Featured Titles
Audra Morrice: Cook & FeastAudra Morrice: Cook & Feast by Morrice, Audra

The varied recipes in this book, from Asian to Western and those inspired by each other, are easy to follow yet produce impressive, mouth-watering dishes suitable for daily meals as well as parties big and small. In addition, Audra gives simple, practical principles of organising the preparation of ingredients and the cooking of dishes to make the processes in the kitchen stress free and enjoyable.

Illustrated Moxibustion Therapy: A Natural Way Of Prevention And Treatment Through Traditional Chinese MedicineIllustrated Moxibustion Therapy: A Natural Way Of Prevention And Treatment Through Traditional Chinese Medicine by Duan Xuezhong

In China, moxibustion - the practice of burning Chinese mugwort leaves over a patient's acupoints - is a natural therapy that has been handed down from generation to generation for several thousands of years. This volume details everything readers need to know to get started enjoying the benefits of moxibustion for both health and beauty.

Southeast Asia's Best Recipes From Bangkok To BaliSoutheast Asia's Best Recipes From Bangkok To Bali by Hutton, Wendy; Masano Kawana

Cook delicious and healthy dishes from Thailand, Vietnam, Malaysia, Indonesia, Cambodia and all across the region with this easy-to-follow Southeast Asian cookbook.

Book Of Tea, The: Beauty, Simplicity And The Zen AestheticBook Of Tea, The: Beauty, Simplicity And The Zen Aesthetic by Okakura Kakuzo

This classic work by Okakura Kakuzo has inspired many generations of readers by illuminating the underlying spirit and message of the venerable Japanese tea masters. The Book of Tea doesn't focus on the tea ceremony itself, but rather on the Zen Buddhist philosophy behind it. Kakuzo teaches us to cultivate an everyday awareness of the beauty in all the common things around us. His powerful message is even more relevant today than when he wrote this book, and it serves as a wonderful introduction to the aesthetics of Japanese culture.

Keto Baked: Ketogenic Baking & DessertsKeto Baked: Ketogenic Baking & Desserts by Peterson, Kelly Tan; Dan Paterson

Keto diet expert and writer Kelly Tan Peterson is back with her latest release, Keto Baked. Between recipes as well as advice from her husband, Dr. Dan, on the health benefits of the Keto diet, in this 240-paged book, Kelly relates the story of how she began experimenting with baking while respecting the Keto lifestyle guidelines with an unlikely ally - her mother. In this new release, Kelly shares some of the recipes that she created for her mother, including Butter Cake, and Tiramisu. With Keto Baked, Kelly shows how traditional desserts can be altered as a healthy alternative that doesn't compromise the Keto diet. Dr. Dan also shares his insights on the health benefits and disease prevention of the Keto lifestyle. Keto Baked is not only a revolutionary cookbook but also a look into how the Keto lifestyle helped a daughter and mother forge the strongest bond.

My Bangladesh Kitchen: Recipes And Food Memories From A Family TableMy Bangladesh Kitchen: Recipes And Food Memories From A Family Table by Hamilton, Saira

The food of Bangladesh is explored in this evocative new cookbook. Saira presents 100 traditional family dishes full of intriguing spice and flavour, all gorgeously photographed by Ian Garlick. Bangladesh is a land of contrasts, from busy cities to the lush and fertile countryside, with fish ponds, lakes and rivers at every turn. The cuisine reflects the abundance of vegetables and fish, and has a distinctive taste defined in particular by the ubiquitous mustard oil, and the five- spice blend called panch poran.

Asma's Indian KitchenAsma's Indian Kitchen by Asma Khan

Let Asma Khan feed your soul with this collection of authentic Indian recipes. Follow the route of the Darjeeling Express train from Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad. Award-winning restaurant Darjeeling Express began life as a dinner party with friends; Indian food lovingly cooked from family recipes that go back generations. In this book, Asma reveals the secret to her success, telling her immigrant's story and how food brought her home. The recipes pay homage to her royal Mughlai ancestry and follow the route of the Darjeeling Express train from the busy streets of Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad.

