Pacific Rim 2016: asian cuisine

Showing posts with label asian cuisine. Show all posts

Thursday, May 7, 2015

Luke Nguyen's Greater Mekong: A Culinary Journey from China to Vietnam

Luke Nguyen's Greater Mekong: A Culinary Journey from China to Vietnam
Luke Nguyen (Author)

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Tuesday, March 17, 2015

The Philippine cookbook

The Philippine cookbook
Reynaldo G Alejandro (Author)

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Monday, March 2, 2015

Malaysian Cooking: A Master Cook Reveals Her Best Recipes [Malaysian Cookbook, Over 60 Recipes]

Malaysian Cooking: A Master Cook Reveals Her Best Recipes [Malaysian Cookbook, Over 60 Recipes]
Carol Selvarajah (Author), Carol Selva Rajah (Author), Masano Kawana (Photographer), David Thompson (Foreword)

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Friday, January 9, 2015

Singapore Cooking: Fabulous Recipes from Asia's Food Capital [Singapore Cookbook, 111 Recipes]

Singapore Cooking: Fabulous Recipes from Asia's Food Capital [Singapore Cookbook, 111 Recipes]
Terry Tan (Author), Christopher Tan (Author), Edmond Ho (Photographer), David Thompson (Foreword)

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Saturday, July 26, 2014

A Taste of the Philippines: Classic Filipino recipes made easy with 70 authentic traditional dishes shown step-by-step in beautiful photographs.

A Taste of the Philippines: Classic Filipino recipes made easy with 70 authentic traditional dishes shown step-by-step in beautiful photographs.
Ghillie Basan (Author), Vilma Laus (Author)

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Sunday, January 26, 2014

What the Heck Is Filipino Food a Beginner's Guide to Filipino Cooking

What the Heck Is Filipino Food? a Beginner's Guide to Filipino Cooking
Adrian Briones (Author)

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Adrian Briones is the author of Australia's First Filipino Cookbook. Since its official April 2012 release, it has landed in the Bookdepository.com Best Sellers and recently won Best Asian Cuisine Book (Australia) at the renowned 18th Gourmand World Cookbook Awards.

Adrian has been featured in SBS Food, The Herald Sun, Food and Travel, The Melting Pot, BBC Radio, SBS Radio, HomeAway, MTV online and Be@Home and writes for the award winning food blog foodrehab.com.au.

Born in the 'Culinary Capital' of the Philippines, San Fernando, Pampanga, Adrian describes Filipino food as 'Asian Soul Food' and spent two years writing his first book What The Heck Is Filipino Food? A Beginner's Guide to Filipino Cooking, to break the ice about Filipino food and its mystery in Australia so to speak; where there are hardly any Filipino restaurants.

The book stands as a tribute to Adrian's mum who taught him how to cook and her infamous secret recipes that have had many people drooling not too mention queuing for years and is filled with childhood stories as well as a humorous take on Filipino history.

In addition to being a super easy guide to traditional Filipino cooking and culture, there are a few twists on the classics from Pulled Pork Adobo Pie to Frenchy Filipino Toast with Maple Butter - taking traditional recipes into the 21st century. It also includes incredible photography taken in the Philippines.

The book has the look and feel of a comic book complete with flashy quote boxes, superhero fonts, cartoon characters and an in depth glossary which describes many of the ingredients that you may not know of that is used in Philippine cuisine. Certainly not your average cookbook. There are two chapters in the book with one chapter on Merienda (snacks/light meals) and another focusing on the larger meals/mains, very much in the same vain as how Filipino's spread out their meals throughout the day.

You will learn how to make many incredible and fragrant 'kapampangan' dishes from scratch using simple techniques, fresh produce and ingredients that may already be in your pantry.

Rank: #2998995 in Books
Published on: 2011-11-28
Original language: English
Number of items: 1
Dimensions: 10.04" h x 8.19" w x .51" l, 1.02 pounds
Binding: Hardcover
72 pages

Tuesday, January 14, 2014

Indonesian Cooking: Satays, Sambals and more

Indonesian Cooking: Satays, Sambals and more
Dina Yuen (Author), Glenn Chu (Foreword)

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Indonesian Cooking is Chef Dina Yuen's culinary exploration of the world's largest and most diverse archipelago—the fabled Spice Islands of Indonesia. This is a vibrant, multi-layered nation with a fabulous and largely unexplored cuisine—and her easy-to-follow recipes now make them accessible to everyone.

The dishes in Indonesian Cooking range from the familiar Chicken and Beef Satays, Lumpia Spring Rolls, Fresh Steamed Vegetables with Peanut Dressing (Gado-Gado) and Nasi Goreng (Traditional Indonesian Fried Rice) to more exotic dishes like Spicy Lemongrass Beef, Burned Sugar Pork, Grilled Swordfish with Fragrant Yellow Rice, and Tamarind Roasted Prawns. These flavorful recipes are easy to make with ingredients readily found in any well-stocked supermarket. Bring the tastes of Indonesia home with the help of Indonesian Cooking!

