(28)
(2)
(13)
(6)
(6)
(3)
(6)What’s chewy and moist, comes in all shapes and sizes, has many different flavors and is easy to prepare? It’s a mochi dessert, always popular in Hawaii! Selected from the best-selling Hawaii’s Best Mochi Recipes by Jean Watanabe Hee, this abridged collection of recipes offers traditional and contemporary mochi delicacies that can be eaten anytime. Have a slice of Mochi Banana Bread for breakfast or taste the versatility of mochi as in entrees such as Crisp Fried Shrimp and Mochiko Chicken. Of course, mochi at its best is a dessert or snack, whether plain or flavored, baked or micro-waved. From Apricot Mochi to Tsubushian Mochi, the endless varieties of this sweet, chewy concoction make eating mochi fun and adventurous.
What the Heck Is Filipino Food? a Beginner's Guide to Filipino Cooking 
(1)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.
Explore the exotic world of Balinese cooking—a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!
In Balinese Food: Exploring the Traditional Cuisine and Food Culture of Bali, Dr. Vivienne Kruger brings to life Bali's time-honored and authentic village cooking traditions. In over 20 detailed chapters, Dr. Kruger explores how the island's intricate culinary art is an inextricable part of Bali's Hindu religion, its culture and its community life. This book provides a detailed roadmap for those who wish to make an exciting exploration into the exotic world of Balinese cooking, with chapters on:
(17)Filipino Homestyle Dishes offers the best of Filipino cuisine—more than 60 classic Filipino recipes as they are prepared in Filipino homes. From delightful snacks to delectable seafood, rice and noodle dishes, this wonderful cookbook is full of utterly delightful Filipino fare. Making these classic Filipino dishes has never been easier—a quick trip to your local supermarket for some basic ingredients is all you need to enjoy these mouthwatering recipes. Clear recipes, step-by-step photographs and a glossary of ingredients ensure fantastic results every time!
Recipes include:
(19)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.
(1)The range of appetizers is perfect for the next potluck. Main dishes originating from generations ago span the globe, hailing from places such as Laos, Germany, and Okinawa. There are time-saving dishes created by working moms and dads so other families can have an easier time finding that special balance between work and play. Refreshing salads, hearty soups and stews will add to the list of comfort foods. There s even a special nod to Portuguese bean soup a family favorite in Hawaii that is versatile enough to allow personal family twists. Side dishes get their due the perfect accessory making any main dish shine. And of course, desserts, with a wide array of tropical fruits to choose from and an impressive collection of cultures to draw from. The recipes include family treasures such as panipopo (Samoan coconut rolls), pineapple cream cheese pie, buko salad, and Okinawan chocolate crepes
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.
(2)The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation. Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55–65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headnote introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used.With its focus on the cultural and culinary heritage of the Chinese, Malay, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore.
(19)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.
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."
