Book Description
One of the most important yet difficult skills for children with autism to learn is effective social interaction. Reaching Out, Joining In introduces social skills programs to parents of preschool- and kindergarten-aged children diagnosed with one of the Pervasive Developmental Disorders (PDD), including Autistic Disorder, Asperger's Disorder, and PDD: Not Otherwise Specified.
Reaching Out, Joining In is based on the authors' decades of clinical experience using Applied Behavior Analysis (ABA), a proven educational method, to teach social skills at home and school. This book focuses on four broad topics: Play skills; The language of social skills; Understanding another person's perspective; Functioning in an inclusive classroom.
Reaching Out, Joining In helps parents work with their child's strengths to improve social skills. Following the suggestions and exercises in this book, parents can teach children to: pretend-play, use toys appropriately, know when to use conventional responses like "excuse me," tell jokes, recognize that others' feelings and thoughts are different from their own, and initiate social interaction with peers.
Included are tips for using games, modeling, rewards, role play, videos, activity schedules, and social stories to teach social skills and make the learning experience fun for parents and children. A case study of one family's efforts and successes provides a real-life example that's informative and reassuring. Appendices listing resources such as books, games, and activities give parents additional material to explore.
Parents, teachers, and therapists will find Reaching Out, Joining In an excellent primer to help children with autism become better adjusted socially at home and school. Use this book in conjunction with other Woodbine House titles such as Right from the Start to understand how to use ABA and Activity Schedules for Children with Autism as a teaching tool.
Customer Reviews:
Well written, just not what I was looking for........2002-04-30
My son is on the higher end of the spectrum with at least some rudimentary play skills. This book didn't hold my attention, because I couldn't get through the first few chapters. Having some functional use of toys, I grew tired of explanations of how to get my son how to push a car or roll a ball. GREAT if your kid is at a lower point on the spectrum and needs that level of instruction. There may be areas of interest for higher functioning individuals... I just didn't get there!
Systematic approach to help with social skill building.......2002-03-22
Two expert behavior analysts have produced a very fine work that should be a fixture on every behavioral programmer's shelf. Written in a style that will be easily understood by professional and layperson alike, Weiss and Harris systematically lay out considerations and plans for helping students diagnosed with autistic-spectrum disorders to develop social skills and move towards mainstream activities. The task can seem daunting. Where do you begin to help students to develop social skills? Begin with this book.
Average customer rating:
- great for professionals
- It is what it is
- Susur Lee
- Susur: Some Thoughts on Perfection in Cuisine
- Delusions of Grandeur- You're Su-Su Vain!
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Susur: A Culinary Life, Books 1-2
Susur Lee ,
Jacob Richler , and
Sara Angel
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Hardcover
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ASIN: 1580087302 |
Book Description
Over the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as "culinary genius" from critics and chefs alike. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous "fusion" label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. SUSUR: A CULINARY LIFE offers readers an intimate look at the evolution of this master chef. Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur's apprenticeship at Hong Kong's legendary Peninsula Hotel and follows the chef 's major Successes at his award-winning restaurants Lotus and Susur. This in-depth study also chronicles Susur's ambitious plan to modernize the ancient repertoire of classical Chinese cooking —a 5,000-year journey that ends in the creation of his vibrant new cuisine. A remarkable subject deserves a remarkable book, and SUSUR is as innovative as the chef it celebrates. Two colorful, gorgeously illustrated volumes — one describing Susur 's development as a chef, the other featuring his most sought-after recipes —are bound together in an intricate and innovative presentation that resembles a Chinese puzzle box. A sensuous treat for foodies and chefs alike, SUSUR is the definitive word on this cutting-edge chef.
Customer Reviews:
great for professionals.......2007-01-19
i bought it for my boyfriend, who is an aspiring chef and loves asian cuisine. he loves it - its a beautiful and inspiring book. i wouldn't recommend it for anyone who is just interested in cooking at home.
