Asian Cooking

 
Asian Cookery

The China Moon Cookbook, by Barbara Tropp.
Barbara Tropp, the "Julia Child of Chinese cooking" (San Francisco Chronicle), invented Chinese bistro--a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration. Here are 250 recipes--bursting with unexpected flavors and combinations--from this casual, innovative cuisine. Winner of a 1992 IACP/Julia Child Cookbook Award. 2-color illustrations throughout.
Paperback, 518 pages.

Susanna Foo Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook
by Susanna Foo. Hardcover, 352 pages
Highly recommended

The Original Thai Cookbook
by Jennifer Brennan.
Paperback., 318 pages.

The Thousand Recipe Chinese Cookbook
by Gloria Bley Miller.
Paperback, 926 pages.

Japanese Cooking : A Simple Art
by Shizuo Tsuji, M. F. K. Fisher (Designer)
(Hardcover - December 1980)

Sushi (Essential Kitchen Series)
by Ryuichi Yoshii

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The Complete Asian Cookbook by Nina Solomon, Charmaine Solomon Paperback from Tuttle Publishing ISBN: 0804837570 With over 800 recipes from 16 countries, Charmaine Solomon's The Complete Asian Cookbook is the perfect introduction to the food of Asia. Charmaine Solomon has tried and tested every recipe, ensuring that they are simple to prepare and that every ingredient and every preparation step are explained in easy-to-follow terms. This classic cookbook, in print for 30 years, ventures into culinary areas that are often overlooked: the sour-hot dishes of Thailand, the Nonya cooking of Singapore and Malaysia, the soul-warming hotpots of Korea; as well as excitingly different dishes from the lands of Burma, Laos and Cambodia.

Williams-Sonoma: Food Made Fast Asian (Food Made Fast) by Farina Kingsley Hardcover from Oxmoor House ISBN: 0848731484 Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subject--from Grill to Asian to Seafood--each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week.

The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner by Jaden Hair Hardcover from Tuttle Publishing ISBN: 0804840288 "I loved it and so did my girls! So easy, so quick— soooo good. Thank you, Jaden, for your beautiful cookbook! I love it."—Ree Drummond, author of The Pioneer Woman Cooks"What am I going to cook for dinner tonight?" It's a common lament for everyone, and the answer too often is something unhealthy, unappealing, or both in the form of expensive take-out. Jaden Hair comes to the rescue in The Steamy Kitchen Cookbook, a fantastic new cookbook stuffed with dozens upon dozens of foolproof Asian recipes that are quick and easy to do—all in time for tonight's supper! Author and food blogger, Jaden Hair (steamykitchen.com) reveals her secret ingredient to create take-out favorite Broccoli Beef, shows you step-by-step in photos how to roll perfect Vietnamese Spring Rolls, how to make Thai Curry in less time than it takes to drive to a restaurant and teaches how, with only three main ingredients, you can fry up the crowd-favorite Firecracker Shrimp. With her irresistible sense of humor and accessible style, Jaden will have you running into your kitchen to start cooking!

The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens by Patricia Tanumihardja Hardcover from Sasquatch Books ISBN: 157061556X Asian grandmothers -- whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent -- are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.

Essentials of Asian Cuisine: Fundamentals and Favorite Recipes by Corinne Trang Paperback from Simon & Schuster ISBN: 1439191085 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. For so many of us, Asian cuisine beckons like a beautiful tropical pool. And yet, the most we ever do is test the water with a tremulous toe or two. But now Corinne Trang, award-winning author of Authentic Vietnamese Cooking, has taken on the prodigious task of being both swimming teacher and siren, lifeguard and fearless mariner, to lure us into the deep water with her Essentials of Asian Cuisine. At 590-plus pages, this is a big book. It is beautifully illustrated, for those who need to see where they are headed, and just as beautifully thought out, for those who want to get where they are going. The destination is the food of Asia, with China as the wellspring. The territory Ms. Trang has mapped includes Indonesia and the Philippines, Thailand and Cambodia, Vietnam, Japan and Korea--as well as greater China. She does not pretend to be definitive--that would take an encyclopedia. Rather, Ms. Trang assures the reader that much of what they know of western cooking applies to the east. She begins with familiarity then builds in self confidence, chapter by chapter, recipe by recipe. There are detailed sections on the Asian pantry, the basics of tools and techniques, an overview of the working fundamentals of building a dish or a meal. Then the book breaks out into chapters on "Condiments, Stocks and Starter Soups," "Rice, Noodles, Dumplings, and Bread," "Vegetables and Herbs," "Fish and Seafood," "Meat and Poultry," and "Sweets and Drinks." She ends her book with notes about Asian food rituals and sample menus and sources. The recipes are refreshingly short, concise, and to the point. A reader could begin by cooking what is already familiar, then expand into the many delicious alternatives Essentials of Asian Cuisine has to offer. Before you know it you'll be swimming like a natural without a second look back. --Schuyler Ingle

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen Hardcover from Ten Speed Press Media Published: 2009-08-25 ISBN: 1580089755 Is there anything more satisfying than a well-made Asian dumpling? Plump pot stickers, spicy samosas, and tender b�o (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked-Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia's most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India's rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party. More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gy�za/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitive, inviting, inspiring book of its kind.

