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In Simply Asian, Neil Perry shares his passion for the food ... Read more

In Simply Asian, Neil Perry shares his passion for the food, cultures and traditions of China and Southeast Asia. 'My idea of modern Asian food is not muddled, fusion food. Rather it is food respecting its traditions while looking to the future. In this book I have taken a modern, light approach to the cooking and food styles of Southeast Asia, creating recipes with an underlying freshness that really enlivens the palate. These are my all-time favourite dishes-ones that are easy to prepare, strong on flavour and big on impact. All things Asian have fascinated me for more than 30 years. My hope is that this book will help you to unlock the flavours of Asian food and to cook modern Asian food simply-and that you will come to love it as much as I do.' Minimize

Jean-Georges Vongerichten, chef and owner of 18 restaurants ... Read more

Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times, and launching his dazzling career in the United States.In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen.And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations.Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants. Minimize

0019321651 Ideal for formal entertaining, the India Asian ... Read more

0019321651 Ideal for formal entertaining, the India Asian Soup Spoon will add an undertone of spice and allure of India to your dining room. This piece features exotic blossoms on a field of parchment textured ivory outlined with a thin line of pale saffron and dark arabesque border of flowers. Made of fine bone china and rimmed with gold, this uniquely elegant spoon will impress your dinner guests. Features: -Colorful floral pattern over and ivory finish -Rimmed with 22-karat gold -Dishwasher and oven safe . Specifications: -Material: Fine Bone China -Cleaning and Care: Dishwasher safe at 149 F maximum - the ''short wash'' or ''china and crystal'' cycle is sufficient for normal cleaning -Heating: Heat in oven up to 150 F; Not microwave safe -Storage: To avoid scratching do not stack items so they touch . Minimize

The Karahi or Kadhai is the Indian version of the Chinese W ... Read more

The Karahi or Kadhai is the Indian version of the Chinese Wok. It is a round, deep pan constructed out of heavy metal and comes with handles on both sides.Traditionally, the Karahi is used for sautéing or shallow to deep frying of potatoes, meat, sweets, and snacks such as samosa and fish. It can also be used for simmering stews or posolas which oftentimes are called Karahi just as their namesake utensil. Stews usually prepared in a Karahi include kaahi paneer and chicken paneer.Although its appearance and purpose are similar to the Chinese Wok, its size differs particularly in its radius and height. With a Karahi you can deep fry food using minimum amounts of oil, thereby also lessening the oil splatter. The higher sides of the pan help trap the oil and heat in place for better cooking.The Karahi or Kadhai shown here is the serving bowl version of this Indian cookware. This serving bowl is made of double metal sheets, with stainless steel on its interiors, and copper metal on its exteriors. It boasts of an air cushion in between the layers to help food remain warm for a longer period of time. This piece of Indian tableware is perfect for serving lentils and curries, even dry dishes if you please. Its ample depth can carry enough food for two people. Aside from the authentic Indian touch it can provide, you will definitely take pleasure in a sumptuous meal shared with loved ones. Minimize

Hip Asian Comfort Food is a compilation of recipes and phot ... Read more

Hip Asian Comfort Food is a compilation of recipes and photographs based on an award-winning restaurant, Blue Bamboo in Jacksonville, Florida. This masterpiece is locally written, photographed, printed, and bound. The Author is a graduate of the prestigious Culinary Institute of America, and comes from a legacy of successful restauranteurs in his hometown, Jacksonville. Personal stories and experiences are included on every recipe. The foreword is by Ming Tsai, of the Food Network's Emmy Award Winning East Meets West, and Ming's Quest. The Book also has an endorsement by Hall of Famer and NBA Champion David Robinson of the San Antonio Spurs. This book features easy to follow recipes, is beautifully photographed, and every page is printed in full color, making this a great resource book and coffee table book as well. In Blue Bamboo's monthly cooking classes, 25-60 people have created a strong local following to the cuisine and recipes which are included in this book, as well as thousands of diners in the restaurant each week. This cookbook contains nothing fussy, just Hip Asian Comfort Food from a unique eatery where you are served specialties such as home-made Flax Seed Crackers with Edamame Spread, or Fried Dragon Whiskers. Readers will find the best Blue Bamboo specials and mouth-watering creations, such as Sichuan Eggplant and Blueberry BBQ Pork Tenderloin. Try any Happy Ending to your meal with a celebration of the perfect Mandarin Orange Cake, Chewy Caramel Brownie, and other delicious treats for any occasion. Fabulous photos of each dish make this cookbook gorgeous to look at and it also has practical recipes that actually turn out well when you try them yourself. Hip Asian Comfort Food provides a variety of culinary creations, house favorites and crowd pleasers with every page you turn. Minimize