Food Of Northern Thailand, TheFood Of Northern Thailand, The by Bush, Austin

The food of northern Thailand is a world away from the highly refined, royal court- and Chinese-influenced style of cooking in Bangkok--the Thai food that most of us are familiar with. It's a cuisine with its own distinct identity, one that is rustic and earthy, meaty and fragrant; one with roots in the Thai repertoire but with branches that extend into unfamiliar areas; a cuisine that feels ancient, but is ever evolving. A writer, photographer, and travel-guide writer, Austin Bush has lived in Thailand for nearly 20 years. In this book, Bush travels across northern Thailand to talk to the region's home cooks, academics, restaurateurs, writers, and hawkers. Their recipes and stories, along with Bush's photographs, capture the people, countryside, markets, and of course, dishes and cooking techniques of northern Thailand.

Feast: Food Of The Islamic WorldFeast: Food Of The Islamic World by Helou, Anissa

A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices. Anissa Helou's Feast represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread, and its myriad variations, from pita and chapatti to Turkish boreks and Lebanese fatayer. From humble grains and pulses come slow-cooked biryanis, Saudi Arabia's national dish of Lamb kabsa and magnificent jewelled rice dishes from Iran and Pakistan. With more than 300 recipes, spectacular food photography and interspersed with enchanting anecdotes, Feast is a comprehensive and dazzling mosaic of Islamic food culture across the globe.

Bekwoh: Stories & Recipes From Peninsular Malaysia's East CoastBekwoh: Stories & Recipes From Peninsular Malaysia's East Coast by Koh, Bryan

In his third book, Bryan turns his attention to the food of the Malaysian Peninsula's east coast, comprising the states of Kelantan, Terengganu and Pahang. Researched and written over the span of two years, Bekwoh is a journey, from the fishing villages of Terengganu where keropok lekor is made, to Kota Bharu's famous central market with its giddying selection of kuih (local snacks), from the border town of Tumpat for khao jam to the lemang and rendang shacks in Pahang. It also touches on the daily and festive foods of the Peranakan Chinese communities in Kelantan and Terengganu. Essentially an East Coast term for vast cooking vessels, Bekwoh suggests abundance, big-heartedness and merriment, and that is what Bryan serves up, with a collection of over 100 recipes.

Allanbakes Really Good No-Nonsense Nyonya TreatsAllanbakes Really Good No-Nonsense Nyonya Treats by Teoh, Allan Albert

Prepare irresistable Peranakan snacks and desserts at home with ease. AllanBakes Really Good No-Nonsense Nyonya Treats takes a no-frills approach and distils into simple steps the art of preparing these crowd-pleasing delights. From the creamy and sticky kuih salat (steamed glutinous rice cake with a coconut custard layer) to the hearty, sweet and savoury Nyonya chang (savoury rice dumpling) and the crispy and fluffy kuih bahulu (petite egg sponge cakes), this collection of colourful, rich and aromatic treats will be relished by everyone. With this book, creating traditional Nyonya favourites in the kitchen will be as enjoyable as savouring them.

Allanbakes Really Good No-Nonsense CookiesAllanbakes Really Good No-Nonsense Cookies by Teoh, Allan Albert

Sweet, savoury and surprisingly straightforward - explore the limitless possibilities for cookies without complicated steps in AllanBakes Really Good No-Nonsense Cookies. This collection of recipes features classics and new creations with unexpected flavours. Indulge the taste buds with crispy salted egg yolk cornflake cookies, or surprise your loved ones with red curry cookies and eggless longan cookies. While playing with flavours and textures, Allan takes a no-frills approach and keeps his recipes easy to understand. Satisfying those cookie cravings at home has never been more enjoyable.

Allanbakes Really Good No-Nonsense CakesAllanbakes Really Good No-Nonsense Cakes by Teoh, Allan Albert

Prepare scrumptious home-baked cakes with little fuss. AllanBakes Really Good No-Nonsense Cakes serves up a collection of seriously delicious cakes that can be baked effortlessly at home. Indulge in luscious treats such as molten lava cake, berries and cream shortcake, and rich chocolate cream cheese pound cake, or try the unusual black pepper cake. Allan's no-frills approach keeps his recipes easy to understand. Be it a special occasion or a quiet afternoon treat, there is always room for a slice or two of Allan's honestly good creations.

No Sugar, Low Carb, No Guilt: Japanese Style DessertsNo Sugar, Low Carb, No Guilt: Japanese Style Desserts by Hisae Sakamoto

It's time to stop feeling guilty about eating desserts. As a patissier and nutritionist, Hisae Sakamoto recognises that many people struggle to balance their health and love for sweet treats. She came up with the perfect solution by creating sugar-free options for popular desserts. While these creations look like and taste as delicious as their typical versions, they will be kinder on the body. This collection of healthy, low-sugar recipes can be made by beginners and experienced bakers alike.

