by
Trang, Corinne
Call Number
ARC 641.822095 TRA
Publication Date
2009
Format:
Books
Relevance:
44826.0742
Call Number
641.6318 RIC
Publication Date
1999
Format:
Books
Relevance:
44783.6797
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by
Middlehurst, Pippa, author.
Call Number
641.822 MID
Publication Date
2023
Summary
Make your favourite noodle dishes at home with over 60 versatile recipes, all with ready-to-cook noodles at their heart. From simple stir fries to speedy noodle soups, as well as mix-and-match ideas to make the most of instant noodles, each recipe is practical and delicious - perfect for anyone who wants resourceful and realistic meals. Illustrated with beautiful photography and clear step-by-step instructions, these effortless, everyday recipes are all about minimum fuss and maximum flavour. Noodles with love, respect and sheer ease.
Format:
Books
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0.0884
by
Clark, Pamela.
Call Number
641.595 COM
Publication Date
2007
Summary
"The ultimate compendium of Asian food, this is the follow up to the best-selling cookbook, The Complete Books of Modern Classics. Modern Asian is the food we eat now - delicious little morsels to serve as finger food at parties, light piquant starters, some of which can also be served as lunch dishes. Main courses made from seafood, lean meat, chicken and duck, noodles and vegetables. Delicious side dishes which you can eat with non-Asian meals, and some wonderful desserts. Each chapter contains a 'star' recipe - the one that has become so popular it's now almost mainstream. It's a beautiful book with recipes that will convert you to modern Asian food."--Publisher website.
Format:
Books
Relevance:
0.0833
by
Vongerichten, Jean-Georges, author.
Call Number
641.5092 VON
Publication Date
2019
Summary
"One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. Jean- Georges Vongerichten was born into a coal- business family in rural Alsace. He didn't enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene? JGV is Vongerichten's passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother's goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef's name. With old handwritten menus and black- and- white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be"--
Format:
Books
Relevance:
0.0657
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
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