The Karahi or Kadhai is the Indian version of the Chinese W ... Read more

The Karahi or Kadhai is the Indian version of the Chinese Wok. It is a round, deep pan constructed out of heavy metal and comes with handles on both sides.Traditionally, the Karahi is used for sautéing or shallow to deep frying of potatoes, meat, sweets, and snacks such as samosa and fish. It can also be used for simmering stews or posolas which oftentimes are called Karahi just as their namesake utensil. Stews usually prepared in a Karahi include kaahi paneer and chicken paneer.Although its appearance and purpose are similar to the Chinese Wok, its size differs particularly in its radius and height. With a Karahi you can deep fry food using minimum amounts of oil, thereby also lessening the oil splatter. The higher sides of the pan help trap the oil and heat in place for better cooking.The Karahi or Kadhai shown here is the serving bowl version of this Indian cookware. This serving bowl is made of double metal sheets, with stainless steel on its interiors, and copper metal on its exteriors. It boasts of an air cushion in between the layers to help food remain warm for a longer period of time. This piece of Indian tableware is perfect for serving lentils and curries, even dry dishes if you please. Its ample depth can carry enough food for two people. Aside from the authentic Indian touch it can provide, you will definitely take pleasure in a sumptuous meal shared with loved ones. Minimize

Jean-Georges Vongerichten, chef and owner of 18 restaurants ... Read more

Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times, and launching his dazzling career in the United States.In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen.And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations.Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants. Minimize

Representative of its rich and colorful culture and heritag ... Read more

Representative of its rich and colorful culture and heritage, Indian cuisine is a celebration of well-rounded, robust flavors that gather families together as they share their meals.Serving dishes are, therefore, essential tools not just for presenting Indian dishes but for harmonizing the act of eating together. A staple in Indian food preparation and serving would be katoris. Katoris are small copper serving bowls used to hold a variety of Indian delicacies such as daals, curries, yogurt, gravies, and rice puddings.These katoris are often used during festivals and other special occasions. They are generously filled with gravies and curries, and then placed on a round metal tray, called a Thali. The Thali is used for serving rice and bread alongside the curries and gravies.Katoris are excellent additions to a dinner party's table setting. Their simple, metallic construction makes a great accent or even center piece on a dining room table. Enjoy an authentic Indian culinary experience with these treasure-like bowls. No need for chopsticks or flatware. Take pleasure in the wonderful Indian flavors using the best tools, one's fingers.How to properly clean katoris is just as quick and easy as these bowls enhance the beauty of a table setting. These copper bowls can be hand washed using a solution of salt and vinegar that has been diluted in water. This cleaning solution is only to be used occasionally. For regular cleaning, one can use a soft cleaning liquid, hot water, and a soft, nonabrasive washcloth. Minimize

From basics to banquets, an acclaimed chef shares his love ... Read more

From basics to banquets, an acclaimed chef shares his love for Asian cooking in a sumptuous, elegantly designed tome with padded cover, placeholder ribbon, and tissue-separated chapters Neil Perry revels in his love for Asian cooking—the great flavors, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. Set out in the style of a cooking course from the Rockpool masterchef, this book progresses from the easiest steamed, stir-fried, braised, and deep-fried dishes, to more challenging and intricate plates, as cooks gain confidence and knowledge. Recipes include Wonton Soup with Noodles, Steamed Simple Duck, Prawn Scrambled Eggs, Chicken & Pickled Ginger in Honey Sauce, and Braised Chinese Cabbage with Chestnuts. Includes dual measurements. Minimize

