Pros: Step by step pictures and instructions, easy to follow
Pros: Beautifully descript, tons of recipes, snippets of cultural background
Cons: 660 recipes have to start to overlap at some point and they do
Pros: Articulate, engaging writing with colorful memoir
Cons: Not as much cookbook as treatise on a few dishes
Pros: lots of recipes, clear style
Cons: clunky, dated, weak illustrations
Chinese Garnishes / Adornos Chinos: With Platter Arrangements / Con Decoraciones Para Platillos (Wei-Chuan Cookbook Seris)
“This book is in english and spanish, and takes you through some really fancy garnishes. Not just the stuff you see at dinner in a chinese restaurant, but the stuff you see at weddings in a chinese restaurant. All out garnish work. It's crazy! Step by step picture instructions. Even a beginner can follow. A chinese cleaver and a paring knife are all you...” --MillionsKnives
“Ivan Ramen by Ivan Orkin (Author) with Chris Ying (Author) Reviewed by Jim Berman Ivan Orkin wrote a cookbook as much as he penned a piece on motivation. He wrote about the nuance of subtle, nearly unperceivable flavor as much as he composed a book on survival. He wrote a lesson for cooks as much as he scribed a lesson for living. Ivan Ramen is a timely prescription for...” --Jim Berman
A feast for the senses, this book explains how to add flavor, aroma, and color to create that perfect curry. Based on 20 years of research, dishes are collected from all over India and are accompanied by tantalizing photography to inspire and excite. With over 1.25 million copies sold internationally, this is the only book on the market to really explain how to make an authentic homestyle...
With over 500 colour photographs in total, encyclopedic information about materials, techniques and ingredients, and a classic collection of specially developed and tested recipes, this is the ultimate book for all lovers of Chinese food who want to indul
With more than ten reprints, it's clear cookbook author Madhur Jaffrey wins the popular vote for delicious Indian recipes that can be prepared in 30 minutes or less. Now with a beautiful new design and all-new photographs, Madhur Jaffrey's Quick & Easy Indian Cooking is ready to wow another generation of home cooks. Written by the world's foremost authority on Indian cooking,...
Thailand's unique blends of hot and sweet, sour and salty, make its food utterly different from that of its neighbors, even though many of the ingredients are the same. In Thai Cooking you'll learn how to create over 60 of these delicious blends in your own kitchen--everything from fresh curries and tangy salads to pan-fried noodles and barbecued seafood.
More than two years of research has produced the ultimate famous and authentic Chinese rice dishes, including some hard to find vanishing recipes of the past. This cookbook offers the readers simplified recipes that can be easily prepared. Also provided is guidance on the preparation of basic and special ingredients. From rice snacks to gourmet meals, the fabulous traditional tastes and flavors...
Cook it Yourself Stir-fry Chinese Cooking is for anyone who enjoys cooking and wants to learn to cook Chinese food at home. The guide uses simple ingredients with modern and easy cooking methods with clear instructions for stir-frying from start to finish. The recipes include the most popular, authentic Chinese dishes and some of my own personal special recipes. Here you can find the secret to...
For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love...