Williams-Sonoma Essentials of Asian Cooking: Recipes from China, Japan, India, Thailand, Vietnam, Singapore, a nd More by Farina Kingsley Hardcover from Oxmoor House Media Published: 2009-03-03 ISBN: 0848732685 Explore Asia through its vibrant flavors--lime and lemongrass, cumin and coriander, sesame seeds and sansho pepper. Williams-Sonomas Essentials of Asian Cooking encompasses the culinary traditions of fifteen different countries, revealing time-honored techniques and the delicious melding of cuisines where cultures and influences have intersected. Guided by this comprehensive book, you will enjoy expanding your repertoire with complex curries and homemade breads from the subcontinent, noodles and stir-fries from China, and fresh salads and spicy sambals from Southeast Asia. Entering the world of Asian food, you will learn how history and religion, along with varied geography and climate, have shaped the unique cuisines of this vast continent. Essentials of Asian Cooking highlights the traditions and specialties each country has to offer, from the comforting miso soup of Japan to the aromatic beef and rice noodle soup of Vietnam, from the intricately composed tea leaf salad of Burma to the refreshing pomelo salad of Cambodia, from the grilled tandoori fish of India to the tender, slow-cooked beef rendang and nasi goreng of Indonesia. This collection of more than 130 carefully selected recipes covers a full range of techniques and occasions, whether you need simple instructions from home-style fried rice for a quick weekday meal or detailed steps for a festive five-spice roasted duck. Special sections provide valuable tips on stocking your pantry, planning menus, and serving teas. Instructive photographs guide you step-by-step through basic techniques such as assembling dumplings, making flatbread, and cooking tempura. A detailed glossary explains Asian seasoning and other ingredients, and a special section features versatile recipes for chutneys, sauces, and other condiments, giving you all the information and inspiration you need to prepare the essentials of the Asian table.

The Complete Asian Cooking Companion: The Indispensable Reference Guide to Asian Ingredients, Equipment, Recipes, Tips, and Techniques by Vicky Liley Hardcover from Thunder Bay Press ISBN: 1592235727 The Complete Asian Cooking Companion reflects the great diversity that is Asian cuisine, from authentic recipes steeped in history to contemporary classics and ultramodern fusion of east and west styles. Apart from being full of wondrous flavors and textures, the recipes presented here are healthy, using fresh ingredients. They are also easy to prepare, true to the Asian food philosophy.

Everyday Asian: From Soups to Noodles, From Barbecues to Curries, Your Favorite Asian Recipes Made Easy by Marnie Henricksson Hardcover from William Morrow Cookbooks Media Published: 2003-07-29 ISBN: 0060084669 Love Asian food but too intimidated to make it at home? Do you find yourself flipping through an Asian cookbook, and then going out for Thai noodles or Korean Barbecue, rather than going into your kitchen? When Marnie Henricksson gave up her noodle shop in Greenwich Village, and settled down to raise her kids in the 'burbs, she had difficulty finding her favorite Asian ingredients at the local supermarket. So, Marnie tweaked her recipes to work with readily available ingredients, allowing her and her family to enjoy Asian food everyday. In Everyday Asian, Marnie shares seventy-five of her favorite dishes with home cooks. As the recipes draw on the traditional cuisines of Japan, China, Korea, Vietnam, Malaysia, Singapore, and India, Marnie begins the book with a chapter detailing how to find, make, and store necessary ingredients, as well as giving advice on invaluable kitchen equipment for Asian cooking. Here's your opportunity to master classicdishes such as Pad Thai, Chinese Pork Roasts, Spring Rolls, and Vietnamese Pho, and expand your imagination with Marnie's innovative recipes for Asian Pesto (replace pine nuts with peanuts and Italian basil with Thai basil, cilantro, and mint) and Spicy Chicken Wings (an American classic with a good dose of Asian spices). It's clear from the abundance of Japanese, Korean, Indian, and Vietnamese restaurants that Americans are crazy about Asian food; however, cooking the real thing at home has always been a problem if you don't live near an Asian market. Now, with Marnie's easy-to-follow recipes, enjoying Asian food as often as you like is just a supermarket aisle away.

Blue Ginger: East Meets West Cooking With Ming Tsai
by Ming Tsai, et al
(Hardcover)

The China Moon Cookbook
by Barbara Tropp.
Listed under Chinese Cooking

The Food of Asia : Authentic Recipes from China, India, Indonesia, Japan Singapore, Malaysia, Thailand and Vietnam (Periplus World Cookbooks)
by Kong Foong Ling (Editor), Heinz Von Holzen (Photographer)

The Original Thai Cookbook
by Jennifer Brennan.
Paperback., 318 pages.

