Sake
Sake has been designed to introduce readers to information and explanations about matching different sakes with traditional and modern, fusion Japanese cuisine. As part of this introduction to the enjoyment of sake, author Hideo Dekura begins by highlighting 28 of the most respected Kuramotos (sake brewers) in Japan. Each is explained in terms of their methods and what gives each brand its individual characteristics. Discover the strong work ethic needed to achieve the respected and admired level of workmanship that is required by the Kuramotos.This book is intended as a beginner's guide to explore how different sakes and food are combined to provide the perfect culinary balance. Readers will go on a journey of self-discovery to find the best makers of the very coolest Japanese sake brands and find out how to enjoy each with traditional and modern Japanese dishes.
Spice I Am
In this much anticipated cookbook Sydney-based Thai chef Sujet Saenkham shares his family recipes for the fresh flavors of regional Thai cooking so you can enjoy authentic Thai food at homeLeave the Thai takeaway menus in your kitchen drawer, as you learn how to make restaurant favorites such as Sujet's signature stir-fried crispy pork belly with basil, roasted red duck curry with eggplant, tomato and pineapple, and crispy prawn and lemongrass salad, as well as traditional classics like pad Thai, fishcakes, and a massaman beef curry from scratch. Throughout, Sujet offers practical advice on finding the ingredients and mastering the cooking techniques you need to create your own Thai feasts at home. Includes metric measures.
Donabe
A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi-Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.
Japanese Home Cooking
In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: Japan's approach to food Step-by-step photographs for all recipes that require more than the most basic skills Final dish presentation Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner Dashi stock base, symbol of Japanese cooking Notes on the history of Japanese regional cooking and the influence of foreigners The Japanese table. Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. Examples of the recipes are: Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floating island). For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.
Seoul Food Korean Cookbook
Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.Seoul Food Korean Cooking includes: 135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to KoreaSpecial chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tipsDetailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef
Sushi at Home
Eating Sushi is Easy. Making Sushi is Even Easier. Let your love of sushi inspire you to prepare and enjoy it in your home. This beautiful guide and cookbook opens a window to everything that's so fascinating--and intimidating--about sushi, while laying out easy-to-follow tips and techniques to help sushi lovers become confident sushi chefs. In Japan, sushi is often made by home cooks and served as a casual family meal. Sushi at Home honors the spirit of authentic, homemade sushi by walking you through the entire process, including: information on shopping for essential (but not extensive) sushi equipment recommendations for where to find core ingredients advice on how to select the freshest fish for sushi preparations for the perfect sushi rice using white or brown rice step-by-step illustrations for slicing fish, rolling maki, forming rice balls, shaping nigiri, and more 80 authentic, popular, and creative sushi recipes With no more than a sharp knife, rice paddle, and bamboo rolling mat, you're well on your way to confidently creating your sushi bar favorites--sake not included. Includes recipes for Tuna Sashimi with Sesame Seeds and Scallions; Marinated Mackerel Sashimi; Spicy Tuna Roll; Dragon Roll; Shrimp Futomaki; Yellowtail and Red Chili Temari; Salmon Nigiri; Avocado, Cucumber, and Shiso Nigiri; Diced Ginger Eggplant Gunkanmaki; and many more!
Maangchi's Real Korean Cooking
A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking--Maangchi's Real Korean Cooking is a must-have for your kitchen.Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi's Real Korean Cooking, she shows how to cook all the country's best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.With her step-by-step photos--800 in all--Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers' questions.
Essential Wok Cookbook
Classic Chinese flavors come home-a comprehensive Asian cookbook.Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides: Step-by-step illustrations for how to fold a dumpling, egg roll, and wontonFun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookiesRecipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10)Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heatIf a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!
