Sarogini's Sri Lanka Food by KAMALANATHAN, SAROGINI

$45.00 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

The Food of Sichuan by Fuchsia Dunlop

$55.00 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

Almost twenty years after the publication of her landmark book Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with he r incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. ...Show more

Food Artisans of Japan: Who They Are, Why They Inspire, and What They Create by Nancy Singleton Hachisu

$55.00 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese | Reading Level: 5 Cooking

An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu. In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and arti sans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015). Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft. The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale. The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart. ...Show more

Japan: The Cookbook by Nancy Singleton Hachisu; Jenni Ferrari-Adler (Contribution by)

$59.95 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightfu l notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant. ...Show more

Thai Street Food by David Thompson

$49.99 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

It's hard to imagine a more knowledgeable and inspiring guide to the vibrant world of Thai street food than internationally renowned chef and Thai food expert David Thompson. Join him on a leisurely stroll to the curry shops and stir-fry stalls of Thailand: afloat on the canals of Bangkok, on the street s and in the markets - then try your hand at cooking the fast, fresh and irresistible dishes that feed a nation. With Earl Carter's exquisite photographs of food and scenes from daily life, Thai Street Food so effectively captures the atmosphere of Thailand's streets and markets it's as if you were there. ...Show more

Tasting India by Christine Manfield

$49.99 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

Christine Manfield's ode to Indian cooking quickly immerses you in the colour, spice, strong flavours and glorious chaos of the sub-continent ... a cookbook that's practical, yes, but also full of heart. Gourmet Traveller 'This is my story of India, a story gathered across many visits, connecti ng with people in various walks of life. The recipes I've collected along the way reflect the stories of countless mothers, grandmothers, daughters, sons of daughters, brothers, sisters and aunts, as told to me during my travels.' Tasting India is a gastronomic odyssey through home kitchens, crowded alleyways, fine restaurants and street shacks to explore the masterful, complex and vibrant tapestry of Indian cuisine. Along the way, this captivating country comes alive as Christine Manfield describes its food, landscape, culture and traditions with her trademark passion, curiosity and expertise. This award winning cookbook has been fully revised in paperback and includes three new chapters on the Punjab, Gujarat and Hyderabad, plus Christine's insider tips on where to sleep, eat and shop throughout India. Awards International Cookbook of the Year, 2012 International Association of Culinary Professionals, New York Best Culinary Travel book, 2012 IACP awards, New York Best Illustrated Book, 2012 Australian Book Industry Awards Finalist, Andre Simon 2012 Book Awards, London ...Show more

Cibi: Simple Japanese-inspired meals to share with family and friends by Meg Tanaka; Zenta Tanaka

$50.00 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

Cibi - meaning 'a little one' - is a book on home-style Japanese cooking inspired by the eponymous Melbourne caf and design space created by Meg and Zenta Tanaka. It contains 80 seasonally relevant recipes across vegetables, fish and seafood, meat, grains and noodles, and sweets, plus small features on elements of Japanese cooking and food culture, accompanied by beautiful photography and illustrations. The recipes, many designed for sharing, strongly reflect Meg and Zenta's ethos - a fresh approach to simplicity using quality produce. CIBI incorporates elements of Japanese design culture and glimpses of their young family's worlds in Collingwood, Tokyo, and Meg's birthplace, Okayama, alongside snapshots (in words and pictures) of the CIBI-feel: an enjoyment of food, community and sharing. ...Show more

Serendip: My Sri Lankan Kitchen by Peter Kuruvita

$49.99 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

The food and stories of Sri Lanka from Flying Fish's Peter Kuruvita.

Rick Stein's Far Eastern Odyssey by Rick Stein

$59.99 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

"RICK STEIN'S FAR EASTERN ODYSSEY is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls. In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won t find outside the country. It includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia, Indonesia and Bali each complemented by Rick s colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzling oil and the aromatic steam from a Far Eastern kitchen." ...Show more

Rosa's Thai Cafe - The Cookbook by Saiphin Moore

$39.99 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

Rosa's Thai Cafe. Born in the East. Raised in the East End. In keeping with its contemporary twist on authentic Thai cuisine (sometimes based on western ingredients), Rosa's Thai Cafe celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa's a s well as family favourites and regional dishes from founder Saiphin Moore's regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice. ...Show more

Balance and Harmony: Asian Food by Neil Perry

$125.00 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese

In "Balance and Harmony", Neil Perry revels in his love for Asian cooking: the great flavor, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. The book is set out in the style of a cooking school by the Rockpool master chef, progres sing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates as the reader gains confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of "Balance and Harmony" - the book is beautifully punctuated by a series of banquet ideas, ranging from the simplest to the most gloriously memorable. ...Show more

Rick Stein's India by Rick Stein

$49.99 AUD

Category: Asian/Indian/Thai/Malaysian/Chinese/Japanese | Reading Level: General Adult

"There is something about a curry that is all pervading just the mere mention of the word ignites a longing deep inside us, especially after a couple of beers in good company Rick Stein is undertaking a new gastronomic odyssey a journey through the vibrant colours, spices and tastes of authentic Indian cuisine. Whether sampling Bhapa maach paturi(spicy steamed fish) in Calcutta, exploring the impact of spicy Konkan cuisine on European settlers or trying his hand at a hot Tandoori grill, Rick is searching for the soul of Indian food the real flavours, ingredients and techniques that make up this fiery and fragrant cuisine. But he doesn t stop there. Rick also brings the six finest dishes that he s discovered on his journey back to the UK and puts them to the test. These six discoveries are Rick s personal favourites, and the ones that he believes the British public will enjoy the most." ...Show more