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Asian Cooking: more books (100)

Savoring Southeast Asia: Recipes and Reflections on Southeast Asian Cooking (Savoring ...) by Joyce Jue, 2002-03-01
The Classic Asian Cookbook (Classic Cookbooks) by Sri Owen, 1998-04-28
Asian Vegetarian Cooking by Thidavadee Camsong, Peter Luffe, 1997-09
Cooking with Asian Leaves by Devagi Sanmugam, Christopher Tan, 2004-03-27
Everyday Asian: From Soups to Noodles, From Barbecues to Curries, Your Favorite Asian Recipes Made Easy by Marnie Henricksson, 2003-08-01
Asian Vegetables: From Long Beans to Lemongrass, A Simple Guide to Asian Produce Plus 50 Delicious, Easy Recipes by Sara Deseran, 2001-06
Cooking Chinese Style (100 Recipes) - With an Active Table of Contents ATOC by China, 2008-05-11
Joys and subtleties;: South East Asian cooking by Rosemary Brissenden, 1971
Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian-Inspired Recipes for Your Barbecue by Su-mei Yu, 2002-06-01
The Complete Book of Asian Cooking: The definitive guide to the Asian kitchen, with a visual guide to ingredients and authentic step-by-step recipes by Sallie Morris, 2009-09-25
Introduction To Asian Cooking (Nitty Gritty Cookbooks) by Kristin Enkvetchakul, 2006-07-30
Asian Vegan Cooking: A High-Energy Approach to Healthy Living by Kim Le, 2003-05-28
That's My Food! - Down Home American-Asian Cooking by William Steele, 2009-06-02
Foods of the World: Pacific and Southeast Asian Cooking by Rafael Steinberg/Time-Life Books, 1970-08-01

lists with details

Online Cooking
Offers recipes, articles, and cookbook reviews.
http://www.onlinecooking.net/

Extractions: Featured Columnists ... Cooking Shows Sunday, November 14, 2010 Saturday, 02 October 2010 11:45 NAPSI (NAPSI)-Did you know that one in every six adults in the U.S. has high cholesterol? Or that 80 percent of people who have had a heart attack have high cholesterol? Having high cholesterol could double your risk for serious cardiovascular events such as heart attacks and strokes. Write comment (0 Comments) Read more... Saturday, 02 October 2010 11:43 ARA (ARA) - The tastes and scents of holiday food are a source of cherished memories over generations. A whiff of grandma's vanilla-infused cookies is enough to put a smile on any face. The holiday table will always have room for time-honored traditions, as well as new interpretations of classic recipes. Chefs at restaurants and home cooks alike often have a secret weapon in their kitchen to give dishes that extra "something." Many times this weapon comes in the form of pure flavor extracts. Write comment (0 Comments) Read more...
Asian Cooking | Answerbag
Asian Cooking. Learn about Asian Cooking on Answerbag.com. Get information and videos on Asian Cooking including articles on mexican cooking, how paper is made, types stomach
http://www.answerbag.com/asian-cooking
A La Cuisine!
Sharing pictures and cooking experiences.
http://www.alacuisine.org/

Extractions: Thermomix As you may have noticed, I have a tendency to get sidetracked. So many times I've promised myself to write more regularly, and every time something else has come up. Or maybe I naturally eschew anything that involves the slightest bit of routine and discipline. I'm pretty excited with many things going on in my life at the moment. One day after coming back from California last November, I started a new job in Mississauga, just west of Toronto. While it's not food-related, my job involves marketing, which I also find fascinating because it deals with shaping customer experiences and perceptions. So far it's been going well, and I'm enjoying it very much.
Asian Cooking - Ask.com
Top questions and answers about AsianCooking. Find 60 questions and answers about Asian-Cooking at Ask.com Read more.
http://www.ask.com/questions-about/Asian-Cooking
Cooking With Amy: A Food Blog
Read it and eat.
http://cookingwithamy.blogspot.com/

Extractions: Home About Contact Thursday, November 11, 2010 Vegetarians, avert your eyes, now! This year there are several cookbooks dedicated to cooking meat. If you are like me, you are eating less meat, but being more particular about what you consume. I no longer buy meat at the supermarket. I am too haunted by images of factory farming. But I am still eating meat and while it makes up less of the plate, the few days a week I do cook it, I want it to be as deliciously satisfying as possible. Each of the following books are written by James Beard award-winners who know their stuff. Their recipes work, their writing is clear and their knowledge unassailable. James Peterson is an experienced cooking teacher, he not only knows how to cook, but knows how to explain it clearly to just about anyone. Meat , A Kitchen Education is his latest book. All kinds of cooking methods are covered in it and it's worth pointing out his book includes chicken, turkey and fowl. Step-by-step photos show how to carve, make dishes like salt pork and veal chops in papillote. The book focuses on classic dishes like Irish Stew, and Beef Wellington but also has more creative ones such as Oxtail Stew with Grapes, and Mostarda di Cremona. Particularly helpful are illustrations that show where each cut comes from on the animal. The book has 175 recipes. The most massive tome out this season is Good Meat , subtitled the complete guide to sourcing and cooking sustainable meat, by Deborah Krasner . If you are concerned about sustainability, this is your book. It answers the questions you may have about grass-fed beef, Halal and Kosher meat, the flavor of pastured meat, "pink veal" and other modern meat issues that are not necessarily covered in other books. It is lovingly written, I don't know how else to describe it. The photos are stunning of both animals and dishes. There are recipes for using offal, pheasant, and pig's tail, in addition to much more accessible cuts and types of meat. Recipes I can't wait to try include Lamb Sausage, Eggplant and Orzo Salad, Pork Loin Chops with Ruby Port, Prunes, Cinnamon, Turmeric and Ginger and Beef Stew with Vermouth, Yam, and Mint (it included pomegranate molasses). The book has over 200 recipes.
Orangette
Life of a cooking enthusiast in Seattle.
http://orangette.blogspot.com/

