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- Tuttle Publishing 2012; US$ 15.95
Filipino food, influenced by over 300 years of Chinese, Hispanic and American culinary techniques, is one of the most vibrant and intriguing cuisines in Asia. A tantalizing concoction of textures, flavors and colors, these popular Filipino recipes range from national dishes such as adobo, to the spicy dishes of the Bicol region. Genuine native artwork... more...
- Ten Speed Press 2012; US$ 3.99
This cookbook is a heartfelt and fascinating tribute to the food, traditions, and courage of the people of Japan?s Tohoku region before and after the devastation of the earthquake and tsunami of March 11, 2011. It features traditional recipes such as Miso-Seared Scallops, Pinched-Noodle Soup with Pork, Salmon-Stuffed Kelp Rolls, and basics like... more...
- Ten Speed Press 2012; US$ 35.00
The celebration of Japan?s vegan and vegetarian traditions begins with kansha ?appreciation?an expression of gratitude for nature?s gifts and the efforts and ingenuity of those who transform nature?s bounty into marvelous food. The spirit of kansha , deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally... more...
- Ten Speed Press 2012; US$ 40.00
In 1975,Gourmet magazine published a series on traditional Japanese food ?the first of its kind in a major American food magazine ? written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the... more...
- Agate Publishing 2010; US$ 19.95
This unique guide to preparing favorite recipes from the Indian tradition using classic slow-cooker techniques is the first such book of its kind. Featuring more than 50 recipes, and beautifully illustrated with color photography throughout, these great recipes are all prepared in healthful versions that use far less oil and saturated fat than in traditional... more...
- University of California Press 2012; US$ 39.95
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother?s kitchen in California, Anusasananan travels to her family?s home in China, and from there fans out to embrace Hakka... more...
- Tuttle Publishing 2006; US$ 24.95
Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of... more...
- Indiana University Press 2012; US$ 21.99
Rice Talks explores the importance of cooking and eating in the everyday social life of Hoi An, a properous market town in central Vietnam known for its exceptionally elaborate and sophisticated local cuisine. In a vivid and highly personal account, Nir Avieli takes the reader from the private setting of the extended family meal into the public realm... more...
- Tuttle Publishing 2012; US$ 18.95
In 2003, Marisa Baggett boarded a Greyhound bus with a one-way ticket to Los Angeles and $300 in her pocket to study at the California Sushi Academy. After graduation, Marisa moved to Memphis, Tennessee, where her passion for sushi, southern background and determination to use local, sustainable ingredients resulted in the development of unconventional... more...