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Tempted By Tempeh: 30 Creative Recipes For Fermented Soybean CakesTempted By Tempeh: 30 Creative Recipes For Fermented Soybean Cakes by Tseng, Susianto; George Jacobs

Tempeh, or fermented soybean cake, is a traditional Indonesian food that is highly versatile to cook with. Discover the exciting ways to prepare delicious tempeh at home with this collection of 30 creative recipes that range from savoury snacks and hearty mains to delightful desserts. This book also looks at the nutrition of tempeh and includes a fully illustrated step-by-step guide on how to make tempeh in your own kitchen. Whether you are new to tempeh or are already familiar with it, you will be inspired by how effortless it is to incorporate this incredibly nutritious soy food into any meal.

My Rendang Isn't Crispy And Other Favourite Malaysian DishesMy Rendang Isn't Crispy And Other Favourite Malaysian Dishes by Olpin, Zaleha Kadir

Take a culinary voyage through the vibrant flavours of Malaysia with MasterChef UK contestant, Zaleha Kadir Olpin, as she shares her favourite family recipes in this cookbook. Mostly handed down from her mother and grandmother, Zaleha's recipes maintain traditional methods of cooking, but are suitable for use in the modern kitchen so you can experience Malaysian cuisine in all its authenticity. She also shares lessons she learnt growing up in a culinary family, with insights into the importance of food in Malaysian culture. Written from the heart, this book will appeal to anyone looking to expand their flavour repertoire or just wanting to dip their toes into the delightful world of Malaysian cooking.

Chinese Street Food: A Field Guide For The Adventurous DinerChinese Street Food: A Field Guide For The Adventurous Diner by Kasell, Frank

Street food is the fuel of daily life in China, just as it has been for generations. In every Chinese city, adventurous travelers seeking a deeper understanding of authentic Chinese culture can find unique local street foods unavailable anywhere else in the world. If you want to sample these treasures but don't know where to start, look no further. With full-color pictures, taste descriptions, Chinese characters and pinyin names of hundreds of foods from 53 Chinese cities, this book gives you all the information you need to find the most delicious local dishes China can offer.

Delicious Places: New Food Culture, Restaurants And Interiors by Gestalten (Ed.)

Food culture has come a long way. New restaurants, bars and cafés are born out of fresh ideas that, with a clever twist, lead to an unprecedented culinary experience that balances location and concept - and ultimately influences a new world of food. Delicious Places collects the examples that execute the business idea in the best possible way. Single-dish restaurants, traditional pasticcerias, fisherman cooperatives with the freshest produce or high-end restaurants in the mountains. They offer a unique experience that starts the moment you set foot in the door and spans from the interiors to the branding, and behind the scenes to the supply chains and sustainable procedures.

Chinese Wine Renaissance, The; A Wine Lover's CompanionChinese Wine Renaissance, The; A Wine Lover's Companion by Wang, Janet Z.

The Chinese have been making wines since the days of the Silk Road and they have a rich, yet little known wine culture. While in the past it was largely grain wine that was consumed, China's grape wine market is worth around $18 billion a year. It produces over one billion litres annually, making it one of the largest wine producers and consumers in the world. This well-researched book presents the past, the present and future of Chinese wines, set against the fascinating backdrop of Chinese culture. In an accessible and comprehensive tone, this guide covers the relationship between Chinese philosophy and wine, the rise of grape wine in modern China, the different varieties of Chinese wines, how to pair them with Chinese food and explores wine etiquette and customs.

Chinese Takeaway CookbookChinese Takeaway Cookbook by Wan, Kwoklyn

Chinese is the UK's favourite takeout food, and it's beloved all over the world. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeaway Cookbook. Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed - and most of them can be on the table in 20 minutes or less.

Dim Sum Basics: Irresistible Bite-Sized Snacks Made EasyDim Sum Basics: Irresistible Bite-Sized Snacks Made Easy by Ng Lip Kah

Learn to prepare authentic dim sum snacks with ease from dim sum master Ng Lip Kah. Chef Ng demonstrates how to make all-time favourites like siew mai (pork dumplings), paper-wrapped chicken, glutinous rice in lotus leaf and egg tarts; as well as creative additions such as salted egg yolk custard buns and snow skin dumplings. Written in an easy-to-follow manner and presented with step-by-step photographs, these recipes will help perfect your skills in making dim sum, be it moulding dumplings into various shapes or preparing crisp and flaky pastries.

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.

Delicious Heirlooms: Stories Behind Singapore's Oldest Family-Run RestaurantsDelicious Heirlooms: Stories Behind Singapore's Oldest Family-Run Restaurants by Ow Kim Kit; Ted Chen

Who was "Fatty Weng"? Which family restaurant is being run by the fourth generation? "Samy's Curry" got its name from its owner, but "Muthu's Curry" didn't - so where did the "Muthu" come from? Discover the answers to these questions and more in this book, which traces the founding and growth of 10 well-known family-run restaurants in Singapore - some dating back to the 1920s.

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.