Book: Coconut Sambal


---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes.

  • Author : Lara Lee
  • Publisher : Bloomsbury Publishing
  • Release : 14 May 2020
  • Category: Cooking
  • Pages : 288
  • ISBN 13 : 9781526603524

GET THIS EBOOK
Book Coconut   Sambal

Coconut Sambal Book Summary :

Vibrant and authentic recipes from the bountiful islands of Indonesia Beyond Indonesia's lush rainforests, tropical seas and abundant rice fields lies a country not often seen by visitors. It is one of bustling local markets, lively street food stalls, colourful shops and houses and generous community spirit. From these islands comes one of the most diverse cuisines in the world, weaving flavours of lemongrass, chilli, tamarind and coconut into dishes that are fragrant, colourful and bold. In Coconut & Sambal Australian-born chef Lara Lee takes us on a journey to trace her family's Indonesian roots, and in the kitchens of her grandmother, extended family and welcoming strangers alike, she discovers the secrets to real Indonesian cookery. Now she shares more than 80 authentic, mouth-watering recipes that have been passed down through the generations, so you can recreate dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake. There are also recipes for a variety of sambals: fragrant, spicy relishes – ranging from mild to fiery – that are quick to make and can liven up any dish, making them the soul of every meal. The recipes in Coconut & Sambal use easily accessible ingredients and simple techniques and are interwoven with beguiling tales of life on the islands and vibrant food and travel photography, shining a light on the magnificent but little-known cuisine of Indonesia.

Book: In Her Kitchen


From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her Roasted Spiced Chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables ...

  • Author : Gabriele Galimberti
  • Publisher : Clarkson Potter
  • Release : 11 November 2014
  • Category: Cooking
  • Pages : 248
  • ISBN 13 : 9780804185561

GET THIS EBOOK
Book In Her Kitchen
Score: 3
From 1 Ratings

In Her Kitchen Book Summary :

In a gorgeous keepsake volume based on the slideshow that captured the world’s attention, Gabriele Galimberti’s beautiful portraits of grandmothers from all over the world with their signature dishes stunningly illustrates the international language of food and family. On the eve of a photography trip around the world, Gabriele Galimberti sat down to dinner with his grandmother Marisa. As she had done so many times before, she prepared his favorite ravioli—a gesture of love and an expression of the traditions by which he had come to know her as a child. The care with which she prepared this meal, and the evident pride she took in her dish, led Gabriele to seek out grandmothers and their signature dishes in the sixty countries he visited. The kitchens he photographed illustrate both the diversity of world cuisine and the universal nature of a dish served up with generosity and love. At each woman’s table, Gabriele became a curious and hungry grandson, exploring new ingredients and gathering stories. These vibrant and intimate profiles and photographs pay homage to grandmothers and their cooking everywhere. From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her Roasted Spiced Chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables from China, slow-roasted ratatouille from France, and a decadent toffee trifle from the United States. Taken together or bite by bite, In Her Kitchen taps into our collective affection for these cherished family members and the ways they return that affection. In Her Kitchen is an evocative, loving portrait of the power of food and family, no matter where in the world you sit down for dinner.

Book: Cherry Bombe


Selection of recipes from noted food writers from the editors of the quarterly Cherry bombe.

  • Author : Kerry Diamond
  • Publisher : Clarkson Potter
  • Release : 31 July 2021
  • Category: COOKING
  • Pages : 256
  • ISBN 13 : 9780553459524

GET THIS EBOOK
Book Cherry Bombe

Cherry Bombe Book Summary :

Selection of recipes from noted food writers from the editors of the quarterly Cherry bombe.

Book: Fire Islands


  • Author : Eleanor Ford
  • Publisher : Allen & Unwin
  • Release : 06 May 2019
  • Category: Cooking
  • Pages : 240
  • ISBN 13 : 9781760871215

GET THIS EBOOK
Book Fire Islands

Fire Islands Book Summary :

Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes exotic yet achievable, and the food brought to life by stunning photography.

Book: Ideas in Food


This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible.

  • Author : Aki Kamozawa
  • Publisher : Clarkson Potter
  • Release : 28 December 2010
  • Category: Cooking
  • Pages : 320
  • ISBN 13 : 9780307719744

GET THIS EBOOK
Book Ideas in Food
Score: 2.5
From 2 Ratings

Ideas in Food Book Summary :

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

Book: Shiok


This book of Singapore recipes is a veritable compendium of beloved local classics, including the most fabulous Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra ...

  • Author : Terry Tan
  • Publisher : Tuttle Publishing
  • Release : 08 September 2015
  • Category: Cooking
  • Pages : 192
  • ISBN 13 : 9781462917785

GET THIS EBOOK
Book Shiok

Shiok Book Summary :

This beautifully illustrated Singapore cookbook features 100 delicious recipes and simple, clear directions. By every account, Singapore is home to some of the best food on the planet. This tropical island is a veritable cauldron of cultures and culinary traditions, and "shiok!" — a local expression loosely meaning "Wow, delicious!" — succinctly sums up the experience of sampling Singapore's best cooking. This book of Singapore recipes is a veritable compendium of beloved local classics, including the most fabulous Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra and Nasi Ulam. These recipes are well written, easy to follow, and accompanied by clear color photographs. Some of the featured Singaporean recipes include: Beef Rendang Curry Crab Deep-fried Fish in Spicy Coconut Sauce Devil Curry Sambal Roast Chicken Fragrant Coconut Rice Soy-braised Pork Peppery Fish Curry And many more! The reader's acquaintance—or re-acquaintance—with Singapore food promises to be an exciting and mouthwatering experience.

