Building an appetite
one book at a time
From authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide.
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Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics–from the rising star behind the blog She Simmers.
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Explore the exotic world of Balinese cooking—a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!
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Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness in the more seasoned cook.
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The Food of Myanmar is a unique cookbook that presents over 60 recipes encompassing the complete range of traditional Burmese dishes.
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A beautiful and personal cookbook that shows how to blend the best of Eastern and Western cooking for fabulous flavors and healthy eating.
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Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.
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A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.
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A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.
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The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo’s top ramen shop.
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Take the route less traveled and go on a journey of flavors through the Pacific to Sri Lanka, a small region bursting with cultural diversity and exciting, exotic cuisines.
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Carol Selva Rajah, a well respected authority and dedicated educator in the field of Asian culinary culture, honors her childhood memories of sweet-smelling and fragrant kitchen aromas in her newest Asian cookbook, Malaysian Cooking.
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A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.
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A vegan/vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations.
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A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty.
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A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes–filled with pickling, fermenting, frying, curing, and smoking–that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South.
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Suneeta’s repertoire of 150 exciting and inspired recipes includes classic recipes from northern and southern India, as well as her personal favorites, all of which have been adapted for North American kitchens. These savory and tantalizing dishes bring the innovative flavors of India to your home.
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This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.
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The variety of dishes and cooking methods, be it rolled, boiled, steamed, or fried, combined with gorgeous photographs of every dishful will have you creating unpretentious, fresh, and flavorsome food for any occasion.
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