New Thai Cuisine
Thai cuisine has become popular around the world, but for most people, the exotic and delicious flavors are almost impossible to replicate in their own kitchens. Not any longer! With his focus on Eastern cooking for Western kitchens, Chef Nathan Hyam shows you how to create your favorite Thai dishes at home, and even adapt them to your own taste. A detailed list of ingredients demystifies such exotic items as coconut milk and lemon grass, and a comprehensive glossary directs you to supermarkets, specialty food stores, and mail-order services that carry what you need.
Sri Lanka
NEW EDITION - UPDATED AND REVISED WITH NEW RECIPES. Discover the vibrant flavours of Sri Lanka in this beautiful cookbook with over 100 authentic recipes from across the island. Sri Lanka: The Cookbook brings together the country's most beloved dishes from feather-light hoppers and fiery sambols to subtly spiced curries and unique street snacks. Husband-and-wife duo Prakash Kannan Sivanathan and Niranjala M Ellawala celebrate the rich culinary heritage of both Sinhalese and Tamil traditions, shaped by centuries of cultural exchange with India, the Middle East, Southeast Asia, and Europe. Inside, you'll find standout recipes such as: Appa (hoppers) - iconic fermented rice pancakes, perfect with sambol. Kiribath - creamy coconut milk rice served at celebrations. Pol Sambol - a fiery coconut relish with lime and chilli. Maalu Mirisata - a bold and spicy fish curry. Kukul Mas Mirisata - a warming chicken curry with deep spice. Lamprais - a rice parcel popularised during the Dutch occupation with meat curry, sambols, and fried egg. Wattalappan - a luscious coconut caramel custard. . . . and many more! The recipes are also accompanied by stunning photography that captures the spirit of Sri Lanka. Whether you're a seasoned cook or new to Sri Lankan cuisine, this book offers a delicious journey into one of the world's most exciting food cultures, with options both for everyday meals and occasions.
Medieval Arab Cookery
This very prestigious book had been long-awaited before it was finally published in 2001. It was initiated decades ago by Alan Davidson and grew substantially through the delays, making it all the more valuable as a collection of brilliant scholarship and translation. It makes available in English numerous Arab recipes from various sources dating back as far as the 10th century, while at the same time illuminating the development of Arab cuisines against a historical and sociological background. Western study of medieval Arab cuisine was first encouraged by A.J. Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture. Certainly since then more and more non-Arab diners - not to mention scholars - have become aware of the continuities in Middle Eastern cookery and have been tantalized by the influence of Islamic cooking on the medieval West. The volume includes Arberry's pathbreaking translation along with works by French scholar, Maxime Rodinson and Charles Perry and is introduced with any essay by Claudia Roden.
Rice, Miso Soup, Pickles
'Rice, miso soup, pickles is not just a recommended Japanese menu. It's a system, a philosophy, and an aesthetic.'Yoshiharu Doi, Japan's best-known chef Rice, Miso Soup, Pickles: the Japanese secret to a long and happy life is for lovers of all things Japanese and reveals much about the country and its people. Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered chefs, Rice, Miso Soup, Pickles has sold almost half a million copies in Japan and is now for the first time translated into English. Traditional Japanese food is a way of eating that embodies seasonality and simplicity; encourages health and longevity; and delights in the meditative peace to be found in preparing the same meal time and again . . . a simple bowl of rice, miso soup containing seasonal vegetables, and salty pickles. Yoshi Doi, Japan's best-known chef, urges readers to adopt this traditional Japanese diet to make life and cooking easier - creating a routine, a modest way of eating that is in sympathy with the body, that nurtures and soothes the mind and which makes home a place of reassurance and comfort.
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.
Flavoring and Seasoning
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.FLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD is the second in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.FLAVOR AND SEASONING covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features sections on: kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.
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.
Family Style
From culinary creator, lifestyle expert, and award-winning fashion designer Peter Som, a stunning cookbook of 100 recipes with unique and creative flavor combinations, paying homage to his identity, heritage, and family.For Peter Som, nothing is quite as satisfying as the moment when everyone is gathered around the table and platters of food are set down for everyone to dig into together. In Family Style, Peter pays homage to his identity and heritage, with more than 100 powerfully flavorful recipes for breakfasts, dinners, desserts, and more--all unfussy, comforting, and creative. Perfect for an everyday meal at home, yet sophisticated, elegant, and visually stunning to impress any guest.At the heart of each of the 100 recipes in Family Style are imaginative and personally unique flavor combinations. There are beloved nods to his grandma's Cantonese flavor profiles, his mom's deep love of French food, his Bay Area upbringing, and desserts that are "not too sweet"--the highest compliment in his family--and more, with recipes including: Burnt Miso Cinnamon ToastCrispy Deviled Tea EggsRadicchio and Fennel Salad with Creamy Miso Maple VinaigretteRoasted Carrots with Gochujang Honey ButterCacio e Pepe Sticky Rice with EggHoisin Honey Roast ChickenChar Siu Bacon CheeseburgerChickpea BourguignonLychee Lime PavlovaA reflection of Peter's signature sensibility, Family Style is a beautiful and joyful invitation to celebrate with the flavors of his life.
