The Pocket Miso
b>An introduction to miso - the cornerstone of Japanese cuisine.Delve into the rich history and cultural significance of this savory seasoning, discover its essential role in creating deep umami flavor, and explore a variety of traditional and modern recipes - all in this pocket-sized guide to miso. From soups and dressings to ice cream and brownies, this book teaches you how to use miso in every meal. With easy-to-follow instructions and advice from Mikiko Sano, a celebrated Japanese chef and author, you'll unlock the full potential of miso to elevate your cooking and savor the authentic taste of Japan. Gemini Pockets From little guides to soothe your soul to all-access passes to the lives of pop icons, and from quizzes and puzzles for literature lovers to books on food, nature, fashion and more, Gemini Pockets are the perfect fit for your life and interests.
Mezze
Master the art of putting together the PERFECT MEZZE with this tempting collection of over 50 recipes. A selection of mezze dishes will sing of sunny days, sitting outside in the shade, looking out over the sparkling sea. Even if you haven't got a sea, or even if the sun isn't shining, Mezze will bring these fabulous dishes to your own kitchen. Mezze is a style of dining in the Mediterranean and Middle East, consisting of delicious appetizers or small plates served with a melange of drinks. Mezze can't be traced back to any one country in particular but the word is believed to originate from the Turkish word meaning snack or appetizer. Middle Eastern food inherently attracts people looking for healthier options--this means plenty of salad, as well as main dishes that are grilled rather than fried. This fantastic collection of fresh recipes include Dips & Salads, Cheese & Savory Pastries, Beans & Vegetables, Fish & Seafood, and Meat & Poultry. Recipes can range from simple little plates of marinated olives, stuffed vine leaves, or a tahini dip and flatbreads, to more substantial dishes, such as lamb skewers, giant beans baked with garlic and tomatoes, or a delicious plate of salt and pepper squid. Delve into this fresh and delicious selection of recipes to create your own mezze meal at home.
The Taste of Egypt
A modern approach to one of the world's oldest cuisines and winner of Best Mediterranean Cuisine Book (Gourmand World Cookbook Awards), new in paperbackCombining mouthwatering recipes with a fresh, contemporary design, The Taste of Egypt brings the sophisticated colors and flavors of Egyptian and Middle Eastern cuisine to the modern home kitchen in unpretentious, down-to-earth style. Impress your dinner guests with sublime appetizers such as stuffed-vine leaves and roast eggplant dip. Cook up a storm with silky cumin-infused lentil soup, sensational spiced meatballs, and delicious artichokes cooked in red pepper sauce. There are summery salads to fill a picnic hamper and hearty slow-cooked beans and basterma (fenugreek-spiced cured beef) to evoke the bustling warmth of a Middle Eastern food market. And the recipes for sweet delights are designed to satisfy even the most persistent sweet tooth. Presented in a vibrant, accessible style, The Taste of Egypt is a celebration of a great culinary tradition and an exciting addition to the repertoire of the modern home cook.
Bayrut: The Cookbook
A stunning, authentic, and evocative cookbook on the food of Bayrūt--the heart of Lebanon. Bayrūt, the capital of Lebanon, is an exhilarating, chaotic city with a tumultuous past yet a thriving, vibrant foodie reputation. Perfectly poised between the Middle East and the Mediterranean, Lebanese cuisine is hugely popular--famed for its varied and flavorful regional dishes that emphasize whole grains, fresh fruits, vegetables, and seafood. Bayrūt's ever-changing, often turbulent heritage means that its food has evolved with an exciting character of its own. In this book, Assaad shows readers the best the city has to offer, with accessible, delicious recipes, ranging from the classics to more modern fare. He tells the story of a city with energy and diversity, of multiple cultures and traditions, with ever-popular street food, a thriving restaurant and caf矇 scene, and traditional family favorites handed down through generations. Learn to create lavish breakfast spreads, traditional Sunday feasts, fresh and vibrant salads, easy and nutritious suppers, or even a delectable afternoon tea with tempting, perfumed sweets and delicacies. With stunning food and travel photography, this book will transport readers to the cultural melting pot that is Bayrūt--a city that excels at mouth-watering food.
Viet Kieu: Recipes Remembered from Vietnam
Viet Kieu adj., noun: Person of Vietnamese ancestry living abroad; foreigner in a familiar country.Viet Kieu is a vital, extraordinary cookbook that explores the heart of Vietnamese food and cooking techniques, as interpreted by acclaimed chef Thi Le. Thi is a self-described viet kieu who has spent her life navigating her place across two worlds while never feeling truly at home in either one. The movement between the two is what defines her remarkable approach to ingredients and flavour.From classics like Ch獺o g? (Chicken congee) and the southern-influenced Can chau chanh d璽y (Sweet & sour fish soup with passionfruit), to a vibrant Prawn goi salad with a nuoc mam dressing, and the basics for fermenting Com me (sour rice), along with communal feasts like a Viet Cajun seafood boil-up and the beloved leafy 'Wrappy guy', each of this book's 100-plus recipes reflect Thi's unending appetite for food that is alive with freshness, a relentless curiosity and an uncompromising desire to distil the cuisine of her heritage through a modern lens.Viet Kieu also tells the compelling story of a girl raised in outer western Sydney in a home where narratives of upward mobility were absent. Where a safe identity felt elusive. It's a tale of hardship, deep resilience, cooking as a life raft, a groundbreaking restaurant in Melbourne - and fierce love too.
