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- Hardie Grant Books 2011; US$ 14.99
As any traveller to Vietnam will know, the street food is second to none in terms of its diversity, great taste and availability. Vietnam is a real foodies destination and nowhere is it more vibrant than among the hustle and bustle of the streets. From the authors of KOTO Vietnamese Street Food gives you an insiders view of the country... more...
- HarperCollins 2009; Not Available
Everything you never knew about sushi?its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology... more...
- Monsoon Books Pte. Ltd. 2009; US$ 9.99
Dining out on dim sum and looking for the perfect wine to accompany your meal? Wondering which bottle to uncork when serving up Thai? In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine. Discover hundreds of inspired food and wine marriages from Cambodia,... more...
- Ten Speed Press 2013; US$ 29.99
The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop. While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool... more...
- Penguin Group US 2006; US$ 14.00
When Zlata?s Diary was first published at the height of the Bosnian conflict, it became an international bestseller and was compared to The Diary of Anne Frank , both for the freshness of its voice and the grimness of the world it describes. It begins as the day-today record of the life of a typical eleven-year-old girl, preoccupied by piano lessons... more...
- Reaktion Books 2004; US$ 19.95
China to Chinatown tells the story of one of the most notable examples of the globalization of food: the spread of Chinese recipes, ingredients and cooking styles to the Western world. Beginning with the accounts of Marco Polo and Franciscan missionaries, J.A.G. Roberts describes how Westerners? first impressions of Chinese food were decidedly mixed,... more...
- University of California Press 2010; US$ 57.95
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine... more...