Monday, July 20, 2009

Asian Cookery Books With A Difference

Here are 5 books on cookery that explore Asian cooking through less-common lens:

  • Classic Asian Salads by Lee Geok Boi. Discover the amazing variety of salads and pickles enjoyed all over Asia in this compendium of more than 200 recipes. From side dishes of pickles to dips to starters and main salad meals, Asian salads are delightfully versatile. Besides the recipes, this book also offers tips and techniques for preparing ingredients for pickling, a comprehensive glossary of ingredients, provides notes on the origins of the dishes and explains how to best enjoy them.
  • Chinese Food Cutting by Cao Nai-Sheng. Food cutting refers to those visual artworks made from various thin-layered food materials using scissors. The results can be used in hotels and restaurants to decorate plates, or to be simply admired as works of art. This volume compiles many examples of the work of Chinese chef Cao Nai-sheng, who has won numerous awards at international culinary art contests.
  • Pairing Wine With Asian Food by Edwin Soon. In Pairing Wine with Asian Food, enologist, wine judge, and wine writer Edwin Soon explores the most important theories of matching wine and Asian cuisine. Discover hundreds of inspired food and wine marriages from Cambodia, China, India, Indonesia, Japan, Korea, Laos, Malaysia, Myanmar, Philippines, Singapore, Sri Lanka, Thailand, and Vietnam, as well as from Burgher, Eurasian, and Nyonya cuisines. Also featured is a special section on matching wine by occasion, such as an Asian finger food party or barbecue, or by type, such as curries, vegetarian dishes or seafood.
  • The Food of Love: Four Centuries of East-West Cuisine by Wendy Hutton.Food of Love presents more than 100 exciting recipes showcasing Eurasian cuisine throughout Asia. Beyond recipes, the book provides an incisive socio-historical perspective of how the Eurasian communities evolved and how their unique cuisines developed over a period of four centuries.
  • Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity & Well-Being by John Belleme & Jan Belleme. This comprehensive and authoritative guide provides information on how to include the healing foods of Japan in everyday meals. Eighteen essential foods from Japan that are still cultivated and prepared using time-honoured methods and recipes are presented. These traditional foods have been proven to cure and prevent degenerative disease and to prevent premature aging. Includes nutritional and medical facts, recipes and tips for creating wholesome and flavourful meals.

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