National and regional cuisine Books
Roli Books Pvt Ltd Indian Flavours
Book SynopsisSensuous is the word that best defines the flavour and texture of Indian cuisine, a cuisine that is visually and aromatically one of the most opulent in the world. Marut Sikka, acclaimed food consultant, cuts out the fuss, and shares home-style Indian dishes that are perfect for everyday cooking. He uses his amazing knowledge of combining spices to make dishes taste extraordinary. The recipes are authentic - a testament to simple ingredients producing sublime tastes. Indian Flavours starts with a brief introduction to some of the spices of India. The rest of the book is divided into unique sections such as the Spice Family, Fresh Herbs and Vegetables, Dried Herbs, Seeds and Leaves, and Dried Fruits. As the author explores each section, he gives simple, but delectable recipes, such as nutmeg potato roundels, lamb brains with black pepper, dill-infused grilled fish, jalapenos with jaggery and coconut, and rose petal and rice pudding, with vivid photos that are sure to impress. With streamlined techniques and intense, authentic flavours, Indian Flavours, a classic in its own right, heralds a new generation of Indian cookbooks.
£14.95
Alpha Edition The Chinese cook book: containing more than one
Book Synopsis
£17.42
Double 9 Books The Book Of Tea
Book SynopsisThe Book of Tea' is a philosophical treatise written by Kakuzo Okakura, a Japanese scholar, art critic, and curator, first published in 1906. This influential work explores the aesthetics, cultural significance, and philosophy behind the Japanese tea ceremony. The author discusses the principles of simplicity, harmony, and reverence that are central to the tea ceremony, highlighting its ability to foster a deeper connection with nature, oneself, and others. Okakura explores the contrast between Eastern and Western cultures, examining how the appreciation of tea reflects differing approaches to beauty, spirituality, and the pursuit of knowledge. He emphasizes the importance of preserving traditional values and aesthetics in the face of modernization. It provides readers with a profound understanding of the philosophy and artistry underlying the tea ceremony, making it a cherished text for those interested in Japanese culture, aesthetics, and the pursuit of a mindful existence.
£9.89
Manohar Publishers and Distributors Food Cultures of India
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£59.49
Yoda Press Ragi-Ragini Chronicles from Aji's Kitchen
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£5.65
Aleph Book Company THE SWEET KITCHEN: Tales and Recipes of India’s
Book SynopsisSweets play a central role in all festivals and celebrations of India and every part of the country has special desserts that are prepared in specific ways. In The Sweet Kitchen: Tales and Recipes of India''s Favourite Desserts, chef and food writer Rajyasree Sen delves into the stories behind some of these iconic sweet dishes and asks questions about the origins of others. Among the tales she tells are the followingIs sandesh only made in Bengal? Is the gulab jamun strictly Indian? Was the kaju barfi created through divine intervention? How did sweetshops support the independence movement? How did the Persians, Mughals, French, Portuguese, British, and others influence sweet dishes in different parts of the country? Why do most communities not use yoghurt in their desserts?and more. Weaving together stories, historical records, and recipes, the book takes a fascinatingook at the desserts we have eaten for countless Diwali, Christmas, Eid, and Navroz celebrations through the centuries.
£19.94
Roli Books Pvt Ltd India Local
Book SynopsisIndia Local is a cross-country culinary adventure complemented by mouth-watering photographs an invaluable source for chefs and home cooks who wish to recreate the flavours Indian streets in their own kitchens. Texture, colour, flavour the essence of India itself, intertwine and explode in this stunning cookbook. Celebrating the patent versatility and abundance of Indian cuisine, India Local focuses on India's street foods and chaats. It tells the story of a nation through its street offerings, from the bustling lanes of old Delhi and the alleyways of Lucknow to the swarming bylanes of Mumbai and Ahmedabad. The author takes you on a cross-country culinary adventure through the vibrant gullies of Surat to the hilly thoroughfares of Darjeeling, exploring along the way the kitchens-on-wheels from Jaipur to Gangtok all the way down to the hectic curbsides of Chennai. Ved's glamorous yet approachable recipes meet Karam Puri's street-style photography, and together they guide you through the best chaats and street food in India. Pick from usuals like pani puri and vada pav, to special snacks by India's most innovative minds: hello, tawa paneer chaat and jinni dosa. The book has recipes generously shared by Ved's chef friends and those promise to be as creative as they are satisfying. Besides, there are housemade specialities like the inviting papdi lasagne', barley-couscous tikki with raw mango cream, 8-layers dhokla chaat and more. Want to eat like a local? This book is for you.
