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Pacific Rim Cooking


Keto Fat Bombs 50 Sweet & Savory Recipes for Ketogenic, Paleo & Low-Carb Diets: Keto Desserts, Sweet Snacks

Keto Fat Bombs 50 Sweet & Savory Recipes for Ketogenic, Paleo & Low-Carb Diets: Keto Desserts, Sweet Snacks Lowest new price: $15.42
List price: $15.99
Author: Emily Britt

Your best health days are still ahead – with Keto Fat Bombs

For beginners, intermediates, and even advanced-level people into the Ketogenic diet, it can seem challenging to come up with meals that are at once delicious and acceptable under the diet’s restrictions.

Using Keto Fat Bombs: 50 Sweet & Savory Recipes for Ketogenic, Paleo & Low-Carb Diets, you can follow the Ketogenic diet more effortlessly than ever before, cooking up fat bombs that are tasty, savory, sweet, and completely a-okay under the Ketogenic guidelines.
For anyone who has struggled in the past or feels like they are struggling now to keep up with the Ketogenic diet, this cookbook is your way forward.
It features both recipes and technical explanations, so you will become an expert in the Ketogenic field while you are cooking meals for yourself!


Read on and give your body the support it needs.
 Your best health days are still ahead of you!

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It's Always About the Food

It's Always About the Food Lowest new price: $18.48
Lowest used price: $11.96
List price: $35.00
Author: Monday Morning Cooking Club
Brand: HarperCollins

The bestselling, passionate and unstoppable women of the Monday Morning Cooking Club return with their third book of much loved and favourite Jewish diaspora recipes. The Monday Morning Cooking Club started as six food-obsessed and unstoppable Jewish Sydney women who loved food, wanted to raise money for charity and wanted to create a beautiful cookbooks. These books would collect the very best recipes from their community as well as honour and share stories of immigration, survival, joy, family and connection. Two bestselling books later, and now a group of five women, the Monday Morning Cooking Club returns with a stunning third book which is the result of a two year search for recipes from the global Jewish diaspora - those much-loved dishes that have nurtured a community and have been feeding family and friends for years. It's Always About the Food is a delicious and rich, story-filled snapshot of cooking in the global Jewish diaspora, which gathers together the very best cooking and favourite recipes from the global Jewish community, reflecting the Jewish people's love for food and cooking, and the importance of the family table. This book is all about the food, flavours and the most delicious family recipes - not from a restaurant or a test kitchen, but from the heart of the home. Ultimately, in this big, fast world, food is the connective thread that joins us together, and all over the world, the ritual of cooking grounds us, connects and nurtures us.

Features:

  • HarperCollins

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The Everyday Wok Cookbook: Simple and Satisfying Recipes for the Most Versatile Pan in Your Kitchen

The Everyday Wok Cookbook: Simple and Satisfying Recipes for the Most Versatile Pan in Your Kitchen Lowest new price: $9.92
Lowest used price: $1.38
List price: $21.95
Author: Lorna Yee
Brand: Sasquatch Books

Most people think a wok is just for stir-frying Chinese food. Not so! A wok is a versatile and inexpensive piece of kitchen equipment that can be used everyday, for all your meals. You can braise, steam, deep-fry, and stew foods in it. You can even bake a cake in it! Don't stash your wok away in a cupboard. Leave it on your stovetop and use it every day!

This book celebrates making American favorites such as spaghetti and meatballs, buttermilk fried chicken, and pulled pork sandwiches using the ancient Chinese cooking vessel. You'll also find easy Asian dishes like kung pao chicken, shrimp and egg fried rice, stir-fried beef and broccoli, and chicken chow mein.

Features:

  • Sasquatch Books

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Ho'oulu ka 'Ulu Cookbook: Breadfruit tips, techniques, and Hawai'i's favorite home recipes

Ho'oulu ka 'Ulu Cookbook: Breadfruit tips, techniques, and Hawai'i's favorite home recipes Lowest new price: $15.00
Lowest used price: $110.35
List price: $15.00
Author: Diane Ragone

Learn how to pick or buy fruit, cook, and prepare wonderful breadfruit dishes!

