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Pacific And Southeast Asian Cooking
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Book Synopsis Pacific and Southeast Asian Cooking by : Rafael Steinberg
Download or read book Pacific and Southeast Asian Cooking written by Rafael Steinberg and published by . This book was released on 1970 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique and beautifully illustrated cookbook that supplies not only recipes but also descriptions of the varied peoples and countries of the Pacific and Southeast Asia.
Book Synopsis Pacific and Southeast Asian Cooking by : Rafael Steinberg
Download or read book Pacific and Southeast Asian Cooking written by Rafael Steinberg and published by . This book was released on 1972 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Southeast Asian Flavors by : Robert Danhi
Download or read book Southeast Asian Flavors written by Robert Danhi and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demystifying Southeast Asia's cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.
Book Synopsis Hot & Spicy Southeast Asian Dishes by : Dave DeWitt
Download or read book Hot & Spicy Southeast Asian Dishes written by Dave DeWitt and published by Prima Lifestyles. This book was released on 1995 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of recipes uncovers the spiciest dishes that Southeast Asia has to offer. Dave DeWitt hosts Chili Pepper Kitchen, a popular PBS cooking show.
Book Synopsis Terrific Pacific Cookbook by : Anya Von Bremzen
Download or read book Terrific Pacific Cookbook written by Anya Von Bremzen and published by Workman Publishing. This book was released on 1995-01-01 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering more than 260 recipes, a collection of Thai, Vietnamese, Australian, Malaysian, and Indonesian dishes includes tropical fruits, traditional meats, aromatic soups, and fragrant seafood in treats such as Gingered Salmon Parcels, Shrimp and Shittake Ravioli, and Jasmine Jazz Tiramisu.
Book Synopsis East & Southeast Asian Cooking by : America's Test Kitchen
Download or read book East & Southeast Asian Cooking written by America's Test Kitchen and published by . This book was released on 2020-11-17 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exploration of East and Southeast Asian cuisines illustrates classical and streamlined cooking techniques and 150 recipes showcase the vibrant diversity of food from the region, all with the confidence-building guidance of America's Test Kitchen. We use our rigorous testing experience on the ingredients and dishes of East and Southeast Asia, with a mix of simple weeknight suppers and more ambitious projects. Stir-fry Taiwanese Three Cup Chicken, fry up Shrimp Tempura with ethereally light exteriors, or make Kimchi Pancakes with ease. Master noodle and rice dishes, from Thai drunken noodles to Indonesian fried rice. Or toss together a sweet-spicy-salty Thai Green Papaya Salad. If you can't find green papaya, we offer an easy-to-find alternative, jícama. Can't purchase Shaoxing wine or kecap manis for a recipe? Use dry sherry for the wine, and soy sauce with sugar stirred in for the kecap. All our recipes work with traditional ingredients and the substitutions we suggest. Have time to make more complex comfort foods? Try Japanese pork ramen with an intense slow-cooked broth and meltingly tender pork belly. Or superbly satisfying Korean short ribs, flavored with red dates and chestnuts. Make American Chinese classics like kung pao chicken, lo mein, and the perfected egg roll. Or enjoy comfort foods like congee, Cambodian somlar kari (a red curry soup with chicken and vegetables), and Japanese meat and potato stew--all sure to become favorites. A visual Learn How feature walks step by step through techniques like shaping dumplings, making pho, and stir-frying with either a flat-bottomed wok or a non-stick skillet. In addition, step photos throughout illustrate processes like flipping a kimchi pancake or slicing steak for negimaki, and an extensive introduction gives essential information on ingredients and easy swaps.
Book Synopsis Dubious Gastronomy by : Robert Ji-Song Ku
Download or read book Dubious Gastronomy written by Robert Ji-Song Ku and published by University of Hawaii Press. This book was released on 2013-12-31 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM—all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic—as insufficiently Asian and unreliably American when measured against a largely ideological if not entirely political standard of authentic Asia and America. By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food—and, by extension, Asian people—than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and often whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is often quite delicious. Dubious Gastronomy overlaps a number of disciplines, including American and Asian American studies, Asian diasporic studies, literary and cultural studies, and the burgeoning field of food studies. More importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. Written in an engaging and fluid style, it promises to appeal a wide audience of readers who seriously enjoys eating—and reading and thinking about—food.
