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How to Cook dishes from the Pacific Rim
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Real & Healthy Chinese Cooking
Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research. All the secret copy cat recipes in ONE cookbook.
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The Pacific Rim is the name used to refer to the regions and countries
bordering the Pacific Ocean. It is as vast and very diverse area
that includes lands on four different continents
(Asia, Australasia, North America and South America). The people
of the Pacific Rim have many diverse traditions, cultures, religions,
and, of course, cuisines.
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By Martin Cate
Ten Speed Pr
Released: 2016-06-07
Hardcover (352 pages)
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Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book.
Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia.
Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history. |
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By Jessica Davis
Independently published
Paperback (150 pages)
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Keto Diet and Air Fryer Made Easy!Do want to eat healthy and tasty KETO meals?
Do you want to get in the best shape of your life quickly and effortlessly? From this cookbook you will learn:- Steps and rules on how to go on the keto diet the right way
- Why you need to make KETO Diet an easy to follow lifestyle
- What you are the pros and cons of the Keto diet and the Air Fryer
- Very Tasty and Mouthwatering meals for a balanced Ketogenic diet
- Quick and Easy snacks to take care of huger pangs throughout the day
The keto recipes in this air fryer cookbook comprise of traditional yummy foods, classic air fryer comfort dishes, and more innovative options for experimenting. Don’t hesitate and start the journey to a healthier lifestyle without sacrificing on taste. Get a copy of this book and start enjoying your Air Fryer! |
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By Nicole Ponseca
Artisan
Released: 2018-11-13
Hardcover (304 pages)
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2019 James Beard Award Finalist
Named a Best Cookbook of the Year by The New Yorker, Boston Globe, Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more
Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters consider Filipino food the next big thing (Vogue declares it “the next great American cuisine”). Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we’re ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine.
The techniques (including braising, boiling, and grilling) are simple, the ingredients are readily available, and the results are extraordinary. There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like kare-kare (oxtail stew) and kinilaw (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced pansit (noodle dishes) and lumpia (spring rolls); Arab-inflected cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed. Included are beloved fried street snacks like ukoy (fritters), and an array of sweets and treats called meryenda. Filled with suitably bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long, festive table piled high with food. Just dig in! |
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By Martha Smith
Independently published
Paperback (84 pages)
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Following a Ketogenic Diet Has Never Been That Easy Before!
In this cookbook you will learn:
- How the Keto diet works - what is Ketosis and how do we know we are in Ketosis
- What foods are allowed and what need to be avoided
- What are the main benefits of living on a ketogenic diet
- What are the main risks of the keto diet and how to avoid them
- 2-week meal plan to make adapting to your new lifestyle easier
- 66 delicious low carb recipes to cook at home
All of these recipes are relaying on easy techniques and ingredients. The results are flavorful and satisfying. Each recipe includes the nutritional information and has up to 7 grams of net carbs. This is the best way to track your macronutrients and customize your diet to fit your unique needs. Get Yours Now!
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By Desmond Tan
TEN SPEED
Released: 2017-03-28
Hardcover (272 pages)
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From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish. Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia. |
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By Stephen Siegelman
Brand: Ten Speed Press
Released: 2005-04-01
Hardcover (192 pages)
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Product Description:
The tiki volcano is erupting all over again, and now Trader Vic’s, the legendary purveyor of Polynesian food, drinks, and fantasy, wants to help us bring it all home. Step behind the bar and into the kitchen at Trader Vic’s and learn how to create the kind of tiki magic that made “the Trader” famous. It’s all here: recipes for 95 of the restaurant’s best-loved tropical cocktails and after-dinner drinks along with more than 35 party-friendly recipes for pupus, tidbits, finger food, entrées, and desserts—all adapted from the past and present menus of Trader Vic’s. Dozens of tips and ideas for inexpensive, easy tiki decorating and entertaining at home are included, as is a guide to the basics of bartending equipment and techniques. Whether it’s a blowout tiki party for friends or a spontaneous occasion to dust off the shaker, this book brings favorite concoctions from Trader Vic’s into your home. An entertaining guide from Trader Vic’s restaurant including 130 recipes for cocktails, pupus, finger food, entrées, and desserts.A follow-up to the popular THE GREAT TIKI DRINK BOOK.Trader Vic’s has 21 company-owned and franchised restaurants around the world—from Emeryville, California; to Berlin, Germany; and Osaka, Japan.Cocktail recipes include the Samoan Fog Cutter, the Tiki Puka Puka, Scorpion, the Kamaiina, and The Original Mai Tai, invented by Trader Vic himself in 1944.Appetizer recipes include crowd-pleasing pan-Asian small plates and nibbles, like Crispy Prawns, Cha Siu Pork, Ahi Tuna Poke, and Key Lime Chiffon Tartlets.Throw a rocking tiki party using the decorating, music-selection, bar-stocking, and menu-planning tips found here. |
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By Martha Cheng
CLARKSON POTTER
Released: 2017-01-24
Hardcover (96 pages)
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Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone together—but now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable. |
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By Abraham Conlon & Hugh Amano
Ten Speed Press
Released: 2016-10-25
Hardcover (320 pages)
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With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice.
An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen. |
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