Super healthy, super delicious, Sushi Specials: 50 Recipies for the Perfect Presentation. For anyone who loves sushi and wants to prepare special meals for family and special occasions. Providing unique insight on how to respect nature's seasons and colors and which fish to pick when, Sushi Specials offers a delectable collection of advanced recipes. This vibrant collection also tackles techniques and skills that will enable aspiring sushi chefs to prepare the most amazing presentations that any restaurant would be proud to call their own. Star sushi chef Oyamada Yasuto takes readers through every step of the process with meticulously detailed instructions and easy to follow photographs throughout. At home, readers will be able to recreate the best of the master chef's presentations, from sashimi specials like salmon tataki sumiso and red snapper sugata zukuri, to fusion rolls like crunchy spicy tuna and salmon avocado with soy paper maki to nigirti, gunkan and inari specials of squid and ikura gunkan and asupara butter nigiti.

'Yum!' thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, including Tonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friends so Let's Cook Japanese Food!

A collection of over forty recipes and stories recounted by grandparents who came to Hong Kong from China before World War II, Grandma Grandpa Cook is a celebration of the selfless devotion of grandparents to their families, and their contribution to the cultural history of foodways in Hong Kong. Filled with vivid accounts of everyday life during the Japanese occupation of Hong Kong and the riots of 1967, all of this history fades into insignificance when food comes into the picture—traditional Cantonese dishes like carrot and green turnip soup, taro in ginger and brown sugar, and sticky rice dumplings.

The 100+ traditional Indian recipes brought together here include curries (meat, vegetable and dhals), starters and everything that characterises Indian cookery for people all over the world.

Most people think a wok is just for stir-frying Chinese food. Not so! A wok is a versatile and inexpensive piece of kitchen equipment that can be used everyday, for all your meals. You can braise, steam, deep-fry, and stew foods in it. You can even bake a cake in it! Don't stash your wok away in a cupboard. Leave it on your stovetop and use it every day! This book celebrates making American favorites such as spaghetti and meatballs, buttermilk fried chicken, and pulled pork sandwiches using the ancient Chinese cooking vessel. You'll also find easy Asian dishes like kung pao chicken, shrimp and egg fried rice, stir-fried beef and broccoli, and chicken chow mein.

South-East Asian food made easy - by award-winning food blogger Lizzie Mabbott. South-East Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the South-Eastern section of the supermarket - or, even more so, in your nearest South-East Asian market or supermarket? Lizzie Mabbott, author of acclaimedHollow Legs blog, identifies key ingredients, explains the differences between the 77 types of noodles (not counting "Pot") and tells you how to use them. AND she provides all the recipes you'll need to cook your own delicious, pan-South-East Asian meals at home. Lizzie Mabbott is an Anglo-Chinese self-taught cook and award-winning food writer. Her Twitter account @hollowlegs has over 14,000 followers. In 2011, Lizzie was also one of Red Magazine's "20 Women Under 30". Lizzie Mabbott's blog Hollow Legs (http://lizzieeatslondon.blogspot.co.uk) has been featured in the Telegraph's "Best Food Blog" top 10, Time Out's "Favourite Food Blog" top 10, and was highly commended at the OFM Awards 2012. It generates 20,000 page loads per day (15,000 unique page views).

Light, Fresh, Exotic, and Delicious! Tangy, sweet, and savory traditional dipping sauces. Mouthwatering soups. Innovative stir-fries. The Best of Vietnamese & Thai Cooking offers just that—the very best! Weaving a fascinating memoir amidst her splendid recipes, Mai Pham recreates the almost magical reverence with which food was prepared and enjoyed in the Vietnam and Thailand of her childhood. Inside she discloses the secrets to preparing her personal favorites—delicious dishes such as: Firecracker Prawns • Minty Thai Chicken Salad Hot and Spicy Chicken with Lemon Grass • Spicy Red Beef Curry Crispy Spring Rolls • Eggplant and Broccoli in Ginger Spicy Thai Cucumber Salad • Rice Paper-Wrapped Salad Rolls Bangkok Beef with Basil • Lemon Grass Stir-Fried Jasmine Rice Vegetarian Pad Thai • Perfectly Roasted Peanuts • Thai Tea Evocative, lyrical, and eloquent, The Best of Vietnamese & Thai Cooking is more than a collection of great recipes—it’s a pleasure to read.

Collects authentic, easy-to-prepare recipes focusing on Chinese, Japanese, Korean, and Thai cuisine.

Secrets from a Chinese Kitchen presents exquisite recipes in a collection outstanding for its variety and balance, its use of fresh ingredients, and its flavor–enhancing techniques. Regional dishes, like Crispy Five Spice Chicken Legs and aromatic Dry Tossed Chili Prawns, are clearly described and linked to evocative travel notes. All the recipes are presented by the techniques used to make them, such as stir–frying and steaming, and the special “secrets” that accompany each dish ensure their authenticity.

An introduction to the basic Chinese cooking techniques includes recipes for a variety of vegetable, pork, chicken, and rice dishes