Asian
 The Seventh Daughter
Cecilia Chiang
Through recipes, stories and beautiful photography, Madame Chiang takes us on a journey beginning in her native China in the early twentieth century to becoming a successful restauranteur in San Francisco. This memoir is jam-packed with Chiang's personal stories highlighting the vast differences between Eastern and Western cultures and also includes seventy-five of her recipes that showcase the simplicity of authentic Chinese home cooking. Hardcover, 246 pp. $42.00.
 Asian Flavors of Jean-Georges
Jean-Georges Vongerichten
Bursting onto the New York restaurant scene at Lafayette in the Drake in 1992, Vongerichten has not looked back. While building a culinary empire around the world he still manages to find time to put together a stunning new cookbook. In this new book he pays homage to the wonderful Asian spices that make up his incredibly flavorful dishes. Hardcover, 290 pp. $46.00.
 Kaiseki
Yoshihiro Murata
Yoshihiro Murata has raised what began as accompaniment to the tea ceremony to an exquisite art form. The seasonal dishes represent the best, much of it based on fish and seafood, from Murata’s Kyoto restaurant, Kikunoi. While presenting a breathtaking array of dishes, Murata explains the ingredients on which they are based and how and why each has evolved over time. You know the book is awe-inspiring when both Ferran Adria and Nobu Matsuhisa offer praise. Colour photos. HC, 191 pp, $62.95.
 Inside the Southeast Asian Kitchen
Su-Lyn Tan
f you missed Charmaine Solomon’s great Inside the Southeast Asian Kitchen (o/p), you may want to consider this as a substitute This,too, is divided by country, each with representative recipes plus an introduction to the cuisine, its techniques, and ingredients. There is a general glossary and a weights and measures table. Colour photos.
 The Sweet Spot
Pichet Ong
A veteran of both Chez Panisse and Jean-Georges, Pichet Ong, now chef/owner of New York’s P*Ong, is a master of desserts with an Asian twist. Some dishes offer an Asian riff on American classics: coconut cream pie with toasted jasmine rice crust and banana cream pie with a hit of ginger. Lest you think it is all fusion all the time, behold the sentimental classics like Chinese almond cookies, fortune cookies, and “pocky” sticks. Colour photos. Hardcover, 292 pp. $37.95.
 The Breakaway Cook
Eric Gower
The author of The Breakaway Japanese Kitchen ($40.95) blends kitchen basics - chicken, eggs, pasta - with international flavourings. Haven’t we been calling this fusion cooking for some time now? Fusion, breakaway, whatever, Gower’s dishes are quick, tasty, and satisfying. Maccha poached eggs, umeboshi duck legs, and pomegranate potatoes are typical Gower creations with few ingredients and short preparation time. His lists of breakaway, equipment, beverages, and tastes along with his nine global ingredients will kick-start your experiments. Colour photos. Hardcover, 224 pp. $38.95.
 Let's Cook Japanese Food
Amy Kaneko
There is more to Japanese food than sushi. Filling rice bowls, pan-fried dumplings, and noodle dishes are some of the dishes the author learned from her in-laws when she married into a Japanese family. A glossary, suggested substitutions, a source list, and clear instructions make for a good introduction to modern Japanese home cooking. Colour photos. Softcover, 167 pp. $29.95.
 Cuisine Unplugged
Emmanuel Stroobant
There are two striking components of Emmanuel Stroobant’s European- Asian fusion cuisine: intense colour and the play of textures. Marinated salmon roe with watermelon ice cubes and a warm salad of char-grilled Japanese aubergines and Roma tomatoes exemplify the way Stroobart so fully engages the senses. Belgian-born, owner of Singapore’s St. Pierre restaurant, Stroobart is particularly creative with fish and seafood. Colour photos. Hardcover, 174 pp. $59.95.
 The Festive Food of China
Deh-Ta Hsiung
Learn about the multitude of national, regional, and religious festivals of China, and the traditional foods that accompany them. This little book explores the food and culture of China through the sometimes familiar and often exotic dishes that are associated with celebration. This is a window into a world far beyond your local take-out. Similar titles are available for Thailand, India & Pakistan, Italy, France, and Spain. Colour photos. Hardcover, 92 pp. $12.95.
 The Festive Food of Thailand
Jacki Passmore
This little volume is an introduction to Thai culture explored through the festival calendar and associated foods. As popular as Thai food has become there are many recipes here that are sure to be unfamiliar to westerners, but are not so exotic that they are hard to cook in an American kitchen. Learn about Buddhist festivals, annual celebrations, and national holidays while eating your way through a year of Thai special occasions. Similar books are available for France, Italy, Spain, India & Pakistan, and China. Hardcover, 92 pp. $12.95.
 300 Best Stir-Fry Recipes
Nancie McDermott
Read the equipment and ingredient glossaries at the beginning of this book, stock your pantry accordingly, and a tasty, speedy meal will always be at hand. A noted expert on Thai cooking (Real Thai, Real Vegetarian Thai, both out of print), Nancie McDermott offers a good balance of Asian and fusion recipes that includes meatless dishes. Colour photos. Softcover, 352 pp. $27.95.
