Kategoria BISAC: Cooking >> Regional & Ethnic - Asian

This brilliant, original, and encyclopedic cookbook presents the authentic foods and recipes of the great oriental cuisines by cooking technique-steaming, stir-frying, deep-frying, currying, simmering, barbecuing, noodle-making, etc. With loving attention to authenticity and detail, the author presents more than 300 tested recipes for such dishes as Indonesian twice-fried spicy peanut fritters, Japanese tempura, Peking duck, Philippine deep-fried Thai catfish, and dozens of other exotic foods. All of the recipes are made with ingredients widely available in America, or with unique...

Filipino food is one of the least well-known of all Southeast Asian cuisines. Strongly influenced by the historical presence of the Spaniards, Chinese and Americans, it lacks the singular national identity that characterizes the food of other nations. Yet it is precisely that indefinable quality, this veil of mystery surrounding it, that makes Filipino food such an interesting and delicious discovery.

Filipino Homestyle Dishes offers the best of Filipino cuisine--more than 60 classic...

Mention "wok cooking," and one immediately visualizes a huge wok being wielded above a mighty flame. One also thinks Asian "comfort food"--with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home.

Wok stir-frying is one of the best and quickest cooking methods out there. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved....

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...

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape.

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssam Bar, Ko, Ma Peche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable...