Cookbooks Around the World Asian

Cookbooks Around the World Asian

ALEJANDRO

Hot Sour Salty Sweet by Alford, Jeffrey and Duguid, Naomi

The culinary map of Southeast Asia is about to change if award-winning authors Jeffrey Alford and Naomi Duguid have anything to do with it. Recognizing that the wonderful flavors of Southeast Asia spill over national borders, Alford and Duguid set out to eat their way through the region's towns and villages, large and small, all the while collecting recipes, cooking techniques, stores and photographs. This book is the glorious result of their travels through the Mekong region of Southeast Asia, a fascinating area that extends south from China, through Laos and Thailand, to Cambodia and Vietnam. The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full color food and travel photographs. Through the course of their travels in the Mekong region, Alford and Duguid came to realize that the local cuisinesâ€”just like those of the Mediterraneanâ€”share a common creative genius in the kitchen, a distinctive palate. This shared culinary approach emerges as the book unfolds. In each chapter, from Salsas to Street Food, Noodles to Desserts, dishes from different cuisines within the region appear side by side. A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after Spicy Stir-Fried Potatoes from Southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together; Khmer Stir-Fried Pork with Green Beans pairs well with Grilled Tomato Salsa from China and Thai jasmine rice; Thai Grilled Chicken with Hot and Sweet Dipping Sauce goes beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. At last, the incredible flavors of this great culinary region are celebrated with all the passion, color and life that they deserve.

Sake by Aoki, Rocky

SakÃ©, the Japanese wine distilled from rice and an essential part of Japanese culture for more than 2,000 years, is suddenly becoming one of the hippest alcoholic beverages in the U. S. and abroad. The current rise of sakÃ© bars and sakÃ©-influenced drinks such as the sakÃ©tini are delicious evidence of this newly gained popularity. Despite this newfound buzz, most Westerners know very little about this traditional drink. There are more varieties of sakÃ© than there are of red and white wines combined. SakÃ© is supposed to be served chilled. Only low-grade sakÃ© is heated, mainly to hide the inferior quality of the drink. In Japan, sakÃ© is rarely served with sushi, which is ironic as most Americans who drink sakÃ© only drink it with sushi. Rocky Aoki, the founder of the famous Benihana and Haru restaurants examines how the rice is grown and brewed, supplies fascinating background and history of sakÃ© in Japanese culture, describes the different varieties of sakÃ©, discusses which sakÃ©s should accompany different types of foods, and where one can purchase sakÃ©. With the same zest that he has brought to his phenomenally successful Benihana chain, which introduced the world to Japanese cuisine, Aoki will share the joy of sakÃ©. Also included is an extensive appendix guide to 100 brands of sakÃ© that are commonly found in the United States and are considered the most popular brands based on quality, price, and availability.

Rice Bowl Dishes: Over 100 by Asada, Mineko

The recipes start with traditional Japanese-style meals, including Tempura Don and Oyako Don. Then the fun begins with recipes for Lemon-infused Paella-Style Rice, Stroganoff on Turmeric Rice, Fluffy Omelet Rice, and Coq au vin Rice. Also included are sushi-style rice bowls and saffron rice based meals. Each recipe is a full meal in itself. But as a bonus, this book offers twenty side dishes including fresh salads, steamed vegetables and light soups. An indispensable guide to making the perfect rice every time.

Curry : Fire and Spice, by Baljekar, Mridula

Curry has grown to become one of the world's best-loved dishes, whether enjoyed at a restaurant or prepared at home. Delicious and aromatic, curry can spice up any meal or occasion. This comprehensive and informative cookery guide begins by examining the history of curries in India and around the world. There is an extensive introduction to the ingredients and equipment you might need, as well as a section on explanatory techniques that will demystify curry preparation. Advice on accompaniments, finishing touches, desserts, and drinks follows. Extra information on the spices, herbs, grains, and pulses that can be added to enhance your dishes is also included.

Easy Noodles : Recipes from China, Japan, and Southeast Asia by Barber, Kimiko

There is no place Asian culinary creativity shines more than in a bowl of noodles. Easy Noodles displays the most satisfying, delicious, and wholesome recipes from China, Japan, and Southeast Asia. Cooking instructor Kimiko Barber takes us on a culinary tour, with Japanese Miso Soup with Tofu, Scallions, and Udon Noodles; Vietnamese Pho; Pad Thai from Thailand; Korean Jap Chae; and many more tempting dishes from China, Burma, the Philippines, Indonesia, and Malaysia. Noodles are incredibly convenient, you can use them fresh or dried, and you can boil, steam, stir-fry, or deep-fry themâ€”the possibilities are endless. Kimiko Barberâ€™s healthful recipes are clear and easy to follow, and she includes a directory of noodles with special tips on preparation and cooking. Celebrated food photographer William Lingwood shows the simple beauty of these meals. When youâ€™re short on time, but long for great flavor, Easy Noodles is the book for you.

Silk Road Cooking : A Vegetarian Journey by Batmanglij, Najmieh K.