It is what it is.......2006-04-09
Pretty coffee table book...don't buy for the recipes unless you are a professional. I am a chef and have been at several for and five star establishments. I had the pleasure a few years ago to do a banquet with Susur and he is the real deal. Will his techniques translate to the amateur cook looking to learn from his book? No. These are professional recipes designed to be executed by a top class brigade with years of technique and time to prepare the needed mis en place. But as a professional, the way he approaches food as well as the culinary foundation that he has built for himself is unique and will be appreciated by those in the know. What isn't pretentious about a $50 coffee table book? This book gives exposure to a unique and talented chef who is grounded in solid technique and is able to translate that into well presented and balanced dishes that are not silly fusion. Definetly worth a look.
Susur Lee.......2006-03-20
This book its all about creativity by a man who has been over looked for too many years as one of the worlds Top Chefs. This book is in one simple word "Awesome"
Susur: Some Thoughts on Perfection in Cuisine.......2006-02-21
Given the acidity of previous reviews, let me start with some background on myself: I am an American not resident in Canada; I am a non-professional chef -- I cook for myself, my family and my friends. I love food, both from the philosophy that one can learn the history of a country or region by learning about its cuisine and from the perspective that I truly believe we are what we eat ... and the miserable record of American health and longevity is directly due to the poor quality of what we consume.
I first saw Susur on Food Network's "Chef du Jour", where well-regarded chefs would do a single 30 minute program on a topic of their choice. That was at least 8 years ago. I think he may have been on one or two "Ready, Set, Cook" programs, but I'm not certain. He certainly didn't push to become a "celebrity chef", at least in the TV sense. He did become a celebrity in the culinary world: becoming one of Food & Wine's "10 Best Chefs in the World" is not a self-serving proclamation -- it is an evaluation by those who can and do taste the food of all the best and near-best.
I've had the good fortune to have an expense account and a business that required me to take clients to dinner, so I've had the privilege of eating at many of the finest restaurants in North America, Europe, Japan, and Australia. My personal opinion is that Susur belongs among the finest and if in Toronto, it would be my first choice of a dining location -- yes, even if I were paying the bill myself -- some meals are worth every penny of the cost.
I've eaten at his restaurant in Toronto many times, on business trips. The food has always been spectacular, along with the service, along with the description of the philosophy behind each dish. A meal at Susur's not only satisfies the body; it's an education in itself. Again, this is not simply my opinion -- read the reviews in Toronto's newspapers, or read the reviews and look at the scores in zagat.com. Susur isn't the only "great chef" in Toronto, but he is clearly in that category.
Finally, to the book itself: Yes, the binding is unusual), as is the organization (would I count it as 2 books -- no -- do I think that volume 1 as a biography and volume 2 as recipes are two very different works -- absolutely yes). Most chefs don't provide a personal biography and discuss the evolution of their philosophy of cuisine. If you want lots of recipes you can make with ingredients found anywhere, there are thousands of such cookbooks to choose from (start with Rachel Ray's "30 Minute Meals" and go from there). On the other hand, if you want to learn about how to layer flavors, and see how a master puts together a pantry, this is the book to read. The same advice (for flavor, you need sauces, pastes, and other preps) is given by most chefs in cooking courses and is found in lots of other cookbooks -- just to mention a few in Chinese, try Barbara Tropp's "China Moon Cookbook", Nina Simonda "Spoonful of Ginger", Eileen Yin-Fei Lo's "From the Earth" or Emily Grace's "Breath of a Wok". Susur's are more complex, and more subtle, but taste the food and you'll see how it transcends anyone else's.
Is this a book I will cook from daily? No, and Susur is the first to admit that his cuisine needs a tremendous amount of manpower to achieve. Will this book teach me to be a better chef? Absolutely. Will it have a place of honor in my kitchen? Assuredly. Study it, think about it, and learn from it ... and if you have the opportunity, go to Toronto ... and taste it.
Delusions of Grandeur- You're Su-Su Vain!.......2006-02-17
Delusions of Grandeur-Self Proclaimed "Toronto's Local Hero"
I am an intermediate level amateur cook, and pretty aware of cutting edge chefs, cooks and well written cookbooks, and Susur Lee and his book's grandiose recipes may wow small town folks and some home cooks, however he is delightfully delusional in his self importance, proclaiming himself THE "Local Hero" of Toronto, when my long time Toronto friends have not even heard of him!
