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    How to Cook dishes from Asia


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    Real & Healthy Chinese Cooking

    Real & Healthy Chinese Cooking

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    500+ Healthy Chinese Recipes in 5 minutes

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    Contains all the recipes that everyone needs for healthy and balanced eating. This unique 530-page cookbook contains:
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    Asian Cookbooks

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    L.A. Son: My Life, My City, My Food

    By Roy Choi & Natasha Phan

    Anthony Bourdain Ecco
    Released: 2013-11-05
    Hardcover (352 pages)

    L.A. Son: My Life, My City, My Food
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    • Anthony Bourdain Ecco
    Product Description:

    Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.

    Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.

    Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

    Momofuku

    By David Chang

    Clarkson Potter Publishers
    Released: 2009-10-27
    Hardcover (304 pages)

    Momofuku
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    • Clarkson Potter Publishers
    Product Description:

    With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 

    Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

    Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook

    By Maangchi

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2015-05-19
    Hardcover (320 pages)

    Maangchi s Real Korean Cooking: Authentic Dishes for the Home Cook
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    • Rux Martin Houghton Mifflin Harcourt
    Product Description:
    A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking

    Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.

    For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.

    With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

    Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine

    By Maangchi

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2019-10-29
    Hardcover (448 pages)

    Maangchi s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine
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    Product Description:
    Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture.

    The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.
    Among the features:
    • Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs
    • Side plates that support and complement every Korean meal
    • Soups, hotpots, and stews, from bone broth to tofu stews
    • An array of different kimchis
    • A detailed photographic chapter on Korean cooking techniques

    Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

    Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors: A Cookbook

    By Andrea Nguyen

    Ten Speed Press
    Released: 2019-02-05
    Hardcover (240 pages)

    Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors: A Cookbook
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    Product Description:
    Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes.

    NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY The New York Times Bon Appétit San Francisco Chronicle

    Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.

    Aloha Kitchen: Recipes from Hawai'i: A Cookbook

    By Alana Kysar

    Ten Speed Press
    Released: 2019-03-26
    Hardcover (240 pages)

    Aloha Kitchen: Recipes from Hawai i: A Cookbook
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    Product Description:
    From Maui native and popular food blogger Alana Kysar, this gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

    In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

    101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes

    By Jet Tila

    PAGE STREET
    Released: 2017-06-27
    Paperback (192 pages)

    101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes
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    • PAGE STREET
    Product Description:

    Named one of the Top 10 Cookbooks of 2017 by the Los Angeles Times!

    Authentic Asian Cooking Made Simple for Everyone

    Jet Tila knows a thing or two about authentic Asian cuisine. From a kid growing up in LA in a Thai and Chinese family to a prominent chef, restaurant owner and judge on Cutthroat Kitchen, he brings his years of experience and hard-earned knowledge together in this breakthrough book. Step inside Jet’s kitchen and learn the secrets to making your favorite Asian dishes taste better than takeout. Here are some of the recipes you’ll learn to master:

    -Korean BBQ Short Ribs on Coke
    -Jet’s Famous Drunken Noodles
    -Beef Pho
    -Miso Roasted Black Cod
    -Panang Beef Curry
    -Vietnamese Banh Mi Sandwich
    -Sweet Chili Sriracha Hot Wings

    And if you haven’t made your own Sriracha yet, Jet’s killer recipe will change your life. All in all, you get Jet’s 101 best Asian recipes to impress your friends and family, not to mention all sorts of chef-y tips on flavor, technique, history and ingredients that will make you a better cook. Time to kick ass with your wok, Jet Tila–style!

    Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide

    America's Test Kitchen
    Released: 2018-04-17
    Paperback (192 pages)

    Multicooker Perfection: Cook It Fast or Cook It Slow-You Decide
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    Product Description:
    Praised by Wired.com and featured by Chicago Tribune, Booklist, Epicurious, Booklist, and Eat This, Not That!

    Multicookers such as the GoWISE USA and Instant Pot Duo are hugely popular; however, most recipes are unreliable or are designed to work in only one model of multicooker--and most often, they use only the pressure-cook setting. Enter Multicooker Perfection, a collection of foolproof recipes tested and developed to work in any multicooker and conform to your schedule. Make each recipe "fast" using the pressure-cook setting or let dinner cook while you're out by preparing it "slow" on the slow-cook setting.

    These crowd-pleasing recipes are perfectly suited for cooking at the touch of a button, from soups and stews like Easy Beef and Barley Soup and Chipotle Pork and Hominy Stew; to weeknight-friendly meals like Braised Chicken Breasts with Tomatoes and Capers, Ziti with Sausage Ragu, and Thai Braised Eggplant; to company-worthy dishes like Tamarind Braised Beef Short Ribs and Osso Buco with Sweet and Spicy Peperonata. Plus, you'll find a chapter of unexpected recipes like Boston Brown Bread, Buffalo Chicken Wings, and even a perfectly creamy Cheesecake. Make cooking easier and better with this must-have cookbook for any multicooker owner.

    Asian Paleo: Easy, Fresh Recipes to Make Ahead or Enjoy Right Now from I Heart Umami

    By ChihYu Smith

    Countryman Press
    Released: 2019-05-14
    Hardcover (208 pages)

    Asian Paleo: Easy, Fresh Recipes to Make Ahead or Enjoy Right Now from I Heart Umami
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    Product Description:

    Going Paleo or low-carb but want a twist? Asian Paleo will satisfy your cravings!

    Creator of the popular food blog I Heart Umami, ChihYu Smith celebrates her Chinese and Taiwanese heritage and turns favorite Asian recipes into healthy, flavorful Paleo meals. In Asian Paleo, she shares 75 fresh, bold recipes inspired by her favorite dishes from China, Japan, Thailand, Vietnam, and beyond.

    Here, Smith helps readers find the perfect dish for any occasion. She includes easy meals, fun and festive weekend options, batch cooking for when there’s time to plan, and sides and sauces. You’ll want to try them all, from Low-Carb Chinese Scallion Pancakes and Brisket Pho to takeout classics like Sweet-and-Sour Chicken, Kung Pao Chicken, and sizzling hot Pepper Steak stir-fry. Each dish is free of gluten, wheat, soy, and sugar. 

    With a meal prep section with shopping lists and make-ahead instructions, clever tips and tricks, and vibrant photographs for every recipe, Smith makes healthy Asian cooking totally, deliciously Paleo. 

    75 color photographs

    Made in India: Recipes from an Indian Family Kitchen

    By Meera Sodha

    Flatiron Books
    Released: 2015-09-15
    Hardcover (320 pages)

    Made in India: Recipes from an Indian Family Kitchen
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    • Flatiron Books
    Product Description:

    The best Indian food is cooked (and eaten) at home.

    Real Indian food is fresh, simple, and packed with flavor. In Made In India, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.

    Meera serves up a feast of over 130 delicious recipes collected from three generations of her family. On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to colorful side dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). Made In India will change the way you cook, eat, and think about Indian food forever.



     
     


     
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