Quick and Easy Chinese Vegetarian Cooking
Real & Healthy Chinese Cooking
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July 16th, 2011
Homestyle Malaysian Cooking features nineteen illustrated recipes that introduce the diverse and exotic cuisines of Malaysia. Recipes include traditional favorites like Malaysian Fried Rice and Chicken Curry to the more esoteric Malaysian Chili Crab. Now you can serve the Malaysian dishes that could only be found in the far reaches of the east. Prepare to have your tastes dazzled as you embark on a culinary journey to the crossroads of Asia in your own kitchen.Homestyle Malaysian Cooking features nineteen illustrated recipes that introduce the diverse and exotic cuisines of Malaysia. Recipes include traditional favorites like Malaysian Fried Rice and Chicken Curry to the more esoteric Malaysian Chili Crab. Now you can serve the Malaysian dishes that could only be found in the far reaches of the east. Prepare to have your tastes dazzled as you embark on a culinary journey to the crossroads of Asia in your own kitchen.
List Price: $ 9.99
Price: $
Continue reading Homestyle Malaysian Cooking
June 11th, 2011
A revised edition of Ken Hom’s bestselling book on Chinese cookery, containing recipes for every course, including soups, meat, chicken, duck, game and fish dishes, vegetarian meals, rice and noodles, snacks and sweets. There is also background information on ingredients, equipment and techniques.
May 14th, 2011
This comprehensive reference book provides advice on buying, preparing, and storing ingredients, as well as explanations of Asian cooking techniques and guide to special utensils. More than 500 recipes, including the classic dishes of each country–are provided. 28 full-page color photos. 96 color illustrations.
List Price: $ 39.95
Price: $ 50.00
May 13th, 2011
Ice teler is a favorite beverage in Indonesia almost sold in every stall on sidewalk, simple and quick to make. and here is the recipe on how to make it
Ingredients
1 Avocado, spooned out its meat. 1 young coconut, spooned out its meat 5 jackfruit fruit, sliced in small pieces 10 grams candied kolang kaling (or attap fruit), sliced long 600 ml of milk 125 g sugar 2 pieces of pandan leaves 6 tbsp cocopandan syrup 5 tbsp condensed milk Shaved ice as necessary Instruction Boil coconut milk, sugar and pandan leaves. stir and lift Prepare a bowl, enter the avocado young coconut, jackfruit, coconut milk and Kolang kaling Add shaved Ice cocopandan syrup and sweetened condensed milk . Served cold.
Source: http://www.indonesianfoodonline.com
May 7th, 2011
Patricia Brown creates a richly layered memoir comprised of anecdotes illuminating her childhood in India, and she has complimented her platter of recollections with nearly two hundred mouth-watering recipes and illustrations. The tenth anniversary edition of Anglo-Indian Food and Customscaptures the spirit and food of a culture unlike any other in the world.
In this expanded version, Brown includes a comprehensive history that describes the true identity and evolution of the Anglo Indian as well as greater details about Anglo-Indian cuisine. As with many other cultures, the Anglo Indians’ assimilation into society took place through the kitchen, and this is reflected in the delectable recipes created with a unique infusion of herbs and spices mirrored in dishes like Country Captain and pork fry. Original fusion, Anglo-Indian food is enjoyed extensively in Great Britain, where many notable hotels and restaurants carry it on their menus.
For those who enjoy good food and share a curiosity of the
Continue reading Anglo-Indian Food and Customs: Tenth Anniversary Edition
April 23rd, 2011
Sanjeev Kapoor burst onto the scene in India with an easy, no-fuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.
Praise for How to Cook Indian:
“He may not be an icon here yet, but Sanjeev Kapoor is certainly one in India, where he has been called ‘the Rachael Ray of India’
Continue reading How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
April 21st, 2011
Food is the soul of every culture and in Korean cuisine, ‘Seoul’ takes on a double meaning. With over 80 authentic recipes, this cookbook blends the rich diversity of Korean cuisine with the seasonal fare, holiday feasts, and auspicious foods suggested by the lunar calendar. Sample such delicacies as Barbecued Beef Sirloin, Capon with Gingseng and Korean Dates, Azalea Pancakes, and Persimmon Punch.
List Price: $ 22.50
Price: $ 7.98
April 13th, 2011
“The Indian Nigella Lawson”—Vogue Fall into Cooking Featured Recipe: Chicken Dhansak from Anjum Anand’s Anjum’s New Indian
Autumn has always been one of my favorite times of the year. I love the weather turning cool, the leaves burnishing and the idea of getting back to comfort food of a lighter persuasion than wintry fare. The colors of the fall give rise to its vibrant seasonal ingredients which I love to use, one of my favorites of which is the bulbous butternut squash. It is smoother and silkier than pumpkin and works really well in Indian food. This chicken curry is a hearty, one-pot meal which is savory, slightly sweet, slightly tangy, very nutritious and highly satisfying, which makes it one of India’s (and England’s) best loved dishes. Serve with rice or naan bread. –Anjum Anand
Serves 6-8
Ingredients
2 tsp cumin seeds 1 tbsp coriander seeds 1 inch piece of cinnamon stick 1/4 tsp fenugreek
Continue reading Anjum’s New Indian
April 9th, 2011
This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker’s ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her “Indian Spices 101″ chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of
Continue reading The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes
March 31st, 2011
Lonely Planet World Food Vietnam (Lonely Planet World Food Guides)
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
List Price: $ 11.95
Price: $ 59.95
Continue reading Lonely Planet World Food Vietnam (Lonely Planet World Food Guides)
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