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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Yamuna Devi
0525245642
June 1990
Hardcover
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From Publishers Weekly
This impressive volume introduces light, nutritious food that lends itself to attractive presentation. Piquant pairings include banana-and-pomegranate salad, minted cucumbers and strawberries, and lemon stuffed with almond-chickpea pate. Such elegant dishes might easily grace the most sophisticated table without a whisper of the pedestrian connotations sometimes associated with vegetarian cooking. A prodigious, 800-page labor of love illustrated with lovely, delicate line drawings, the meticulous, encyclopedic cookbook faithfully reflects the philosophy that cooking is "a spiritual experience . . . a means of expressing love and devotion to the Supreme Lord, Krishna." The most esoteric ingredients are defined and demystified. And mail-order sources will help readers locate the requisite bitter melon, tamarind...


The Breath of a Wok
Grace Young
0743238273
Sept 2004
Hardcover
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From Publishers Weekly
Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's "breath" is the heat rising from the sizzling instrument as a dish is finished, but also much more, according to Young (The Wisdom of the Chinese Kitchen). She offers a profound meditation on the wok's spiritual place, as well as its history and uses. As such, the book may be appreciated as a work of food scholarship as well as a cookbook. Nearly half of it concerns wok arcana, from an assessment of the best wok for a home kitchen to half a dozen "recipes" for seasoning a new wok (like Mr. Wen's Chinese Chive Rub). Naturally, the majority of the recipes are for stir-fries, such as the familiar Kung Pao Chicken....


The Complete Asian Cooking Companion : The Indispensable Reference Guide to Asian Ingredients, Equipment, Recipes, Tips, and Techniques

1592235727


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Book Description
The Complete Asian Cooking Companion reflects the great diversity that is Asian cuisine, from authentic recipes steeped in history to contemporary classics and ultramodern fusion of east and west styles. Apart from being full of wondrous flavors and textures, the recipes presented here are healthy, using fresh ingredients. They are also easy to prepare, true to the Asian food philosophy.



Korean Cooking for Everyone
Ji Sook Choe
4889961240
Sept 2003
Paperback
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From the Publisher
Perhaps the best-known dishes from Korea are the pungent relish kimchee and the barbequed meats called bulkogee. Korean cuisine, however, includes a blend of old and modern tastes with influences from all over Asia, including China and Japan. Quick & Easy Korean Cooking for Everyone includes over sixty recipes that showcase the uniquely fresh style of Korean cuisine, which utilizes high-quality ingredients and spices to achieve delicious tasting meal. This book also includes some of this country's most popular homemade dishes.

About the Author
Ji Sook Choe was born in Seoul. She was an important contributor in "raising" the quality of Korean cuisine in Japan. Yukiko Moriyama teaches cooking classes in Seattle and is currently a member of the International Association of...


The Best of Vietnamese and Thai Cooking: Favorite Recipes from Lemon Grass Restaurant and Cafes
Mai Pham
0761500162
October 1995
Paperback
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Amazon.com
Mai Pham has woven wonderful memories between the recipes of this beautiful book: memories of her childhood in Bangkok, her Vietnamese family and their reverence for good food, her husband's search for the best pho recipe in Saigon. The recipes themselves are light, healthy, and loaded with the unique flavors -- strong and delicate, tangy and mild, sweet and mouth-puckeringly sour, always exotic and delicious -- of Southeast Asia. Pham owns the Lemon Grass Restaurant and Cafes in Sacramento, and is a well-known teacher of Southeast Asian cooking.

Review
Light, Fresh, Exotic, and Delicious!

