Reflecting the best elements of the cooking of Malaysia, China, and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious--perfect for the health-mind American with more imagination and taste than time or budget.

If you're looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments, and desserts, you'll find your palate wonderfully stimulated by The Philippine Cookbook.

Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).

Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.

As seen in The New York Times * Food & Wine * Eater * Forbes * Travel + Leisure * Saveur * Epicurious *
Bon Appetit * Food52 * The Strategist * Chowhound * The New York Times Book Review * The Boston Globe * many more!

Be transported to the bountiful islands of Indonesia by this collection of fragrant, colorful and mouth-watering recipes.

Tells the story of the food, both through memories and evocative explanations, as it introduces us to the flavours and feel of the Indonesian kitchen, and explains not only how to cook the food, but how to eat it. It's impossible to read it without being both inspired and very hungry!-Nigella Lawson

Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake. -Yotam Ottolenghi

Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.

Lara Lee uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.

What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.

Bring home the flavors of Hawai'i

Hawaiian food is delicious, uncomplicated, and has a long history of bringing people together. And now you can make authentic Hawaiian meals at home, no matter where home is. The Easy Hawaiian Cookbook is a friendly guide for any casual cook who wants to serve up a taste of aloha--without the airfare.

• Mainland tips and tricks--Learn how to replicate traditional Hawaiian dishes with simple and accessible ingredients. Did you know that cooking Kalua Pig without an earth oven is as simple as adding smoked salt and liquid hickory?
• Your island pantry--Find a list of ingredients and tools that no Hawaiian kitchen should be without, so you can save time and set yourself up for tasty success.
• The melting pot of the Pacific--Dive into the wonderful world of Hawaiian cuisine, and explore the huge range of cultures that inspired its unique and beloved staples.

Transport your taste buds to Hawai'i with this easy cookbook that shows you how to recreate island classics anywhere.

The Food of Indonesia includes 79 easy-to-follow recipes with detailed descriptions of ingredients and cooking methods, enabling the reader to reproduce the flavors of authentic Indonesian food at home.

The fabled Spice Islands of Indonesia encompass the most astonishing physical and cultural diversity in Asia. The Food of Indonesia introduces a sampling of the most popular Indonesian food from across the archipelago. Included in this unique collection are spicy Padang favorites from West Sumatra, healthy Javanese vegetable creations, succulent satay and poultry dishes from Bali and Lombok, and unusual recipes from Kalimantan and the eastern isles of Flores and Timor. In addition to the range of exciting recipes, this book acquaints readers with Indonesia's varied cultural and culinary traditions.

Featured Indonesian recipes include:

• Avocado Smoothies
• Balinese Style Chicken or Duck Satay
• Beef with Coconut
• Fragrant Chili Sambal
• Pork Stewed with Potatoes
• Shrimp in Hot Coconut Sauce
• And much more...

Tart and refreshing seafood ceviche spritzed with citrus, tender pork meatballs in spicy coconut sauce, charred chicken skewers lacquered with sweet and savory glazes--the array of Filipino bar snacks and small dishes known as Pulutan are the definitive pairing for a cold beer, wine cooler or cocktail.

Incorporating culinary influences from Spain, China, Mexico and the U.S., along with indigenous flavors and traditions, these Filipino finger foods can range from tapas and pintxos to eggrolls and dumplings, and even barbecued meat and chicken wings. Do as Filipinos do: invite some friends over, enjoy a selection of delicious Filipino snacks, and socialize over a few cold drinks!

This Filipino cookbook includes over 60 exciting Pulutan recipes, such as:

• Grilled Coconut and Lemongrass Shrimp
• Raw Oysters with Green Mango Mignonette (Kinilaw)
• Fried Calamari with Crispy Purple Yam Crust
• Corn-Dogged Quail Eggs (Kwek-Kwek)
• Fried Green Mangoes
• Grilled Bacon Skewers with Pineapple Glaze
• Spicy Sizzling Squid (Sisig na Pusit)
• Pork Meatballs with Spicy Coconut Sauce (Bicol Express)
• Grilled Garlic Lamb Chops (Salpicao)
• And much more, including many unique cocktails and desserts!

