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Pacific Rim Cooking


The Complete Asian Cookbook Series: Indonesia, Malaysia, & Singapore

The Complete Asian Cookbook Series: Indonesia, Malaysia, & Singapore Lowest new price: $19.95
Lowest used price: $15.75
List price: $19.95
Author: Charmaine Solomon

For generations The Complete Asian Cookbook has been the most well-respected and authentic cookbook on Asian food. Since publication in 1976 it has become one of the most iconic and influential cookbooks in publishing history, garnering a dedicated following worldwide. Now, for the first time, Charmaine Solomon's groundbreaking work has been divided into a series of six geographical regions, each with a complementary design so they may be collected as a set.

Asian cuisine has a wonderful range of culinary delights that can be simple, complex, fiery, mild, and tantalizing. With page after page of beautiful, authentic Asian dishes, the recipes in The Complete Asian Cookbook Series have been tested and re-tested to ensure the flavor and character of each dish is preserved. The labor-intensive traditional preparation methods have been cut back, making the recipes easy-to-follow for the home cook.

In Indonesia, Malaysia & Singapore, the reader will find an invaluable introduction to the food, culture, and cooking methods of these countries, as well as common ingredients. Learn to cook simple and spicy mie goreng, Javanese-style fried chicken, or Malay beef satay. Try your hand at fried chili crabs or deliciously spiced spare ribs.

Filled with stunning food photography, The Complete Asian Cookbook Series will guide you through the vast scope of Asian cuisine with authentic recipes that work every time. Start cooking tonight and dine abroad in the Asian country of your choice!

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Matt Moran's Australian Food: Coast + country

Matt Moran's Australian Food: Coast + country Lowest new price: $34.99
List price: $34.99
Author: Matt Moran

Thirty years ago, when Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen and there was one variety of tomato - maybe two. Australia is now the envy of the world for its climate and range of produce, and is a food-lover's destination, spurred on by generations of keen home cooks. The recipes in Matt Moran's Australian Food span the country food traditions of regional Australia to the rugged coastline, which offers amazing fresh seafood. From the best slow-roasted lamb shoulder to an iconic passionfruit cheesecake, anyone who has spent time in Australia will find something in this collection to which they can nod their head and smile, recognizing a recipe that is a favourite in their household. 

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The Food of Malaysia: 62 Easy-to-follow and Delicious Recipes from the Crossroads of Asia (Authentic Recipes Series)

The Food of Malaysia: 62 Easy-to-follow and Delicious Recipes from the Crossroads of Asia (Authentic Recipes Series) Lowest new price: $10.58
Lowest used price: $5.81
List price: $15.95
Author: Wendy Hutton

Create flavorful and visually stunning dishes with this easy-to-follow Malaysian cookbook.

The Food of Malaysia presents over 62 easy-to-follow recipes with detailed descriptions of Malaysian cooking methods and ingredients, enabling you to reproduce the exotic flavors of Malaysia in your own kitchen.

Malaysia's cuisine is an exciting blend of Malay, Chinese, Indian, and European cooking. Drawing on their multiethnic heritage, Malaysians have developed unique variations on Asian favorites like Malay Chicken Satay, Chinese Fried Kway Teow and Indian Chicken Curry Puffs. Added to these are exotic creations like the fiery Portuguese Baked Fish prepared by Malacca's Eurasian community, Kelantanese Nasi Ulam (rice blended with handfuls of freshly chopped herbs) and savory Butter Prawns—a dish that blends seasonings from all of Malaysia's major ethnic groups.

The Food of Malaysia provides a selection of unforgettable recipes, at the same time introducing the reader to the nation's diverse cultural and culinary traditions.

Delicious Malaysian recipes include:

  • Mango Chutney
  • Borneo Fish Ceviche
  • Zen's Crispy Brown Noodles with Gravy
  • Fiery Chicken Curry Devil
  • Southern Indian Mutton Curry
  • Black Pepper Crab
  • Pancakes with Sweet Coconut Filling
  • And many more…

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Pulutan! Filipino Party Recipes: Street Foods and Small Plates from the Philippines: 55 Easy-to-Make Pinoy Favorites

Pulutan! Filipino Party Recipes: Street Foods and Small Plates from the Philippines: 55 Easy-to-Make Pinoy Favorites Lowest new price: $14.99
List price: $14.99
Author: Marvin Gapultos

"As a longtime contributor for Serious Eats, Marvin's column on bar snacks showcased his ability to capture appealing flavors and textures that pair perfectly with beer while sticking to techniques and ingredients that are well within the home cook's reach. In Pulutan!, Marvin takes that same focused approach to recipe testing and combines it with the vivid flavors of the Filipino cuisine he knows so well. The result is a collection of rock-solid recipes that are destined to become a staple of your parties and celebrations for years to come." - J. Kenji López-Alt

In his new cookbook, Marvin Gapultos delves further into Filipino cuisine by exploring the drinking food and bar snacks of the Philippines known as "Pulutan." Marvin shows you how to eat and drink like a Filipino with a range of easy Pulutan recipes - all of which are perfect accompaniments to an icy cold beer! What's more, as a Certified Cicerone® and craft beer professional, Marvin also provides perfect beer pairings for each dish so you can elevate your Pulutan experience to the highest degree. This cookbook is the essential guide to Filipino food and drinking culture.

