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Author: Wendy Hutton
Publisher: Tuttle Publishing
ISBN: 1462917100
Category : Cooking
Languages : en
Pages : 193
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Book Description
Featuring delicious recipes from India, Indonesia, Thailand, Vietnam, Singapore, Malaysia and the Maldives, this Asian cookbook is a great introduction to the flavors of tropical Asia. This cookbook truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional—reflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients. This modern, fresh approach to Asian cooking is in demand around the world today—honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion—from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home. Featured recipes include: Grilled beef with rendang marinade Fragrant crab cakes Ginger-poached chicken breast on mshroom medley Spiced tuna steaks with citrus salsa Green Mango salad Rose-flavoured lassi with pistachios Spicy chicken and mango sushi And many more!
Author: Wendy Hutton
Publisher: Tuttle Publishing
ISBN: 1462917100
Category : Cooking
Languages : en
Pages : 193
Get Book Here
Book Description
Featuring delicious recipes from India, Indonesia, Thailand, Vietnam, Singapore, Malaysia and the Maldives, this Asian cookbook is a great introduction to the flavors of tropical Asia. This cookbook truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional—reflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients. This modern, fresh approach to Asian cooking is in demand around the world today—honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion—from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home. Featured recipes include: Grilled beef with rendang marinade Fragrant crab cakes Ginger-poached chicken breast on mshroom medley Spiced tuna steaks with citrus salsa Green Mango salad Rose-flavoured lassi with pistachios Spicy chicken and mango sushi And many more!
Author: Robert Danhi
Publisher:
ISBN: 9780981633909
Category : Cooking, Malay
Languages : en
Pages : 0
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Book Description
Demystifying Southeast Asia's cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.
Author: Leela Punyaratabandhu
Publisher: National Geographic Books
ISBN: 198485724X
Category : Cooking
Languages : en
Pages : 0
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Book Description
60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces. The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.
Author: Su-Lyn Tan
Publisher: Artpostasia
ISBN:
Category : Cooking
Languages : en
Pages : 276
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Book Description
Foodlore and Flavors - Inside the Southeast Asian Kitchen takes you on a truly sumptuous gastronomic tour of ten countries in Southeast Asia. With essays and contributions from 14 international culinary experts from the countries of Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Vietnam, this is the first ever publication to focus exclusively on the cuisines of all ten member nations which make up the Association of Southeast Asian Nations (ASEAN), while delving into the cultural significance of the region's culinary folklore and traditions. Through this book, explore the true heart of the Southeast Asian kitchen - the deep-rooted ties between food preparation and the partaking of the meal with feelings of family, village and community. With a clear and highly visual approach, Foodlore and Flavors - Inside the Southeast Asian Kitchen will serve as a key resource for not only authentic Southeast Asian recipes but also an understanding of the cultural role that food plays in this part of Asia.
Author: Tan Chee-Beng
Publisher: NUS Press
ISBN: 9971695480
Category : Social Science
Languages : en
Pages : 256
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Book Description
Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.
Author: Penny Van Esterik
Publisher: Bloomsbury Publishing USA
ISBN: 0313344205
Category : Social Science
Languages : en
Pages : 175
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Book Description
Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.
Author: Vicki Liley
Publisher: Periplus Editions (HK) Limited
ISBN: 9780794650353
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Sure, it's full of big, beautiful pictures of every single dish, but this is no coffee table book--it's meant to be used. " - Fiery-Foods and Barbecue Magazine
Author: Vatcharin Bhumichitr
Publisher: St Martins Press
ISBN: 9780312182748
Category : Cooking
Languages : en
Pages : 192
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Book Description
The Thai chef recounts his "cook's" tour of Singapore, Cambodia, Laos, Burma, Vietnam, and Malaysia in a series of observations that includes recipes as well as his personal insights into each country's way of life
Author: Andrew X. Pham
Publisher:
ISBN: 9780985514228
Category : Cooking, Southeast Asian
Languages : en
Pages : 158
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Book Description
A Southeast Asian cookbook with travel and cultural essays written by an award-winning author and food critic.
Author: Lizzie Mabbott
Publisher:
ISBN: 9781784723231
Category : Cooking, Southeast Asian
Languages : en
Pages : 224
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Book Description
Lizzie Mabbott identifies key ingredients, explains the differences between the 77 types of noodles and tells you how to use them. AND she provides all the recipes you'll need to cook your own delicious meals at home using the tastiest ingredients from China, Malaysia, Vietnam, Thailand, Korea, Japan and all across the region.
