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The Artists' And Writers' Cookbook: A Collection Of Stories With Recipes
by Natalie Eve Garrett Amy Jean PorterIn The Artists' and Writers' Cookbook,Anthony Doerr lures us out into the wild to find huckleberries andhappiness. Neil Gaiman makes a perfectly eerie cheese omelet while Ed Ruschaassociates his cactus omelet with "a time of doom." Yiyun Li eats rations inBeijing while Edwidge Danticat prepares a soup to celebrate freedom. NelsonDeMille reminisces about a meal he ate 40 years ago when serving in Vietnam;Kamrooz Aram recalls childhood "picnics" in his basement in Tehran during airraids. Sanford Biggers updates a soul food classic-"something tasty to lessenthe bitter taste of consistent, systematic oppression." Paul Muldoon and AimeeBender conjure food-related apocalyptic visions. Marina Abramović shares adish best consumed on top of a volcano, Elissa Schappell dreams of playing SergeGainsbourg records to snails, and Padgett Powell tastes a dish that reverses timeand space. Daniel Wallace woos with an eggplant sandwich. Francesca Lia Blocktells us how to fall in love.
The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (Synthesis)
by Victoria LeeThe first in-depth study of Japanese fermentation science in the twentieth century. The Arts of the Microbial World explores the significance of fermentation phenomena, both as life processes and as technologies, in Japanese scientific culture. Victoria Lee’s careful study documents how Japanese scientists and skilled workers sought to use the microbe’s natural processes to create new products, from soy-sauce mold starters to MSG, vitamins to statins. In traditional brewing houses as well as in the food, fine chemical, and pharmaceutical industries across Japan, they showcased their ability to deal with the enormous sensitivity and variety of the microbial world. Charting developments in fermentation science from the turn of the twentieth century, when Japan was an industrializing country on the periphery of the world economy, to 1980 when it had emerged as a global technological and economic power, Lee highlights the role of indigenous techniques in modern science as it took shape in Japan. In doing so, she reveals how knowledge of microbes lay at the heart of some of Japan’s most prominent technological breakthroughs in the global economy. At a moment when twenty-first-century developments in the fields of antibiotic resistance, the microbiome, and green chemistry suggest that the traditional eradication-based approach to the microbial world is unsustainable, twentieth-century Japanese microbiology provides a new, broader vantage for understanding and managing microbial interactions with society.
The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (Synthesis)
by Victoria LeeThe first in-depth study of Japanese fermentation science in the twentieth century. The Arts of the Microbial World explores the significance of fermentation phenomena, both as life processes and as technologies, in Japanese scientific culture. Victoria Lee’s careful study documents how Japanese scientists and skilled workers sought to use the microbe’s natural processes to create new products, from soy-sauce mold starters to MSG, vitamins to statins. In traditional brewing houses as well as in the food, fine chemical, and pharmaceutical industries across Japan, they showcased their ability to deal with the enormous sensitivity and variety of the microbial world. Charting developments in fermentation science from the turn of the twentieth century, when Japan was an industrializing country on the periphery of the world economy, to 1980 when it had emerged as a global technological and economic power, Lee highlights the role of indigenous techniques in modern science as it took shape in Japan. In doing so, she reveals how knowledge of microbes lay at the heart of some of Japan’s most prominent technological breakthroughs in the global economy. At a moment when twenty-first-century developments in the fields of antibiotic resistance, the microbiome, and green chemistry suggest that the traditional eradication-based approach to the microbial world is unsustainable, twentieth-century Japanese microbiology provides a new, broader vantage for understanding and managing microbial interactions with society.
Arzak Secrets
by Juan Mari ArzakA cookbook offering recipes, tips, and techniques, as well as a behind-the-scenes look at the Spanish restaurant famous for its New Basque cuisine. Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan&’s daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day—Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa, and Pierre Gagnaire. &“What we eat, how we eat, is in our culture,&” says Elena, &“Our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.&” Thus, Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world-renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights. Now available in English for the first time, Arzak Secrets is a gorgeously photographed glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak&’s kitchen is a laboratory for flavors, aromas, and textures. His dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.
