by
Donald, Susie
Call Number
641.595 DON
Publication Date
2006
Format:
Books
Relevance:
63390.8750
by
Lee, Jeannie Cho.
Call Number
641.22 LEE
Publication Date
2009
Format:
Books
Relevance:
63388.4219
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by
Chan, Wendy.
Call Number
641.595 CHA
Publication Date
2006 2000
Format:
Books
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57340.1016
by
Hutton, Wendy.
Call Number
641.5 HUT
Publication Date
2007
Summary
"Wendy Hutton, food celebrity and author of the highly-acclaimed 'Singapore Food'. This book breaks new ground as the only cookbook of its genre to provide an incisive socio-historical perspective of how the Eurasian communities evolved and how their unique cuisine developed over a period of four centuries." -- Back cover.
Format:
Books
Relevance:
44826.0898
by
Brugger, Winfried.
Call Number
641.595 BRU
Publication Date
1997
Summary
Here are recipes that are contemporary and cosmopolitan, that dazzle all the senses and confront the norm. We present a style of cooking based on a fundamental understanding of the strengths - and weaknesses - of ingredients. Asian fusion is a unique approach to fine cuisine, as traditional European cooking skills are enhanced by eclectic Asian cooking techniques and embrace a wealth of Asian spices and seasonings.
Format:
Books
Relevance:
0.0945
6.
by
Editors, Periplus.
Call Number
641.5636
Publication Date
2012
Summary
Highly nutritious, easy to digest, and always delicious, Asian vegetarian cuisine offers a healthy, tasty alternative to meat-based meals. Recipes include Brown Rice with Stir-fried Vegetables, Chinese Angel Hair, Green Pea and Tender Tofu Soup, and Fragrant Noodles with Chili and Sesame Sauce, among others.
Format:
Electronic Resources
Relevance:
0.0833
by
Solomon, Charmaine.
Call Number
641.5951 SOL
Publication Date
2014 2013
Summary
Since its release in 1976, Charmaine Solomon's The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe.The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks.
Format:
Electronic Resources
Relevance:
0.0737
by
Kang, Sylvia.
Call Number
641.595
Publication Date
2009
Summary
Cooking Classics: Asia is a collection of 42 recipes that span the best of various Asian cuisines. Each dish represents the best of each country's cuisine, culture and influences, providing the reader with simple, concise information and background facts. Learn to appreciate the Philippines's knack of turning pasta into a dessert with dishes like the Pasta Fruit Salad, and learn the Thai way of combining sweet, sour and salty flavours with the Cold Prawn, Papaya and Bean Vermicelli Salad. Enjoy fresh, simple Japanese Silky Egg Custard, and spice up your dinner table with a Thai Red Curry Chick
Format:
Electronic Resources
Relevance:
0.0737
by
Brennan, Jennifer, 1935-
Call Number
641.595 BRE
Publication Date
1984
Format:
Books
Relevance:
0.0735
by
Hutton, Wendy.
Call Number
641.595
Publication Date
2012
Summary
The foods of Bali and Singapore come alive in A Touch of Tropical Spice, your chef-inspired guide to fresh, stylish and modern Asian cooking. Wendy Hutton, longtime author and ambassador of Southeast Asian cuisine developed this compilation cookbook alongside the masterful chefs at the Four Seasons Resort hotels in Singapore and Bali. A Touch of Tropical Spice will bewitch your taste buds with a host of sensational Asian recipes, including: Mango, Fig and Date Cake Masala dosai Balinese sushi Sashimi Salad with Soy Lime Dressing Clams with Red Sauce and Chinese sausage Barbecued Jumbo Shrimp with Chili Dip Black Pepper Beef Coconut and Palm Sugar Ice Cream.
Format:
Electronic Resources
Relevance:
0.0707
by
Mallet, Jean-François, 1967-, author.
Call Number
641.595 MAL
Publication Date
2015
Summary
In Western countries, the Chinese food eaten in restaurants is often a far cry from the dishes prepared and served by the Chinese themselves. This is because the Asian communities that have settled in so-called 'China Towns' around the world, in cities such as New York, San Francisco, London and Paris, have mastered the art of adapting their cuisine to suit local tastes. Added to which, this cuisine is often influenced by other Asian dishes, so much so that food served in one city's China Town may be heavily influenced by Vietnamese dishes whereas in another it may more closely resemble Thai cuisine. In this visually stunning cookbook, author Jean-Francois Mallet, a trained chef and photographer, goes behind the scenes in Chinese communities around the world in order to understand how and why the food changes so much depending on location. As well as intimate portraits of these fascinating communities, this stunning book contains, 100 delicious recipes capturing the essence of China Towns from across the world and their various geographical influences.
Format:
Books
Relevance:
0.0635
by
King, Michelle T.
Call Number
641.59500000000003
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0598
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