its origins in the sixteenth century as an accompaniment to the Japanese tea ceremony. Over time, it has evolved into a highly formalized, artistic cuisine that celebrates the seasons by using only fresh, natural, local ingredients. Today, what we know as “kaiseki” owes much to Teiichi Yuki, founder of Kitcho restaurant in Kyoto and the creator of a contemporary version of this traditional cuisine. Kitcho continues to be world-renowned as the high temple of kaiseki; and its current chef and owner (and Yuki’s grandson), Kunio Tokuoka, is revered for his innovative and exquisite interpretations of kaiseki dishes. Now, with this book, readers will get a look behind the well-guarded doors at the secrets, recipes, presentation techniques, and philosophy of one of the world’s premiere restaurants. Chef Tokuoka stands at the top of his profession. Yet his approach to cooking is remarkably simple. How can he draw the best flavors for a hearty stock? How can he cook a fish dish so that it becomes a transforming experience for even the most jaded diner? Answer: Simply by finding the optimum way to prepare or cook each ingredient so as to draw out peak flavor. Over and over again, he demonstrates how he has reinvented an old technique or created new dishes to astonish loyal patrons. At Kitcho, a full-course meal is a multisensory experience to be savored on many levels. It can be a revelation. It can change the way people think about food. This book will do the same. From innovative cooking techniques to an artist’s touch in food arrangement, Kitcho: Japan’s Ultimate Dining Experience reveals every aspect of entertaining in the Japanese mode through brill.-.
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Simple Asian Cookery
A step-by-step introduction to the cooking of Indonesia, Malaysia, Singapore, and Vietnam—from one of the world’s leading authorities on Asian cuisine. In Simple Asian Cookery, Ken Hom explains the basic techniques needed to recreate 40 delicious dishes from the Far East. All the recipes are quick and easy to prepare, and the step-by-step instructions guarantee excellent results every time. The dishes include Vietnamese Crispy Spring Rolls with Dipping Sauce; Malaysian Black Bean Fish; Hot and Sour Indonesian Prawns; and, from Singapore, Pork Satay and Traditional Steamed Fish. Complete with a menu planner, a guide to essential ingredients, and expert instruction from a master, Ken Hom’s Simple Asian Cookery belongs on every kitchen shelf..-.
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500 Asian Dishes:
500 Asian Dishes presents a selection of dishes bursting with flavor from the primary countries of the region: China, Korea, Vietnam, Cambodia, Thailand, Malaysia, Singapore, Japan, Indonesia, and the Philippines. A full range of recipes offers something for every palate, including basic recipes for tempting sweet and sour dipping sauces, exotic spice and herbal pastes, and fiery relishes. Includes recipes that capture the authentic flavors of Asian food and reflect the diverse culinary influences of the region..-.
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Chinese Feasts & Festivals
The rich culinary tradition of China is largely inspired by a calendar year filled with a generous round of joyous occasions–festivals, reunions, weddings, and anniversaries–for eating, drinking and making merry, and for paying homage to the gods and ancestors. Food, fittingly, is a combination of flavors and symbols (wealth, happiness, luck, prosperity), a spiritual celebration and an earthly pleasure. In this book, the author has assembled a number of facts and fancies as well as a collection of festival specialties for the Chinese food lovers to read and enjoy or, if the spirit takes flight, cook up a feast that will impress both mortals and ancestors and win the approval of the gods..-.
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Japan & Korea: The Food and Cooking of
The very best of two classic Asian cuisines: a guide to ingredients, techniques and 250 recipes shown step by step with 1500 photographs. Japanese food is recognized all over the world for its simplicity and attractive presentation, while Korean food is known for having robust and spicy flavours. Each country has its own style of cooking, but they share a similar approach to food with an emphasis on using high-quality, seasonal and fresh ingredients. They both feature a vast array of exciting, regional specialities, many of which have originated from traditional recipes and locally sourced produced. This exciting new book explores the history, culture and customs of Japan and Korea, from the evolution of their cuisines to the dishes that have become synonymous with the countries themselves. This comprehensive volume is divided into three easy-to-use sections. The first section, Culinary Traditions, begins with an informative history of the flavours and cooking styles of the Japanese and Korean food, from the colourful festivals and celebrations to eating etiquette, and ways they have influenced neighbouring countries and others around the world. The second section, Equipment and Ingredients, begins with a guide to the typical implements used for preparing, cooking and serving, from sushi mats and rice cookers to the authentic crockery and utensils. Following this is a list of the key ingredients that are common to Japanese and Korean kitchens, from ginseng and tofu to seaweed and fish pastes, including convenient recipes for preparing the basic stocks and sauces. The final section, The Recipes, consists of over 245 authentic dishes from every region, which include popular classics, from Hand-rolled Sushi and Pak Choi Kimchi to lesser-known delights, such as Savoury Egg Soup and Fiery Octopus. There is also a section of tempting sweet snacks and drinks, with treats such as Green Tea Ice Cream, Kabocha Squash Cake, and Persimmon Sorbet in Ginger Punch. Full nutritional information is provided for all recipes featured to help with dietary needs. Beautifully illustrated with more than 1500 step-by-step colour photographs, this superb book brings together a tant.-.
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