£21.25
Roli Books Pvt Ltd The Great Indian Thali: Seasonal Vegetarian
Book SynopsisBringing you vegetarian wholesomeness and stories from India, Thali is an immersive tour into India’s culinary landscape. As one of the largest consumers of a vegetarian diet in the world today, many Indian communities in the plains and the peninsula have depended on the huge variety of healthy local produce rich in vegetables, fruits, nuts, grains, and cereal due to suitable climatic conditions over generations. There’s a diversity of food available for every occasion, season, festival, age, region and even the day of the week – you name it. Exquisitely designed, with 70 easy-to-make quintessentially Indian recipes, Thali will make your mouth water and jaw drop with histories of India’s places and people telling you who they are and why they eat what they eat. Doctor, nutrition expert, wellbeing advocate and columnist, Nandita Iyer is the author of three bestselling books. She has been writing on nutrition, health and food for over 15 years. Since 2006, her popular blog, Saffron Trail, has been a major resource for healthy food and vegetarian recipes.
£999.99
Lannoo New York Street Food
Book SynopsisNew York has a history of immigration that results in one of the most dynamic street food scenes in the world. Those who believe food in New York should cost a pretty penny and can only be found in beautifully styled restaurants probably haven''t been further than downtown Manhattan. This book takes you to the far-flung culinary corners of the five boroughs. From sensory-rousing South American snacks in Jackson Heights to homemade noodle dishes in Brooklyn, and from Gourmet food trucks in Midtown Manhattan to simple food stalls in Red Hoek.New York Streetfood introduces you to a culinary New York in all its facets. Culinary adventurer, Tom Vandenberghe and food photographer, Luk Thys will seduce you once more. With the help of Jacqueline Goossens, who has lived in New York for more than thirty years, they give you fifty recipes from the most delightful venues of the New York street food scene.Also available:
£23.75
Lannoo Publishers Tokyo Street Food
Book SynopsisThe latest episode in the adventures of culinary explorer Tom Vandenberghe and food photographer Luk Thys takes place in Tokyo. With an eye for authenticity and a nose for delicious dishes, they stroll around in the Japanese capital, seeking new culinary discoveries. They taste as much as possible and share their surprising experiences in this dazzling culinary travel guide about the street food in Japan. They are accompanied by two well-known Japanese cooking personalities: Miho Shibuya and Tomoko Kaji.
£19.96
Lannoo Publishers Boker Tov: A culinary love story from Tel Aviv
Book SynopsisTel Aviv is colourful and cosmopolitan, a city full of contrasts and flavours. Boker Tov brings this atmosphere and delicious Israeli streetfood directly to your kitchen. The funky recipes offer a wide variety of fresh herbs and greens, refreshing tastes and spices. Learn how to make typical Middle Eastern dishes, such as baba ganoush and labneh, but also sabich (a pita bread with fried aubergine), tasty dips and Fattoush salad.
£22.50
Lannoo Publishers Taste Korea: Korean Recipes With Local
Book SynopsisWhat makes Korean food so tasty? The secret is in the 'jangs,' sauces that have been a staple of Korean cuisine for thousands of years. Jang is prepared by fermenting soybeans into soy sauce (ganjang), soybean paste (doenjang) and chilli paste (gochujang). This seasoning not only delivers a rich palette of flavours but it also offers significant health benefits. Ae Jin Huys already introduced us to kimchi, Korean fermented vegetables. In this book she shows how to use various jangs to season your meals. Try replacing the butter on your potatoes with jang, for instance, and discover a rich bouquet of aromas. With 70 accessible recipes – using ingredients easily available from your local store - these jangs make your daily fare healthier and tastier in no time at all. The best of both worlds!
£27.00
Luster Publishing Camper Food & Stories - Italy
Book SynopsisEls Sirejacob and Bram Debaenst take you on their camper van travels through the most beautiful regions of Italy, sharing along the way the most delicious recipes tailored to each destination. This sequel to Camper Food & Stories is a personal record of the Italian summer road trips of food stylist Els Sirejacob and photographer Bram Debaenst, with absolutely stunning photos of their favourite spots in the Dolomites, the Veneto, Lombardy, Emilia-Romagna, Le Marche, Umbria, Abruzzo, Piemonte, Liguria and the Amalfi coast. It’s also an ode to the culinary traditions and the local specialities of the regions where Els and Bram went camping. They selected the tastiest recipes from Italian cuisine that you can prepare in or near your camper van: uncomplicated dishes that simply burst with flavour, made from fresh, local ingredients, like risotto with hazelnut pesto, authentic ragù, pasta al limone, insalata di polpo or coffee zabaglione? Obviously, all these recipes can also be cooked at home, with the added bonus of feeling like you’re on vacation in the land of la dolce vita.