Cheers for Filipino Food! Mabuhay!

Kulinarya: A Guidebook to Philippine Cuisine, Expanded Second Edition, is the continuation of a movement to inspire homemakers, cooks, students, purveyors, retailers, and restaurants of all types to bring Filipino cuisine to the highest level of excellence in preparation and presentation for the world to appreciate. Authors and noted Filipino Chefs Glenda Barretto, Conrad Calalang, Margarita Fores, Myrna Segismundo, Jessie Seincioco, and Claude Tayag have succeeded in capturing the feel and essence of traditional Filipino cuisine through the Guidebook, which has become a staple of Filipino kitchens.

Filipino recipes include:

• Beef Steak with Onions
• Deep-Fried Pork Belly
• Stuffed Crab Steamed in Banana Leaves
• Stewed Pork and Chicken in White Vinegar
• Rice Noodle Saute'
• Grilled Fish
• White coconut Custard
• And many more

Samuel H. Yamashita's Hawai'i Regional Cuisine: The Food Movement That Changed the Way Hawai'i Eats is the first in-depth study on the origins, philosophy, development, and legacy of Hawai'i Regional Cuisine (HRC). The book is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from its origins in 1991 through the following decades, offering a boldly original analysis of its cuisine and impact on the islands.

The founding group of twelve chefs--Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi--grandly announced in August 1991 the establishment of what they called Hawai'i Regional Cuisine. At the time, they had no idea how dramatically they would change the food scene in the islands. While they each had their own style, their common commitment to using fresh, locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines.

The final chapters close with a discussion of the leading chefs of the next generation and an assessment of HRC's impact on farming, fishing, ranching, aquaculture, and culinary education in the islands. Hawai'i Regional Cuisine will satisfy those who are passionate about food and intrigued by changes in local foodways.

This delightful collection of 85 tried and tested recipes from the Philippines showcases the full range of authentic dishes from the country. Each region has its own distinct food culture, and this book relates the secrets and soul of dishes that create the cultural mosaic that is the Philippines.

The Filipino Cookbook features easy, step-by-step instructions that Filipinos and non-Filipinos alike will enjoy. Learn to make the famous vegetable dishes of the Tagalog Peninsula to the seafood and noodles of the Visayan Islands and the spicy and colorful curries of Mindanao. Learn to make a perfect Pinakbet (Sauteed Vegetables with Shrimp Paste) or a delicious Halo-Halo (Mixed Fruits Dessert). Regale your friends with a wonderfully easy Paella (Rice and Seafood Medley) and Morcon (Stuffed Beef Roll) or an amazing bowl of Pininyahang Manok (Chicken with Pineapple).

Utilizing readily available ingredients, The Filipino Cookbook allows anyone to create authentic Filipino food at home, whether you are one of the 4 million Filipino-Americans living in the United States or simply interested in trying something new.

Authentic Filipino recipes include:

• Pan de Sal Bread Rolls
• Wonton Soup
• Crispy Lechon Pork
• Chicken Adobo
• Sweet and Sour Fish
• Mung Bean and Spinach Stew
• Noodles with Shrimp and Tofu
• Sweet Banana and Jackfruit Rolls
• Iced Tapioca Pearl and Jelly Drink

Nominated for the James Beard Award 2024

If you want inspiration and to be offered an insight as to how to coax flavour into food, and an understanding of what cooking can be, and how to achieve this, then you are certain to greet this book with as much grateful glee as I do. - Nigella Lawson

make a fire. fake a fire. roast your oysters. dance for pipis. slow it down. raise a toast. take lunch. grill a salad. bake a crab. step outside. burn your pav. pass the salt. eat with your hands. chew on the bone.

Ester is an invitation to play with your food and enjoy the adventure. It's born of an eponymous restaurant in inner Sydney, but it's proudly not a restaurant book. Think of it more as the foundations for some new ideas in your kitchen and at your table; written to be used, shared, read aloud, perhaps burnt.