This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike--anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the author's extensive research and her travels along the Silk Road during the past 25 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region. The scope of her culinary journey of discovery is vast--from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes--all of them personal favorites--include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers' markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone.

Asian Secrets of Health, by Benge, Sophie and Tettoni, Luca Invernizzi

For centuries, Asian women have relaxed and beautified themselves with exotic therapies derived from the materials of nature--plants, herbs, minerals, clays and flowers. Until now, Western women could only experience those pleasures by taking expensive trips to professional spas. In this book, Sophie Benge, an Asian beauty expert, supplies all the tools for experiencing luxurious Asian beauty treatments at home, including inexpensive, easy-to-follow recipes for soothing facials, relaxing aromatherapy baths, invigorating body scrubs, healthy food and drink recipes, remedies for specific ailments and more. Now, readers can spend a lavish day at the spa without leaving home.

Vatch's Southeast Asian Cookbook by Bhumichitr, Vatcharin

Inspiring collection combines much practical information with deliciously subtle recipes from Thailand, Laos, Cambodia, Vietnam, Burma, Malaysia and Singapore.

Asian Grocery Store Demystified by Bladholm, Linda

The author's knowledge of Asian foods, recipes and cultures guides you through the aisles of an Asian grocery; building your knowledge and confidence. Once you gain access to the ingredients and understand what they are and how they are used, you are on the way to delicious and authentic Asian dishes.

Cuisines Of Asia by Brennan, Jenn

BRENNAN

One-Dish Meals Of Asia by Brennan, Jennifer

From 13 countries (even Burma & Laos), 120 mouth-watering recipes, intelligently organized for the cook: spicy, low-cost, quick, etc.

Food of Sri Lanka by Bullis, Douglas and Hutton, Wendy

Sri Lanka is one of the least known of the world's great civilizations, dating back over 2,500 years. With its rich ethnic stewdominant ethnic identities are Singhalese, Tamil, and Muslimand rich, ancient agriculture, this tear-drop shaped island in the Indian Ocean hides one of the most amazing and little-known cuisines in the world. Here, two noted writers have explored Sri Lanka and returned with 60 extraordinary recipes that capture the breadth and depth of Sri Lankan cuisine. Presented in a clear, easy-to-follow style, and captured in elegant photographs, these recipes include the national favorites.

Savouring The East by Burton, David

80+ recipes from the East all focusing on simple preparation and placed in historical and cultural context.

Savouring the East by Burton, David

80+ recipes from the East all focusing on simple preparation and placed in historical and cultural context.

Flavors Of Southeast Asia by Cao

Flavors of Southeast Asia includes reipies from Indonesia, Thailand, and Vietnam, includes illustrations from artists travel.

Easy & Artful Asian Cooking by Cawley, Richard

Foreword by Ken Hom. Enjoy both classic favorites or more unusual dishes from all over Asia, with an emphasis on fresh & simple.

Quick and Easy Korean Cooking for Everyone by Choe, Ji Sook and Moriyama, Yukiko

Perhaps the best-known dishes from Korea are the pungent relish Kimchee and the barbecued meats called Bulkogee. Korean cuisine, however, includes a blend of old and modern tastes with influences from all over Asia, including China and Japan. This cookbook includes over 60 recipes that showcase the uniquely fresh style of Korean cuisine, which utilizes high-quality ingredients and spices to achieve delicious tasting meals.

Feng Shui Kitchen by Chuen, Lam Kam and Sin, Lam Kai

For Feng Shui followers or anyone looking for a more enlightened eating experience, this book outlines all the essentials of turning a kitchen into a beautiful sanctuary of healing and harmony. for the first time in one volume, here are invaluable techniques on kitchen arrangement, planning and preparing meals, eating in accordance with the seasons, and many more basic principles of the Feng Shui way of life. Easy to follow text allows readers to turn the eating experience from one of simple nourishment to divine healing.

Secrets from a Healthy Asian Kitchen by Compestine, Ying Chang

The Asian diet has long been touted as one of the most healthful in the world, and in this new collection, Ying Chang Compestine skillfully incorporates key ingredients that are the hallmark of the Asian Food Pyramid. These foods not only enhance flavor but also promote health. From ginseng and soy to garlic and green tea, home cooks can create colorful and creative meals that pack a powerful health benefit.

Asian Ingredients by Cost, Bruce

A comprehensive guide to the most essential ingredients used in Asian dishes, translated for American audiences. Whether it be the sweet, spicy curries of Southeast Asia, the tantalizingly fresh seafood of Japan, or the hearty homestyle noodle dishes of China, home cooks have long wished to re-create these alluring Asian dishes in their own kitchens yet not known where to begin with such foreign ingredients. Now, in one classic volume, acclaimed chef and restaurateur Bruce Cost removes the home cook's frustration with this in-depth, illustrated guide to the wide variety of ingredients used in Asian cooking. From fresh herbs and Asian oils to exotic types of seafood and specialty meat cutsâ€”and over 100 creative and inspiring recipesâ€”no item in the repertoire of the Asian cook is missed. With the help of this book, Thai Green Curry Noodles with Beef and Chinese Chives, Sichuan Sesame-Chicken Salad with Garlic and White Pepper, and Shrimp in Ginger-Tamarind Sauce will soon be available in a home near you!