Book: Serendip


Acclaimed chef Peter Kuruvita has reached deep into kitchen experiences with his grandmother and aunties, and has travelled the markets and stalls of the lush green island, to bring us this comprehensive collection of Sri Lankan recipes and ...

  • Author : Peter Kuruvita
  • Publisher : Allen & Unwin
  • Release : 31 July 2021
  • Category: Cookery, Sri Lankan
  • Pages : 255
  • ISBN 13 : 9781741963649

GET THIS EBOOK
Book Serendip
Score: 5
From 1 Ratings

Serendip Book Summary :

Serendip takes us on a rich and rewarding journey through Sri Lanka.s traditional foods, its family-oriented culture and its colourful approach to life.

Book: Indonesian Regional Cooking


Gathers traditional recipes from each region of Indonesia for salads, soups, bread, vegetables, meats, poultry, seafood, side dishes, and desserts

  • Author : Sri Owen
  • Publisher : St Martins Press
  • Release : 31 July 1995
  • Category: Cooking
  • Pages : 289
  • ISBN 13 : 0312118325

GET THIS EBOOK
Book Indonesian Regional Cooking

Indonesian Regional Cooking Book Summary :

Gathers traditional recipes from each region of Indonesia for salads, soups, bread, vegetables, meats, poultry, seafood, side dishes, and desserts

Book: The Rice Book


Containing over 250 rice recipes from around the world, this cookbook also includes information on: the many varieties of rice the nutritional value its history and agriculture the cults, cultures and myths surrounding it and its importance ...

  • Author : Sri Owen
  • Publisher : Macmillan
  • Release : 15 January 1994
  • Category: Cooking
  • Pages : 416
  • ISBN 13 : 0312303394

GET THIS EBOOK
Book The Rice Book

The Rice Book Book Summary :

Containing over 250 rice recipes from around the world, this cookbook also includes information on: the many varieties of rice the nutritional value its history and agriculture the cults, cultures and myths surrounding it and its importance through the ages.

Book: Sri Owen s Indonesian Food


Painstakingly researched, and complemented by the superb photography of Gus Filgate, this book captures all aspects of this diverse culinary culture.

  • Author : Sri Owen
  • Publisher : Pavilion
  • Release : 11 March 2014
  • Category: Cooking
  • Pages : 300
  • ISBN 13 : 9781909815476

GET THIS EBOOK
Book Sri Owen s Indonesian Food

Sri Owen s Indonesian Food Book Summary :

Indonesian Food' is the most comprehensive account of this ancient, exotic and varied cuisine ever published. Sri Owen, the world's leading authority, provides over 100 mouthwatering recipes, from staples and basics to food for festivals and special occasions. All recipes have fascinating introductions which place them in their regional and cultural settings and are easy to follow. The book is split into two parts - in part one a series of introductory chapters examine the role of food in Sri's life, in Indonesian culture and society, with recipes to accompany. Part two explains the essential ingredients and techniques of Indonesian cookery, with notes on availability and substitutions and discussions of modern developments, again with the relevant recipes and variations to accompany each technique. Painstakingly researched, and complemented by the superb photography of Gus Filgate, this book captures all aspects of this diverse culinary culture. Sris 'Indonesian food' has just won best Asian cookbook in the UK at the Gourmand Food Awards

Book: The Little Viet Kitchen


This book delves into Thuy's journey from Vietnam to England, celebrating her love of Vietnamese cooking, culture and way of life and tantalizing the reader's tastebuds alongside their imaginations, turning everyone's kitchen into a Little ...

  • Author : Thuy Diem Pham
  • Publisher : Bloomsbury Publishing
  • Release : 19 April 2018
  • Category: Cooking
  • Pages : 244
  • ISBN 13 : 9781472956439

GET THIS EBOOK
Book The Little Viet Kitchen

The Little Viet Kitchen Book Summary :

“As a child we had nothing and the value of every meal, therefore, was so important to us – this has shaped my love and perspective on food.” Born in a small village in the south of Vietnam, Thuy was surrounded by food and she grew up amidst livestock and fresh produce, with a wonderful variety of fruits, morning markets with freshly picked vegetables and the smells of traditional street food. It's these memories that are the foundation of her food philosophy and culinary creations, and her landmark London restaurant, The Little Viet Kitchen, brings this true taste of Vietnamese cuisine to Islington. It is here that Thuy, along with her husband Dave, has created a dining experience combining the best of restaurateur precision and flair with the comforts of the home kitchen. Embracing all elements of Vietnamese cuisine, Thuy's food enhances and showcases the natural textures and flavours of the organic ingredients she uses. Having moved to the UK aged seven, Thuy has a distinctive approach to Vietnamese cooking in the West, with an authentic core knowledge of Vietnamese culture and a deft understanding of the London restaurant and foodie scene, all of which is brought to life in these pages. Offering a fresh approach and insight into how to make the best of classic dishes and Vietnamese family favourites, it is Thuy's expertise and memories that are the heart of each and every recipe. This book delves into Thuy's journey from Vietnam to England, celebrating her love of Vietnamese cooking, culture and way of life and tantalizing the reader's tastebuds alongside their imaginations, turning everyone's kitchen into a Little Viet Kitchen. Beautiful photography by the brilliant David Loftus accompanies each recipe, all styled by Thuy herself.