The perennial bestseller is back with a new look. The first two editions of Simply Thai Cooking have sold over 100,000 copies, and it's not hard to see why. Thai cooking is exhilarating, it's exotic -- and it's easier to make than ever before. The exciting, flavorful ingredients can be found everywhere, and nothing else so magically combines the savory with the sweet, the tart with the spicy. These easy-to-follow recipes for a wide range of Thai standards are virtually foolproof and taste deliciously authentic. In addition to a new cover treatment, this new edition features 16 new color photographs of this wonderfully enticing cuisine. All the favorites are back: - Thai cold spring rolls - Chicken satay - Lemongrass-shrimp soup - Thai hot and sour soup - Green papaya salad - Glass noodle salad - Pad thai - Coconut noodles with chicken and shrimp - Thai beef curry - Marinated grilled beef - Roast duck in red curry - Pork with red chili sauce - Shrimp in spicy coconut milk. Most of these amazing recipes can be prepared in less than 30 minutes, and helpful hints on the essentials of Thai cuisine will appeal to beginner and experienced home cooks alike.

Presents meatless dishes from the world of Indian cuisine, including curries, breads, drinks, and desserts

Provides instructions for preparing Chinese-style appetizers, meat, poultry, seafood, egg dishes, vegetables, rice dishes, egg rolls, and sauces, and gives information on menus and cooking techniques

Indian food is ravishing, exotic, addictively flavorful, but has a reputation for being too difficult for the average cook. Not anymore. When Raghavan Iyer moved from Mumbai to Minneapolis, he had to learn how to make all his beloved dishes using supermarket ingredients —and now he shows us his secrets in Indian Cooking Unfolded. This book makes obvious why Raghavan won an IACP Award of Excellence for Cooking Teacher of the Year: His voice is clear and encouraging, his directions faultless, his recipes authentic yet completely accessible. But it’s also the stunning new format of the book that makes this a perfect introduction to Indian food. Each section opens with a fully illustrated, full-color foldout lesson in technique that leads the reader step-by-step through one foundation recipe, from a starter—poppadums and spicy dips—to roti, the homemade griddle bread, to a smoky yellow split pea dal, and more. There are seven altogether; do all seven, and they’ll make one knockout meal. Following the foldout lesson are more recipes in the same category, each carefully chosen to exemplify an essential element in Indian cooking—how to make ghee, paneer, raita, chutney, lassi—or expand your repertoire. Festive Lamb Chops with Cardamom. Spinach Phyllo Samosas. Sassy Chickpea Curry. Creamy Wild Salmon with Kale. Turmeric Hash Browns. Saffron-Pistachio Ice Cream Bars. There are 100 recipes in all, with no complex spice blends, no hard-to-find ingredients, no list longer than ten ingredients, and no excessive prep time needed.

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

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.

Describes six cuisines of India, discusses ingredients and cooking methods, and gathers traditional recipes for fruit, curries, vegetables, meat, seafood, rice, soups, fritters, and desserts

350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate the cook, making them more comfortable with Indian food.