Product Description
From Ken Hom, the internationally bestselling cookbook writer, comes this warm, personal evocation of the foods he savored as a child growing up in Chicago’s Chinatown. His 150 simple, comforting, scrumptious recipes represent the kinds of dishes his mother prepared every day or served on family occasions. Throughout, Hom shares memories of his family. 23 photos and 45 drawings.

Easy Family Recipes from a Chinese-American Childhood

Anjum Anand grew up in London but has also lived and studied in Geneva, Paris and Madrid. After completing a European business degree she decided to develop her interest in Indian cookery and, in particular, to make her native food fresher, lighter and simpler to cook. For more details you can login to www.camping-outdoors-recipes.com. Anjum has worked across the world in innovative restaurants such as Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel’s Indian restaurant in New Delhi, but her real love is delicious and stylish food that is simple enough to cook at home. She challenges fiercely the assertion that Indian food is heavy and difficult to cook and is determined to make ‘cooking an Indian’ as common as rustling up a stir-fry.
She was one of the first writers to create and write Indian recipes catering for the health-conscious cook and her first book, Indian Every Day: Light, Healthy Indian Food, was published in 2003 and has sold more than 25,000 copies.
The recipe below is from her BBC show ‘Indian Food Made Easy’
Tandoori Lamb Wrap
For the marinade:
150ml/5fl oz Greek-style yoghurt
1/2 small onion, roughly chopped
1 garlic clove, peeled and chopped
2.5cm/1in piece fresh ginger, peeled and chopped
2 tsp each garam masala and ground cumin
1 tsp ground coriander
1/2 tsp ground fennel seeds
1/4 tsp freshly ground black pepper
1 Tabs vegetable oil
2 Tabs fresh coriander leaves
1/2 tsp red chili powder, or to taste
2 tsp lemon juice
1 tsp salt, or to taste
For the lamb:
400g/14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork
2 Tabs melted butter, for basting
To serve:
5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking
1/2 onion, finely sliced
2 tomatoes, finely sliced
1 Little Gem lettuce, finely sliced
100ml/3 1/2fl oz Green chutney, mixed with 3 tbsp yoghurt, to serve
You’ll need ten wooden skewers, soaked in water for half an hour www.apples-recipes.com. 1. Place all the marinade ingredients into a food processor and blend until
Smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and
Leave to marinate in the fridge for as long as possible, preferably
Overnight. Bring back to room temperature an hour before cooking.
2. Preheat the grill to medium. Thread the lamb cubes onto the skewers
Leaving a space between each piece and place under the grill. Cook for
Around 5-6 minutes, turning halfway through cooking, until tender.
Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight
Minutes. Baste with the melted butter and cook for another minute or two for
Slightly pink meat, or longer if you want the lamb well done.
3. Divide the lamb pieces into five equal portions and place each portion in
The centre of a warmed tortilla. Top with a handful of the sliced vegetables
and a spoonful of chutney. Roll up and serve.

• ISBN13: 9780848731489
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Product Description
Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subject–from Grill to Asian to Seafood–each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week.

Williams-Sonoma: Food Made Fast Asian

Product Description

If cooking were painting, Vietnam would have on of the world’s most colourful palettes. Practically anything can be grown in its diverse climate and, because the people have no culinary inhibitions, anything goes. Vietnam lays itself bare at the table and, with this unique guide, you are about to embark on an unforgettable culinary adventure.

• the essential guide to the culture of food & drink in Vietnam
• faces of gastronomy, profiles of the ordinary people and places that make Vietnamese cuisine unique
• an exploration of the regional influences that make up Vietnamese cuisine
• a special chapter on the bold palate of Vietnam
• the definitive culinary dictionary, a quick-reference glossary and useful phrases for every food & drink occasion
• tantalising photography & recipes

Lonely Planet World Food Vietnam