Thai Slow Cooker Cookbook
All Your Thai Favorites at the Push of a Button Want to make a classic Thai curry without having to keep a watchful eye? Are you looking for a simple way to create restaurant favorites like Pad Thai in your own kitchen? With the Thai Slow Cooker Cookbook, you can enjoy fresh and flavorful Thai dishes at home with the convenience of your slow cooker. Why slow cook? Slow cooking consolidates steps, takes out the guesswork and infuses dishes with flavor-no need to wait a day or two for the dish to rest. Got the goods? Stock your pantry the Thai way with a list of essential ingredients and shopping tips for hard-to-find ingredients. Short on time? All the slow cooker recipes in this book prep in 20 minutes or less. Craving Thai sides? Supplement your slow-cooked meals with recipes for classic Thai sides, like papaya salad, chicken satay, and curry puffs. Dietary restrictions? With a mix of dishes great for omnivores and vegetarians alike, labels also indicate if a recipe is soy-free and/or nut-free. Today's busy world can make getting a healthy and satisfying meal on the table a challenge. Skip the wait for takeout and come home to wholesome Thai food, cooked by you, for you. Recipes include: Curried Kabocha Coconut Soup, Thai Sticky Wings, Massaman Sweet Potato and Tofu Curry, Chicken Red Curry, and Sweet Pork"
Rose Water and Orange Blossoms
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
Kyotofu
Learn how to craft unique and delicious Japanese inspired desserts in this cookbook filled with 75 decadent recipes. Japanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu, award-winning baker, Nicole Bermensolo, presents 75 classic American sweets, like cheesecake, brownies, and muffins, combined with Japanese ingredients to create one-of-a-kind desserts. Try recipes like Green Tea White Chocolate Cupcakes, Black Sesame Caramel Mousse, Kinako Waffles, and Nashi Pear Crumble. Perfect for beginners to Japanese cooking, Kyotofu is divided by Japanese ingredient, includes a glossary of foreign terms, and suggests where to buy less familiar products. Plus, for those who want a healthier dessert, all the recipes can be made completely gluten-free thanks to Nicole's cup-for-cup flour recipe.
The Food of Taiwan
Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking--from home-style dishes to authentic street food While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider's look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan's coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.
Yan-Kit’s Classic Chinese Cookbook
Learn to cook traditional Chinese food with this extensive collection of authentic recipes from Chinese cookery expert Yan-Kit So. Dim-sum, dumplings, Cantonese food -- you name it -- this classic book has every recipe and cooking method you need to prepare delicious, authentic Chinese food.With thirty years as a favorite in home kitchens everywhere, Yan-Kit's Classic Chinese Cookbook is a staple for cooking traditional Chinese food. Now this bestselling cookbook is reborn with wonderful photography that makes cooking Chinese food recipes understandable and simple. Even inexperienced cooks can find easy recipes in this complete collection, and more experienced chefs will find plenty to challenge and delight them as well.Step-by-step instructions, tips and techniques, and complete menu ideas make Yan-Kit's Classic Chinese Cookbook inviting for home cooks of all skill levels: Find a new favorite dim-sum recipe, learn a great technique for dumplings, or polish your proficiency in the art of delicious Cantonese food. Yan-Kit's proficiency and expertise in cooking authentic Chinese food makes her the ideal chef to begin a journey into cooking Chinese food, and a trusted ally in guiding you in more expert Chinese dishes.
Sharing Morocco
Bring Morocco into your kitchen with Ruth Barnes, the Petite Gourmande.In Sharing Morocco: Exotic Flavors from My Kitchen to Yours, Ruth Barnes bring to life the rich culinary history of her family's homeland while also making the cuisine accessible to the home cook. She shares her tips and techniques for preparing Moroccan classics like bastilla, lamb with apricots and prunes, and chicken with preserved lemons, as well as more familiar dishes like baba ganoush, baklava, and kebabs.Like so many home cooks, Barnes is a busy spouse, parent, and professional who cannot spend all day in the kitchen preparing complicated meals. But, like so many, she is committed to serving her family home-cooked meals that are fresh, healthy, and flavorful.In Sharing Morocco, she has simplified the recipes that she loves by identifying common ingredient substitutes or demystifying the complex spice combinations so often found in Moroccan cuisine. She does not shy away from shortcuts, like utilizing pre-made phyllo dough. And, as an avid hostess, she is an advocate for freezing an extra batch of this or that to serve to unexpected guests!Sharing Morocco is an ideal cookbook for home cooks who are new to the flavors of the Middle East or who simply enjoy exotic food. Readers will find Barnes to be a warm and welcoming guide to a culinary journey of the colorful spices and vibrant flavors of her homeland.
