Featuring the best recipes from some of Asia’s most established cooks, The Best of Classic Cooking: 300 Classic Recipes is a treasure trove of time-tested Asian recipes. Brimming with ideas and tips on preparing delicious hearty meals, this volume features exciting dishes such as: Chinese prawn dumpling soup Chinese fried garlic pork Japanese teriyaki chicken Japanese sukiyaki beef bowl Korean ginseng chicken stew Korean kimchi stew Filipino créme caramel Peranakn pancakes Prepping meals in the home kitchen has never been easier.

Asian Cooking features an exotic collection of soups, salads, main courses, side dish specialties, spicy sauces, fruity desserts, condiments and more. All influenced by the diverse cooking styles of China, India, Indonesia, Japan, Korea, Malaysia, Philippines, Thailand and Vietnam. Each recipe identifies which country it originates from, as well, most recipes reflect the popular stove-top cooking style of the Asian culture.

Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes. Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate. Moosewood Restaurant is run by a group of eighteen people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots. Moosewood Restaurant contributes 1% of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people. Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1% of the Defense Department budget towards programs that create and maintain peace in positive ways.

Delicious, modern, versatile Asian-influenced recipes from an international rising star of cookery Harper's Bazaar BEST cookbooks to buy now Leisure Food & Drink Recipe of the week Press & Journal Midweek Meal Asian food has it all - contrasts of flavour and texture, straightforward dishes you can eat straight from the wok in socks and pyjamas, as well as celebratory meals your friends will talk about for months after. A Splash of Soy is full of everyday family recipes you'll love to eat. It is the simplicity and usefulness of soy that this book is named after, an ingredient so impressive it can transform a meal with just a splash. In this book, Lara gives us 80 game-changing recipes that close the gap between classic Asian dishes and easy, quick-to-table meals. Here you'll find inventive brunch ideas like a Tom Yum Bloody Mary, spicy sides like Sambal Patatas Bravas, easy noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veg. She also includes pantry swaps and vegan swaps so these fuss-free recipes can adapt to your own busy home kitchen. Lara Lee is a rising star of the international food scene. This book builds on her breakout debut Indonesian cookbook, Coconut and Sambal, to explore the incredible contrast of sweet, salty, umami, sour and spicy flavours across Asia. -------- 'Simple, beautiful food to electrify the tastebuds' Meera Sodha 'Makes me want to head straight into the kitchen' Anna Jones 'Every recipe a thrilling adventure for the tastebuds and the imagination' Ixta Belfrage 'Eclectic, imaginative and fun – a must-have for every kitchen shelf' Ken Hom

Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.

Enjoy the authentic flavors of Asia with ease and in your own kitchen. Asian Cooking Made Easy features over 50 delicious recipes from the kitchens of China, Indonesia, Japan, Malaysia, Singapore and Vietnam. Use this Asian cookbook to treat yourself to the authentic tastes and sensations of Asian food, from delightful starters such as Crabmeat Omelet to tasty seafood and noodle recipes including Fish Steaks in Fragrant Coconut Gravy and Singapore Hokkien Mee. Taste the subtle blends and rich flavors of Asian cuisine with this handy cookbook. Featuring easy, clear recipes and step-by-step photographs, along with a glossary of ingredients, Asian Cooking Made Easy will help ensure fantastic results every time! This book of Asian recipes includes instructions for: basic recipes, salads, appetizers, soups, noodles, rice, poultry, meat, seafood, vegetables, and desserts. Inside, you'll be treated to 53 recipes of authentic favorites from all over the Asian continent. Also included in this book are unit conversion tables, dual measurements, over 50 detailed photos, and an overview of basic Asian ingredients needed to create these delicious Asian favorites. Enjoy! Recipes include: Miso soup with clams Green papaya soup with shrimp Singapore braised noodles Classic Chinese fried rice Sweet soy chicken and egg on rice Barbecued chicken breasts with miso Braised soy duck Fragrant lamb curry Japanese pan-fried fish And many more favorites!

Malaysia’s Culinary Ambassador and Asia’s most notable chef Chef Wan shares 138 of his favourite Asian recipes in his latest book, The Best of Chef Wan. With a full range of recipes including curries, stir-fries, braises, soups, noodle and rice dishes as well as snacks and desserts, The Best of Chef Wan is set to be Chef Wan’s best cookbook yet.

Featuring authentic recipes from master chefs in Burma, China, India, Indonesia, Japan, Korea, Malaysia, The Philippines, Singapore, Sri Lanka, Thailand, and Vietnam The Food of Asia offers fascinating insights into the historical, geographic and cultural context of these recipes, enhancing your appreciation of these ancient cuisines. Anyone from the experienced cook to the novice can quickly prepare delicious meals by following the comprehensive; illustrated guide to ingredients, and helpful hints sections. This cookbook contains hundreds of recipes from 12 Asian countries and over 200 photos. The Food of Asia features recipes for appetizers, soups, salads, main courses, snacks, drinks, desserts, and more. Recipes include: Daikon salad Shark fin soup Samosas Tuna sambal Beef sukiyaki Bulgogi Nasi Ayam Rendang Daging Chicken & pork adobo Crab curry Steamed seafood cakes Beef pho And many more favorites from all over Asia! Also featured are measurement and unit conversion tables. Each chapter contains the history and culture of each featured country. You will learn about the food and customs of Asia while also learning how to set up an organized multi course dinner menu for every special occasion.

Love Asian food, but don't think you have the time to cook it at home? Marie Wilson's 30-Minute Asian Meals shows you how to prepare healthy, tasty Asian meals at home in 30 minutes or less. Her cooking strategy is based on how long it takes to prepare rice--so that all the elements of these delicious meals are ready at the same time. She shares lots of helpful hints for quick-and-easy preparation and cooking, and demonstrates how her approach allows you to enjoy the exotic flavors and healthy benefits of Asian cuisine any day of the week. The recipes are organized by country--covering the national cuisines of China, Japan, Korea, Thailand, Vietnam, India, Indonesia, Malaysia, Singapore, and the Philippines. Each chapter offers a broad range of dishes--including beef, seafood, poultry, tofu, egg and vegetable dishes along with soups and salads. Each chapter also includes a shopping list of key ingredients that will become indispensable parts of your Asian cupboard. A food glossary demystifies the less common ingredients and suggests substitutions when possible. This fantastic Asian cookbook is perfect for the busy cook who wants to serve something special, but can't spend the day shopping or preparing. You'll enjoy making and sharing these classic Asian recipes with your family and friends. Recipes include: Pan-Fried Noodles with Chicken and Vegetables Five-Spice Chicken with Braised Zucchini Beef with Leeks Teriyaki Salmon Sweet-and-Sour Pork Shrimp in Yogurt Masala Sauce Gado-Gado Chili Crab Savory Noodles