As Always, Julia: The Letters of Julia Child & Avis DeVoto
by Joan ReardonThis revealing correspondence between the legendary French chef Julia Child and her dear friend is &“a delicious read&” (People).With her outsize personality, Julia Child is known by her first name alone. But how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on her deepest thoughts and feelings.This riveting correspondence chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia&’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these letters show America on the verge of political, social, and gastronomic transformation.&“An absorbing portrait of an unexpected friendship.&”—Entertainment Weekly&“Two housewives, each in her 40s ... let rip about all kinds of things, from shallots, beurre blanc and the misery of dried herbs to politics, aging and sex ... Funny and forthright opinions about food and life.&”—The New York Times &“Entirely irresistible.&”—The Boston Globe
As American as Shoofly Pie
by William Woys WeaverWhen visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades.Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice--widely varied among different religious sects and localized communities, rich and poor, rural and urban--that complicates common notions of authenticity.Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories.Hockt eich hie mit uns, un esst eich satt--Sit down with us and eat yourselves full!
As Cooked on TikTok: Fan favorites and recipe exclusives from more than 40 TikTok creators! A Cookbook
by TikTokFeaturing both viral and brand-new recipes from many of the community&’s most beloved TikTok food creators!&“This cookbook is full of some of TikTok&’s biggest trends, displaying innovative cooking and fun dishes to make at home.&”—Gordon and Tilly Ramsay, from the forewordBring the fun to your kitchen with some of the most popular recipes you know and love from the entertainment platform with more than one billion users globally!Featuring over sixty recipes from more than forty food creators on the platform, As Cooked on TikTok offers something different and delicious on every page. There&’s The Ultimate Breakfast Sandwich from The Korean Vegan, Grilled Jalapeño Corn Off the Cob from Cooking with Shereen, Ramen Carbonara from Cooking with Lynja, Bang Bang Shrimp from Newt, and Strawberry Cream Puffs from ScheckEats—plus tips and techniques from TikTok star chefs like Ming Tsai, Alex Guarnaschelli, and The Pasta Queen, among others. Each recipe has not only been tested and vetted for home kitchens, but also includes a QR code to scan so you can go straight to that creator&’s page. It&’s like making a meal with the creator right in your kitchen with you!
As I Remember Him: The Biography of R.S.
by Hans ZinsserTHIS remarkable book is a legacy to his generation from a great doctor, great scientist, great talker, and a complete human being. Dr. Hans Zinsser of the Harvard Medical School, and author of that fascinating book, Rats, Lice and History, has set down, under the transparent fiction of a biography of R. S., the best remembered personal experiences of his life—his best stories, his best thoughts, his matured reflections on life and how it behaves, from obstetrics to education and research and war. And he has written his book as he talks to his students (who regard him as their best lecturer) and to his friends. For this is a man of many friends, and of an insatiable zest for experience.And what a life! Recent books have shown us how interesting the life of a country doctor can be. But this man, Zinsser, went on through the amusing, pathetic, tragic experiences of an ambulance doctor to the wider field of research in bacteriology. And his success there carried him afield as an expert, to typhus camps in Serbia, to China, to Persia, to Mexico in search of rats, to Japan. And he carried with him, in addition to his research equipment, one of those liberal, observant minds, well-stocked with education, humorous, reflective, optimistic, which takes as much as it gives, and stores it away to ripen. This book is not only his autobiography, it is also the book of a modern Boswell reporting his times and ours.
As melhores receitas de molho de todos os tempos!
