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- Penguin Books Ltd 2016; US$ 31.98
Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her Hokkien Chinese mother. These recipes, from her mother's sesame oil chicken to ox cheek and venison rendang , are ones you will... more...
- HarperCollins Publishers 2010; US$ 17.95
Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series. more...
- HarperCollins 2011; US$ 12.99
Enjoy fresh, simple, delicious, and satisfying Chinese food?including many takeout classics?without ever leaving home! With her trademark passion and deep appreciation for Chinese cooking, Cooking Channel star Ching-He Huang brings her charm and expertise to an eager audience with this outstanding cookbook. Ching fuses Chinese and Western cultures... more...
- M. Evans & Company 2014; US$ 9.99
Hundreds of authentic, traditional and easy-to-follow Japanese recipes brought to your fingertips with this wonderful cookbook by award-winning cookbook author Elisabeth Lambert Ortiz and gourmet Japanese cook Mitsuko Endo. more...
- Wiley 2014; US$ 8.95
Das kleine Schwarze von Anke Hennig befasst sich mit den Besonderheiten der Köstlichkeiten aus Fernost. Hier findet der Leser alles Wissenswerte zum Wok und den Küchen, wo dieses besondere Utensil Anwendung findet. Ob aus China, Indien, Thailand oder Vietnam - der Wok ist vielseitig einsetzbar. Außerdem werden die wichtigsten Gewürze... more...
- Tuttle Publishing 2014; US$ 16.95
Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries?such as... more...
- HarperCollins Publishers 2015; US$ 1.77
A mouthwatering collection of 20 easy, speedy, nutritional and delicious recipes taken from TV chef Ching?s beautiful new book, Eat Clean. Includes fresh and healthy breakfast, lunch and dinner recipes, as well as sides, pickles and salsas, and teas. more...
- Sasquatch Books 2012; US$ 21.95
Most people think a wok is just for stir-frying Chinese food. Not so! A wok is a versatile and inexpensive piece of kitchen equipment that can be used everyday, for all your meals. You can braise, steam, deep-fry, and stew foods in it. You can even bake a cake in it! Don't stash your wok away in a cupboard. Leave it on your stovetop and use it every... more...
- Tuttle Publishing 2014; US$ 6.95
The Food of Japan contains 96 easy and delicious recipes from the Land of the Rising Sun. Recipes include: Soup Stocks Sauces and Batters Pickles Appetizers, Soups and Noodles Sushi and Sashimi Seafood Meat and Poultry Hotpots Desserts Also a measurements and conversion's table is included at the back of the book. more...
- Ebury Publishing 2013; US$ 31.98
In his brand new book, Gok Wan shares his favourite recipes for fresh and healthy meals - inspired by the flavours of Asia Gok's recipes draw influence from the East, as he teaches us how to add flavour and a splash of originality through his distinctive style of simple, fast cooking. Chapters cover all occasions from lunch ideas to dinner parties... more...