Creative Baking: Macarons BasicsCreative Baking: Macarons Basics by Tan Phay Shing

With their delicate meringue-based shells and variety of decadent fillings, macarons are the perfect treat to share with family and friends. Now you can take them to the next level with creative baker Tan Phay Shing. Her first book, Creative Baking: Macarons, took the baking world by storm with a collection of macarons in the shape of animals, vehicles and things around the house. In this book, she shares all the basic techniques she uses to make her adorable macarons.

When We Were Kings: A Golden Era Of Singapore RugbyWhen We Were Kings: A Golden Era Of Singapore Rugby by Robert, Godfrey

The 1978 Singapore rugby team made history by beating the powerful Kiwis, clinching the Malaysian Rugby Union Cup and winning a treble of national awards. Yet their triumphs were all but wiped from sporting history. Veteran sportswriter Godfrey Robert traces the blood, sweat and tears behind an extraordinary decade for Singapore rugby, starting in 1972 with the controversial first all-Asian team and culminating in another unthinkable victory in 1982. When We Were Kings includes first-person accounts from the heroes of the day: Coach Natahar Bava, skipper Song Koon Poh, Singapore Rugby Union boss Howard Cashin and many others.

On The Table At Home: Food I Love To MakeOn The Table At Home: Food I Love To Make by Graham, Danielle Peita

Model, mother, home cook and now author, Danielle Graham is a woman of style, passion and substance. In this beautifully photographed book of her favourite healthy and delicious recipes, she shares the greatest gift her family has given her - the love of good food, and a passion for cooking with heart and soul. This is the food she cooks for her family and friends - a combination of Asian and European style dishes, each with its own story, inspired by people and places dear to her, and adapted with her own personal touches. Danielle has gathered over 70 recipes from her childhood favourites, from cooking lessons with her chef friends and from dishes she discovered during her international travels, and made them her own with personal touches. It will inspire you to nourish those that you hold close to your heart and to sit around the table at your home, enjoying the food you love to make. Invest in goodness, cook with passion and make it real.

Quintessential Filipino Cooking: 75 Authentic And Classic Recipes Of The PhilippinesQuintessential Filipino Cooking: 75 Authentic And Classic Recipes Of The Philippines by Agbanlog, Liza

Experience classic and authentic recipes from the Philippines with Quintessential Filipino Cooking. This incredible collection of 75 recipes highlights the traditions and favors of Filipino cooking, and gives each one Liza's personal touch that takes it to the next level. These recipes highlight the standout favors of Austronesian, Malay-Indonesian, Indian, Japanese, Chinese, Spanish and American cuisines to make unforgettable dishes. Using easy-to-find ingredients and simple techniques Liza teaches readers to cook their own lumpia (spring rolls), sinigang (sour soup), longganisa (sausage), adobo (chicken or pork), kare kare (stewed oxtail), leche fan and more.

Onigiri: Fun & Creative Recipes For Japanese Rice BallsOnigiri: Fun & Creative Recipes For Japanese Rice Balls by Sanae Inada

One of Japan's favourite comfort foods, onigiri or rice balls are quick and easy to put together, nutritious, low in fat and, most importantly, delicious. This cookbook shows you how easy it is to prepare onigiri for any occasion, whether it is for a meal or a tasty snack to pack in your lunchbox. With this collection of 50 recipes, discover the endless variety of onigiri you can create with just a few simple ingredients. Treat yourself to classic Japanese favourites such as Tarako (Salted Cod Roe) Onigiri, Tenmusu and Umeboshi Onigiri, or fun creations such as Omurice Onigiri, Dry Curry Onigiri and Chicken Rice Onigiri with this cookbook.

Dash Of Szechwan, ADash Of Szechwan, A by Chen Kentaro

A Dash of Szechwan presents more than 50 delicious recipes from Chen Kentaro, the Executive Chef behind the multiple Michelin star awarded restaurant, Shisen Hanten. Chef Kentaro's recipes showcase the very best of authentic Chinese Szechwan cuisine, and he proves that award-winning quality food does not need to be complicated. Each dish is complemented with beautiful food photography, and the step-by-step images help illustrate the slightly more complex techniques.