Big Bowl Noodles and Rice by Cost, Bruce

A collection of recipes for sumptuous rice and noodle dishes from the creative team behind the Big Bowl chain of restaurants. The most popular man-made food staple in Asia for thousands of years, freshly made noodles are becoming one of the hottest dishes in America. These vibrant, satisfying one-bowl meals, served with the freshest and most flavorful Asian ingredients, are the inspiration behind the popular Big Bowl restaurants. From Shanghai Noodles with Sizzling Shrimp to Big Rice Noodles with Garlic and Ginger to authentic Kung Pao Chicken, Costs simple recipes help home cooks capture the unique, exotic flavors of China and Southeast Asia in their own kitchensâ€”with accessible ingredients and easy-to-follow techniques. At once ancient and contemporary, these easy meals will be the perfect addition to every family's weekly fare.

Elephant Walk Cookbook by De Monteiro, Longteine and Neustadt, Katherine

Written by the chef-owner of Boston's renowned The Elephant Walk, which has been praised for its unique cuisine by such publications as Esquire, the New York Times, USA Today, and Travel & Leisure, The Elephant Walk Cookbook is a fascinating introduction

Asian Vegetables: From Long B by Deseran, Sara

For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes.

Asian Cook by Doeser, Linda; editor

This excellent book is a collection of authentic dishes from the different cuisines of Asia. Many recipes included are familiar favourites in the West, such as Peking Duck, Chow Mein, Sushi Rice, Tempura, and Balti Lamb, but there are also less well-known dishes, such as Boemboe Bali of Fish and Lacy Duck Egg Nets. All recipes contain clear step-by-step photographs of all the key stages of preparation making them easy to follow. Throughout the book, hints and tips advise on alternative ingredients, suggest accompaniments and offer variations to the recipes. Whether a speedy Balti or a lavish Chinese banquet is required, this superb recipe collection presents the very best of Chinese and Asian cooking. Over 1500 superb colour photographs and 400 authentic mouthwatering recipes Features traditional recipes from China, Malaysia, Indonesia, the Phillippines, Vietnam, Japan and India Includes preparation and cooking techniques, a glossary of spices, flavourings and ingredients, and easy-to-follow step-by-step recipes, with useful hints and tips throughout

Occidental Tourist by Frankenthaler, Stan and Sampson, Sally

From the acclaimed owner of Boston's Salamander restaurant, a volume of recipes combining American taste and creativity with Asian flavors and refinement. Taking home-cooks on an extraordinary culinary tour, the recipes here reflect the taste and spirit of Salamander, without the task of recreating restaurant food exactly. Recipes include Black Tea-Soaked Roast Chicken, Honey and Spice-Scented Pork Ribs, Pan-Roasted Asian Vegetables with Hot Coconut Lime Vinaigrette, and Green Onion Noodle Cakes, in addition to scrumptious marinades, flavored oils, spice blends, dipping sauces, relishes, andâ€“of courseâ€“desserts.

Asian Soups, Stews & Curries by Greeley

Packed with flavor & easy to prepare, here's dynamic one-pot cooking in 200 recipes. Wonderful anecdotes & background info. 320 pgs. Hard (List 25.00)

Healthy Noodles by Hayter, Kurumi

Easy to prepare noodle recipes with an astonishing range of ingredients. Noodles can be added to a nourishing and satisfying broth. They are ideal for a quick lunch or snack. They can be mixed with stir-fried meat or vegetables for a delicious meal. They can be eaten chilled with flavorful sauces for a refreshing summer treat or in a tasty salad.

Everyday Asian by Henricksson, Marnie

Intimidated by hard-to-find ingredients and unfamiliar cooking methods, most fans of Asian food prefer to dine out to enjoy pad Thai, Chinese pork roast, sesame noodles, spring rolls, and Vietnamese pho. In this essential cookbook, Marnie Henricksson now shows how to cook these favorites at home with ease, simplicity, and supermarket ingredients. Infused with her rich knowledge and experience, Everyday Asian contains 75 practical recipes for robust, full-flavored and satisfying appetizers, salads, soups, noodles, main courses, and more, including Thai curries, Chinese noodles, Korean BBQ, and Indian vegetables. I have strong feelings about Asian food: it is where my heart is, Henricksson explains. I like it simple and fresh, with lots of herbs and chiles. I like lightening dishes with lemon and lime juice. I like caramelizing onions and sautÃ©ing greens. I like to douse a profusion of vegetables in spicy coconut curry. I like fried morsels with salty, sweet, sour, and spicy dipping sauces. Maybe most of all I love rice and noodles--the honest, endlessly variable staples of Asian cuisine. I relish the opportunity to share my version of everyday Asian food.

Noodles Asian Style by Hobday, Cara

Soba, udon, rice, egg and bean curd-all types, with different flavors and uses, explained 100 recipes.

