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Traditional Recipes Of LaosTraditional Recipes Of Laos by Sing, Phia

Phia Sing was once Master of Ceremonies and Chef at the royal palace of Luang Prabang, and this book is a translation of Lao recipes which he collected. The first edition, published in 1981, included a facsimile of the Lao text; this edition contains only the English version, together with the explanatory introduction and notes on Lao ingredients and methods, by Alan and Jennifer Davidson. The 124 recipes are preceded by information about Lao eating habits, utensils and ingredients, and the book is illustrated with pen-and-ink drawings by the Lao artis, Soun Vannithone.

Seafood Of South East AsiaSeafood Of South East Asia by Davidson, Alan

An addictive cocktail of anecdote and lore, Alan Davidson's survey of the fish and seafood of South-East Asia combines a scientific catalogue of edible marine sea creatures with a series of recipes drawn from the countries that border the China Sea and the Eastern Indian Ocean.

Slippery Noodles: A Culinary History Of ChinaSlippery Noodles: A Culinary History Of China by Hsiang Ju Lin

China is a big country and its cookery is one of the world's greatest. But an understanding of Chinese food history is hard to come by: the country is large and the history is long. Hsiang Ju Lin has interrogated the written record, some of it dating back to the 5th century BC, and most recently from books current in the People's Republic today; she has translated it and set it into culinary context and thereby allows the modern reader to enter into some of the breadth and depth of literature available. In a sequence of chronological chapters she plunges into specific topics as diverse as the influence of the Silk Road, the administration of the Imperial palace, the role of tea and sugar, many of the grand banquets of which we have record, the differences witnessed in the southern provinces, vegetarianism, bean curd and soy sauce, birds' eggs and birds' nests, the role of salt, the impact of the Western missions, noodles, and the relationship of food and medicine.

Making Bread At Home: Fifty Recipes From Around The WorldMaking Bread At Home: Fifty Recipes From Around The World by Jaine, Tom

Making Bread at Home was first published in 1995. It was sold around the world in languages as diverse as French and Finnish. This is a new revised edition with different photographs and some new recipes. Making bread is one of the most fundamental acts of the home cook. Successful bread making cuts you free from dependence on supermarkets, mass produced sliced whites and all the dross of the modern bakery trade. The merit of this book is that it is feasible for all levels of bread makers. After an introductory chapter setting the whole business in context, there are five sections covering French breads; Italian breads; British breads; European breads; and American breads, with a final section ranging the world to offer such things as Ethiopian Injera and Guatamalan sweet buns.

Seaweed In The KitchenSeaweed In The Kitchen by Bird, Fiona

The book has four strands: an account of seaweed species; a discussion of our use of seaweed over time, and in regional cookery; an assessment of the physical properties of seaweed and how they might contribute to a healthful diet; and a set of recipes. These last are not merely for boiling up dulse, or steaming kelp, but offer imaginative solutions to incorporating seaweed into our daily fare: brown bread ice-cream, fudge, curry, dried seaweed biscuits, seaweed seasoning powder, water biscuits with rock samphire, seaweed croutons, seaweed treacle tart, and many more.

Healing Sources: Spas And Wellbeing From The Baltic To The Black SeaHealing Sources: Spas And Wellbeing From The Baltic To The Black Sea by Benge, Sophie

Discover the traditional and contemporary spa and wellness cultures offered from the Baltic to the Black Sea, and see why this part of Europe contains some of the best-kept secrets in the realm of travel and wellbeing. This book takes readers on a journey through the rich and varied wellness cultures of 12 European countries, from decadent Art Nouveau spas in Hungary to traditional pirts sauna rituals in Latvia.

Taste Of Old Hong Kong, The: Recipes And Memories From 30 Years On The China CoastTaste Of Old Hong Kong, The: Recipes And Memories From 30 Years On The China Coast by Schneiter, Fred

Reminiscences and recipes of favourite international and regional dishes from households, fancy restaurants and back lanes which you can enjoy today in Hong Kong, that classy old gal who will forever reign as the Queen of Cuisine for all who knew her when she was the jewel of the British Empire. The tantalizing cuisines and tempting cookpot scents of that earlier time remain. Bestselling author Fred Schneiter shares a nostalgic romp back into that earlier era which has faded into treasured memories and photos.