Sufi Cuisine
'We are the flowers in the garden of the heavens; we are mezze and wine at God's gathering.' Rumi A dervish's training begins in the kitchen. The preparation and festive consumption of food is intrinsically connected to the spiritual practice of Sufism. Sufi Cuisine offers a sumptuous assortment of dishes inspired by the teachings of the thirteenth century Sufi mystic Rumi, alongside selections of his sayings and parables. Lavishly illustrated, it brings together more than one hundred easy to follow recipes - from chickpea soup and lamb served with plums and sweet spinach, to desserts including candied rose petals and almond halvah, followed by Turkish coffee. This delightful cookbook provides a unique window into a rich cultural history. It is the ideal introduction to the transformative art of Sufi cooking - restorative for the stomach, spirit and soul.
Persiana Easy
Brand-new recipes from the Sunday Times bestselling author of Persiana and Persiana Everyday. A brand new collection of inspiring recipes from the bestselling Middle Eastern chef - each carefully designed to be as easy as possible. The hotly anticipated new collection from Sunday Times bestselling author Sabrina Ghayour, every recipe in Persiana Easy balances irresistible Middle Eastern flavors with accessible cooking. From midweek meals and traybakes to pastries and sweet treats, this collection features easy recipes to delight your family and friends, time and again. Praise for Sabrina Ghayour: 'Sabrina Ghayour's Middle-Eastern plus food is all flavor, no fuss - and makes me very, very happy' - Nigella Lawson 'I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight.' - Tom Parker Bowles 'The golden girl of Persian cookery' - Observer 'Chef Sabrina Ghayour's new recipes deliver maximum flavor with the greatest of ease - perfect for busy lives' - Sainsbury's Magazine CONTENTS INCLUDE: Dips, Snacks and Light Bites: Sweet Potato, Basil and Feta Dip; Crispy Za'atar Salt and Pepper Prawns; Popcorn Halloumi Bread and Pastry: Turkish Pide Bread; Easy Bake Bagels(ish); Fig, Goat Cheese, Thyme and Honey Rolls Salads: Smoked Aubergine Salad with Pickled Chillis and Feta; Duck and Pomegranate Salad with Honey Pomegranate Sauce; Broad Bean, Pea, Orange and Goats Cheese Salad Midweek Meals: Lamb Kofta Patties with Yogurt and Burnt Orange; Butterflied Orange Paprika Butter Chicken; Shish Kebab Comfort Food: Turkish Lentil Soup; Couscous Royale with Spiced Lamb Shanks; Orange Spiced Pork with Charred Spring Onions and Pineapple Roasts and Traybakes: Spiced Saffron Chicken Kebabs; Tray-baked Harissa Lamb Chops; Baked Meatballs with Tomato, Harissa and Feta Vegetables and Side Dishes: Hot and Sour Green Beans; Mashed Chickpeas with Spice Oil; Stuffed Baby Peppers with Date Couscous and Feta Sweet Treats: Citrus and Spice Almond Tart; Bokaj; Apple Borek
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 A NEW YORK TIMES BEST COOKBOOK OF THE YEAR 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.
Japanese Cuisine. from Miso to Matcha
With vibrant illustrations and captivating chapters, this guide helps you to uncover the authentic tastes of Japan, whether you're dining in an izakaya--a Japanese eatery--or browsing the aisles of a Japanese supermarket. Dive into the rich flavors of Japanese cuisine with this illustrated guide that takes you on a culinary journey. This compact book is a treasure trove of information on iconic Japanese dishes and ingredients, from miso to mochi, tofu to tempura. Perfect for adventurous home cooks, curious travelers, and anyone eager to explore the Japanese kitchen beyond sushi and ramen. With vibrant illustrations and captivating chapters, this guide helps you to uncover the authentic tastes of Japan, whether you're dining in an izakaya--a Japanese eatery--or browsing the aisles of a Japanese supermarket. A visual feast and a flavorful journey in one!
