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The Sweet Spot
HarperCollins 2009; US$ 23.99When it comes to Asian desserts, most Americans think of fortune cookies. But, in fact, the Far East is home to a dazzling array of sweets rich with tropical fruits, crunchy nuts, aromatic spices, and, yes, even chocolate. In The Sweet Spot , renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies,... more...
The Everything Stir-Fry Cookbook
Adams Media 2007; US$ 14.95Don't have time to cook? Stir-frying is quick, healthy, and easy. With The Everything Stir-Fry Cookbook, you will learn the essentials for making healthy dishes. Start with the freshest ingredients and the correct equipment, then learn how to properly select and prepare food from around the world. Whip up fish and shellfish dishes and get creative... more...
Cooking from the Heart
University of Minnesota Press 2009; US$ 30.00Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentation—for every Hmong recipe, there are as many variations as there are Hmong cooks—and often served to large, communal... more...
At Home with Madhur Jaffrey
Knopf Doubleday Publishing Group 2010; US$ 35.00For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us... more...
Ancient Wisdom, Modern Kitchen
Da Capo Press 2010; US$ 19.95The ancient Asian practice of cooking with healing herbs and other therapeutic foods meets Western palates and kitchens in these quick, easy, delicious recipes more...
Classic Chinese Cooking
Dorling Kindersley 2006; US$ 20.00A DK favorite back in print, complete with mouthwateringnew photography! Celebrated culinary expert Yan-kit So combines more than 100 colorful Chinese recipes with a comprehensive, step-by-step visual guide to the ingredients, equipment, and techniques that will help you unlock the door to the classic Chinese kitchen. Includes all-new photography in... more...
Stir-Frying to the Sky's Edge
Simon & Schuster 2010; US$ 35.00The stir-fry is all things: refined, improvisational, adaptable, and inventive. It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many. For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients.... more...
The Shun Lee Cookbook
HarperCollins 2010; US$ 23.99Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers?and... more...
The Japanese Grill
Ten Speed Press 2011; US$ 25.00American grilling, Japanese flavors: That?s the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile... more...
