Pacific Rim

Memories of Philippine Kitchens

"[Cendrillon is] daring, different and a sure remedy for the malady, too widespread these days, of dining déjà vu."-Frank Bruni, the New York Times

The essence of Filipino food has always remained somewhat secluded in the family kitchens of Filipino homes, passed down through the generations, melding native traditions with those of Chinese, Spanish, and American cuisines. With Memories of Philippine Kitchens Amy Besa and Romy Dorotan, owners and chef at Soho's popular Cendrillon restaurant, present a fascinating look at Filipino cuisine and culture. They have spent years tracing the traditions of the food of the Philippines, and here they share the results of that research. From Lumpia, Pancit, and Kinilaw to Adobo and Lehon (the art of the well-roasted pig), the authors document dishes and culinary techniques that are rapidly disappearing and in some cases unknown to Filipinos whether in the Philippines or abroad.

In addition to offering more than 100 unique recipes culled from private Filipino kitchens and their own acclaimed menu, Besa and Dorotan vividly document the role of food in Filipino society, both old and new. Filled with hundreds of sumptuous photographs by the esteemed Filipino photographer Neal Oshima and colorful stories of food memories from the authors and other notable local cooks, the book is a joy to peruse both in and out of the kitchen.

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia

The first book to reveal the undiscovered jewels of Southeast Asian cuisine.

Just when you thought you knew everything about Asian food, along comes James Oseland's Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today's home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. 16 pages color photographs; 3 maps.

The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

Roy's Fish & Seafood: Recipes From The Pacific Rim

Owner of the critically acclaimed Roy's restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today's greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY'S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy's Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.

Singaporean, Malaysian & Indonesian Cuisine

Singapore, Malaysia and Indonesia are located in Southeast Asia. Because of the rich mix of cultures, ethnic groups, and religions, the cuisine of those three countries are greatly influenced by each other as well as such neighboring cultures as China and India. these distinctly diverse blends of culinary characteristics from Singapore, Malaysia, Indonesia represent the cultural interchange of the region ¡V a true crossroads of Asia.

The dishes of SINGAPORE combine spices and cuisine from all over Asia. Hainan Chicken and Rice (Nasi Ayam), Noodles in Spicy Coconut Milk Soup (Laksa Lemak), and Spiced Sparerib Soup (Bak Kut Teh) are Singapore¡¦s most popular dishes. MALAYSIAN cuisine combines the delicacy of Chinese food with Indian spices and regional herbs; famous dishes include Penang Noodle Soup (Penang Laksa), Lacy Pancakes (Roti Jala) and Beef Sate (Sate Daging). INDONESIAN food is known for its unique and exceptional spicy aromas and flavored dishes such as Sticky Yellow Rice (Nasi Kunjit) with Spicy Chicken Braised in Coconut Milk (Rendang Ayam), Batavia Beef Soup with Glass Noodles (Soto Betawi) and Balinese Fried Fish (Ikan Bumbu Bali). Rarely indeed, has a cookbook come along that combines within one cookbook cover, the tantalizing cuisine from these three cultures so well.

Philippine Cookbook

First Big Crush: The Down and Dirty on Making Great Wine Down Under

The story behind the bottle, First Big Crush is Eric Arnold's wild account of his year immersing himself in all things wine...and somehow not winding up in rehab.

Never having held a meaningful job for very long (and getting fired from most of them), Eric Arnold heads to New Zealand -- to Allan Scott Wines -- seeking adventure and hoping to learn a little bit about wine. What could be better than working outside in the fresh air and drinking wine all day? Before he knows it, he is dirty, wet, cold, and at the mercy of a tank of wine that just might explode and take him with it. So begin Eric's adventures in the world of wine. He gets sunburned, sore, and drunk -- and then does it all over again the next day.

First Big Crush is a story that is as outrageous as it is compelling. Here are tales of first pressings, pruning, and tasting competitions. There are also rowdy nights at the local pub, girls, meat pies, girls, rugby, and tales of hunting wild pig. Along the way, each step of the winemaking process is explained in a way that humans can actually understand. Almost against his will, Eric becomes an expert.

Best of the Best from Hawaii: Selected Recipes from Hawaii's Favorite Cookbooks (Best of the Best State Cookbook)

Want to... prepare the popular Huli Huli Chicken... bake delicious Coconut Macadamia Nut Crisps... learn all about cooking Oven Kalua Pig an dall the other traditional lu'au recipes? Now you can! This cookbook will introduce you to all these wonderful native dishes, plus many more. Scattered among the recipes are fascinating facts and photos that capture Hawaii's unique history and culture.

Over 300 favorite recipes from sixty-three of Hawaii's leading cookbooks make up this extraordinary collection. These contributing cookbooks are listed in a special section along with ordering information - a treasure for anyone who collects cookbooks.

Filipino Cuisine: Recipes from the Islands (Red Crane Cookbook Series)

A surprise to those unfamiliar with the Philippines is the great geographical diversity of the Islands and their six major culinary regions. Gerry Gelle's contribution to our understanding of this diversity is his knowledge of these regions. His recipes include the mountain and coastal regions of Northern Luzon and the many islands of the Visayas and the island of Mindanao. We learn of the rich mixtures of people, from the Pangasinans of Luzon with their specialty of "cultured" fish, to the Tagalogs, who use vinegar and fruits to give their dishes the preferred sour taste. He explains the use of guinamos, a paste of fermented shrimp or fish in the Visayas, and the use of hot chilies and spices to make curry in Mindanao. After cooking with these recipes, you will know the aromas and tastes of Filipino cooking.

"Although he gives a culinary geography lesson of the spread-out islands that make up the Philippines, Gelle says 'the book was written from a Filipino-American point of view, not a Filipino point of view.' Thus, the recipes sometimes have been modified to fit both American ingredients and the Americanized tastes of those born and raised in this country. The recipes are no less authentic for being adapted."-San Francisco Chronicle

"There are far too few Filipino cookbooks on the market; most competitors appearing in non-durable paperback which may not survive the rigors of library lending. This solid hardcover is perfect for a library's ethnic cookbook collection: over 200 recipes complete with a selection of fine color photos embellish an in-depth reference to the cuisine of many Philippine islands. Included are an index and glossary, plus plenty of cultural references."-The Bookwatch

Hawaii's Best Mochi Recipes

What's chewy and moist, comes in all shapes and flavors, great for picnics, parties, office treats for coffee break and EASY to prepare? Why, it's a mochi dessert - always popular in Hawaii!

In this grand collection of mochi recipes, not only can you find traditional recipes and today's popular mochi desserts all in one cookbook, but also included are entrees, such as Siu Mai with Mochi Rice, Crisp Fried Shrimp, and Mochiko Chicken.

There is also a microwave section for today's busy lifestyle. The average microwave cooking time is around 10 minutes. Best of all, most mochi desserts can be prepared a day ahead and require no refrigeration.