by Pietra Acunha Kyle RichardsProcurando uma refeição perfeita para a sua família? Conhecer as diferentes maneiras de se fazer um molho perfeito pode ajudar na sua busca, pois um molho pode melhorar muito o aroma e o sabor dos mais variados pratos. Transforme refeições comuns e simples em pratos gourmet, até mesmo alguns vegetais cozidos podem virar uma refeição muito saborosa. Agora você não precisa mais se preocupar com como fazer as melhores receitas de molho, pois o livro "As melhores receitas de molho de todos os tempos!" está aqui para ajudá-lo! Este guia tem mais de 150 receitas de molho de vários tipos, como: · Molhos de coquetel · Molhos barbecue · Molhos de carne · Molhos para sobremesa · Molhos com destilados · Caldas · Manteigas · Maioneses · Cremes · Molhos para salada Adquirindo esse livro, você poderá: Conhecer os ingredientes necessários para o molho das receitas que procura Seguir facilmente as instruções Escolher variações para suas receitas de molho Preparar receitas de molho diferentes para a sua família e muito mais! O livro "As melhores receitas de molho de todos os tempos" traz receitas fáceis de seguir e que não são feitas com ingredientes caros. Caso queira preparar uma receita de molho simples ou única, consulte o livro. Se você gosta de cozinhar ou simplesmente está em busca de pratos fáceis que todo mundo vai adorar este livro é perfeito para você. Ele tem diversos tipos de molhos para serem usados enquanto você prepara um menu especial. O que você está esperando? Preparar um menu especial e uma receita de molho é muito fácil e rápido.
As Melhores Receitas de Suco para Perder Peso
by Marco Antonio Zuculo Pereira Dale L. RobertsAprenda que fazer sucos de frutas e vegetais com uma centrífuga é o melhor segredo para perder peso! “As Melhores Receitas de Suco para Perder Peso” é uma coleção de receitas de sucos feitos na hora para qualquer pessoa que queira perder peso de maneira segura e eficaz. Ele é a companhia ideal para quem quer perder alguns centímetros ou quilos, mantendo o corpo nutrido, bem disposto e saudável. Você vai encontrar neste livro: · Como preparar as frutas e vegetais · Qual o melhor ingrediente para fazer a melhor bebida · Como diminuir o amargor com pequenas modificações · Entender porque sucos feitos em centrifugas são tão eficazes para perder peso · Como tirar o melhor proveito de um copo de suco para perder peso · Quando você deve fazer sucos para obter os melhores resultados · Mais de 30 receitas de sucos com diferentes misturas de frutas e vegetais · Dicas para alterar os sabores a seu gosto · Conselhos sobre como economizar dinheiro ao fazer sucos · Receitas que vão se adequar a todos os hábitos alimentares: veganos, vegetariano E consumidores de carne · E muito mais! Neste livro também está incluído um glossário de ingredientes que explica os benefícios e como tirar o melhor proveito de cada receita. Este glossário ajuda você a entender porque cada fruta ou vegetal é ideal para perder peso e manter um estilo de vida saudável. “Green Smoothies for Weight Loss” (Smoothies Verdes para Perder Peso) é também um excelente guia para complementar guia excelente para acompanhar “As Melhores Receitas de Suco para Perder Peso” de Dale L. Roberts. Ambos funcionam muito bem em conjunto e vão trazer o melhor para qualquer programa de perda de peso
As the Romans Do: Authentic and reinvented recipes from the Eternal City
by Eleonora GalassoRome is steeped in history and tradition, and this is reflected in the sheer vibrancy and variety of its food. In As the Romans Do, Instagram star and Roman native Eleonora Galasso will take you on a journey amongst the houses, the sanpietrini, the tiny side streets, the palazzos, the traditions, the community and the hidden gems of this never ending, always eternal city. From quick and earthy breakfasts and vivacious al fresco meals to brilliant off-the-cuff dinner parties, you will find a recipe to suit every occasion.
As the Romans Do: Authentic And Reinvented Recipes From The Eternal City
by Eleonora GalassoRome is steeped in history and tradition, and this is reflected in the sheer vibrancy and variety of its food. In As the Romans Do, Instagram star and Roman native Eleonora Galasso will take you on a journey amongst the houses, the sanpietrini, the tiny side streets, the palazzos, the traditions, the community and the hidden gems of this never ending, always eternal city. From quick and earthy breakfasts and vivacious al fresco meals to brilliant off-the-cuff dinner parties, you will find a recipe to suit every occasion.
As They Were
by M. F. K. FisherThis marvelous collection of autobiographical essays by the celebrated, much-adored Fisher covers her life, family, food and adventures.