Foolproof Chinese Cooking by Hom, Ken

Anyone can cook this healthy and delicious cuisine, and Ken Hom, widely regarded as one of the world's greatest authorities on Chinese cuisine, proves it in Foolproof Chinese Cooking. The author demonstrated how to prepare 40 popular and well-known dishes with step-by-step instructions and photographs that accompany every stage of preparation, from start to finish. Recipes for appetizers and desserts as well as main courses and vegetables are quick and easy to prepare with easy-to-find ingredients.

Fragrant Harbor Taste (paper) by Hom, Ken

Hong Kong, the Fragrant Harbor, has always been renowned for its classic cuisine, recreating dishes whose roots are deep in the rich tradition of Chinese culture. Ken Hom presents delicious recipes written with the home cook in mind; the ingredients are generally available, and the dishes easily-often quickly-prepared.

Fragrant Harbour Taste by Hom, Ken

Ken Hom's Asian Ingredients Sale! by Hom, Ken

Reference for Asian foods clearly depicts ingredients, offers good recipes & tips.

The Chinese Kitchen (Hsiung) by Hsiung, Deh-Ta

There is no cuisine more rich with flavors, color, texture, variety and tradition than Chinese cooking. Organized by ingredient, this cookbook covers the basics (rice, oil, soy and other sauces) to the exotic (shark's fin and bird's nest), with expert information on buying, storing and of course, cooking with each ingredient. Entries include: Bean Sprouts, Black Bean Sauce, Chinese Cabbage, Dumplings, Eggplant, Five Spice Powder, Lotus Root, Orange Peel, Peanuts, Plum Sauce, Shrimp Paste, Soft-Shell Crab, Straw Mushrooms, Tofu, Tea, Wontons, Water Chestnuts and much, much more.

The Chinese Kitchen by Hsiung, Deh-Ta

Now in paper! There is no cuisine more rich with flavors, color, texture, variety and tradition than Chinese cooking. Organized by ingredient, this cookbook covers the basics (rice, oil, soy and other sauces) to the exotic (shark's fin and bird's nest), with expert information on buying, storing and of course, cooking with each ingredient. Entries include: Bean Sprouts, Black Bean Sauce, Chinese Cabbage, Dumplings, Eggplant, Five Spice Powder, Lotus Root, Orange Peel, Peanuts, Plum Sauce, Shrimp Paste, Soft-Shell Crab, Straw Mushrooms, Tofu, Tea, Wontons, Water Chestnuts and much, much more.

Handy Pocket Guide to Asian Herbs & Spices by Hutton, Wendy

The handy field guides in this series each introduce dozes of different plant species found in Asia. Dazzling orchids, tropical plants, and exotic herbs and spices are all presented in vibrant, lifelike color. Included are exotic and beautiful blooms, plants with utilitarian uses, and some of the more extraordinary members of the plant kingdom. Each entry is described in detail, and expert botanical information is included along with interesting historical anecdotes. With their vibrant photography and useful information, these books are sure to delight dedicated researchers and casual observers alike. Other books in the series include Handy Pocket Guide to Orchids and Handy Pocket Guide to Tropical Plants.

Handy Pocket Guide To Asian Vegetables by Hutton, Wendy

Featuring: 50 vegetables found in Asian markets Names and preparation tips for each vegetable Sample recipes

Tropical Asian Cooking by Hutton, Wendy

Lush, fresh, and eclectic--the more than 90 recipes in this beautiful new cookbook represent the essence of the culinary tradition of tropical South and Southeast Asia. The recipes were produced in collaboration with the stellar chefs of selected Four Seasons resorts, all of whom are working on the cutting edge of tropical Asian cuisine. From sumptuous dinners to a simple breakfast for two, from barbecues to mouthwatering desserts, these dishes reflect the fascinating blend of people and cultures found in the region and manage at once to preserve and expand upon the distinctive character of indigenous dishes and ingredients. This is the perfect cookbook for home cooks seeking to explore the unique blend--and spectrum of spices and tastes--that is at the heart of Southeast Asian Cuisine.

Taste of Macau by Jackson, Annabel

Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest fusion cuisines in Asia. It includes 62 recipes, most of which are straight from the source--old family recipe collections or the files of influential Macanese chefs. This can be used as a reference guide to Macanese cuisine, as it includes information on ingredients and where to buy them, stories and information about the few remaining authentic restaurants in Macau, and personal testimonies from important figures in the Macanese community.

Madhur Jaffrey's Far Eastern Cookery by Jaffrey

Sale! Beard Award winner showcases 150+ of her favorite recipes from 8 Asian countries in this spectacular selection.

