Please note, orders made now WILL NOT be delivered in time for Christmas.
Books – Food – Asian – South east
Books 1 to 17 of 17 – Asian – South east |
|
|
Filipino-American Kitchen; Traditional Recipes, Contemporary Flavors by Jennifer M. Aranas
, 224 pp, $42.95. Buy
now |
|
|
Takeaway; Southeast Asian Soups, Salads and Stir-fries by Les Huynh
Basics are included in each chapter, including stocks, dressings, sauces, jams and toppings such as fried shallots, that are used on a variety of dishes. Takeaway is the perfect collection of colourful and fragrant dishes for those on the run
Paperback, 160 pp, $34.95. Buy
now |
|
|
Longrain by Martin Boetz
Longrain is a sumptuous collection of Thai-inspired recipes for the modern kitchen. Chef Martin Boetz from the acclaimed restaurant in Surry Hills, Sydney, has translated 100 of his favourite dishes for cooks to recreate in their home. If you enjoy cooking and eating, you will revel in the flavours that can be found in betel leaves with chicken and chilli relish; eggnets with beansprouts, pork and prawns; warm salad of tea-smoked oysters and chilli jam. Also featured are recipes for the cocktails and ‘stick drinks’ that have made the Longrain bar a much-loved meeting place. Basic techniques and preparations are demystified, with recipes organised into dish types: starters, soups, salads, and mains.
Paperback, 176 pp, $39.95. Buy
now |
|
|
Vatch’s Thai Kitchen by Vatcharin Bhumichitr
A delicious collection of the best of Thai food – written especially for Westerners, using authentic Thai ingredients that are widely available in supermarkets and Oriental stores. Chapters include Starters and Snacks, One-dish Meals, Soups and Salads, Curries and Pickles, Main Dishes with Dips, and Puddings and Drinks. There are also useful sections on Thai Ingredients, Curry Pastes and Sauces, and a wonderful list of Thai shops, mail order and websites will help you track down special suppliers of ingredients, utensils and other items of interest.
Hardback, 144 pp, $59.95. Buy
now |
|
|
Wok: Dishes from China, Japan & South-East Asia by Elsa Petersen-Schepelern
Wok was written especially for today’s modern, health-conscious cook – short on time, but with lots of friends just waiting to be impressed! This bestselling book, now available in paperback, uses this inexpensive and stylish pan for steaming, simmering, stir-frying, deep-frying and even tea-smoking. The result – 30 great dishes from China, Japan and South-east Asia – ranging from Singapore Laksa to Vietnamese Spring Rolls, from Indonesian Corn Fritters to Japanese Tempura. This is a modern approach to fast-cooked meals – an easy book for beginners – and an inspiration for more experienced cooks.
Paperback, $16.95. Buy
now |
|
|
Seafood of South East Asia by Alan Davidson
The third volume in Davidson’s award-winning seafood trilogy features 150 traditional recipes from Vietnam, Thailand, Cambodia, Indonesia, and other countries. Line drawings
Paperback, $69.95. Buy
now |
|
|
Flavors of Burma; Cuisine and Culture from the Land of Golden Pagodas by Susan Chan
This title depicts the culture and traditions of Burma providing information of the market, Burmese ingredients and eating and serving customs. It familiarises readers with with the language, festivals and principal cities of this country
, 222 pp, $38.95. Buy
now |
|
|
Fish and Fish Dishes of Laos, 3rd Revised Edition by Alan Davidson
This is a reprinting of Alan Davidson’s study of the fish cookery of Laos. It contains a catalogue of species, as well as a collection of recipes. There is also much information on cooking materials and ingredients. This book has been out of print for more than two decades and its reappearance is eagerly awaited. The critical thing to remember about the fish dishes of Laos is that the country is landlocked and all the fish live in the Mekong river and its tributaries. That great stream runs from China in the north to the Falls of Khong to the south. It forms the border between Laos and Bhurma (Myanmar), and Laos and Thailand
Paperback, 185 pp, $56.95. Buy
now |
|
|
The Philippine Cookbook by Reynaldo Alejandro
Paperback, 256 pp, $28.95. Buy
now |
|
|
Foods of the Philippines by Barbara Sheen
Take a tropical vacation to the Philippines. Explore this fascinating nation’s history, geography, economics, folklore, art, celebrations, and daily life through its food. Colorful photographs and kid-friendly recipes make this book both beautiful and delicious. What a great and fun way to discover a new culture!
, 64 pp, $39.95. Buy
now |
|
|
Simple Laotian Cooking by Penn Hongthong
The people of Laos, a country located in southeastern Asia between Thailand and Vietnam, eat a profusion of fresh fruits and vegetables but very little meat, which makes their cuisine a healthful choice for home cooks. Since vegetable oil had to be imported, it was a costly commodity for Laotian cooks, who used herbs and spices instead to flavor their dishes. Laotian dishes are traditionally lighter than Thai ones. Simple Laotian Cooking offers 172 recipes, including a section on the traditional Lob, a dish usually made with beef but also with chicken, fish, or wild game that is reserved for holidays and special occasions. A glossary defines staple ingredients such as bamboo shoots, cilantro, coconut milk, fresh ginger, kaffir lime leaves,
, 240 pp, $42.95. Buy
now |
|
|
Authentic Recipes from the Philippines by Reynaldo G. Alejandro
, 112 pp, $22.95. Buy
now |
|
|
Southeast Asian Food by Rosemary Brissenden
Paperback, $51.95. Buy
now |
|
|
Traditional Recipes of Laos, 2nd Revised Edition by Phaya Sing
Phia Sing was once Master of Ceremonies and Chef at the royal palace of Luang Prabang, and this book is a translation of Lao recipes which he collected. The 124 recipes are preceded by information about Lao eating habits, utensils and ingredients
Paperback, 185 pp, $35.95. Buy
now |
|
|
Filipino Cooking for the Common Family by C.L. Bedell
, 136 pp, $49.95. Buy
now |
|
|
Memories of Philippine Kitchens by Amy Besa and Romy Dorotan
Traces the history of Filipino food from native dishes through dishes that show the influences of the Chinese, the Spanish/Mexicans, and the Americans, with recipes interspersed. This work brings the Philippine Islands to life through the stories behind the dishes and their traditional cooking techniques
, 208 pp, $60.00. Buy
now |
|
|
Inside the Southeast Asian Kitchen; Foodlore and Flavors
A sumptuous gastronomic tour of ten Southeast Asian countries
Paperback, 256 pp, $69.95. Buy
now |
|
