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- 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...
- HarperCollins Publishers 2010; Not Available
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 2015; Not Available
A journalist and blogger takes us on a colorful and spicy gastronomic tour through Viet Nam in this entertaining, offbeat travel memoir, with a foreword by Anthony Bourdain. Growing up in a small town in northern England, Graham Holliday wasn?t keen on travel. But in his early twenties, a picture of Hanoi sparked a curiosity that propelled him halfway... more...
- F+W Media 2007; US$ 14.95
Don't have time to cook? Stir-frying is quick, healthy, and easy. With The Everything Stir-Fry Cookbook, you will learn the essentials for making healthy dishes. Start with the freshest ingredients and the correct equipment, then learn how to properly select and prepare food from around the world. Whip up fish and shellfish dishes and get creative... more...
- DK Publishing 2006; US$ 20.00
Whether you want to cook a quick and nutritious family meal or impress with a spectacular dinner party, Yan-Kit So teaches you how to chop, slice, stir-fry, steam, roast and braise fantastic authentic Chinese food in Classic Chinese Cooking . Try over 140 step-by-step recipes for all kinds of dishes drawn from China's regional culinary traditions,... more...
- Simon & Schuster 2010; US$ 35.00
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...
- Ten Speed Press 2011; US$ 25.00
American grilling, Japanese flavors: That?s the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile... more...
- Ten Speed Press 2011; US$ 25.00
Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots , chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan.... more...