Madhur Jaffrey's Taste of the Far East by Jaffrey, Madhur

Featuring recipes from Thailand, Hong Kong, Malaysia, the Phillipines, Japan, Vietnam, Korea, and Indonesia, this diverse and beautiful cookbook captures the sensual essence of the region with more than 100 color photos and 150 recipes authentic to Far Eastern cultures. Chicken flavored with lemon grass and ginger; a fish stew, aromatic with dill; okra in a Sambal sauce; slices of duck pan-fried with scallops; iced cucumber limeade....Tbese are just some of the flavors of the Far East the Madhur Jaffrey brings to her classic evocation of the region's food and drink. She delves deeply into local traditions and history to describe, with knowledgeable enthusiasm, the cultural and culinary influences that have shaped each nation's unique cuisine. The 150+ recipes she has selected reflect this diversity, with introductions that describe local traditions and produce. Mouthwatering in themselves, they include suggestions for accompaniments and advice on serving. There are also separate sections on equipment and techniques, and descriptions of ingredients (with substitutes where necessary) called for in the recipes. Illustrated with color photographs, and rich in anecdote and humor, A Taste of the Far East beautifully captures the flavors and character of these distinct regions.

Contemporary Japanese Restaurant Design by Jitsukawa, Motoko

Over the last twenty years, the massive growth of the interior design industry has been revolutionizing restaurants in Japan. Contemporary Japanese Restaurant Design features restaurants and bars which exemplify the best of current trends. The book includes 200 full-color photographs, brilliant floor plans, and insightful descriptions, giving the reader a vigorous look at, and insight into this phenomenon. The authors provide an introduction to Japanese architecture and interior design, an overview of traditional and contemporary styles, and a discussion of how these styles are being combined to create exciting, stunning restaurants.

Asian Flavors by Jue, Joyce

From Chinese regional dishes to the fare of Japan, Thailand, Vietnam, Korea, India or Indonesia, you can now prepare Asian cuisine in your home. Includes glossary of ingredients, notes on special equipment and detailed instruction in preparation techniques. From the Williams-Sonoma Lifestyle Series.

Far East Cafe by Jue, Joyce

This slim book exudes the pleasures of a particularly popular aspect of Asian cooking. From page 1, Joyce Jue makes you smell the smoke and sizzling spices as she brings alive the bustling, colorful world of Asian street food. Many favorite dishes from Indian samosas and sticks of grilled sate to pad Thai noodles and fiery green mango salad are included. Jue's directions are easy to follow, even for making dumplings from scratch or for handling the rice paper disks used to make spring rolls. If you'd rather eat Asian street food than prepare it at home, this book will hone your knowledge of what to look for in your culinary travels.

Japanese Kitchen by Kazuko, Emi

Japanese cooking in intrinsically linked to the country's history, tradition and philosophy - from how food is prepared and cooked to how it is served and received. Dishes are selected to suit the season and the occasion, and the ingredients are prepared to best highlight their natural flavors and textures. This book explores the secrets of a unique culinary tradition.

Kitchen Handbook by Kazuko, Emi

This comprehensive and beautiful guide won the World Cookbook prize as the best book on an Asian subject when first published in hardback in 2001.

Asian Accents by Kim-Tribolati, Lisa and Kupciunas, Martyne

This remarkable book presents a fusion of the Eastern tradition of serenity and balance with a Western sense of fun and curiosity. Experience the diversity and richness of Asian cultures and welcome the exotic furnishings, textiles and flavors of Asia into your home. From casual cocktails to sophisticated dinners, Asian Accents reveals chic but simple decorating ideas, complimented with forty-nine quick and easy recipes, to create the perfect ambiance. Stunning color photography leaps from every page, making this book as attractive as it is useful. All of the decorating tips are inexpensive and easy to do. Draping a Balinese batik over a table or using Chinese fans as place settings are just some of the effective ideas offered here-imagination is the key. The recipes are international with an Asian flair and have been arranged into a variety of menus. Guests will savor the subtle delights of lychee mousse or grilled salmon with a soy and balsamic sauce.

Asian: Williams-Sonoma Collection by Kingsley, Farina Wong

Americans have never been more sophisticated about food, and never hungrier for cookbooks that cover the classic dishes of our favorite cuisines. Now the Williams-Sonoma Collection's French, Italian, Mexican, and Asian bring them all to the table. Each is filled with new recipes and original photographs, as well as illustrated sidebars, glossaries, and tips on basic techniques from award-winning cookbook authors. Asian is a fusion of mouth-watering recipes from around the East: Korean Barbecued Beef, Pad Thai, Malaysian Coconut Curry Soup, Sichuan Pan-Seared Fish Fillets with Noodles, and much more.

Asian Vegan Cooking, Reissue by Le, Kim, Ph.D.

Switching to a diet of Asian-inspired vegan foods can lead to a healthier, more balanced lifestyle. It's easy to make the transition with these more than 150 delicious, simple recipes and sample menus for every meal from renowned healer, Dr. Kim Le. Le debunks myths about vegetarianism, and explains exactly why these vegetables increase alertness, reduce physical toxicity, support emotional stability, and aid sleep. Most important, these dishes sound wonderfully tempting: Banana Nut or Blueberry Oatmeal Muffins; Lotus Seed and Tofu Soup (excellent for the heart); Eggless Egg Rolls; Bean Sprout Salad, topped with fresh strawberries; Stir-Fried Soba Noodles; and Asparagus and Shitake Mushroom Splendor. Plus, there are teas and smoothies, and desserts too. Added self-help treatments cover asthma, cancer, allergies, joint problems, and diabetes.

