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	Ken Hom - Chinese Cookery Ken Hom's Chinese Cookery combines old favourites like Cashew Chicken, Sichuan Prawns in Chilli Sauce and Fried Rice with new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Recipes for every course and occasion are included and all have easy-to-follow instructions. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Ken Hom's Chinese Cookery presents Chinese cuisine for the new millennium. Publisher: BBC Books ISBN: 0563534192 Published: 2001 Hardback: 264 pages Price: £19.99


	Sichuan Cookery - Fuchsia Dunlop 'Irresistible for anyone who wants a cookery book to offer more than just recipes. Buy it' - The Times The cooking of the Sichuan region in southwest China is one of the great cuisines of the world. It is legendary in China for its sophistication and diversity, and the Chinese say that 'China is the place for food, but Sichuan is the place for flavour'. Fuchsia Dunlop brings the cooking of Sichuan wonderfully to life in this thoroughly authentic and inspiring cookbook. Publisher: Penguin ISBN: 0140295410 Published: 2003 Paperback: 352 pages, 195 x 210 mm Price: £12.99


	Madhur Jaffrey - Foolproof Indian Cookery Madhur Jaffrey is renowned as an international authority on Indian food. In Foolproof Indian Cookery, she shares her knowledge and her passion, bringing us classic dishes from this hugely popular culinary region. Madhur demonstrates how to cook 40 well-known recipes with simple step-by-step instructions, proving just how easy it is to serve up delicious Indian meals you’ve created yourself. The book is divided into: - Soups and starters - Fish and shellfish - Eggs, meat and poultry - Vegetables and accompaniments All the dishes use readily available ingredients and there’s even a special menu section, so that you can plan your perfect meal. With the clear and easy-to-follow recipe methods and colour photographs accompanying each stage of the recipe, Madhur’s foolproof instructions will guarantee even the novice cook excellent results every time. Publisher: BBC Books ISBN: 056353737X Published: 2001 Hardback: 128 pages Price: £14.99


	Floyd's India Floyd's best-selling culinary guide to India. Home of rich, aromatic spices, countless regional dishes and a cuisine both envied and emulated around the world, India is a truly remarkable continent. In his latest culinary adventure, Keith Floyd journeys across this varied landscape, meeting the local people, investigating the busy market places and cooking many of the local specialties. From the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south, Floyd's adventure never stops. Whether he's taking tiffin with sari-clad memsahibs or cooling off in the sparkling Indian Ocean, haggling his way through a busy marketplace, or taking a ride on an elephant, Floyd captures the very essence of this great contient. Cooking in his own inimitable style, and using local produce such as spices, dals, ghees, lotus seeds and paneer, Floyd presents a delicious array of dishes to tempt all food enthusiasts. From passandras to kormas, and chutneys to lassis, this book covers all the regions, together with their specialties and their delicacies. Much more than this, though, Floyd also captures the true experience of India - its sights, its smells, and its wonderful cuisine. Publisher: Collins ISBN: 0007160054 Published: 2003 Paperback Price: £12.99


	World Food Indonesia Thousands of islands. Thousands of flavours. This is the cuisine of Indonesia: a realm of flavours that stretches from mountain gardens, through manic markets, across the Spice Islands and into the pages of this culinary guide. Prepare to explore what feeds this diverse nation, a country where fruit is as fresh as the land, and chillies are as hot as the hospitality. - Photography, maps, recipes and local insight reveal lush islands with a vast culinary repertoire - Profile of Indonesian family life and festivities - Food offerings that appease the spirits - Bicycle tour of local small producers making rice wine, soy sauce, tempe and tofu - Buying fish in the town of Pangandaran going from boat to wok in a matter of minutes Author: Patrick Witton Publisher: Lonely Planet ISBN: 1740590090 Published: 2002, 1st edition Paperback: 272 pages Price: £8.99


	Harumi's Japanese Cooking Best Cookbook of the Year, Gourmand World Cookbook Awards 2004 Published in September 2004, Harumi's Japanese Cooking is a stylish, effortless and unpretentious guide to cooking delicious Japanese recipes without great expense. It sets out to demystify the preparation, presentation and enjoyment of Japanese food. With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, the book provides a broad selection of mouthwatering recipes. Harumi also makes suggestions as to which recipes combine well for meals. There is a glossary of ingredients and their Western alternatives, as well as useful lists of suppliers, making it today's most comprehensive introduction to modern Japanese food. Publisher: Conran Octopus ISBN: 1840914084 Published: 2004 Hardback: 158 pages Price: £20.00


