Breaking Bao
Food & Wine Best Cookbooks of 2024 - New York Times Best Cookbooks of 2024 "Breaking Bao is the rare cookbook that stops you in your tracks. Visually arresting, thoughtfully researched, and both whimsical and grounded in serious baking expertise."--New York Times From acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks. Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam's personal journey of self-discovery and the transformative power of embracing one's heritage. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring: Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka. Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz. Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, Breaking Bao is a visual feast as well as a go-to cookbook. For home cooks looking to expand their repertoires, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. With humor, whimsy, and respect for traditions, Lam invites readers into these pages to break barriers, bread, and bao, all at the same table. ASIAN BAKING EXPERTISE: A daughter of parents from Hong Kong, Clarice Lam has been in the New York City restaurant industry for more than a decade and has garnered an impressive resume, working in Thomas Keller's Bouchon Bakery, Jean-Georges Vongerichten's Spice Market, as the executive chef at The Chocolate Room in Brooklyn, and as the opening pastry chef for Kimika, named one of 2021's best new restaurants in the world by Cond矇 Nast Traveler and a James Beard semifinalist for Best New Restaurant in 2022. Using the nostalgic flavors of her childhood with the techniques imparted to her in culinary school, she is uniquely positioned to create the go-to book on Asian-inspired baking. KITCHEN SUPERSTAR: With 88 foolproof, well-tested recipes, including cakes, cookies, buns, mochi, mooncakes, donuts, and savory snacks, and more than 100 gorgeous photographs, Breaking Bao is your next great recipe book for the Hall of Fame section of your cookbook corner. UNIQUE COOKBOOK: There are not many classically trained pastry chefs writing accessible books for use by home bakers. There are also very few baking books that meld multicultural flavors and techniques. Breaking Bao blends various cuisine staples from countries in Asia with hints of technique drawn from American, European, and traditional Asian baking. Perfect for: Home bakers of all skill levels Asian cuisine and culture enthusiasts Professionally trained chefs and bakers Cookbook collectors and baking book browsers Gift-giving for food lovers' birthday, housewarming, graduation, or any occasion
Slurp
"Appetite-satisfying ways to prepare magnificent Asian dishes showcasing the noodle" --Midwest Book Review "Scrumptious." --The Chicago Book Review Whether you want to make spring rolls, spicy miso ramen, or satay, building your own personalized bowl of noodles has never been simpler. In Slurp, Dennis Yen shares the genuine noodle dishes he grew up with. He also shares the philosophy that has made him an internet sensation: that noodles shouldn't be complicated. From dan dan noodles to dumplings, slow-cooked broths to instant ramen, this accessible cookbook includes slurp-friendly recipes for all levels inspired by humble kitchens in Southeast Asia. Inside, find recipes for dumplings, sauces, and seasonings that can elevate simple noodles, as well as rich broths that range from classic noodle dishes (mamma's pho) to innovative variations (birria taco ramen).
Vegetarian Arab Cooking
The granddaughter of Syrian and Lebanese immigrants, Ruth Salem Sader grew up surrounded by the aromas and flavors of Middle Eastern spices and foods. After becoming a vegetarian, she discovered numerous options from Middle Eastern cuisine to include in her new diet. And she also began adapting other recipes to vegetarian options. Vegetarian Arab Cuisine includes recipes for pastes, yogurts, salads, stews, eggs, desserts, drinks and more. Recipes include Lebanese Tabbouleh, Escarole in olive oil, Okra Stew, Rice with lentils, Fried Falafel Balls, Dried Apricot Candies with Almonds, Turkish Coffee with Cardamom and much more!
Souk to Table
Enrich your weeknight meals with 100 easy-to-make, traditional and modern Middle Eastern dishes filled with bold spices and exquisite flavors. In Souk to Table, popular food blogger Amina Al-Saigh (@hungrypaprikas) is here to help you figure out dinner for your family with her easy, quick, and accessible Middle Eastern recipes, inspired by her heritage and using flavors she knows and love. She understands how busy life can get and how sometimes cooking Middle Eastern dishes can be overwhelming, but with the right know-how and the right recipes, you can serve up delicious and bold flavors and not spend all day in the kitchen!​ This homestyle cookbook gathers the best of the region--dips, condiments, salads, sides, mains, soups, stews, desserts, and drinks--using easy-to-find, fresh ingredients and delicious Arabic spices.​​ In Souk to Table, you'll find: 100 easy-to-make and delicious recipes from Amina's homeland of Iraq, as well as Lebanon, Egypt, Turkey, Morocco, and beyond​Dinners that can be made in under an hour for easy weeknight cooking, as well as traditional dishes "worth the effort" for weekend cooking​ and hostingA simpler approach to Middle Eastern cooking without sacrificing any of the authentic flavors​A stunning photo accompanying every recipe​How to stock your Middle Eastern kitchenAdventure across the Middle East every night of the week through accessible recipes with Souk to Table as your guide.
Chinese Enough
In an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book Mooncakes and Milk Bread, offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility. In Chinese Enough, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There's a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen--from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho's stories of her grandmother's Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture.
The Chinese Way
A NEW YORK TIMES BEST COOKBOOK OF THE YEAR - A BON APP?TIT BEST COOKBOOK OF THE YEAR - A WASHINGTON POST BEST COOKBOOK OF THE YEAR - A NATIONAL POST BEST COOKBOOK OF THE YEAR - A SAVEUR BEST COOKBOOK OF THE YEAR - A SERIOUS EATS BEST COOKBOOK OF THE YEAR - NAMED ONE OF THE BEST BOOKS TO GIFT BY THE STRATEGIST Master the eight techniques that unlock modern Chinese cooking with this "genius" collection of inspired recipes (Salon), from the award-winning author of My Shanghai Betty Liu cooks Chinese all the time--but this doesn't mean she makes the same food her great-grandparents did. In her kitchen, the wok sits next to a Dutch oven, and the soy sauce in her pantry lives alongside tomato paste and harissa. The key to great Chinese cooking lies not in strict "authentic" recipes and ingredients, but in adaptable techniques. The Chinese Way teaches eight key methods that anyone can use to unlock their cooking: first, how to master heat (Steam, Fry, Boil, and Braise) and then, how to create irresistible flavor combinations (Sauce, Infuse, Pickle, and Wrap). In each chapter, Betty boils down the basics in classic dishes like Mapo Tofu and White-Cut Pork Belly. Then, she brings those techniques to the modern kitchen, with local produce and global flavors. The result? Dishes such as Scallion Oil Smashed Potatoes, Harissa Glazed Torn Tofu, Braised Cabbage and Chorizo, Dashi Steamed Mushrooms, and Tomato-Bacon Sticky Rice. One core technique at a time, Betty shows how to become a better cook--whether you're stir-frying cauliflower or adding preserved lemon to broccoli for extra zing. Betty's food is not traditional--but it is Chinese. And you can cook that way, too.