The Guide to Chinese Cooking
"There are seven essential things in life: firewood, rice, oil, salt, soy sauce, vinegar and tea." So goes the ancient Chinese proverb. So far, so familiar, perhaps ... but Handa Cheng is keen to change our perception of Chinese food and shed light on a cuisine that is rich and varied, with unique ingredients, techniques, and traditions.In this comprehensive guide, Handa introduces the vastly different culinary regions of this immense country and their speciality dishes, from Mouth-watering Chicken to Mapo Tofu, and Dan Dan Noodles to Yu Xiang Eggplant. From luxurious imperial fare to frugal vegetarian recipes of Buddhist monks, Handa distils 5,000 years of history and food culture into 14 simple chapters, with easy, fresh recipes that are packed with "good to know" tips and memories of his childhood in Wenzhou. Step-by-step recipes help you learn the essentials of this thousand-year-old cuisine, while 35 illustrated chef's tips and techniques go further, uncovering key ingredients and traditional cooking methods. Feature pages get to the heart of each chapter: tofu as a blank page, the infinite possibilities of an egg, Chinese food and herbal medicine, street food and dining out, and even the ceremonial practice of tea drinking. In The Guide to Chinese Cooking, Handa explores taste, texture, and spice to recreate authentic family dishes that are well-balanced and seasonal - all with an emphasis on everyday cooking and eating.
Lugma
"I adore this book. It's personal, beautifully written - Noor's voice draws you in and holds you there - and the recipes are absolutely glorious." - Diana Henry "There's an incredible generosity to Noor's cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate." - Yotam OttolenghiIn Lugma, Noor offers over 100 recipes as an ode to the food she grew up eating--traditional flavors and modern dishes from Bahrain, the surrounding Middle East, and beyond. Lugma in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centered around taking bites of food and analyzing them to create the perfect dish. Raised in Bahrain and now based in London, Noor takes you on a culinary journey to celebrate her own food culture. Her recipes are inspired by the foods of her upbringing: the elaborate rice dishes and black limes of the Gulf, an abundance of herbs and sour flavours from Iran, liberal spice and chilli heat from India, and the vibrant foods of the Levant--to create a unique collection of traditional and re-imagined dishes from the Middle East. From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen.
Salt Sugar Msg
The chef behind the groundbreaking Brooklyn restaurant Bonnie's shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood. "Calvin Eng draws on traditional Cantonese techniques and the mixing of Cantonese and American flavors that reflect our own experience. And he does it with a verve and creativity that make us want to run to the kitchen and start cooking!"--Sarah, Kaitlin, Bill, and Judy Leung, New York Times bestselling authors of The Woks of Life As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother, Bonnie, in the kitchen. Though he shied away from his culture as a kid, he later grew to love and embrace his upbringing, eventually opening Bonnie's, which was praised as a top restaurant of the year by the New York Times and Bon App矇tit.Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, full of easy flavor boosts and practical tricks, drawing a thread from his mother's cooking to what Calvin cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Ham Yue Yook Beng (Steamed Pork Patty with Salted Fish), and Ginger Congee, while others upend expectations, like Salt & Pepper Pork Schnitzel with Chinese Ranch, Fuyu Cacio e Pepe Mein, and BLT Fried Rice. While these dishes may not look especially Cantonese at first glance, they certainly taste like it. Written with his fianc矇e, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.
The Complete Illustrated Guide to Japanese Cooking
Japanese is one of the world's most beloved cuisines, but cooking Japanese food at home can still feel daunting to many. The Complete Illustrated Guide to Japanese Cooking breaks down 100 classic recipes, demystifying ingredients and techniques, and inspiring home cooks of all levels. Broken down into three parts: Essentials, Recipes, and Illustrated Glossary, The Complete Illustrated Guide to Japanese Cooking teaches essential techniques like how to cut up fish and chicken, wash and cook rice; how to make favorite dishes like okonomiyaki, tempura, onigiri, donburi, as well as desserts like matcha roll cake and black sesame ice cream; and finally how to shop for essential ingredients confidently. Step-by-step photos and annotated illustrations help readers understand unique methods, and clear instruction makes the recipes achievable. This is a comprehensive book for all lovers of Japanese cuisine.
Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes
Preserving the Japanese Way
Preserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultratraditional-- Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)-- to the modern: Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in over a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favorite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today. "In Japan, pickling, fermenting, and salting are elevated as a delicious and refined art form, one that Nancy Singleton Hachisu has mastered. This is a gorgeous, thoughtful--dare I say spiritual--guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition. Nancy understands that salting cherry blossoms and drying squid aren't just about preserving foods--it's about preserving a way of life." --Rick Bayless, author of Authentic Mexican and owner of Frontera Grill "In her first gorgeous book, Nancy delved into the soul of Japanese country cooking. In this stunning new volume, we are introduced to the myriad ways of preserving and fermenting that, like the writing and photography, highlight the gentle elegance and beautiful patience of Japanese cookery." --Edward Lee, author of Smoke & Pickles and owner of 610 Magnolia "Even if you never yearned to make your own miso or pickle your own vegetables, this beautiful book will change your mind. It's almost impossible to flip through these pages without wanting to join Nancy Singleton Hachisu in the lovely meditation of her cooking. This book is unlike anything else out there, and every serious cook will want to own it." --Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine
The 5-Minute Japanese Noodles Cookbook
Calling all noodle lovers! Learn to prepare a delicious and satisfying bowl of noodles in less time than it takes to order takeout! Etsuko Ichise is a woman on a mission--her motto is: "Delicious and easy-to-prepare homestyle cooking!" She shows you how to make simple, homestyle noodles that are incredibly flavorful and healthy yet take only minutes to prepare. Her recipes are light, tasty and healthy thanks to the use of fresh seasonal ingredients purchased at your local supermarket. And, you will never have to make the same noodles twice! Her mix-and-match ingredients and toppings use chicken, beef, pork, bacon, tofu, eggs and vegetables--whatever you have in the fridge. Each recipe has multiple variations and extra toppings for flavor and complexity--green onions, grated cheese, corn kernels, roasted peanuts, shredded nori, grated ginger, toasted sesame, bean sprouts or chili oil...to name just a few! Discover an entire universe of noodle flavors: Noodles in a Soy-Based Broth — Like Hot and Sour Noodle Soup with Pork and Mushrooms or Pork, Kimchi and Soy Milk Udon Noodles with a Dipping Sauce — Like Ramen with Crab Sticks and Lemon Dipping Sauce or Mixed Soba with Tuna, Wakame and Ginger Noodles in a Miso Flavored Soup — Like Sesame Miso Somen Champuruu with Spinach or Simmered Miso Udon with Pork Belly and LeekStir-fried Noodles — Like Yakisoba Stir-fried with Shirasu, Tomato and Egg or Stir-fried Soba with Sausage and Buttered CornCold Noodles & Noodle Salads — Like Salad-style Hiyashi Chuka with Bacon and Lettuce or Somen with Thinly Sliced Pork, Umeboshi and CucumberAnd many more!Creamy, slurpy, saucy--as good noodles should be--or dipped into an umami-rich broth. Piping hot, or chilled and finished with delightful fresh toppings. With this much variety, your every noodle craving will be fulfilled!
Onigiri Rice & Miso Soup - The Perfect Pairing
The ultimate Japanese soul food--a steaming bowl of miso soup paired with delicious seasoned rice! Onigiri rice and miso soup are Japan's answer to the classic soup and sandwich combo--but a whole lot healthier! In these 100 amazing recipes, nutritionist Megumi Fujii combines fresh seasonal ingredients with traditional Japanese superfoods to create deeply nourishing meals--the perfect antidote to modern ultra-processed foods. In this book, you'll find 48 delicious and easy-to-prepare meals like: Broccoli and Salmon Onigiri + Miso Soup with Clams and MushroomsOnigiri Rice with Nori and Sesame + Mackerel and Kimchee Miso SoupHijiki Seaweed Onigiri + Miso Soup with Ground Chicken and CarrotsBright Green Onigiri + Miso Soup with Tofu and Shiitake MushroomsOyster Onigiri + Pork and Turnip Miso SoupPlus 43 other incredible combinations!Filled with beautiful photographs, the book showcases the limitless possibilities of two classic Japanese homestyle dishes. Fujii highlights the nutritional benefits of the ingredients in each recipe and introduces to all sorts of ways to use healthy Japanese superfoods like seaweed and miso that are now available everywhere.
