More than 200 delicious classic and contemporary Italian vegetarian recipes from the acclaimed Silver Spoon kitchen
About the book:
The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.
Specifications: Language: English Format: Hardback Pages: 384 pp. Size: 270 x 180 mm (10 5/8 x 7 1/8 in) ISBN: 9781838660581
Hong Kong Food & Culture
From Dim Sum to Dried Abalone
About the Book: Experience Hong Kong’s fascinating food culture through the eyes of local artisans, restaurateurs and streetside hawkers. Read about Yin Yang food theory, the impact of colonialism on cha chaan teng dishes, the origins of dim sum. Learn handy Cantonese terms and classic Hong Kong-style recipes along the way, for a fully immersive journey.Hong Kong Food & Culture: From Dim Sum to Dried Abalone is a 352-page hardcover dedicated to exploring the city through its rich food and culture. Each chapter delves into a different topic: Traditional Chinese Medicine, herbs & spices, Cantonese sauces, dim sum, and wet markets are all covered in the 14-chapter offering. Interviews with fascinating local figures like noodlemakers, ceramic bowl painters, dried seafood sellers, fish ball manufacturers and dim sum chefs grace the end of each chapter, along with classic Cantonese recipes that are easy to replicate at home. There are also full Cantonese translations for key words in each chapter, for studious readers who want to make sure they purchase the right ingredients at the local grocer.
Specifications: Publication Date: 2016 Language: English Format: Hardcover Pages: 348 pp. Size: ISBN: 978-988-77-5600-2
The End of Char Kway Teow and Other Hawker Mysteries
Dr. Leslie Tay
About the Book: Why is char kway teow disappearing? What is the difference between bak chor mee and Teochew mee? Where is the chwee in chwee kueh? How do you make milky fish soup without milk? What are the signs of a good rojak stall? Where can you find pork belly satay? Which came first, white or black carrot cake? Who created bak kut teh, Singapore or Malaysia? All the answers, and more, plus where to find the best of Singapore’s classic hawker dishes, in this indispensable insider’s guide to hawker food by Asia Pacific’s number one food blogger Dr. Leslie Tay, of I Eat, I Shoot, I Post (www.ieatishootipost.com) fame. Try Leslie’s top picks before they disappear!
Specifications: Publication Date: 2010 Language: English Format: Softcover Pages: 406 pp. Size: 8.9 x 6.7 x 0.9 inches ISBN: 978-981-08-6515-3
Stories & Recipes from Peninsula Malaysia's East Coast
About the book: From the award-winning author of Milk Pigs & Violet Gold and 0451 Mornings are for Mont Hin Gar comes another sumptuous adventure. In his third book, Bryan turns his attention to the food of the Malaysian Peninsula’s east coast, comprising the states of Kelantan, Terengganu and Pahang.Researched and written over the span of two years, Bekwoh is a journey, from the fishing villages of Terengganu where keropok lekor is made, to Kota Bharu’s famous central market with its giddying selection of kuih (local snacks), from the border town of Tumpat for khao jam to the lemang and rendang shacks in Pahang. It also touches on the daily and festive foods of the Peranakan Chinese communities in Kelantan and Terengganu.Essentially an East Coast term for vast cooking vessels, Bekwoh suggests abundance, big-heartedness and merriment, and that is what Bryan serves up, with a collection of over 100 recipes. There are traditional breakfast dishes, such as laksam (wide rice noodles with coconut fish gravy) and nasi berlauk (rice with turmeric and galangal fish curry); salads of noni leaves and fern fiddleheads with blood cockles; curries, such as opor daging Pahang (a deep, dark beef curry) and kerutuk (curries thickened with roasted coconut); Peranakan staples like kay choo budu (chicken cooked with fermented fish sauce), and kay pachok (grilled, redly spiced chicken skewers); splendid rice dishes like nasi kerabu (blue-tinted rice with an assortment of dishes, herbs and sambals) and nasi dagang (coconut and fenugreek rice with mackerel tuna curry); and a lavish spread of sweet treats, including the poetically titled cek mek molek (“beautiful lady”) and the curious-sounding lompat tikam (“jump and stab”).
Specifications: Publication Date: 2018 Language: English Format: Softcover Pages: 257 pp. Size: 7.6 x 0.8 x 10.2 inches ISBN: 978-981-11-6228-2