Yunnan Cookbook, The: Recipes From China's Land Of Ethnic DiversityYunnan Cookbook, The: Recipes From China's Land Of Ethnic Diversity by Jackson, Annabel; Linda Chia

From the yaks which graze at altitudes so high that vegetables cannot grow, and the paradise of Shangri-La; through the flower markets of Kunming; to the tropical south where market stalls brim with brilliant red chillies and shimmering purple eggplants. Yunnan, an exotic land of former kingdoms which borders Tibet, Sichuan, Burma, Vietnam and Laos, is the most bio-diverse province in China. Each ethnic minority has its own distinct cooking ingredients, aromas and flavours - all brought together for the first time in this unique cookbook.

Foodie's Guide To Ipoh's Best Eats, TheFoodie's Guide To Ipoh's Best Eats, The by Seefoon Chan-Kopen

"Don't follow the Crowd. Follow your taste buds. Follow SeeFoon as she leads you on a culinary odyssey through the maze of restaurants and hawker foods for which ipoh is justifiably damous." I have followed SeeFoon's food reviews faithfully ever since she started her Musings on Food column in the Ipoh Echo and having tried many of her recommendations I have found her taste to be discerning and absolutely impeccable. -Puan Sri Dato' Sandra Lee

Secrets Of Nutritional Chinese Cooking: 168 Traditional Delicious & Health-Giving RecipesSecrets Of Nutritional Chinese Cooking: 168 Traditional Delicious & Health-Giving Recipes by Ng Siong Mui

Secrets of Chinese Nutrition's clear and easy-to-follow recipes produce delicious and fortifying Chinese food based on principles that date back 4,000 years. It shares how the basic techniques of stir0frying, steaming, simmering, double-boiling and stewing coaxes the best from choice and humber ingredients to produce nutritional dishes suitable for everyday meals and banquets. The key is the Chinese belief that food is eaten not just to fuel the body, please the palate and satisfy the soul, ut also eaten to promote good health. A practical guide to eating nutritional food and maintaining good health the Chinese way.

Jayeon Bread: A Step-By-Step Guide To Making No-Knead Bread With Natural StartersJayeon Bread: A Step-By-Step Guide To Making No-Knead Bread With Natural Starters by Ko Sangjin

Artisan baker Sangjin Ko shares his recipes from 12 years of research and shows that baking a perfect loaf of bread at home is within anyone's reach. No-knead breads made using natural starters require just stirring together basic ingredients such as wheat flour, salt, a starter and water, then leaving the natural processes to work. The resulting baked loaf will have a flavor that is both complex and unique, be more nutritious and keep better. With a brief but comprehensive introduction that explains the science behind naturally fermented breads, baking tips and 50 fully illustrated step-by-step recipes, Jayeon Bread will provide beginning bakers with confidence to bake artisan breads in their home kitchens, and experienced bakers with innovative recipes using ingredients from South Korea, Japan and South East Asia.

Global Vegetarian, TheGlobal Vegetarian, The by Mridu Shailaj Thanki; Juhee Prabha Rathor

Although the majority of people around the world are not traditionally vegetarian, there is an increasing trend towards it, with burgeoning interest in both innovative as well as traditional vegetarian cooking. This book brings together international flavours, foods, and cooking techniques, selected from the world travels of the three authors and their passionate interest in gastronomy, one of the finest spices of life.

Little Singapore Cookbook, TheLittle Singapore Cookbook, The by Hutton, Wendy

The Little Singapore Cookbook offers tried and tested recipes from renowned food writer, Wendy Hutton, for some of the nation's best-loved foods. Among this selection are the ubiquitous Singapore Chicken Rice, succulent Chilli Crab and irresistible noodle dishes such as Char Kway Teow, Fried Hokkien Mee and the famous spicy noodle soup, Laksa Lemak. Clearly explained recipes ensure that any home cook can produce authentic and delicious Singapore food to share with friends and family.

Vietnamese Market Cookbook, TheVietnamese Market Cookbook, The by Van Tran & Anh Vu

Street-food entrepreneurs Van and Anh bring you contemporary Vietnamese cooking for modern kitchens.With the freshest of ingredients, exquisite flavours, bright colours, sociable plates for sharing, and comforting broths for one, this is traditional cooking made utterly current. Vietnamese food is well-known these days - think cleansing noodle soups, succulent caramelized pork, spicy herb-filled baguettes, zingy salads, crunchy pickles, perfect dipping sauces, and moreish sweet coffee. But, sadly, Vietnamese cooking is not. Vietnam is a land of amazing markets with dawn-picked herbs, seasonal vegetables, coffee vendors and food stalls. But, thankfully, these days we can find scenes like that closer to home with the explosion of farmers markets and artisan producers. Van and Anh began their award-winning street-food in East London's Broadway Market, and that bustlingly fresh, creative market vibe typifies the cooking in this book.