Vietnamese Food and Food Culture
"A portal to an authentic culinary experience. Spiced with proverbs, cultural insights, fascinating facts, and gorgeous photography, the book is as much a coffee table showpiece as a working cookbook [...] Highly recommended." --Andrew X. Pham; Author of Catfish and Mandala and The Eaves of Heaven Experience the vibrant street markets and bustling food stalls of Vietnam first-hand -- and try over 60 authentic recipes from home! In 2018 veteran restaurateur, author, foodie and all-around travel junkie Paul Kennedy embarked on a life-changing journey to Vietnam. His main goal was to explore the nation's rich cuisine and food culture, which had always fascinated him from afar, but which he could never quite understand fully. This book is the result of five years spent traveling the length and breadth of the country, experiencing Vietnamese food up-close as no other food writer has before. Through 60 recipes, 100 photographs and cultural notes, Kennedy shares his experiences with you with: Engaging stories about tantalizing local foods and drinks--such as the unparalleled Nam Dinh City bahn mi and fresh bia hoi beer-- and palate-challenging local delicacies--like bitter melon and the foul-smelling durianIntriguing myths, rituals and beliefs--such as the legendary sword-snatching golden turtle of Hoan Kiem Lake and the outlawed "Coconut Religion" Information on Vietnamese herbs, condiments and ingredients--from fish sauce to rice paper wrappers to fresh basil, green onions and sawtooth corianderRecipes for classic street food dishes like Rice Paper Pizza, Banh Mi Sandwiches and Steamed Coconut Rice Cakes with Toasted Shrimp FlakesIconic restaurant and homestyle dishes like Spicy Lemongrass Chicken, Crispy Pan-Fried Trout and Baby Basket Clam RiceUnusual drinks and desserts like Egg Coffee, Mango Margaritas, Coconut Cream Martinis, Tofu Pudding and Vietnamese Layer CakePlus many other unique flavors, recipes, food discoveries and dozens of cultural observations from the author while living in Vietnam
Chinese Made Easy
Dive into Chinese cooking with this delicious collection of more than 70 authentic, easy-to-follow recipes. With clear, uncomplicated instructions and accessible, supermarket-friendly swaps for traditional Chinese ingredients, Chinese Made Easy demystifies the process of cooking flavorful Chinese dishes at home. Filled with small plates and starters to braises and stews, plus beef, pork, chicken, prawn and vegetarian dishes, this book contains every Chinese recipe you'll ever need. Starting with the basics, Kwoklyn teaches you the essential techniques used in Chinese cookery, from velveting meat to wok-cooking methods. Then, you'll learn to cook everything from Wontons and Dim Sum to meat-based dishes like Easy Char Siu Pork and Aromatic Braised Beef Stew. And with veggie recipes like Crispy Sticky Tofu, Salt and Pepper Aubergine Fritters and Sweet Soy Spring Onion Noodles, there's a recipe here for everyone. Discover just how easy it is to recreate your favorite dishes at home, with Chinese Made Easy.
Bento Lunchbox
A colorful, flavorful and plant-based guide to making delicious bento boxes for breakfast, lunch and dinner, by the founder of Shiso Delicious Say goodbye to sad meals at your desk and hello to plant-based rainbow boxes of goodness! Many people bring their lunch to work to save money, time and to help control what they are eating (with no hidden nasties from processed store-bought food), but sometimes it's hard to think of interesting, nutritious things to make. Sara has come to the rescue with her vibrant, fun and inspirational approach to lunch boxes. She concentrates on having 5 clear elements: complex carbs, protein, fruit and veg, and sprinkles as well as the 5 colors used in authentic Japanese cooking: red, white, black, yellow and green. With just a few essential ingredients, you add your extras to create highly nutritious, vegetarian, colorful boxes of joy. Sara includes ideas for bento breakfast boxes (Sesame Snap Granola Bento and Mighty Muesli), 15-minute bento (Busy Days Instant Noodles and Lazy Tamago Bento), Everyday bento (Red Velvet Quinoa Bento, Green Theme Bento and Zen Bento) and the Fantasy bento (Starry Sky Bento and Fairy Jewel Box Bento). With tips on how to stock your bento store-cupboard and basic ingredients and recipes to get you going, now is the time for bento to bounce into your breakfast, lunch box, or even into your dinner parties, filling you with bento power!
Kawaii Caf矇 Ramen
Satisfy your ramen cravings at home (and affordably)! Kawaii Caf矇 Ramen includes over 60 easy-to-follow recipes, beautifully illustrated in a fun anime style. Kawaii Caf矇 Ramen covers everything you need to know, including how to put together a bowl of piping hot ramen in a myriad of ways with a choice of four soup bases, ramen noodles (homemade or store-bought), and traditional and non-traditional ingredients. Enjoy bowls of pork, chicken, and beef ramen, or branch out with seafood, vegetarian, and spicy soups--and even cold ramen and a breakfast version topped with bacon and a poached egg. Make your soup base in advance and you have a quick, easy, and special midweek family meal. Each accompanied by exciting anime-style illustrations, the recipes include: Indonesian Pork Ramen with Coconut Curry SoupChicken Meatball RamenTeriyaki Beef-Wrapped Asparagus RamenCalifornia Ramen with Crabmeat, Avocado, and CucumberSpicy Tofu RamenCrispy Greens Ramen with Swiss Chard, Kale, and Brussels SproutsWith yummy recipes, down-to-earth writing, and a delightful design, Kawaii Caf矇 Ramen is the ultimate guide to this global phenomenon.