This Filipino cookbook includes over 60 exciting Pulutan recipes such as:
  • Grilled Coconut and Lemongrass Shrimp 
  • Raw Oysters with Green Mango Mignonette (Kinilaw)
  • Fried Calamari with Crispy Purple Yam Crust 
  • Corn-Dogged Quail Eggs (Kwek-Kwek)
  • Fried Green Mangoes 
  • Grilled Bacon Skewers with Pineapple Glaze
  • Spicy Sizzling Squid (Sisig na Pusit)
  • Pork Meatballs with Spicy Coconut Sauce (Bicol Express)
  • Beef and Tripe Ginger Soup (Papaitan)
  • Grilled Garlic Lamb Chops (Salpicao)
  • And much more, including many unique cocktails and desserts!

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Kahiki Supper Club: A Polynesian Paradise in Columbus (American Palate)

Kahiki Supper Club: A Polynesian Paradise in Columbus (American Palate) Lowest new price: $12.29
Lowest used price: $9.28
List price: $19.99
Author: David Meyers

Inspired by Florida's famed Mai-Kai restaurant, Bill Sapp and Lee Henry opened the Kahiki Supper Club in 1961. They set out simply to build a nice Polynesian restaurant and ended up establishing the most magnificent one of them all. Patrons lined up for hours to see the celebrities who dined there--everyone from Betty White to Raymond Burr. Outside, two giant Easter Island heads with flames spouting from their topknots stood guard while customers dined in a faux tribal village with thatched huts, palm trees and a towering fireplace moai. One wall featured aquariums of exotic fish and another had windows overlooking a tropical rainforest with periodic thunderstorms. For nearly forty years, the Kahiki was the undisputed center of tiki culture.

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From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks

From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks Lowest new price: $29.95
Lowest used price: $48.17
List price: $29.95
Author: Helen Leach

In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socioeconomic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field.

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The Hali'imaile General Store Cookbook: Home Cooking from Maui

The Hali'imaile General Store Cookbook: Home Cooking from Maui Lowest new price: $18.88
Lowest used price: $0.99
List price: $35.00
Author: Beverly Gannon

Set on a pineapple plantation in up-country Maui, the Hali'imaile General Store has lured travelers for over a decade with its down-home, island-style cooking. Critics and diners rave about chef Beverly Gannon's rustic, hearty fare, and the restaurant is a fixture on "Best of Maui" lists. THE HALI'IMAILE GENERAL STORE COOKBOOK enables readers to bring the spirit of Maui and its landmark restaurant into their own kitchen with over 100 recipes, accompanied by Beverly's warm, chatty narrative. For all those locals and out-of-towners who've begged Beverly for recipes over the years, she has this to say: "Well, folks, here's the book! And I hope every single copy gets food-stained, dog-eared, and, most of all, enjoyed."

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Brae: Recipes and Stories from the Restaurant

Brae: Recipes and Stories from the Restaurant Lowest new price: $38.46
Lowest used price: $40.60
List price: $59.95
Author: Dan Hunter
Brand: PHAIDON PRESS

The debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food

In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.

Features:

  • PHAIDON PRESS

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First We Surf, Then We Eat: Recipes From a Lifetime of Surf Travel

First We Surf, Then We Eat: Recipes From a Lifetime of Surf Travel Lowest new price: $29.95
List price: $29.95
Author: Jim Kempton

Jim Kempton has spent his life traveling and surfing the world, along the way learning to cook the world's best beach-loving dishes. Now he's sharing his vividly colorful, richly flavorful, and vibrantly healthful collection of more than 90 recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he's experienced, from Australia to Hawaii, the Basque Country to Indonesia, California to Mexico. First We Surf, Then We Eat features a foreword by The Surfer's Journal publisher Steve Pezman, a preface by famed surfer/chef Raphael Lunetta, and photography by Bill Schildge, Jeff Divine, Tom Servais, and Art Brewer.
Jim Kempton is a lifelong surfer, cook, and writer. He's been the editor and publisher of Surfer magazine; the director of Quiksilver's Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita's Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently the president of the California Surf Museum.


Filipino Cuisine: Recipes from the Islands

Filipino Cuisine: Recipes from the Islands Lowest new price: $25.10
Lowest used price: $12.98
List price: $29.95
Author: Gerry G. Gelle
Brand: Brand: Museum of New Mexico Press

A surprise to those unfamiliar with the Philippines is the great geographical diversity of the islands and their six major culinary regions. Gerry Gelle's contribution to our understanding of this diversity is his knowledge of these regions. His recipes include the mountain and coastal regions of Northern Luzon and the many islands of the Visayas and the island of Mindanao. We learn of the rich mixtures of people, from the Pangasinans of Luzon with their specialty of "cultured" fish, to the Tagalogs, who use vinegar and fruits to give their dishes the preferred sour taste. He explains the use of guinamos, a paste of fermented shrimp or fish in the Visayas, and the use of hot chilies and spices to make curry in Mindanao. After cooking with these recipes, you will know the aromas and tastes of Filipino cooking.

Features:

  • Used Book in Good Condition

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