Building an appetite
one book at a time
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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Eddie Huang is the thirty-year-old proprietor of Baohaus—the hot East Village hangout where foodies, stoners, and students come to stuff their faces with delicious Taiwanese street food late into the night—and one of the food world’s brightest and most controversial young stars.
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Sales of Japanese kitchen knives are booming, but how many people have the skills to use these superbly crafted tools to full advantage?
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In this powerful, touching memoir of a critically acclaimed Chinese-American writer, taste becomes the keeper of memory and food the keeper of culture …
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Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
But what if you didn’t have to eat your favorites out of a container?
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Colorful, aromatic, and flavorful—and as simple as ordering in. This is vegan cooking like you’ve never experienced it—but you will be coming back to this irresistible collection time and again.
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Based on Korea’s legendary condiment, Mother-in-Law’s Kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.
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You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That’s easy…
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While Japanese cuisine has become popular in the West, far less is known about the traditional fare originating from Japan’s Buddhist temples.
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Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond.
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Burma often overlooked when one thinks of Asian cuisine(s). This book will go a great way to change that.
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Widely acknowledged as one of the world’s greatest cuisines, Indian food has traditions stretching back over three thousand years.
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A fascinating and unique take on one of the worlds most unique and complex cuisines.
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Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success— Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.
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On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia
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Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
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In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need.
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Arranged by the authors’ travel itinerary to highlight the uniqueness of nine specific regions in China, Feeding the Dragon is part cookbook and part cultural travelogue, overflowing with sumptuous but easily prepared authentic dishes. From Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet to lamb kebabs served on the scorching desert of Xinjiang Province, one hundred recipes are presented alongside first-person narratives and travel photographs.
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