Extractions: Meet Kim Boyce ’s whole wheat chocolate chip cookie. This might be my favorite chocolate chip cookie, which is an absolutely insane thing to say, because until about a week ago, I thought that title belonged, forever and ever, to the New York Times chocolate chip cookie . I don’t know what I think anymore. Let’s just call this my new favorite chocolate chip cookie and leave it at that. I first heard about this recipe from Luisa , and then Lecia mentioned it to me, too, and maybe Brian , and maybe you? However it got there, it’s been on my to-do list for a while, and last Friday, I decided that it was finally time to make a batch. So I did, and by Tuesday, I had decided that it was time for a second batch. That was barely 72 hours ago, but the last cookie disappeared shortly after lunch today. I did give about a third of the batch away, but still, I would like to state for the record that our household, which consists of two (2) people, put away roughly a dozen (12) cookies. I don’t know exactly what I expected from a whole wheat chocolate chip cookie, but I didn’t expect to want to eat it for breakfast, lunch, and dinner. On Wednesday, before they were all eaten, we had unseasonably good weather, and the whole house was washed in that crazy gold light that comes only in the fall, and even then only on exceptional days, and it gave me the opportunity to photograph these cookies for you in their natural state, which is to say, with halos on.
Asian-Cooking.com | Asian Cooking
AsianCooking.com $395
http://asian-cooking.com/
Salt And Pepper
Chronicles of her cooking experiences.
http://giniann.blogspot.com/

Extractions: This is a cooking blog created just so I can chronicle all my cooking experiments. I love to cook and to dine out. I am blessed with a partner who loves to do the same. So this site is dedicated to all in the pursuit of good food.... Hi guys...Today I decided to move to wordpress. Hopefully it will be a good move. We will see. So visit me here from now on. posted by Gini @ 3:53 PM postCount('113762861083954680'); Comments postCountTB('113762861083954680'); ... Trackback There have been innumerable posts about mattar paneer. VK of My Dhabha, Jen of Atabela and Tony of Anthony's Kitchen had blogged about it. And I was determined to make it soon, just that I was not as enthusiastic about making paneer. I didnt have the cheesecloth to drain the paneer or for that matter I couldnt even find any piece of cloth that would fit the bill. So on my regular shopping day at the grocery store my eyes fell on Tofu. It would serve as paneer..it is white, kind of soft and so I decided to try mattar tofu. Then comes the difficult decision..there were I think three different kinds of tofu-firm, extrafirm and I think the other was soft. The description on the firm type said that it was perfect for stir frying and I thought that would do. So the container of tofu left the store with me. I felt that same exhilaration when I attempted my mutton biryani ...the same feeling of confidence flowed through me and I finally did it...I made mattar tofu. Did I like it? I loved it but Satish wasnt that excited...he wasnt sure of the silky texture of tofu and how it didnt have the same bite as paneer. I tried it with rice and also rotis and it went will with both.
AsianUtensils.com - Asian Cooking Utensils, Chef Supplies, Woks, Sushi Supplies,
***FREE SHIPPING FOR ORDERS OVER $100.00!! (applies to standard shipping within the USA. International orders, UPS next day air and UPS second day air not included)
http://asianutensils.com/
Restaurant Widow
Dining, drinking, and cooking.
http://www.restaurantwidow.com/
Asian Cooking
A fully illustrated guide to World Ingredients,Recipes,Cooking featuring over 100 delicious, authentic recipes.
http://www.asiacooks.com/
Food And Drinks
Food and cooking commentary.
http://drinksandfood.blogspot.com

Extractions: *Green Tea Complete Guide Wednesday, February 14, 2007 Raw Foods We live in in stressful world these days. People are getting more and more health conscience with every day. Many people who wish to live healthy life swear on raw food menu or raw food diet if you wish. This is not such a bad idea if you really think about it but you have to be careful that your diet is well organized and well balanced. In most cases fruits and vegetables are considered as healthiest raw foods. Of course you can try other things as well. With this diet you have to be very careful, because you must enter enough proteins into you body, so that you can function normally and stay healthy. Without proteins you won't stay strong and healthy for long. that's way a raw food diet is a bit more complex then you might think. There are many ways how to make a raw food meal. The most simple way is to make salad. Chop some lettuce and tomatoes, cucumbers and carrots, mix them up and you have a nice healthy salad. Add any kind of vegetables you like. there are no limits at all. You can also make fruit salad. It is the same procedure as when making a vegetables salad. Get some fruits that you love, or just get fruits that you will love to try, but you haven't a the chance to try them until now. These kind of raw foods can be very satisfying and filing. You just have to make sure that you are getting a big variety of different raw foods.
VeryAsia.com A Place For Asian Cooking Ingredients.
We offer competitive price and great selection for you asian cooking ingredients. We have all kind of instant cooking packages, sauces and spices available. Shop asian
http://www.veryasia.com/cooking.html