£22.50
Wine Appreciation Guild The Origins of Chilean Wine
Book Synopsis
£52.00
Melissa Publishing House Encheiridio Andriotikis Kouzinas Apo Tin Paradosi
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£54.00
Periplus Editions (Hong Kong) Ltd The Food of New Orleans: Authentic Recipes from
Book SynopsisThis comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants.From Brennan's and Emeril to Commanders Palace—providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume. Author John DeMers is one of New Orleans' leading food writers, and he starts by giving you a comprehensive overview of the history and food culture of New Orleans—an insightful and spirited look at everything this city stands for in terms of food, with incredible photographs including some family album shots of local food celebrities. Next is a detailed "how-to" introduction to the local ingredients and cooking techniques. The main body of this Creole and Cajun cookbook presents incredible recipes for all the classic New Orleans dishes served at leading restaurants—from Jambalaya to Creole Gumbo and Beignets. These Creole and Cajun recipes are all written by top local chefs and restaurants like Andrea's, Arnaud's, Bayona, K-Paul's Louisiana Kitchen, Emeril and the Sazerac. Relive the rich flavors of the Big Easy in the comfort of your own kitchen with this book! Authentic Cajun and Creole recipes include: Pain Perdu Oysters Rockefeller Seafood Gumbo Crawfish Etouffee Muffuletta Bread Pudding with Whiskey Sauce World Food Cookbooks allow people to bring the cuisines of the world into their own homes. These beautiful books offer complete information on ingredients, utensils, and cooking techniques. Each volume presents the best authentic recipes and detailed explorations of the cultural context in which dishes are created.
£15.30
Periplus Editions (Hong Kong) Ltd The Food of Israel: Authentic Recipes from the
Book SynopsisNowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurantsThe storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and fascinating cuisines. Now you can take part in enjoying diverse and delicious Israeli food in the comfort of your own home. This Israeli cookbook blends the flavors of middle eastern food with those of traditional kosher cuisine. The result is a medley of tantalizing flavors and colors. This Israeli cooking book features 75 recipes of some of the tastiest offerings that the region has to offer.Arab and Bedouin tribesmen, orthodox Christian groups and Jewish settlers from all corners of the globe have thrived here on an agricultural bounty of grains, fish, meats, citrus, milk and cheese, olives, figs, dates, grapes and pomegranates. Each group has contributed flavors and delicacies to the creation of present-day Israeli cuisine. From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky, peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such classics as Falafel in piping hot Pita, Chicken Soup with Matzo Dumplings, succulent Kebabs and hearty Jerusalem Chamin.As well as presenting a wide range of recipes, The Food of Israel introduces the reader to the fascinating culinary traditions of the land. Striking color photography and detailed information on cooking techniques make this book the ideal culinary guide to the land of milk and honey.Recipes include: Babbaghanouj Jerusalem Kugel Stuffed Vine Leaves Roast Chicken with Onions and Sumach on Pita Bread Goose Liver Confit Lamb Kebabs Mutabek (Sweet Sheep Cheese Pastry) Trade Review"From breads to salads, soups and kebabs there is something for every taste bud. Delight in the multi cultural cuisine that is The Food of Israel." --Texas Kitchen blog
£15.40
Periplus Editions (Hong Kong) Ltd The Sultan's Kitchen: A Turkish Cookbook [Over
Book Synopsis"Not to be missed…a gem. This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston GlobeContemporary Turkish cuisine ranges from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant. It is fresh, distinctive, and flavorful∙the result of over five centuries of culinary tradition. Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup) or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients.The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!Trade Review"Ozcan claims Turkish cuisine is one of the greatest in the world…[his recipes] manage to be fairly persuasive." --New York Times"A wonderfully varied selection…Ozcan's versions of the famous dishes ezogelin corbasi (a red lentil soup) and 'shepherd's salad' are the most richly and complexly flavored I've eaten." --Gourmet"Ozcan Ozan's Sultan's Kitchen deliciously captures the flavors of Turkish cooking traditions…Professionals and home cooks alike will find lots of savory ideas within the pages of this book to expand their repertoire of prized Mediterranean recipes." --Greg Drescher, Director of Education, The Culinary Institute of America at Greystone
£14.44
Gefen Publishing House From Lokshen to Lo Mein: The Jewish Love Affair
Book SynopsisSome classic Jewish foods are analogous to Chinese versions-hence the title, From Lokshen to Lo Mein. Lokshen are Jewish noodles used in many recipes, an analog to Lo Mein noodles used in Chinese cooking. Along with Don Siegel''s favourite Chinese kosher recipes, the author includes some comments on the connection of Jews and Chinese culture, where to get kosher Chinese ingredients, a few jokes about Jews and Chinese food, a short section on what ''kosher'' means for those unfamiliar with Jewish dietary laws, and digressions on Chinese cooking techniques and products. Have fun cooking authentic Chinese dishes while reading interesting topics: The Evolution of Chinese Cooking, The Jewish Experience in China, The American-Jewish Chinese Connection, The Chinese Kitchen Cabinet, The Drop Dead Tip for Making a Chinese Dinner.
£17.84
Heirs Publishing Company Recetas Keto de Mariscos Y Pescados: Descubre los
Book Synopsis
£17.09
KECHARA MEDIA & PUBLICATIONS Eat Healthy, Daily: 21 Traditional Chinese
Book Synopsis
£9.99
Ian Randle Publishers,Jamaica Caribbean Cookbook
Book SynopsisRita Springer’s Caribbean Cookbook presents a complete range of mouth watering recipes drawn from every part of the Caribbean, reflecting the influence of African, European, American and Chinese food as well as traditional recipes from the islands. Creole fish with calypso rice, peanut soup, crab gumbo with fried plantain, broiled yam and sweet potato balls, coconut ice cream and guava juice…here is the way to capture the taste of a different type of cooking. Exotic, adventurous, spicy – it’s a style that will bring the exciting taste of the Caribbean into your kitchen. Caribbean Cookbook was the first cookbook to be written by a West Indian when it was first published in 1968. A popular reference for students, novice and experienced cooks alike, decades later, its popularity has not faded.
