by
Hendy, Alastair
Call Number
641.595 HEN
Publication Date
2004
Format:
Books
Relevance:
77634.6484
by
Ezard, Teage.
Call Number
641.595 EZA
Publication Date
2011
Summary
Iconic Melbourne restaurant Gingerboy is renowned for its funky decor, Asian-inspired dishes and hip laneway location. Serving creative street food, based around plates for sharing, chefs Teage Ezard and Chris Donnellan take a unique and bold approach to the food of the region.
Format:
Books
Relevance:
67235.4375
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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:
60138.3047
by
Doeser, Linda.
Call Number
ARC 641.595 DOE
Publication Date
2000
Format:
Books
Relevance:
57340.1094
by
Steer, Gina.
Call Number
641.595 ASI
Publication Date
2005
Format:
Books
Relevance:
54899.2969
by
Doeser, Linda.
Call Number
641.595 WOK
Publication Date
2001
Summary
Cook up a feast of Asian flavors in minutes, with this fabulous collection of sizzling and aromatic stir-fried recipes with exotic textures and tastes.
Format:
Books
Relevance:
52745.7852
by
Perry, Neil, 1957-
Call Number
641.595 PER
Publication Date
2008
Summary
Neil Perry revels in his love for Asian cooking: the great flavor, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. Balance & Harmony: Asian Food is set out in the style of a cooking school by the Rockpool master chef, progressing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as the reader gains confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of Balance & Harmony - the book is beautifully punctuated by a series of banquet ideas, ranging from the simplest to the most gloriously memorable.
Format:
Books
Relevance:
52744.1836
by
Kuruvita, Peter, author.
Call Number
641.5636095 KUR
Publication Date
2018
Summary
A flavour-filled vegetarian and vegan journey through the subcontinent and beyond - from Bhutan, Nepal and Afghanistan to India, Pakistan, Bangladesh and Sri Lanka. Acclaimed chef, author and TV presenter Peter Kuruvita shares over 100 vegetarian and vegan recipes that take us on a culinary journey of discovery through the subcontinent - from Bhutan, Nepal and Afghanistan to India, Pakistan, Bangladesh and his home country of Sri Lanka. All the dishes in this deeply personal collection, spiced with the flavours of Peter's life and travels, reflect the diversity of the regions, their legendary hospitality, their energy and excitement, extraordinary landscapes and rich history. Peter explores a goldmine of plant-based flavours in recipes for street foods; pulses and legumes; salads; dairy-based dishes; curries, stir-fries and stews; rice; soups; chutneys; and sauces. They are supported by detailed glossaries of ingredients, as well as advice on setting up a subcontinental pantry, tempering and blending spices, and adapting authentic regional cooking methods for the home kitchen. This book is a reflection of the changing dialogue about what we eat, as the world embraces the idea of a meal where flesh is not the main event. Lands of the Curry Leaf is a celebration of all things vegetable and their growing prominence at our tables. Showing that vegetables, grains and pulses can be culinary stars, Peter takes simple, honest, health-giving ingredients, adds a host of exciting spices, and transforms them into a complete and joyous meal.
Format:
Books
Relevance:
47543.7188
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
Deng, Ming-Dao.
Call Number
641.595 DEN
Publication Date
1998
Format:
Books
Relevance:
32616.1445
by
King, Michelle T., author.
Call Number
394.12095 KIN
Publication Date
2019
Format:
Electronic Resources
Relevance:
2.2978
by
Morris, Sallie.
Call Number
641.595 MOR
Publication Date
2000
Format:
Books
Relevance:
2.2168
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