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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.
On this page, you will find a selection of
Pacific Rim cookbooks, some of which may focus on particular
cuisines and countries, others of which may offer an ecclectic
mix of recipes from around region.
Or you can select from one of the more specialist recipe subcategories:
These web sites may also be of interest:
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Delani Moore
Released: 2012-01-14
Kindle Edition
 | | Product Description:
In this book, you will be taken on a trip around Hawaii where you can enjoy the local cuisine in a whole new way. From appetizers to desserts, you will be able to taste a sampling of the various meals that Hawaiians have held dear for many years. Here is what you will get to try:
Polynesian Chicken
Maui Onion Dip
Loco Moco
Macadamia Nut Pancakes
Hawaiian Roll Sandwiches
Kalua Pig
Hawaiian Baked Beans
Teriyaki Beef
Kilauea Purple Passion Rice
Hawaii Chicken
Huli Huli Chicken
Poi
Shoyu Chicken
Island Styled Fried Rice
Chicken Long Rice
Mochiko Chicken
Lomi Lomi Salmon
Salting Recipe
Hawaiian Chicken Salad
Hawaiian Bread
Hawaiian Banana Nut Bread
Hawaiian chicken kabobs
Lau Lau
Poor Man's Lobster ( Mahi Mahi)
Garlic Butter Sauce
Mahi Mahi with teriyaki sauce marinade
Macadamia Swordfish
Date Relish
Ono Butter mochi
Haupia
Hawaiian Frosted Cake
Chocolate Mochi
Guava Chiffon Cake
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By Barbara Young BSc Med Sci(Hons) PhD MB BChir MRCP FRCPA
Churchill Livingstone
Paperback (413 pages)
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(Churchill Livingstone) Univ. of Sydney, Australia. The emphasis of this atlas remains on human tissues. Many new color illustrations. Line diagrams have been updated and changed to color for clarity. Updated diagrams and tables throughout. Previous edition: c1993. For students. System requirements not cited. Softcover. |
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By Karen Hulene Bartell
Hippocrene Books
Paperback (248 pages)
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A testament to the rich mix of cultures that have influenced the cuisine of the Philippines, "Fine Filipino Food" includes more than 200 easy-to-prepare recipes, a glossary of ingredients, and a guide to ingredient substitutions. |
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By Cheryl Lu-Lien Tan
Voice
Released: 2011-02-08
Paperback (304 pages)
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"Starting with charred fried rice and ending with flaky pineapple tarts, Cheryl Lu-Lien Tan takes us along on a personal journey that most can only fantasize about--an exploration of family history and culture through a mastery of home-cooked dishes. Tan's delectable education through the landscape of Singaporean cuisine teaches us that food is the tie that binds."
--Jennifer 8. Lee, author of The Fortune Cookie Chronicles After growing up in the most food-obsessed city in the world, Cheryl Lu-Lien Tan left home and family at eighteen for America--proof of the rebelliousness of daughters born in the Year of the Tiger. But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before? In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the charming, beautifully written story of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself. Praise for A Tiger in the Kitchen "Cheryl Tan, a Tiger in the Kitchen, keeps coming back to Singapore in pursuit of the haunting flavors of childhood meals and finds a part of herself she didn't know existed in the kitchens of her loving aunties."
--Gael Greene, InsatiableCritic.com "How does a NYC fashion journalist find herself in Singapore tackling 3000 pineapple tarts, rice dumplings, and other Teochew dishes? Along with the author, we discover the secrets of a culture through the language of the kitchen in this ultimate cure for culinary homesickness."
--Kim Sunée, author of Trail of Crumbs |
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By Susan Chan
Hippocrene Books
Hardcover (221 pages)
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Burma, also called Myanmar, is located in Southeastern Asia between Bangladesh and Thailand, bordering the Andaman Sea and the Bay of Bengal. Typical meals include rice, curries, salads, vegetables, and side dishes such as cucumber and tomato slices eaten with traditional Burmese fish sauce (Nga-Pi-Yae ) and Fried Shrimp with Shrimp Paste (Balachung), which are presented here in 76 enticing recipes. Susan Chan depicts the culture and traditions of Burma, providing ample information on the Burmese market, commonly used ingredients, and eating and serving customs, explaining, for example, that Burmese eat with their fingertips. She also familiarizes her readers with the language, festivals, and principal cities of this country. Complete with b/w illustrations and photographs. |
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By Miki Garcia
Tuttle Publishing
Hardcover (112 pages)
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Each region of the Philippines has its own distinct food culture, just like the regional differences so common in the United States. The Filipino Cookbook is a collection of 85 tried and tested recipes that relate the secrets and soul of the cultural mosaic that is the Philippines.
This delightful collection showcases the full range of authentic Filipino dishes from the famous vegetable dishes of the Tagalog peninsula to the seafood and noodles of the Visayan Islands and the spicy and colorful curries of Mindanao. Learn to make a perfect Pinakbet (Sauteed Vegetables with Shrimp Paste) or a delicious Halo-Halo (Mixed Fruits Dessert). Regale your friends with a wonderfully easy Paella (Rice and Seafood Medley) and Morcon (Stuffed Beef Roll) or an amazing bowl of Pininyahang Manok (Chicken with Pineapple). Utilizing readily available ingredients, The Filipino Cookbook allows the home cook to create authentic Filipino food at home, whether you are one of the 4 million Filipino-Americans living in the United States or simply interested in trying something new. |
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By Donna Hay
Ecco
Released: 2001-10-24
Paperback (192 pages)
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In Off the Shelf, Australia's bestselling food writer Donna Hay shows you how to fill your pantry with convenient and basic ingredients. Save time with these easy to put together recipes -- for everyday meals or special occasions, and especially when unexpected guests arrive. Off the Shelf is packed with the information and inspiration to create a great meal at short notice -- anything from a simple pasta dish or the slippery slurp of Asian-inspired noodles to a tempting berry tart. All you need is a well-stocked pantry and a handful of fresh ingredients. An essential handbook for everyone who loves to cook and to eat. |
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By James Oseland
W. W. Norton & Company
Hardcover (384 pages)
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The first book to reveal the undiscovered jewels of Southeast Asian cuisine. Just when you thought you knew everything about Asian food, along comes James Oseland’s Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today’s home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. |
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By Jennifer M. Aranas & Michael Lande
Tuttle Publishing
Hardcover (176 pages)
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Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type. Anyone interested in Filipino cooking will find this book an invaluable resource. |
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By Stephen Siegelman
Ten Speed Press
Released: 2005-04-01
Hardcover (192 pages)
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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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