Muslimeen UnitedMuslimeen United by Nama Nami

"Saya mengakui bahawa Islam adalah sumber kekuatan saya baik diatas padang atau diluar padang. Terutama ketika karier bola sepak saya berdepan kesulitan dan Islam memberi saya kedamaian yang dicari" - Franck Riberi --

Myanmar: Cuisine, Culture & CustomsMyanmar: Cuisine, Culture & Customs by Gill, Mohana

From the quiet simplicity of Myanmar's rural towns to the bustle of modern day Yangon, this book captures the sights, sounds and flavors of a country that has until recent years, been isolated from the rest of the world. Best described as a mix of Chinese and Indian cuisines with a dose of Thai influence, Burmese cuisine is simple in its execution, yet delivers a complexity of tastes with the use of fish sauce, prawn paste, turmeric, tamarind, lemon grass, coriander, chillies and coconut milk. Go off the beaten track and discover the heart of Myanmar through her cuisine, culture and customs.

Cook Chinese With Chef Kt: Step-By-Step Cooking For All OccasionsCook Chinese With Chef Kt: Step-By-Step Cooking For All Occasions by Yeo Kian Tion

Chef KT ran a private fine dining restaurant, and is often featured in Asian newspapers and magazines. He is now also a familiar voice on radio, sharing innovative recipes and his inspiration behind them on his radio show. In Cook Chinese with Chef KT, he shares a tantalising collection of Chinese dishes, including aromatic golden brown crispy skin chicken served with lemon pepper-salt, succulent tiger prawns coated with a luscious salted egg yolk sauce, refreshing Teochew cold crabs served with a piquant kumquat sauce and chewy glutinous rice dumplings coated with fragrant crushed roasted peanuts and sesame seeds. With an introduction to basic cooking techniques, clear step-by-step instructions and cooking and food presentation tips, even novice cooks will be inspired.

Only The Best: The Ieat, Ishoot, Ipost Guide To Singapore's Shiokest Hawker FoodOnly The Best: The Ieat, Ishoot, Ipost Guide To Singapore's Shiokest Hawker Food by Tay, Leslie

From Bedok to Beo Crescent, Jalan Sultan to Joo Chiat, celebrity food blogger Dr. Leslie Tay and his merry band of ieat foodies have spread out across the island in search of the most drool-worthy hawker food Singapore has to offer. Their quest for hawker food paradise, plus Dr. Tay's stunning food photographs, is documented in this blogbuster, capturing more than half a decade's worth of eating, shooting and posting. This is Singapore's ultimate insider's guide to hawker food-the only one you'll ever need or want!

Complete Asian Cookbook, The: Sri Lanka & The PhilippinesComplete Asian Cookbook, The: Sri Lanka & The Philippines by Solomon, Charmaine

The Complete Asian Cookbook Series is based on Charmaine Solomon's groundbreaking work into the delicious and diverse cuisines across many nations. Heralded as a classic when it was first published in 1976, the influential and iconic The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries. Here it is divided into geographical regions for the first time. Written with the home cook in mind, Charmaine's recipes are simple to follow and work every time, offering valuable information about how local dishes are prepared and served. With the same emphasis on authentic, foolproof recipes The Complete Asian Cookbook Series deserves a place in every kitchen and is sure to be used time and time again.

Complete Asian Cookbook, The: Indonesia, Malaysia, & SingaporeComplete Asian Cookbook, The: Indonesia, Malaysia, & Singapore by Solomon, Charmaine

The Complete Asian Cookbook Series is based on Charmaine Solomon's groundbreaking work into the delicious and diverse cuisines across many nations. Heralded as a classic when it was first published in 1976, the influential and iconic The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries. Here it is divided into geographical regions for the first time. Written with the home cook in mind, Charmaine's recipes are simple to follow and work every time, offering valuable information about how local dishes are prepared and served. With the same emphasis on authentic, foolproof recipes The Complete Asian Cookbook Series deserves a place in every kitchen and is sure to be used time and time again.