£13.13
University of the West Indies Press Jamaican Food: History, Biology, Culture
Book Synopsis
£40.50
The American University in Cairo Press Egyptian Soups Hot and Cold
Book Synopsis
£12.34
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The American University in Cairo Press Authentic Egyptian Cooking [Arabic edition]:
Book SynopsisTraditionally, Egyptian cooking has been best practiced and enjoyed at home, where generations of unrecorded family recipes have been the sustaining repertoire for daily meals as well as sumptuous holiday feasts. Abou El Sid, one of Cairo's most famous restaurants, has become well known for its authentic Egyptian dishes, and now presents more than fifty of its most classic recipes in a cookbook for the enjoyment of home cooks all over the world. Egyptians will recognize their favorites, from holiday dishes such as Fettah to the arrays of appetizers like aubergine with garlic, special lentils, and tahina; those new to Middle Eastern food will find the recipes simple and simply delicious, and enjoy the Egyptian table even if they don't have the heritage of the pharaohs in their family backgrounds. - 57 authentic Egyptian recipes from starters to main courses to desserts. - Each recipe illustrated with gorgeous, full color photographs. - Beautifully designed and visually sumptuous boutique book.Table of ContentsContentsIntroduction to Abou El SidIntroduction to Egyptian CuisineCommon IngredientsSoupsChicken Soup with OrzoLentil SoupAppetizers/MezzeAbou El Sid Eggplant SaladTahina (Sesame Cream Dip)Baba Ghanoug Dip (Eggplant Dip)Yogurt, Cucumber, and Mint DipOriental SaladBessara (Fava and Coriander Dip)Abou El Sid LentilsKishk with YogurtSpicy Cheese DipStuffed Vine LeavesFried EggplantOriental Fuul (Fava Beans with Bell Peppers and Onions)Fuul with Tahina (Fava Beans with Tahina Sauce)Taameya (Falafel)Fried Eggs with PastramiLamb Kofta or TarbSpicy Oriental SausageKobeba (Fried Cracked Wheat and Lamb Meatballs)Chicken Livers Alexandrian StyleGrilled QuailMini Veal Kebab BrochetteStuffed Mombar SausageVeal liver Alexandrian StyleMahshi (Stuffed Vegetables)Main CoursesMesakaa (Eggplant with Minced Meat)Spinach and Veal TaginArtichoke and Veal TaginVeal Tagin with FireekOkra and Veal TaginVeal and Orzo TaginVeal and Pearl Onion TaginWhite Bean TaginRoasted Veal Abou El Sid StyleGreen Peas TaginVeal Tagin with ShaareyaMolokheyaMolokheya with ChickenMolokheya with RabbitMolokheya with MeatballsStuffed Pigeon with Rice or FireekCircassian Chicken with Walnut SauceGrilled Veal ChopsAbou El Sid Taurnedos FilletKoshariFish SayadeyaGrilled FishShrimp Tagin with Red RiceSeafood Tagin with Red RiceFettah (Egyptian rice with yogurt, meat, and tomato sauce)DessertsOm Ali with Mixed NutsMohalabeya (Oriental Milk Pudding)Fiteer Meshaltet (Oriental Pancakes)Ashoura with Mixed NutsPumpkin Gratin
£28.96
The American University in Cairo Press Bilhana: Wholefood Recipes from Egypt, Lebanon,
Book SynopsisMiddle Eastern cuisine is renowned all over the world for its sophistication, variety, and flavor. Bilhana (Egyptian for 'bon appétit') brings a contemporary twist to traditional Middle Eastern dishes with the use of healthy cooking methods and the freshest ingredients the region has to offer. Spanning the vast area south of the Mediterranean from the East (Lebanon and Egypt) to the West (Morocco), from simple mezze or breakfast dishes to elaborate stews and roasts, the recipes in this book showcase the vibrant colors and immense variety of Middle Eastern cooking as well as being easy to follow. Included are recipes for Roasted Eggplant with Tahini, Alexandrian Grilled Shrimp, Shakshuka, Moroccan Lamb Stew, Vegan Moussaka, Green Beans in Garlic and Caramelized Onions, Pomegranate and Guava Salad, and much more. Exquisitely illustrated with more than 130 full-colour photographs.Trade Review"From stews to sweets, there is something enticing here for every type of cook. Some recipes take ten minutes (fried eggs and dates, fattoush salad) while others require four hours and overnight soaking time (spiced beans with tahini). Beautiful photographs of dishes accompany each recipe, as do potential modifications. . . Bilhana will encourage readers to use whole ingredients, make the most of their pantries, and enjoy delicious food with those they cherish."—Booklist“A celebration of culinary traditions, yet suited to modern-day . . .something for every meal planner yearning for a Middle Eastern treat.”—The National“Filled with mouth-watering recipes. . . . This is a beautifully crafted book, both visually and in terms of content, and I do not hesitate to say that I have fallen in love with it.” —Ahram Weekly"Old methods (smoldering charcoal in the oven for seasoned kofta) blend with hip, new flavors (hibiscus popsicles anyone?) in this tempting reimagining of a traditional cuisine."—AramcoWorldTable of ContentsIntroduction Who we are What do we mean by wholesome Middle Eastern? Breakfast and Mezze Hummus Three Ways Stewed Fava Beans (Fuul) and Fava Beans with Herbs (Besara) Brown Lentils Vegetarian Shakshuka Oven-baked Green Falafel Yellow-Lentil Falafel Mediterranean Omelet Egyptian Frittata Roe Salad Herring with Tahini and Capers Smoked Mashed Eggplants Roasted Eggplants with Tahini Cinnamon and Sea Salt Almond Butter Prune and Dried-apricot Granola Bars Soups and Stews Trotter Soup Lentil and Vegetable Soup Spiced Pumpkin Soup Rich Chestnut Soup Broccoli and Arugula Soup Carrot and Ginger Soup Moroccan Chickpea Soup Garlic and Almond Soup Cold Avocado and Shrimp Salads and Vegetables Tomato and Onion Salad Fattoush and Greek Salad Quinoa Tabula with Pickled Lime Fennel and Pomegranate Salad Roasted Winter Vegetable Salad Green Beans with Caramelized Onions Beetroot Arugula Salad Butter Bean Salad Eggplant Freekeh Salad Roasted Cauliflower and Arugula Salad Summer Watermelon Salad Fennel with Olives and Capers Sweet Potato Wedges Ratatouille Wilted Spinach with Onions White Cabbage Stuffed with Walnuts Lime and Herb Artichokes Vegan Moussaka Okra with Coriander and Garlic (Weika) Carrot and Tomato Green Beans Mallow Cooked with Olive Oil (Khobeizeh) Oven Roasted Cauliflower and Broccoli Carrot, Sweet Potato, and Herb Fritters Spinach Chips Cauliflower Rice Pulses and Grains Warm Lentils and Beetroot Salad Lentils, Sundried Tomatoes and Goat Cheese Salad Sour Lentil and Eggplant Stew (Rummaniya) Freekeh, Lentils and Chickpea Koshary Quinoa Stuffed Onions Vine Leaves Pie Butter Bean Stew (Fasulya Beida) Sundried Tomatoes and Butter Bean Dip Black Eyed Beans and Spinach Stew Chickpea Belilah Crispy Spiced Chickpeas Vegan Kofta Balls Roasts and Grills Moroccan Lamb Stew Circassian Chiken with Walnut Sauce Perfectly Cooked Veal Fillet with Rosemary Sliced Roast Beef with Sea Salt Chicken Livers with Pomegranate Molasses Maklooba Ossobuco Shish Tawook Eggplant Minced Meat Boats Stuffed Turkey Breast with Dried Fruits and Greens Grilled Kofta with Greens Roasted Chicken with Sweet Potato Green Mallow with Garlic and Chicken Roast Quail with Onion and Pomegranate Molasses Fish Cakes with Quinoa Spicy Fish (Samaka Harra) Almond-crusted Seabass Fish with Spiced Rice and Caramelized Onions (Sayyadiya) Oven-baked Herb Fish Ginger Shrimps with Warm Lentils Grilled Shrimps with Garlic, Coriander. and Sumac Oven-baked Calamari Grilled Calamari with Pomegranate Molasses Beverages Creamy Spiced Mango Coconut Smoothie Lift-me-up Green Juice Date and Nut Smoothie Orange Blossom and Mint Lemonade Golden Milk with Cardamom and Cinnamon Date Jallab Citrus Hibiscus Iced Turkish Coffee with Caramelized Dates and Pine Nuts Sweet Things Brown Rice Pudding with Cardamom and Nuts Tahini Cocoa Squares Date and Nut Energy Balls Chocolate Pudding with Pomegranate Seeds and Fresh Mint Banana Ice Cream with Mastic and Pistachios Pomegranate Guava Lemon Salad Dried Fruits and Nuts Drink Baked Figs with Roasted Nuts and Raw Honey Date Cake Hibiscus Popsicles Glossary
£28.49
Monsoon Books Pairing Wine with Asian Food
Book Synopsis
£10.44
Landmark Books Pte.Ltd ,Singapore Food Republic: A Singapore Literary Banquet
Book SynopsisFood Republic is a generous serving of Singapore’s food culture: from the making and eating of food, to the sale and hawking of it, our love and hate of it, and the effects of its consumption and deprivation. Food has always been our safe space, our comfort zone: a place where we could freely engage in heated arguments about the best nasi lemak, the most fragrant cendol and whether the standard of the stall has dropped or not. Yet this anthology, featuring more than one hundred literary explorations of our food and food culture, also shows that when people write about food, they often aren’t just talking about food but usually about something else, closer to the heart. Or the bone. Curated from previously published work and selections from an open call, the poems, fiction and non-fiction in Food Republic range from the passionately realised to tantalisingly surreal. Think of it as a buffet, a banquet, an omakase, a smorgasbord, a nasi padang spread, a thali or a rijssttafel – we hope we’ve assembled one to your taste. Come. Eat.
