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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 Nicole Ponseca
Artisan
Released: 2018-11-13
Hardcover (304 pages)
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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 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 Amanda Robbins
Independently published
Paperback (233 pages)
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Enjoy 550 Easy and Most Delicious, Foolproof, Hand-Picked Instant Pot Recipes. Anyone Can Cook.
★★BONUS★★ (click < Read more)
Buy a paperback copy of this book NOW and you will receive the Kindle version Absolutely FREE...
Learn how to become a great chef in the kitchen and impress your guests, friends, and family with your newly acquired Instant Pot Cooking Skills! This ultimate cookbook is here to give you useful information about the Instant Pot pressure cooker as well as the step-by-step easy and quick way to cook perfect delicious recipes. Throughout the pages of this book, you will discover а variety of sweet, savory, salty, and other delicious recipes. These flavorful dishes are hand-picked to ensure you have а hearty collection of the best recipes on hand at all times. As а result, this cookbook is the ultimate companion to your Instant pot. You are guaranteed to find а wonderful selection of traditional, modern and alternative recipes inside to suit any palette. Pick the best recipes you like and start cooking with Instant pot now. You will be amazed at how simple it is to use. You'll discover the 550 Easy & Delicious Instant Pot Recipes under various categories such as: - Breakfasts
- Poultry Recipes
- Meat Recipes
- Fish and Seafood
- Soups and Stews
- Side Dishes
- Vegetable Recipes
- Snacks and Appetizers
- Beans and Grains
- Rice Recipes
- Egg Recipes
- Yogurt Recipes
- Sauce Recipes
- Desserts
Check out some of the recipes you are about to discover: - Carrot Oatmeal Breakfast
- Easy Egg Muffins
- Cheering Chicken Wings
- Vanilla Steel Cut Oats.
- Barbeque Honey Chicken
- Sesame Chicken Recipe
- Creamy Pork Chops
- Stuffed Chicken Breast
- Pulled Pork Recipe
- Pork Chops & Brown Rice
- Tuna & Pasta Casserole
- Chicken Meatball Soup
- Sweet Potato and Turkey Soup
- Brussels Sprouts & Potatoes Dish
- Black Beans and Chorizo
- Chocolate Lava Cake
- Pumpkin Chocolate Cake
- Delicious Apple Cake
- Ginger and Pineapple Risotto
The recipes are easy to follow and can be used by anyone regardless of their background. Go ahead and explore an incredible variety of nutritious and delicious recipes that you make with the magical Instant Pot. Don’t wait for another second to get this life-changing book. Get fit, happy, and stress-free life by ordering your copy right away!
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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 Michelle Sanders
CreateSpace Independent Publishing Platform
Paperback (395 pages)
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Product Description:
MASTER YOUR AIR FRYER Delicious, Nutritious Recipes That Teach you How to Use Your Air Fryer to Its Maximum Potential You will be amazed at how it is easy to cook your favorite dishes with the Air Fryer
The first thing you need to know: You can cook almost everything you want with the Air Fryer
The second thing : Only high-quality recipes will reveal the whole aroma and taste of dishes cooked in an Air Fryer
And the third: With this cookbook, you will cook better, tastier and faster meals for yourself and your family.
In this book you will find the best:
Breakfast Recipes
Appetizers Recipes
Lunch and Dinner Recipes
Side Dish Recipes
Fish and Seafood Recipes
Poultry Recipes
Beef Recipes
Pork and Lamb Recipes
Vegetable Recipes
Dessert Recipes
This Air Fryer recipes cookbook is filled with nutritious and delicious recipes. There are many VEGAN recipes (150+) in this cookbook too. |
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By Jacqueline Chio-Lauri
Agate Surrey
Released: 2018-09-18
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)
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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 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 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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