In Everyday Thai Cooking, Katie Chin—a chef hailed as the 'Asian Rachel Ray' by her many fans—shares her recipe secrets along with tips, tools, and techniques that enable you to easily bring delectable homemade Thai dishes to your table! As the daughter of award-winning restaurateur Leeann Chin, Katie's heritage has been deeply rooted in the cultivation of fine Asian cuisine. Katie has since taken the culinary world by storm as a well-respected food writer, television personality, and now published author. Katie is a success among the cooking community, however, her true reward stems from her success at home. As working mother of toddler twins, Katie realized a need for simple, easy and delicious Thai recipes that call for accessible ingredients and Everyday Thai Cooking delivers just that. Everyday Thai Cooking offers basic recipes for staple dishes that include both homemade and store-bought options. From appetizers to desserts, each step-by-step recipe lists preparation times (most within thirty minutes) and alternates for less accessible ingredients. Illustrated with mouthwatering color photographs, Everyday Thai Cooking features more than 100 simple Thai recipes that includes: - Crunchy Siam Spring Rolls - Tom Yum Goong - Crispy Mango Chicken - Shaking Beef - Fragrant Coconut Fish in Banana Leaves - Mee Krob

Authentic curries made easy. Curry is enjoyed throughout the world. This wonderful selection of curry recipes draws its inspiration from India, Thailand, China, England, Indonesia and the Caribbean. These quick, easy and tantalizing recipes feature ingredients found in supermarkets, yet the dishes maintain authentic tastes and flavors. Some of the creative curry recipes include: - Vegetables masala (mixed vegetables, tomato, gravy, curry leaf); chicken and wild mushroom curry with saffron; Indian-style butter chicken; Kashmiri-style lamb with root vegetables - Thai beef-tamarind curry with potato; braised beef with chililime and lemongrass; Caribbean coconut lime braised pork; grilled fish tikka - Shrimp curry, Calcutta style; Caribbean-spiced tilapia; calamari curry - Dansak (lentils with vegetables); eggs sambal goreng; chili coconut dal. Among the accompaniments and side dishes: - Tomato onion rice pilau; spicy Singapore noodles; zucchini pancake - Caramelized mango relish; spicy pickled green beans; fresh mint raita. These and other authentic recipes will allow home cooks to experience international curry cuisine at its most tantalizing.

The world is discovering Vietnamese food, and itÂ’s a happy discovery indeed! Wild, Wild East is the creation of chef Bobby Chin, HanoiÂ’s enfant terrible and renowned master of Vietnamese cuisine. He characterizes Vietnamese food as having fresh, clean flavors, and as being light, healthy, and diverse. More than a recipe book, Wild, Wild East is the authorÂ’s authentic guide to Vietnamese food as it is prepared and enjoyed today. Combining his lively text with Jason LoweÂ’s striking color photos of VietnamÂ’s markets, kitchens, people, and foods, Bobby Chin starts out with instructions for preparing Vietnamese sauces, garnishes, and dips. Next, he provides recipes for a host of exotic and delectable dishes that include— - Minced Prawns on Sugar Cane - Chicken Wings Cooked in Caramel Sauce and Ginger - Braised Banana Blossoms - Meat, Crab, and Grapefruit Salad - Shrimp and Pork Crepe - Stir-fried Noodles and Beef - Pan Roasted Salmon and Wasabi Mashed Potatoes . . . and many, many more Also included are delightful salads and special Vietnamese desserts that the author calls Sweet Sensations. This entertaining and informative book features approximately 100 recipes for exotically delicious dishes and 200 color photos. (Sidebar) From the BookÂ’s Foreword by renowned chef and TV host Anthony Bourdain “Bobby Chinn, chef, long time resident of Southeast Asia, television personality, hustler, International Man of Mystery, and now author, is the first guy you want to know in Hanoi if you want to find where to get the good stuff to eat, how to make it, and why itÂ’s made that way. . . . what Bobby doesnÂ’t know about Southeast Asian food is not worth knowing.Â

Gathers recipes for appetizers, salads, soups, breads, fish, seafood, vegetables, and desserts

A comprehensive guide to the Chinese art of healing with food • Provides more than 300 authentic Chinese recipes for curing specific ailments and for promoting happiness and vitality • Explains the theories behind traditional Chinese beliefs about health and diet and reconciles these beliefs with contemporary Western medical knowledge • Includes a complete fitness program centered on the popular Chinese qi gong exercises Through 5,000 years of recorded history the Chinese have developed an unequaled pharmacopoeia of food remedies and have turned this knowledge into a delicious cuisine that is simple to prepare. This cuisine has little in common with the dishes on the menus of many Chinese restaurants--which have sacrificed traditional Chinese principles to appeal to high-fat Western tastes. Instead, it emphasizes all-natural ingredients eaten in season and in the most beneficial combinations. The Healing Cuisine of China features more than 300 authentic Chinese recipes, ranging from simple preparations to cure specific ailments to traditional "longevity banquets." The authors also explain the underlying theories behind traditional Chinese beliefs about health and reconcile these ancient beliefs with Western medical knowledge about bacteria, viruses, and other causes of disease. A complete fitness program, centered on the popular Chinese qi gong exercises, and a questionnaire to help readers discover their individual body requirements make this the most comprehensive guide to the healthy lifestyle of China ever published.

Collects recipes celebrating the aromas, textures, and flavors of India, including lime-flavored potato croquettes, grilled fish with garlic and cream, spiced basmati rice with peanuts, tandoori breads, and coconut chutney.

Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics--from the rising star behind the blog She Simmers. A Bangkok native (and current Chicago resident), Leela Punyaratabandhu knows first-hand that even Thai cooks take shortcuts. With Simple Thai Food, Leela presents recipes from her beloved Thailand, all tested and tweaked to ensure that even the busiest American cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, Simple Thai Food is a complete primer for any home cook who wants to give Thai cooking a try. Recipes range from pleasantly familiar classics like Pork Satay with Peanut Sauce, Pad Thai with Shrimp, and Tom Yum Soup, to the exotic--including soon-to-be-favorites like Son-in-Law Eggs and Fried Fish with Green Mango Salad.

The definitive Chinese cookbook that explores and celebrates home-style Chinese cuisine. The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors’ personal travels to China and the realization that what is commonly perceived as Chinese food in the Western world, is only part of the story. Accompanied with stunning location photography from each of the visited regions as well as beautiful food photography throughout, The Real Food of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavor, and based on seasonal produce. The Real Food of China will change everything you previously thought about traditional Chinese cuisine.

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.

A Spicy Paneer Cheese Toastie with Mango Chutney, some Chickpea Dokla (bite-sized snacks tempered with toasted coconut and mustard seeds), or perhaps some Carrot and Pistachi Halwa, a sweet and sticky afternoon pick-me-up, washed down with NimboboPani (a sweet and salty refreshing lime soda; the recipes in Bombay Lunchbox have exotic names with flavors to match.