£13.50
Landmark Books Pte.Ltd ,Singapore The Tastes of Home
Book SynopsisThe Tastes of Home giveseasy-to-follow recipes of tasty, everyday dishes from Singapore and Malaysia which were not commonly recorded inwriting till now.
£13.49
Times Editions Flavours of the Middle Kingdom: The Origins of
Book SynopsisThe vastness of China's geographic expanse and the richness of its cultural history are clearly echoed in the diversity of its cuisine. "Flavours of the Middle Kingdom: The Origins of Traditional Chinese Dishes" is a two-fold book that uncovers some of China's best-loved recipes while revealing the colourful stories behind them, helping readers understand and appreciate the context of this ancient cuisine. Adapted for today's kitchen and clearly written with step-by-step instructions, readers can easily reproduce these authentic recipes to perfection and savour the flavours of China, with some that go way back to the prehistoric dynasties. "Flavours of the Middle Kingdom: The Origins of Traditional Chinese Dishes" comes with a comprehensive illustrated glossary of ingredients and a section on cooking tips to guide readers on this culinary adventure. Readers now have a chance to learn about the background of those famous Chinese dishes with fascinating names. The background of each dish is explained and the recipes are clearly presented so they can be easily reproduced in any kitchen.Table of ContentsIntroduction; Seafood; Vegetables; Weights & Measures; Soups; Poultry; Desserts & Snacks; Pork; Egg & Bean Curd; Beef & Mutton; Glossary.
£8.99
Editions Didier Millet Pte Ltd At the Table of Jim Thompson
Book SynopsisThis is a lavishly illustrated collection of more than 80 recipes from the world famous Jim Thompson restaurants in Bangkok. "At the Table of Jim Thompson" is a unique introduction to the house of Jim Thompson and the cuisine served at the world-famous Jim Thompson restaurants in Bangkok. The recipes are prefaced with an introduction filled with reminiscences of the times spent and the illustrious guests who sat at Jim Thompson's table. Over 80 recipes are featured, divided into nine sections for easy reference. Traditional Thai recipes for curries and rice dishes are given a prominent place, while space is also made for novel fusion dishes with a unique Western twist. Readers can either use individual recipes to create light meals and snacks, or pick and choose across sections to create a full-course meal complete with starter and dessert. A glossary provides readers with quick, easy access to Thai terms and culinary references.
£16.10
Landmark Books Pte.Ltd ,Singapore Nonya Heritage Kitchen: Origins, Utensils and
Book SynopsisThe Peranakan or Baba and Nonya culture is the result of intermarriage, from the 15th century, between Chinese immigrants and the local population of Indonesia and Malaya.The resulting fusion of cuisines, however, is not just of China and the Southeast Asian archipelago, but also from Portugal, the Netherlands and England, as well as the places they colonized.Nonya Heritage Kitchen brings together the stories of how popular food, cooking techniques, ingredients and utensils from these spheres of influence interacted to create Nonya cuisine.This telling is via the background and recipes of both well-known and rare dishes such as Bak Chang, Rempah Udang, Sugee Cake, Kiam Chai Ark, Kuih Bahulu, Cheek Bee Soh, Sesargon, and Kuih Koci.Also included is a list of stores and online shops for Nonya kitchen utensils.Here is an extraordinary and practical cookbook that reveals new information about the wide-spread and global roots of Nonya food.
£21.24
Landmark Books Pte.Ltd ,Singapore Cook & Feast
Book SynopsisFood has the immense power of bringing people together. However simple or extravagant, whether with family, friends or acquaintances, the cooking and sharing of food are what all should do frequently. The varied recipes in this book, from Asian to Western and those inspired by each other, are easy to follow yet produce impressive, mouth-watering dishes suitable for daily meals as well as parties big and small. In addition, Audra gives simple, practical principles of organising the preparation of ingredients and the cooking of dishes to make the processes in the kitchen stress free and enjoyable. Do delight in one of life's greatest pleasures! Cook and feast!