I highly suggest you first read his very complex, hours long recipes, before spending good money for just 50 or so difficult and few recipes.
Chicago's Chef Charlie Trotter has similar recipes in terms of ingredients unobtainable to less than high end restaurant chefs, and may also have 20-40+ ingredients per dish, requiring an army of assistants to pull it off, however he does not have an entire book devoted to a sycophant praising his own wonderfulness. His combinations also "taste well" together in reading the ingredients, and he has books with "doable" ingredients and they are quite cookable by home cooks.
Susur credits his departed wife Marilou with his success, but others who gave him a "leg up" don't rate even a photo in this paen to his brilliance, as Susur takes back stabbing jabs at better known chefs who helped his career.
Instead of, having say instructive photographs at different stages of a complex dish's creation, he has instead chosen such childish photo selections as photos of his wonderful doodles of his own name, his hand written recipes, and doodling of a seating chart...
Does "You're Su-su vain" come to mind?
Hold that song in mind, as you smile and flick through the first 113 pages of his ego inflating toady's drivel, without even seeing one real recipe.
Oh, the recipes are in the "second" bound book, tighly bound, like a dead Siamese twin to this "first" book. So yes, he has thus published "two" books...um, sure, Susu, we're counting with you. Clever ploy; publish "Susur's Cooking Triptych" next time, and get credit for 5 books, total! (Toronto is certainly still cleaning up from the ticker tape parades for this self proclaimed "Local Hero's" creations!)
Why pay $50 (now down to $30) for only fifty some pretentious recipes, each with 25-45+ ingredients that you are more likely to laugh at, than cook... even one bloated recipe? Borrow this from Susu's large stack of "returns", or from a library, first, before buying!
Forget about "The Emperor's New Clothes"...this is the "Emperor's Trendy Cook Book!"
I do like the professionally styled photos of his creations. You or I could cook them if we had 2 assistant cooks,the strange collection of fresh ingredients, and gratuitous foie gras and black truffles added to many recipes.
Susu's has a dreadful hodgepodge of instructions and techniques, having the reader hopping between both "books" to cobble together a dish, and there's no Table of Contents to organize this chaotic collection.
He knows cooking techniques. I'd happily dine at his restaurant. Teaching techniques by a book is another story. For beginning and intermediate cooks, the cooking techniques that he glides over are far, far better explained in many cookbooks that the professional chefs already consult.
Some well thumbed cookbook/testbooks include "On Cooking Techniques from Expert Chefs"-Labensky, "Essentials of Cooking"-James Peterson, Jacques Pepin's "Complete Techniques", "La Varenne Pratique"- Anne Willan"The Zuni Cafe"-Rodgers, "The New Making of a Cook"-Kamman, "Glorious French Cooking"-Peterson, "Modern Art of Chinese Cooking"-Trop, "The Key to Chinese Cooking"-Kuo, etc.
Big Propblem is...home cooks, without two helpers, will be very frustrated by the hard to find ingredients and the time consuming, convoluted recipes in this cookbook.
Try making Susur's "Pan-roasted scallops, with sunchoke puree, pancetta, periwinkles in truffle sauce and preserved lemon".
Hmmm, if someone mixing up 1000 snippets of culinary nouns in a hat, then let a trained gerbil randomly pick out, then line up the first 10 to 15 words that came out... the resulting recipe titles may even be more appealing to you and I than Susur's convoluted "con-Fusion" titles that easily awe rookie foodwriters and rookie cooks...
Make his "Elk striploin with yamaimo, arame, uni, with burnt butter soy sauce", (40+ ingredients) or try "Braised veal cheek, with parsnip puree, cocoa nibs, grapes stuffed with dry-cured olives, and parmesan (also with over 40 ingredients).
Maybe the "Tuna with wasabi and parsnip mousse on cucumber jelly with crispy squid ink noodle" would whet your whistle. I'd rather go to the grocery store and make "Spiced seaweed crusted red mullet with saffron mayonnaiase and zuchini flower fritters".
A memorable dish is "Roast squab and foie gras stuffed squab legs in port sauce, with lotus root and baby corn, blueberry preserve, and taro root fritters" (>30 ingredients).
