Koncocoo

Best Chinese Cooking, Food & Wine

The Wine Bible
Announcing the completely revised and updated edition of The Wine Bible , the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater. "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”. – Wall Street Journal.
Reviews
"NOTE: this is NOT Sotheby's Wine Encyclopedia, HJ's Wine Companion, Broadbent's Great Vintage Wine Book, or Oxford's Companion, etc etc (all of which I love & use). Traveling to Jerez and enjoying gambas al ajillo (garlic shrimp) with manzanilla while breathing the salty ocean air...I got that idea from this book, & the retelling of it, helped me pass my last Exam."
"The definitive wine book, although MacNeil's writing can be a bit unhelpful at times ("you don't drink this wine, the wine drinks you"."
"Reads like a digest."
"The Wine Bible has lots of wonderful information about wines."
"My only reservation is about hoe outdated some of the statistics might be."
"I knew I knew very little about wine."
"I have my copy highlighted and full of sticky notes."
"Aside from the serious stuff about grapes and winemaking, etc,, it also has nice little tid-bits like explaining why waiters in restaurants give you the cork to inspect when they open your wine (Her explanation makes perfect sense, but I'd never heard it before)."
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Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates 'alchemic flavor out of raw ingredients.
Reviews
"has a lot of common recipes and stories which makes for fun and informative reading."
"This is a must-have book, and must-give book."
"Chinese Chef Grace Young, author of "The Wisdom Of The Chinese Kitchen", & "The Breath Of A Wok", has another Jade Jewel in her cookbook offerings, with "Stir-Frying To The Sky's Edge"!"
"Warm, accessible approach make this a book that is both enjoyable to read and practical to use."
"Haven't tried the recipes yet, however I have read through the book and the recipes look delicious."
"Probably the best thing for me is the narrative about how Chinese cooks who live outside China have adapted their ingredients to match what's available in their area, turning out jerk chicken stir-fry dishes, Malaysian stir-fries, and assorted other twists. This is a revelation to me, a girl who grew up on the 50s with ChunKing chop suey and chow mein, a girl whose favorite vegetable was tomato juice with corn and potatoes coming in second and third."
"The instructions are easy to follow, the ingredients are easy to find (staples like chinkiang vinegar and shaoxing wine can be picked up at the Asian grocery or substituted), and the recipes are relatively simple and delicious."
"The stories and background information is invaluable to understanding the basic skills used to create the methods and recipes."
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Every Grain of Rice: Simple Chinese Home Cooking
Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. “A home cook's cookbook…[ Every Grain of Rice ] shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.”. - Max Falkowitz, Serious Eats: New York.
Reviews
"My favorite Chinese cookbook!"
"Unlike most people, I preferred her second book Revolutionary chinese cookbook (Hunan recipes) over Land of Plenty (Sichuan), and when her first new book in seven years was coming out I pre-ordered it asap. I was shocked at first, but the Pock-Marked tofu was a new vegetarian version, the book is a lot thicker than the last two (and I needed to dig more, I guess), and her General Tso's chicken is so good, it's ok to publish it twice. But the main emphases in this book are on lighter, healthier, more cost effective Chinese recipes, not on her own personal diet. But her list is a British version of Chinese ingredients that I'm looking for in Texas...I'll make up what I can't find (read Melissa Clark's cookbooks for the fine art of making it up as you go along)."
"Her explanation of soaking Tofu in warm water before mixing with other ingredients was worth the price of the book."
"great book, lots of interesting, unusual meals, but also quick and weasy ones too."
"After waiting what seemed like forever,I was delighted to see Fuschia Dunlop's newest book finally available."
"After starting with the noodles we were so happy that we started working our way through the book with the goal of making every dish in it."
"This book works so well on two levels: I love looking through this book and getting inspired just as much as I like cooking from it."
"AWESOME BOOK!"
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Best Chinese Cooking

Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook
In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. She also provides comprehensive ingredient and equipment lists that help orient first timers ... Side dishes steal the show , including braised beef in soy sauce, stir-fried kale with soybean paste, blanched spinach with scallions and sesame, and stir-fried pork... Maangchi has written an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine ." MAANGCHI ("Hammer" in Korean) was born and raised in South Korea, where she learned the fundamentals of home cooking from her relatives.
Reviews
"I've been a fan of Maangchi's website and YouTube channel for a couple of years. A glossary of ingredients includes photos, descriptions, and food names in both English and Korean. Included is also a fascinating introduction to the basics of traditional Korean meals and the culture that surrounds them. I was particularly thrilled to find recipes for making kitchen staples such as homemade gochujang (Korean hot pepper paste) and rice liquor. If you are a meat eater, you'll find more than enough to keep you happy, including the secret to that famous Korean fried chicken everyone loves so much. Tonight we made vegetable leaf wraps with rice and apple dipping sauce, and stir fried kale with soybean paste. I spread a small amount of this on leafy greens and rolled it around a bit of rice for bite sized packets that made my mouth burst from all the flavor!"
"All recipes come with a final picture of the dish, with some coming with pictures of the cooking process. Maangchi has a section dedicated to showing small pictures and descriptions of the essential Korean ingredients and equipment used in the cookbook. The largest section is the side dish section, one of the main reasons I bought the book! There is a small section in the back of the book listing what a typical Korean day is in terms of meals (breakfast, lunch, dinner), and as well as lists of dishes typically served during holidays. The pictures of the dishes do not always follow the recipe underneath. Some recipes will say that the picture of the dish is on the following page. I understand that some recipes are complex and fitting a picture in along with the recipe is not feasible, but it would have been helpful to see, perhaps, a tiny picture of the finished dish next to the dish name, and then have a larger picture (maybe from a different angle, or so) showing more details of the dish."
"Pictured below: 1) The Bulgogi (really flavorful grilled beef) - p223 and Stir-Fried Kale with Soybean Paste - p138 are fantastic. It's like sushi, but has sesame oil instead of vinegar in the rice, and the fillings are different: crab, seasoned ground beef, egg, pickled radish, and garlicky spinach. It's a rice cake soup with brisket, egg, scallions, etc."
Find Best Price at Amazon

Best Wok Cookery

Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. Stir-frying may have been pedestrianized by generations of vegetarian college students, but this beautiful, comprehensive cookbook restores it to its rightful place among the most elegant cookery techniques. The virtues of stir-frying, Young writes, are many: it makes bounty out of small amounts of meat and oil; it emphasizes healthful vegetables; and most importantly, it creates 'alchemic flavor out of raw ingredients.
Reviews
"has a lot of common recipes and stories which makes for fun and informative reading."
"This is a must-have book, and must-give book."
"Chinese Chef Grace Young, author of "The Wisdom Of The Chinese Kitchen", & "The Breath Of A Wok", has another Jade Jewel in her cookbook offerings, with "Stir-Frying To The Sky's Edge"!"
"Warm, accessible approach make this a book that is both enjoyable to read and practical to use."
"Haven't tried the recipes yet, however I have read through the book and the recipes look delicious."
"Probably the best thing for me is the narrative about how Chinese cooks who live outside China have adapted their ingredients to match what's available in their area, turning out jerk chicken stir-fry dishes, Malaysian stir-fries, and assorted other twists. This is a revelation to me, a girl who grew up on the 50s with ChunKing chop suey and chow mein, a girl whose favorite vegetable was tomato juice with corn and potatoes coming in second and third."
"The instructions are easy to follow, the ingredients are easy to find (staples like chinkiang vinegar and shaoxing wine can be picked up at the Asian grocery or substituted), and the recipes are relatively simple and delicious."
"The stories and background information is invaluable to understanding the basic skills used to create the methods and recipes."
Find Best Price at Amazon

Best Wine Collecting

The Wine Bible
Announcing the completely revised and updated edition of The Wine Bible , the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater. "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”. – Wall Street Journal.
Reviews
"NOTE: this is NOT Sotheby's Wine Encyclopedia, HJ's Wine Companion, Broadbent's Great Vintage Wine Book, or Oxford's Companion, etc etc (all of which I love & use). Traveling to Jerez and enjoying gambas al ajillo (garlic shrimp) with manzanilla while breathing the salty ocean air...I got that idea from this book, & the retelling of it, helped me pass my last Exam."
"The definitive wine book, although MacNeil's writing can be a bit unhelpful at times ("you don't drink this wine, the wine drinks you"."
"Reads like a digest."
"The Wine Bible has lots of wonderful information about wines."
"My only reservation is about hoe outdated some of the statistics might be."
"I knew I knew very little about wine."
"I have my copy highlighted and full of sticky notes."
"Aside from the serious stuff about grapes and winemaking, etc,, it also has nice little tid-bits like explaining why waiters in restaurants give you the cork to inspect when they open your wine (Her explanation makes perfect sense, but I'd never heard it before)."
Find Best Price at Amazon