Book Synopsis Asian American Food Culture by : Alice L. McLean
Download or read book Asian American Food Culture written by Alice L. McLean and published by Bloomsbury Publishing USA. This book was released on 2015-04-28 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Book Synopsis Flavors of Southeast Asia by : Maudie Horsting
Download or read book Flavors of Southeast Asia written by Maudie Horsting and published by One Hundred One Productions. This book was released on 1979 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indonesia / Maudie Horsting & Frona de Lannoy -- Thailand / Jeffrey Davis -- Vietnam / Lan Cao.
Book Synopsis Chinese Food and Foodways in Southeast Asia and Beyond by : Tan Chee-Beng
Download or read book Chinese Food and Foodways in Southeast Asia and Beyond written by Tan Chee-Beng and published by NUS Press. This book was released on 2012-08-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.
Book Synopsis Southeast Asian Cooking by : BookSumo Press
Download or read book Southeast Asian Cooking written by BookSumo Press and published by . This book was released on 2019-10-24 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover Southeast Asian Cooking. Get your copy of the best and most unique Southeast Asian recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Southeast Asian food. Southeast Asian Cooking is a complete set of simple but very unique Southeast Asian recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the Southeast Asian Recipes You Will Learn: Rice-Noodle Salad Chicken Wings in Vietnam Beef Pho A Chicken & Curry Soup from Southeast Asia A Vietnamese Condiment La Sa Ga (A Vietnamese Soup) Indonesian Classical Satay Indo-Chinese Spiced Rice Nasi Goreng (Chicken Fried Rice Dish with Sauce) Indonesian Inspired Ketchup Indonesian Fried Rice Indo-Chinese Chicken Mie Goreng (Indonesian Fried Noodles) Pisang Goreng (Indonesian Banana Fritters I) Kecap Manis Sedang (Indo-Chinese Soy Sauce) Satay Ayam (Indo chicken with Peanut Sauce) Skirt Steak Prawn Nasi Goreng (Fried Rice and Shrimp In Sauce) Jemput Jumput (Indo Banana Fritters II) Chicken & Broccoli Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: Southeast Asian cookbook, Southeast Asian recipes, Southeast Asia, asian cookbook, asian recipes, thai cookbook, thai recipes
Book Synopsis Rice. Noodles. Yum. by : Abigail Sotto Raines
Download or read book Rice. Noodles. Yum. written by Abigail Sotto Raines and published by Page Street Publishing. This book was released on 2019-06-11 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bring the Exciting and Comforting Flavors of Asia to Your Kitchen Born and raised in the Philippines, Abigail Raines traveled extensively in Southeast Asia to bring its flavors right to your plate. Her travels taught her that noodles and rice are the perfect canvas for the sweet, salty and spicy flavors of Asian cuisine—inspiring her to create this delicious collection of recipes. Expand your palate with Curry Noodle Soup with Chicken (Khao Soy Gai) and Filipino-Style Paella (Beringhe) or make restaurant favorites like Pad Thai and Pho Bo. Learn how to make staples of authentic Asian cuisine like compressed rice (Ketupat), dumplings and spring rolls, and taste a variety of national dishes from Vietnamese Grilled Pork with Rice Noodles (Bun Thit Nuong) to Indonesian coconut pancakes (Serabi). With Rice. Noodles. Yum. you’ll be able to replicate the rich flavors of home-style Asian cooking, street food fare and everything in between.
Book Synopsis Tropical Asian Cooking by : Wendy Hutton
Download or read book Tropical Asian Cooking written by Wendy Hutton and published by Tuttle Publishing. This book was released on 2002-05-15 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring delicious recipes from India, Indonesia, Thailand, Vietnam, Singapore, Malaysia and the Maldives, this Asian cookbook is a great introduction to the flavors of tropical Asia. This cookbook truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional—reflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients. This modern, fresh approach to Asian cooking is in demand around the world today—honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion—from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home. Featured recipes include: Grilled beef with rendang marinade Fragrant crab cakes Ginger-poached chicken breast on mshroom medley Spiced tuna steaks with citrus salsa Green Mango salad Rose-flavoured lassi with pistachios Spicy chicken and mango sushi And many more!
Book Synopsis Southeast Asian American Food Habits by : United States. Food and Nutrition Service
Download or read book Southeast Asian American Food Habits written by United States. Food and Nutrition Service and published by . This book was released on 1980 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Vatch's Southeast Asian Cookbook by : Vatcharin Bhumichitr
Download or read book Vatch's Southeast Asian Cookbook written by Vatcharin Bhumichitr and published by Macmillan. This book was released on 1997 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: The countries of Southeast Asia boast some of the most vibrant, flavorful cooking in the world. Renowned Thai-born chef Vatcharin Bhumichitr (known as "Vatch") takes us on an insider's culinary tour of Thailand and its neighbors in this irresistible collection. With more than one hundred recipes that range from pungent crab to heavenly pumpkin and coconut soup, Vatch's book overflows with fresh ingredients, exuberant flavors, and irresistible specialties of the countries covered--Thailand, Laos, Cambodia, Vietnam, Burma, Malaysia, and Singapore. Get ready for a spicy, spectacular journey!
Book Synopsis Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico and Texas by : Victor Bergeron
Download or read book Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico and Texas written by Victor Bergeron and published by Doubleday Books. This book was released on 1968 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Essentials of Asian Cuisine by : Corinne Trang
Download or read book Essentials of Asian Cuisine written by Corinne Trang and published by Simon & Schuster. This book was released on 2010-06-01 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume. But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes. Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens. Explaining how and why Chinese cuisine is at the root of all Asian cooking, she describes in familiar terms the techniques that incorporate the five senses and embody the Chinese yin yang philosophy of balanced opposites. Trang uses Asian ingredients commonly found in supermarkets and through mail-order sources -- such as fish sauce, lemongrass, and rice noodles -- to guide home cooks through the preparation of healthy, sensual meals. She illuminates the mysteries of authentic Asian cooking, explaining the aromatic herbs and spices that make Asian cuisine vibrant, colorful, and distinctive. Trang brings together more than three hundred traditional and cutting-edge recipes for condiments, appetizers, main courses, vegetables, and sweets and drinks from China, Japan, Korea, and Southeast Asia. Mouthwatering items include Chinese Scallion Pancakes, Filipino Fried Spring Rolls, Spicy Indonesian Crab Fried Rice, Japanese Miso-Marinated Black Cod, Japanese Spring Water Tofu with Sweet Sake Sauce, Stir-Fried Leafy Greens, Chinese Pork Ribs with Black Bean and Garlic Sauce, Green Tea Ice Cream, and Thai Coffee. In organizing the book by type of food, Trang allows cooks to see both the common elements and the distinctive individualities of Asian national and regional cooking. Trang explains the roots of major recipes and discusses where they appear in various guises in different countries. Vietnam's Canh Ca Chua (Hot and Sour Fish Soup), for example, can also be found in Cambodian, Indonesian, and Thai cuisines; Trang provides the recipes for both the master soup and its variations. Trang includes a comprehensive glossary of Asian ingredients, plus a detailed list of resources for purchasing special ingredients and equipment. She offers sample menus, including a Chinese Dim Sum, a Filipino Dinner, and a Japanese Lunch. A special section on feng shui demonstrates how to organize and beautifully present a meal. In this lavishly designed and illustrated volume, more than eighty-five original black-and-white and color photographs bring to life the ingredients, dishes, and people of Asia. The book is rich with personal anecdotes and intriguing information about Asian culture, and nowhere else will you find such a clear, comprehensive, and accessible treatment of Asian cuisine. More than a cookbook, Essentials of Asian Cuisine is a celebration of exotic culinary delights.