As You Are: A guide to letting go of comparison and seeing the good stuff inside
by Department Store for the MindAs You Are is shameless celebration of our uniqueness. Finding and fixing our inner problems often isn't inviting. There is another way to be a happier lighter being. Flip the focus on to finding out what energises you, makes you tick and puts you in that place where you feel "I was born to here". Hear stories and discover habits that tempt you towards playing to your personal strengths every day. Chapters include:As You AreCharacter StrengthsThinking TricksLaughter LinesFuelMy WayIt's MeAs They Are
As You Are: A guide to letting go of comparison and seeing the good stuff inside
by Dept LtdAs You Are is shameless celebration of our uniqueness. Finding and fixing our inner problems often isn't inviting. There is another way to be a happier lighter being. Flip the focus on to finding out what energises you, makes you tick and puts you in that place where you feel "I was born to here". Hear stories and discover habits that tempt you towards playing to your personal strengths every day. Chapters include:As You AreCharacter StrengthsThinking TricksLaughter LinesFuelMy WayIt's MeAs They Are
Asesinato en el Café Pasteles Mágicos: ¡Un divertido misterio paranormal con un toque de romance!
by Rosie ReedDe repente, tenía magia. ¿Podría usarla para resolver una misteriosa muerte en su familia? Trepar a un árbol bajo una tormenta eléctrica siempre sería una idea estúpida, pero cuando Evelyn Eldritch se ve golpeada por un rayo, sus poderes mágicos se activan. ¡Y ni siquiera sabía que era una bruja! Cuando Evelyn se entera de que su madre biológica ha muerto bajo circunstancias sospechosas, emprende viaje al pintoresco pueblecito de Maiden-Upon-Avon, cuyos residentes son hombres lobo, brujas, vampiros, y un fastidioso policía que es guapo pero gruñón. Pero, ¿de quién debería sospechar? ¿En quién puede confiar? Y si hacer malabares entre su entrenamiento mágico, el café de su madre, y los excéntricos residentes del pueblo no fuera suficiente, aparece otro cadáver en el partido de críquet local. Eso demuestra que está metida en líos hasta la punta de su sombrero de bruja… Asesinato en el Café Pasteles Mágicos es el primer libro en la adorable serie de misterios de brujería en un pueblecito inglés. La serie tiene lugar en la hermosa campiña inglesa. Si os gustan las heroínas intrépidas, los misterios en pueblos pequeños, y un toque de nostalgia retro, entonces os encantarán las divertidas y coquetas historias de Rosie Reed. Comprad Asesinato en el Café Pasteles Mágicos hoy. ¡Es sencillamente genial!
Ashes to Ashes, Crust to Crust (Deep Dish Mysteries #2)
by Mindy QuigleyAshes to Ashes, Crust to Crust is the second book in Mindy Quigley's delectable Deep Dish Mystery series, set in a Wisconsin pizzeria.Newly single pizzeria owner Delilah O’Leary is determined to keep her restaurant afloat in the picturesque resort town of Geneva Bay, Wisconsin. To boost her bottom line, she sets her sights on winning the hefty cash prize in the town’s annual “Taste of Wisconsin” culinary contest. In her corner, she’s got her strong-willed, “big-boned” cat Butterball, her wisecracking BFF, her cantankerous great-aunt, and a nearly-flawless recipe for Pretzel Crust Deep-Dish Bratwurst Pizza. But while Delilah and her team have been focused on pumping out perfect pizza pies, her ex-fiancé has cozied up to a new squeeze, juice bar owner Jordan Watts—Delilah’s contest rival.When one of Jordan’s juice bar customers is poisoned by a tainted smoothie, Delilah lands deep in the sauce. Accusations fly, suspects abound, and a menacing stranger turns up with a beef over some missing dough. Between kale-juicing hipsters and grudge-bearing celebrity chefs, Delilah must act quickly before another one bites the crust.
