Shelfari Book Activity

Tags: asian food

• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  Takashi's Noodles

  by Takashi Yagihashi

  Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and... (more)
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  Momofuku

  by David Chang, Peter Meehan

  “David Chang is magical–that’s why it’s so difficult to explain what he does. I can only tell you that you need to experience his cooking; it will move you deeply. He is a chef of prodigious talent–and also a great guy.” —Ferran Adrià “The breathless hype is true. His food is as good and as exciting as everyone says it is. David Chang has opened up a new direction in dining and cooking. With his troika of... (more)
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book
  The Essential Cookbooks

  The Essential Asian Cookbook

  by Whitecap Books

  The Essential Asian Cookbook is the ultimate guide to the fresh, fragrant and colourful cooking of Asia. Ten years ago, only Chinese and Indian cooking were familiar to most of us, but today, Malaysian, Vietnamese, Thai and Japanese food are moving into our everyday cuisine. This book celebrates and demystifies the flavours of the East. With traditional and new recipes side-by-side and practical hints on buying... (more)
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  Asian Sauces and Marinades

  by Wendy Sweetser

  Cooks and gourmets everywhere know how delicious Asian food can be. Asian cuisine is so different, yet so appealing, to the western palate, that we make it a cornerstone of our tasting experience. While we know that shrimps bok choi and sprouts are among the distinctive elements of Asian cooking, the sauces that make dishes special are a mystery to many Western chefs. They are widely available in Asian shops,... (more)
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  Madhur Jaffrey's World-of-the-East Vegetarian Cooking

  by Madhur Jaffrey

  From her own India, from Bali, Japan, China, from Far Eastern and Middle Eastern countries, Madhur Jaffrey brings us tantalizing new dishes, new flavors and new aromas. 400 recipes using nutritious ingredients.
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  The Asian Grill: Great Recipes, Bold Flavors

  by Corinne Trang

  This combination of two popular food trends -- Asian and grilling -- by Corinne Trang, the "Julia Child of Asian cuisine" (Washington Post), makes it easy to turn an ordinary backyard barbecue into an authentic Asian grill. Here she guides readers through the foundations of classic Asian cooking and the exciting array of herbs and spices used, enabling anyone who understands the basics of grilling to discover... (more)
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  Floyd's India

  by Keith Floyd

  This title accompanies the eight-part television series for Channel 5 of the same name. In the series, Keith Floyd turns his attention to the remarkable continent of India, traveling throughout the country, comparing and contrasting the different food styles. The book depicts his journey from the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the... (more)
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  The Wagamama Cookbook

  by Hugo Arnold

  wagamama, the international dining phenomenon, made its long-anticipated United States debut in 2007 in Boston's historic Faneuil Hall, joining its family of over 75 restaurants in the United Kingdom, Ireland, Australia, Holland, Dubai, Belgium, Denmark, Turkey and New Zealand. The wagamama Cookbook reveals the secrets behind their success and shows just how easy it is to recreate your favorite dishes at home,... (more)
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  Japanese Dishes for Wine Lovers

  by Machiko Chiba

  Japanese food is not commonly associated with wine, yet many dishes may be perfectly paired with red and white, dry and sweet wines. Reflecting the increasing popularity of wine as an accompaniment to ethnic foods, this is a great book for wine lovers seeking new ways to stimulate their palates and enhance the enjoyment of their favorites. Best-selling cookbook author Machiko Chiba provides easy-to-follow... (more)
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  Step-By-Step Asian Cookbook: Recipes (Step-By-Step Cooking Series)

  by Anne McDowall

  The countries of Asia -- from China, Korea and Japan in the east and south to Thailand, Malaysia, Indonesia and the Philippines -- provide an abundance of appetizing dishes. Now that Asian ingredients are easily found in the west, cooking authentic Asian food is easier than ever. Many of the dishes are quick to prepare and may be served as a complete meal or, more authentically, juxtaposed with other contrasting... (more)
• 

  

  • plan to read
  • reading now
  • I’ve read it
  • favorite
  • want to own
  • own it
  • remove book

  Martin Yan's Asian Favorites: From Hong Kong, Taiwan, and Thailand

  by Martin Yan

  Join certified Chinese Master Chef Martin Yan as he revisits Asia on an insider's tour of three memorable and inspiring cuisines. Collecting recipes from top hotels and restaurants, food stalls, and home kitchens, Martin provides yet another definitive look at Asian cuisine in all its diversity. He first visits Hong Kong—where it all started for him as a thirteen-year-old restaurant apprentice—to decipher the... (more)