The Karahi or Kadhai is the Indian version of the Chinese W ... Read more

The Karahi or Kadhai is the Indian version of the Chinese Wok. It is a round, deep pan constructed out of heavy metal and comes with handles on both sides.Traditionally, the Karahi is used for sautéing or shallow to deep frying of potatoes, meat, sweets, and snacks such as samosa and fish. It can also be used for simmering stews or posolas which oftentimes are called Karahi just as their namesake utensil. Stews usually prepared in a Karahi include kaahi paneer and chicken paneer.Although its appearance and purpose are similar to the Chinese Wok, its size differs particularly in its radius and height. With a Karahi you can deep fry food using minimum amounts of oil, thereby also lessening the oil splatter. The higher sides of the pan help trap the oil and heat in place for better cooking.The Karahi or Kadhai shown here is the serving bowl version of this Indian cookware. This serving bowl is made of double metal sheets, with stainless steel on its interiors, and copper metal on its exteriors. It boasts of an air cushion in between the layers to help food remain warm for a longer period of time. This piece of Indian tableware is perfect for serving lentils and curries, even dry dishes if you please. Its ample depth can carry enough food for two people. Aside from the authentic Indian touch it can provide, you will definitely take pleasure in a sumptuous meal shared with loved ones. Minimize

New import from Thailand. Used widely throughout Asia this ... Read more

New import from Thailand. Used widely throughout Asia this hot pot is similar to fondue communal cooking at the table. Ingredients are seafood, meat, chicken, vegetables all cut bite-size and attractively arranged on a platter. Everyone cooks their own selection in the hot broth and retrieves with the wire mesh skimmer. Ingredients cook quickly and then dipped into various sauces: chili, garlic, soy/vinegar, hot mustard, green onion, etc. High quality stainless steel hot pot, 9.5" diameter x 8.5" total height, 3 pcs: pot, lid and sterno holder and 4 stainless steel skimmers = $39.95. Hotpot easily serves 4 to 6 people. 3 lbs. (additional skimmers sold separately, $1.50 each) Complimentary recipes included. Minimize

Since its first publication in 1970, South East Asian Food ... Read more

Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject, and this expanded and updated edition brings an important work to a new generation With a new, modern design, this meticulously researched and friendly book will appeal to all lovers of South East Asian food. Arranged by style of cooking, the selection of recipes demonstrate the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, and aromatic Indonesian curries to exquisite Malaysian sambals. With the help of the author's clear instructions and knowledge of local foods, readers can recreate these delightful, fragrant dishes in their own kitchens. As the author states, "With the world full of same-tasting instant approaches to South East Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy." Includes dual measurements. Minimize

A beautiful full-color collection of easy and delicious Asi ... Read more

A beautiful full-color collection of easy and delicious Asian noodle recipes from Helen ChenAsian noodles are quick, easy to prepare, and versatile-and they're more popular than ever. A renowned expert on Chinese cuisine and Asian cooking, Helen Chen offers a wealth of fast and delicious recipes from all the major Asian cuisines. You'll learn to make your own stir-fried, pan-fried, and soup noodles, as well as noodle salads.Chen includes recipes for all your favorite traditional noodle dishes, including pad Thai, yaki-soba, wontons, sesame noodles, udon, ph?, and more. And many of these recipes take no more than twenty or thirty minutes to prepare.Full of quick-and-easy recipes for home cooks who are short on timeSmall, full-color package is a perfect affordable gift for anyone interested in Asian cookingAuthor Helen Chen is the founder of Helen's Asian Kitchen and one of America's best known experts on Asian cuisinePacked with fun, affordable, and delicious recipes that you can make in a flash, Helen Chen's Easy Asian Noodles is the perfect cookbook for anyone who loves noodles. Minimize

