by
McLeay, John Robert.
Call Number
641.5959 MCL
Publication Date
2010
Summary
Combining centuries-old recipes with modern ingredients and know-how, the head chef at Melbourne's popular restaurant shares his love of all things Asian. Here are over 70 mouth-watering recipes with basic instructions for the home cook such as how to make fundamental stocks, pastes and garnishes. John McLeay owns Red Spice Road in Melbourne.
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Books
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0.2132
by
Solomon, Charmaine, 1930-
Call Number
641.595 SOL
Publication Date
2011
Summary
This is a completely revised and updated edition of Charmaine Solomon's influential and iconic The Complete Asian Cookbook. Instantly heralded as a classic when it was first published in 1976, it covers 800 dishes from 15 countries. Written for the home cook, Charmaine's recipes are straightforward, simple to follow and work every time. It contains a glossary to explain unfamiliar ingredients.
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Books
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0.1890
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by
Editors, Periplus.
Call Number
641.595
Publication Date
2012
Summary
Asian cooking is not only healthy but flavorful. This handy book contains over 50 nutritious and delicious recipes?like Fresh Japanese Tofu Salad with Miso Dressing, Chinese Chicken Salad and Mapo Tofu.
Format:
Electronic Resources
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0.1768
by
Trang, Corinne
Call Number
ARC 641.822095 TRA
Publication Date
2009
Format:
Books
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0.1768
by
Editors, Periplus.
Call Number
641.595
Publication Date
2012
Summary
Asian Cooking Made Easy features over 40 delicious recipes from the kitchens of China, Indonesia, Japan, Malaysia, Singapore and Vietnam. Treat yourself to the authentic tastes and sensations of Asian food, from delightful starters such as Crabmeat Omelet to tasty seafood and noodle recipes including Fish Steaks in Fragrant Coconut Gravy and Singapore Hokkien Mee.
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Electronic Resources
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0.1667
by
Granger, Bill, 1969-
Call Number
641.595 GRA
Publication Date
2011
Summary
The big, bold taste explosions of Asia and the fresh, lively combinations of ingredients have had Bill Granger hooked since childhood. To him, the Asian dishes he most loves to cook and eat aren't exotic but quick, easy and healthy everyday food, whether intensely fresh and zingy or deeply savoury and satisfying. For Bill's Everyday Asian Bill has simplified his favourite classics to create the very best that Asian food has to offer, drawing on his own colourful and varied experiences: from a home-cooked dinner in Singapore to a businessman's breakfast in Japan, along with his most memorable flavour encounters at beach shacks, restaurants and roadside stalls. Beef rendang, pad Thai, satay chicken and bibimbap have all been given the Bill makeover to tantalise the tastebuds and fit our busy lives.
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Books
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0.1543
by
Le, Ann, author.
Call Number
641.59597 LE
Publication Date
2011
Format:
Electronic Resources
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0.1474
by
Scripter, Sami.
Call Number
641.595
Publication Date
2009
Summary
Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentation?for every Hmong recipe, there are as many variations as there are Hmong cooks?and often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes from Hmong-American kitchens, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.Cooking from the Heart is th
Format:
Electronic Resources
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0.1361
by
Hauck-Lawson, Annie.
Call Number
394.1209747 GAS
Publication Date
2008
Summary
"An irresistible sampling of the city's rich food heritage, Gastrapolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and sketches a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and present colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat."--BOOK JACKET.
Format:
Books
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0.1361
by
Hansen, Anna, 1970-
Call Number
641.509 HAN
Publication Date
2011
Summary
The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking. In this, her first cookbook, Anna introduces the reader to his or her very own 'modern pantry', a global larder of ingredients at home. Recipes include light dishes like crab rarebit and chilled watermelon and Thai basil soup, salads such as wild rice with charred sweetcorn, avocado, feta and pecan salad, vegetable dishes for sharing such as cassava chips and fenugreek and curry leaf roast sweet potatoes, and delicious main courses like miso-marinated onglet steak. Other highlights are her luscious desserts, such as roast peanut pannacotta, and white chocolate rice pudding, home-made hokey poke ice cream, and cakes and bakes including green tea scones, banana and coconut bread, and buttery grape and rosemary pastries. Anna aims to broaden the everyday home cook's ideas of what he or she can prepare, to create simple, inspiring dishes for family and friends. The Modern Pantry Cookbook is stylish and ground-breaking, and the innovative recipes are illustrated with beautiful colour photography.
Format:
Books
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0.1313
by
Soon, Edwin, 1959-
Call Number
641.22 SOO
Publication Date
2009
Summary
Dining out on dim sum and looking for the perfect wine to accompany your meal? Wondering which bottle to uncork when serving up Thai? In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine. Discover hundreds of inspired food and wine marriages from Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar (Burma), Philippines, Singapore, Sri Lanka, Thailand, and Vietnam, as well as from Burgher, Eurasian, and Nyonya cuisines. Also featured is a special section on matching wine by
Format:
Electronic Resources
Relevance:
0.1313
by
Hutton, Wendy.
Call Number
641.5994 FOO
Publication Date
2012
Summary
The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity.Drawing on European, Asian, Middle Eastern and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs. Lively essays by Australian culinary experts introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine. Part II contains an overview of cooking in Australia, lists of ingredients that Australian cooking relies on, and over 70 of Australia's favorite recipes The Food of Australia contains easy-to-follow recipes with detailed descriptions and vibrant photography, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.
Format:
Electronic Resources
Relevance:
0.1195
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