Dumplings All Day Wong
BECOME A DUMPLING MASTER WITH HELP FROM A TOP CHEF Making delicious, unique dumplings has never been easier with celebrity chef Lee Anne Wong's most coveted recipes and techniques. Each recipe in Dumplings All Day Wong will have you creating one-of-a-kind dumplings that wow your family and friends. Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come.
Japanese Cooking Made Simple
Easier and tastier than ordering out--make authentic Japanese recipes at home. Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight. People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so. Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate. In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy.
Effortless Bento
Bento books have been some of the more accessible and popular genres coming out of Japan over the last few years, and Effortless Bento is essentially the bento encyclopedia. Filled with hundreds of full-color photos and numerous recipes this is the essential box lunch book.
Japanese Cooking Made Simple
Easier and tastier than ordering out-make authentic Japanese recipes at home.Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight.People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so.Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate.In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy.
Authentic Egyptian Cooking
Traditionally, Egyptian cooking has been best practiced and enjoyed at home, where generations of unrecorded family recipes have been the sustaining repertoire for daily meals as well as sumptuous holiday feasts. Abou El Sid, one of Cairo's most famous restaurants, has become well known for its authentic Egyptian dishes, and now presents more than fifty of its most classic recipes in a cookbook for the enjoyment of home cooks all over the world. Egyptians will recognize their favorites, from holiday dishes such as Fettah to the arrays of appetizers like aubergine with garlic, special lentils, and tahina; those new to Middle Eastern food will find the recipes simple and simply delicious, and enjoy the Egyptian table even if they don't have the heritage of the pharaohs in their family backgrounds. - 57 authentic Egyptian recipes from starters to main courses to desserts. - Each recipe illustrated with gorgeous, full color photographs. - Beautifully designed and visually sumptuous boutique book.
L.A Son
A memoir and cookbook from the creator of the gourmet Korean-Mexican taco truck Kogi, the star of Netflix's "The Chef Show," and the culinary advisor to Jon Favreau's film "Chef.""Roy Choi sits at the crossroads of just about every important issue involving food in the twenty-first century. As he goes, many will follow."--Anthony BourdainFrom the maverick chef the New Yorker called "The David Chang of L.A." comes a cookbook that's as inventive, creative, and border-crossing as the city to which it pays homage: Los Angeles.Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved--and, with the creation of the Korean taco, reinvented street food along the way.Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.--including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas--L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.
Eat With Your Hands
__Sushi is really easy to make and a great meal for little hands. Eat with your Hands is a fun sushi cookbook aimed at children, teaching them sushi-making basics, with easy-to-follow recipes. Children will love being able to add their own filling and create delicious and healthy sushi that you'll enjoy eating too!
Traditional Recipes of Laos
This version reestablishes the Lao text and prints the English unchanged from previous editions. The notebooks are a precious resource for those wishing to cook Lao food: the 124 recipes were compiled to give a balanced view of the cuisine (albeit from quite a high-ranking perspective). In the thirty years since its first appearance, materials and ingredients have become easier to source, and the cooking techniques and styles more familiar to us. The dishes, therefore, are very cookable. There is a long prefatory section, written by the late Alan Davidson and his daughter Jennifer, which explains much about Lao cookery, ingredients and equipment. The whole book is plentifully illustrated with drawings done from life by Soun Vannithone and other Lao artists. The introduction is 50 pages long and covers the life of Phia Sing; Lao eating habits and attitudes to food; Lao culinary terms and culinary equipment; and Lao ingredients.