 Revolutionary Chinese Cookbook
Fuchsia Dunlop
After the success of her first book, Land of Plenty ($45.00) on the cooking of Sichuan, Fuchsia Dunlop is back to unveil the previously obscure culinary pleasures of Hunan province in south-central China. Home of both Chairman Mao and the Chinese hotpot, Hunan favours braised or smoked foods in which sourness counters the heat of chiles.
The book blends history with the basic ingredients and techniques of the Hunan kitchen.Classic recipes include red-braised pork, popular with the Mao himself, the much-abused General Tso’s chicken, and a beef and cumin dish which seldom appears in Western cookbooks. Beautiful colour photos. Hardcover, 304 pp. $39.00.
 Discovering Korean Cuisine
Edited by Allisa Park
This cookbook, a compendium of recipes from the best Korean restaurants in L.A. goes far beyond bulgogi and kimchi. For those looking to expand their asian food horizons this is a good intro to Korean food, with a pictorial guide to ingredients and plenty of step-by-step photos. However, the instructions themselves are sometimes too brief for culinary beginners. Colour photos. Softcover, 169 pp. $24.95.
 Simple Delicacies
Candice Obayashi & Hiroji Obayashi
Lovely, easy, authentic food from Hirozen, a Japanese restaurant in L.A. The recipes are simple, but the ingredients may not be so easy to find, so be prepared to head to an asian grocer. That being said, most of the 'foreign' ingredients are pantry staples, so stock up, because these dishes are absolutely worth it. Colour photos. Softcover, 151 pp. $24.95.
 The Search for Sushi
Carl Chu
Four, four, four books in one! Award-winning author Carl Chu (Food & Wine Tastemaker Award 2004 for talent under 35) has created a book that encompasses a guide to making sushi, a guide to sushi and its ingredients, a guide to saki, and a where-to-eat guide - at least if you are going to be in Toyko, Osaka, Los Angeles, New York, or Sydney. There is even a glossary and bibliography. Heavily illustrated with both drawings and colour photos. Softcover, 229 pp. $33.95.
Modern Japanese Cuisine
Katarzyna J. Cwiertka
For the true student of Japanese culture, this scholarly work traces the evolution of Japanese cuisine from its pre-modern regional diversity to a national cuisine which has captured the world’s tastebuds. Black & white photos. Hardcover, 240 pp. $49.95.
 Takeaway
Les Huynh
Tired of spending your hard-earned cash on too much takeout? Why not practice your cooking skills and save some dough making your own? This fantastic book is full of easy but oh-so-satisfying pan-asian noodle soups, salads, and stir-fries. The recipes are authentic (meaning you might need to venture to chinatown to pick up some of the ingredients), fast, and easy to follow. Colour photos. Softcover, 160 pp. $29.95.
 Simple Chinese Cooking
Kylie Kwong
As a television cooking star and fourth generation Australian- Chinese, Kylie Kwong paid homage to her Cantonese roots and then to Australian fusion cooking (Recipes and Stories, $28.50, Heart and Soul,$45.00). Here the polished restaurateur makes Chinese cooking accessible to everyone with modernized techniques employing the freshest ingredients. Many step-by-step photos and glamorous shots of the plated dishes makes the book particularly appealing.Hardcover, 313 pp, $43.50.
 China Modern
Ching-He Huang
Taking Chinese cooking to new places and challenging our concept of traditional
Chinese dishes with 100 cutting-edge fusion-style recipes for the
21st century showcasing this bold young rising star of Chinese
Cuisine and her blend of old and new, east and west, Chinese and
wider Asian cuisines. Softcover, 158 pp. $24.95.
The Asian Grocery Store Demystified
Linda Bladholm
The definitive guide to your local chinatown grocery, this book contains
explanations of ingredients common throughout Asia including Chinese,
Japanese, Korean, and South-East Asian products. Divided by product
type the noodle, rice, and flavourings chapters are particularly
helpful for those with a shopping list for that truly authentic
recipe. The Indian Grocery Store Demystified is also available.
Softcover, 240 pp. $24.95.
Dim Sum Made Easy
Lucy Liang
With the "small plates" concept making a comeback, it is
an opportune moment to become re-acquainted with China's great
repertoire. Shrimp toast, steamed roast pork buns, paper-wrapped
chicken and pot stickers are included here. Colour photos for each
recipe.
  Mangoes & Curry
Leaves
Naomi Duguid & Jeffry Alford
Another stunning work from this travelling duo. This new work encompasses the
Indian sub-continent. The photography is breathtaking and the attention to local
culture gives the whole feel of being right there in the markets, in the homes,
alas no plane tickets are included.