From Sichuan to Dim Sum
Take your taste buds on a journey through the diverse landscapes of China with quick and flavorful Chinese recipes.From the fiery landscapes of Sichuan to the subtle artistry of Cantonese kitchens, this cookbook unveils the regional nuances and cultural narratives that shape authentic Chinese dishes. Dive into the essence of Chinese cooking with detailed insights into ingredient fundamentals and essential equipment that captures the spirit of traditional kitchens. Unravel the mysteries of the wok, cleaver, and bamboo steamer as they become your companions in crafting genuine Chinese flavors.Whether you're a seasoned chef or a home cook eager to expand your culinary horizons, this cookbook provides practical techniques, vibrant recipes, and a deeper understanding of the historical and cultural context that defines Chinese cuisine. Prepare to unleash your inner chef, savor the richness of regional specialties, and embark on a culinary adventure that transcends taste, celebrating the art, history, and heart of Chinese cooking.In this cookbook, you will find: Full-Color Imagery--- Indulge your senses with a visual feast as each page is accompanied by vibrant, full-color images that capture the essence and presentation of authentic Chinese dishes.Comprehensive Basics of Chinese Cooking--- Whether you're a novice or an experienced cook, this cookbook serves as a comprehensive guide to the basics of Chinese cooking. From essential techniques to regional nuances, it offers valuable insights for mastering the art of Chinese cuisine.Abundance of Recipes---With a diverse range of recipes, from iconic classics to lesser-known regional specialties, this cookbook provides a plethora of options to suit every palate. Explore the richness of Chinese flavors with step-by-step instructions and ingredient lists that make each dish accessible and enjoyable.Practical Techniques--- Elevate your cooking skills with practical techniques that bridge the gap between traditional Chinese methods and modern kitchens. From mastering the use of a wok to understanding the subtleties of flavor balancing, this cookbook equips you with the skills to create authentic Chinese dishes.Immerse yourself in the rich tapestry of flavors, embark on a journey through China's culinary landscapes, and elevate your cooking skills with this immersive and culturally rich cookbook.
From Sichuan to Dim Sum
Take your taste buds on a journey through the diverse landscapes of China with quick and flavorful Chinese recipes.From the fiery landscapes of Sichuan to the subtle artistry of Cantonese kitchens, this cookbook unveils the regional nuances and cultural narratives that shape authentic Chinese dishes. Dive into the essence of Chinese cooking with detailed insights into ingredient fundamentals and essential equipment that captures the spirit of traditional kitchens. Unravel the mysteries of the wok, cleaver, and bamboo steamer as they become your companions in crafting genuine Chinese flavors.Whether you're a seasoned chef or a home cook eager to expand your culinary horizons, this cookbook provides practical techniques, vibrant recipes, and a deeper understanding of the historical and cultural context that defines Chinese cuisine. Prepare to unleash your inner chef, savor the richness of regional specialties, and embark on a culinary adventure that transcends taste, celebrating the art, history, and heart of Chinese cooking.In this cookbook, you will find: Full-Color Imagery--- Indulge your senses with a visual feast as each page is accompanied by vibrant, full-color images that capture the essence and presentation of authentic Chinese dishes.Comprehensive Basics of Chinese Cooking--- Whether you're a novice or an experienced cook, this cookbook serves as a comprehensive guide to the basics of Chinese cooking. From essential techniques to regional nuances, it offers valuable insights for mastering the art of Chinese cuisine.Abundance of Recipes---With a diverse range of recipes, from iconic classics to lesser-known regional specialties, this cookbook provides a plethora of options to suit every palate. Explore the richness of Chinese flavors with step-by-step instructions and ingredient lists that make each dish accessible and enjoyable.Practical Techniques--- Elevate your cooking skills with practical techniques that bridge the gap between traditional Chinese methods and modern kitchens. From mastering the use of a wok to understanding the subtleties of flavor balancing, this cookbook equips you with the skills to create authentic Chinese dishes.Immerse yourself in the rich tapestry of flavors, embark on a journey through China's culinary landscapes, and elevate your cooking skills with this immersive and culturally rich cookbook.
The Secret Taste of Love
This beautiful cookbook intertwines Annie's cherished childhood memories from Thailand with her favorite recipes, crafting a heartfelt journey that celebrates both food and love.Discover the dishes that shaped Annie's upbringing and brought David and Annie together, forging one of the most loving couples in television history. Each recipe is accompanied by beautiful images and a personal story, revealing how their shared passion for food has become the secret taste of love in their relationship.As you explore the vibrant flavors of Thai cuisine, you'll also find tales of their travels and culinary adventures that ignite their flame of love. From the bustling markets of Annie's youth to the comforting embrace of shared meals, this book is a delightful blend of culture, nostalgia, and culinary inspiration.