Mortar and Pestle
Written by a mother and daughter team, Mortar and Pestle is filled with family recipes spanning three decades for Indonesian dishes served at their family table. "Years ago in Seattle, I was treated to a sumptuous meal prepared by Juliana ("Julia") Evari Suparman. She was quiet and modest, but her beguiling flavors were boldly layered and balanced. I've long wanted her recipes and culinary tricks, honed through decades of migration and the constant need to cook for her family. Finally, Julia and her daughter, Patricia Tanumihardja, gift us her recipes and techniques. Mortar and Pestle is a must-have for anyone wanting doable recipes for traditional and modern Indonesian cuisine. So many delicious dishes await you in this book." - Andrea Nguy?n, James Beard Award-winning author of The Pho Cookbook and Ever-Green Vietnamese "Patricia Tanumihardja's writing is a delicious feast for the soul. Mortar & Pestle is one of those cookbooks you find yourself curled up reading on the sofa, drawn into her tender childhood food memories and her passion and expertise for Indonesian cuisine which delight both the kitchen novice as well as the Indonesian connoisseur. And where do I start with the food? I want to eat it all. The vibrance of her flavours leap off the page. From her Oma's tantalising pork satay to the joyful comfort of her bubur ayam with a pandan pound cake to finish, I cannot wait to immerse myself in every recipe. Mine will have splashes on every page, and countless bookmarks. This is a book that belongs on every shelf, on every coffee table and every kitchen." - Lara Lee, author of Coconut and Sambal "There's a collision of enticing flavours in this mortar: turmeric, chilli, garlic, shallots, ginger, galangal, coriander seeds. These powerful spices combine to make Indonesian cooking vibrant and bold." - Eleanor Ford, author of Fire Islands--Recipes from Indonesia and The Nutmeg Trail "Indonesia--a country consisting of 17,500 islands--has one of the world's most diverse food cultures. Patricia has done a wonderful job of interpreting this unique food culture through her mother's recipes and her own culinary lens. I like how she describes spices, aromatics and Indonesian-specific ingredients to enhance the reader's knowledge, and explains the cuisine starting from the very basics." - Chef William Wongso, Indonesian Culinary Expert and Consultant Mother/daughter team, Juliana and Pat, indulge readers with their vibrant collection of 80 delicious recipes and their intimate knowledge of Indonesian cuisine. The accessible recipes in the Mortar and Pestle encompass popular dishes that appeal to both native Indonesians and those new to the cuisine, all of which can be easily replicated by home cooks using easily accessed ingredients available. Old family photographs and cozy, family narratives bring the reader into the authors' home and allow them to travel vicariously through food. Written with the distinct sensibility of an Indonesian who was born and grew up in Indonesia (Julia) and her daughter who was raised in the culture and taught to cook from a young age (Pat), this comprehensive cookbook is lighthearted and punctuated with practical, how-to instruction. Mortar and Pestle proves Indonesian food can be prepared in any kitchen, anywhere in the world. OVER 75 RECIPIES: A gold mine of delicious and authentic Indonesian classics such as Nasi Goreng and Tempeh VIBRANT IMAGES: Appetizing and vibrant photographs of finished dishes for reference UNIQUE FLAVORS: Indonesian food embodies a richness and complexity that reflects centuries of invaders, settlers, and immigrants.
Sofra
Sofra (Lebanese Arabic) Noun (regional): gathering for eating and drinking, feast Through traditional family-style spreads, mother-daughter duo Karima Hazim and Sivine Tabbouch present a gorgeous array of dishes, perfect for sharing, in Sofra, a love letter to Lebanon. As Lebanese diaspora living in Sydney, Australia, Karima and Sivine guide you through typical Lebanese feasts that tell the story of the rich and diverse regions of the country and evoke feelings of home. Sofra contains a mother's recipes for achievable, traditional, homely dishes, with everything from a tall pot of freshly rolled Warak Enab or a charcoal bbq lined with Kafta and Meat Skewers, to a deluxe Fattoush and wholesome Tabbouleh. Alongside, you'll find a daughter's beautiful stories of cooking, sharing and identity that have been passed down to her around the kitchen table. This is a collection of generous and nourishing recipes that have travelled across the world - from Tripoli, Beirut, and beyond, to Sydney, Australia - and through generations. Created with love, to feed the soul and preserve heritage, the recipes are woven together with stories of belonging that celebrate history, culture and the culinary traditions that bind families together.
Persiana
A special edition of the award-winning cookbook from the beloved Sabrina Ghayour. Persiana features over 100 flavorful and mouthwatering recipes that highlight the best of Persian culture. A celebration of the food and flavors from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.
Dac Biet
A NPR BEST COOKBOOK OF THE YEAR - A STRATEGIST BEST COOKBOOK TO GIFT THIS YEAR - A SMITHSONIAN MAGAZINE BEST BOOK ABOUT FOOD OF THE YEAR A collection of contemporary, extra-special Vietnamese recipes, from beloved classics like Hanoi-Style Vermicelli with Grilled Pork and three variations of phở, to dishes with a New Orleans twist, like Southeast Asian Jambalaya and Sticky Fried Shrimp B獺nh M穫--from Top Chef contestant and acclaimed chef Nini Nguyen In Vietnamese culture, to be dac biet is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or saut矇ing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavorful, unforgettable experience that proves that being a little extra is easy and just right. Dac Biet includes one hundred delicious and vibrant recipes that celebrate the essential flavors of Vietnam--salty, sour, bitter, spicy, and sweet--and the bright and perfectly balanced dishes they create. Here are recipes for: *Charbroiled Oysters in Chili Butter * Viet-Cajun Seafood Boil * Phở with Everything * Crispy Fish Sauce-Caramel Chicken Wings * Broken Rice with Pork Chops and Eggs * Crispy Noodles Covered in a Saucy Stir-Fry * BBQ Pork Ribs Glazed with Roasted Nước Mắm Sauce *Coconut Crispy Rice Crepes * and many more
The Thai Takeaway Secret
Make your favourite Thai takeaway dishes at home! As a nation we spend 瞿10 billion each year on takeaways. But 'fakeaway' dishes are proving increasingly popular for a fraction of the cost. The Thai Takeaway Secret offers a wide selection of popular recipes that will ensure your homemade dishes look and taste exactly like those offered by your favourite Thai restaurants and street food spots. Make side dishes and snacks from Tamarind Tofu and Lemongrass Chilli Chicken Wings to Prawn Tempura and Sweetcorn Fritters, and with stir fry and curry dishes for every palette including Pad King Moo, Caramel Pork, Massaman Curry, Panang Curry, and Tamarind Chicken. There are delicious chef's specials and noodle and recipe recipes too - including Pad Thai, Crispy Volcano Chicken, Thai Style Crispy Fried Egg, Coconut Rice, and Fried Garlic Noodles. With this definitive collection of almost 100 takeaway recipes, you'll be able to sample incredible Thai food from the comfort of your own home - and at half the price!