See all Editorial Reviews


Mangoes & Curry Leaves
Jeffrey Alford
1579652522
Nov 2005
Hardcover
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From Publishers Weekly
Starred Review. With their most recent cookbook, Home Baking, the authors of Seductions of Rice and Hot Sour Salty Sweet strayed slightly from the kind of pungent Asian food that is their strength, but they're back on track with this paean to the subcontinent, which they've been visiting separately and together since the 1970s. The many dals, like soupy Easy Karnataka Chana with chickpeas and salads like Nepali Green Bean-Sesame Salad are simple and terrific. Entrees are often spicy and always authentic, like Goan Pork Vindaloo, made by rubbing a vinegar-spice paste into the meat. A chapter on street foods is full of promising tidbits, including the suggestion that readers make fried foods such as Mushroom Pakoras with Fresh Herb Chutney for guests (so long as they don't mind spending a whole lot of time in...


Semi-Homemade Cooking 2
Sandra Lee
0696227150
September 2005
Paperback
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Book Description
Fabulous family-friendly recipes for every palate and mood, created from an inspired pairing of fresh and convenience products. Recipes feature the best of Italian, Asian, and Latin American cuisine, barbecue favorites, comfort food classics, slow cooker creations, everyday dinners, and special occasion inspirations.

Sandra lends her Semi-Homemade, worry-free, time-saving approach to a host of delectable appetizers, snacks, main dishes, side dishes, salads, and desserts.

The on-call pantry—a foolproof list of at-the-ready convenience foods for recipe success at a moment’s notice.

Tasteful tablescapes make every dining experience special.

Beautiful color photo of every recipe.

About the Author
Sandra Lee is an internationally acclaimed Lifestylist® and...



The Complete Book Of Sushi
Hideo Dekura, et al
0794603165
October 2004
Hardcover
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Book Description
The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease.
Featuring a wide variety of recipes for:
Planning and preparing a sushi meal
Sushi rolls
Nigiri-sushi
Molded sushi
Hand-Rolled sushi
Vegetarian sushi
Chirashi-sushi
Wrapped sushi
Sushi rice in fried tofu bags
Sushi in a bowl
New sushi
Drinks, sauces and side dishes

About the Author
Hideo Dekura heads a...


Curry: A Tale of Cooks and Conquerors
Lizzie Collingham
0195172418
December 2005
Hardcover
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From Publishers Weekly
Starred Review. There's nothing like trying to represent the food of India on a two-page menu to raise tricky questions about authenticity and mass taste. Isn't curry really a British invention? Does chicken tikka masala have anything to do with Indian food? Fortunately, Cambridge-trained historian Collingham supplies a welcome corrective: the cuisine of the Indian subcontinent has always been in glorious flux, and the popularity of chicken vindaloo on London's Brick Lane or New York's Curry Row (and beyond) is no simple betrayal of the cuisine. (As far as charges of cultural imperialism go, if it weren't for the Portuguese, the chilli pepper never would have had its massive impact on the region's delicacies.) Easy stratifications wilt in the face of fact: Hindu and Muslim culinary traditions have been...


The Tsunami Restaurant Cookbook
Ben Smith
1589802829
Sept 2005
Hardcover
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From Publishers Weekly
When late '90s Pacific Rim cuisine appears in a cookbook for a popular Memphis restaurant, it reveals the extent to which fusion food has transformed the country's gastronomic landscape. This cookbook has a pleasant naiveté, taking the reader back to a time before wasabi mashed potatoes could be found on diner menus. Smith delightedly mixes Thai lemongrass, Malaysian sambal and Japanese sake to create a spicy-sweet version of the oh-so-American Oysters Rockefeller. Wasabi peas are tossed with noodles, an "Asian vegetable" medley (shredded zucchini, yellow squash, carrots and red bell peppers) and topped with salmon seared in olive oil. Despite the Asian bent, French terminology (salmon paillard? Potato batonettes?) frequently appears in the text. For an additional schizophrenic twist, chipotles infuse a...


Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
Jeffrey Alford, Naomi Duguid
1579651143
October 2, 2000
Hardcover
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Book Review
The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Hot Sour Salty Sweet, which takes its name from the principal taste sensations of the region's cooking, provides an unparalleled culinary journey through this fertile land. Though the book contains a wealth of anecdotal material, its great strength lies in its 175 recipes, explicit formulas for the likes of Shrimp in Hot Lime Leaf Broth, Lao Yellow Rice and Duck, and Hui Beef Stew with Chick Peas and Anise. The breadth and substance of this authentic yet approachable collection is truly exciting; readers who cook from the book (not difficult to do once ingredients are assembled and techniques understood), as well as those searching for the best kind of armchair travel, will be delighted.