This new cookbook is essential for both novice and expert breadfruit cooks. It covers how to select fruit that will have the best taste and texture for the dish you are preparing. Then it covers the most important ways to cook breadfruit to eat plain (like potato) or use in various recipes. Finally, it presents 20 recipes selected from the last 25 years of breadfruit cookoffs and cooking contests in Hawai'i, allowing you to pick a perfect dish for any occasion.

Breadfruit, or ‘ulu in Hawaiian, is a versatile staple that has fed people throughout the Pacific for millenia. This cookbook is about rediscovering this delicious and nutritious food.
The first part of this book shows when to harvest, how to handle and easy ways to cook ‘ulu fruit. The second part presents a selection of award winning recipes from breadfruit cookoffs and festivals in Hawai‘i. Once you try a few of these dishes, we know you’ll be hooked on ‘ulu, a tasty and sustainable food from our island home.

Contents Preface by Dr. Diane Ragone 4 Introduction 5 When to pick ‘ulu fruit 6 Immature and full size green fruit 7 Mature fruit 9 Ripe fruit 10 Harvesting 11 Basic cooking techniques Steaming 13 Boiling 14 Baking 15 Frying 16 Traditional methods 16 Recipes Pupus 19 Spicy ‘Ulu Poke Breadfruit Hummus & Falafel ‘Ulu Chips & ‘Ulu Dip Wonton Wraps Soups, sides, and salads 25 Breadfruit Seafood Chowder ‘Ulu Salad ‘Ulu Fries Breadfruit Biscuits Main dishes 31 Corned Beef Patties Moloka‘i ‘Ulu Yellow Breadfruit Curry ‘Ulu au Gratin Savory Breadfruit Bake ‘Aina Lasagna Desserts 39 Kaua‘i Paradise Pie ‘Ulu Pops Breadfruit Pumpkin Pie ‘Ulu Custard Pie ‘Ulu Ice Cream Notes 46

Recipes by Celeste Aleah, Mariposa Blanco, Jeanette Bonilla, Mele Brewer, Laurel Brier, Honey Burns, Brenda Cloutier, Ingrid Estrella, Eno Garard, Ike ‘Aina–‘Ainaola Culinary Arts Class, Pauline Kalama, Jill Kawaiaea, Satsuki ‘Suki’ Matsuhashi, Wilkie McClaren, Genji K. Nakada, Manolya E. Oner, Nader ‘Nanoa’ Parsia, Richard ‘Ric’ Rocker, Dana Shapiro, Sara Thompson, Team Waipa

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Roy's Feasts from Hawaii

Roy's Feasts from Hawaii Lowest new price: $7.59
Lowest used price: $3.11
List price: $24.95
Author: Roy Yamaguchi
Brand: Brand: Ten Speed Press

A feast for the eyes as well as the palate, this is the ultimate presentation of the exquisite flavors of Hawaii and the Pacific Rim. Boldly reinventing Hawaiian cuisine, award-winning chef Roy Yamaguchi emphasizes exotic seafood and fresh island ingredients, while borrowing techniques and flavors from European and Asian cooking. With favorites like Ahi Tartare with Crispy Polenta and Teriyaki Duck Salad with Candied Pecans and Papaya, this landmark book will help home cooks savor the tastes of the tropics no matter where they liveMore than 150 innovative recipes from Roy Yamaguchi's world-famous Hawaiian fusion restaurants. Includes more than 100 full-color photos of Roy's vibrant dishes and Hawaii's natural beauty. The hardcover edition has sold 100,000 copies.

Features:

  • Used Book in Good Condition

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Poke: Hawaiian-Inspired Sushi Bowls

Poke: Hawaiian-Inspired Sushi Bowls Lowest new price: $10.11
Lowest used price: $5.11
List price: $19.99
Author: Guy Jackson
Brand: HARDIE GRANT

If you're bored with sushi and sick of ceviche but still crave the taste of raw fish, prepare to pile in for the latest pescatarian food craze: poké. Hailing from Hawaii, poké - pronounced 'poh-kay' - is a colorful mix of raw cubes of fish (often tuna) with a soy-based dressing, served in a bowl with rice and garnishes. Anything goes when it comes to ingredients, and in Poké you will learn how to create your own bowls of goodness. You simply select your base of choice (rice, salad, slaw), pick your poké (salmon, tuna, tofu), then pimp it up with a zingy or fruity dressing and/or pickle. Easy! The possibilities are endless, but the results are always flavorful. Traditionally made with raw fish, poké can even be adapted for vegetarians using delicious marinated mushrooms or beets, or silken tofu. You'll also find recipes for different toppings, vinegars, dressings, pickles, grains, and even sweet poké varieties.