Easy Thai Cooking
"If you want to cook great Thai Food in your kitchen, let Robert--a truly great teacher--lead you through it one step at a time. This book shows you how simple it can be to create those deliciously captivating flavors of Thailand in your own kitchen." --Rick Bayless, chef/owner Frontera Grill/Topolobampo/XOCO, Chicago Host of PBS's Mexico One Plate at a Time Thai cooking has taken the world by storm. Its rich combinations of sweet, sour, salty, and spicy flavors make Thai dining a complete sensory pleasure. Robert Danhi's Easy Thai Cooking shows home chefs how truly easy and delicious thai cooking can be! This book gives you a variety of easy-to-make recipes and techniques that allow you to recreate the authentic flavors of Thailand in your own kitchen. Chef Robert Danhi has spent over twenty years traveling in Thailand and wants to share everything he's learned about Thai food . A James Beard nominee and CIA trained chef, Danhi provides expert guidance on acquiring and maintaining a well-stocked Thai pantry. Learn how to prepare 75 easy Thai recipes for any day of the week with basic ingredients and step-by-step instructions, including: Hot and Sour Tamarind Soup Stir-fried Pork, Basil and Chilies Classic Red Curry Chicken Golden Pork Satay with Thai Peanut Sauce Spice Crusted Fire-Roasted Shrimp Barbecued Banana Leaf Curry Fish Grilled Tofu, Curried Peas and Kefir Lime Pineapple Fried Jasmine Rice Stir-fried Peanut-Tamarind Noodles
Zao Fan
The Breakfast of China is a cookbook exploring the huge variety of dishes 1.4 billion people eat every morning. Recipes for buns, soups, noodles, and dumplings, delicious any time of day, have been expertly adapted for the home kitchen by SymmetryBreakfast creator, Michael Zee. Breakfast in China is an important affair. At dawn, the streets come alive with vendors setting up for the morning breakfast rush. Each will have their specialty that they make day in, day out, honing their recipe over years, and even generations. Locals are spoiled for choice, with a huge variety of spicy noodles, plump dumplings, and fluffy buns all made fresh to order right on their doorsteps. Michael Zee, creator of the popular SymmetryBreakfast account, has eaten his way around China, hunting down the very best versions of these morning favorites and recreating them at home so that you can too. In China, these are recipes devised for speed and convenience and so are also perfect for filling lunches, nourishing dinners, and quick and tasty snacks. Why not try: Dan dan mian, Sichuanese street-style noodles with a sesame paste sauce Jian bing, savory filled crepes Xiaolongbao, steamed Shanghainese soup dumplings Youtiao, or sweetened fried dough sticks, delicious dipped in fresh soy milk or covered in soft serve ice cream. With Michael as your knowledgeable tour guide, you'll be transported to the bustling streets of China, see the mesmeric pulling of noodles and pleating of dumplings, and be fully immersed in one of the most exciting and diverse food cultures in the world.
Persian Feasts
Food & Wine's Best Cookbook of 2024Barnes & Noble Reads Best Cookbook of 2024Eater's Best Cookbook of Fall 2024'One of the most soulful and personal books on refreshing, fragrant, and delicious Persian dishes that express her youth, family tradition, and sophistication.' - Daniel Boulud, chef and restaurateurAn exquisite collection presenting 100 Persian home-cooking recipes and stories from one family collectionWhen Leila Heller's mother, Nahid Taghinia-Milani came to the United States in 1979, she brought her recipes with her. Persian Feasts features Iranian delicacies in a dazzling tapestry of textures and aromas, from Shiraz in the south to Tabriz in the north.This exquisite collection of 100 dishes includes hearty stews, saffron-infused rice dishes, succulent kebabs, and delicate rosewater desserts - each one telling a story that is steeped in tradition and has been passed down from generation to generation. Unexpected ingredient combinations create distinctive tastes and aromas to every dish - from a simple Herb Frittata to a comforting Eggplant, Walnut & Pomegranate Stew to a delicately perfumed Cardamom and Rose Water Pudding.This highly personal book for home cooks - including family stories, historical accounts of food culture, recipe origins, and celebratory menus - is a feast for the senses, celebrating an abundance of spectacular food prepared with seasonal ingredients, fresh herbs, and fragrant spices. Beautiful specially commissioned food photography captures the bounty of this vibrant cuisine.
Chinese Cuisine
In China, our authors say, one is saluted in any venue with the question, "Have you eaten?" This simple phrase suggests how deeply anchored nourishment is in Chinese daily life. Food is about sustenance, but also communication of love and respect. A meal is about food but also memories and friendship. This book is the fourth in a series of illustrated guides to Asian cuisines and food culture. In it, you will find: An introduction to the three important daily meals Utensils from chopsticks to bamboo steamers and woks Cutting and chopping tools and techniques Sauces and broths Ingredients like bok choi, oyster sauce, kumquats and chillies. Then a rundown on the eight regional Chinese cuisines, which are very different from Hunan to Sichuan: Main ingredients: wontons and noodles, rice in all its forms, mushrooms and sprouts The principal proteins: pork, chicken and tofu Chinese herbal medicines and foods that cure Street food, dishes for special occasions and cakes for birthdays (steamed sponge cake, mooncake). Charming full-color illustrations show every kind of ingredient and dish, from the familiar to the unusual, and depict people in authentic situations enjoying food in their homes, at restaurants and on the street. The color illustrations of vegetables, utensils and labels make this guide very easy to follow for the novice and a warm reminder for readers of Chinese heritage.