...



Blue Ginger
Ming Tsai
0609605305
Nov 1999
Hardcover
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Book Review
Thanks to his cooking program on the Television Food Network, Ming Tsai has gone from chef to culinary celebrity, taking recipes from his Massachusetts restaurant, Blue Ginger, and using them to introduce cooking with Asian ingredients in a most appealing way. Beyond being attractive, serene, and engagingly articulate, Ming Tsai makes cooking with Asian ingredients look easy. This book, a companion to his television shows, offers the same approach and low-key instructions that viewers have come to love. To fill in the visual details for those who have not viewed the cooking series, the book includes step-by-step black-and-white photos for filling potsticker dumplings, rolling sushi, and preparing sushi rice, as well as glorious color shots of many of the completed dishes.

Tsai's specialty is bringing ingredients and...



A Taste of Persia: An Introduction to Persian Cooking
Najmieh Batmanglij
093421154X
February 1999
Paperback
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From Publishers Weekly
Rose petals, angelica powder, barberries and dried Persian limes are among the unusual elements that will awaken Western palates in the fare served up by chef and teacher Batmanglij (New Food of Life). Before presenting an array of recipes aimed at the adventurous cook, she notes that the cuisine of Persia (known as Iran, since 1935) is akin to Chinese in that it is thousands of years old. Some dishes, such as Shish Kabab and other skewered meals, are familiar, but many will be decidedly exotic to the uninitiated: Pistachio Soup is based on the nut with a name derived from a Persian word; Sweet and Sour Stuffed Chicken boasts a filling of onion, garlic, prunes, apples, dried apricots and cinnamon; a spice rarely used in this country flavors Grilled Fish with Sumac. Thirteen braised dishes known as khoreshes...


Madhur Jaffrey's Quick and Easy Indian Cooking
Madhur Jaffrey
0811811832
May 1996
Paperback
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Book Review
Ever get a midnight hankering for onion fritters, or for a plate of lamb stewed in coconut milk? The recipes for these Indian delicacies are widely considered to be on the forbidding side. Yet Madhur Jaffrey, an international authority on Indian food and the host of several tandoori-driven TV shows, makes it all seem relatively easy. The kicker: more than 70 of the dishes can be prepared in a half-hour or less.

Book Description
Madhur Jaffrey, the world's foremost authority on Indian cooking, shows both expert and novice cooks how to create an enticing Indian meal in just a few quick steps-and all in under 30 minutes. In 60 easy-to follow recipes, Jaffrey shares her secrets for sumptuous curries, fragrant rice dishes, hearty legumes, mouthwatering chutneys and relishes, refreshing...


Growing Up in a Korean Kitchen
Hi Soo Shin Hepinstall
1580082815
June 2001
Hardcover
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Book Review
Korean cuisine is a tantalizing blend of sour, sweet, hot, burning hot, salty, bitter, and nutty, or so writes Hi Soo Shin Hepinstall, author of Growing Up in a Korean Kitchen. Part autobiography and part cookbook, this remarkable work provides a practical introduction to a cuisine Americans have encountered with delight, and a poignant memoir of a time and place in which an average family meal could consist of seven or more dishes, hierarchically served according to gender and family standing (males and grandmas ruled).

Beginning with a scene-setting journey to the author's childhood home, the book then provides a detailed account of relevant ingredients, equipment, techniques, and sauces and pastes (many based on soy beans and red pepper). Over 175 recipes follow for a wide range of everyday and special-occasion...