Mat Lindsay's cooking resists easy labels. Certainly it's a distinct kind of full-flavoured Australian food: generous, mindfully chosen seafood; darkly caramelised wood-fired bread; vegetables cooked to just the right level of doneness; meat that's been treated with respect and, often, time; and the odd burnt pavlova, a true signature. Ester the restaurant is all about its wood-fired oven and the magic it imparts, but the fundamentals don't change at home, and everything in this book can be made delicious wherever you live.
The ethos of Mat's acclaimed and widely beloved Chippendale restaurant has always been to offer guests a no-rules good time and the intention within these pages is just the same. Whether it prompts you to rethink the possibilities of toast, roast your fruit, try the classic cauliflower, or embrace Sunday lunch, the Ester playbook presents many ideas to cook and live by.

Home chef turned internet cooking sensation, Chris Urbano brings the world of Filipino cuisine and adobo cooking to your kitchen with over 90 easy-to-follow recipes. Filipino food is an exciting blend of flavors from China, Spain, Malaysia, and the Philippines' Indigenous community. World of Filipino Cooking brings you both the classic mainstays and Urbano's experimental takes on traditional dishes. Plus, all recipes are made with easy-to-find ingredients and cookware you already have in your kitchen, and the detailed instructions and photographs are geared to all levels of cooking expertise.

Bring Filipino cooking to your home kitchen with step-by-step recipes for dishes such as:

• Chicken Adobo
• Lumpiang Shanghai
• Sinigang Tamarind Soup
• Stir-fried Egg Noodles with Pork
• And dozens more!

IACP Award Winner

Naomi Duguid's heralded cookbooks have always transcended the category to become something larger and more important (Los Angeles Times). Each in its own way is a breakthrough book . . . a major contribution (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid--the esteemed author of Hot Sour Salty Sweet--to introduce the country and its food and flavors to the West.

Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.

Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors--crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts--balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.

Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.

Tasty sauces, chutneys, and relishes--essential elements of Burmese cuisine--will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just sticky rice, coconut, and palm sugar.

Interspersed throughout the 125 recipes are intriguing tales from the author's many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma's huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.

The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

Good food is an abiding passion for Singaporeans--mainly because there's so much of it on the tiny, multi-cultural island. Singapore Cooking is a compendium of local favorites by two of Singapore's best-known food personalities, Christopher Tan and his father Terry Tan.

This book features amazing recipes for the most fabulous Hainanese Chicken Rice and Singapore Chilli Crab you have ever tasted--as well as lesser known but equally delightful dishes like Ayam Tempra (Chicken Braised in Spicy Sweet Soy) and Nasi Ulam (Fresh Herbal Rice Salad).

The recipes are easy to follow, accompanied by clear color photos, and include:

• Delicious Marinades, Chutneys, Sambals and Achars like Sweet Pineapple Relish and Roasted Coconut Sambal
• Famous local snacks like Curry Puffs, Bak Kut Teh Pork Rib Soup and Rojak Salad with Sweet Spicy Dressing
• Spicy noodle dishes like Mee Goreng Fried Egg Noodles and Laksa Rice Noodles with Spicy Coconut Broth
• Fabulous seafood recipes like Grilled Sambal Stingray, Gulai Prawns with Pineapple and of course, Chilli Crab
• Delightful meat and chicken dishes like Babi Assam Tamarind Pork and Chicken Wings in Dark Soy and Rice Wine
• Distinctive vegetable dishes like Eggplant Sambal and Nangka Lemak Young Jackfruit Coconut Curry
• Recipes for fabulous desserts like Nonya Pineapple Tarts and Coconut Pancakes with Banana Sauce
• And so much more!

Foodies, health enthusiasts, and seekers of a flourishing life, rejoice! This book is your key to:

Savor whole-food magic: Indulge in 100 flavorful plant-based recipes, crafted with love and inspired by the Loma Linda lifestyle. From invigorating brunch dishes to nourishing dinners, each bite celebrates wholesome ingredients and bursts with taste.