Dishes with Strange Names
British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today's fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names. This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish's history and distinct features. While some dishes remain widely recognized and cherished classics, like 'the full English, ' 'colcannon, ' 'toad in the hole, ' and 'bubble and squeak, ' others are regional favourites, such as 'scouse' in Merseyside and 'parmo' in the North East. There are also lesser-known, rarely eaten delicacies like 'apple hat' and 'collier's foot.' For those intrigued by the misleading, such as 'squab pie' (made with lamb, not pigeon) or 'Glamorgan sausages' (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying 'toenail pudding' or a slice of 'fly cemetery'? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cook
Dishes with Strange Names
British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today's fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names. This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish's history and distinct features. While some dishes remain widely recognized and cherished classics, like 'the full English, ' 'colcannon, ' 'toad in the hole, ' and 'bubble and squeak, ' others are regional favourites, such as 'scouse' in Merseyside and 'parmo' in the North East. There are also lesser-known, rarely eaten delicacies like 'apple hat' and 'collier's foot.' For those intrigued by the misleading, such as 'squab pie' (made with lamb, not pigeon) or 'Glamorgan sausages' (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying 'toenail pudding' or a slice of 'fly cemetery'? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cook
Saffron & Stories
Embark on a sensory journey through the heart of Persian culture with "Saffron & Stories: A Culinary and Poetic Fusion" by P.T. Rautanen. In this captivating exploration, Rautanen unveils the intertwining tales of Persian cuisine and poetry, offering a unique narrative that transcends borders and connects readers with the essence of Iran's rich cultural tapestry.Discover the Essence of Persian Culinary Traditions: Dive deep into the vibrant history of Iranian culinary traditions, where each dish is a chapter in a flavorful history. Rautanen, inspired by his personal connection to Persian culture, shares recipes straight from his wife's kitchen and reveals how these traditions are more than just recipes - they are stories passed down through generations.A Feast for the Senses: Through vivid descriptions, Rautanen brings the tastes and aromas of Persian cuisine to life, making the flavors as palpable as the verses of the poetry he pairs with classic dishes like kebabs, saffron-infused rice, and hearty stews. This book is not merely a collection of recipes; it's an invitation to experience the soul of Persian culture through its diverse and delectable flavors.Culinary and Poetic Pairings: Explore the poetic soul of Iran as Rautanen seamlessly blends the art of Persian cuisine with the beauty of its poetry. Each dish is accompanied by carefully chosen poems that echo the sentiments and flavors of the food, providing a unique glimpse into the heart of Persian culture.Beyond the Kitchen: "Saffron & Stories" goes beyond the confines of the kitchen, delving into the evolution of Persian food and poetry over time. Rautanen contemplates the future of this culinary tradition, considering its global influence and enduring legacy.A Culinary Adventure Awaits: Join P.T. Rautanen on a flavorful journey, where every dish tells a story and every flavor sings a poem. "Saffron & Stories" is more than a book; it's an invitation to a feast of cultural understanding and appreciation, served with warmth and a deep sense of shared humanity.Immerse Yourself in the Fusion of Flavor and Verse - Order Your Copy Today!
The Complete Middle Eastern Vegetarian
The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices. Explore 330 delicious vegetarian recipes in this incredible cookbook. The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor--culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create The Complete Middle Eastern Vegetarian--a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.
Betty Saw’s Everyday Cooking
The veteran chef and doyenne of Malaysian cooking shares a delightful collection of hearty, wholesome family-friendly dishes.From meat and poultry to seafood, vegetables, rice, noodles and desserts, Betty's time-tested recipes showcase the richness and authenticity of Malaysian home cooking. This tantalizing collection of dishes includes: soy sauce chickensteamed pork with salted fishbutter prawns with toasted coconutTeochew steamed fishdried radish omelettefragrant yam ricevegetable saladbanana coconut cream with palm sugar syrupWritten in Betty's signature concise fashion, the recipes are easy to follow and will provide the necessary guidance for both new and experienced home cooks.
The Ultimate Thai Cookbook
Elevate Your Cooking Game with 1500 Days of Exquisite and Flavorful Thai Dishes Are you ready to embark on a tantalizing journey through the vibrant world of Thai cuisine?Have you ever wondered how to recreate the authentic flavors of your favorite Thai dishes at home?Curious about the secrets behind the perfect balance of sweet, sour, salty, and spicy notes that define Thai gastronomy? If so, this Thai cookbook is your gateway to unlocking the mysteries of Thai cooking.From vibrant street food to sophisticated royal dishes, this cookbook unveils the rich tapestry of Thai flavors. Master the art of balancing sweet, sour, salty, and spicy notes, and elevate your cooking with essential techniques, from perfecting curry pastes to mastering the wok. Explore the origins of Thai food, navigate local markets, and unlock the secrets of Thai spice blends. With useful tips, stunning visuals, and a diverse array of recipes, this cookbook is your passport to creating irresistible Thai dishes in your own kitchen. In this cookbook, you will find: Stunning Visuals---Immerse yourself in the world of Thai cuisine with an image per page, bringing recipes to life and igniting your culinary inspiration.Extensive Recipe Collection--- Indulge in a diverse array of recipes, from beloved classics to hidden gems, ensuring there's a dish for every occasion and palate.Practical Tips for Thai Cooking--- Elevate your culinary skills with practical tips and techniques, guiding you through the art of Thai cooking, from knife skills to mastering the perfect curry paste.Cultural Insights--- Gain a deeper understanding of Thai culinary traditions, regional influences, and the cultural significance behind each dish, making your cooking experience rich and authentic. Immerse yourself in the culinary wonders of Thailand and savor the true essence of Thai cuisine.
The Ultimate Thai Cookbook
Elevate Your Cooking Game with 1500 Days of Exquisite and Flavorful Thai Dishes Are you ready to embark on a tantalizing journey through the vibrant world of Thai cuisine?Have you ever wondered how to recreate the authentic flavors of your favorite Thai dishes at home?Curious about the secrets behind the perfect balance of sweet, sour, salty, and spicy notes that define Thai gastronomy? If so, this Thai cookbook is your gateway to unlocking the mysteries of Thai cooking.From vibrant street food to sophisticated royal dishes, this cookbook unveils the rich tapestry of Thai flavors. Master the art of balancing sweet, sour, salty, and spicy notes, and elevate your cooking with essential techniques, from perfecting curry pastes to mastering the wok. Explore the origins of Thai food, navigate local markets, and unlock the secrets of Thai spice blends. With useful tips, stunning visuals, and a diverse array of recipes, this cookbook is your passport to creating irresistible Thai dishes in your own kitchen. In this cookbook, you will find: Stunning Visuals---Immerse yourself in the world of Thai cuisine with an image per page, bringing recipes to life and igniting your culinary inspiration.Extensive Recipe Collection--- Indulge in a diverse array of recipes, from beloved classics to hidden gems, ensuring there's a dish for every occasion and palate.Practical Tips for Thai Cooking--- Elevate your culinary skills with practical tips and techniques, guiding you through the art of Thai cooking, from knife skills to mastering the perfect curry paste.Cultural Insights--- Gain a deeper understanding of Thai culinary traditions, regional influences, and the cultural significance behind each dish, making your cooking experience rich and authentic. Immerse yourself in the culinary wonders of Thailand and savor the true essence of Thai cuisine.
