The diversity of cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of Southeast Asian cooking. With a selection of recipes showing the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries and exquisite Malaysian sambals, Southeast Asian Food is the authoritative book on the subject. With the help of the authorAEs clear and easy-to-follow instructions and her knowledge of the local foods, youAEll be able to recreate these delightful, fragrant dishes in your own kitchen. As Brissenden says, oWith the world full of same-tasting, instant approaches to Southeast Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy.o
Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.
Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times, and launching his dazzling career in the United States. In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, "Every meal in Hong Kong contain s] a thousand flavors." He opened 66 in New York to showcase his newfound passion for the Chinese kitchen. And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York's most sought-after reservations. Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges's extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with "Sun-Dried" Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants.
Iron Chef star Masaharu Morimoto describes his cuisine as global cooking for the 21st century with its distinctive Japanese roots and multicultural influences. Morimoto's flavorful cooking is characterized by beautiful Japanese color combinations and aromas, while his preparation infuses influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to you at home.
This sumptuous book brings Morimoto's unique style to the home cook through over 100 accessible recipes, gorgeous four-color photography, and helpful step-by-step instructions. In addition, Chef Morimoto delves into the importance of such topics as slicing and curing fish, how to properly eat sushi, the origins and significance of rice, dashi, soy sauce, tofu, blowfish, and other hard-to-find ingredients. Whether you're a fan of "Iron Chef," or just want to learn more about Japanese tradition or bring fusion cuisine to your own kitchen, this is the first truly accessible cookbook from one of the world's most inspiring chefs.
You can't really imagine Korea without kimchi. For thousands of years, their fermented vegetables have been absolutely essential at meals. In Korea, kimchi is so much more than food - it is a national cultural treasure, a universal health food and a part of the Korean identity.Koreans are obsessed with good food, and the Lim family is no exception. For two generations, they have retained the proud tradition of kimchi at the Arirang Resturant in Stockholm. This book contains the family's most popular recipes - common, as well as rarer, kimchi recipes, Korean everyday food and the ever recurring bi-bim-bap (which literally means 'mixed rice').The Lim family present their version of a classic with lettuce, cabbage, chilli and ginger, but also the popular radish kimchi, kattugi, as well as the more unusual varieties with pumpkin, oysters, mushrooms, roots and other vegetables. Sourish, hot and tasty, kimchi is a wonderful accessory for most meals, not only Asian-style dishes but every imaginable Western dish.Here are 'insider' tips on how to go about fermenting vegetables at home. Considering it is so incredibly simple, the result is amazing, beautiful, tasty and healthy, thanks to the built-in riches of good bacteria cultures found in vegetables.
![The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More [A Cookbook]](/images/books_by_isbn/160/774/619/0/1607746190_item.jpg)
The definitive guide to cooking and traveling in Thailand, featuring full of tips on local customs and eating habits.
Unfolded and uncomplicated: Indian recipes in a foldout-format cookbook.
The cookbook and primer that makes Indian cooking completely accessible for the home cook. Written by an award-winning teacher, it's a collection of 100 authentic yet brilliantly simple-to-follow recipes with no difficult techniques, no hard-to-find ingredients, no complex spice blends, and no excessive prep time needed. Learn to make the ultimate chicken curry. A stack of fresh-off-the-griddle roti. The perfect rice pilaf every time. It's all the spice, the dazzle, the deep, satisfying flavors of Indian cuisine, now as easy and breezy as any dish in your repertoire. Introducing the foldout format: Each section of the book opens with a fully illustrated, full-color lesson in technique that leads the reader step-by-step through one of the essential foundation recipes of Indian cooking. It's like having a master cooking class in the privacy of your own kitchen.
Written, prepared, and photographed by an expert team of cooking writers, home economists, and photographers, these new, highly practical, straightforward cooking books contain a library of simple recipes created especially for this brand new series. The photography styling is clean and classic, the subjects are timeless and the design is un-fussy -- perfect for keen, novice cooks, but enough to interest even the most experienced kitchen warrior.
WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD
WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD A bold and eye-opening new cookbook with magnificent photos and unforgettable stories. In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid--who first met as young travelers in Tibet--bring home the enticing flavors of this other China. For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes--from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots--photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.