Features:

  • HARDIE GRANT

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

The Complete Asian Cookbook Series: Indonesia, Malaysia, & Singapore Lowest new price: $10.96
Lowest used price: $5.24
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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Fragrant Rice: My Continuing Love Affair with Bali [Includes 115 Recipes]

Fragrant Rice: My Continuing Love Affair with Bali [Includes 115 Recipes] Lowest new price: $12.32
Lowest used price: $2.00
List price: $19.95
Author: Janet De Neefe
Brand: Brand: Periplus Editions (HK) ltd.

This memoir, peppered with authentic Balinese recipes, is a love letter to the food and culture of Bali

When Janet De Neefe stepped off the plane in Bali in 1974, she felt an immediate connection to this island paradise. Though curious about Bali's culture, its warm people and its mouthwatering cuisine, she didn't expect to fall in love with a Balinese man and make a new life there. Now, years later, Janet and her husband have four children and run two of the most successful restaurants in Bali.

In this delightful memoir, Janet shares entertaining stories of being 'gently shaped like warm rice for offerings' as she adapts to another culture and way of life. She offers insights into the ancient myths and rituals still alive in Bali today and passes on delicious recipes handed down through generations of her husband's family.

Fragrant Rice shows how the love, hope and warmth that makes this island such a special place is still very much alive today.

Family recipes included are:

  • Ayam Gerang Asem (Sour Chicken Stew)
  • Bubur Injin (Black Rice Pudding)
  • Ikan Mekuah (Fish Soup)
  • Nasi Goreng (Fried Rice)
  • Satay Manis (Beef Satay)
  • Babi Kecap (Pork in Sweet Chilli Sauce)
  • Gado-Gado (Vegetables in Peanut Sauce)
  • Bregedel Tahu (Tofu Fritters)
  • Kolak (Fruits in Coconut Milk)

Features:

  • Used Book in Good Condition

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Sam Choy's Little Hawaiian Cookbook for Big Appetites

Sam Choy's Little Hawaiian Cookbook for Big Appetites Lowest new price: $7.95
Lowest used price: $1.00
List price: $7.95
Author: Sam Choy

Join celebrity chef Sam Choy in this little celebration of Hawaii’s cuisine. Though the book is tiny, it will satisfy some mighty appetites and introduce you to the world of Hawaiian regional cuisine! Whether it’s stick-to-the-ribs home cooking like Grandma’s Meatloaf and Garlic Mashed potatoes, or elegant party fare like Crusted Ono with Papaya-Mango Salsa, these treasured dishes are sure to be loved by hearty eaters of all kinds. Detailed and easy to follow, Sam’s recipes are also surprisingly quick to prepare. Whether you’re hungry for traditional luau favorites or want to sample the best of Hawaii’s contemporary kitchens, Sam Choy’s Little Hawaiian Cookbook makes cooking easy and fun.

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The Food of Paradise: Exploring Hawaii's Culinary Heritage (A Kolowalu Book)

The Food of Paradise: Exploring Hawaii's Culinary Heritage (A Kolowalu Book) Lowest new price: $23.84
Lowest used price: $4.40
List price: $31.99
Author: Rachel Laudan

Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship.

Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history.

More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.

Hawaii has perhaps the most culturally diverse population on earth. The story of how the Polynesians, Chinese, Japanese, Portuguese, Korean, Filipinos, Okinawans, Puerto Ricans, various Southeast Asian peoples, and Caucasians (known as haoles) brought together their culinary traditions on these islands makes fascinating reading. Laudan concentrates on local food rather than the world-class glamour of the Hawaiian regional cuisine cooked up by famous island chefs Amy Ferguson Ota and Roy Yamaguchi. She presents the polyglot world of the plate lunch, Spam, mochi, seaweed, shaved ice, sushi, and all the other dishes that Hawaiians really eat every day. Primarily a living and lively culinary history, this book does include recipes for the most commonplace Hawaiian dishes.

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