Books and Media: Asian Cooking
Rice in 60 Ways: Great Recipe Ideas with a Classic Ingredient
Rice is a staple food for more than half of the world's population. It is not surprising then that there is a great variety of rice available. This cookbook explores 60 ways in which rice can be prepared using different types of rice. It features a good mix of Asian and non-Asian recipes using meat, poultry and seafood. Vegetarian recipes and desserts are also included. With beautiful colour illustrations. Measurements are given in Metric, Imperial and American units.
Wagamama is a noodle bar that was first set up in London. It now boasts branches all over the world. This cookbook features a diverse range of easy-to-follow recipes for noodles cooked in the Asian style. So now you too can prepare noodles the Wagamama way in your own kitchen.
Here are over 50 fun and fast recipes - most taking 30 minutes or less to prepare - for a wide variety of Indian food, including vegetarian dishes. With bright, full-coloured photographs to encourage cooks of every ability.
Modern Asian Flavors: A Taste of ShanghaiBorn in China but based in America, Richard Wong is the man behind a successful range of Shanghainese sauces. In his first book, Wong has produced a collection of recipes that reflect the cosmopolitan nature of Shanghai. Here, the dishes are deeply Chinese at the core but the influence of Europe is unmistakable in their presentation and in the use of ingredients.
Authentic Recipes from Indonesia
A Swiss-born, Bali-based chef and restaurateur contributed the recipes to this beautiful cookbook that features classic Indonesian dishes such as Gado-Gado, Nasi Goreng, Beef Rendang and Javanese Fried Chicken. The book opens with some essays that explain the culture of Indonesian food, followed by a useful glossary of Indonesian ingredients and then by some 80 recipes. The instructions are clear and all the recipes are illustrated by colour photographs.
Healthy Wok & Stir-Fry Dishes: Delicious Meals in Minutes
This illustrated cookbook features 65 recipes for stir-fried dishes from Asia, including China, Malaysia, Thailand and Vietnam. With notes on ingredients and measurements in Metric.
Spices are of course integral to the cuisines of India and many other countries. This attractively presented account of some forty spices describes and illustrates the botanical origin, presentation, and culinary use of each one. Health advantages of herbs are discussed on the last pages.
Herbs and Spices of Thailand
Thai cuisine is increasingly seen as among the world's finest, and the herbs and spices used in Thai cooking contribute to its uniqueness. This beautifully illustrated study of the thirty or so of these plant products gives scientific and common names, botanical data, information about structure, storage and usage for each item commonly used in Thai cooking. With a few recipes, colour photographs, glossary, reading and website lists and index.
Cooking with Asian Roots
Using 17 root vegetables easily available in Asia, two veteran cooks have produced a wide range of innovative dishes that can be prepared with the minimum of fuss. There are recipes here for Elephant Yam Podimas, Lotus Root and Potato Curry, Stewed Radish with Scallops and Eurasian Pork Buns, amongst others. All the root vegetables featured here are carefully introduced and their uses explained.