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Asian Cooking:     more books (100)

The Art of Asian Cooking: Recipes from the Museum of Fine Arts, Boston by Janet R. Sears, 1990-01-01 The Asian Grill: Great Recipes, Bold Flavors by Corinne Trang, 2006-03-23 Quick and Easy Korean Cooking (Gourmet Cook Book Club Selection) by Cecilia Hae-Jin Lee, 2009-03-25 Practical Korean Cooking by Chin-hwa Noh, 1985-01-01 Bruce Cost's Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan and Southwest Asia by Bruce Cost, 1988-10 Simply Asian (The Simply Series) by Kelsey Lane, 2004-09-01 Williams-Sonoma Collection: Asian by Farina Wong Kingsley, 2004-04-27 The Gloriously Gluten-Free Cookbook: Spicing Up Life with Italian, Asian, and Mexican Recipes by Vanessa Maltin, 2010-04-19 The Food & Cooking of Cambodia: Over 60 authentic classic recipes from an undiscovered cuisine, shown step-by-step in over 250 stunning photographs; ... using ingredients, equipment and techniques by Ghillie Basan, 2008-04-25 Asian Wraps: Deliciously Easy Hand-Held Bundles To Stuff, Wrap, And Relish by Nina Simonds, 2000-01-01 Blue Eye Dragon: Taiwanese Cooking by Muriel Chen, Jade Chen, 2009-04-10 100 Best Asian Noodle Recipes by Bill Jones, Stephen Wong, 2010-02-05 Cambodian Cooking: A humanitarian project in collaboration with Act for Cambodia by Joannes Riviere, Dominique De Bourgknecht, et all 2008-09-15 The Good-For-Your-Health All-Asian Cookbook by Marie Wilson, 1995-05

lists with details

101. Art Of Cooking Indian Food - An Indian Food And Recipe Blog
     A weblog sharing vegetarian and non-vegetarian indian recipes and cooking tips to inspire people to cook.  
     http://letusallcook.blogspot.com/
     
     Extractions: Recipe Category Appetizer Cakes Chutney/Dips Cookies Festival recipes How To? Icecreams Juices/Shakes Microwave Cooking Non-Vegetarian Other Cuisines Rice Varieties Salads Side Dishes Snacks Soups Sweets Tiffen SUBSCRIBE via RSS What is RSS? OR SUBSCRIBE Via email: With the growing plagiarism in the blog world, especially with food bloggers, it is important to make sure that all your content is safe and secured. One such way to protect your pictures from getting stolen is by watermarking them. There are easy methods to do this and this Easy and Simple way to watermark your pictures helps us to stay in control. Also check out this video on Vegetable Manchurian - A healthy choice French Fries - Mc Donald or Burger King? - Which would you choose? Egg Spinach Salad - Diabetes friendly Matar Paneer - Best Indian Side dish ever! Vanilla Nut Cookies The famous Lamb Leg Soup/Attukal Soup Simple and Easy Cream of Tomato Soup Dhokla- Famous Gujarati recipe How to make Pizza base/Dough?

102. A Smart Mouth
     A blog enamored with food - nutrition, cooking, literature, news, including recipes for home-cooked meals made from local, rich ingredients and incorporating cooking techniques from around the world.  
     http://asmartmouth.com
     
     Extractions: slowly now Share Soups Posted on 10-12-10 Share Preserving apple cardamom lemon ... raspberry I did not grow up in a family that did a lot of jelly making or canning of anything whatsoever. My Mom was very happy about the frozen vegetables that were newly available to her in the 50s and was quite content to go buy a bottle of Smuckers strawberry jam. My grandmother had canned on a routine basis in her day and made lots of jams. By the time I was six, though, she was already 65 and winding down a little. But she would take me to pick wild strawberries. We would come home and put up a jar or two of strawberry jam from that very precious fruit. So I knew theoretically how it was done. In other words I knew just enough to be completely intimidated by all those huge pots of boiling water and the necessity to sterilize bottles and lids. It all seemed rather mystical and out of reach to me. But I had such fond memories of those delectable little jars of wild strawberry jam and how different they tasted from a store bought jam. Share Ingredients mint When I get to be an old, old lady, scrawny and skinny, all elbows and knees and just can’t imagine growing a vegetable garden anymore, I will still grow my herbs. Returning to my garden from being away I go to my herbs first. They anchor me. There is something so timeless about them, magical even. Who knows, maybe in a past life I was a shaman or a witch, poking around in my herb patch, passing out love potions and remedies.

103. Cook Local
     Cook Local is a local food and recipe blog for the Pacific Northwest. Cook Local provides three recipes a week and covers local food politics and news as well.  
     http://www.cooklocal.com

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