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Asian

Most popular at the top

  • The Chinese Chicken Cookbookby Eileen Yin-Fei Lo; San Yan Wong

    Simon & Schuster 2007; Not Available

    In China the chicken represents the phoenix, the mythological bird that rose from its ashes and that symbolizes rebirth and reaffirmation. Because of this deeply held belief, chicken is served at every New Year celebration, every wedding feast, and every birthday dinner. The chicken is honored for its eggs, its meat, and the flavor it provides for... more...

  • Stir-Frying to the Sky's Edgeby Grace Young

    Simon & Schuster 2010; Not Available

    Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive.... more...

  • Stir-Frying to the Sky's Edgeby Grace Young

    Simon & Schuster 2010; Not Available

    Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive.... more...

  • The Chinese Chicken Cookbookby Eileen Yin-Fei Lo; San Yan Wong

    Simon & Schuster 2007; Not Available

    In China the chicken represents the phoenix, the mythological bird that rose from its ashes and that symbolizes rebirth and reaffirmation. Because of this deeply held belief, chicken is served at every New Year celebration, every wedding feast, and every birthday dinner. The chicken is honored for its eggs, its meat, and the flavor it provides for... more...

  • Classic Chinese Recipesby Ken Hom

    Octopus 2012; US$ 17.42

    Ken Hom's books have sold over a million copies worldwide, and he has been cooking on television for over 20 years. Speedy and delicious dishes presented clearly, alongside beautiful photography. A fantastic gift as a stand-alone book, but also part of a collectable series. more...

  • Classic Chinese Recipesby Ken Hom

    Octopus 2012; Not Available

    Ken Hom's books have sold over a million copies worldwide, and he has been cooking on television for over 20 years. Speedy and delicious dishes presented clearly, alongside beautiful photography. A fantastic gift as a stand-alone book, but also part of a collectable series. more...

  • Vietnamese Home Cookingby Charles Phan

    Potter/TenSpeed/Harmony 2012; US$ 35.00

    In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now- legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new... more...

  • The Filipino-American Kitchenby Jennifer M. Aranas; Brian Briggs; Michael Lande

    Tuttle Publishing 2006; US$ 24.95

    Selected as a semifinalist in the 2007 IACP Cookbook Awards In The Filipino-American Kitchen , Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour?from sweet and spicy to smoky and tangy?while transforming delicious native recipes into easy-to-make... more...

  • Asian Pickles: Japanby Karen Solomon

    Potter/TenSpeed/Harmony 2012; US$ 2.99

    A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques. For Asian food aficionados and preservers and picklers looking for new frontiers, the natural standout is Japan's diverse array of pickled products... more...

  • The Kimchi Cookbookby Lauryn Chun; Olga Massov

    Potter/TenSpeed/Harmony 2012; US$ 19.99

    A DIY cookbook for crafting and cooking with kimchi at home, building on the pungent Korean Pickle's recent rise to stardom among top chefs, adventurous eaters, and connoisseur's of fermented, live-culture foods. Korea?s legendary condiment is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice.... more...