Ho Jiak
Journey to Malaysia with chef Junda Khoo in his new cookbook, Ho Jiak. Featuring more than 100 staple dishes, this rich collection of recipes showcases a dynamic cuisine steeped in tradition, from street food classics to true homestyle cooking. Ho Jiak, translating to 'good eats', is Khoo's modern interpretation of Malaysian cuisine. Owning one of the best restaurants in Australia, Ho Jiak Town Hall, Khoo draws inspiration from the recipes passed down to him from his beloved amah (grandmother) as well as the street vendors of Malaysia. Now, he brings these authentic and vibrant dishes to you. Starting with simple, budget-friendly meals to cook in 15 minutes, you'll then be shown how to make all the must-know hawker-style dishes like fried chicken wings and poached juicy Hainan chicken. Alongside the quick bites, Khoo also introduces nourishing homecooked meals, like crimson bowls of curry laksa, as well as dishes that are not commonly served in eateries outside of Malaysia. Think lotus roots steeped in a pork bone broth and fried bee hoon - a smoky, umami vermicelli noodle dish. Whether you're a travelled food connoisseur or simply wanting to expand your recipe repertoire with authentic cooking, Ho Jiak will help you to celebrate just what makes Malaysian food so special.
Japanese cookbook
Do you like new culinary experiences?Get ready to embark on a unique and thrilling culinary journey that will transport you to the depths of the fascinating world of Japanese cuisine."Japanese Cookbook" is a treasure trove of 40 recipes that unveil the well-guarded secrets of Japanese cooking. From the iconic "California Roll" to the succulent "Okonomiyaki", each dish is a masterpiece of vibrant flavors and irresistible aromas.Feel the excitement bubbling as you dive into the pages of this book. Learn to master the art of cooking both traditional and contemporary Japanese dishes. Impress your family and friends with stunning meals that incorporate authentic flavors.Don't miss the opportunity to bring home your copy of "Japanese Cookbook". Start creating incredible dishes today.Structure: Brief explanation of the origin of the dishPreparation and Cooking Time: To help you plan your meals efficiently, each recipe comes with an estimated preparation and cooking time.Ingredient List: Ingredients are listed in the order of use, with clear measurements and possible substitutions to accommodate different dietary needs or preferences.Step-by-Step Instructions: The recipe directions are written in a straightforward, easy-to-follow manner.Nutritional Information: For those who are health-conscious or have specific dietary requirements, each recipe includes a nutritional breakdown.Chef Tips: Where applicable, recipes are followed by additional tips, serving suggestions, or variations.Appetizers and Snacks, Traditional Dishes, Soups and Salads and much more...Features: Full-ColorHardcoverPhoto/illustration of each recipeAll the steps of the recipe separated by topics so you don't forget anything.Chef's Special TipNow the success of your recipes depends only on you, take this book it will be your best kitchen tool.
The Oldest Kitchen in the World
"A rare and fascinating insight into an ancient and delicious cuisine. This is the best sort of cookbook--with time-honoured recipes from the heart of a home." --Nigel Slater "Grants anyone the opportunity to enjoy over 4,000 years of rich culinary history in their very own kitchen." --Newsweek "A culinary delight"--Midwest Book Review "A definite must-try" --Booklist Discover one of the oldest and most authentic cuisines in the world with this unique cookbook, which explores the foundations of Middle Eastern cooking. From the world's oldest recorded cuneiform recipes, some 4,000 years ago, there is a straight line to the kitchen of Smuni Turan. Her recipes have been collected by her son in this cookbook. The Oldest Kitchen in the World describes both the cuisine and the culture of the Assyrians, also known as Arameans or Suryoye. Now scattered all over the world, they all still speak dialects of Aramaic, and more importantly: they still cook the dishes that all Middle Eastern kitchens are indebted to.
55 Vietnamese Recipes for Home
Embark on a gastronomic adventure through the vibrant and diverse culinary landscape of Vietnam with "55 Vietnamese Recipes for Home." This captivating cookbook invites you to explore the rich tapestry of Vietnamese cuisine, celebrated for its balance of flavors, fragrant herbs, and unique cooking techniques.Inside, you'll discover a meticulously curated collection of authentic recipes that showcase the essence of Vietnamese cooking. From the iconic Pho and aromatic Banh Mi to lesser-known regional specialties, each recipe is thoughtfully crafted to bring the distinctive tastes of Vietnam to your kitchen.Immerse yourself in the culinary traditions passed down through generations, as "55 Vietnamese Recipes for Home" shares not only recipes but also the stories and cultural significance behind each dish. This cookbook captures the visual appeal of Vietnamese cuisine and serves as a visual feast for the eyes.Whether you're a seasoned home cook or a culinary enthusiast eager to expand your repertoire, this cookbook is designed for everyone. With easy-to-follow instructions and accessible ingredients, you can recreate the magic of Vietnamese flavors in the comfort of your own home."55 Vietnamese Recipes for Home" is not just a cookbook; it's a passport to the heart of Vietnam's culinary heritage. Allow the enticing aromas and mouthwatering tastes to transport you to the bustling street markets and cozy family kitchens of this enchanting Southeast Asian country. Add this cookbook to your collection and savor the irresistible tastes of Vietnam with every turn of the page.