Laksa
Enjoy this collection of laksa and other comforting noodle bowl recipes and get to know this popular south-east Asian dish in all its guises. Laksa is a delicious noodle soup consisting of thick noodles, swimming in a warming broth, packed full of fresh and fragrant ingredients with added toppings to add vibrant color and interesting texture. For fans of spicy yet light-to-eat and reviving dishes, laksa really hits the spot. The origins of this often fiery dish are unclear, but it hails from Peranakan culture, which is based in southeast Asia and is a combination of Chinese, Malay, and Indonesian influences. Which is why you can find anything from mild "Chinese" type curries to sour tamarind varieties in these recipes. Curry laksa is the most often referred to type of noodle soup and is made from a coconut milk and curry paste base. Creamy, often fiery, intense flavors, with lashings of fresh chile. Whereas Assam laksa is a much lighter version, made with a fragrant broth at its heart, full of tamarind and ginger flavors. Penang laksa is another version made with a tangy, sour fish broth. Slurp your way through this fantastic collection of recipes for laksa and other Asian-inspired noodle bowl recipes and find a dish to satisfy all of your cravings.
Wafu Cooking
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Los Angeles Times, Bon App矇tit, The Boston Globe, The Strategist, Serious Eats, and Saveur A bold, fresh new approach to Japanese cooking: 120-plus globally influenced recipes--from the author of Japanese Home Cooking In this dazzling and wholly original cookbook, culinary authority Sonoko Sakai redefines what Japanese cooking can be. Wafu (literally "Japanese style") food is fusion at its best, combining flavors, ingredients, and techniques from around the globe with a distinctly Japanese personality. Wafu Cooking is a collection of recipes that captures the cultural exchange between Japan and the rest of the world in dishes that have come to Japan from abroad and been "wafu-ed" to suit local tastes, and in Japanese dishes that are reimagined through an American lens. From Dashi Cheese Grits with Honey Miso Butter, Collard Greens and Cabbage Miso Soup with Crispy Bacon, and Fish and Lotus Chips, to Caesar Salad with Aonori Croutons and Bonito Flakes, Shio Koji Marinated Roast Chicken, and Miso Apple Pie, these are recipes that reflect--and celebrate--the multinational, interconnected way in which we all eat today. Sakai also introduces the essential building blocks of Japanese cuisine--dashi, miso, and soy sauce--that can be used to give any dish a wafu twist. A book that reflects as much the author's own journey--a life spent in New York, Los Angeles, Mexico, and elsewhere--as it does the foods of Japan, Wafu Cooking is an utterly unique, thoroughly modern cookbook.
Japanese Home Kitchen
Explore the Culinary Essence of Japan with Our Meticulously Crafted Japanese CookbookUncover the enchanting world of Japanese cuisine with our meticulously crafted Japanese cookbook. From the bustling streets of Tokyo to the serene countryside, Japan offers a diverse and rich culinary landscape that's both traditional and contemporary. Whether you're a seasoned cook or a novice in the kitchen, this cookbook is your gateway to mastering the art of Japanese cooking.Journey through the pages and explore a treasure trove of authentic recipes that have been passed down through generations. Delight in the exquisite flavors of classic dishes like sushi, tempura, ramen, and more. You'll also find regional specialties that showcase the unique culinary traditions of different parts of Japan.Whether you're seeking to recreate the flavors of your favorite Japanese restaurant or embark on a culinary adventure, our Japanese cookbook is your passport to an extraordinary gastronomic journey. With stunning photography and clear, concise instructions, you'll find yourself creating beautiful, delicious dishes that capture the essence of Japan.In this cookbook, you will find: Master Essential Techniques---Elevate your cooking skills with step-by-step instructions and detailed explanations of fundamental Japanese cooking techniques. Learn the art of precise knife work, the secrets of perfect sushi rolling, and the delicate balance of flavors in traditional dishes.The Modern Meets the Traditional---While honoring the timeless traditions of Japanese cooking, this cookbook also introduces you to modern interpretations and fusion dishes that reflect Japan's evolving culinary landscape. Experiment with contemporary sushi rolls, inventive ramen creations, and delightful Japanese-inspired desserts.Cultural Context---Explore the cultural significance of food in Japan. Gain insights into the rituals, ceremonies, and seasonal celebrations that shape Japanese dining experiences. Discover how each dish carries a story, a tradition, and a connection to nature.Authentic Recipes, Stunning Visuals---Immerse yourself in the authenticity of Japanese cooking with a collection of meticulously crafted recipes. This cookbook beautifully captures the essence of Japanese culinary artistry, showcasing stunning visuals that accompany the dishes you'll treasure and savor.Immerse yourself in the flavors, aromas, and traditions of Japan. With our Japanese cookbook as your guide, you'll unlock the secrets of this captivating cuisine and bring the essence of Japan into your own kitchen.
