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Easy Japanese Cooking: Noodle Comfort Review

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(More customer reviews)Every culture's culinary traditions include the concept of 'comfort foods', dishes that are as psychologically beneficial as they are easy to prepare and tasty. Beautifully illustrated, "Easy Japanese Cooking: Noodle Comfort" features more than fifty 'user friendly' recipes compiled by Kentaro Kobayashi that showcase Japanese 'comfort cuisine'. With their ingredient lists and step-by-step preparation instructions, the recipes range from Pan Fried Chicken Soba; Spicy Meat Tan Tan Noodles; and Fedelini with Crab and Cabbage; to Kiyamugi with Pork and Sesame Sauce; Dumpling Soup; and Yakisoba with Ham. Ideal for homemakers wanting to culturally enrich their family meals, "Easy Japanese Cooking: Noodle Comfort" is an ideal addition to their multi-cultural and ethnic cuisine cookbook collections.

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Easy Japanese Cooking: Noodle Comfort features a collection of more than 50 delicious, easy-to-make noodle recipes. There is also a section of side dishes and dessert recipes to accompany your noodle entrees. Categories and recipes include:Chinese Noodle Dishes:· Basic Noodles / Cold Noodles / Sesame and Chicken / Cold Basic Noodles / Minced Pork and Cucumber / Thai Noodles / Tofu and Kudzu Sauce / Ramen Noodles / Chicken SobaUdon Soba (Wheat Noodle, Buckwheat Noodle) Dishes:· Curry Udon / Curry Soba / Healthy Vegetable Soba / Plain Noodles / Cold Noodles with a Warm Sauce / Duck Meat and Noodles / Miso Noodles / Stewed Noodles / Miso Pork NoodlesFried Soba Dishes:· Ham and Bean Sprout Soba / Kudzu Sauce and Fried Soba / Ham and Omelet Fried Soba / Crunchy SobaRice Vermicelli, Vietnam Noodle, Cold Noodle Dishes:· Fried Vermicelli / Vietnam style chicken and Noodles/ Korean Cold NoodlesFor the Love of Noodles, Do It Right!:· Roast Pork and Noodles / Fried Rice Cakes and Udon / Shrimp Tempura Noodles / Handmade Noodles / Potato Gnocchi / Simmered Dough Balls and NoodlesPasta Dishes:· Vongole Bianco / Seafood Marinara and Linguine / Carbonara / Mushroom Fettuccine / Ricotta, Egg and Tomato Spaghetti / Meat and Spinach Linguine / Crab and Cabbage Fettuccine / Potato and Basil Spaghetti / Chilled Eggplant and Anchovies Angel Hair / Spinach Lasagna / Penne Crème GratinThin Wheat Noodle Dishes:· Oyster / Noodle Jumble / Fresh Water Clam Cream Noodles / Simple Noodles / Onion and Okra Noodles / Cold Soumen Noodles / Coconut Milk Curry Asian Noodles / Pork and Sesame Noodles / Korean SoumenSmall Side Dishes and Desserts:· Japanese White Radish and Soy Sauce / Cabbage and Miso Mayonnaise / Grilled Eggplant and Spicy Oyster Sauce / Pickled Vegetable / Fried Eggs / Deep Fried Bean Curd / Celery and Red Pepper Marine / Scallop Carpaccio / Fruit Tomato and Cheese / Milk Jelly / Strawberry Yogurt Jelly / Lemon Syrup and Tea Jelly

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Asian Fusion Review

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(More customer reviews)It's not only in the US that ingredients are hard to obtain. Granted all the Asian varieties can be found in Asia but let's be real... where can one find pigeon to cook? From the window sill? The last time I saw morel mushrooms were at Dean and Deluca in NYC's Soho, and ok, maybe this French restaurant in Kuala Lumpur called Frangipani. Not a very practical book for the home kitchen, unless you're trying to impress someone by bending backwards to get the ingredients. It is nonetheless a book of culinary artistry. Beautiful photography with daring concepts. Brugger has an impressive resume, and his creations are quite audacious. He does try (a little too hard I think) and should be commended for just trying, although these days I wonder why people bother with fusion when Asian food is best eaten on it's native plate. I don't think I'd enjoy mixing a feta and olive greek salad and chinese winter melon soup with red dates for starters, indian curry and sushi for main course, and coffee cheesecake topped with red bean paste for dessert without feeling like I want to puke.

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This book covers "Fusion Cuisine" or "East/West Cuisine"—cuisine that emphasizes the blending of foods, spices, flavorings and techniques formerly isolated from each other within Asian or European kitchens.

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Everybody's San Francisco Cookbook Review

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(More customer reviews)This book has really expanded my cooking. I've always been afraid to do any ethnic cooking, in large part because I was afraid of exotic ingredients and never enjoyed dumbed down recipies that leave out those ingredients. This book gives useful background info on the cooking of many regions (Japan, China, Middle East, South America), then gives great descriptions of the ingredients that it calls for. I live in San Francisco, and it's been great fun using the guide to ethnic food stores and tracking down things like galangal and lemongrass.
Ingredients aside, most of the recipies are straightforward, and I've had great success with them. The ingredient lists on many recipies are intimidating, but usually preparation is quick (measuring them into a food processor, etc.).
It's been very satisfying to cook many of my favorite restaurant foods. Hot and sour soup one night. Chicken curry another. I also learned about great dishes I never heard of before. My favorite section is Southeast Asia. The peanut sauces are killer.
The menu suggestions have been very useful, as well, because I really don't know what dishes to combine for a dinner party.
I use the book whenever I'm in a cooking rut and want to try something new.

