Bonsai And Penjing: Ambassadors Of Peace & Beauty by Mcclellan, Ann
This book tells the awe-inspiring stories of bonsai and penjing trees in the collection of the National Arboretum in Washington D.C. It details their valuable role in international diplomacy and as instruments of American presidential influence. It also describes their inclusion in world's fair exhibitions, in Asian-inspired gardens around the country, and as a window onto the extensive cultivation of bonsai in North America today. Stories of individual trees and forest plantings are featured, as are the roles played by the skilled and talented creators of these living art forms.
Nonya Heritage Kitchen Origins, Utensils And Recipes by Ong Jin Teong
The 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.
At Home From Pot To Pot: Bringing The Joy And Health Benefits Of Plants Into The Home by Menezes, Pauline
Discover the joy planting your own herbs and spices, and cooking with them! Take your cooking to the next level by incorporating fresh home-grown herbs and spices! At Home From Pot to Pot is a fully illustrated guide on how to grow 16 different herbs and spices and using them to prepare 30 healthy and wholesome dishes with exciting flavours that are sure to delight.
Herbalicious: Contemporary Cooking With Chinese Herbs by Wong, Joanna
In this collection of more than 50 original recipes, Chinese herbal cuisine specialist Joanna Wong introduces readers to a contemporary approach to cooking with Chinese herbs. In collaboration with a team of garlanded chefs from around the world, Joanna brings together a unique and ambitious collection of recipes that prove that Chinese herbs are far more flexible ingredients than you could ever have thought. Herbalicious contains a diversity of international recipes, from east to west; and for all occasions, including salads and soups, main courses, desserts and drinks. Complete with a comprehensive illustrated guide to Chinese herbs, and complemented with Joanna's insights to the properties, health benefits and taste profiles of the herbs used in each recipe, Herbalicious charts a new path to contemporary cooking with Chinese herbs for the modern table.
Pan-Asian Sport And The Emergence Of Modern Asia, 1913-1974 by Huebner, Stefan
The first major study of the history of sports across Asia, this book reveals how the history of regional sporting events in Asia during the twentieth century can be read as a staging of power relations both within Asia and between Asia and the West. Looking specifically at the Far Eastern Championship Games that began in 1913, the Western Asiatic Games of 1934, and the early Asian Games of 1951-74, Stefan Huebner describes how missionary groups and colonial administrations viewed sporting success not only as a triumph of physical strength and endurance but also of moral education and social reform. Based on a vast range of archival materials, this book shows how sporting events helped shape anti-colonial sentiments, Asian nationalisms, and cultural aspirations in places such as the Philippines, China, Japan, India, Indonesia, Thailand, and Iran.
Cafe/ Sg: A Cafe Lover's Guide To Singapore by Chan, Fiona (Ed.)
Singapore's food scene is renowned for its raucous hawker centres and world-class gourmet restaurants, but in recent years it is its cosmopolitan café industry that has been charting a caffeine-fuelled course to take over the country. This handy guide offers a timely snapshot of this java zeitgeist sweeping the nation. It profiles 50 of the best-known and best-hidden cafés on the island. Accompanying the succinct but richly detailed descriptions of each café are artistic photos as well as helpful information such as price guides, websites, opening hours, addresses and walking directions from the nearest MRT station.
Asian Pies: A Collection Pies, And Tarts With An Asian Twist by Lee, Evonne Lyn; Sara Fc Lee
In this stunning cookbook of fifty exciting pie recipes, seasoned bakers Evonne Lyn Lee and Sarah FC Lee present a collection of pot pies, hand pies and tarts with a unique Asian twist. From beef rendang and chilli crab to red bean and pulut hitam, these alluring Asian-inspired flavours will redefine the traditional idea of pies. With more than just delicious pie fillings up their sleeves, Evonne and Sarah also reveal their secret to making the fragrant, buttery and crisp shortcrust pastry that you have always dreamed of. Complete with insightful tips and a comprehensive basics section that offers a variety of pie crust recipes and troubleshooting pointers, Asian Pies is your definitive guidebook to making pies. You will be amazed at how easy it can be.
Eat. Muse. Love! Food For Thought by Chua Foo Yong & Toh Mu Qin
Catch the duet from an 'actively ageing' mother and her daughter in this unique collection of 50 musings on foodie haunts that comes with a twist. Featuring 100 Chinese idioms and 50 eating places, veteran broadcaster Madam Chua Foo Yong waxes lyrical as she loses her way from foodie talk into the world of Chinese culture and shares insights of her own family folks and well-known personalities in the entertainment industry in her time.
Mary Gomes: Food For Family And Friends by
With a wealth of experience and a great passion for cooking, Mary Gomes brings tastes of her Eurasian culinary heritage together in this collection of recipes. A glorious mix of flavours from the East and West, Eurasian cuisine is often spicy and savoury, reflecting the influence of a multitude of cultures, including Portuguese, Dutch, British, Chinese, Malay, Indian and Peranakan.