The Asheville Bee Charmer Cookbook: Sweet and Savory Recipes Inspired by 28 Honey Varietals and Blends
by Carrie Schloss&“A beautiful tribute . . . From breakfast pastries to exotic marinades to unexpected desserts, Carrie Schloss explores the many sides of honey. &” —Ashlee Aubin, executive chef, Fisk & Co. Asheville Bee Charmer, opened in 2014 by beekeepers Jillian Kelly and Kim Allen, has become a destination for both local foodies and tourists. This honey purveyor, located in one of the most pollinator-friendly parts of the United States, offers a range of bee-related products and more than fifty different artisanal honey varietals—each with its own unique color, texture, and taste. Inspired by the vast honey selection available behind the Honey Bar, chef Carrie Schloss has created The Asheville Bee Charmer Cookbook, a collection featuring 130 recipes, twenty honey varietals, and eight special Bee Charmer blends. With a color, aroma, and tasting guide to honey varietals and dishes like Bee Pollen Nut Brittle, Chipotle Honey–Marinated Skirt Steak, and Milk and Honey Dinner Rolls, this cookbook proves that honey is the best way to season or sweeten your next meal. Schloss writes with the home cook in mind, packing complex, surprising flavors into recipes written in clear, accessible prose, and the recipes are accompanied by beautiful full-color photography throughout. &“An inspiration . . . Cooks of every level will leave the sugar in their cupboards and reach for their new favorite local varietal instead.&” —Chris Pandel, chef/partner, Swift & Sons &“A lovely testimonial to the significance of the honeybee. With these delicious, approachable recipes, being good stewards of the land has never tasted so sweet. &” —Laurell Sims, urban farmer, beekeeper, and Slow Food Chicago board member
Asheville Food: A History of High Country Cuisine (American Palate)
by Rick McdanielThirty years ago, the mountain city of Asheville was known for little more than the Biltmore Estate. Since then, the sleepy town has become a nationally recognized food mecca, a hot spot for food celebrities and a bustling hub of microbreweries. Food historian and author Rick McDaniel traces the rise of the Asheville food scene from its early eateries to the pioneering chefs who put Asheville on the culinary map and the new generation of stars who command the kitchens at the city's hottest new restaurants. A founding city of the farm-to-table movement, Asheville is proud of its local food and drink, appearing on creative menus throughout the city and in the pages of the national food media. Join McDaniel as he embarks on a mouthwatering journey to explore the farmers, chefs, markets and history that have shaped Asheville's rich food heritage.
Así de sana, así de simple: Mi formula para que te veas, te sientas y vivas mejor +100 recetas para lograrlo
by Rosanna QueiroloUn manual para tener una vida saludable. La mayoría de las personas come de tres a cinco veces todos los días de su vida. ¡Somos lo que comemos! Pero, por alguna extraña razón, muy pocos sabemos lo que deberíamos comer. La leche es buena para la salud? Los huevos son una buena fuente de proteína y omega 3 o elevan el colesterol? Debo comer frutas o tienen demasiada azúcar? Tal vez alguna vez te has hecho estas preguntas y no has encontrado la respuesta correcta. La nutrición es una ciencia fascinante, pero compleja; quizá es la única que logra confundir a tanta gente en todas partes del mundo. Para llevar una vida saludable hay que entender la individualidad. Somos seres independientes y con necesidades distintas en todos los campos de nuestra vida, por eso los alimentos que ingerimos inciden en nuestro organismo de manera diferente. Si insistimos en seguir dietas estrictas y generalizadas que se basan en prohibir alimentos y no en investigar lo que le hace bien o mal a cada uno, jamás nos sentiremos sanos, felices ni alcanzaremos el peso deseado. Encontrar la fórmula no ocurre de un día para otro, pero con pequeños cambios en nuestra vida conseguiremos estabilidad emocional y física. Este libro te ayudará a cambiar tu manera de vivir, a que te alimentes mejor, hagas ejercicio y contagies a tus familiares y amigos con el ejemplo, para crear así un efecto multiplicador que mejore la salud de todos y nos lleve hacia una vida más feliz y más sana.