Spices of Life : Simple and Delicious Recipes for Great Health
Nina Simonds
0375411607
February 1, 2005
Hardcover
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Book Review
Award-winning author, Nina Simonds (A Spoonful of Ginger) has had an ear cocked to the healing properties of food since beginning her studies of Chinese cuisine in Taiwan. Give a culture a few thousand years to grow and flower and it will have a thing or two to say about what's good to eat, and what's good for you to eat, no question about it. Other cultures may not have it all quite as tabulated and codified as the Chinese (or Hindu culture with the laws of Ayurveda), but have settled over the eons on a way of life and cooking that works to the benefit, not the detriment, of the body. Mediterranean culture comes to mind. Measure all that against fast food and a culture (our own) that willfully strips time away from the daily need to eat--and not just eat alone, but as a family or group with time for each other--and you have...


Quick & Easy Vietnamese
Andre Nguyen
4889961259
Sept 2003
Paperback
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From the Publisher
For more than two thousand years, Vietnam has been subjected to a near continous series of foreign occupations and that has created a lasting influencing on its cuisine. Today, Vietnamese cooking has gained international attention for its wide variety of healthy and delicious dishes. Most of the recipes are not fiery hot or greasy and are made with many different blends of herbs and spices. Quick & Easy the Vietnamese Home Cooking for Everyone contains recipes for some of the best-known dishes including, Goi Cuon (fresh spring rolls with rice noodles and mint), broiled prawns skewered with stalks of fresh lemongrass, and Chicken Pho (a delicate broth of chicken and noodles seasoned with cinnamon and anise). In all, this book introduces over seventy of the most famous recipes and is loaded with helpful hints. All...


Korean Home Cooking (Essential Asian Kitchen Series)
Soon Yung Chung
0794650066
December 2001
Hardcover
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Book Description
Korean cooking is one of the healthiest in the world. Now, with Korean Home Cooking, discover how easy it is to create the delights of Korean cuisine at home. A variety of spicy and warming dishes graces the pages of this delicious new cookbook, including traditional favorites like classical Korean mung bean pancakes, traditional rice with Korean vegetables (Bibimbup), and cucumber kimchi with fillings, as well as modern dishes such as pan-fried fish with chili sauce and barbecued beef with vegetable skewers. All the recipes in this beautiful cookbook are accompanied by step-by-step instructions and gorgeous full-color photography.
The perfect guide for cooks of all levels and ability, Korean Home Cooking has everything readers need to bring the celebrated meals of this unique Asian country into their own...


Healing with Whole Foods: Asian Traditions and Modern Nutrution
Paul Pitchford
1556434308
September 2002
Paperback
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Book Review
Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chinese medicine. It's also a primer on nutrition--including facts about green foods, such as spirulina and blue-green algae, and the "regeneration diets" used by cancer patients and arthritics--along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.

The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It's smartly paired with the whole-foods program because the Chinese have attributed various health-balancing properties to foods, so you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin...



The Complete Asian Cookbook
Charmaine Solomon
0804837570
March 9, 2006
Paperback
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Book Description
With over 800 recipes from 16 countries, Charmaine Solomon’s The Complete Asian Cookbook is the perfect introduction to the food of Asia. Charmaine Solomon has tried and tested every recipe, ensuring that they are simple to prepare and that every ingredient and every preparation step are explained in easy-to-follow terms.
This classic cookbook, in print for 30 years, ventures into culinary areas that are often overlooked: the sour-hot dishes of Thailand, the Nonya cooking of Singapore and Malaysia, the soul-warming hotpots of Korea; as well as excitingly different dishes from the lands of Burma, Laos and Cambodia.


About the Author
Through newspapers, magazines, television, cooking schools, and over 25 books, Charmaine Solomon is one of the...


A Spoonful of Ginger
Nina Simonds
0375400362
Jan 1999
Hardcover
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Book Review
Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. Try Braised Duck with Tangerine Peel and Sweet Potato as a cure for high blood pressure. Baked Black Bean Shrimp might be just the dish to get you over that bout of depression. Simonds presents the ailing reader with concoctions to relieve everything from hangovers to frostbite.