Mary Gomes: Food For Evryday Cooking by
Mary Gomes brings tastes of her Eurasian culinary heritage together in this collection of recipes for everyday cooking. A glorious mix of flavours from the East and West, Eurasian cuisine is often spicy and savoury, reflecting the influence of a multitude of cultures, including Portuguese, Dutch, British, Chinese, Malay, Indian and Peranakan.
Nanban: Japanese Soul Food by Anderson, Tim
Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.
Eatsingapore 2016 by Chuah, Bethany
The EAT concept originated in Sweden and is now published in 16 cities around the world. EATSingapore features 12 lovingly curated restaurants in an exclusive and limited edition book that fits into a handbag. As holder of the book you will receive one of two main courses free for a table for two at each restaurant. The list of dining establishments include Bincho, BoCHINche, El Mero Mero, Kilo, Long Chim, Luxe, Oso, Saha and several others. At the end of the evening the chef or GM will sign the book to validate your visit and make the experience unique and exclusive. A new limited edition will be printed each year with the latest dining discoveries. Not only does each book become a collectible keepsake, it is also a trace of the year's gastronomic adventures.
Kitchen Stories by Bellegarde, Elodie
Kitchen Stories is a cookbook exploring how our moods and emotions are closely related to how we eat and cook. A compilation of 20 chapters, each one exploring a specific mood, each recipe is styled and photographed to convey the mood it represents, while each chapter is introduced with a short narrative exploring the concepts and personal memory of particular emotions.
Chinese Feasts & Festivals: A Cookbook by Moey, S. C.
Divided into two sections, respectively detailing feasts and festivals, Chinese Feasts & Festivals explains the significance of each dish and shares a delicious recipe for its preparation. author and illustrator S. C. Moey documents the multitude of dishes served at a traditional Chinese feast, as well as the specialties prepared to celebrate the year's most important festivals, including the Dragon Boat Festival, the Mooncake Festival and, of course, Chinese New Year.
Lucky Rice: Stories And Recipes From Night Markets, Feasts And Family Tables by Chang, Danielle
In Lucky Rice, Danielle Chang, founder of the festival of the same name which brings night markets, grand feasts, and dumpling-making sessions to America's biggest cities feeds our obsession for innovative Asian cuisine through 100 recipes inspired by a range of cultures. Here, comfort foods marry ancient traditions with simple techniques and fresh flavors and include a few new classics as well: chicken wings marinated in hot Sichuan seasonings; sweet Vietnamese coffee frozen into pops; and one-hour homemade kimchi that transforms pancakes, tacos, and even Bloody Marys.
Sri Owen's Indonesian Food by Sri Owen
This is the most comprehensive account of this ancient, exotic and varied cuisine ever published. Sri Owen, the world's leading authority, provides over 100 mouthwatering recipes, from staples and basics to food for festivals and special occasions. All recipes have fascinating introductions which place them in their regional and cultural settings and are easy to follow. Painstakingly researched, and complemented by the superb photography of Gus Filgate, this book captures all aspects of this diverse culinary culture.
Shiok, Sia! Sketching Singapore's Favourite Street Food by Ryanto, Anita
An artist sketches her way through all her favourite Singaporean hawkers favourites, from orh luak, hae mee and bak kut teh, to laksa, mee rebus, and murtabak, right through to the all famous chilli crab. Taste the colours and feel the textures of Singapore's popular street food as you feast on the delectable illustrations between these pages.
Dumpling Sisters Cookbook, The; Over 100 Favourite Recipes From A Chinese Family Kitchen by Zhang, Amy; Julie Zhang
Over 100 deliciously fuss-free recipes from The Dumpling Sisters' Kitchen. Amy and Julie Zhang have been entertaining and educating their thousands of followers on Youtube with their recipes for deliciously easy homemade Chinese food - now this book brings you more of the easy Chinese recipes and advice that those fans have been clamouring for. Dedicated to and destined to be adored by every Chinese food lover, this book is full of Chinese-food favourites, impressive sharing dishes and even sweet treats that have been little acknowledged in a western understanding of Chinese food.
Chinese Unchopped: Aunthentic Chinese Recipes, Broken Down Into Simple Techniques by Pang, Jeremy
Acclaimed teacher and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that bring the authentic flavours of traditional Chinese cooking into your own kitchen. Opening with the Chinese Kitchen Essentials, Jeremy outlines everything you need to know to set up a workable Chinese kitchen. Once you've covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking. Crammed full of information presented in an engaging, accessible way, with Chinese Unchopped you'll soon be turning out exceptional Chinese food in your own home - day in, day out.
Milk Pigs & Violet Gold: Philippine Cookery by Koh, Bryan
"Filipino Cuisine is underrated," one of the many reasons that prompted Singapore-based author and chef, Bryan Koh, to release a rather novel book entitled Milk Pigs Violet Gold, a rather interesting food book about Filipino food from a viewpoint of a non-filipino. It is a food book with recipes of the different popular favorites in the country.