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
Arabica: Small Plates, Big Connections
Arabica celebrates the vibrant flavours of the Eastern Mediterranean - whisking you on a culinary journey through the fertile valleys, mountain villages, coastal towns, and vibrant cities of Lebanon, Syria, Jordan and Turkey.Starting from a modest trestle table in London's Borough Market to a growing network of restaurants and speciality products, the Arabica brand has steadfastly championed naturally healthy food and responsibly sourced ingredients. Founder and author James Walters draws inspiration from his extensive travels across the Eastern Mediterranean to create a cookbook brimming with colourful meze and small plates from of one of the world's most exciting food cultures. He shares simple cooking techniques and ingredient tips that elevate dishes from ordinary to authentic, from satisfying to sublime.So, gather your friends and family to enjoy favourites like Grilled halloumi with black honey, Spinach & feta gül b繹reği, Chicken & pistachio shish, Baked chermoula cod with sweet potato, Lebanese meatballs, Lamb with pea tahini and Tomatoes, Peaches, Basil & Za'atar. Treat yourself to Turkish-style k羹nefe, Chocolate halva mousse with sesame brittle, and cool off with cocktails and sodas, such as the Pomegranate margarita and Batroun lemonade.
Family Thai
The Los Angeles Times, 33 Best Cookbooks of 2025The New York Times, The Best Cookbooks of 2025Eater, Best New Cookbooks Fall 2025Bon App矇tit, 14 Standout Cookbooks for Fall 2025The Washington Post, 14 Of Our Favorite Cookbooks of the YearSouthern Living, The Best Southern Cookbooks of Fall 2025Chowhound, 21 Best Cookbooks of 2025The James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.In Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples--what's fish sauce? what are the differences between soy sauces?--and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can't find them stocked nearby.Arnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food--including shumai, shrimp toast, curry puffs, and more--classic noodle dishes, his own original creations, and, of course, his mother's classic recipes.Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville's International Market & Restaurant in 1975--a rarity in Tennessee, where Asian cuisine hadn't quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching "Thai 101" basics to an ever-growing number of viewers.When Thais greet each other, they don't ask how are you or what's up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint--and now Arnold--show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.
House of Nanking
A Best New Cookbook of 2025 from CHOWHOUND * THE STRATEGIST * EATERFrom a beloved San Francisco culinary landmark, a showstopper cookbook that honors a family legacy and celebrates ingredient-driven, multi-regional Chinese cooking in America The 100-plus recipes in this beautiful book include all the greatest hits from three generations of Fang family cooking from Canton to Shanghai, and readers will learn how to pan-fry, steam, cook in a wok, shop for ingredients, and prep vegetables the Chinese way. With accessible recipes that are adaptable to any type of home kitchen, anyone will be able to make these dishes, wherever they are. Since it opened in 1988, House of Nanking has been a popular spot for countless tourists, honeymooners, celebrities, and everyday San Franciscans who have lined up for their legendary Shanghai and Chinese American dishes. This book marks the first time their recipes have appeared in print and have been adapted for the home kitchen. But it'll be the stories behind them, which few have heard--of Peter Fang's ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for America, and Kathy's experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions--that will capture the heart.
Miso
In this expanded and completely revised edition, miso is recognised as the hero ingredient, the chef's secret added extra that has entered the Western mainstream to bring extra umami to everyday cooking. Miso is the ultimate guide to miso - explaining what it is and how to make it, the different types of miso, its endless versatility, and how to use it to balance and enhance the flavours in your cooking. 'This ingredient belongs in every kitchen, and Bonnie shows us exactly why - with creativity, knowledge, and heart.' - Crystelle Pereira 'What a stunning, in-depth, and thoughtful celebration of miso.' - Kenji Morimoto 'This book brings me so much joy! Bonnie is the undisputed queen of miso. A must-read!' - Jonathan Hope Miso is fast becoming a vital ingredient for everyday cooking. In this gorgeous book, miso expert Bonnie Chung shares the insider know-how, equipping you with the knowledge to elevate your everyday recipes - to make a simple cheese toastie or a brownie truly unforgettable.This essential guide covers traditions, types and tasting notes on the fermented soybean paste, looking at its impressive health benefits and explaining how to use it as a clever umami flavour-booster. It even includes a guide to fermentation and making your own miso, and introduces innovative miso makers from around the world who are crafting sustainable, zero-waste miso pastes.Bonnie offers tips and tricks throughout, explaining how a teaspoon of miso added to a tomato sauce can enrich the flavour, how to build bases for classic soups and noodle dishes, and how to cook the ultimate umami-powered Sunday Roast, with gravy that packs a punch.With four unmissable chapters and over 80 recipes: The Quintessential Japanese Ingredient: master timeless Japanese classics like Miso Soup, Miso Aubergines and Miso Black Cod The Flavour Partners: pair miso with sweetness, acidity, fat and spice in recipes like Miso Apple Pork Chops, Lime and Miso Glazed Roast Salmon and Miso Udon Carbonara The Secret Weapon: seriously supercharge your everyday cooking with an unexpected miso boost, from a Miso Bloody Mary to Bonnie's Best-ever Triple Umami Lasagne The Dessert Twist: discover how home bakers and pastry chefs are using miso to elevate desserts, with recipes including Miso Apple Pie and Miso Brown Butter Banana Bread with Miso Custard
An Illustrated Guide to Japanese Cooking and Annual Events
This book is a collection of Japanese food, tableware and annual events. For each entry, we have written the Japanese pronunciation, English translation and word origin. Recently, Japanese culture, including washoku, is attracting worldwide attention. What is that gray noodle in Japan called? Can you explain the origin of sushi to your friends? Do you know how to spend the Bon vacation? You will find plentiful of information that will make you feel proud. For those of you who are interested in Japanese culture or have plans to visit Japan, this book is the one for you. However, please keep in mind that the names used here may vary by region.