Korean Cookbook
"Korean Cookbook" invites you on a culinary journey to explore the rich and diverse flavors of Korean cuisine. From savory barbecue dishes to spicy kimchi and comforting stews, this book showcases the essence of Korean cooking through a collection of traditional recipes passed down through generations.Discover Korean Cuisine: Immerse yourself in the vibrant world of Korean food and culture as you uncover a treasure trove of authentic recipes spanning appetizers, main courses, side dishes, and desserts, each bursting with unique flavors and textures.Easy-to-Follow Recipes: Master the art of Korean cooking with step-by-step instructions, accompanied by vivid photographs and helpful tips to ensure success in the kitchen, whether you're a novice or experienced cook.Traditional and Modern Twists: Experience the versatility of Korean cuisine with a blend of classic recipes and contemporary interpretations that cater to modern tastes and lifestyles, offering something for everyone to enjoy.Key Ingredients and Techniques: Learn about essential ingredients, spices, and cooking techniques integral to Korean cooking, empowering you to recreate authentic flavors and recreate the magic of Korean cuisine in your own home kitchen.Culinary Adventures Await: Embark on a culinary adventure filled with bold flavors, aromatic spices, and unforgettable dishes that celebrate the rich culinary heritage of Korea and inspire you to experiment with new flavors and ingredients.����️ Ready to bring the flavors of Korea to your table? "Korean Cookbook" provides everything you need to embark on a gastronomic journey through the diverse and delicious world of Korean cuisine. Whether you're craving classic comfort foods or seeking to explore new culinary horizons, dive into these recipes and savor the tastes of Korea in every bite! ������������Top of FormBottom of FormChatGP
Di an
NAMED ONE OF THE BEST COOKBOOKS OF 2024: The New York Times, Esquire, and Los Angeles Times * ONE OF THE BEST COOKBOOKS OF FALL: Delish Discover and enjoy the delicious, vibrant flavors of Vietnamese cuisine with these authentic and modern recipes perfect for every home cook from social media star and acclaimed chef Tue Nguyen a.k.a. @TwayDaBae. Popular social media super-chef Tue Nguyen (better known to many as @TwayDaBae) moved to the US with her family from Vietnam at the age of eight. When she realized she wanted to pursue a career in food, her parents didn't support her choice, despite her mother being a wonderful cook and the inspiration behind many of Tue's recipes. Still, Tue went to culinary school to pursue her dreams. Since then, she's been featured in major publications like People, and her new restaurant, Didi in West Hollywood, has been covered by the Los Angeles Times, LA Weekly, The Infatuation, Eater, and more. Tue honors food and culture in everything she does, and Di An exemplifies that with its authentic salty, sour, sweet, and spicy recipes, many of which have been simplified for modern cooks. You'll still find the bold flavors of lemongrass, garlic, shallots, chili peppers, and of course, fish sauce, but presented in a way that even beginner home cooks will be able to cook and enjoy at home. Just like Tue's content for her growing legions of Instagram and TikTok fans, her cookbook is an invitation to share the love she has for her recipes including: Shaking Beef Braised Catfish Lemongrass Chili Oil Noodles Fish Sauce Wings Bo Kho "Birria" Tacos Bitter Melon Soup Spicy Beef Noodles Pho And more! In addition to delicious recipes, you'll find tips and tricks on entertaining, making the perfect essential sauces and condiments, and so much more to elevate even the most beginner home chef's cooking.
The Unofficial Ghibli Park Cookbook
Bring even more magic into your kitchen with this unofficial collection of recipes straight from the heart of the Japanese theme park inspired by Hayao Miyazaki's most beloved films! Studio Ghibli has bewitched and delighted our hearts since 1985 with its enchanting stories featuring magic, love, nature, and, of course, the tastiest-looking animated food ever! In 2022, that captivating charm was brought to life with the opening of Ghibli Park, a theme park so exclusive that it has just one location in Japan and requires reservations made months in advance to enter. Why not prepare for your next visit to this wondrous place in your own kitchen? With more than 50 movie- and theme park-inspired recipes, The Unofficial Ghibli Park Cookbook contains a variety of tantalizing and unique dishes, including: Spicy Shrimp Sandwich On-The-Go Onigiri Bento Nabeyaki Udon Fish Bowl Fruit Punch Float Ketchup Spaghetti Sandwich Matcha Chiffon Cake Seasonal Fruit Pizza And more! A delightful window into the park itself, The Unofficial Ghibli Park Cookbook will take you on a culinary journey that honors Hayao Miyazaki's greatest works.
Bahari
With honesty and curiosity, British-born Omani-Zanzibari chef Dina Macki explores the unique foodscape of Oman, in the first Omani cookbook to be written by an Omani chef. Bahari, meaning "ocean" in Swahili, is a culinary exploration of the rich flavors and history of Omani cuisine, a food culture shaped by boundless coastlines and complex maritime history, with origins and influences spanning Pakistan, Iran, India, the Swahili coast, and Portugal. In this distinctive cookbook, Dina Macki travels across Oman and Zanzibar, unearthing regional delicacies and recreating the food of her heritage. With more than 100 recipes for meat, fish, vegetables, homemade breads and dips, desserts, and drinks, Macki invites us into her kitchen, showing us how to create exquisite Omani dishes at home. Tapping into the stories behind the recipes and ingredients, Macki brings a fresh perspective in nuanced essays on migration and identity, exploring how food connects us to our past and our communities. Combining personal essays and contemporary twists on traditional recipes, Bahari takes us on a journey through the flavors of Oman, in a tale that is as fascinating as it is delicious.
Imad’s Syrian Kitchen
Complete with heartfelt stories, stunning photography, and beautiful illustrations, Imad's Syrian Kitchen features 90 sensational recipes celebrating the flavors of Syria. This is the first cookbook by Imad Alarnab, a renowned chef from Damascus. Imad now runs an acclaimed restaurant in London, which was named GQ's "Best Breakthrough Restaurant 2022." Imad's Syrian Kitchen is a bustling tour through 90 traditional and adapted Syrian dishes that can be made in the comfort of your own home. Imad introduces us to the delicious flavors and techniques of the Syrian kitchen. And alongside delicious recipes, mouthwatering photography, and beautiful illustrations, Imad shares the unforgettable details of how he came to settle in London, as well as the story of his home country, Syria. This book is a celebration of how food has the power to bring people together. From Imad: "From the traditional dishes that my mother first taught me to cook, to the imaginative food that has become my own, my recipes tell my story. Enjoy them simply on their own or pile your table high and gather with family and friends. Come, join the feast, and let me share with you the unforgettable flavors of my Syrian kitchen."
Indian Breads
No other landmass in the world contains so many discrete regions, disparate cultures and languages that so little resemble each other. It stands to reason, therefore, that this multicoloured subcontinent has thrown up cuisines of countless kinds. Since bread is a staple, in a country as vast and multicultural as India, it takes on many forms, and the kinds of breads on our tables--with a little help from our invaders--are as varied and numerous. Using different grains--millet, ragi, wheat, barley--and different fillings--cheese, potato, you can do such wondrous things with Indian breads that a conjuror would find it hard to replicate them.
