Encyclopedia Of Flowers: Flower Works by Makoto Azuma; Shunsuke Shiinoki (Photo)
Flowers have been a universal cultural object for millennia. They are an important aesthetic element in everyday life worldwide, and have played a highly symbolic role in art throughout the ages. Over the past few years, Makoto Azuma has created a furor in the art world with his floral installations, in which he creates unusual new shapes from plants and flowers and their component parts. Inspired by the Japanese tradition of ikebana - the art of flower arranging - Azuma creates novel and previously unseen aesthetics by bringing together unusual plants that wouldn't usually meet in nature - some of them exotic - in extraordinary arrangements. Shunsuke Shiinoki, who opened the "haute-couture" florists Jardin des Fleurs in Tokyo in 2002 in association with Makoto Azuma, captured these exceptional floral installations in extraordinary photographs.
Kawaii Bento: Little Miss Bento by Wong, Shirley
A strong believer that cooking should be easy and enjoyable, Shirley Wong, also known by her online avatar, Little Miss Bento, shares how you can put together attractive and tasty bento boxes with ease and lots of fun!
Follow Shirley's simple step-by-step guide and craft everyday foods such as rice, bread, eggs, cheese, fish cakes, sausages, carrots and cucumbers into various forms, from your favourite animals and characters to a memorable holiday scene. Make every day a treat with a personalised bento box!
Aj's Food Roots: Southeast Asian And Sri Lankan Flavours by Johnson, Andrew
AJ's father is from Penang, of British and Spanish blood with a touch of Burmese; his mother is of German and Dutch heritage from Sri Lanka. Theirs was a family that cooked, explored favours and created recipes together.
To this potent mix, AJ constantly added to his culinary palatte as he travelled throughout Asia for work and play. In 1996, he reached an epiphany in the Spice Market of Cochin when he fully appreciated that the core favours of all the food of his childhood and youth, indeed the spectrum of Southeast Asian and Sri Lankan cuisines, would be impossible without the herbs and spices traded from the 14th century.
From then, he has adapted, explored and created numerous dishes, focusing on the subtle and complex tastes derived from flavouring ingredients of the region. His food is redolent, familar yet new and exciting. This is why he is in demand as a chef-for-hire, and his mother readily admits that AJ's cuisine has reached "a higher level".
Now, the recipes of AJ's signature dishes and more, once shared with
discerning diners scribbled on paper, is presented here clearly and exactly so that all home cooks can prepare and share the exciting and memorable food from AJ's own kitchen.
Kristang Family Cookbook, A by Nunis, Melba
Melba Majella Nunis, known affectionately to her family and friends as Mel, is of Malacca-Portuguese descent. She has been cooking all of her life, and recently opened her own restaurant, Simply Mel's, that serves up home-cooked Kristang cuisine.
In this book, you'll find over 60 delicious and uncomplicated recipes: from fiery favourites like Debal Curry to family recipes like Black Sotong Sambal; you will find festive dishes like Kristang Pie, traditional desserts such as Sago Biji Gula Melaka, and Kristang tea-time treats like Pang Su See. Every recipe is accompanied by at least one beautiful, full-colour photograph.
Seasons by Lim, Thomas
Thomas Lim, one of Singapore's premier florists and interior designers, presents the highlights of his stellar 30-year flower arrangement career. Stunning full-colour photography captures the intricacies of his work, from elegant fresh flower bouquets to silk floral creations. Personal photographs of weddings, interiors and festive celebrations are testament to his infectious desire to breathe life and warmth into his surroundings-an inspiration to aspiring florists, amateur hobbyists and industry professionals alike.
Uncle Anthony's Hokkien Recipes by Loo Hock Chye, Anthoy; Samantha Lee
Enjoy the rich culinary heritage of the Hokkiens with this slim, elegant cookbook, which features over 80 authentic family recipes. Besides Hokkien classics such as braised pork knuckle and bak kut teh, this book features many little-known traditional Hokkien dishes - some even exclusive to the author's family, such as sticky mee sua soup and Grandma's stewed chicken in soya sauce.
Health & Wellbeing: Yoga by Yabsley, Charmaine; David Smith
Yoga is a popular physical, mental, and spiritual discipline that originated in ancient India. This accessible new book focuses on a series of exercises, body motions and self-disciplines that offer the benefits of yoga to everyone. Featuring specially commissioned practical photography, step-by-step instruction, and an introduction to the entire scope of the system of yoga.
Kids' Party Cakes: Creative And Practical Projects by Nicol, Ann
With projects to rival even the imagination of children, Kids' Party Cakes will allow you to delight children! With easy-to-follow step-by-step instructions and full-colour illustrations, this book will provide you with mouthwatering cakes perfect for kids of all ages and with all kinds of interests.
Slow Cook: Simple Home Cooking by Steer, Gina
Slow Cook contains a host of delicious recipes for a wide range of slow-cooked meals, including soups, fish and seafood, meat and poultry, vegetarian meals and desserts. With straightforward methods and easy-to-find ingredients, in addition to invaluable tips and advice on equipment and techniques, you'll soon have no excuse not to eat a healthy, home-cooked meal every day!
Onaka: Vibrant Recipes From A Wholesome Restaurant by Lim, Rosalind; Jason Vito
Onaka, short for Optimum Nutrition and Kitchen Arts, is a Singaporean restaurant that focuses on conscious cuisine - wherein delicious food is healthy and healthy food, delicious. Onaka restaurateur Rosalind Lim and head chef Jason Vito present more than 100 vibrant recipes that feature fresh, wholesome ingredients without any artificial additives.