£22.49
Marshall Cavendish International (Asia) Pte Ltd Singapore Heritage Cookbooks: Chinese Heritage
Book Synopsis
£27.16
Marshall Cavendish International (Asia) Pte Ltd A New Approach to Indonesian Cooking
Book SynopsisThe appeal of Indonesian cuisine could very well be due to its cultural diversity and the rich use of spices. From savoury fried rice, richly indulgent meat stews to tantalizingly sweet desserts, this bounty of more than 100 recipes includes all the classic favourites from various regions in the Indonesian archipelago. Apart from providing detailed instructions on how to reproduce authentic flavours using traditional cooking methods, established chef and author Heinz von Holzen also explores the use of modern techniques that can produce equally desirable flavours with amazing results. These methods make use of equipment and ingredients that are easily within reach, some of which could already be available at home. A New Approach to Indonesian Cooking represents the true original taste of Indonesia and is a concise guide of cooking techniques that are not only applicable to Indonesian food, but also for various types of cuisine.
£31.89
Marshall Cavendish International (Asia) Pte Ltd Asian Herbal Soups and One Pot Meals
Book SynopsisAsian Herbal Stews & One-Pot Meals brings the rich and life-enhancing legacy of Chinese herbs to your table in the form of soups, stews, one-pot meals, teas and desserts. Prized for thousands of years by the Chinese for their health-giving properties, these natural ingredients are at the centre of growing interest and research around the world today. With more than 100 recipes written with contemporary tastes and lifestyles in mind, this book is an indispensable guide to serving up nourishing herbal meals for the whole family.
£25.77
Editions Didier Millet Pte Ltd Mozaic: French Cuisine, Balinese Flavours
Book Synopsis
£18.75
Marshall Cavendish International (Asia) Pte Ltd Singapore Hawker Classics Unveiled: Decoding 25
Book SynopsisProduced as a celebration of Singapore's renowned culinary heritage, Singapore Hawker Classics Unveiled, tells you everything you ever needed to knowand more!about 25 of our favourite dishes. The 25 delicious recipes featured will allow you to recreate your favourite classic hawker treats at home and inspire you to look at these familiar dishes in a new lighteach dish includes its traditional presentation together with an additional interpretation with a modern twist. Moreover, every dish is covered in great detail, including information on its heritage, its aroma, taste and texture, its nutritional value, as well as clear step-by-step instructions and photographs.Table of ContentsCONTENTS Foreword * 05 Introduction * 07 Rice and Noodles Hainanese Chicken Rice * 13 Beef Kway Teow * 19 Char Kway Teow * 25 Fried Hokkien Mee * 31 Indian Mee Goreng * 37 Laksa * 43 Mee Siam * 49 Mee Rebus * 55 Meat and Seafood Satay with Peanut Sauce * 63 Teochew Bak Kut Teh * 69 Chilli Crab * 75 Fish Head Curry * 81 Orh Luak * 87 Otak-Otak * 93 CONTENTS Light Meals and Snacks Black Carrot Cake * 101 Chwee Kueh * 107 Kueh Pie Tee * 113 Lor Mai Kai * 119 Rojak * 125 Roti Prata * 131 Nyonya Kaya * 137 Desserts Bubor Cha Cha * 145 Chendol * 151 Ondeh-Ondeh * 157 Tau Suan with Dough Fritters * 163 Glossary * 168 References * 174 The Team * 180
£26.50
Marshall Cavendish International (Asia) Pte Ltd Home-Style Chinese Cooking: Main Dishes . Rice &
Book SynopsisCookbook author and food blogger Tsung-yun Wah follows up her best-selling book Home-style Taiwanese Cooking with another exciting collection of Chinese recipes that are sure to whet your appetite. Find seafood dishes such as savory sticky rice stuffed with squid, richly indulgent meat dishes such as Beef Shank with Spring Onion Pancake Wrapand tantalizingly sweet desserts such as Steamed pumpkin and coconut rice cake with dried osmanthus, in this treasury of Chinese favorites. With informative headnotes that tell the stories behind the dishes, insightful cooking tips and step-by-step photos of cooking techniques where necessary, Home-style Chinese Cooking presents the richness and versatility of Chinese cuisine in this cookbook that will definitely inspire home cooks and aspiring home cooks to prepare delicious everyday Chinese dishes in their home kitchen.
£24.10
Marshall Cavendish International (Asia) Pte Ltd Asian Pies: A Collection of Pies and Tarts with
Book SynopsisSeasoned home bakers Evonne Lyn Lee and Sarah FC Lee debut a stunning cookbook that contains 50 unique pie recipes that are set to make the Western staple an Asian favourite! Featuring 50 recipes from potpies and puff pastries to tarts, this collection of unique Asian pies will redefine the limits of pie-baking with exciting sweet and savoury pie fillings that tantalise your taste buds. Evonne and Sarah reveal their secret to making the light, buttery and crisp shortcrust pastry that you have always dreamed of and you can be assured that every recipe in here has been tested for success and comes with advice and tips specifically for that pie. With illustrated step-by-step instructions for basic terms and a comprehensive basics section that offers a variety of piecrust recipes and troubleshooting tips, this book is a complete guide to how easy it can be to make delicious pies to share with family and friends.