China
'China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come.' - Ken Hom OBE, chef, author, and global broadcasterThe definitive cookbook bible of the world's most popular and oldest cuisineNow available with a new lush red cover with gilt edging, China: The Cookbook presents more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, meticulously collected by two of the country's bestselling cookbook writers.From popular staples such as Sweet and Sour Spare Ribs and Dim Sum, to lesser-known regional classics including Fujian Fried Rice and Jiangsu's Drunken Chicken, this authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the eight major regions and twelve minor regions and additional selected recipes from star chefs from around the world.
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
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.
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!
Washoku - A Handbook of Japanese Food
With "Washoku" now recognized as a UNESCO Intangible Cultural Heritage, the global fascination with Japanese cuisine continues to grow. Dining on Japanese food has become one of the main attractions for international visitors to Japan. This compact guidebook offers a comprehensive introduction to Japanese food, from popular dishes like sushi and ramen to regional specialties across the country, all complemented by vivid visuals and English explanations. Ideal as a portable culinary guide, this book is your gateway to Japanese gastronomy.
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.
Soju Party
The ultimate guide to drinking (and eating) like a Korean! Recipes for cocktails, bomb shots, drinking food, hangover cures, and much more. "A fun and heartfelt guide to Korean culture through food and drink . . . Irene will have you saying 'Geonbae!' in no time." --KRISTEN KISH, host of Top Chef, restaurateur, author "An apt blueprint of how to navigate this world like a pro while enjoying all the Korean recipes that are indispensable to a night of drinking soju." --EDWARD LEE, chef and author of Bourbon LandA Wired BEST COOKBOOK OF 2025 Drinking is an essential part of Korean culture, one that's guided by a complex web of unspoken rules, deep tradition, and lots and lots of food. With Soju Party, food writer, chef, and co-owner of Brooklyn's Orion Bar Irene Yoo has written the book on drinking like a Korean. She introduces the classic Korean alcohols and how Koreans typically like to drink them, sharing recipes for cocktails and tasty anju (drinking foods), including: -The viral Milkis Shot -A heart-stopping Seoul Train-Unique cocktail recipes featuring Korean-inspired riffs and nostalgic twists, like a Jujube Ginseng Negroni and a Banana Milk makgeolli-Simple snacks like salty and sweet Honey-Butter Bar Nuts-Essential comfort food like a savory White Ddukbokki and a super slurpable Kimchi Carbonara-A dedicated party section featuring a large-format Watermelon Soju Hwachae and sweet-and-spicy Chimaek Chicken In addition to recipes, Soju Party explores the history of Korean drinking, with illustrations explaining proper serving and drinking etiquette, drinking games, food pairings, and more. A book that promises late nights (don't worry, there's a section on hangovers!), this is a party on the page. Geonbae!
Wagamama Soul Kitchen
The latest cookbook from the much-loved Asian restaurant brand, celebrating Wagamama's roots in southeast Asian cuisine. In this latest book from the much-loved restaurant, wagamama goes back to its roots. Wagamama invites you to join them as they travel through Japan, South Korea and Vietnam to reconnect with their origins. Wagamama At Home celebrates their affinity with Asian cuisine, as well as their place as pioneers in Britain's Asian food scene. This odyssey through southeast Asia provides the inspiration for a collection of brand new recipes, bringing exciting new trends, essential techniques and delicious flavors to the wagamama repertoire. The book features over 50 recipes, including restaurant favorites as well as at least 20 new dishes gathered from wagamama's travels. Alongside the recipes we meet local food legends beloved by their communities, and whose tips and stories reveal the rich variety, culture and character behind the brand's iconic recipes. As with all wagamama's previous titles, the recipes are fresh, flavorsome and easy to make at home. There will also be a good number of vegetarian and vegan recipes, as well as easy recipe adaptions to make them even more accessible.