The definitive guide to pairing wine with Asian food, this ... Read more

The definitive guide to pairing wine with Asian food, this book presents a systematic approach you can use to make matches with panache and confidence. The authors have distilled their research and experience into an uncomplicated method, one that will allow you to make effortless, yet informed, decisions when selecting wines to accompany your Asian meals, whether in restaurants or at home. The wine selection process reflects an understanding of the characteristics of wines and their interactions with the spectrum of Asian flavours and cooking techniques. Foods from China, India, Japan, Indonesia, Malaysia, Singapore and the countries of Indochina are grouped into five flavour profiles, while wines - dry, sweet, sparkling, and fortified - are organised into seven style categories based on flavour, texture and body.The book also contains recipes for 50 classic Asian dishes that are widely enjoyed in restaurants, yet easily prepared at home. Understanding the ingredients of these dishes and the reasons for the authors' wine recommendations will help you use the matching mechanism with confidence. The principles outlined invite you to experiment with food and wine combinations that are not specifically mentioned here. There is real pleasure in combining wine with Asian food as you discover new aromas and flavours, both in the dish and in the glass. This is your essential companion to enjoying these new frontiers in haste. Includes a general index and a comprehensive index of wines. Minimize

Asian Bar and Restaurant Design is a selection of more than ... Read more

Asian Bar and Restaurant Design is a selection of more than 40 sleekly designed and wonderfully executed bars, restaurants and clubs from across Southeast Asia. Representative of a new wave of interior design and architecture that combines Eastern aesthetics and materials with Western know-how, these designs are sure to excite insiders of the hospitality industry, foodies, interior design aficionados and people who love beautiful and well-designed spaces. Minimize

With eight major national cuisines, and dozens of regional ... Read more

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. Minimize

Embark on this cooking course and learn to master the class ... Read more

Embark on this cooking course and learn to master the classic Asian recipes, which are accompanied by an aerial-shot photo for every step. The unique approach is perfect for the not-so-confident chef or those wanting to make cooking Asian simple. Included in the book are the 80 essential recipes you need to progress your Asian repertoire taken from Chinese, Thai, Vietnamese, Japanese, and Indonesian cuisines. The book includes an exhaustive glossary of the ingredients and of the techniques with easy to identify pictures of all the Asian ingredients. Learn how to cook all the favorites form spring roles to prawn toast, sushi, wok dishes, and the perfect sticky rice. Effortless cooking that won't fail to impress! Minimize

Copperware have antimicrobial properties. Copper utensils a ... Read more

Copperware have antimicrobial properties. Copper utensils and cookware helped to prevent the spread of diseases. In many tests it showed that 99.9% of the bacteria on copper alloy surfaces (with 65% or greater copper content) were eliminated within 2 hours of exposure. According to research at Southampton University in the U.K., MRSA microbes remain alive on stainless steel surfaces for up to three days, whereas the same microbes on a copper surface are eliminated within 90 minutes.Copper ware are prefered because it is durable and it has excellent characteristics. Copper cookware is one of the best heat conductors for all of your cooking. Heat is conducted evenly to the copper pan, allowing the preparation of a dish with less energy regardless of stove top type.The ageless use of copper bears testimony to its myriad virtues and everlasting appeal. Its therapeutic value has been handed down to us through the ages. In fact, water stored in copperware is virtually the elixir of life. Purified, it helps to regulate digestion and cardiac orders, the basis of good health, as practiced by Ayurveda and Rishits from old Vedic times. It has been known for thousands of years that copper metal can inhibit the growth of bacteria, viruses and fungi. Our Scriptures recommend drinking of four glasses of water stored overnight in a copper utensil every morning.Rajasthan, the Royal patronage to arts and crafts in the days of kings and queens made sure that Rajasthan has a rich and unique lifestyle today. Freshly pounded red chilies and spices form an important part of Rajasthan cuisine and brass and copper utensils are still in favor in rural Rajasthan. Minimize

