Heritage Drinks of Myanmar takes the reader on an anthropological journey through emerald mountains and rust-red valleys to showcase some of the myriad alcoholic drinks made in this unique and fascinating country. In Myanmar, freshly brewed and distilled beers, wines, and spirits are integral parts of village economies, providing health, communal, and financial benefits. Rice whiskeys infused with insects and fresh beers made from a cornucopia of grains await eager drinkers, brewed as they have...
Beyond Bok Choy is the first book to help consumers identify, choose, and--most importantly--cook the enormous variety of increasingly available Asian Vegetables. Top chefs discovered these tasty leafy greens, squashes, peas and beans, mushrooms, and herbs several years ago, and many varieties are appearing in supermarkets, farmers' markets, and seed catalogs as well as in Asian flavors, there has been little information available to home cooks on how to add these vegetables to their repertoire....
The Peranakan or Baba and Nonya culture is the result of intermarriage, from the 15th century, between Chinese immigrants and the local population of Indonesia and Malaya.The resulting fusion of cuisines, however, is not just of China and the Southeast Asian archipelago, but also from Portugal, the Netherlands and England, as well as the places they colonized.Nonya Heritage Kitchen brings together the stories of how popular food, cooking techniques, ingredients and utensils from these spheres of...
Only one chef has proved her mastery over celebrity chef Bobby Flay in the Food Network's Pad Thai Throwdown challenge: Nongkran Daks. Now, the master chef and owner of Virginia's renowned Thai Basil restaurant shares her secrets for creating Thai cuisine's most beloved dishes at home--using ingredients that can be found in most grocery stores. In Nong's Thai Kitchen, Daks teams up with veteran food writer Alexandra Greeley to show readers how to prepare classic Thai recipes such as: Chicken...
Learn authentic and delicious Filipino recipes along with culinary culture and history with this beautifully illustrated Philippines cookbook. From the national dishes such as adobe, lechon and sinigang, to the fiery foods of the Bicol region where coconut milk is a favored ingredient, Filipino food is a concoction of tantalizing textures, flavors and colors. Superb color photographs and detailed information on local ingredients make The Food of the Philippines perfect for anyone curious about...
