"Starting with charred fried rice and ending with flaky pineapple tarts,
Cheryl Lu-Lien Tan takes us along on a personal journey that most can only
fantasize about--an exploration of family history and culture through a
mastery of home-cooked dishes. Tan's delectable education through the landscape
of Singaporean cuisine teaches us that food is the tie that binds."
--Jennifer 8. Lee, author of The Fortune Cookie Chronicles
After growing up in the most food-obsessed city in the world, Cheryl
Lu-Lien Tan left home and family at eighteen for America--proof of the
rebelliousness of daughters born in the Year of the Tiger. But as a thirtysomething
fashion writer in New York, she felt the Singaporean dishes that defined
her childhood beginning to call her back. Was it too late to learn the
secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous
family history that had kept them hidden before? In her quest to recreate
the dishes of her native Singapore by cooking with her family, Tan learned
not only cherished recipes but long-buried stories of past generations.
A Tiger in the Kitchen, which includes ten authentic recipes
for Singaporean classics such as pineapple tarts and Teochew braised duck,
is the charming, beautifully written story of a Chinese-Singaporean ex-pat
who learns to infuse her New York lifestyle with the rich lessons of the
Singaporean kitchen, ultimately reconnecting with her family and herself.
Praise for A Tiger in the Kitchen
"Cheryl Tan, a Tiger in the Kitchen, keeps coming back to Singapore
in pursuit of the haunting flavors of childhood meals and finds a part
of herself she didn't know existed in the kitchens of her loving aunties."
--Gael Greene, InsatiableCritic.com
"How does a NYC fashion journalist find herself in Singapore tackling
3000 pineapple tarts, rice dumplings, and other Teochew dishes? Along with
the author, we discover the secrets of a culture through the language of
the kitchen in this ultimate cure for culinary homesickness."
--Kim Sunée, author of Trail of Crumbs
Filipino
Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends by Miki Garcia
Hardcover from Tuttle Publishing
ISBN: 0804840881
Each region of the Philippines
has its own distinct food culture, just like the regional differences so
common in the United States. The Filipino Cookbook is a collection
of 85 tried and tested recipes that relate the secrets and soul of the
cultural mosaic that is the Philippines.
This delightful collection showcases the full range of authentic Filipino
dishes from the famous vegetable dishes of the Tagalog peninsula to the
seafood and noodles of the Visayan Islands and the spicy and colorful curries
of Mindanao. Learn to make a perfect Pinakbet (Sauteed Vegetables with
Shrimp Paste) or a delicious Halo-Halo (Mixed Fruits Dessert). Regale your
friends with a wonderfully easy Paella (Rice and Seafood Medley) and Morcon
(Stuffed Beef Roll) or an amazing bowl of Pininyahang Manok (Chicken with
Pineapple). Utilizing readily available ingredients, The Filipino Cookbook
allows the home cook to create authentic Filipino food at home, whether
you are one of the 4 million Filipino-Americans living in the United States
or simply interested in trying something new.
Fine
Filipino Food by Karen Hulene Bartell
Paperback from Hippocrene Books
ISBN: 0781812119
A testament to the rich mix of cultures that have influenced the cuisine
of the Philippines, "Fine Filipino Food" includes more than 200 easy-to-prepare
recipes, a glossary of ingredients, and a guide to ingredient substitutions.
Trader
Vic's Tiki Party!: Cocktails and Food to Share with Friends by Stephen Siegelman
Hardcover from Ten Speed Press
Media Published: 2005-04-01
ISBN: 1580085563
The tiki volcano is erupting all over again, and now Trader Vic's,
the legendary purveyor of Polynesian food, drinks, and fantasy, wants to
help us bring it all home. Step behind the bar and into the kitchen at
Trader Vic's and learn how to create the kind of tiki magic that made "the
Trader" famous. It's all here: recipes for 95 of the restaurant's best-loved
tropical cocktails and after-dinner drinks along with more than 35 party-friendly
recipes for pupus, tidbits, finger food, entrées, and desserts--all
adapted from the past and present menus of Trader Vic's. Dozens of tips
and ideas for inexpensive, easy tiki decorating and entertaining at home
are included, as is a guide to the basics of bartending equipment and techniques.
Whether it's a blowout tiki party for friends or a spontaneous occasion
to dust off the shaker, this book brings favorite concoctions from Trader
Vic's into your home.
An entertaining guide from Trader Vic's restaurant including 130 recipes
for cocktails, pupus, finger food, entrées, and desserts.
A follow-up to the popular THE GREAT TIKI DRINK BOOK.
Trader Vic's has 21 company-owned and franchised restaurants around the
world--from Emeryville, California; to Berlin, Germany; and Osaka, Japan.
Cocktail recipes include the Samoan Fog Cutter, the Tiki Puka Puka, Scorpion,
the Kamaiina, and The Original Mai Tai, invented by Trader Vic himself
in 1944.
Appetizer recipes include crowd-pleasing pan-Asian small plates and nibbles,
like Crispy Prawns, Cha Siu Pork, Ahi Tuna Poke, and Key Lime Chiffon Tartlets.