Feasts of Good Fortune
75 recipes for a full year of celebrations with family and friends the Chinese American way in this deeply personal intergenerational cookbook, cowritten by mother and daughter. Covering everything from traditional Lunar New Year menus with recipes passed down generations to Thanksgiving get-togethers celebrated with tantalizing side dishes, Feasts of Good Fortune invites you to take a seat at the Chou's warm family dinner table. Author and former James Beard Foundation cookbook committee chair Hsiao-Ching Chou (Chinese Soul Food) brings her on-ramp approach to Chinese cooking full circle with fresh, uncomplicated home cooking for celebrations typical of the Chinese American experience. Master dumplings, scallion pancakes, and more, to contribute to "tuan yuan" (the act of coming together) that define family meals in these 75 tried-and-true recipes anyone can tackle. Cowritten with Hsiao-Ching's 17-year-old daughter, Meilee, on reconnecting with her Chinese American heritage as a young adult, this deeply meaningful cookbook is an exploration of what it means to grow up in a "forever hyphenated culture" and celebrates the joy of the mother-daughter bond in cooking together. Organized chronologically with menus that'll take out the guesswork, including: Lunar New Year (Sticky Rice with Chicken and Chinese Sausage)Lantern Festival (Glutinous Rice Balls with Black Sesame Paste)Honoring the Dead/Qing Ming (Steamed Spinach Dumplings)Dragon Boat Festival (Zong Zi) Mid-Autumn Festival (Mooncakes)Birthdays & Party Bites (Stir-Fried Long-Life Noodles)Side Dishes for East-meets-West Menus (Braised Kale with Dried Cranberries)Hot Pot Parties
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.
Open Sesame
Get creative with these 45 recipes--each with a unique sesame twist--in this stylish, palate-pleasing Middle Eastern cookbook with global inspirations. Like a little black dress, tahini can seamlessly transition from day to night, from savory to sweet. Reimagine how tahini can fit into your everyday repertoire with all the style and whimsy from the host of the James Beard Award-nominated Your Last Meal podcast Rachel Belle. This creamy, nutty ingredient is more than just a cult condiment du jour: It's an allergy-friendly nut substitute!Replaces dairy in vegan dishes! Full of heart-healthy fats, plant-based protein, and chock-full of essential vitamins!Adds a roasty-toasty, elevated flavor to many desserts!Sprinkle some sesame sparkle into your life with recipes that Isaac Mizrahi calls "slightly insane" but "irresistible," including: Everything-Including-the-Bagel SaladFalafel-Spiced Tahini Deviled Eggs with Crispy ChickpeasChocolate Miso Whoopie Pies with Tahini Creamand, of course, Ethereally Creamy Israeli-Style Hummus (now available in traditional, golden, and hot pink!)This inventive cookbook puts a global twist on a Middle Eastern staple--with a robust (and surprising) dessert section to please even the most jaded tahiniphile.
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.
The Lizhi (Lychee). the Peerless Fruit
Lizhi fruits (Litchi chinensis) have been widely available in greengrocers and supermarkets around the world for several decades. In their country of origin, China, they have been highly prized for more than a thousand years and are regarded as the "queen of fruits". It is therefore perhaps not surprising that a monograph on lizhis by the statesman, poet and calligrapher CAI Xiang (1012-1067) was published as early as 1059. This treatise proved to be the first comprehensive description of a fruit in the world. This book was quickly adopted as a model, and numerous other books were subsequently published to supplement Cai Xiang's work. Lizhis were already mentioned and praised in the first descriptions of China by European Jesuit missionaries and were even presented in a colored plate in Michael Boym's Flora sinensis in 1656. The Chinese lizhi literature first sparked the interest of the US Department of Agriculture in a possible cultivation of the fruit in Florida, but this proved to be problematic. The far-sighted Walter T. Swingle (1871-1952) then had the Lizhi pu (monograph on the Lizhis) by Cai Xiang and eight other treatises from the Ming and Qing periods translated by the talented Michael J. Hagerty (1876-1951). As a result of the Second World War, these careful translations were not published but disappeared into the archives. They are presented here in a revised and edited form, with an introduction, a bibliography and annotations as well as the original Chinese spelling throughout and an index.
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.
