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Most popular at the top

  • 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...

  • Classic Chinese Recipesby Ken Hom

    Octopus 2012; US$ 20.38

    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

    Ten Speed Press 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...

  • Ching?s Chinese Food in Minutesby Ching-He Huang

    HarperCollins Publishers 2009; Not Available

    If you're hungry for good food but short on time you'll love Ching's quick and easy Chinese recipes. The bestselling author is the master of fresh flavours and simple ingredients and her collection of all-time favourites and exciting new dishes are a delight to cook and share. Why order a take-away when you can deliver your own in minutes? more...

  • YO Sushi: The Japanese Cookbookby Kimiko Barber

    HarperCollins Publishers 2010; Not Available

    YO! Sushi has transformed the concept of Japanese food and has created a revolutionary and unique dining experience. Conveyor belts filled with a rainbow of coloured plates carrying mouth-watering food prepared by chefs cooking in front of the diner have made sushi fun, funky and totally accessible. more...

  • Floyd?s Chinaby Keith Floyd

    HarperCollins Publishers 2010; Not Available

    Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types. more...

  • Quick & Easy Sushi and Sashimiby Susie Donald

    Tuttle Publishing 2013; US$ 4.95

    This colorful collection of sushi and sashimi recipes, which includes the traditional and the modern, enables you to enjoy the fine art of Japanese dining in the comfort of your home. Create delicious Japanese cuisine with dishes like Nigiri Sushi with Prawns, Tuna and Eel, Inside-out California Rolls and Inari Tofu Pouch Sushi. more...

  • Shunjuby Takashi Sugimoto; Marcia Iwatate; Masano Kawana

    Tuttle Publishing 2013; US$ 34.95

    Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan. more...