Uncover the Blue Region wisdom: Dive into the rich tapestry of Loma Linda's culture, where faith, community, and a deep connection to nature directly improves well-being. Discover time-tested practices for stress reduction, mindful movement, and finding purpose in everyday moments.

Embrace the plant-powered path: Explore the benefits of a plant-based diet, rich in fruits, vegetables, and whole grains.

More than just food and travel: Blue Loma Linda is a transformative guide. Through captivating stories of my personal explorations and heartwarming encounters with community members, you'll gain practical tips and insights to cultivate your own thriving life, no matter where you are.

Whether you're a seasoned cook, a health-conscious explorer, or simply curious about this region, Blue Loma Linda offers something for everyone.

Embrace the spirit of Loma Linda and embark on your own vibrant journey today! Get your copy of Blue Loma Linda today!

Embark on a tantalizing journey through the vibrant culinary landscape of Cuba with Flavors of Cuba. This exquisite cookbook is a celebration of the island's rich heritage, blending indigenous ingredients with Spanish, African, and Caribbean influences to create an unforgettable gastronomic experience.
Discover the secrets of Cuban cuisine as you explore over 100 authentic recipes, carefully curated to showcase the diverse flavors and textures that define this iconic cuisine. From succulent Ropa Vieja to fragrant Arroz con Pollo, each dish tells a story steeped in tradition and passion, inviting you to savor the essence of Cuban culture with every bite.

In this book you will dive into:

100 Ikarian recipes: Savor 15 energizing breakfasts, 15 leisurely brunches, 20 satisfying lunches, 20 soul-warming dinners, and more. From vibrant meze bursting with fresh flavors to sweet endings that dance on your palate, each dish embodies the Ikarian spirit: simple, delicious, and brimming with health.

More than just ingredients: Discover the wisdom woven into every recipe - the leisurely pace, the deep connection to nature, the joy of community. Learn how these elements contribute to Ikarian longevity and weave them into your own life.

Your transformative guide: Blue Ikaria is more than just a travelogue or a cookbook; it's a pathway to a vibrant, joyful life. Through my personal encounters and practical tips, discover how to adapt the Ikarian philosophy to your own world.
Whether you yearn for delicious adventures, seek the secrets of longevity, or simply crave a dose of Aegean sunshine, Blue Ikaria awaits.

Embrace the Ikarian spirit and start your transformative journey today! Ready to live life to the fullest? Get your copy of Blue Ikaria now!

♥ Food is the most accessible pleasure. It is nourishing and comforting. ♥

★ It connects people and makes them feel good.

Eating is what all of us have in common, and we all love to do it well. Plus, food is the easiest way to explore a different culture.

★ Do you like to cook? But you are tired of the same old menu?

★ Have you been looking for fun recipes for any occasion?

★ Are you a fan of an authentic Filipino kitchen?

♥♥♥ Then you are in luck! This cookbook has it all and more.

It will upgrade your cooking routine with one hundred eleven delicious and filling meals from the Philippines with love.

You will be happy to cook again.

Explore new and exciting flavors of authentic Filipino cuisine.

You will be delighted with the results. Don't worry if you are not a chef.

★ This comprehensive cooking guide is good for any level.

★ It will help tap into your creative side.

★ You will love this cookbook because everyone can appreciate a real homemade meal and newness.

Surprise yourself, your friends, or your family. It is time to cook something new. Be ready for your taste buds to sing.

✓✓✓✓✓Get it now!

- This Filipino Cookbook: For Beginners Made Easy Step by Step.

- Contains a variety of traditional Filipino recipes.

- Each recipe has a simple step that can be easily followed.

- You will find Filipino cooking food interesting and happy.

- Your hands will make a deep impression on your family and friends.

- Philippine dishes that create Filipino cuisine are from your cuisines of the various ethnolinguistic groups and people of the islands,

- The style of food making and the food connected with it possess evolved over many centuries from their particular Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed food of Indian, Chinese language, Spanish, and American influences, in collection with the main waves of impact that had ram-packed the cultures of the archipelago, because well as others adapted to native ingredients and the local palate.