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East Asia in Wisconsin
A list of cookbooks purchased with a grant from the University of Wisconsin-Madison’s Center for East Asian Studies (CEAS) as part of the new East Asia in Wisconsin Library Program. Learn more about this grant!
In this book list there are cookbooks from the following areas:
If you're an avid noodle lover--or ready to graduate from perennial favorite Ramen Noodles--look no further! Experienced Asian cookbook author Maki Watanabe provides all her secret recipes and tips for creating delicious Asian noodle dishes at home with minimal fuss and time.
Through the preserved remains of plants in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. Vividly narrated, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed consumption all over the globe.
A guide to cooking with a wok offers a collection of wok recipes, food preparation tips, and anecdotes about the author's culinary experiences in the international kitchens of famous chefs, teachers, and celebrities.
China was introduced to the American chili pepper in the 16th century, and adoption of the foreign crop spread rapidly to fulfill regional needs. While the Chinese were initially unclear on how to incorporate the chili into their diets and how to compare it alongside their native plants (was it like the Sichuan pepper, ginger, eggplant, or black pepper?), the chili and its versatility became so essential to Chinese cuisine and pharmacopeia that it quickly became indigenized and was later used as an example for native plant identification.
Chinese Feasts & Festivals , S.C. Moey has assembled a number of facts and fancies as well as a collection of festival specialties for the Chinese food lover to read and enjoy or, if the spirit takes flight, cook up a feast that will impress both mortals and ancestors and win the approval of the gods.
Wendy Kiang-Spray's family has a strong culinary and gardening tradition. In The Chinese Kitchen Garden, she beautifully blends the story of her family's cultural heritage with growing information for 38 Chinese vegetables--like lotus root, garlic, chives, and eggplant--and 25 traditional recipes, like congee, dumplings, and bok choy stir-fry. Organized by season, you'll learn what to grow in spring and what to cook in winter.
This illustrated introduction to Chinese wine explores the history of wine production in China, the legends and customs that surround it and its place in China today.
A guide to the dishes served during Chinese dim sum meals includes information on the dish's origins, variations, and accompanying sauces, profiling such foods as siu mai, char siu, roast duck, and black sesame rolls.
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations.
Memoir meets cookbook in this unique collection of traditional comfort foods. Coming of age as a second-generation Chinese American, Samantha Mui had a distinct upbringing that has shaped this variety of popular Eastern and Western dishes.
For Brendan Pang, MasterChef Australia alum and founder of Bumplings restaurant, it all started in his grandmother's kitchen, where one bite of Grandmère's Fried Shrimp Wontons sparked his lifelong dumpling obsession. Now he's sharing the recipe that started it all, along with dozens of classic and contemporary dumplings, accompanying dishes and knockout sauces.
Integrates traditional Chinese medicine with the culture and cuisine of China, with a focus on soups. Offers many healthy and healing recipes
An assortment of 140 recipes for classic Cantonese family dishes is accompanied by an introduction to the philosophy and principles of Chinese cuisine, and advice on the techniques of Chinese cooking.
This book will help you put the wisdom of TCM to use, guiding you with case studies, treatment details, recipes and illustrations.
Chef Jeremy Pang grew up in Hong Kong and for him, Hong Kong Diner represents comfort food at its finest: Beef brisket noodle soup sits alongside Peanut butter French toast, Claypot rice beside Savoury doughnuts, Pineapple buns next to Milk tea, and he expertly brings together in this book the very best dishes that the city has to offer.
Hong Kong is a city practically bursting at the seams with incredible food and with people who love to eat it. The city's cultural and economic promise attracts dreamers and travelers from around the world, and its known as a one-of-a-kind melting pot of Eastern and Western influence. Take a culinary tour,...
Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 60 recipes straight from Atsuko's Ikeda's authentic yet modern Japanese Kitchen.
This cookbook has all kinds of udon noodle ideas for you. The media has been exploring Udon cuisine more in recent years, since people are becoming more conscious of their health. Udon noodles are a great source of healthy carbohydrates, they are free of trans-fats and they have almost no overall fat.
The first cookbook from cult yakitori restaurant Yardbird puts the spotlight on chicken - taking grilling to a whole new level.
Ramen Cookbook will provide you with all the techniques, tools, techniques delicious recipes, and detailed instructions needed to prepare the perfect bowl of homemade ramen.
The Everyday Japanese cookbook brings you over 25 of the most authentic Japanese recipes sure to satisfy all your sushi cravings without ever having to leave your home.
SummaryAn intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.
The idea behind this short book is to tell you what tsukemono are and to discuss the different types that you should know about.
