"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.

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.

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

My food memories stem way back to when I was a child where traditions and family hugely influence the way I cook. My mother introduced me to the markets and farms at a young age, exposing me to the concept of paddock to plate. "Watch and learn," mom would always say. I guess I did. Now living in Australia and travelling far and wide back to Singapore and beyond, I cook with inspiration from the best seasonal ingredients I find but always with a very strong sense of Asian flavours and more importantly, the respect for food acquired through my upbringing. Some of the best times for me have been with friends and family in my kitchen and around the dinner table. In this book, I embrace differences and disregard cultural boundaries. Having grown up in multicultural Singapore, where food is all about sharing and feasting and a way of bringing people together, I share with you the food I love to eat - from my Laksa Roast Chicken, to my Lemon Cake with Brandied Prunes, my scrumptious Chicken and Crispy Noodle Slaw, and my Mom's Apple Pie. I hope that the recipes in this book will bring to your home as much joy as it has to mine and give you reason to cook for each and every occasion.to your home as much joy as it has to mine and give you reason to cook for each and every occasion.

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.

"This book uses clear, step-by-step guidance to explain the essential techniques for making broths and consomme's, and then moves on to soups based on vegetables, fish, meat, and other main ingredients. Capturing the heart and soul of the world's finest cuisines, 400 recipes offer an exciting and rich contemporary repertoire to explore, from the exotic Indian-Style Shrimp and Coconut Soup and the elegant Poached Duck Breast with Vegetables to the pungent Vietnamese Spicy Soup with Rice Noodles and the intriguing Chicken Tagine with Apricots, Raisins, and Almonds."--BOOK JACKET.

Have you ever wanted to make your favourite Asian dishes plant-based, but didn't know where to start? More Than Veggies by popular vegan blogger, Joy Yuan, features some of the most irresistible Asian classics like bak kwa (Chinese pork jerky), char siew (Chinese barbecue pork), dumplings, rendang and kaya (coconut egg jam), made wholesome with the goodness of plants. Joy has perfected these dishes, ensuring that they taste familiar to the original dishes, and are just as hearty, robust and satisfying. She also makes it a point to use common pantry ingredients rather than expensive or difficult-to-find vegan substitutes, to keep these plant-based options practical and accessible for the everyday home cook. Where applicable, options to make the dishes allium-free, soy-free and gluten-free are also provided, so anyone can enjoy these delicious plant-based meals.

Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort.A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.

With its clear photography and easy to read recipes, Contemporary Asian Favorites contains everything you need to create over 30 of some of today's most popular easy to prepare Asian dishes. This cookbook contains recipes for modern and delicious meals from Malaysia, Japan, Thailand, Burma, India, China, and more. Contemporary Asian Favorites features recipes for appetizers, soups, salads, noodles, rice, poultry, meat, seafood, vegetables, desserts, and drinks. Recipes include: Mango plum salad with ginger dressing Quick tossed Asian noodle salad Dark soy duck with orange and cranberries Seare