Arguably, a good knife is the essence of Chinese cooking. T ... Read more

Arguably, a good knife is the essence of Chinese cooking. The Classic Santoku is an all-purpose knife that traces its roots back to the Japanese kitchen. Helen's Asian Kitchen Santoku is made from the highest quality, German-standard stainless steel providing a durable, keen cutting edge that's perfect for slicing boneless meats, filleting fish, butterflying shrimp, cutting vegetables and more. The specially, hand-ground Granton or hollow-ground edge is designed to help reduce drag and keep foods from sticking to the blade. The seamless, brushed stainless steel handle washes completely clean and will not absorb any oil, moisture or juices from meat and seafood. Here is a beautiful, high-performance knife that will make cutting truly a pleasure. Minimize

The Füri pro Kitchen Chopper/Slicer Chinesee-style, designe ... Read more

The Füri pro Kitchen Chopper/Slicer Chinesee-style, designed to efficiently chop vegetables, and slice and trim meats. It has a thin blade with a very sharp cutting edge for a fast chopping motion. The Füri pro Kitchen Chopper/Slicer come with all the world-acclaimed Füri-pro features: hygiene, durability, comfort, grip, and sharpen-ability. Minimize

This full-color publication is an amazing collection of fab ... Read more

This full-color publication is an amazing collection of fabulous recipes from over 100 celebrity chefs, including some signature dishes and new creations from internationally acclaimed culinary trend-setters such as Nobu Matsuhisa, Wolfgang Puck, Roy Yamaguchi, Ming Tsai, Todd English, Norman Van Aken, Martin Yan, Susanna Foo, Anita Lo, Ian Chalermkittichai, Didier Corlou, Sanjeev Kapoor, Cheong Liew, Susur Lee, Carol Selva Rajah, Charmaine Solomon, An Jung-Hyun, Longteine & Nadsa De Monteiro. Award-winning cookbook author Joyce Jue provides commentaries; edited by leading food and travel writer Andrea Rademan. Professor Michael Pardus provides important information on the Asian Food Pyramid, helping readers make smart, healthy choices. New Asian Cuisine also features a directory of all restaurants associated with participating celebrity chefs all over the world. The book also has a unique 'Dining Passport' for use as a journal for food and travel lovers. A website has been created with bios of chefs and comprehensive listing of Asian markets in all 50 states. This book is a 'Must-Have' for Asian food aficionados. Minimize

Asian Bar and Restaurant Design is a selection of more than ... Read more

Asian Bar and Restaurant Design is a selection of more than 40 sleekly designed and wonderfully executed bars, restaurants and clubs from across Southeast Asia. Representative of a new wave of interior design and architecture that combines Eastern aesthetics and materials with Western know-how, these designs are sure to excite insiders of the hospitality industry, foodies, interior design aficionados and people who love beautiful and well-designed spaces. Minimize

Copperware have antimicrobial properties. Copper utensils a ... Read more

Copperware have antimicrobial properties. Copper utensils and cookware helped to prevent the spread of diseases. In many tests it showed that 99.9% of the bacteria on copper alloy surfaces (with 65% or greater copper content) were eliminated within 2 hours of exposure. According to research at Southampton University in the U.K., MRSA microbes remain alive on stainless steel surfaces for up to three days, whereas the same microbes on a copper surface are eliminated within 90 minutes.Copper ware are prefered because it is durable and it has excellent characteristics. Copper cookware is one of the best heat conductors for all of your cooking. Heat is conducted evenly to the copper pan, allowing the preparation of a dish with less energy regardless of stove top type.The ageless use of copper bears testimony to its myriad virtues and everlasting appeal. Its therapeutic value has been handed down to us through the ages. In fact, water stored in copperware is virtually the elixir of life. Purified, it helps to regulate digestion and cardiac orders, the basis of good health, as practiced by Ayurveda and Rishits from old Vedic times. It has been known for thousands of years that copper metal can inhibit the growth of bacteria, viruses and fungi. Our Scriptures recommend drinking of four glasses of water stored overnight in a copper utensil every morning.Care TipsClean your copperware by hand and avoid dishwasher as the detergent can cause oxidation leading to permanat damage. Use a solution of equal quantities vinegar or lemon juice and salt diluted with some water at such times but don't use it regularly. Also avoid scratchy cleaners like steel wool. A simple, soft cleaning liquid on soap base, hot water and a soft washing cloth is best for daily use. Minimize