Step aside, Charlie Trotter, you've been "out Trottered" by Susu and his caramelized nuts...
For the amusement value, the professionally styled photos of plates that would leave most folks hungry from the tiny portions, and the sad need for the dramatic Napoleonic pose and prose by the self proclaimed "Local Hero of Toronto"... I still give him 3 stars...it takes guts (braised with cocoa, blueberry and truffle oil), to be so sweet and childlike in his vanity!
Customer Reviews:
The best!.......2007-05-24
Joyce Chen's recipes are authentic, delicious and quite easy to prepare. Skip the MSG and it tastes the same. There is no better Chinese cookbook.
Amazing book has stood the true test of time!.......2006-02-20
Joyce gave my mother a copy of this amazing book in 1963 when my parents were married. The recipes are wonderful and easy. I remember using the book with my mom as a child and now use it with my daughter. This is a must have for any cook who wants a taste of what we grew up on in Cambridge in the 60's and 70's- all of these recipes are still relevant today.
People-pleasing recipes, also very helpful for beginners.......2005-12-26
We have used the Joyce Chen Cook Book for 35-odd years and still rely on it regularly. It is full of tasty, authentic Chinese recipes, but they please the Western palate also. It contains classic, solid, proven recipes. You can skip the MSG.
Simple Chinese Cooking.......2005-01-05
These recipes are the favorites on every Chinese Restaurant menu. Written for the American cook who does not live near a Chinese grocery store. Warning - M S G is an ingredient in every recipe - just ignore it and recipes work fine.
Excellent for recipes, tools, and techniques........1999-10-03
This is one of my favorite cookbooks and my absolute favorite chinese cookbook. Every recipe is a hit with guests and family. Excellent guidelines for selecting equipment, selecting ingredients, and developing oriental cooking techniques. A must for anyone who wants to cook authentic chinese!
Customer Reviews:
Best Chinese Cookbook!.......2004-02-22
I've got a lot of Chinese cookbooks and most of them gather dust on my shelf. This is the one I use over and over. In fact, I'm replacing my original copy because I've worn it out. The recipes are fantastic, the tips on how to prepare ingredients are priceless, and many of the sauces and techniques can be adapted for other uses. This book helped me go beyond its recipes and start creating my own. P.S. I heartily recommend the scallion pancakes.
The best chinese cookbook I've seen..........2002-09-07
I've had this book since 1983, when I was living in California. What I like about it is that the recipes use ingredients which are pretty easy to get, both in the US and Europe, and the recipes are easy to follow. I'm about to buy it as part of an engagement present for a friend; she's always asking about the chinese stuff I cook! My own copy is falling apart but I wouldn't trade it for the world.
Sunset Chinese Cookbook.......2001-10-09
This is by far the best Chinese cookbook I've ever had. This is the third time I've bought a copy, I keep wearing them out!
Best simple chinese cook book I have used........1998-12-12
My current copy of this book is so worn out that I need to get a new one. The recipes are simple and delicious, the organization of the chapters makes sense, and the index is complete. The photographs are good too. All in all, the best simple chinese cook book I have used.
Product Description
400 pages, color photographs of dishes. Recipes in Chinese and English.
Average customer rating:
- He needs to test these recipes first
- Extremely useful
- Classic Yan
- It's an OK cook book, better than his clowning TV show
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The Yan Can Cook Book
Martin Yan
Manufacturer: Broadway Books
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Chinese
| Asian
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Wok Cookery
| Asian
| Regional & International
| Cooking, Food & Wine
| Subjects
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ASIN: 0385176066
Release Date: 1982-01-26 |
Book Description
A comprehensive compendium of over 200 carefully tested recipes, lavishly illustrated with diagrams, drawings, cartoons, and photographs.
