Kitchen Curse
Kitchen Curse

Author: Eka Kurniawan

Publisher: Verso Books

Published: 2019-10-01

Total Pages: 145

ISBN-13: 1786637154

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Nominated for the Man Booker International, Eka Kurniawan brings his short stories into English for the first time Eka Kurniawan’s freewheeling imagination explores the turbulent dreams of an ex-prostitute, the hapless life of a perpetual student, victims of an anticommunist genocide, the travails of an elephant, even the vengeful fantasies of a stone. Dark, sexual, scatological, violent, and mordantly funny, these fractured fables span city and country, animal and human, myth and politics. Like nothing else, Kurniawan’s stories bury themselves in the mind. His characters and insights are at once hauntingly familiar, peculiar, and twisted.

Molecular Gastronomy
Molecular Gastronomy

Author: Hervé This

Publisher: Columbia University Press

Published: 2006

Total Pages: 404

ISBN-13: 9780231133128

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French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.

Coconut & Sambal
Coconut & Sambal

Author: Lara Lee

Publisher: Bloomsbury Publishing

Published: 2020-05-14

Total Pages: 554

ISBN-13: 1526603527

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---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' – Fuchsia Dunlop, author of The Food of Sichuan 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 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. '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, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok

SymmetryBreakfast
SymmetryBreakfast

Author: Michael Zee

Publisher: Random House

Published: 2016-08-11

Total Pages: 273

ISBN-13: 1473542154

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'One of the 20 best food books of 2016' The Guardian SymmetryBreakfast is a beautiful cookbook for foodies and feeders who wonder why breakfast has to be out of a box. It's for people who love exploring diverse foods, those who get a kick out of hosting friends and family, and those who like making food look pretty on the plate. Through inspirational food and gorgeous photography, it explores what breakfast is and what it means to people around the world. From Hawaiian Loco Moco and Russian blinis, to Spanish churros and New York bagels, it surprises with the foreign and delights with the familiar. With over 90 delicious recipes and cocktails for perfectly plated breakfasts, more complex dishes for seasoned cooks and recipes with a great story behind them, SymmetryBreakfast will make you hungry, cheer you up and change the way you think about breakfast.

The Asian Grandmothers Cookbook
The Asian Grandmothers Cookbook

Author: Patricia Tanumihardja

Publisher: Sasquatch Books

Published: 2010-06-01

Total Pages: 380

ISBN-13: 1570616981

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Asian grandmothers — whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent — are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.

Umami
Umami

Author: Ole G. Mouritsen

Publisher: Columbia University Press

Published: 2014-04-22

Total Pages: 282

ISBN-13: 023116890X

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In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Post-Colonial Immigrants and Identity Formations in the Netherlands
Post-Colonial Immigrants and Identity Formations in the Netherlands

Author: Ulbe Bosma

Publisher: Amsterdam University Press

Published: 2012

Total Pages: 504

ISBN-13: 9089644547

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In this book Ulbe Bosma explores the experience of immigrants in the Netherlands over sixty years and three generations. Looking at migrants from all countries, Bosma teases out how their ethnic identities are informed by Dutch culture, and how these immigrant identities evolve over time.“Fascinating, comprehensive, and historically grounded, this essential volume reveals how the colonial past continues to shape multicultural Dutch society. . . . It is an important counterpart to work on France, Britain, and Portugal.”—Andrea Smith, Lafayette College

On Food and Cooking
On Food and Cooking

Author: Harold McGee

Publisher: Simon and Schuster

Published: 2007-03-20

Total Pages: 898

ISBN-13: 1416556370

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A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Undaunted
Undaunted

Author: Kara Goldin

Publisher: HarperCollins Leadership

Published: 2020-10-20

Total Pages: 240

ISBN-13: 1400220521

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Don’t let anyone crush your dreams. Undaunted will inspire you to move past your fears and defy the doubters. It doesn’t matter whether you feel confident; it matters what you actually do. A Wall Street Journal bestseller! CEO of Hint, Inc and author Kara Goldin turned her unsweetened flavored water into one of the most successful beverage businesses of our time. As she started to achieve her goals, Kara found herself being called “fearless”, “confident” and even “unstoppable,” but nothing could be further from the truth. In Undaunted, she shares real stories about her own fears and doubts, the challenges she encountered and what she did to overcome them to eventually build a great business and a life she loves. This book is perfect for anyone who wants to: Get fit and healthy, start a company or business, break an addiction, find a new career, just grow in life, and much more! Part autobiography, part business memoir and lots of insights on self-development, Undaunted offers inspiring stories that impart lessons that any reader can apply to their own path.?While most motivational business and life books try to offer quick fixes, Kara focuses on long-term success, showing you how to take control of breaking down barriers and moving forward. Undaunted won’t solve your problems and challenges, you will. However, it will help you see through other’s experiences that it’s possible to do so. Accept your fears, but decide to be undaunted.

The Quick Six Fix
The Quick Six Fix

Author: Stuart O'Keeffe

Publisher: HarperCollins

Published: 2016-03-01

Total Pages: 335

ISBN-13: 0062419765

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Save time and simplify with 100 fabulous quick-and-easy recipes—using 6 ingredients, 6 minutes of prep, and 6 minutes of clean up—from celebrity chef Stuart O’Keeffe. Preparing a meal doesn’t need to be difficult or require a lot of time, celebrity chef Stuart O’Keeffe insists. If you work efficiently while keeping your space clean and cook with minimal yet flavorful ingredients, you can get a great meal from stove to table fast. In The Quick Six Fix, he offers dozens of delicious recipes for breakfast, salads, soups, pasta, fish, chicken, pork, beef, sides, and desserts that will get you in and out of the kitchen in thirty minutes or less. Each requires no more than 6 key ingredients, 6 minutes of prep work, and 6 minutes of clean up. Chef Stuart begins with the pantry essentials and tools you’ll need to whip up a diverse range of amazing dishes at a moment’s notice, such as his tasty culinary school favorites, Moules Frites and Pistachio Basil Buttered Crispy Salmon. Indulge in delights that pay homage to his native Ireland, including Bangers with a Melted Leek Mash and Cranberry Compote, Sweet Berries “Yorkshire Pudding,” and an Easter dinner favorite, Mustard Crusted Pork with Apple Cabbage Slaw. And savor delights like Mexican Street Corn and the “LA” Cheeseburger influenced by his adopted California home. Stuart O’Keeffe believes in simplicity: Fewer ingredients afford higher quality. With The Quick Fix Six, he teaches you how to take smart shortcuts, like pairing key store-bought items with homemade ingredients, to cut kitchen time and save you money. Illustrated with more than 75 full color photos, The Quick Fix Six is the secret to creating easy-to-make, great-tasting dishes that are sure to wow.