Take a nostalgic peek at traditions in island hospitality and learn to make new recipes with local foods.
Barossa Food is a marvellous combination of recipes, history and stories, all coming from the place in Australia that can best lay claim to a distinctive regional food culture; the Barossa Valley. Angela Heuzenroeder draws on the memories, recipe notebooks and endeavours of people in the valley, as well as her own experiences, to provide over 100 authentic recipes for the modern kitchen.
A beautiful, comprehensive, and evocative cookbook on a relatively undiscovered cuisine. Despite the Philippines' location right in the middle of Southeast Asia, most people know very little about the country and even less about the cuisine. For Filipinos, food is more than a pleasurable pursuit; it is the cultural language of the Philippines. The people use food to apologize, woo a woman, ask a favor, or say thank you; it fills in social gaps and crosses borders of religion and class. Filipino food can be seen through the prism of its unique and colorful history, with influences from Malaysia, Spain, China, Mexico, and the US adding to the cuisine's rich texture. Divided into thirteen chapters-dipping sauces, breakfast, soups, everyday food, seafood, party food, barbecue food, rice and noodles, vegetables and salads, bar and finger food, snacks, desserts, and drinks-7000 Islands is a beautifully illustrated guide to Filipino food and an insight into the culture and history of the Philippines. Unlike many Filipino cookbooks that assume a large degree of local knowledge, this book aims to fill the gaps for people who have never tasted or cooked the cuisine before. The detailed, easy-to-follow recipes outline some of the tricks of the trade, such as how to get the most out of garlic, when to double-fry for best results, and why vinegar should not be stirred. 7000 Islands offers a flavor-filled account of this wonderful country-a land full of people whose love of eating is as big as their hearts-and its cuisine.
(2)When author Jennifer Brennan lived in Guam, she saw and sampled the bounty of delights that can only be found in the lush Pacific Islands: exotic meats, unusual seafoods, and extraordinary fresh fruits and vegetables, all brought together with flavors and spices in delicious new combinations. Tradewinds and Coconuts presents the cuisine and culture of the Pacific Islands with recipes, personal anecdotes, descriptions of native ingredients, and original artwork. Tradewinds and Coconuts is a cookbook, a reminiscence, and a colorful glimpse of island living. Inside the home cook will learn about: * Oceanic appetizers-from hors d'oeuvres to stewy soups to luscious tropical salads * Foods from in and around the sea-tantalizing recipes made from mollusks, crustaceans, amphibious reptiles, and Pacific Ocean fish * Mouth-watering meats-from the familiar to the exotic * Authentic preparation-cooking in an earth-pit oven
Beautiful oversize, coffee table style book "Kulinarya's team of six chefs, all of whom have made their own mark on Filipino cuisine, had many lively arguments to distill the core principles of Filipino Cooking from the huge diversity of regional and individual practices. The result: a guidebook that brings greater understanding of our cuisine and inspires more careful attention to good cooking practices. The graceful and precise photography of Neal Oshima combines with the clean, practical styling of Claude Tayag to produce a sumptuous vision of Filipino cuisine." --Michaela Fenix "Finally, a cookbook that presents Filipino cuisine for a 21st century global audience." --Thelma San Juan "Kulinarya proposes to put Filipino food classics into the mainstream of international cuisine. It's a book for everyone."
You are going to discover the secret family treasured traditional Burmese Recipes for the land of the Golden Pagodas. Myanmar (Burma) is now becoming a favourite place to visit and experience the food of the region.
Burmese cuisine includes dishes from various regions of the Southeast Asian country of Burma (now officially known as Myanmar). Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by China, India and Thailand. The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi (fermented seafood).
Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed.
Burmese cuisine also includes a variety of salads (a thoke), centered on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, lahpet (pickled tea leaves), and ngapi (fish paste). These salads have always been popular as fast foods in Burmese cities.
(1)For more than 30 years, Gwen McKee and Barbara Moseley have been searching for and bringing you the BEST recipes from all over America.
In this sixth volume of their regional series, they proudly present the special flavors of cooking in the Pacific Rim. From Icy Strait BBQ Halibut in Alaska to Fiery Pup Wings in Hawaii, the recipes in the Pacific Rim region have one huge thing in common-the Pacific Ocean! California, Oregon, and Washington comprise the continental rim, and they, too, are brimming with outstanding recipes from fertile garden to shining sea.
This exceptional volume presents a cross section of both traditional recipes such as Chili Crab, Hokkien Fried Noodles and Murtabek and contemporary recipes including Tea-smoked Sea bass and Stingray in Banana Leaf.
(4)In Hawaii we celebrate for any reason, birthday, wedding graduation, or for no reason at all. Lû‘au in traditional days could last for days and had strict rules dictating the type of food to be served at each occasion. Today, lû‘au enable family and friends to come together, enjoy good food, music and each other. Sam Choy and The Mâkaha Sons, two names synonymous with lû‘au in Hawaii have come together to create this cookbook and CD combo, a first in Hawaii. From "straight Hawaiian-style Poke" to mouth-watering kalua pig and cabbage, this book has it all to help you plan a successful Hawaiian lû‘au…including the music!
(2)Cooking the Indonesian Way: Culturally Authentic Foods Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
(4)Over 200 mouthwatering appetizer recipes with easy-to-follow instructions for beginning and experienced cooks.
(1)The Filipino cuisine is a bit of a fish in the water in the Asian region, becoming a merry mix of various influences – from Spanish, American, Malay and Chinese cooking. The combination of this different cooking style influences with the abundant food sources of the country has created a tasty and unique cuisine that the Filipinos can call their own. Kain Po! A Collection of Simple Filipino Recipes will show you how to create authentic Filipino dishes that will excite your palate.
Hawaii's clear blue waters and thriving fish farms produce a bounty of seafood that's as healthful as it is delicious. A Splash of Aloha, a unique guide from the Kapiolani Community College Culinary Arts Department, will help you enjoy fresh Island fish and shellfish for good health and good nutrition, too.
This beautifully photographed companion volume to the bestselling A DASH of Aloha and A Sweet Dash of Aloha includes buying and safety tips, nutritional labels and nearly 100 innovative recipes for preparing Island favorites from ahi to uku, from butterfish to Kona abalone.
(13)Want to... prepare the popular Huli Huli Chicken... bake delicious Coconut Macadamia Nut Crisps... learn all about cooking Oven Kalua Pig an dall the other traditional lu'au recipes? Now you can! This cookbook will introduce you to all these wonderful native dishes, plus many more. Scattered among the recipes are fascinating facts and photos that capture Hawaii's unique history and culture. Over 300 favorite recipes from sixty-three of Hawaii's leading cookbooks make up this extraordinary collection. These contributing cookbooks are listed in a special section along with ordering information - a treasure for anyone who collects cookbooks.
(1)Based on the latest nutritional research, this book is packed with recipes that use clean, whole, and organic foods to promote good health and well-being. Gorgeously illustrated and with step-by-step instructions, the book contains more than 70 delicious and easy-to-make recipes—from beef bourguignon and cider-braised mussels to waffles and chocolate tofu cheesecake. Accounting for the benefits of natural foods and explaining how food affects both the mind and body, this cookbook is filled with ingredient shopping tips and many gluten-free, vegetarian, and vegan alternatives.
(1)Including simple recipes, this stylish book contains a wealth of information on ingredients and cooking techniques, and instructions on how to prepare every kind of noodle for every course of the meal. 60 color photos.