Customer Reviews:
He needs to test these recipes first.......2003-03-20
I wonder about the tastes of people using Martin Yan's recipes. Everything is so salty. True, they may look "traditional" but what good is that if all of the restaurants we've gone to don't make them this way? And we go to Chinatown, Boston to feast! Okay, I've tried to make hot and sour soup. Seems like a great recipe. But the amount of ingredients is insane. I cut more than half from it and made okay H&S soup. I used Kenneth Lo's recipe instead and made great H&S soup, just like two good local Chinese restaurants make. You know, the kind you usually get, not the kind that would make most Americans gag with woodear. I tried the hunan recipe. Did he test this recipe? I thought the number of spoons of soy sauce was outrageous so I cut the amount in half. Guess what? Had to throw it in the trash, which is where this book will end up. It was so salty. Dark and light soy sauce. How many spoonfuls of the light soy sauce? Light soy sauce is very salty. Dark mainly just gives color. Does this guy test his recipes first or does he pull it out of his head because he usually just wings it? This was the first of three Martin Yan cookbooks I bought. All of them are lousy. This is the only one I've not thrown out. I use Chinese cookbooks by non-Chinese authors because they seem to have tested the recipes first, dim sum and main dishes. Funny how I can use so many recipes from Ellen Leong Blonder. Oh, the only good Martin Yan recipe was for dim sum meatballs that I got from a website, not in any of his cookbooks. I got that for free. Ironic. And another thing, I'm Chinese and I know how to cook Chinese and Chinese-American food well. All his books should be titled "Yan Can't Cookbook."
Extremely useful.......1999-09-26
Practically every recipe I've tried from this book has been delicious. I especially like the supplementary information on how to make tofu and growing bean sprouts, which I've not seen covered in other Asian cookbooks. My only criticism is that there is no alphabetical index; it makes it a little hard to look up specific recipes.
Classic Yan.......1999-08-27
Yan can be a little hokey at times, but that's part of the fun. I really enjoyed this book and every recipe I have tried has been excellent. Ingredients and other tidbits are thoroughly explained. As it's one of the older Yan books, I found it enjoyable not to have to wade through a glossy "picture book" cook book so popular today that seem to leave the recipes in as an afterthought.
It's an OK cook book, better than his clowning TV show.......1999-02-02
Just like his Jerrie Lewis-like show to entertain the audience, this cook book is trying very hard to be funny and wastes lot of pages and spaces in gimmicky blabbings. The ingredients are okay, the mix of all marinading and battering ingredients and portions are not so good and actually not even authentic. Buy since this book is also treating readers like the TV show audience, entertaining and marketing purposes are well served.
Average customer rating:
- The Classic Chinese Cookbook
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The Classic Chinese Cook Book
Mai Leung
Manufacturer: Harpercollins
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
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Regional & International
| Cooking, Food & Wine
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| Caribbean & West Indian
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| Mexican
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| Native American
| U.S. Regional
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The New Classic Chinese Cookbook
ASIN: 0060914149 |
Customer Reviews:
The Classic Chinese Cookbook.......2002-11-09
I purchased this book over 20 years ago and it continues to be my favorite of its kind. The recipes for Hot and Sour soup, as well as "Happy Union" have been crowd pleasers over the years. I recently shared it with a chinese-american friend of mine, a superb cook, whose parents owned a restaurant, and he loved it! I am looking for a copy for him as a surprise. Enjoy!
Average customer rating:
- I have had three Pei Mei Cookbooks for MANY years...
- A MUST HAVE
- Fu Pei-Mei is THE Chinese Julia Childs !!!
- This is the true Betty Crocker of Chinese cook books.
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Pei Mei's Chinese Cook Book (Volume III)
Pei Mei Fu
Manufacturer: Cheng & Tsui
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 091705623X |
Customer Reviews:
I have had three Pei Mei Cookbooks for MANY years..........2005-08-07
and I have a HUGE collection of Asian cookbooks. These are the BEST of any. Very authentic and delicious recipes, well laid out and easy to follow. My only dissatisfaction was the quality of the paper and binding. Perhaps those produced today are of higher quality.
A MUST HAVE.......2002-08-11
These are the best for authentic chinese cooking. The three volumes are filled with recipes from different regions, with pictures and very easy to follow instructions. I grew up with a a father who cooked gourmet food every day - needed something to help me "take the flavors" with me when I moved out and this is it! Perfect for the Chinese American wanting to re-create the foods from your parent's house (like me!) I originally borrowed these books, loved them so much and couldn't find them anywhere. Went all the way to Taiwan and scoured the bookstores to find them and never regretted the effort. Highly recommended.