Wholefood Kitchen, The: Naturally Nourishing Meals For A Healthy Lifestyle by Mohta, Mayura
The Wholefood Kitchen is NOT just a cookbook, it is more of an experience. It is intelligently written, chock-full of vital information, fascinating facts, and delicious easy-to-prepare recipes. The vast references with easy-to-grasp key points and outstanding graphics make for an uncomplicated user-friendly go-to cookbook. It is basically everything you ever wanted to know about vegan or vegetarian cuisine.
Movable Feast, A: Ten Millennia Of Food Globalization by Kiple, Kenneth F.
Pepper was once worth its weight in gold. Onions have been used to cure everything from sore throats to foot fungus. White bread was once considered too nutritious. From hunting water buffalo to farming salmon, A Movable Feast chronicles the globalization of food over the past ten thousand years. This engaging history follows the path that food has taken throughout history and the ways in which humans have altered its course. Looking closely at geographic, cultural and scientific factors, this book reveals how what we eat has transformed over the years from fuel to art.
Artichoke: Recipes & Stories From Singapore's Most Rebellious Kitchen by Shen, Bjorn
Featuring over 90 recipes with full coloured photos and written in a casual, approachable style, this cookbook makes the perfect gift for fans of Artichoke, Bjorn or uninhibitedly rockin' food in general. Bjorn Shen, chef-owner of popular and rebellious restaurant Artichoke, reveals the scrappy stories and recklessly creative recipes behind his deviant Middle Eastern enterprise in this no-holds barred memoir-cookbook.
Dictionary Of Japanese Food, A: Ingredients And Culture by Hoskings, Richard
For nearly two decades, "A Dictionary of Japanese Food" has been helping food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Nominated for the Glenfiddich Food Book of the Year Award in 1997, this timeless volume is the first and only book of its kind on the subject. One hundred small line drawings make it easy for readers to identify everything from "mitsuba" to the "okoze fish," and seventeen appendices address the most critical elements of Japanese cuisine, from the making of "miso" and the structure of the Japanese meal to the tea ceremony.
Silk Road Vegetarian: Vegan, Vegetarian And Gluten Free Recipes For The Mindful Cook by Dahlia Abraham-Klein
This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes like Bengali Potato and Zucchini Curry, Afghan Moussaka Eggplant with Yoghurt Sauce and Bukharian Crock Pot Rice with Dried Fruit that will be a welcome change for any vegetarian or vegan to enjoy. At the same time, the recipes address pressing contemporary needs by showing us how to eat a healthy, balanced and yet interesting diet with locally-sourced, earth-friendly ingredients.
Balinese Food: The Traditional Cuisine & Food Culture Of Bali by Kruger, Vivienne
Explore the exotic world of Balinese cooking - a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients! Dr. Vivienne Kruger brings to life Bali's time-honored and authentic village cooking traditions. In over 20 detailed chapters, Dr. Kruger explores how the island's intricate culinary art is an inextricable part of Bali's Hindu religion, its culture and its community life. This book provides a detailed roadmap for those who wish to make an exciting exploration into the exotic world of Balinese cooking.
Mah Jongg: The Art Of The Game by Israel, Ann M.; Gregg Swain
This book captures the story of the exotic and exciting game of Mahjong, offering an intimate look at the history of the game as well as the visual beauty of the tiles. Anyone who has ever been intrigued by a Mahjong tile will find in these pages visually stunning photographs that will entice them into becoming an enthusiast of the timeless game of Mahjong.
Food Of Singapore, The: Simple Street Food Recipes From The Lion City by Wong, David; Djoko Wibisono
Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent taste makers such as James Oseland, the editor-in-chief of "Saveur" magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross section of traditional recipes such as Chili Crab, Classic Hokkien Mee, and Murtabak, as well as innovative recipes for new favorites,
Thailand's Best Street Food: The Complete Guide Tostreetside Dining In Bangkok, Chiang Mai Phuket And Other Areas by Chawadee Nualkhair
For many visitors, traveling to Thailand means one thing: enjoying the delicious street food. In "Thailand's Best Street Food," freelance writer and food blogger Chawadee Nualkhair details everything that visitors need to know to track down the most delectable dishes--no matter where they are hidden.
Most people think Bangkok is the only place to find great Thai street food, but Nualkhair ate her way across the country and found incredible food stalls everywhere, from Phuket in the south to Chiang Mai in the north. Even seasoned travelers may find it difficult to identify the best venues--never mind figuring out how and what to order. Fortunately for anyone bound for Thailand, Nualkhair draws on her vast experience to provide essential tips on locating food stalls in cities across the country, including: Directions on how to find a particular stallStreet maps for each sectorEach stall's specialtyServing options, beverages, and notable extrasWhether or not seating is availableInformation on bathroom facilitiesAs an added bonus, Nualkhair includes recipes for the 12 most popular Thai street food dishes adapted for the Western kitchen. Thai street food is one of today's hottest food trends, and "Thailand's Best Street Food" makes it easy for foodies to savour incredible Thai food--wherever their travels take them.
Peranakan Snacks & Desserts by Yee, Julie
An essential component of the cuisine, Peranakan snacks and desserts delight with their various shapes, colours, tastes and textures.
The four sections, Nyonya kuehs and sweet treats, cakes, tarts and cookies, savoury snacks and hot and cold desserts, contain classic Peranakan gems like ondeh ondeh, sugee cookies, Nyonya sweet rice dumpling and bubor cha cha as well as modern adaptations such as walnut cake with chocolate rice, red bean kee chang soup and gula melaka coconut tarts.
With easy to follow step-by-step recipes that are adapted for the modern kitchen, Chef Julie Yee makes these irresistible snacks and desserts more accessible for the