Japanese Home Kitchen
Explore the Culinary Essence of Japan with Our Meticulously Crafted Japanese CookbookUncover the enchanting world of Japanese cuisine with our meticulously crafted Japanese cookbook. From the bustling streets of Tokyo to the serene countryside, Japan offers a diverse and rich culinary landscape that's both traditional and contemporary. Whether you're a seasoned cook or a novice in the kitchen, this cookbook is your gateway to mastering the art of Japanese cooking.Journey through the pages and explore a treasure trove of authentic recipes that have been passed down through generations. Delight in the exquisite flavors of classic dishes like sushi, tempura, ramen, and more. You'll also find regional specialties that showcase the unique culinary traditions of different parts of Japan.Whether you're seeking to recreate the flavors of your favorite Japanese restaurant or embark on a culinary adventure, our Japanese cookbook is your passport to an extraordinary gastronomic journey. With stunning photography and clear, concise instructions, you'll find yourself creating beautiful, delicious dishes that capture the essence of Japan.In this cookbook, you will find: Master Essential Techniques---Elevate your cooking skills with step-by-step instructions and detailed explanations of fundamental Japanese cooking techniques. Learn the art of precise knife work, the secrets of perfect sushi rolling, and the delicate balance of flavors in traditional dishes.The Modern Meets the Traditional---While honoring the timeless traditions of Japanese cooking, this cookbook also introduces you to modern interpretations and fusion dishes that reflect Japan's evolving culinary landscape. Experiment with contemporary sushi rolls, inventive ramen creations, and delightful Japanese-inspired desserts.Cultural Context---Explore the cultural significance of food in Japan. Gain insights into the rituals, ceremonies, and seasonal celebrations that shape Japanese dining experiences. Discover how each dish carries a story, a tradition, and a connection to nature.Authentic Recipes, Stunning Visuals---Immerse yourself in the authenticity of Japanese cooking with a collection of meticulously crafted recipes. This cookbook beautifully captures the essence of Japanese culinary artistry, showcasing stunning visuals that accompany the dishes you'll treasure and savor.Immerse yourself in the flavors, aromas, and traditions of Japan. With our Japanese cookbook as your guide, you'll unlock the secrets of this captivating cuisine and bring the essence of Japan into your own kitchen.
Kalaya's Southern Thai Kitchen: A Cookbook
Bring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through recipes and stories from the James Beard Award-winning chef of Kalaya, as featured on Netflix's Chef's Table. Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother pound the fresh curry pastes she would sell at their local market. But decades later, after making a life in the United States, she returned home and saw that the food had become watered-down--sweeter and more geared toward a tourist's palate. Her life mission became clear: to preserve the flavors of Southern Thai food as she remembers them and to show American home cooks how delicious, intricately flavored, and doable Thai cooking is. This is the cuisine of her homeland, both balanced and fiery, rustic or refined. From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you've probably never seen it. With easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, Kalaya's Southern Thai Kitchen allows all cooks to bring a piece of Thailand into their kitchens.
Hokkaido
"Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together. It's a must have for any cook's kitchen." - Jay Rayner "A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage." - Melissa Thompson Hokkaido is a cookbook that celebrates Japan's northernmost island. Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways - European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy - which have led to it to have a distinct food culture from the rest of Japan. Hokkaido showcases the variety - and quality! - of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like 'Snowmelt' Cheesecake and Crispy Sweetcorn Chocolate. The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There are also four Ainu recipes, which have been contributed by an Ainu chef, Hiroaki Kon. With travelogues exploring different regions, as well as beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.
The Unofficial Studio Ghibli Cookbook
Bring some magic into your kitchen with this unofficial collection of Japanese recipes inspired by Hayao Miyazaki's most beloved films. Since 1985, Studio Ghibli has enchanted moviegoers with fantastic stories of adventure, magic, friendship, family, and most of all--the most delicious-looking animated food. Now you can create your own mouthwatering dishes with this book full of 50 unofficial, fan-created recipes! From tantalizing breakfasts and lunches to Japanese favorites like yakitori and onigiri, recipes include: Skillet bacon and eggs Ramen with "haaaam"! Herring and pumpkin pot pie Steamed red bean bao Salmon with beurre blanc sauce And more! Perfect for fans of Japanese anime, manga, and comfort food cooking! Cover illustrations: (c)Cathy Phung
Sushi Master
Learn to make sushi at home and gain all the skills, knowledge, and techniques you need to work with raw, sustainable fish in Sushi Master. Nick Sakagami is the only person outside of Japan to earn the designation osakana meister, or fish master. In this book he shares his vast knowledge of all things sushi, including sourcing, evaluating, and preparing fish, plus delicious recipes for sushi, soups, vegetable dishes, and more, that are perfect for the home cook. Sakagami, who owns his own seafood importing and consulting business, starts with the fundamentals, including essential tools such as knives and cutting boards. A primer on buying seafood features useful tips on sourcing and assessing various types of quality fish, plus fascinating information on fishing methods and sustainability. All aspects of fish preparation are covered, accompanied by ample photos. Recipes, some contributed by respected chefs, are quick and easy to put together and feature a variety of nigiri (tuna, unagi, vegetable), maki (spicy tuna roll, spider roll, dragon roll), and sashimi, plus seared albacore tuna salad, sushi smoked salmon, Japanese pickles, red miso soup with eggplant, and more. Sushi Master also includes: Instructions for making sushi rice, plus step-by-step photos for making rice balls for nigiriGorgeous recipe and instructional photos that will guide you through several processesRecipe and meal-building tipsA glossary of terms and a resource list for recipe ingredients and toolsSushi Master is your definitive and comprehensive guide to mastering the art of sushi.