Zaatari
Winner, IPPY Award Gold Medal (Cookbook - Specialty)"The recipes in Zaatari are glorious. Passed down the generations from mother to daughter, cooking keeps the people of Zaatari camp connected to the towns and villages of the Syria they fled." -- Claudia RodenOn the Jordanian-Syrian border lies Zaatari Camp, the largest Syrian refugee camp in the world. Opened in 2012 to provide new arrivals with emergency relief, the camp quickly became a locus of Syrian culture and tradition. In this thriving community of over 80,000 people, the residents of Zaatari combine ingenuity and imagination to ensure that the glorious culinary traditions at the heart of Syrian culture continue to be observed and celebrated. In this immersive culinary tour, Karen E. Fisher along with individual residents of the camp guide us through life at Zaatari, sharing its stories, its art, and its food. Authentically styled and stunningly photographed dishes accompany a vast array of recipes prepared by the camp's residents for family dinners and community celebrations -- and now for others to enjoy at home. Both an introduction to Zaatari Camp and a robust cookbook, Zaatari: Culinary Traditions of the World's Largest Syrian Refugee Camp offers an intimate encounter with Syrian food practices and traditions as they have been handed down through generations. All royalties from sales of the book are being forwarded to Zaatari Camp.
Middle Eastern Delights
Bring a New World of Flavor to Your Favorite Desserts Bring your kitchen to life with the smell of tantalizing ingredients like cardamom, rose, orange blossom, and pistachios. In this exciting cookbook, Lamees AttarBashi highlights the recipes she grew up on, as well as her own spins on the classics. With everything from kunafa and baklawa to halwa and manakeesh, each recipe will open new doors for your baking, or remind you of home. You'll be instantly transported to an Arabian bakery with treats such as: Kunafa Cheesecake Pistachio Cardamom Rolls Baklawa BitesCheese Manakeesh FlatbreadChurak Khaliat Al NahlDates and Walnuts with Salted Caramel CakeMaamoul Whether you're looking to make something simple or want to impress with an elaborate dessert, there's something for every occasion, so jump in and discover a whole new world of standout delights.
Japanese Foods That Heal
In Japan, the old ways have prevailed well into the 21st century. Small family run shops still make miso, tofu, shoyu, tamari, amazake and other traditional healing foods the same way they were made centuries ago. Perched on ladders, tamari makers gently stir fermenting brew in two-hundred-year-old wood vessels that easily top ten feet. Farmers cultivate shiitake and green tea and harvest sea vegetables according to the ancient, natural ways. These producers use the purest ingredients available and provide superior foods that promote and sustain health. In Japanese Foods That Heal, John and Jan Belleme introduce eighteen essential foods from Japan that are still cultivated and prepared using time-honored methods and recipes. These traditionally made healthy Japanese foods have been proven to cure and prevent degenerative disease, and to prevent premature aging--a fact the Japanese have known for centuries. By stocking up on these healing Japanese foods, your pantry will become a key element of your healthy lifestyle! This healthy Japanese cookbook includes everything you need to know about these healthy and delicious foods--from nutrition and medical facts to recipes and tips for creating wholesome and flavorful meals. You will come to appreciate how each food was produced in years past, how it can benefit your health and well-being, and how it is made today. This collection of recipes shows you how rewarding it is to prepare simple, nourishing meals that both promote good health and please the palate. A pronunciation guide and food glossary demystify Japanese foods that at first may seem exotic to Westerners. And a shopping resource offers practical tips for finding all the foods used in the book. Using this healthy Japanese cooking book as a guide, you will soon learn that the old Japanese saying Isoku Dogen, or "Food is Medicine," is more than a proverb; it is the key to a healthier, more fulfilling life.
Joon
In Joon, master chef Najmieh Batmanglij distills one of the world's oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh's fans have been making meals from her Food of Life for more than 30 years. For Joon she has simplified 75of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home.
 
 The recipes in this bookeach accompanied by a photograph of the finished dishcome straight from Najmieh's kitchen and include not only the classics of Persian cooking, but also some soon-to-be favorites, such as quinoa or kale cooked Persian-style. You'll discover delicious side dishes, from cooling, yogurt-based salads and tasty dips and spreads, to more sustaining platters of grains, beans and fresh herbs; tasty "kukus"frittata-style omelets filled with vegetables and herbs; spice-infused fish;
Magikal Mumbai Flavours
'Food and culture go hand in hand; as life moves on, we win some and we lose some. There are times where we have to learn to adapt, infusing our life with flavours. So far, my life - including my journey from the classroom to the restaurant - has been blessed with some very old as well as very new recipes of warmth and love.'Basic Indian cooking revolves around a healthy lifestyle, and in this wholesome book you will learn to cook old regional dishes like Malvani chicken (from Maharashtra on India's west coast), Mangshore jhol lamb (from Kolkata on the east coast), Laccha paratha (from the north), Kerala lamb curry (from the south coast), as well as modern fusion dishes from the global food village, such as Mexican chimichangas, Arabic ouzi, Mexican chaat, butter chicken pizza and spiced pesto fried rice - all with an Indian twist.'It has been an absolute pleasure and source of pride to share the tips and tricks I have inherited to make Indian cooking an experience for you, whether you are cooking alone or with your family and friends.'CHEF SEEMA DALVI
Samurai Dishes
Samurai have fired our imagination with their fighting spirit and heroic deeds ever since Europeans set foot on Japanese shores during the middle of the 16th century. But what was the fuel on which these men ran? What was in their stomachs as they rode into battle? More widely, what kind of ingredients and dishes did the medieval Japanese eat and cherish? What were their tastes and culinary traditions? These questions point to the wellsprings of Japanese cuisine, widely considered one of the most sophisticated in the world.To answer these questions, Samurai Dishes delves into the long history of Japanese cooking. It traces the origins and use of typically Japanese ingredients. It shows the importance of food (or lack of it) in times of trouble and its ceremonial role in battle, both on the eve of victory and in the wake of defeat. And it reveals the deep symbolism of food to the warrior as a source of nourishment and revival. What emerges is the important role of food in a society obsessed with prestige and pride. Moving toward the present, Samurai Dishes highlights the innate Japanese attention to quality, freshness, and seasonality of ingredients, the tools with which to prepare them, and the various traditions according to which they are served. To top it all, it presents thirty easy-to-make and mouthwatering historical Japanese dishes, each with photographs and step-by-step explanations. Samurai Dishes is a fascinating window into Japan's martial culinary tradition and a source of some really tasty recipes for which a samurai would have killed in an instant.
The Bento Lunchbox
Create delicious lunchboxes for the entire family in 30 minutes or less! This book provides easy, step-by-step instructions showing how to create six basic box lunches with many variations, and over 125 different recipes in a rainbow of colors -- the key to making your lunchbox look great. Learn how to make fun and easy bento lunch boxes with a variety of basic preparations, such as: Steamed rice with teriyaki chicken, sesame spinach and sauteed root vegetablesEgg salad sandwiches with crunch carrots and cucumbersRamen noodles with warm dipping sauce, savory pork and spinach Picnic bento with nori rolls, crispy mackerel, miso green beans and glazed sweet potatoesAuthor Sachiko Horie is a trained nutritionist who provides calorie counts for each recipe along with tips for healthy, balanced lunches that appeal to kids and adults. Detailed menu plans, make-ahead instructions, and color-coded assembly diagrams ensure that the entire family will be out the door on time with beautiful bento lunches in hand!
