The behind-the-scenes story of America's most famous underground restaurant, featuring more than eighty-eight deceptively simple and unbelievably delicious pan-Asian recipes and dozens of luscious full color photos.
In 2008, as the American economy cratered, newly unemployed Nguyen Tran and his newly unemployed wife-to-be, Thi, opened an off-the-grid eatery in their small Los Angeles studio apartment. Word of their fabulous food quickly spread, turning their culinary speakeasy, Starry Kitchen, into an underground sensation--and the #1 Asian fusion restaurant in L.A. on Yelp.
Threatened by the city's health inspector, Nguyen and Thi transformed Starry Kitchen into an acclaimed and wildly popular pop-up restaurant in a downtown sushi joint. But their success was only beginning. As their clientele exploded, thanks to raves in the Los Angeles Times, Nguyen and Thi moved to a bigger space of their own in Chinatown, where they helped make the neighborhood the epicenter of L.A.'s burgeoning food scene.
Adventures in Starry Kitchen chronicles Starry Kitchen's DIY evolution--this beautiful accident gone right--the mayhem, mishaps, misdemeanors, milestones, and amazing meals that have contributed to (and nearly derailed) its success. As they tell their story, the Trans share more than eighty-eight easy-to-follow pan-Asian recipes--mouthwatering and flavorful comfort cuisine, including Claypot Striped Bass, Buttermilk Beer Beignets, Singaporean Chili Crab, Double-Fried Chicken Wings and, of course, Starry Kitchen's trademark Crispy Tofu Balls.
Whether you're cooking for two, four, or sixty, Adventures in Starry Kitchen demonstrates you don't have to be a desperately hip (or even trained) chef to master sensational modern food that will amaze and delight.
Secrets from a Chinese Kitchen presents exquisite and authentic Chinese recipes in a collection that stands out for its variety and balance, its requirements for fresh ingredients and essential methods for making the most of the qualities of those ingredients to enhance their flavour. Potential pitfalls are explained with the secrets for avoiding them, learnt by the authors from their famous father Ken Lo and from years of their own experience passed down within the family. Regional dishes are described simply and linked to evocative notes on travel throughout China; healthy as well as traditional aspects have been incorporated. Every aspect of the Chinese cuisine is explored through over 100 recipes, including the delicious Crispy Five Spice Chicken Legs and the aromatic Dry Tossed Chilli Prawns.
A fresh and friendly introduction to South Asian cuisine, The Indian Family Kitchen reflects how we cook today with seasonal and vegetable-forward recipes. This striking cookbook shows how to coax flavor out of your favorite foods by adding Indian spices: rub butternut squash with garam masala before roasting with salty feta and sun-dried tomatoes; marinate chicken wings in a punchy tandoori sauce; and brighten up a quinoa salad with ginger and cumin.
You'll also find classics refined over the years by the granddaughter of the family that brough Patak's sauces and chutneys to households around the world. Throughout, The Indian Family Kitchen demystifies traditional cooking methods with kitchen shortcuts and the spices you should always have on hand--for delicious family meals that'll be loved by generation upon generation.
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.
- An introduction to Japanese Lunches
- Packing a Bento Box
- Bento Boxes, Tools, And Accessories
- Ingredients
- Cuties & Critters
- Fairy-Tale Friends
- Special-Day Treats
Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie's invitation to share in the pleasures of Indian cookery is irresistible.
In Hindustani a good cook is one that 'has special taste in their hands', and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus. Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris. There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay--or sweet things--hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks. Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery. Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie's book will be a revelation to all those who enjoy Indian cookery.
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.
A cookbook all about the iconic Japanese noodle soup--and current hipster obsession--ramen.
Ramen--a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with various toppings--has become a cultlike food adored by fans across the world for its nourishing, hearty, and comforting nature. Ramen-topia shows you how to make the world's best ramen (with plenty of variations) in your own home. Not to be confused with that other ramen--two-minute microwavable noodles from a packet adored by students--the ramen in Ramen-topia is the unprocessed, original Japanese comfort food. Chapters cover the four main types of ramen--tonkotsu, shoyu, miso, and shio--as well as making toppings, noodles, and broths from scratch. With classic, well-loved recipes and more modern adaptions--including curry ramen, no-stock ramen, ramen made with vegan stock, as well as making gluten-free noodles from scratch--this book has all tastes covered.