Asian Flavors by Lee, Kim Chung

A harmonious balance of flavors, textures, colors, and aromas make Asian food a work of art. Discover a rich variety of dishes from Pakistan, India, Thailand, Vietnam, Malaysia, Indonesia, China, and Japan in this book. Glorious color photos of the finished dish inspire you to try each recipe, and clear and illustrated instructions guide you through them. Turn to the introduction for descriptions of unusual ingredients from bok choy to bonito, galangal to gobo, cellophane noodles to sisho leaves--and a step-by-step guide to preparation techniques.

Asian Grilling: The Essential Kitchen Series by Liley, Vicki

Everyone loves to grill, but most people find themselves trapped in cooking the same few foods the same way over and over again. This book opens up a brave new world in grilling by looking at the tradition of grilling Asian style, offering dozens of wonderful recipes that will change readers' barbecue habits forever. Known for its fresh, healthy and low fat qualities, Asian grilling is almost always a visual feast as well--as captured in this book's rich, enticing photography. The recipes here are easy to follow; the ingredients and grilling materials are available nearly everywhere, and the end result will amaze and delight.

Asian Hot and Spicy by Liley, Vicki

The newest trend in Asian food is spice--the hotter the better! Now Vicki Lily, the acclaimed author of Dim Sum, turns up the heat with more than 40 delectable recipes for soups, sauces, dim sum, noodles, vegetables, meats, seafood and more. A special guide to chiles and Asian spices, as well as how to store them for freshness, is also included. Chefs of all levels will be able to spice up the kitchen with sizzling, authentic Asian fare.

Asian Wraps and Rolls: The Essential Kitchens Series by Liley, Vicki

A selection of simple recipes for creating healthy and delicious meals at home. Using various types of wraps and fillings, this volume brings together a mouth-watering collection of delicious recipesâ€“from asparagus and wasabi wraps to sumptuous shrimp and cilantro rolls, tandoori chicken wraps to tasty vegetable spring rolls. Served as an appetizer or main dish, at home or on the go, the easy-to-prepare recipes are perfect for all occasions. Like all of the books in the Essential Kitchen series, this edition is ideal for amateur and expert chefs and full of beautiful photography.

Food of Asia by Ling, Foong Kong

Top chefs present 300 recipes, with menus casual to sophisticated, from China, India, Indonesia, Malaysia, Singapore, Japan, Thailand and Vietnam. Comprehensive illustrated ingredient guide.

Food of Asia, Revised by Ling, Foong Kong

New in paper. Revised and expanded. Top chefs present 300 recipes, with menus casual to sophisticated, from China, India, Indonesia, Malaysia, Singapore, Japan, Thailand and Vietnam. Comprehensive illustrated ingredient guide.

Beyond Bok Choy by Lo San Ross,

Comprehensive guide to identifying & cooking Asian vegetables. 70 recipes, many fusion combos. Gorgeous color photos.

150 Recipes from the Teahouse by Lo, Vivienne and Jenny

The daughters of the late Kenneth Lo, the internationally reknown food writer, run Jenny Lo's Teahouse, a busy Chinese noodle bar in the heart of London. Concentrating less on red meat and more on fresh vegetables served with home-made stocks and raw salads, with the emphasis on steaming, grilling and wok cooking, the recipes are both good to eat and good for you.

Asian Greens by Loh-Yien Lau, Anita

Finally, a cook's guide to all those delicious (and slightly mysterious) Asian greens found in produce departments and corner markets everywhere. For all cooks who could use a little help in telling the difference between bok choi and Chinese kale, here is the perfect guide. Food writer and critic Anita Loh-Yien Lau provides a color photographs of each green, shares hints for selecting them at the store, and gives detailed descriptions of how to prepare them. The book includes sections on the equipment, tolls, and techniques essential for Asian cooking, and features 75 delicious and authentic recipes.