Lebanese Cuisine, New Edition
Discover the Flavors of Lebanon: A Culinary Journey Through Mediterranean and Middle Eastern Cuisine. Dive into the new edition of the beloved classic, Lebanese Cuisine, and explore over 185 authentic and modern recipes that bring the rich flavors of Mediterranean and Middle Eastern cooking to your kitchen. This beautifully updated edition features stunning new photos and a collection of recipes that will delight both novice and experienced cooks. Lebanese Cuisine offers a tantalizing array of dishes, including: - Traditional Homemade Hummus- Flavorful Falafel- Supreme Lamb Stew with Kibbi- Baked Chicken- Delicious Baked Fish with Tahini Sauce- Sweet Baklava- Farina Squares- Spiced Rice Pudding- Kibbi in Yogurt Sauce- Stuffed Eggplant Supreme- Grilled Kafta Complete with a glossary of Arabic terms and thoughtfully curated menus, this cookbook is an essential addition to every cook's library. Leila Habib-Kirske continues the legacy of her mother, Madelain Farah, who wrote the original edition to preserve her family's cherished recipes. In this new edition, Leila adds her own culinary creations and updates her mother's and grandmother's recipes, making this a truly unique collection. As Mediterranean and Middle Eastern cuisine gains popularity for its vibrant flavors and health benefits, Lebanese Cuisine stands out with its variety of vegetarian dishes and wholesome ingredients. Organized into sections for breads, soups, fish, entrees, kibbi, mihshi, rice dishes, vegetarian dishes, yogurt dishes, sauces, and desserts, this cookbook has something for everyone. And of course, it includes everyone's favorite: homemade hummus! Bring the taste of Lebanon into your home and enjoy the delicious journey through Lebanese Cuisine.
Madame Wu’s Handbook on Home-Cooking
Madame Wu's Handbook on Home-Cooking: The Song Dynasty Classic on Domestic Cuisine is the first Western language edition of the Wushi Zhongkuilu 吳氏中饋錄, one of the earliest Chinese works on home cooking and the only culinary work written by a Chinese woman from premodern China preserved in its entirety. This translation and annotation by Sean J. S. Chen of this enigmatic cookbook reveal details on the preparation and preservation of foods essential on household tables of Medieval China. It is a valuable snap-shot of Medieval Chinese gastronomy, documenting, among other things, the myriad of home fermentation techniques used in the Song dynasty household, the beginning of soy-sauce use in Chinese cuisine, and the prevalent consumption of Central Asian foods and sweets in Eastern China. The book includes forewords by academic reviewers Eugene N. Anderson and Miranda Brown, as well as preface and notes by the translator.
Shiraz and Syrah
Embark on an exceptional dining adventure with chef Mina Abdi's "Shiraz & Syrah", a convergence of Persian and French cuisine for a unique gastronomic experience. Amidst the vivid memories of Iran's rich culture, aromatic street food, and the elegant flavors of French cuisine, Mina invite you to explore the intertwining histories of Shiraz and Syrah.This cookbook encapsulates a lifelong passion for Persian and French cuisines and makes them accessible for everyday enjoyment. Discover exquisite flavors that transcend time and place, bringing two worlds to your kitchen. "Shiraz and Syrah" celebrates culture, love, and the pure joy of exceptional food.
Made in Bangladesh
Made in Bangladesh explores the delicious cuisine of Bangladesh in 75 tantalising recipes. Taking you through the six Bangladeshi seasons - summer, monsoon, autumn, late autumn, winter and spring - with warming flavours and memories, Dina Begum's Made in Bangladesh teaches modern classics and age-old recipes to home cooks across the world. Puchka (potato & chickpea filled pastry shells with tamarind sauce), Tenga (light & sour fish stew with green tomatoes), Narkel diye murghi (steamed chicken in a spiced coconut paste), Tehari (aromatic beef and rice cooked with mustard oil & chillies) and Dhood puli pitha (coconut-stuffed rice flour dumplings in molasses milk) are just a few of the enticing dishes she shares. Dina also offers advice on pantry essentials, a range of vegetarian, vegan and gluten-free recipes, and sample menus for feeding a crowd, celebrating how food brings community and festivity. A unique visual feast with beautiful food and location photography that captures the atmosphere and vibrancy of Bangladeshi food.
Oodles and Oodles of Vegan Noodles
Soba, ramen, udon, pho--saucy, slurpy noodles of every kind go vegan in this sunny cookbook. TikTok sensation Cheynese Khachame shares her noodle love, with over 50 dishes representing Japan, Korea, Thailand, China, and beyond . . . Soba Salad with Spicy Peanut Dressing to fill your belly at lunch Creamy Coconut-Curry Ramen for comfort food in 20 minutes (!) Steamy Drunken Noodles to pick you up after a night out Vietnamese Pho that turns simple spices into taste-bud bliss Cheynese's lovingly crafted recipes meet every craving with 100 percent plant-based ingredients: from summery japchae and zaru soba to classic shoyu ramen and fusion udon "carbonara." For noodle fans seeking oodles of options, these are soups, salads, and stir-fries simply not to be missed!
Kung Food
NATIONAL BESTSELLER - An exciting and unexpected collection of 100 recipes that re-examines Chinese American food "The recipes in Kung Food are so vibrant and bursting with flavor that you'll want to scrape your plates clean."--Andy Baraghani, author of The Cook You Want to BeA DELISH BEST COOKBOOK OF THE YEAR Jon Kung grew up as a "third-culture" kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media--not just as a means of creative expression, but as a way to teach and inspire. Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content. In Kung Food, he breaks the boundaries of flavors in chapters such as: - Snacky Snacks, Bites, and Cravings (Sesame Shrimp Toast, Vegan Fried Chicken Sandwich)- Noodles & Dumplings (Ginger Scallion Noodles, Buffalo Chicken Rangoon, Lamb Curry Dumplings)- Rice & Congee ("Clay Pot" Rice Tahdig, Mushroom Fried Rice)- Stir Fries (Szechuan Paneer, Faygo Orange Chicken)- Kung Foo Means "with Effort" (Hong Kong Chicken and Waffles, Dan Dan Lasagna) Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavors with his ultimate goal of redefining what Chinese American food can be.
