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Fine Filipino Food is a testament to the rich mix of cultures that have influenced the cuisine of the Philippines, situated at the crossroads of the Pacific Ocean and the South China and Sulu Seas. Chinese traders introduced stir-frying and deep-frying techniques, as well as noodles and soy products; Malaysian spice traders brought seasonings from the Spice Islands and introduced the classic appetizer, satay; Spanish colonizers brought their culinary traditions. Adobo, arguable the best-known Filipino dish, is a by-product of Spanish and Chinese influence. | Paperback ISBN10: 0781812119 ISBN13: 9780781812115 | Publication Date:1/2009 |
| $14.95 |
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With over 100 authentic recipes, The Best of Korean Cuisine blends the rich diversity of Korean cuisine with the seasonal fare, holiday feasts, and auspicious foods suggested by the lunar calendar. Sample such delicacies as Barbecued Beef Sirloin, Capon with Ginseng and Korean Dates, Azalea Pancakes, and Persimmon Punch. Complete with black and white illustrations.
| Hardcover ISBN10: 0781809290 ISBN13: 9780781809291 | Publication Date:10/2001 |
| $22.50 |
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More than a collection of over 100 delicious Taiwanese recipes, this cookbook is divided into seasons and traditional celebrations such as Lunar New Year, Dragon Boat Festival, Chinese Valentine’s Day, and Mid-Autumn Moon Festival—with a complete menu for each one. Complementary and harmonious foods are organized in 18 carefully planned menus. The Best of Taiwanese Cuisine also includes cultural information, Chinese folk art paper cuttings, and a Chinese lunar zodiac calendar. | Hardcover ISBN10: 0781808553 ISBN13: 9780781808552 | Publication Date:5/2001 |
| $24.95 |