 A
Year of Cooking Like Mummyji
Vicky Bhogal
This is one of Nigella Lawson's favourite authors and we can see why. A fusion
of Asian, Indian, and British sounds rather ominous but Bhogal pulls it off amazingly.
Softcover, 176 pp, $35.95.
Martin Yan Quick & Easy
Martin Yan
Before there was a food network, before there was an Emeril, there was Martin
Yan. Despite all the young upstarts, he is back with a new series on PBS. This
companion book features 150 fast feasts including three-alarm firecracker chicken,
tea-smoked salmon and sweet coconut rice with caramelized pineapple. Clearly
presented with colour photos. Softcover, 240 pp, $34.95.
Sushi for Wimps
Aya Imatani
With its detailed photos, this book is a good choice for the sushi maker whose
manual skills are suspect. Colour photos. Paper, 128 pp, $22.95.
Quick & Easy Thai
Nancie McDermott
From the author of Real Thai Food and Real Vegetarian Thai ($17.95
each). Stock up on tamarind, limes, ginger and noodles, add a little beef, pork
or chicken for a quick Thai feast any night of the week. Grilled salmon with
chili-lime sauce, chicken hidden in curried rice and pink grapefruit salad with
toasted coconut and fresh mint will engage the taste buds. Paper, 167 pp, $26.50.
 Seafood
of Southeast Asia
Second Edition
Alan Davidson
The third volume of the highly acclaimed seafood trilogy, Mediterranean
Seafood, North Atlantic Seafood Seafood ($39.95 each) are the other titles,
from the former diplomat who co-founded Petits Propos Culinaires and
wrote Oxford Companion to Food ($89.95).
Paper, 368 pp, $39.95.
 Foolproof
Thai Cooking
Ken Hom
Popular, easy Thai recipes from the master of the 30-minute Asian
meal. Colour photos included. Hardcover, 128pp., $29.95.
 Shunju: New Japanese Cuisine
Takashi Sugimoto & Marcia Iwatate
A beautiful, full colour offering from Sugimoto, Japan's leading restaurant designer
and Iwatate, Shunju's Creative Director/Culinary Coordinator. The book showcases
traditional Japanese esthetics producing exciting meals from the freshest of ingredients
with minimal cooking methods. Please enjoy the Crabs Baked In Sea Salt Crust (p.
203). Hardcover, 271 pp. $77.95.
 The Essentials of Asian Cuisine
Corinne Trang
Trang brings the fundamentals of eight major national cuisines together in one volume,
which includes both contemporary and time-honoured recipes. Learn how and why Chinese
cooking is the root of all Asian cooking and indulge in recipes such as Mandu Kuk
(Korean dumpling soup) and Stir-Fried Lobster With Ginger & Scallions. Hardcover,
592 pp. $61.00.
 New Wave Asian:
A guide to the southeast asian food revoulution
Sri Owen
A food guru when it comes to things Asian this latest offering comes with not only
great recipes but background text that delves into how cooking has developed in this
region both locally and internationally, over the last decades.
192 pp. $29.95.
 Wok Fast
Hugh Carpenter and Teri Sandison
Versatile, uncomplicated and quick, tasty recipes till the latest
book from this California-based husband-and-wife team. To taste: Lobster
in Ginger-Butter Sauce
(page 57) or Spicy Lamb with
Lettuce Cups (page 92). Softcover. $28.95.
 Hot
Sour Salty Sweet
Jeffrey Alford and Naomi Duguid
This time the perapitetic duo (authors of Flatbreads and Flavors $42.95
and
Seductions of Rice $47.50) brings us the foods of the Mekong Delta-from
China, Cambodia, Laos, Vietnam, Burma and Thailand. As in their previous
books, the recipes
are set within the sensory context in which the authors have found
them. Colour photos. 346 pages. $60.00 cloth. Recipe: Spicy
Grilled Beef Salad.
 Simply Thai
Wandee Young & Byron Ayanoglu
Formerly the Young Thailand Cookbook, this collection features
favourites from the well-known Toronto restaurant. Colour photos. $19.95.
Recipe: Lemon
Grass Shrimp Soup.
Dancing
Shrimp
Kasma Loha -Unchit
Author of the highly-regarded Its Raining
Fishes, Loha-Unchit's fish recipes feature both classic and modern interpretations
of Thai seafood cookery, line drawings and colour photos. 240 pages. $44.50.
Authentic Vietnamese Cooking: Food from a Family Table
Corinne Trang
$44.50.
Chinese Kitchen
Eileen Yin-Fei Lo
$52.95.
Japanese Cooking A Simple Art
Shizuo Tsuji
$63.95.
 Quick & Easy Sushi Cookbook
Heihachiro Tohama & Yukiko Moriyama
Even a fumble fingered beginner can make beautiful and tasty sushi. And because sushi
is just vinegared rice and any garnish, even the timid can be tempted to try it.
Beautiful colour photographs of both the method and the finished product make this
one of the best books on sushi. Try it....you'll like it, truly. $22.95.
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