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How to Cook dishes from the Pacific Rim
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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
Rebecca Cate Martin Cate
Released: 2016-06-07
Hardcover (352 pages)
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Click Here | - Smuggler s Cove Exotic Cocktails Rum and the Cult of Tiki
Product Description:
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 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 Lola Nita Concepcion
Independently published
Paperback (132 pages)
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Can I tell you a secret?
Authentic Filipino food preparation used to be an all-day affair. Up before the sun, eat after the sun disappears.
Not anymore. With today’s Instant Pot® technology, those fantastic and mouthwatering meals can be now be made in a fraction of that time. I’ve taken my Grandmother’s to-die-for recipes and adapted them to meet our “hurry-hurry” schedules. No more slaving over smoky wood stoves, merely assemble the ingredients, pop them in your Instant Pot® and Viola! Eye-popping meals that are sure to satisfy your most picky family members. I doubt if there will be any leftovers!
Prepare tasty and nutritious, mouthwatering Adobos in 8 minutes! Afritadas that will bring tears to your guests’ eyes! Pinoy Pork Ribs that are better than anything you’ve ever tasted! Do you like Pork Binagoongan? Would you like cooking it in only 15 minutes? I know you like Kikiam. Create this fantastic dish in almost no time at all. 15 minute Beef Asado? Of course! Who can forget Togue Guisado? Would you like to enjoy it, prepared perfectly, in only 8 minutes? These are just the proverbial “Tips of the Iceberg”.
If the idea of saving time when preparing authentic, amazing Filipino dishes appeals to you, this book’s definitely YOU!
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By Desmond Tan
Ten Speed Press
Released: 2017-03-28
Hardcover (272 pages)
![Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/61OBVE22akL._SL160_.jpg) | List Price: $29.99*
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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 Jacqueline Chio-Lauri
Agate Surrey
Hardcover (248 pages)
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“An engrossing, page-turner of a cookbook.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s Table
You may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.
Lauded as the next big thing by the likes of Anthony Bourdain and Jonathan Gold, Filipino food can be somewhat difficult to define, as it melds indigenous dishes with myriad foreign influences from Chinese and Spanish to South East Asian and even American. And as Filipinos have left their archipelago and set down roots all over the world, it has proven to be a highly adaptable cuisine, lending itself to different diets, preferences, and ingredients.
The New Filipino Kitchen collects 30 recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from the White House executive chef Cristeta Comerford, Bocuse d’Or Norway winner Christian André Pettersen, 2015 MasterChef New Zealand runner-up Leo Fernandez, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture. |
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By Abraham Conlon & Hugh Amano
Ten Speed Press
Released: 2016-10-25
Hardcover (320 pages)
![The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/61a%2BuSQuKHL._SL160_.jpg) | List Price: $35.00*
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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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By Liza Agbanlog
Page Street Publishing
Released: 2018-08-14
Paperback (192 pages)
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Bring the Exciting Flavors of the Philippines into Your Kitchen Experience classic and authentic recipes from the Philippines with Quintessential Filipino Cooking. This incredible collection of 75 recipes highlights the traditions and favors of Filipino cooking, and gives each one Liza’s personal touch that takes it to the next level. These recipes highlight the standout favors of Austronesian, Malay-Indonesian, Indian, Japanese, Chinese, Spanish and American cuisines to make unforgettable dishes. Using easy-to-find ingredients and simple techniques Liza teaches readers to cook their own lumpia (spring rolls), sinigang (sour soup), longganisa (sausage), adobo (chicken or pork), kare kare (stewed oxtail), leche fan and more. |
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By Stephen Siegelman
Brand: Ten Speed Press
Released: 2005-04-01
Hardcover (192 pages)
![Trader Vic s Tiki Party!: Cocktails and Food to Share with Friends [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/51a8qP3J%2BFL._SL160_.jpg) | List Price: $19.99*
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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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