You've been to her kitchen, enjoyed her desserts, and mastered the essentials; now go with raw food goddess Ani Phyo back to her roots for the first ever Asian raw food cookbook. Along with recipes from Korea, China, Japan, Thailand, Vietnam, India, Indonesia, and Hawaii and background information on traditional dishes, Ani's Raw Food Asia also offers essential tips on green living, well-being, longevity, fitness, beauty, and entertaining as inspired by a healthy Asian lifestyle.
Recipes include: Mixed Vegetable Skewers with Almond-Butter Sauce, Creamed Curry Saag, Vegetable Tempura with Orange Lemongrass Dipping Sauce, Marinated Shiitake Mushroom Dumplings, Corn Fritters with a Hot and Sour Cucumber Dipping Sauce, Dosas, Moo Shoo Vegetables, and more.
When you want a feast in a flash, noodles are the obvious choice - quick, filling and utterly delicious. Pimp My Noodles shows you how, with just a few extra minutes and ingredients, you can elevate this cupboard staple to a level you never thought possible. With over 50 imaginative noodle upgrades, this book is the ultimate guide to instant gourmet dishes Transport yourself to Italy in minutes with the Cacio e Pepe noodles, impress your friends with the Chicken Ramen with Miso Roasted Brussels Sprouts and Ginger Butter, spice it up with the Sriracha Caramelized Pork Noodle Soup, reinvent a classic with the amazing Ramac and Cheese, or indulge yourself with the ultimate hangover cure, the Ramen Burger. Noodles just got pimped
This cookbook is as colorful as the Indian culture itself and offers a variety of basic Indian recipes: from spicy dals and exotic curries to delicious tandoories. Food blogger Sandra Salmandjee presents more than sixty authentic Indian dishes that take you on a culinary journey through the Indian subcontinent. Numerous recipes with meat and fish, rice and lentils, as well as different kinds of vegetables will add just the right portion of spice onto your plate.
The first couple of chapters present a short introduction to all the utensils and ingredients you will need. When taking your first steps in Indian cooking, there are a few recipes that should be mastered. Rice is of course the cornerstone of any Indian feast. After quickly learning the baby steps, you are ready for the spices. According to the author, anywhere between two and five spices are often used in one dish. From curry, garlic, and ginger pastes, to paneer cheese, you will find each creation clearly described. Comparing an Indian meal with a Western one is difficult, as the concept of starter-main-dessert does not really exist in India. Hence, the futher chapters deal with snacking, meat and fish, rice and lentils, vegetarian dishes and desserts and drinks. Whether it is lamb kebabs with ginger and cilantro you are after, or a potato, cauliflower, and pea curry, there is something for every taste and occasion. With easy to follow steps and enticing photos, this beautiful book is perfect for anyone yearning for a gourmet journey to discover the very best Indian recipes.
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. While there is a growing appreciation of regional Chinese food in larger cities outside China, a lot of authentic regional cuisine still goes uncelebrated in Chinese restaurants around the world.
This book captures the essence of simple home cooking and the wide variety of food that changes from region to region. Chapters are broken down into food categories including Cold Dishes, Soups and Hotpots, Dumplings, Breads and Noodles, Pork, Chicken, Fish, Vegetables and Desserts. Dishes include fermented foods from Shaoxing, smoked pork from Hunan, Hakka food from Meizhou, Muslim street fare from Xi'an, fresh river fish from Jiangxi province, fish dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. Captured 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 and easily procured dry goods. The Real Food of China will change everything you previously thought about traditional Chinese cuisine.
Everybody Loves Ramen is the perfect gift for a high school graduate, college student, single friend living on a tight budget, or anyone who remembers the days when a package of ramen was haute cuisine.
As a college student, Eric Hites learned just how far he could stretch a dollar by combining a package of ramen noodles with some odd ingredients out of his nearly bare kitchen cupboards and a little imagination. Living on a tight budget, Hites and his friends spent many nights of fun, laughter, and experimentation figuring out how they could concoct original, cheap yet tasty meals from the only food they could truly afford: ramen noodles. It later occurred to Hites that he should collect and compile the recipes he and his friends had had so much fun inventing. Everybody Loves Ramen is filled with 50 innovative recipes-from Stroganoff Ramen Style to Easy Cheezy Ramen to Elvis's Fav' Gravy Ramen-as well as "ramen factoids," funny stories, games, and puzzles all related to our favorite low-cost snack food. Told in a humorous style, Everybody Loves Ramen is both a cookbook and a book of fun.
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.
Winner of an IACP/Julia Child Cookbook Award
The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing.
Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.
Classic recipes from the many regions of a diverse and culturally rich nation.
Indian cuisine is widely revered for its distinctive tastes and ingredients. The sheer size of India, combined with its history and religious diversity, is reflected in the country's cuisine. Complete Book of Indian Cooking provides hundreds of user-friendly and great-tasting recipes from all regions and cultures of this extraordinary country.
Local/regional ingredients deliver unusual flavors that satisfy the search for new tastes. Each recipe includes background information that helps the home cook become more knowledgeable about -- and comfortable with -- Indian food.
Here are examples of the hundreds of exotic, yet easy, recipes:
- Starters like fenugreek and spinach fritters (methi palak pakoras), and steamed corn bread (corn dhoklas)
- Bengali shrimp and long squash (lau chingri); fried dumplings with yogurt and chutney (pahi pakodi chaat)
- Kerala lamb biriyani; assamese roast chicken (poora kukura); Coory egg and potato curry
- Vegetarian delights like curried spinach and cheese (saag panir), and chickpea flour dumplings (besan ke gatte)
- Refreshing desserts like baked bananas with coconut and jaggery.
In addition to all the regional foods, the book features chaat the crunchy, sweet and wildly popular street food of India. The chapter on Indian meal traditions and customs rounds out this comprehensive handbook on Indian cuisine.
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.
![Pok Pok Noodles: Recipes from Thailand and Beyond [a Cookbook]](/images/books_by_isbn/160/774/775/8/1607747758_full.jpg)
![Cook Korean!: A Comic Book with Recipes [a Cookbook]](/images/books_by_isbn/160/774/887/8/1607748878_full.jpg)