Madame Vo
From Vietnam to the East Village, husband-wife duo Jimmy Ly and Yen Vo, chef and owners of critically acclaimed restaurant Madame Vo, bring big, bold southern Vietnamese flavors to homestyle cooking in this cookbook Madame Vo, which opened in New York City's East Village in 2017, quickly became a destination, changing how the city enjoys Vietnamese food. This cookbook features the authentic, modern recipes that made Madame Vo famous, alongside Ly and Vo's story of how their families fled war and built a life in the United States, how they met and fell in love, and how they launched and now run the restaurant together. With more than eighty simple-to-follow recipes, Madame Vo will teach you everything you need to know to start cooking Vietnamese food at home. This cookbook features the recipes that made Madame Vo a household name, including: * Signatures dishes like Madame Wings (spicy chicken wings with fish sauce) * Sườn Kho Pork Pibs * The Perfect Phở * Caramelized Pork Belly and Pineapples * New innovations like Chè Bắp Sweet Corn Pudding * Bánh Bò Nướng Honeycomb Cake Madame Vo is a restaurant rooted in family recipes and Vietnamese history. Ly and Vo's stories were shaped by their parents' decision to gather their families and leave everything they knew for America--Vo was born in a refugee camp in Thailand and Ly was born in Queens after his parents fled their home during the Vietnam War. Once they risked everything to bring quality Vietnamese food to East Village patrons, it didn't take long for great reviews and press to roll in. After Ly's cooking received rave reviews from both Ligaya Mishan and Pete Wells for the New York Times, Madame Vo quickly became a New York staple, frequented by notable fans such as Calvin Klein, Sarah Jessica Parker, Simu Liu, Bowen Yang, Alan Cumming, and others. With the talents of award-winning writer Dan Q. Dao, this narrative-driven cookbook includes Ly and Vo's stories, all the hits from the restaurant, and what you need to know to start cooking Vietnamese food at home. This book is a love letter from Madame Vo to the restaurant's community and new readers alike, accessible and encouraging for any Vietnamese food enthusiast.
Konbini
Explore the heart of Japanese daily life through its iconic convenience stores! For any visitor to Japan, it becomes immediately clear how central the convenience store (or 'konbini') is to everyday life. Different to our understanding of the convenience store in the US, Japan's three huge chains - 7 Eleven, Family Mart, Lawson - are the beating heart of the nation. Locals will pop into the konbini multiple times a day for household items, umbrellas (during those summer storms), manga and, of course, food -- in all its forms. From instant snacks, onigiri, lunch bento, steaming oden, the fluffiest cheesecake slices and pot noodles. Through more than 110 recipes, this book celebrates the sometimes odd, always delicious offerings through recipes and stories, as well as delving into the history of this peculiarly Japanese cultural icon.
Cuisine on Screen: 60 Famous Japanese Recipes from 30 Cult Movies
This elegant and mouthwatering journey through Japanese film offers a palate-pleasing array of recipes inspired by iconic movies. Tan-men soup from Midnight Diner; risotto from Princess Mononok矇; ramen from Tampopo--these and other dishes are the stars of this unique cookbook that pairs the best of Japanese cinema with the cuisine featured in it.Organized by type of dish--dumplings; noodles, soups, and stews; seafood; eggs and meat; vegetables and rice; desserts and tea--it offers concise and beautifully illustrated recipes that will satisfy practiced and novice cooks alike. Scattered throughout are descriptions of the films that inspired each dish--a selection as varied as the recipes themselves that includes classics, cult, and anime: Midnight Diner, Toilet, Spirited Away, Little Forest, Makanai, My Neighbor Totoro, What Did You Eat Yesterday?, Our Little Sister, Samurai Gourmet, Voyage to Tokyo, The Asadas, Kamome Diner, The Way of the Hot and Spicy, The Garden of Words, Every Day a Good Day, Sweet Bean, Kantaro.Through this flavorful blend of cinema and gastronomy, Japanese film buffs will find a new way of appreciating their favorite masterpieces, and Japanese foodies will discover movies that whet their appetites.
