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This book offers 172 recipes, including a section on the traditional Lob, a dish usually made with beef but also with chicken, fish or wild game that is reserved for holidays and special occasions. A glossary defines staple ingredients such as bamboo shoots, cilantro, coconut milk, fresh ginger, kaffir lime leaves, and lemongrass. The author also incorporates western ingredients in the dishes.

Hawaii's residents are among the most ethnically diverse in the world - including contributions from the many cultures that have settled there. Going far beyond a typical mainland idea of luau fare - poi, pineapple and roast pig - Hawaiian food is based on an immense number of fresh, natural ingredients, such as taro root, coconuts and bananas, originally brought by the Polnesians: beans, port, tomatoes and peppers brought by the Portuguese: rice, spices and cooking techniques from China and Jap...

IACP Award Winner Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.Located at the crossroads between China, India, and the nation...

This title features classic Filipino recipes, made easy with 70 authentic traditional dishes, shown step-by-step in 400 beautiful photographs. It offers a sensational collection of traditional and exotic recipes that captures the essence of the cuisine. It also features a concise introduction about life in the Philippines, with information about the region, the geography, festivals, history and culinary traditions. Each easy-to-follow recipe is illustrated with a beautiful picture of the finishe...

Take a delicious journey to the islands of the South Pacific. This unique cookbook includes an illustrated guide to tropical fruits and vegetables with advice, selection and storage suggestions, over 200 tropical and nutritious recipes.

This mad-cap collection of edible Australiana will win over anyone with a love for the land of the Great Barrier Reef, Sydney Opera House and Big Banana. Style maven Katherine Sabbath's deliciously witty cakes range from kitsch and cute, to stylish and sophisticated. Start at Chapter One, Easy As, for beginner baking heaven. Enter stage left: the giant Fairy Bread Cake, Flamin' Galah Cupcakes and Opal Cookies. Progress to Chapter Two, She'll Be Right, to create a Jaw-some man-eater from a da...

**Semifinalist in the IACP Cookbook Awards** In the current jumble of pan-Asian and Nuevo-Latino fusion, Aranas's sensible, solid home cooking stands out. Food and Wine In The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavours of her ancestral Filipino homeland, taking readers on a gastronomic tour from sweet and spicy to smoky and tangy while transforming delicious native recipes into easy-to-make meals. Even if you're an experienced Filipi...

James Halliday's Australian Wine Companion is the No.1 bestselling guide on wineries and wine in Australia. Keenly anticipated by winemakers, faithful collectors and wine lovers alike, the 2011 edition has been completely revised and updated to bring you up-to-the-minute information. Halliday shares his extensive knowledge of wine via detailed tasting notes, each of which includes vintage-specific ratings and advice on optimal drinking, as well as alcohol content, price and a value rating. He pr...

From roadside to restaurant, Southeast Asia's Best Recipes presents a mouthwatering culinary tour of Southeast Asia's most scrumptious food. Enjoy an abundance of different dishes from Southeast Asia's rich and varied cuisine, such as Singapore's fascinating cosmopolitan offerings, Thailand's sinfully spicy dishes or Vietnam's refreshingly healthy recipes.