Download or read book Pacific and Southeast Asian Cooking written by Rafael Steinberg and published by . This book was released on 1970 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique and beautifully illustrated cookbook that supplies not only recipes but also descriptions of the varied peoples and countries of the Pacific and Southeast Asia.
Download or read book Pacific and Southeast Asian Cooking written by Rafael Steinberg and published by . This book was released on 1972 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foods of the World Pacific and Southeast Asian Cooking written by Time-Life Books and published by . This book was released on 1968 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Culture in Southeast Asia written by Penny Van Esterik and published by Bloomsbury Publishing USA. This book was released on 2008-08-30 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.
Download or read book Foods of the World Pacific and Southeast Asian cooking written by Time-Life Books and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Recipes written by Rafael Steinberg and published by . This book was released on 1979 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Recipes written by Rafael Steinberg and published by . This book was released on 1970 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Southeast Asian Flavors written by Robert Danhi and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demystifying Southeast Asia's cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.
Download or read book Pacific and Southeast Asian Cooking Recipes written by Rafael Steinberg and published by . This book was released on 1970 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chinese Food and Foodways in Southeast Asia and Beyond written by Tan Chee-Beng and published by NUS Press. This book was released on 2012-08-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.
Download or read book Terrific Pacific Cookbook written by Anya Von Bremzen and published by Workman Publishing. This book was released on 1995-01-01 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering more than 260 recipes, a collection of Thai, Vietnamese, Australian, Malaysian, and Indonesian dishes includes tropical fruits, traditional meats, aromatic soups, and fragrant seafood in treats such as Gingered Salmon Parcels, Shrimp and Shittake Ravioli, and Jasmine Jazz Tiramisu.
Download or read book East Southeast Asian Cooking written by America's Test Kitchen and published by . This book was released on 2020-11-17 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exploration of East and Southeast Asian cuisines illustrates classical and streamlined cooking techniques and 150 recipes showcase the vibrant diversity of food from the region, all with the confidence-building guidance of America's Test Kitchen. We use our rigorous testing experience on the ingredients and dishes of East and Southeast Asia, with a mix of simple weeknight suppers and more ambitious projects. Stir-fry Taiwanese Three Cup Chicken, fry up Shrimp Tempura with ethereally light exteriors, or make Kimchi Pancakes with ease. Master noodle and rice dishes, from Thai drunken noodles to Indonesian fried rice. Or toss together a sweet-spicy-salty Thai Green Papaya Salad. If you can't find green papaya, we offer an easy-to-find alternative, jícama. Can't purchase Shaoxing wine or kecap manis for a recipe? Use dry sherry for the wine, and soy sauce with sugar stirred in for the kecap. All our recipes work with traditional ingredients and the substitutions we suggest. Have time to make more complex comfort foods? Try Japanese pork ramen with an intense slow-cooked broth and meltingly tender pork belly. Or superbly satisfying Korean short ribs, flavored with red dates and chestnuts. Make American Chinese classics like kung pao chicken, lo mein, and the perfected egg roll. Or enjoy comfort foods like congee, Cambodian somlar kari (a red curry soup with chicken and vegetables), and Japanese meat and potato stew--all sure to become favorites. A visual Learn How feature walks step by step through techniques like shaping dumplings, making pho, and stir-frying with either a flat-bottomed wok or a non-stick skillet. In addition, step photos throughout illustrate processes like flipping a kimchi pancake or slicing steak for negimaki, and an extensive introduction gives essential information on ingredients and easy swaps.
Download or read book Rice Noodles Yum written by Abigail Sotto Raines and published by Page Street Publishing. This book was released on 2019-06-11 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bring the Exciting and Comforting Flavors of Asia to Your Kitchen Born and raised in the Philippines, Abigail Raines traveled extensively in Southeast Asia to bring its flavors right to your plate. Her travels taught her that noodles and rice are the perfect canvas for the sweet, salty and spicy flavors of Asian cuisine—inspiring her to create this delicious collection of recipes. Expand your palate with Curry Noodle Soup with Chicken (Khao Soy Gai) and Filipino-Style Paella (Beringhe) or make restaurant favorites like Pad Thai and Pho Bo. Learn how to make staples of authentic Asian cuisine like compressed rice (Ketupat), dumplings and spring rolls, and taste a variety of national dishes from Vietnamese Grilled Pork with Rice Noodles (Bun Thit Nuong) to Indonesian coconut pancakes (Serabi). With Rice. Noodles. Yum. you’ll be able to replicate the rich flavors of home-style Asian cooking, street food fare and everything in between.
Download or read book Classic French Cooking written by Craig Claiborne and published by . This book was released on 1978 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book 35 Southeast Asian Recipes for Home written by Kelly Johnson and published by . This book was released on 2024-02-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Embark on a culinary journey through the enchanting landscapes and diverse cultures of Southeast Asia with "35 Southeast Asian Recipes for Home." This cookbook invites you to explore the rich tapestry of flavors, aromas, and vibrant dishes that define the region's gastronomic heritage. Immerse yourself in the tantalizing world of Southeast Asian cuisine as you discover a collection of authentic recipes. From fragrant curries and noodle masterpieces to street food delights and aromatic desserts, each recipe is a celebration of the diverse influences that make Southeast Asian cooking a true culinary adventure. "35 Southeast Asian Recipes for Home" is not just a cookbook; it's a passport to the heart of Southeast Asia, offering a glimpse into the stories, traditions, and cultural significance behind each dish. With easy-to-follow instructions and helpful tips, this cookbook is perfect for both novice home cooks and seasoned chefs eager to master the art of Southeast Asian cuisine. Elevate your cooking with the bold and exotic flavors of Thai Green Curry with Chicken, Filipino Adobo Chicken and Burmese Tea Leaf Salad, and learn the techniques that bring the essence of street markets and bustling kitchens into your home. Whether you are recreating the fiery excitement of a Thai curry or savoring the delicate balance of Vietnamese spring rolls, "35 Southeast Asian Recipes for Home" promises an unforgettable culinary experience that transports you to the heart of Southeast Asia. Open the pages of this cookbook, and let the enticing aromas and vibrant tastes of Southeast Asia come alive in your kitchen. "35 Southeast Asian Recipes for Home" is your ticket to a culinary expedition, where each recipe tells a story, and each dish is a delicious masterpiece waiting to be savored.
Download or read book South East Asian Food written by Rosemary Brissenden and published by Hardie Grant Publishing. This book was released on 2003 with total page 954 pages. Available in PDF, EPUB and Kindle. Book excerpt: This selection of recipes will show you the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries to exquisite Malaysian sambals. With the help of the author's clear and easy-to-follow instructions and her knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen.
Download or read book Hot Sour Salty Sweet written by Jeffrey Alford and published by Artisan. This book was released on 2000-10-07 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.