Throw a rocking tiki party using the decorating, music-selection, bar-stocking,
and menu-planning tips found here.
The
Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong by Alan Wong, Arnold Hiura
Hardcover from Watermark Publishing
ISBN: 1935690078
Eleven years after publishing his much-acclaimed first cookbook, Alan
Wong's New Wave Luau, Hawaii's master chef has new stories to tell
and fresh recipes to share with his legions of devotees. The Blue
Tomato: The Inspirations Behind the Cuisine of Alan Wong features
70 memorable dishes representing the best of Chef Alan, his innovative
menus and the creative cooks and staff members who develop and refine them.
With stunning food photography and more than 200 individual recipes,
The
Blue Tomato confirms Chef Alan's place at the leading edge of the culinary
arts. Here are time-proven favorites, inventive new dishes and ingenious
adaptations of the multi-ethnic fare of the Pacific Rim.
More than just a cookbook, The Blue Tomato is a testament to
Alan Wong's conviction that anything is possible in today's culinary arena--with
the right mix of creativity, persistence and innovative thinking. Chef
Alan presents a fresh, new approach to cooking and menu planning--an indispensable
guide for the home cook and, at the same time, a collector's-edition blueprint
for the evolution of contemporary cuisine.
Singaporean,
Malaysian & Indonesian Cuisine by Christina Sjahir Hwang, Wei-Chuan Publishing
Paperback from Wei-Chuan Publishing
ISBN: 094167682X
The dishes of Singapore combine spices and cuisine from all over Asia.
Hainan Chicken and Rice (Nasi Ayam), Noodles in Spicy Coconut Milk Soup
(Laksa Lemak), and Spiced Sparerib Soup (Bak Kut Teh) are Singapore s most
popular dishes. Malaysian cuisine combines the delicacy of Chinese food
with Indian spices and regional herbs; famous dishes include Penang Noodle
Soup (Penang Laksa), Lacy Pancakes (Roti Jala) and Beef Sate (Sate Daging).
Indonesian food is known for its unique and exceptional spicy aromas and
flavoured dishes such as Sticky Yellow Rice (Nasi Kunjit) with Spicy Chicken
Braised in Coconut Milk (Rendang Ayam), Batavia Beef Soup with Glass Noodles
(Soto Betawi) and Balinese Fried Fish (Ikan Bumbu Bali). Rarely indeed,
has a cookbook come along that combines within one cookbook cover, the
tantalising cuisine from these three cultures so well.
The
Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors by Jennifer M. Aranas, Brian Briggs, Michael Lande
Hardcover from Tuttle Publishing
ISBN: 0804838364
Containing over 100 traditional
and modern adaptations of Filipino recipes, this cookbook is perfect for
Americans with little to no experience with Filipino cuisine, and for Filipino-Americans
interested in learning new adaptations of traditional dishes. A comprehensive
guide, The Filipino-American Kitchen includes a brief culinary history
of the Philippines, a list of Filipino ingredients used in the recipes,
and a guide to navigating Asian grocery stores. There is also a resource
section for ordering ingredients online or directly from stores, followed
by 10 chapters of recipes organized by course, with main courses organized
by food type. Anyone interested in Filipino cooking will find this book
an invaluable resource.
The first book to reveal the undiscovered jewels of Southeast Asian
cuisine. Just when you thought you knew everything about Asian food, along comes
James Oseland's Cradle of Flavor. Oseland has spent two decades
exploring the foods of the Spice Islands. Few can introduce us to the birthplace
of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia,
the fiery specialties of West Sumatra, and the spicy-aromatic stews of
Java. Oseland culled his recipes from twenty years of intimate contact
with home cooks and diverse markets. He presents them here in easily made,
accessible recipes, perfect for today's home cook. Included is a helpful
glossary (illustrated in color in one of the picture sections) of all the
ingredients you need to make the dishes and where and how to buy them.
With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried
Noodles, and Indonesian curries can finally make them in their own kitchen.
Roy's
Fish and Seafood: Recipes from the Pacific Rim by Roy Yamaguchi, John Harrisson
Hardcover from Ten Speed Press
Media Published: 2005-06-01
ISBN: 1580084826
Owner of the critically acclaimed Roy's restaurants, public television
host and celebrated chef Roy Yamaguchi is considered one of today's greatest
seafood chefs and has been credited with reinventing Hawaiian cuisine.
In ROY'S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking
qualities, and specific varieties of 25 key types of seafood, including
tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well
as their potential substitutions. Chef Yamaguchi has created incredible
recipes for each variety of seafood, such as Roy's Signature Blackened
Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach
and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso,
and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious
recipes and indispensable preparation information will inform and inspire
any lover of seafood.A full-color cookbook featuring 100 fish and seafood
recipes as well as information about each variety of seafood from Hawaiian
chef Roy Yamaguchi.Chef Yamaguchi's cooking show, Hawaii Cooks with
Roy Yamaguchi, airs on public television stations nationwide.