Beyond Curry
Recipes from Gods own country - Kerala Indian Cuisine has much more to offer than Curries and Tandoors. Kerala the southern state of India, Advertised by state tourism as gods own country for its natural beauty. When considering international recognition for Indian cuisine Kerala has not yet received its deserved place. As a chef I am proud to represent my homeland, In this book the basic recipes are preserved to its complete origin from my mother even its presented in its luxurious way.This book is done as a chef-learning diary than normal cookbooks; all the recipes are tested and tried in my home kitchen through the book. we will discuss more than Kerala cuisine recipes, like food designing, plating concept, restaurant business and more "Chefs always aim to own and cook in your restaurant, While working for others"Factors in food design conception, what, where these factors have to complement each other rarely even contrasting when combined will result in excellent food presentation scenario. How to maximise on your cooking skills and Ingredients used. Sometimes you need to play with contrasting colours when presenting complex dishes(more than three main Ingredients)We learned cooking is the art and science of good eating. In addition, it can be defined as the study of food and culture, with a particular focus on gourmet cuisine. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. However, many occasions chefs who challenge the laid down path have succeeded in creating a name for him-self. Many food presentations are closely related to the people culture & their eating habits, even religions have greater influence on how food is cooked & presented. In Indian cuisine the cultural influence is food is very high and as Indians, we have to preserve our cultural heritage. Being modern in cooking & presentation skills is not to copying the west but to present in global standards while keeping our authenticity.Being a Restaurant ownerOnce you have decided to work for yourself, it is a great and bold decision you made for your life stick to it. I will suggest it is better to have a service industry background to start a restaurant business. If you are only a promoter its fine when you have an expert team to take care of your business.Kerala cuisine is an unexplored area of Indian cuisine. Its possibilities are unlimited and very cost effective in terms of producing fantastic dishes.Kerala dishes are simple and lean compared to other rich cuisines of India it is mainly due to the coastal influence in Kerala cuisine.Kerala cuisine has a fantastic legacy of seafood recipes, which will be an added advantage for any Indian restaurants.Kerala cuisine has to be marketed to bring in clients since it is a new taste than the normal Indian cuisine restaurants.There has to be a strong plan and decision to be made before you take your first step. Once you made your decision never look back whatever hardship it may take make your plan a reality.'Any remarkable Journey starts with a single step'Given are some snippets about the content of book with hand picked recipes of kerala dishes from my mother enjoy reading and CookingBobby Geethafinediningindian
Taste of Nepal
WINNER GOURMAND COOKBOOK AWARD for Best Foreign Cuisine Cookbook"Highly recommended: a 'must' for any serious international cookbook collection: there's simply nothing like it on the American market." --The Midwest Book ReviewThe landlocked nation of Nepal is tucked into the Himalayan mountains between India and Tibet. Nepali cuisine is surprisingly diverse for such a small country, with influences from both neighboring countries. In this cookbook, the popular staple daal-baat-tarkaari (rice served with lentils and vegetables) is showcased in all its healthful variations, as are a variety of potato, meat, and fish dishes.With more than 350 authentic, easy-to-follow recipes, Taste of Nepal is a complete culinary journey with guides to Nepali ingredients, kitchen equipment, and planning traditional meals, a Nepali-English glossary of terms, and delightful illustrations by a Nepali artist. Sample recipes: Maas ko Baara (Urad Bean Fritters) Kesari Bhuja (Saffron Rice) Daal ra Paalungo ko Saag (Spinach Dal) Phulka Roti (Whole Wheat Flatbread) Bhanta Saandheko (Roasted Eggplant with Sesame Seeds) Dashain ko Boka Maasu (Dashain Goat Curry) Tarkaari ko Momo (Mixed Vegetable Momo Filling) Piro Golbheda ko Chutney (Hot and Fiery Tomato Chutney) Doodh Haaleko Chiya (Milk Tea)
Nobu
With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine. Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking. While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style. In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation. Featuring a preface by Robert De Niro, a foreword by MarthaStewart and an afterward by Japanese actor Ken Takakura, Nobu The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike. Tantalizing seafood recipes from the kitchens of a superchef
Every Grain of Rice
Fuchsia Dunlop trained as a chef in China's leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.Try your hand at stir-fried potato slivers with chili pepper, vegetarian "Gong Bao Chicken," sour-and-hot mushroom soup, or, if you're ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.
