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The Philippine Cookbook
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Reynaldo G Alejandro
The extraordinary classic cuisine of the Philippines adapted for the American cook. A treasury of unusual, little-known, and absolutely delicious cooking!
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The Indonesian Kitchen
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by
Copeland Marks
'This is, to my mind, the best and most easily followed of all the books on Indonesian cooking. And I would certainly rank Indonesian cooking among the greatest on earth.' --Craig Claiborne, Food Editor, The New York Times
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Chopstix: Quick Cooking with Pacific Flavors
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by
Hugh Carpenter, Teri Sandison
A book of 110 contemporary Asian-flavoured recipes that can be easily prepared within 30 minutes, written by the authors of "Pacific Flavours". The recipes are organized by course, and menu and entertaining suggestions are offered throughout.
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Tradewinds and Coconuts: A Reminiscence and Recipes from the Pacific Islands
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by
Jennifer Brennan
The ultimate guide to Pacific Island cuisine and culture - Presents tantalizing recipes made from mollusks, crustaceans, amphibious reptiles and Pacific Ocean fish - Includes mouth-watering meat recipies - from the familiar to the exotic - Features engaging anecdotes and reminiscence on both Pacific Island life and its cuisine, and acts as the ...
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Pacific & Southeast Asian Cooking
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by
Rafael Steinberg
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Memories of Philippine Kitchens: Stories and Recipes from Far and Near
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by
Amy Besa, Romy Dorotan, Neal Oshima (Photographer)
While other Asian countries established a formal cuisine through palace kitchens, that trained chefs and passed cooking techniques and traditions intact from one generation to the next, the essence of Filipino cuisine lies in the simple kitchens of Filipino homes. Amy Besa and Romy Dorotan have spent years researching these recipes and cooking ...
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Williams-Sonoma Savoring Southeast Asia
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Joyce Jue
Compiled by Joyce Jue, author of Williams-Sonoma's "Asian Flavors, " this collection of 130 fantastic recipes from the culinary capitals of Southeast Asia is sure to be a wonderful addition to any cook's library. Color photos throughout.
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The Southeast Asia Cookbook
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by
Ruth Law
Over 300 recipes from Thailand, Indonesia, Singapore, Malaysia, Vietnam, the Philippines, and other Southeast Asian countries.
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Fine Filipino Food
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by
Karen H Bartell
Created from recipes collected during the author's travels to this country at the crossroads of the Pacific Ocean and the South China and Sulu seas, FINE FILIPINO FOOD is a testament to a rich mix of cultures. The book features 205 recipes, a glossary of ingredients, a guide to ingredient substitutions, and an extensive resource guide, allowing ...
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Food of Bali: Authentic Recipes from the Island of the Gods
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Periplus Editions, Heinz Von Holzen
Each book in the "Periplus World Cookbooks" series contains 60 to 90 classic recipes from an exotic corner of the globe, and every recipe is illustrated in full-page colour photographs. This volume presents step-by-step instructions for recipes from Bali, with tips for preparations in Western kitchens. Essays on local food cover everything from ...
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Flavors of Burma (Myanmar): Cuisine and Culture from the Land of Golden Pagodas
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by
Susan Chan
Burma, also called Myanmar, is located in South-eastern Asia between Bangladesh and Thailand, bordering the Andaman Sea and the Bay of Bengal. Typical meals include rice, curries, salads, vegetables, and side dishes such as cucumber and tomato slices eaten with traditional Burmese fish sauce (Ngi-Pi-Yae) and Fried Shrimp with Shrimp Paste ...
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The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors
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by
Jennifer M Aranas, Brian Briggs (Photographer), Michael Land (Photographer)
Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, "The Filipino-American Kitchen" includes a brief culinary history of ...
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Entree to Asia: A Culinary Adventure
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by
Thomas Robson
From the street markets of Bangkok to the luxurious hotels of Hong Kong, this text is a treasure trove of culinary delights. Chef Thomas Robson is your culinary tour guide with his destination-based cookbook of over 50 recipes enriched with tips from Asia's master chefs.
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The Exotic Kitchens of Indonesia: Recipes from the Outer Islands
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by
Copeland Marks
Indonesian cuisine, influenced by traders, pirates, vagabonds, and adventurers from many lands, is a multi-cultural experience guaranteed to satisfy the most reckless palate. From word-of-mouth recipes, Marks has compiled a book of exotic recipes easily duplicated in the average American kitchen. 35 illustrations.
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James McNair Cooks Southeast Asian
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by
James McNair
McNair explores Southeast Asia in these 70 recipes inspired by the cuisine of Thailand, Vietnam, Indonesia, Cambodia, Malaysia, Myanmar, and the Philippines. Selected recipes include Fresh Spring Rolls; Coconut Noodles, Bangkok Style; Spice Island Salad; Pineapple Shrimp Curry; Tapioca Pudding with Tropical Fruits; and Vietnamese Coffee.
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Pacific Light Cooking
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by
Ruth Law
The author presents 156 recipes inspired by her travels in China, Japan, Korea, and Hawaii, all of them low in fat and calories.
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Indonesian regional food & cookery
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by
Sri Owen
This book presents traditional Indonesian dishes in a way that will appeal to modern cooks everywhere. Indonesia, the world's fourth largest nation, is developing fast. Most of its people live better and eat better than they did when Sri Owen was growing up there in the aftermath of war and revolution. Its climate and soils produce as abundantly ...
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Dining with Headhunters: Jungle Feasts & Other Culinary Adventures
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by
Richard Sterling
Descriptions of 20 feasts with more than 100 recipes collected from Sterling's travels in Southeast Asia.
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Southeast Asian cooking
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by
Jay Harlow
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Homestyle Southeast Asian Cooking
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by
Rani King, Rani Kingman, Chandra Khan
IN
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Filipino Cuisine: Recipes from the Islands
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by
Dr. Gerry G Gelle
A comprehensive presentation is given of all the regional styles of cooking from the island nation of the Philippines. All of the cultural influences that make up this country are presented in the cooking, including Asian, Spanish, Muslim, Portuguese, Mexican, and, of course, Filipino.
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Under the Golden Pagoda
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Aung Aung Taik, Chronicle Books LLC, Clare Kossman (Illustrator)
The author introduces a fascinating, little-known Southeast Asian cuisine to the Western kitchen. With clear instructions, a glossary of ingredients, and a wealth of serving tips, Under the Golden Pagoda offers a comprehensive look at a unique and flavorful culinary tradition. Illustrated.
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Bali Unveiled: The Secrets of Balinese Cuisine
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Heinz Von Holzen
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Cuisines of Southeast Asia: Thai, Vietnamese, Indonesian, Burmese and More
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by
Jay Harlow
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Recipes of the Pacific Rim
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by
Marjie Lambert
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