Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento. In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making. In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.
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.
100 authentic Thai recipes that can be prepared simply in thirty minutes or fewer by home cooks of all levels
The food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavours. With Thai restaurants emerging in towns and cities all over the world at an astonishing rate, this is the perfect time to start cooking classic and authentic Thai food at home. This book proves it can be both quick and easy to do just that.
The 100 recipes in Quick and Easy Thai Recipes, all of which have been selected and adapted from Phaidon's national cuisine cookbook, Thailand: The Cookbook, form the ultimate collection of authentic and approachable recipes for home cooks of all levels.
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 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.
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.
A bento box of irresistible Japanese flavors and fresh ideas that brings contemporary Japanese cooking alive for the home cook. The over 60 recipes with easy to follow methods, step-by-step photographs for special techniques, and detailed notes on presentation use ingredients widely available in the West. In addition to such classic dishes as sushi, sashimi, tempura, and various noodle dishes, there are chapters devoted to sake and sake cocktails, aperitifs, and wonderful salads and desserts. The sample menus, glossary of Japanese terms, and in-depth treatment of utensils and preparation techniques opens up a new world of healthy and beautiful food to kitchen novice and accomplished cook alike.
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.
French-inspired Vietnamese cooking from the cultural hub of Austin, Texas - recommended by everyone from locals to Bon Appetit to The New York Times to goop.
"A Vietnamese caf plus French bakery, Elizabeth Street Caf combines the best of two worlds." --goop
Elizabeth Street Caf - a celebrated eatery with a devoted following - features French-inspired Vietnamese cooking. Chefs Tom Moorman and Larry McGuire share 100 recipes of beautiful and delicious Vietnamese fare and French baked goods - from Spicy Breakfast Fried Rice and Eggs to Green Jungle Curry Noodles, and Palm Sugar Ice Cream to Toasted Coconut Cream Puffs. The caf is always bustling, day and night, inside and outdoors, and it is one of the most photographed restaurants in Austin, Texas.