Now, with the Japanese Cookbook for Beginners, the incredible tastes and unique techniques of Japanese cooking can be mastered with ease in your very own kitchen.
A collection of 50 recipes for authentic Japanese hot pots, including a primer on hot pot culture, ingredients, condiments, and tools.
In Japanese Pickled Vegetables, dietician and fermented food expert Machiko Tateno has collected more than 120 easy, healthy recipes for pickled, preserved and fermented vegetables.
Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavors, creativity and regard for ingredient provenance and beauty. Following the success of his previous book, Shojin Ryori: The Art of Japanese Vegetarian Cuisine, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine.
The New Ramen Cookbook is a complete set of simple but very unique Ramen recipes. You will find that even though the recipes are simple, the tastes are quite amazing.
No need for instant-75 easy ramen recipes anyone can make You can create traditional and modern bowls of ramen right in the comfort of your own kitchen. Ramen for Beginners is the perfect starting point for chefs of all levels who want to bring the iconic flavors of ramen home.
Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout.
100 dishes from the gastronomic megacity. if you want sushi, miso soup, gyoza, ramen, donburi, bento, tonkatsu, lotus root chips, mochi, or a yuzu sorbet they're all here.
All Japanese food get this book because you will learn how to cook the best Traditional Japanese dishes even if you have never cooked one before.
This unique Korean cookbook of over 60 recipes, created by the celebrated chefs of the Sorabol Restaurant in the Shilla Hotel, Seoul, reveals the treasures of Korean cooking.
A collection of more than 175 recipes for authentic Korean dishes, many of which were passed down through the author's family for generations.
Based on Korea's legendary condiment, Mother-in-Law's kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.
If you are an adventurous home cook with an appetite for something a little different, then Korean cooking is for you: hearty and full of flavor -- warming spices, hot chili pastes, lots of garlic, and frequently used fermented foods -- it can also be quite simple, and undoubtedly satisfying to prepare at home.
Spicy, Salty, Sour, Sweet Create the Amazing Flavors of Korean Home Cooking. Step into the kitchen of Hyegyoung K. Ford, founder of the blog Beyond Kimchee, and discover the delicious, fail-safe meals she ate growing up in South Korea and now cooks for her own busy family.
The restaurateur behind Brooklyn's The Good Fork and Insa offers recipes for delicious, traditional Korean dishes including Soondubu (Silken Tofu Stew With Seafood), Tteok-Mandu Guk (Rice Cake and Dumpling Soup) and Yukhwe (Korean Steak Tartar).
Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet. This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way!
The definitive book on Korean cuisine by "YouTube's Korean Julia Child" and the author of Maangchi's Real Korean Cooking.
Our Korean Kitchen will be your inspiring guide to bringing this delicious and healthy cuisine to your table. Critically acclaimed chef and food writer Jordan and his Korean wife Rejina provide a cultural history of the food of Korea giving context to the recipes that follow.
Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.
Sylvia Tan's The Modern Nonya Table is a compendium of her beloved Peranakan recipes for the modern kitchen. Herself a modern Nonya, Sylvia draws from family heritage recipes and updates them, dispensing with tedious techniques but never compromising on the flavours.
It started out as a simple labour of love for her family, and grew to become a national phenomenon. Mrs Lee Chin Koon (1907-1980), mother of Singapore's founding Prime Minister Lee Kuan Yew, and a Peranakan by descent, spent a lifetime compiling her own collection of family recipes.
This second cookbook, The New Mrs Lee's Cookbook Vol. 2: Straits Heritage Cuisine, features a mix of Chinese, Malay and Eurasian dishes, and also includes anecdotes explaining their origins.
Now, with The Boba Book, the Boba Guys will show fans and novices alike how they can make their (new) favorite drink at home through clear step-by-step guides.
A bright, fun introduction to bubble tea, including 35 recipes and plenty of background about this trendy drink! From its origins in Taiwan, bubble tea, or boba, has developed legions of ardent fans across the globe.
Taipei is a gourmet's destination where people buy fresh produce almost every morning of the year; where weddings are celebrated with streetside banquets; and where baristas craft cups of world-class coffee. Crook and Hung invite readers to learn more about the city's fascinating foodways and the diverse culture behind them.
Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking--from home-style dishes to authentic street food
While there are many dishes from Taiwan that are immensely popular, this is a cuisine that is not common to many parts of America. If you have wanted to learn how to make authentic Taiwanese food for yourself, then this is one Taiwanese cookbook you need to check out for yourself.
Learn to cook all the Tibetan favorites for yourself and your friends.