Rank: #164863 in Books
Published on: 2012-03-10
Released on: 2012-03-10
Original language: English
Number of items: 1
Dimensions: 8.50" h x 9.02" w x .63" l, 1.43 pounds
Binding: Hardcover
120 pages

Wednesday, November 27, 2013

The Filipino-American Kitchen

The Filipino-American Kitchen
Jennifer M. Aranas (Author), Brian Briggs (Author), Michael Lande (Author)

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Selected as a semifinalist in the 2007 IACP Cookbook Awards

In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour—from sweet and spicy to smoky and tangy—while transforming delicious native recipes into easy-to-make meals.

Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine Filipino classics with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as Duck Adobo, Green Papaya and Jicama Salad, Salmon Kilaw, Lamb Casoy, and Ambrosia Shortcake, alongside traditional favorites such as Crispy Lumpia Egg Rolls, Hearty Paella, Pancit Noodles and Sweet Halo-Halo Sundaes.

The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino flavors. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials—such as coconut, palm vinegar, shrimp paste and calamansi lime—that set the food of the Philippines apart from its Asian neighbors.

With this cookbook at your side, you can share these mouthwatering Filipino dishes with your friends and family.

Rank: #144372 in Books
Published on: 2006-11-15
Released on: 2006-11-15
Original language: English
Number of items: 1
Dimensions: 10.08" h x 9.09" w x .84" l, 2.37 pounds
Binding: Hardcover
176 pages

Monday, November 11, 2013

Linamnam: Eating One's Way Around the Philippines

Linamnam: Eating One's Way Around the Philippines
Claude Tayag and Mary Ann Quioc (Author)

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In this culinary travel guide book, not only do Claude and Mary Ann lead the reader to the best eats every region has to offer, scouring the length and breadth of the archipelago, but also the why's and how's of what makes each dish unique and outstanding in its own right.

Rank: #95199 in Books
Published on: 2012
Binding: Hardcover

Tuesday, September 17, 2013

The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
Jennifer M. Aranas (Author), Brian Briggs (Author), Michael Lande (Author)

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Rank: #349990 in Books
Published on: 2006-11-15
Released on: 2006-11-15
Original language: English
Number of items: 1
Dimensions: 10.08" h x 9.09" w x .84" l, 2.37 pounds
Binding: Hardcover
176 pages

Saturday, August 24, 2013

KULINARYA (A Guidebook to Philippine Cuisine)

KULINARYA (A Guidebook to Philippine Cuisine)
Glenda Rosales { et al } Barretto (Author)

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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."

Rank: #2290406 in Books
Published on: 2008
Binding: Paperback
240 pages

Tuesday, August 20, 2013

Food of Singapore

Food of Singapore
Djoko Wibisono (Author), David Wong (Author)

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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.

Rank: #1260997 in Books
Published on: 2012-03-10
Released on: 2012-03-10
Original language: English
Number of items: 1
Dimensions: 11.26" h x 8.74" w x .59" l, 1.70 pounds
Binding: Hardcover
112 pages

Thursday, August 15, 2013

Kain Po! A Collection of Simple Filipino Recipes

Kain Po! A Collection of Simple Filipino Recipes
Cooking Penguin (Author)

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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.

Rank: #633021 in Books
Published on: 2013-02-07
Original language: English
Binding: Paperback
80 pages

Sunday, June 2, 2013

Memories of Philippine Kitchens

Memories of Philippine Kitchens
Amy Besa (Author), Romy Dorotan (Author)

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In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.

Rank: #208999 in Books
Published on: 2012-05-01
Original language: English
Number of items: 1
Dimensions: 9.02" h x 1.14" w x 10.00" l, 3.08 pounds
Binding: Hardcover
232 pages

Tuesday, May 28, 2013

The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond

The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond
Marvin Gapultos (Author)

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The road to great Filipino food begins and ends at home. But the journey along the way introduces a combination of flavors and textures from around the world. In The Adobo Road Cookbook, Marvin Gapultos demonstrates that delicious Filipino food can be prepared anywhere--from Manila to Los Angeles and everywhere in between.

As a food blogger-turned-gourmet food trucker, Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts--providing easy-to-follow, tried and true recipes that serve as a guide to the pleasures of Filipino cooking. The nearly 100 recipes in these pages pave a culinary road trip that transports home cooks to the roadside food stalls, bars and home kitchens of the Philippines, to the hungry streets of L.A., and even into the sage kitchen's of Marvin's own grandmother, mother and aunties.a{umlaut}a{umlaut}

A highly personal take on traditional Filipino cooking, The Adobo Road Cookbook boasts a tantalizing mix of native Filipino flavors, as well as influences from Spain, Mexico, China, and the U.S. From chapters featuring surefire entertaining foods like Filipino bar food, street food and cocktails, to a complete section of adobo recipes--both traditional and with a twist--the recipes found in The Adobo Road Cookbook express Marvin's unique approach to cooking. All of his recipes emphasize their authentic Filipino roots, taking advantage of traditional island flavors for which the Philippines is rightly renowned.

Recipes include: