Provides over two hundred recipes bursting with unexpected flavors and combinations, including chili-orange cold noodles, tea and spice smoked duck breast, spicy tangerine beef, and eggroll-cartwheel soup

A successful Chinese-American restaurateur and her daughter introduce a collection of more than 150 reliable, easy-to-follow recipes for delicious and healthful Chinese specialties--all of which emphasize fresh ingredients and low-fat cooking techniques--including Litchi Pudding, Chicken with Chinese Vegetables, and Shrimp and Cilantro Dumplings. 20,000 first printing.

A feast of sushi, soups, and salads that satisfy and slim!

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.

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.

'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!

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.

More than 200 delicious, healthy, easy-to-follow vegetarian home recipes, from the internationally acclaimed authority on Indian food. Since the publication of her first book, An Invitation to Indian Cooking, more than forty years ago, Madhur Jaffrey has been the preeminent authority on Indian home cooking in America. In this new cookbook, she takes readers on a journey across her homeland, revealing the food that real Indians eat at home. Eschewing the meat-based curries that have gained popularity in the West, she introduces readers to the more traditional, healthier, yet no less delicious vegetarian dishes that Indians enjoy every day. With more than 200 delectable new recipes--beautifully illustrated with lush, full-color photographs--this remarkable new book is sure to reshape the way we think about, and cook, Indian food.

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.