Tea In The East by Manchester, Carole

There is no more refined ritual than that of tea drinking in Asia. In Tea in the East, Carole Manchester, author of French Tea, invites you on a journey to the earliest tea-producing countries -- China, Japan, India, Sri Lanka -- to savor the pleasures of the ancient brew. Lavishly illustrated with beautiful full-color photographs of tea ceremonies and their exotic settings, Tea in the East evokes the tranquillity and unique pleasures of the Eastern tea. In China, aged tea leaves are steeped for seconds in a tiny clay pot and poured into doll-sized handleless cups, the earthy taste savored as if it were a rare wine. In a still, silent room in Kyoto, powdered green tea is reverently whisked in a ceramic bowl in preparation for the tea ceremony. On the lawn of a planters' club in India, tea is served in cups covered with tiny beaded doilies to keep the tea free from dust. Eastern tea ceremonies embody a rare grace in both their gentle choreography and in the decorative and functional beauty of the tea service. In China, the fashion of drinking tea inspired the craftsmanship of exquisite porcelain and ceramic teaware. In Japan, artisans create starkly simple teabowls, whisks, lacquer trays, and boxes. The teas of India are served in teacups made of silver. As delicate and elegant as the utensils of the Eastern tea ceremony itself are their sweet and savory accompaniments. Dim sum, tiny stuffed delicacies, are served with a Cantonese tea; a bitter Japanese tea is balanced by seasonal bean curd sweets; Indians serve hot and spicy pastries with milky, sugary tea; and Sri Lankans drink their tea with crepe-like pastries called hoppers. Together with the story of tea in the East, you'll find recipes for tempting and unusual tea accompaniments, including a savory Green Tea-Marinated Chicken Sandwich, Marbled Tea Eggs, and the Russian Tea Room Spice Cake. The varieties of Asian teas are as distinctive as their traditions. Using Tea in the East as a guide, you can explore the many satisfying tastes and aromas: the flowery Pai Mu Tan, a rare mix of two white tea plants from China; Japan's finest green tea, Gyokuro; Genmaicha, which is mixed with roasted rice that gives it a popcorn flavor; Darjeelings and robust Assam teas of India: and the exquisite afternoon teas of Ceylon. Also included are recipes for iced teas and tea remedies, as well as suggestions for the many practical uses of tea, storage methods, and a buyer's source guide.

Asian Pasta by Mansfield, Leslie

Napa Valley resident Leslie Mansfield had such an overwhelmingly enthusiastic response from wineries all over Northern California when she sent out her call for recipes, there wasn't room for them in her three previously published books Appetizers, Main Courses, and Desserts that she continued with this series, this time featuring the most versatile complex carbohydrate on the planetâ€”pasta! Many of the dishes use wine as an ingredient and each recipe has a suggested wine to serve with it.

One Bowl by Mccune, Kelly

MCCUNE

Step-by-Step Asian Cookbook by McDowall, Anne

The countries of Asia-- from China, Korea and Japan in the east and south to Thailand, Malaysia, Indonesia and the Philippines-- provide an abundance of appetizing dishes. Now that Asian ingredients are easily found in the west, cooking authentic Asian food is easier than ever. Many of the dishes are quick to prepare and may be served as a complete meal or, more authentically, juxtaposed with other contrasting dishes to create a multi-choice meal. The Step-by-Step Asian Cuisine Cookbook contains an enticing selection of more than 470 recipes, illustrated with step-by-step photographs.

Asian Tapas by Megel, Christophe and Kilayk, Anton

Introduction by Alain Ducasse. Without a doubt, Asian Tapas is the hip and modern way to eat. Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef, Christophe Megel offer a collection of recipes that will excite anyone hankering after new and delicious ways to approach the tastes of the East. Cultural lines blur as they explore the breadth of Asian cuisine to bring you dishes inspired by the cooks of Bali, Malaysia, Thailand, Vietnam and Japan, and many more. The food is imaginative, approachable and can just as successfully be brought to life at a sophisticated dinner, a lazy lunch, and a cool partyâ€”or very simply as a tasty little snack. Each recipe, illustrated with the cutting-edge photography of Edmond Ho, is exquisitely presented in a manner to provide huge impact, with the minimum of fuss. This book is sure to ignite the creative spirit in those who love to cookâ€”a book that will have one itching to get into the kitchen to chop, slice, mix and blend his/her way through the imaginative and enthralling ideas to recreate the flavors of the East. Christophe Megel's food is perfect for today. It is savory, tempting, and deliciously simple. His wide experience in Asia is reflected in each tastymorsel. Who can ask for more? - Ken Hom, chef and author &#65279;Christophe Megel, the award winning chef of Ritz Carlton, Millenia, lived in the United States, Korea and Japan for many years before moving to Singapore. Of French nationality, he has 20 years culinary experience and is a master in blending contemporary influences with classical cuisine. He has worked with the legendary Alain Ducasse at the world-renowned three-Michelin star Le Louis XV. In 2002, Megel was named executive chef of the year during the World Gourmet Summit Awards of Excellence. Anton Kilayko is the spokesman and director of public relations at the celebrated Ritz Carlton, Millenia, Singapore. Born in the Philippines, he attended hotel school in Switzerland and lived in Spain and Mexico before moving to Singapore.

ZEN: Art of Modern Eastern Cooking by Ming-Dao, Deng

Refreshing, informative and thought-provoking book invigorates mind and spirit with anecdotes, Zen quotations and 100 recipes created from fresh, seasonal foods for their colors and compatibility.

Practical Encyclopedia of Asian Cooking by Morris, Sallie and Hsiung, Deh-Ta

This beautifully photographed comprehensive guide to the food and cooking of Asia is packed with enticing, authentic recipes. There is a fascinating introduction to the different cuisines of Asia, plus a fact-filled guide to useful equipment. Essential information is included on every type of ingredient, from daily staples to unusual fruits and vegetables and exotic fish, facts about how to choose the very best ingredients, their culinary uses and storage, and advice on essential cooking and preparation techniques.