	Sushi Taste and Technique Winner of a Bronze Ladle Award in the 2003 Jacob's Creek World Food Media Awards. Sushi Taste and Technique demostrates how to make sushi at home with minimal effort. It explains the preparation of authentic ingredients and sets out the techniques for assembling traditional, vegetarian and fushion sushi in unrivalled photographs. For those more interested in eating, there are also essential tips on sushi etiquette. Throughout, the complementary talents of Kimiko Barber and Hiroki Takemura ensure clarity of expression and perfect execution. - Create perfect scattered, stuffed, pressed, rolled and hand-formed sushi from traditional, vegetarian and fusion recipes, following simple step-by-step instructions - Master sushi etiquette to maximise your enjoyment of this exciting cuising - Learn the master's techniques and trade secrets from Hiroki Takemura, previously head chef at London's Nobu, and Asian fusion specialist Kimiko Barber Publisher: Dorling Kindersley ISBN: 0751336998 Published: 2002 Hardback: 256 pages, 170 x 217 mm Price: £12.99


	World Food Malaysia and Singapore Malaysians and Singaporeans are food obsessed: broach the subject of food with locals and it may appear that eating takes priority over everything else in life. The multicultural traditions of the region offer the food lover a gastronomic experience like no other - a fusion of herbs, spices, sauces and ingredients from a host of cuisines, each continually borrowing from the other. To eat or drink in Malaysia and Singapore is far more than an act of sustenance, it is a social experience - a chance to let your tastebuds savour the cultural mélange of these two countries. - What to eat and how to order from the vast array of culinary temptations on offer - Where to eat: coffeeshops, hawker centres and fine dining establishments - Markets: a celebration of local produce, culinary fusion and multiculturalism - The definitive culinary dictionary, quick reference glossary and useful phrases for every food and drink occasion - Tantalising photography and recipes Authors: Tan Su-Lyn and Mark Tay Publisher: Lonely Planet ISBN: 1740593707 Published: 2003, 1st edition Paperback: 288 pages Price: £9.99


	Thai Food - David Thompson Thai Food gives the most comprehensive account of Thai cuisine ever published in English. David Thompson shares his passion for the unique style of cooking that is one of the world's greatest cuisines. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pat thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and subsitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes. Beautifully written, and complemented by superb photography, this book captures all aspects of this diverse culinary culture. Publisher: Pavilion ISBN: 1862055149 Published: 2003 Hardback: 688 pages, 170 x 242 mm Price: £25.00


	Vatch's Thai Street Food Food stalls are an essential part of Thai life and most Thais eat at these open air, one-dish specialist stalls at least once a day because they provide the freshest, most authentic and delicious Thai cooking. Now Vatcharin Bhumichitr invites his readers to partake in the Thai street food feast by introducing a hundred key dishes from across Thailand that are simple to prepare and easily replicated at home. Beginning in Bangkok and its surrounding areas, then moving on to the southern seashores, the isolated north east and finally the far north, Vatch's Thai Street Food provides a medley of meat, seafood, vegetarian and sweet recipes. Covering soups, noodles, salads, stir-fries, grilled dishes, curries and desserts, this tantalising collection includes such favourites as Som Tam, a fiery grated raw papaya salad, and green curry. Vivid location shots will satisfy every armchair traveller, and the Before You Begin section, introducing ingredients and cooking techniques, provides all you will need to take up your wok with confidence! Author: Vatcharin Bhumichitr Publisher: Kyle Cathie ISBN: 1856264025 Published: 2002 Paperback: 144 pages, 240 x 240 mm Price: £14.99


	World Food Vietnam If cooking were painting, Vietnam would have one of the world's most colourful palettes. Practically anything can be grown in its diverse climate and, because the people have no culinary inhibitions, anything goes. Vietnam lays itself bare at the table and, with this unique guide, you are about to embark on an unforgettable culinary adventure. - The essential guide to the culture of food and drink in Vietnam - Faces of gastronomy, profiles of the people and places that make Vietnamese cuisine unique - An exploration of the regional influences that make up Vietnamese cuisine - A special chapter on the bold palate of Vietnam - The definitive culinary dictionary, a quick-reference glossary and useful phrases for every food and drink occasion - Tantalising photography and recipes Author: Richard Sterling Publisher: Lonely Planet ISBN: 186450028X Published: 2000, 1st edition Paperback: 240 pages Price: £6.99


	Ken Hom - Foolproof Asian Cookery In Foolproof Asian Cookery, Ken Hom expands the culinary horizon with the food of Indonesia, Malaysia, Singapore and Vietnam. The cuisines of these countries are characterized by a variety of flavours and cooking techniques: the fresh, sweet and sour flavours of Indonesia (Hot and Sour Indonesian Prawns); the fragrant curries (Malaysian Fish Curry) and spicy grilled meats of Malaysia; the fast fusion food of Singapore (Fragrant Singapore-style Prawn Curry); and the delicate and aromatic cooking of Vietnam (Fresh Vietnamese Spring Rolls). From curries to stir-fries to satays, there is something for every occasion. With a menu planner, step-by-step instructions and a guide to essential ingredients and equipment, Foolproof Asian Cookery will tempt cooks everywhere. Publisher: BBC Books ISBN: 0563488697 Published: 2003 Hardback: 128 pages Price: £14.99

Store > Browse by Country > Asia > Food

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