My Life, My City, My Food
Hardcover ISBN: 0062202634
The co-founder of the wildly popular Kogi BBQ taco trucks pays tribute to the city he loves with this cookbook that combines his appreciation of food and his evolution as a chef with 60 recipes for everything from kalbi and kimchi to chorizo and carno asada. 30,000 first printing.
Deliciously Easy Hand Held Bundles to Stuff, Wrap and Relish
Hardcover ISBN: 0688163009
The author of Asian Noodles and A Spoonful of Ginger furnishes more than seventy-five delectable recipes for a wide range of wrapped Asian delicacies, including Flaky Curried Turnovers, Lemony Thai Salad Packages, Seared Garlic Beef with Roasted Rainbow Peppers, and more.
Secrets from a Chinese Kitchen
Paperback ISBN: 186205620x
Secrets from a Chinese Kitchen presents exquisite recipes in a collection outstanding for its variety and balance, its use of fresh ingredients, and its flavor–enhancing techniques. Regional dishes, like Crispy Five Spice Chicken Legs and aromatic Dry Tossed Chili Prawns, are clearly described and linked to evocative travel notes. All the recipes are presented by the techniques used to make them, such as stir–frying and steaming, and the special “secrets” that accompany each dish ensure their authenticity.
Savoring the Spice Coast of India
Fresh Flavors from Kerala
1st Edition Hardcover ISBN: 0060192577
A mouth-watering guide to the tastes of Southern India takes readers on an exotic journey through the region of Kerala, introducing the staples, basic ingredients, and spices that make up this world-renowned cuisine. 20,000 first printing.
More Than 50 Recipes for the Perfect Presentation
Hardcover ISBN: 1623540569
Super healthy, super delicious, Sushi Specials: 50 Recipies for the Perfect Presentation. For anyone who loves sushi and wants to prepare special meals for family and special occasions. Providing unique insight on how to respect nature's seasons and colors and which fish to pick when, Sushi Specials offers a delectable collection of advanced recipes. This vibrant collection also tackles techniques and skills that will enable aspiring sushi chefs to prepare the most amazing presentations that any restaurant would be proud to call their own. Star sushi chef Oyamada Yasuto takes readers through every step of the process with meticulously detailed instructions and easy to follow photographs throughout. At home, readers will be able to recreate the best of the master chef's presentations, from sashimi specials like salmon tataki sumiso and red snapper sugata zukuri, to fusion rolls like crunchy spicy tuna and salmon avocado with soy paper maki to nigirti, gunkan and inari specials of squid and ikura gunkan and asupara butter nigiti.