Asia: The Ultimate Cookbook (Chinese, Japanese, Korean, Thai, Vietnamese, Asian) (Ultimate Cookbooks)
by Brian HuskeyAsia: The Ultimate Cookbook is a beautiful and thorough collection of recipes drawn from the many rich traditions of Asian cuisines and inspired by contemporary influences.This comprehensive cookbook takes you on a tour of Chinese, Japanese, Korean, Thai, and Vietnamese cuisines. This wide array of recipes reflects the broad diversity of culture, history, and experience across Asia. Strike the perfect balance between contrasting textures and flavors to create a unique sensory experience with these sensational dishes.In this collection, you will find:300+ easy-to-follow recipes that utilize regional authenticity and modern flairStunning original photography and illustrations that will inspire you to make these mouthwatering mealsInsights and recipes from industry insidersA fascinating history of each culture&’s cuisineThis cookbook captures the spirit of these cuisines and provides a detailed look into the diverse approaches and influences that shaped Asian tradition over the centuries. Explore the rich traditions each region&’s specialties with Asia: The Ultimate Cookbook.
Asia Light: Healthy & fresh South-East Asian recipes
by James GhillieAsian ingredients are fresh, vibrant and renowned for their health benefits, but Asian recipes often aren't as healthy as they seem because of their use of lots of sugar, salt, unhealthy oils and fatty cuts of meat. Asia Light offers nutritious and lower fat ways of cooking classic dishes, such as Vietnamese Spring Rolls, Laksa and Beef Rendang, as well as Ghillie's own creations, including Steam Baked Salmon and Vegetable Parcels with Asian Dressing and Vietnamese Chocolate Coffee Pots. These recipes are packed with superfood ingredients and have the traditional South East Asian balance of hot, sour, salty and sweet. With chapters on: Starters; Soups; Salads; Rice & Noodles; Baked, BBQ and One Pot; Stir-fries; Curries; Ices, Coolers, Cocktails & Sweet Treats; plus a bonus Basics section on how to make more healthy versions of South-East Asian pastes and sauces, this is a cookbook that can be used every day and by anybody.
Asia Light: Healthy & fresh South-East Asian recipes
by James GhillieAsian ingredients are fresh, vibrant and renowned for their health benefits, but Asian recipes often aren't as healthy as they seem because of their use of lots of sugar, salt, unhealthy oils and fatty cuts of meat. Asia Light offers nutritious and lower fat ways of cooking classic dishes, such as Vietnamese Spring Rolls, Laksa and Beef Rendang, as well as Ghillie's own creations, including Steam Baked Salmon and Vegetable Parcels with Asian Dressing and Vietnamese Chocolate Coffee Pots. These recipes are packed with superfood ingredients and have the traditional South East Asian balance of hot, sour, salty and sweet. With chapters on: Starters; Soups; Salads; Rice & Noodles; Baked, BBQ and One Pot; Stir-fries; Curries; Ices, Coolers, Cocktails & Sweet Treats; plus a bonus Basics section on how to make more healthy versions of South-East Asian pastes and sauces, this is a cookbook that can be used every day and by anybody.
Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn
by Jj Goode Dale TaldeThe eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde. 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.
The Asian Barbecue Book
by Alex Skaria Alberto Cassio"A beautiful cookbook"-Steven Raichlen, author of The Barbecue BibleThe Asian Barbecue Book is an inspired and practical guide to creating countless delicious Asian-inspired meals hot off the flame.Traveling and eating barbecue throughout Asia, author Alex Skaria has mastered the technique and art of barbecue, combining Western barbecue techniques with the aromatic and enticing flavors of Asia. All of the recipes in the book can be made using conventional backyard grills, yet for those truly adventurous barbecue enthusiasts side bars and tips on making some exotic barbecued meats are included (such as whole pit-roasted pig).The book starts off with barbecuing fundamentals-choice of grills is discussed, including unique Asian grills, grilling tools, grilling techniques, timing and temperature control, and much more. From tips on tenderizing meat and achieving moist, juicy barbecue, the author guides cooks through the process, ensuring they end up with a great meal every time. Complete with sides, salads and desserts, this treasury of Asian barbecue recipes will be a resource for years to come.Recipes include:Tandoori Spice RubWasabi MayonnaiseKorean-Style Barbecued Sirloin SteaksThai T-bone SteaksStuffed Saffron ChickenGrilled Duck Breast with Orange Soy GlazeBombay-Style Swordfish SteaksSeared Teriyaki TunaVindaloo Pork SteaksSpicy Sweet Pork Satays with Fiery Lime Chili DipZucchini with Pesto