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Author: Ruth Wan-Lau
Publisher: Epigram Books
ISBN: 9814785032
Category : Juvenile Fiction
Languages : en
Pages : 73
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Book Description
It’s not everyday in Singapore that you’d find a polar bear at the hairdresser’s getting a ‘fur-cut’. But Percy’s fur is an unruly mess. When best friends Percy and Pam stumble upon a recipe for chicken rice that’s been dropped outside the hairdresser’s, they set out to find its owner. After all, any serious food-lover knows that a recipe for perfectly tender chicken and deliciously fragrant rice is simply too good to lose! With the help of a friendly shop assistant, and a stall-owner at the nearby wet market, Percy and Pam piece together the clues to solve the mystery and, as always, make time to enjoy some tasty treats along the way. The second in the illustrated Percy and Pam series sees the best friends working together – solving mysteries and helping others – and tucking into some of Singapore’s most treasured dishes along the way. Ideal for children growing in confidence as readers and beginning to read alone.
Author: Ruth Wan-Lau
Publisher: Epigram Books
ISBN: 9814785032
Category : Juvenile Fiction
Languages : en
Pages : 73
Get Book Here
Book Description
It’s not everyday in Singapore that you’d find a polar bear at the hairdresser’s getting a ‘fur-cut’. But Percy’s fur is an unruly mess. When best friends Percy and Pam stumble upon a recipe for chicken rice that’s been dropped outside the hairdresser’s, they set out to find its owner. After all, any serious food-lover knows that a recipe for perfectly tender chicken and deliciously fragrant rice is simply too good to lose! With the help of a friendly shop assistant, and a stall-owner at the nearby wet market, Percy and Pam piece together the clues to solve the mystery and, as always, make time to enjoy some tasty treats along the way. The second in the illustrated Percy and Pam series sees the best friends working together – solving mysteries and helping others – and tucking into some of Singapore’s most treasured dishes along the way. Ideal for children growing in confidence as readers and beginning to read alone.
Author: Rachael Bryant
Publisher: Page Street Publishing
ISBN: 1624141110
Category : Cooking
Languages : en
Pages : 242
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Book Description
Over 120 Easy Recipes That Battle Autoimmune Illness and Heal Your Body Let Nourish show you just how delicious healing can be! Following the Paleo Autoimmune Protocol can reduce inflammation and ease your autoimmune symptoms with every bite. With over 120 simple, tasty and nutrient-dense recipes, Nourish can help you heal your gut, regain your health and feel great. Recipes like Glazed & Baked Chicken Wings, Perfect Sliced Roast Beef, Baked Swedish Meatballs, Slow Cooker Pork Shanks and more take the guesswork out of the Paleo Autoimmune Protocol and open up a world of complex, bold and enticing flavors that your whole family is sure to love.
Author: Ruth Wan-Lau
Publisher: Epigram Books
ISBN: 9814785016
Category : Juvenile Fiction
Languages : en
Pages : 74
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Book Description
Percy enjoys nothing more than a prata breakfast with his best friend Pam. Just thinking about crispy fried bread will make a polar bear’s tummy rumble. When Percy and Pam find the owner of Ramasamy’s Prata in despair over a theft from his shop – the third time that week – the brave duo set out to catch the robber. But can a hungry polar bear surrounded by the delicious smells of nearby restaurants stay focused on the mission? And what mysterious characters will they meet in the middle of the night? The first in the illustrated Percy and Pam series sees the best friends working together – solving mysteries and helping others – and tucking into some of Singapore’s most treasured dishes along the way. Ideal for children growing in confidence as readers and beginning to read alone.
Author: Naz Deravian
Publisher: Flatiron Books
ISBN: 1250190762
Category : Cooking
Languages : en
Pages : 623
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Book Description
Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
Author: Vivien Chien
Publisher: St. Martin's Paperbacks
ISBN: 1250782600
Category : Fiction
Languages : en
Pages : 201
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Book Description
Lana Lee returns for another delectable cozy set in a Chinese restaurant in Cleveland, Ohio in Vivien Chien's Fatal Fried Rice... Lana Lee runs her family’s Chinese restaurant in Cleveland’s Asia Village like nobody’s business. When it comes to actual cooking, however, she’s known to be about a step up from boiling rice. So Lana decides to go to culinary school on the sly—and prove that she has what it takes in the kitchen after all. But when course instructor Margo Chan turns up dead after class, Lana suddenly finds herself on the case, frying pan in hand. Since she was the one who discovered the body, Lana must do double duty in finding the killer and clearing her name. Now, with or without the help of her boyfriend Detective Adam Trudeau, Lana launches her own investigation into Margo’s life and mysterious death. Doing so leads her on a wild goose chase to and from the culinary school—and all the way back to the Ho-Lee noodle shop, where the guilty party may be closer than Lana thinks.
Author: Alexa Alice Joubin
Publisher: Oxford University Press
ISBN: 0191082074
Category : Drama
Languages : en
Pages : 273
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Book Description
Structured around modes in which one might encounter Asian-themed performances and adaptations, Shakespeare and East Asia identifies four themes that distinguish post-1950s East Asian cinemas and theatres from works in other parts of the world: Japanese formalistic innovations in sound and spectacle; reparative adaptations from China, Taiwan, and Hong Kong; the politics of gender and reception of films and touring productions in South Korea and the UK; and multilingual, diaspora works in Singapore and the UK. These adaptations break new ground in sound and spectacle; they serve as a vehicle for artistic and political remediation or, in some cases, the critique of the myth of reparative interpretations of literature; they provide a forum where diasporic artists and audiences can grapple with contemporary issues; and, through international circulation, they are reshaping debates about the relationship between East Asia and Europe. Bringing film and theatre studies together, this book sheds new light on the two major genres in a comparative context and reveals deep structural and narratological connections among Asian and Anglophone performances. These adaptations are products of metacinematic and metatheatrical operations, contestations among genres for primacy, or experimentations with features of both film and theatre.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393541223
Category : Cooking
Languages : en
Pages : 672
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Book Description
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
Author: Kristen Blizzard
Publisher: Simon and Schuster
ISBN: 1510749454
Category : Nature
Languages : en
Pages : 707
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Book Description
"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include: Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.
Author: F.L. Fowler
Publisher: Clarkson Potter
ISBN: 0385345224
Category : Cooking
Languages : en
Pages : 162
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Book Description
Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.
Author: Patricia Tanumihardja
Publisher: Sasquatch Books
ISBN: 1570616981
Category : Cooking
Languages : en
Pages : 380
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Book Description
Asian grandmothers — whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent — are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.