Fu Pei-Mei is THE Chinese Julia Childs !!!.......2002-05-12
Ever since the first television station opened in Taiwan (1958), Ms. Fu Pei-Mei started her cooking show. For most Chinese people, she *IS* the Julia Childs of Chinese cooking!
She is the first person who made recipes available to home chefs, and also demonstrated everything from how to select your vegetables and meat to how to prep fish and seafood, to basics such as how to stir fry, basic knife work (which is one of the most important skills).
She's the first chef to open a cooking school in Taiwan. Without her, there would be no Wei-chuan cooking school. And without her, recipes would only stay within families, or with the restaurant chefs who created them. She demystified Chinese cooking for Chinese moms, many of whom know only a handful of recipes passed down from their mothers.
And most of her students went on to become famous chefs and restauranteurs worldwide.
I have all her original cookbooks that my mother used in the 1960s and now I'm using them. Lifestyle changes and healthier cooking habits may make some of these recipes seem outdated, but if you moderate the amounts of salt and fat, the recipes still work extremely well. Not only that, but there are many dishes that are now lost (due to lack of being made in restaurants), and these are invaluable to any serious foodie collector.
Any of Ms Fu's cookbooks are well worth the investment. These and the Wei-Chuan cookbooks are now all that I use for Chinese cooking.
This is the true Betty Crocker of Chinese cook books........1998-07-28
The recipes contained in the book are true to the regional style. This is a must have for true enthusiast of oriental style cooking. Every recipe that I have followed has been a success with guests.
Average customer rating:
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Chinese-Japanese Cook Book
Onoto Watanna , and
Sara Bosse
Manufacturer: Applewood Books
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Asian
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1557093717 |
Book Description
Published originally in 1914, this is the first Asian cookbook published in America. The fascinating new introduction by Asian cooking authority Jacqueline M. Newman reveals the trickery at play from the two sisters of Anglo-Chinese descent who wrote the book. The Chinese recipes are simple Chinese-American ones using ordinary ingredients. Many are for chop suey and chow mein using lots of celery, bean sprouts, and gravy. The Japanese meat and fish recipes are also simple even though several use rabbit, pheasant, venison, pigeon, even whale; the vegetable dishes are more Chinese than Japanese. Desserts straddle both cuisines. This book marks the beginning of the interest in Asian cuisine in America, and it is notable, almost 100 years later, to see the way authenticity had been edited for both the public and the author's purposes.
Average customer rating:
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The Noodle Cook Book: Delicious Recipes for Crispy, Stir-Fried, Boiled, Sweet, Spicy, Hot and Cold Noodles
Hayter Kunumi
Manufacturer: Book Sales
ProductGroup: Book
Binding: Hardcover
Pasta
| Cooking by Ingredient
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General
| Cooking, Food & Wine
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| Asian
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Asian Noodles: 75 Dishes To Twirl, Slurp, And Savor
ASIN: 0785805532 |
Amazon.com
Tired of spaghetti and meatballs for dinner? Looking for a new pasta fix? Kurumi Hayter's The Noodle Cookbook will introduce you to a whole new noodle world--the cuisines of Japan, China, and Southeast Asia. Divided by type of dish rather than by region, you'll find Hot Noodle Soups, Cold Noodle Dishes, Stir-Fried Noodles, and Noodles with Toppings--more than 100 recipes that range from the simple Stir-Fried Udon with Yakisoba Sauce from Japan to the sophisticated Creamy Coconut Noodle Soup from Malaysia. A side benefit of these tasty Asian noodle dishes is that many of the recipes are extremely low in fat, without any goofy substitutes. If you don't live close to a market with Asian ingredients, Hayter provides recipes for basic broths and sauces, and even instructions on how to make your own fresh Udon. (It's easier than you think!) Beautiful color photographs on every page help those unfamiliar with the cuisines presented understand how to compose the dishes. Put down your Penne Arrabiata and try some Thai Fried Vermicelli with Red Curry Paste from The Noodle Cookbook tonight. --Rebecca A. Staffel
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