Quick and Easy Enjoy Chinese Cuisine by Nguyen, Andre and Moriyama, Yukiko

This manual will guide even the most novice cook through the necessary techniques for preparing these delicious, easy-to-follow recipes--all of which have been developed and tested in Chinese cooking classes. Additionally, this accessible volume includes some of the authors' personal favorites, which have been handed down in her family for generations.

Lilla's Feast by Osborne, Frances

Frances Osborne's great-grandmother Lilla lived to be a hundred, and so Frances knew her as an old woman, elegant, charming, and mysterious. In this vivid, sweeping narrative, Frances conjures up Lilla's incredible life. Born an identical twin in a British trading port in Chefoo, North China, in 1882, Lilla knew both great privilege and deprivation, love and its absence. Her story is brimming with the stuff of good fiction: exotic locales, improvident marriages, an evil mother-in-law, a dramatic suicide, two world wars, and, of course, international cuisine. From the noodles of Shanghai to the chutney of British of British India to the roast of England, Lilla was brought up to believe that good food and sensuous surroundings could carry one a kong way to happiness. And in the absence of such, Lilla used her imagination. While held captive in the internment camp, she wrote a complete Mrs. Beeton-like cookbook, which is now in the Imperial War Museum of London and runs as a theme throughout this delicious book.

Noodles: The New Way by Owen, Sri

This book celebrates the simple, fresh, tangy tastes of Asia. Internationally celebrated food writer Sri Owen not only provides authentic recipes for classic noodle dishes such as Wonton Soup and Singapore Fried Noodles but also suggests wonderful new combinations of ingredients and flavors such as Asparagus Tips in Clear Broth with Crab Wontons, Fried Noodles on Portobello Mushrooms, and Soba Noodles with Peking Duck Salad. The book begins with a uniquely authoritative catalogue of the various types of noodles, complete with information on buying and preparing a wide variety of them, both fresh and dried. Also included is information on how to make your noodles at home and a treasury of recipes for basic stocks, sauces, pastes, dressings and dry condiments so that you can build noodle dishes of your own from scratch. This exquisitely packaged collection will help you discover the ease and versatility of noodles.

Sri Owen's Classic Asian Cookbook by Owen, Sri

How to plan and present complete meals plus 200+ really good recipes from 14 Asian countries. Good step-by-step color photos.

Far Eastern Menu Cookbook by Pan-Passmore, Jacki

Award-winner Jackie Pan-Passmore offers 20 COMPLETE menus for creating memorable Asian meals for any occassion. California Culinary Academy wersion. Color photos. Ideal for the cook who wants to create a complete meal for entertaining, there are menus designed for a group of friends at a casual lunch or formal dinner, for family occassions, and for those about to take up the challenge of preparing dinner for twenty or coctail food for a crowd.

Noodle Shop Cookbook by Passmore, Jac

Authoritative & fun look at all styles of cooking Asian noodles in 150 recipes from all over the Far East. 246 pgs. Hard (reg. 25.00)

Fire & Spice by Passmore, Jacky

Award-winning author's 200 hot and spicy chile-fueled recipes from all over the Far East cover full array of dishes, even cool-down desserts.

Asian Cooking for Health by Periplus

For the at-home chef seeking nutritious, appetizing recipes, Asian Cooking for Health has it all. From nourishing soups to delicious chicken and meat recipes, this superb book presents truly delectable and healthful Asian recipes. From the Learn to Cook series.

Asian Noodles and Snacks by Periplus

Nothing beats the spicy, sweet, and often tangy flavors of Asian noodle dishes and snacks for light meals, exotic appetizers, or even simple summer picnics. With this collection of easy-to-make recipes, you'll be able to prepare the perfect pad Thai, pineapple noodle salad, beef-based noodle soup, and snacks such as spring rolls and spicy pork satay.

Classic Asian Cakes and Desserts by Periplus

With more than 60 essential Asian desserts, this fantastic volume offers everything from layered cakes to mouth-watering wraps. A quick trip to your local supermarket for some basic ingredients is all you need to enjoy these amazing recipes. From the Learn to Cook series.

Fabulous Asian Homestyle Recipes by Periplus

From tasty snacks and treats to delectable seafood and vegetable recipes, this book encompasses the subtle blends and rich flavors of Asian cuisine. Asian homestyle cooking has never been this easy: Clear recipes, step-by-step photographs and a glossary of ingredients ensure fantastic results every time. From the Learn to Cook series.

Healthy Asian Vegetarian Dishes by Periplus

Highly nutritious, easy-to-digest, and always delicious, Asian vegetarian cooking offers tasty, easy-to-prepare alternatives to meat dishes. Healthy Asian Vegetarian Dishes will help you make meatless dishes part of your diet--whether it's preparing complete, well-balanced vegetarian meals, meals for a vegetarian guest, or healthy side dishes.

Japanese Homestyle Dishes by Periplus

Dishes like sushi and sashimi may look intimidating, but the recipes and instructions in this introductory guide make it easy for you to make authentic Japanese cuisine at home. With recipes for a wide range of Japanese dishes, and easy-to-follow, step-by-step instructions, you'll learn to cook Japanese food in no time.

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