Japanese Cooking : A Simple Art
by Shizuo Tsuji, M. F. K. Fisher (Designer)
Listed under Japanese Cooking

Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
by Jeffrey Alford, Naomi Duguid
The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Hot Sour Salty Sweet, which takes its name from the principal taste sensations of the region's cooking, provides an unparalleled culinary journey through this fertile land. Though the book contains a wealth of anecdotal material, its great strength lies in its 175 recipes, explicit formulas for the likes of Shrimp in Hot Lime Leaf Broth, Lao Yellow Rice and Duck, and Hui Beef Stew with Chick Peas and Anise. The breadth and substance of this authentic yet approachable collection is truly exciting; readers who cook from the book (not difficult to do once ingredients are assembled and techniques understood), as well as those searching for the best kind of armchair travel, will be delighted. 

Beginning with a discussion of the Mekong region, its people (a complicated mix, among them the Kai, Akha, and Cham), and their characteristic foods, the book then provides recipes organized by ingredients, dish types, and topics such as "Everyday Dependable," "One-Dish Meals," "Kids Like It," and "Vegetarian Options." This latter style of division helps define and "domesticate" a vast array of cooking, often enjoyed at times and places foreign to Westerners. Chapters devoted to such sweets as Tapioca and Corn Pudding with Coconut Cream, grilled specialties, and fare for adventurous cooks, such as Aromatic Steamed Fish Curry (more painstaking technically, though not truly difficult) further widen the book's scope. Illustrated throughout with 150 color photos and containing a comprehensive ingredient glossary, the book is a definitive point of entry to a mostly unexplored culinary port of call. --Arthur Boehm - Amazon.com
Hardcover: 368 pages ; Dimensions (in inches): 1.30 x 10.12 x 11.40
Artisan; ISBN: 1579651143; (October 2, )

Sushi (Essential Kitchen Series)
by Ryuichi Yoshii
Listed under Japanese Cooking

A Taste of Persia: An Introduction to Persian Cooking
by Najmieh K. Batmanglij
(Paperback)

The Vietnamese Cookbook
by Diana My Tran, Steve Raymer (Photographer)
(Hardcover)

The Elephant Walk Cookbook : The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant
by Longteine de Monteiro (Author), Katherine Neustadt (Author)
(Hardcover)

A Spoonful of Ginger : Irresistible Health-Giving Recipes from Asian Kitchens
by Nina Simonds (Introduction), Beatriz Da Costa (Photographer)
(Hardcover)

Dim Sum: The Art of Chinese Tea Lunch
by Ellen Leong Blonder
(Hardcover)

True Thai: The Modern Art of Thai Cooking
by Victor Sodsook, et al
(Hardcover)
Listed under Thai Cooking

The Asian Diet: Get Slim and Stay Slim the Asian Way
by Diana My Tran, et al
(Hardcover)

Madhur Jaffrey's World-Of-The-East Vegetarian Cookbook
by Madhur Jaffrey
(Paperback - March 1987)

Martin Yan's Feast : The Best of Yan Can Cook
by Martin Yan, Geoffrey Nilsen (Photographer)
(Hardcover)

Martin Yan's Asia : Favorite Recipes from Hong Kong, Singapore, Malaysia, the Philippines, and Japan
by Martin Yan, Geoffrey Nilsen (Photographer)
Paperback: 256 pages ; Dimensions (in inches): 0.69 x 9.49 x 8.06
Publisher: Bay Books; ; (November )
ISBN: 0912333324

The Practical Encyclopedia of Asian Cooking
by Sallie Morris, Deh-Ta Hsiung
This Comprehensive collection features recipes from these diverse cuisine's and details spices and other seasonings, cooking equipment and utensils, preparation methods, special techniques and a wide range of ingredients. Recipes are included for every course of meal, from soups, snacks and appetizers to main courses, vegetable dishes and desserts. Home cooks will be able to master traditional favorites, such as Shrimp Toasts with Sesame Seeds, Seafood and Wonton Soup, as well as more modern renditions, such as Singapore Rice Vermicelli and Stir-fried Crispy Duck. A chapter on Special Occasions provides an opportunity to combine recipes and create dazzling menus for intimate romantic dinners of sumptuous banquets alike. A must-have for all those who crave easy-to-fix, delicious-to-eat Asian specialties in their own homes. The Publisher.
Hardcover: 256 pages ; Dimensions (in inches): 0.96 x 12.08 x 9.38
Lorenz Books; ISBN: 0754809366;

The Best of Vietnamese & Thai Cooking: Favorite Recipes from Lemon Grass Restaurant and Cafe
by Mai Pham
(Paperback)

The Complete Stir-Fry Cookbook
(Hardcover)

The Complete Asian Cookbook
by Charmaine Soloman, Charmaine Solomon
(Hardcover)

Persian Cooking for a Healthy Kitchen
by Najmieh Khalili Batmanglij, Najmieh Batmanglij
(Paperback)

Joy of Persian Cooking
by Pari Ardalan Malek
(Hardcover)

Sam Choy's Island Flavors
by Sam Choy, et al
(Hardcover)

The Thousand Recipe Chinese Cookbook
by Gloria Bley Miller.
Listed under Chinese Cooking

Book of Tofu
by William Shurtleff, Akiko Aoyagi
(Mass Market Paperback - February 1992)

Real Thai : The Best of Thailand's Regional Cooking
by Nancie McDermott
Listed under Thai Cooking

See also Chinese Cooking
 
 

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