Jerusalem
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
100 Easy Chinese Suppers
Northern Thai Chicken Noodle Soup, Crackling Chinese Roast Pork, Peking-Style Caramel Walnuts, and moreKen's favorite quick and simple Chinese recipes collected here are perfect for a cozy after-work meal. From stews and curries to easy stir fries and healthy steamed and braised dishes, there are also some great light bites and easy entertaining recipes. These recipes will turn home cooks from the take out or delivery to the wok. Includes dual measures.
Malouf
A stunning and comprehensive compendium of modern Middle Eastern recipes. The recipes in this luminous volume are inspired by countries that make up the Middle East--from North Africa and Moorish Spain through Turkey, Lebanon, Syria, and Jordan to Iran and the Arabian Peninsula. Malouf reflects the Middle Eastern spirit of generosity and sharing with the 300-plus recipes organized into seven sections including Soups, Small Dishes, Large Dishes, Side Dishes, Bakery, Sweet, and Larder. As refined and exquisite as the dishes look, they're all achievable in a home kitchen. Try goat cheese in vine leaves, seared scallops with almond crumbs or Egyptian eggs in dukkah to start, perhaps followed by veiled quail with rice, date and rose petal stuffing, or cardamom and honey-glazed duck breasts. For a red meat fix, there is the slow-cooked lamb with quinces or the whole beef fillet in coriander-peppercorn rub. Try the salmon grilled with fennel, lime and sumac with a honey-roasted pear and walnut Salad, wild mushroom couscous, or seven vegetable tagine. And to finish on a sweet note, there's sticky ginger cake, profiteroles with thick fig cream, watermelon and rosewater sorbet or even a Turkish Delight martini. Malouf brings the exotic spices and delicious flavors of Middle Eastern cuisine to life in your home!
Izakaya
Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is "starting to shove the sushi bar off its pedestal." While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture. A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to "design" a meal as the evening progresses. Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese "comfort foods" such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, "how-to" advice on menu ordering, and much more. For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.
200 platos tailandeses / 200 Thai Favorites
The books in this series each feature 200 recipes that use readily accessible ingredients and feature techniques well within the ability of any cook, regardless of skill level. Full-color photographs walk readers through creating a variety of healthy, delicious, stylish dishes that pamper the palate and are perfect for any occasion. Cada libro de esta colecci籀n incluye 200 recetas que utilizan ingredientes f獺ciles de encontrar y procedimientos muy asequibles para cualquier cocinero, sea cual sea su nivel. Fotograf穩as a todo color ayudan a los lectores a crear platos saludables, sabrosos y con estilo que miman el paladar y son perfectos para cualquier ocasi籀n. This guide to authentic Thai cuisine features favorites such as red curry with roasted duck and more exotic and delectable dishes such as red snapper with three-flavor sauce. Esta gu穩a para la cocina tailandesa incluye recetas favoritas como el curry rojo con pato asado y platos m獺s ex籀ticos y exquisitos como un pargo colorado con salsa de tres sabores.
Sushi
Sushi is food without equal. It is known both as an internationally-beloved delicacy and a Japanese treasure. Edomae Sushi, the variety most commonly seen in America today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and balance are essential. From the fish selection and rice preparation down to the tea with which it is served, every detail counts. Renowned sushi chef Kazuo Nagayama's own personal recipes are presented here with exquisitely photographed examples that provide a glimpse into the painstaking art that goes into making each piece that is sure to leave the reader salivating! Sushi is arranged by season reflecting the availability of the main ingredients and includes thoughtful descriptions and informational graphics.