And lovers of fine food need not despair--medical advice is kept brief, presumably to make room for more delicious recipes. For example, Steamed Fish with Black Mushrooms and Prosciutto makes no claims to cure anything but hunger. And any volume on health food that features a substantial section on pork (check out Spicy Pork Tenderloin with Leeks and...



Real Vegetarian Thai
Nancie McDermott
0811811514
March 1, 1997
Paperback
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Book Description
Real Thai has gone vegetarian! Everyone loves Thai food, but ?it's not easy to find truly meatless dishes. Thai cooking expert Nancie McDermott has developed inventive variations on traditional recipes, providing health-conscious cooks with a repertoire of meatless dishes that captures the vibrant spirit of Thailand. A helpful glossary introduces readers to the seemingly mysterious yet widely available ingredients and equipment used in Thai cooking and offers tips for finding or substituting them. With an emphasis on the classic techniques, ingredients, and flavors of Thai cuisine, this groundbreaking cookbook provides one hundred delicious recipes for everyday meals and special occasions.

About the Author
Nancie McDermott is a food writer and cooking teacher specializing in...


Simply Ming
Ming Tsai
0609610678
Oct 2003
Hardcover
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Book Review
You may want to put all your other cookbooks on waivers for a while and simply settle in to Simply Ming by Ming Tsai and Arthur Boehm. Tsai's the chef and owner of Blue Ginger in Wellesley, Massachusetts, and the host of Food Network's East Meets West. This particular book ties in with a show of the same title he's doing for public television.

Tsai has cut a wide swath through the food world with his creative blending of Eastern flavors and techniques with Western ingredients and presentations. Consider Asian Pesto Turkey Spaghetti, for example. This is Tsai-style spaghetti Bolognese, and it demonstrates the structure of the book. First comes the master recipe for Asian Pesto. Instead of basil, garlic, pine nuts, olive oil, and ground Romano--your classic pesto--Tsai calls for jalapeno chilies, garlic, sugar, ginger,...



Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven
Beatrice A. Ojakangas
0767915313
March 2005
Paperback
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Review

“The solid advice in this indispensable book will help you go from convection novice to convection expert in record time–and fast results are what convection ovens are all about.” —Rick Rodgers, author of Thanksgiving 101, Christmas 101, and Celebrations 101.

Book Description
If you own a convection oven, but don’t really know how to use it, this book is for you.

Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. You will learn:

*How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the...



Sushi American Style
Tracy Griffith
1400051037
July 2004
Hardcover
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Book Description
Everyone loves sushi, and it’s incredibly fun to make your own rolls. But for most home cooks, the prospect of serving fresh raw fish is a little intimidating. Now, Sushi American Style shows how to prepare sushi without the raw fish--using easy-to-find, everyday ingredients in creative, delicious combinations.

Sushi chef Tracy Griffith introduces you to truly American-style sushi, with simple fillings like bacon, lettuce, and tomato; grilled pork; barbecued chicken; and sautéed vegetables. The Dixie Roll features fried chicken, onions, and coleslaw; the Cowboy Roll includes peppery steak, blue cheese, and arugula; and the Green Goddess Roll is filled with asparagus, avocado, and watercress. Tracy also explores flavors from around the world with the Two Tiger Roll of shrimp, tomatillo, and...


Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks
Mai Pham
0060192585
July 2001
Hardcover
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Book Review's Best of 2001
When Mai Pham--chef and owner of the renowned Lemon Grass Restaurant in Sacramento, California--left her home and her grandmother in Saigon in 1975, just days before the city fell to communist rule, she never thought she'd see either again. Happily for her, she returned 20 years later to rediscover her roots and reconnect with her 100-year-old grandmother. Happily for us, she's written Pleasures of the Vietnamese Table, in which she shares that journey--and the vibrant cuisine of her homeland. She weaves a stirring tale of rediscovery; of visiting with cooks in market stalls and street cafés and home kitchens; and, perhaps most importantly, of rediscovering her "favorite food on earth," pho, the noodle soup often referred to as the national dish of Vietnam.

Pham begins with a chapter on dipping...


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