Helen Brierty ; Annette Fear
A Journey with Spirit House through ThailandTake a trip to Thailand and back with the renowned chefs of Spirit House. Unlock the secrets of Thai cuisine and travel around one of the most beautiful countries on earth. Be prepared for a taste sensation in this showcase of modern Thai cuisine.
Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. Elizabeth David listed it among the books every serious cook should possess. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout. The selection of recipes in South East Asian Food will show you the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries to exquisite Malaysian sambals. With the help of the author's clear instructions and knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen. As Rosemary says, With the world full of same-tasting instant approaches to South East Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy.'
Blanche Vaughan and Julian Metcalfe
In this revolutionary cookbook the authors of the bestselling ITSU: THE COOKBOOK (more than 60,000 copies sold worldwide) provide simple, nutritious, easy-to-follow recipes, all of which can be made within 20 minutes. Using ingredients readily available at mini-markets, they have created 100 deliciously healthy Asian-inspired recipes with noodles, rice, grains and soups. Why resort to bland ready meals when you can cook itsu-style meals at home in minutes? itsu is dedicated to skinny but delicious food: light, green and good for you. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too. And it's food that tastes as good as it looks...
Kim Sunee & Seung-Hee Lee
Accessible Korean cooking with a modern twist. The backbone of Korean cuisine, jang, has a flavor not found anywhere else in the world. The cuisines combination of savory,sweet, salty, and spicy flavors makes it uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavors and cooking techniques, will open the door for readers unfamiliar with the cuisine. Who can resist dishes such as: Traditional and Modern Bulgogi Kimchi-Bacon Mac and Cheese Silky Sweet Potato Noodles (Japchae) Plus kimchis, sauces, teas, sweets, soju cocktails, and more Beautifully photographed, with tips for building a Korean pantry, drink pairings (from soju to microbrews), and menu ideas, Everyday Korean is the ultimate guide to one of the worlds most unique and delicious cuisines. 80 color photographs
Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket - or, even more so, in your nearest Southeast Asian market? Lizzie Mabbott identifies key ingredients, explains the differences between the 77 types of noodles (not counting "Pot") and tells you how to use them. AND she provides all the recipes you'll need to cook your own delicious meals at home using the tastiest ingredients from China, Malaysia, Vietnam, Thailand, Korea, Japan and all across the region. So tuck in to the authentic (from Grilled Aubergines with Nuoc Cham to Chinese Chive Breads and Korean Summertime Noodles) or the inventive and absolutely delicious (Kimchi Toasted Cheese Sandwich, Tempura Soft-Shell Crab Burgers and Chinese Spag Bol), and cook your way around the Asian supermarket.
Elizabeth Street Cafe a celebrated eatery with a devoted following features French-inspired Vietnamese cooking. Chefs Tom Moorman and Larry McGuire share 100 recipes of beautiful and delicious Vietnamese fare and French baked goods from Spicy Breakfast Fried Rice and Eggs to Green Jungle Curry Noodles, and Palm Sugar Ice Cream to Toasted Coconut Cream Puffs. The cafe is always bustling, day and night, inside and outdoors, and it is one of the most photographed restaurants in Austin, Texas.
Glenn Lindgren, Raul Musibay
The Three Guys From Miami are back with their long-promised Cuban party book, "Three Guys From Miami Celebrate Cuban."
The Guys have collected the best recipes from a lifetime of Three Guys' parties and present them here in a fun and light-hearted book that truly celebrates the Cuban spirit.
Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Franciscos Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.
The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He's a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country's Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon App named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.
The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story from the restaurant's early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chineses legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Fran̤ois Pierre La Varenn
"The French Cook, 1651", is the most important cookery book of the 17th century. It was the first recipe book to receive international acclaim, and European cookery was changed, through its influence, for many centuries to come. This revolutionary recipe book was written by the foremost members of a group of French chefs who wrote for a professional audience in the age of Louis XIV. Little is known of his life or if he himself was responsible for the considerable innovations that appear in his book, but he was certainly the first to write them down. The first translation into English of the second 1652 edition, made in the following year by a certain I.D.G., had a dramatic effect on English cooks and cookery writers. Recipes were adapted to meet English taste and, although there was some later resistance from native cooks such as Hannah Glasse, English food was never to be the same again. This culinary revolution rejected the heavily spiced flavours of the cuisine of the Middle Ages which tended to mask the natural flavours of foods and replaced them with the use of local herbs.
Likewise, sweet and sour combinations were abandoned along with the heavy use of sugar outside of desserts. New vegetables appeared. Greater attention was paid to freshness and visual appearance. This is summed up in a saying by Varenne, 'When I eat Cabbage soup, I want it to taste like cabbage'. La Varenne's innovations have now become part of our repertoire, including his omelettes, ragouts, bisques and caramel, new ways of flavouring dishes and many new technical terms, such as au bleu and au naturel.
Arto der Haroutunian
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food.
There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare.
Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chilli paste, harissa.
As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces.
And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.
This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavoured with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.
Phillipe Mouchel and Rita Erlich
More than French is the first cookbook from Philippe Mouchel, a chef whose commitment to excellence is matched by his training, technique, and the depth of his cooking skills and recipes. A collection of more than 100 recipes, More than French is a comprehensive cookbook on cooking and preparing French-inspired dishes heavily influenced by Philippe's work experience and travels, especially his time in Japan. Each recipe has been thoroughly tested by renowned food writer Rita Erlich, the cook to Philippe's chef.