A beautiful full-color collection of easy and delicious Asi ... Read more

A beautiful full-color collection of easy and delicious Asian noodle recipes from Helen ChenAsian noodles are quick, easy to prepare, and versatile-and they're more popular than ever. A renowned expert on Chinese cuisine and Asian cooking, Helen Chen offers a wealth of fast and delicious recipes from all the major Asian cuisines. You'll learn to make your own stir-fried, pan-fried, and soup noodles, as well as noodle salads.Chen includes recipes for all your favorite traditional noodle dishes, including pad Thai, yaki-soba, wontons, sesame noodles, udon, ph?, and more. And many of these recipes take no more than twenty or thirty minutes to prepare.Full of quick-and-easy recipes for home cooks who are short on timeSmall, full-color package is a perfect affordable gift for anyone interested in Asian cookingAuthor Helen Chen is the founder of Helen's Asian Kitchen and one of America's best known experts on Asian cuisinePacked with fun, affordable, and delicious recipes that you can make in a flash, Helen Chen's Easy Asian Noodles is the perfect cookbook for anyone who loves noodles. Minimize

Asian cooks are masters at retaining the goodness of their ... Read more

Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort.A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking. Minimize

Copperware have antimicrobial properties. Copper utensils a ... Read more

Copperware have antimicrobial properties. Copper utensils and cookware helped to prevent the spread of diseases. In many tests it showed that 99.9% of the bacteria on copper alloy surfaces (with 65% or greater copper content) were eliminated within 2 hours of exposure. According to research at Southampton University in the U.K., MRSA microbes remain alive on stainless steel surfaces for up to three days, whereas the same microbes on a copper surface are eliminated within 90 minutes.Copper ware are prefered because it is durable and it has excellent characteristics. Copper cookware is one of the best heat conductors for all of your cooking. Heat is conducted evenly to the copper pan, allowing the preparation of a dish with less energy regardless of stove top type.The ageless use of copper bears testimony to its myriad virtues and everlasting appeal. Its therapeutic value has been handed down to us through the ages. In fact, water stored in copperware is virtually the elixir of life. Purified, it helps to regulate digestion and cardiac orders, the basis of good health, as practiced by Ayurveda and Rishits from old Vedic times. It has been known for thousands of years that copper metal can inhibit the growth of bacteria, viruses and fungi. Our Scriptures recommend drinking of four glasses of water stored overnight in a copper utensil every morning.Rajasthan, the Royal patronage to arts and crafts in the days of kings and queens made sure that Rajasthan has a rich and unique lifestyle today. Freshly pounded red chilies and spices form an important part of Rajasthan cuisine and brass and copper utensils are still in favor in rural Rajasthan. Minimize

Shanghai has long been considered a gateway to the world, a ... Read more

Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In this impressive collection of more than 50 sophisticated yet easy-to-prepare dishes, Shanghai native and culinary expert Richard Wong shares his family recipes that have been updated for the modern table. This amazing cookbook satisfies savory, sweet, or spicy cravings with inspiring recipes like Shanghai Slow-Cooked Chicken, Sweet SoySauced Broccolini, and Spicy Shrimp Chow Mein. Included is a section on stocking a Shanghai pantry with all the essentials for preparing quick, flavorful meals. And with a chapter dedicated to making robust sauces tailored to complement any dish, Modern Asian Flavors is the ultimate passport for a delicious adventure. Minimize

With eight major national cuisines, and dozens of regional ... Read more

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. Minimize