£15.29
Marshall Cavendish International (Asia) Pte Ltd Meatmen Cooking Channel: The Meatmen Favourites
Book Synopsis
£20.71
Marshall Cavendish International (Asia) Pte Ltd Chefs Collective: Recipes, Tips and Secrets from
Book SynopsisAround the world, Asian chefs are making their mark in the culinary arena with their innovative menus and forward-looking dishes. Chefs Collective is an exciting book that sees more than 50 of these rising and renowned chefs with Asian roots come together to share their award-winning recipes through author and food and travel professional, Michelle Tchea. With candid insights into their philosophy of food and cooking, and expert tips to preparing their most requested dishes, Chefs Collective is the definitive introduction and guide to these rising stars of the culinary world.
£31.38
Marshall Cavendish International (Asia) Pte Ltd Three Dishes One Soup: Inside the Singapore
Book SynopsisIt is said that the soul of the home is the kitchen. And indeed, food is often how our loved ones express their care and concern for us, by pampering us with sumptuous homemade meals. In Chinese families, this typically means several side dishes served with a bowl of rice and a soup. But when we try to replicate these beloved dishes ourselves, our attempts sometimes fall short. Faced with this situation, Lace Zhang set out to observe and note down every detail as her grandma and auntie cooked, and then tested each recipe rigorously to ensure nothing was left out. Three Dishes One Soup is the result of Lace’s careful recording of her family’s recipes. With detailed explanations and step-by-step photographs, this book is the perfect guide for anyone longing for a taste of home and needing that extra bit of help in the kitchen.
£23.62
Marshall Cavendish International (Asia) Pte Ltd A Dash of Szechwan
Book SynopsisA Dash of Szechwan presents more than 50 delicious recipes from Chen Kentaro, the Executive Chef behind the multiple Michelin star awarded restaurant, Shisen Hanten. Chef Kentaro’s recipes showcase the very best of authentic Chinese Szechwan cuisine, and he proves that award-winning quality food does not need to be complicated. Each dish is complemented with beautiful food photography, and the step-by-step images help illustrate the slightly more complex techniques. With A Dash of Szechwan, you will learn from Chen Kentaro’s signature style how to bring cuisine worthy of the finest Chinese restaurant to the home table.
£28.30
Marshall Cavendish International (Asia) Pte Ltd Home-cooked Meals: Favourite Asian Dishes and
Book SynopsisHome-cooked Meals: Favourite Asian Dishes and More celebrates the comfort of sharing a home-cooked meal with family and friends. In this collection, popular culinary consultant Allan Albert Teoh presents 45 carefully tested dishes that can be mixed and matched to form a satisfying meal. Choose from a variety of Asian home-style favourites such as beef rendang (spicy dry beef stew), fish head curry and stir-fried okra; or prepare simple one-dish classics like white bee hoon (braised rice vermicelli) and kampong fried rice. Round off a perfect meal with desserts such as pulut tai tai (glutinous rice cakes with coconut jam) and rose coconut ladu (sweet coconut balls), which are sure to delight your loved ones. Cooking at home becomes a simple pleasure with Allan’s easy-to-follow, mouth-watering recipes.
£13.59
Marshall Cavendish International (Asia) Pte Ltd The Food of Singapore Malays: Gastronomic Travels
Book SynopsisThis is not a cookbook. It is the unwritten story of a people. Between the vast Indian and Pacific oceans lies a realm of extraordinary natural abundance: the Malay Archipelago, known widely as the Nusantara. These islands of Southeast Asia have nourished the lives of indigenous Malays throughout the centuries and nurtured the diverse peoples that have set foot on their shores. Today, the Malays make up less than a fifth of the population in Singapore, a city with ancient ties to the Malay world. This book explores their food, not just as a means of sustenance but as a cultural activity. Inheriting the Nusantara’s rich flavours, Singapore Malays have a grand culinary heritage reflecting their worldviews, social values and historical interactions with other cultures. Through close examination of their daily objects, customs, art and literature, these pages reveal how the food Malays enjoy is deeply embedded in di¬fferent aspects of their identity. Following the broad sweep of Malay cuisine’s evolution – from the 7th-century kingdom of Srivijaya to the 21st-century emporium of cosmopolitan Singapore – this book traces the continuity and dynamism of a shared cultural consciousness. Sumptuously served with stunning photographs, delicious recipes and diligent research, this is essential reading for anyone – gourmets and amateurs alike – hungry for a deeper understanding of the relationship between people and their food.
£58.08
Marshall Cavendish International (Asia) Pte Ltd Easy Comfort Food
Book Synopsis
£20.17
Marshall Cavendish International (Asia) Pte Ltd Spices & Lime: Recipes from a Modern Southeast
Book SynopsisShamsydar Ani’s taste buds have always been adventurous. Thanks to them, dishes from her modern South East Asian kitchen runs the gamut from local classics to global favourites — made halal, of course. From ayam goreng berempah (crispy fried chicken) and kway teow goreng (stir-fried rice noodles) to za’atar crusted salmon and New York cheesecake, this collection is loaded with a refreshing variety of flavours that will put some zest into your meals. It also includes an introduction to the halal diet and suggested replacements for common non-halal ingredients.
£23.73
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