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A delicious celebration of San Francisco's ethnic cuisines, revealing the secrets of cooking the City's global dishes. Features the foods of China, India, Italy, Japan, Latin America, the Middle East, Morocco, Southeast Asia, and Spain. Demystifies the world's everyday dishes with easy-to-understand recipes, tips on technique, and suggested menus. Includes recipes for popular dishes from the City's best restaurants, from Cha Cha Cha's Cajun Shrimp and Straits Cafe's Barbecued Fish in Banana Leaf to Rose Pistola's Gnocchi with Calamari Bolognese. Informs with a detailed glossary of ingredients that explains not only what they are, but also how to buy them a jar in the spice rack, a fresh bundle in the produce section, a plastic bag in the freezer case. Provides an extensive guide to Bay Area specialty food stores, showing you where to find elusive ingredients, from caches of fresh galangal root in San Francisco's Chinatown to bags of papas criollas in San Rafael; from Indian spice-filled warehouses in Berkeley to pan-Asian produce-filled supermarkets in Silicon Valley. The San Francisco Bay Area is a wonderful place to live. It holds a bounty of cultures, a diversity that enhances our lives. Few areas of the globe have such varied culinary offerings. So go out, explore the ethnic markets, and get down to some of the best cooking on the planet.

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The Blue Elephant Cookbook: Royal Thai Cuisine Review

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(More customer reviews)A Magnificent Book from a Refined Establishment The Brussels based Blue Elephant which now includes 7 international branches and is still growing did a magnificent job with this cookbook as always under the guiding eye of its original founder Mr. Karl Steppe.
Exotic recipes include Green, Red and Yellow curry dishes for beef, chicken, lamb, and vegetarian courses. This in addition to delightful and sophisticated trademarks such as the Chicken Souffle, the Tom Yum khung prawn soup, Seafood Cassoulet, the Tod Man Pla fish cakes, crab claws, pad thai noodles, several varieities of stir fry rice, the restaurants star Jasmine Cake dessert, coconut sorbet, and bananna cake.
If you are ever in Beirut, Brussels, Dubai, Copenhagen, Paris, London, Lyon or New Delhi don't pass up the chance to visit the incredible experience of dining at this top notch sophisticated establishment. From the moment you enter a Blue Elephant you will be dazzled by the exotic decor.

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Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam Review

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(More customer reviews)This book more than fulfills my expectations of a book on SE Asian food. There are excellent introductory comments about the background to foods from different areas and easy to follow recipes.

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The diversity of cooking styles and the delicious range of fresh ingredients are just two of the reasons for the allure of Southeast Asian cooking. With a selection of recipes showing the varieties and unique properties of each cuisine, from tangy Thai salads, satisfying Vietnamese soups, aromatic Indonesian curries and exquisite Malaysian sambals, Southeast Asian Food is the authoritative book on the subject. With the help of the author's clear and easy-to-follow instructions and her knowledge of the local foods, you'll be able to recreate these delightful, fragrant dishes in your own kitchen. As Brissenden says, "With the world full of same-tasting, instant approaches to Southeast Asian food through packets and jars, this book aims to serve as a guide to cooks who wish to enjoy its true freshness and variety by cooking it for themselves. If it also conveys a sense of a rich and diverse set of culinary traditions I shall be more than happy."

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Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes Review

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(More customer reviews)If I were to use one word to describe Harumi Kurihara's second cookbook, Harumi's Japanese Home Cooking, it would be, "essential". It is 160 pages of bliss. Ms. Kurihara's writing is clear and concise, enabling even the most novice cook to delve into the realm of Japanese cooking with the greatest of ease and complete success.
Harumi Kurihara has become an icon in Japan, and it's easy to see why. Her detailed techniques and stunning photographs convey her love for cooking and draw the reader in.
The book begins with Japanese cooking techniques to help you get started, (and leaves me wanting a ginger grater) and is rounded out with a glossary at the end. Throughout the book there are Harumi's Hints, Ingredients Notes and Menu Planning tips as well as a full section on menu planning at the back of the book and a short, but very informative, section on Bento-or Japanese lunch boxes. There is nothing this book doesn't have to set you on your way to creating beautiful Japanese meals in your own home.
Beyond the miso soup variations, my personal list of must-makes includes Japanese Green Tea Risotto, Pork in Crispy Breadcrumbs and Grilled Salmon "Yuan" Style.
Don't miss the chance to pick up your own copy!

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Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi's Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind. Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions

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The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens Review

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(More customer reviews)Patricia did a really good job in creating this cookbook with not just beautiful images but also the recipes are taste-proof (meaning that the dishes in this book has been cooked and for sure been worth the word - yummy!!! to be placed in the book!) This is indeed a great find as there is a lot of recipes and I know some of you out there prefer images, however this book is going to cook your way into your stomach. Do not be afraid to get one as this is on my top favorite cookbooks to choose from when cooking for friends!
Most of the dishes in here has been a long-time favorite, and I am licking my lips just typing about the it... heehee
A book not only has history of flavor, but also a mixed of wonderful imagination of taste!
Hope you will enjoy the book as much as I do and not be afraid to try try try!
Cheers :))

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Asian grandmothers - whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent - are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.

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