Extractions: Search Live Chat Kitchen Household Tableware ... Drinks Shop by brand: Please select - Appliances Panasonic Presto Sanyo Sharp Sunpentown Tiger Zojirushi Bodycare Kao Kanebo/Kracie Kose Mandom Shiseido Food Glico Yeo's Nong Shim Indomie Asian Home Gourmet Myojo Sapporo Ichiban Samyang MAMA Lee Kum Kee Other Hello Kitty Top Brands Cooking Categories Best Sellers
Junipie
Cooking in St. Louis
http://junipie.blogspot.com

Extractions: skip to main skip to sidebar The variety of vegetables I ate as a kid was slim and spanned from broccoli to asparagus and back. I remember asking my parents why we never had brussels sprouts, which besides being a frustrating thing to spell, was featured in all the children's books I read as the most hated green thing of all. I was a little jealous. All these fictional characters were being forced to eat chicken livers and peas while I was happily enjoying the food my dad put on the table every night. The actual mandatory dinner in these books was not what interested me, but what happened after: some incredible magical fortune or a trip to a dreamland or something else that was really, really great. The two events seemed inextricably connected. How could I have some fantastical adventure if I was agreeably cleaning my plate?
Asian Cooking Classes For Kids
Dim Sum little hearts are small appetizer-sized dishes, and they are as much fun to make as they are to eat! There are recipes for every age level, with time at the end of
http://www.kitchenkidsplanet.com/dimsum.html

Extractions: Asian Cooking Classes Dim Sum - "little hearts" are small appetizer-sized dishes, and they are as much fun to make as they are to eat! There are recipes for every age level, with time at the end of class to have tea (or juice) and sample the tasty treats you've made! Do we have everything we need? Checking the ingredients Mia and her sister Amanda both love to cook, and moon cakes for the Autumn Moon Festival are a lot of fun! Mia loves to share her heritage and love of Asian cooking with her friends, and celebrating the holidays means lots of tasty treats!
Ochef Home Page
Provides answers to cooking questions, as well as daily recipes, cookbook reviews, and food and cooking news.
http://www.ochef.com
Asian Cooking Equipment | FoodServiceWarehouse.com
Shop Rice Cookers, Wok Ranges, Tandoori Ovens, Mongolian BBQ Ranges, Smokehouses and more at wholesale prices.
http://www.foodservicewarehouse.com/asian-restaurant/asian-cooking-equipment/c16
Thepassionatecook
Cooking is like love. It should be entered into with abandon or not at all.
http://thepassionatecook.typepad.com/

Extractions: Subscribe to this blog's feed About (3) ***Read all*** Celebrating 2 years of blogging More than you ever wanted to know about me... Digital Dish! The book is finally published! Amuse-bouches (17) ***Read all*** Potato and blue cheese soup shots with garlic butter ryes Asian crab salad croustades Tapas - a contribution to WTSIM Foie gras and pear compote crème brulée spoons - a contribution to WTSIM! Seared scallops on jerusalem artichoke purée with crispy bacon Roast allium soup with crispy onion croutons Caramelised aubergine tartare with curried nuts and almonds Barbecue (11) ***Read all*** First barbecue of the season! Beer can chicken with sticky cranberry-sherry glaze Salmon fillet on mango-tomato salsa and garlic mash Bernerwürstel - a childhood memory BBQ Bonanza II - whole stuffed seabass and achiote chicken BBQ Bonanza I - Lemon-grilled mozzarella and tasty lamb burgers Books (1) ***Read all*** New cookbooks on my shelves...
Asian Cooking Made Simple
Asian Cooking Shows. Thai cooking shows. Vietnamese Cooking Shows.Yume Tran
http://asiancookingwithoutgluten.com/
Reluctant Gourmet
Culinary guide for home cooks featuring cooking techniques, tips, and recipes.
http://www.reluctantgourmet.com/blog/

Extractions: Mark Vogel November 12th, 2010 by RG in Chicken Recipes I just finished reading an interesting article in The New York Times by Mark Bittman called Slow and Low Is The Way To Go, dated January 29, 2003, about cooking with a slow cooker or as I call it - a crock-pot. My sister-in-law prepared a recipe from this article for braised short ribs that was outstanding and one I want to reproduce for some friends this weekend. While reading it, I was motivated to throw a meal together in my slow cooker so I went to the freezer to see what was on hand and came up with this very slow but easy recipe for Braised Chicken, Sausage and Beans. I had no idea how it was going to turn out but I figured “how bad could it be?” with all these tasty ingredients. Be sure to read How to Braise on my web site.

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