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ISBN 13: 9781579651145

Abigail Sotto Raines. Wendy Hutton.

From roadside to restaurant, Green Mangoes and Lemon Grass takes you on a lip-smacking culinary tour of Southeast Asia's most scrumptious food, from Singapore's fascinating cosmopolitan offerings to Thailand's sinfully spicy dishes and Vietnam's refreshingly healthful recipes. Featuring expertly written text and recipes from the diva of Asian cuisine, Wendy Hutton, this book explores the glorious splendor of Southeast Asia's rich and varied cuisine, presented here in the form of tantalizing photos by award-winning photographer, Masano Kawana.

Green Mangoes and Lemon Grass will help you whip up an Asian festival of food in your very own kitchen! Simple Asian Cookery. Ken Hom. Simply Sedap: Oriental cooking made easy by Asia's top celebrity chef - Chef Wan's favourite recipes. Chef Wan. Packed with personal anecdotes, cooking tips and appealing recipes, this book will be a delight not just for the novice cook but for the seasoned cook as well.

Dale Talde.

Hot Sour Salty Sweet: A Culinary Journey… | ATK | TinyCat

Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant.

There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice.

Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home. Similar ebooks. Jeffrey Alford. In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions.

In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as young travelers in Tibet—bring home the enticing flavors of this other China. For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs.

Beyond the Great Wall shares the experience in a rich mosaic of recipes—from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots—photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.

Vietnamese Home Cooking: [A Cookbook]. Charles Phan. In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in , he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable.

In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand.

Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. Mastering the Art of Chinese Cooking.

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Eileen Yin-Fei Lo. This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. The reader will discover the second love of the authors accompanying the recipes -- the plus photographs that illustrate the book. Alford and Duguid are both photographers of the highest order, with an uncanny knack for expressing exactly the idea or thought they're after.

It should come as no surprise that their other business is owning and operating Asia Access, a prominent stock photo company specializing in images of food, agriculture, and traditional cultures found across Asia. I had the opportunity to taste food prepared by the pair at the recent Foods of the World Conference at the Greystone campus of the Culinary Institute of America. Every single dish, whether prepared by the authors or by myself while following their recipes, was superlative, authentic, and perfectly balanced.

One taste of any dish in this book will convince the reader that Alford and Duguid have made a supreme effort to accurately reveal the dishes of the region, and have produced a true labor of love.

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Cookbooks this beautiful and detailed would be just as comfortable sitting on a coffee table, but the true home of this book should be in the kitchen, where it can be frequently utilized to produce the incredible foods from the watershed of the Mekong River. Alford and Duguid have done it again. Hot, Sour, Salty, Sweet is a masterpiece. Got opinions about tacos, breweries, chefs, and everything else good in Austin?

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