Best Consumer Guides

The Wine Bible
Announcing the completely revised and updated edition of The Wine Bible , the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). “…the rare 995-page manual to hit all the high notes, offer a balanced view on the history, creation, and current state of wine — and keep it lively” – Eater. "When Ms. MacNeil charts the ascending tannin levels in red wine grapes, she compares the gritty stuff to Clint Eastwood’s five-o’clock shadow. The body of this bible is a country-by-country march through winedom, offering lively regional history, sketches of notable personalities, as well as tips on the best local wines and the foods to match with them.”. – Wall Street Journal.
Reviews
"NOTE: this is NOT Sotheby's Wine Encyclopedia, HJ's Wine Companion, Broadbent's Great Vintage Wine Book, or Oxford's Companion, etc etc (all of which I love & use). Traveling to Jerez and enjoying gambas al ajillo (garlic shrimp) with manzanilla while breathing the salty ocean air...I got that idea from this book, & the retelling of it, helped me pass my last Exam."
"The definitive wine book, although MacNeil's writing can be a bit unhelpful at times ("you don't drink this wine, the wine drinks you"."
"Reads like a digest."
"The Wine Bible has lots of wonderful information about wines."
"My only reservation is about hoe outdated some of the statistics might be."
"I knew I knew very little about wine."
"I have my copy highlighted and full of sticky notes."
"Aside from the serious stuff about grapes and winemaking, etc,, it also has nice little tid-bits like explaining why waiters in restaurants give you the cork to inspect when they open your wine (Her explanation makes perfect sense, but I'd never heard it before)."
Find Best Price at Amazon

Best Japanese Cooking, Food & Wine

Momofuku
With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown. At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku ); Quick-Pickled Cucumbers (page 65 of Momofuku ); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches) 1/2 cup finely minced peeled fresh ginger 1/4 cup grapeseed or other neutral oil 1 1/2 teaspoons usukuchi (light soy sauce) 3/4 teaspoon sherry vinegar 3/4 teaspoon kosher salt, or more to taste. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl.
Reviews
"Pictured below: 1) Ginger Scallion Noodles with Pan Roasted Cauliflower, Bamboo Shoots, Quick Cucumber Pickles, and Nori – p57. 2) Roasted Mushroom Salad over Braised Pistachios with Pickled Sunchokes and Radishes - – p57-58. There are seven sub-recipes to pull it together: Ramen broth – p40, Tare – p42, Pork belly – p50, Pork shoulder – p51, Bamboo shoots, Seasonal vegetable (collard greens) – p54, and Slow poached egg – p52. If you see ingredients listed that you don't recognize, it'll save you time shopping to look them up online so you'll have a better idea what it is and what section of the store you might be looking in."
"Its not just a recipe book but describes his insecurities of starting a restaurant as well as journey to building an empire. But generally the recipes are written very well and usually helps you understand why a particular process or ingredient is used. I'm guessing its due to the saltiness of the soy sauce and/or the color. I had a hard time finding the soy sauce he uses (usukuchi). But the recipe calls for outrageous amounts of ginger and scallions. This book is great if you are wanting experience some of Momofuku without going to NYC."
"The pork bun recipe should be another great reason you should buy this book."
"One of the best books on cooking modern Asian cuisine ever written."
"My son could not put this cookbook down... came on time."
"Beautiful book for the foodie chef."
"I love Dave Chang and this high quality hardcover."
"Somethings can be skipped or done differently but I understand it's his way or making his dishes."
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Best Vietnamese Cooking, Food & Wine

Vietnamese Home Cooking
In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. But the ginger, Sichuan peppercorns, and sambal oelek—a prepared red chile paste that is readily available at most grocery stores—make them different than the standard cucumber pickle. 1 pound English cucumbers, halved lengthwise and cut on the diagonal into -inch-thick slices 2 tablespoons plus 1 teaspoon kosher salt 1 (1-inch) piece fresh ginger, peeled and finely julienned 1 to 2 fresh Thai chiles, stemmed, seeded, and julienned 4 cups rice vinegar 1¼ cups sugar 1½ teaspoons sambal chile paste, also known as sambal oelek ½ cup toasted sesame oil 1 tablespoon Sichuan peppercorns ¼ cup whole dried red chiles, such as árbol. Transfer to a bowl, add the ginger and fresh Thai chiles, and toss to mix.
Reviews
"Interesting book....recipes are easy to follow but cooking Vietnamese food can be complicated."
"Any competent 8 year-old could make it, it keeps for months, and the combination might well stun you: toss it with some shrimp and scallions, and dinner is READY. If you take the time to make the utterly porkalicious stock first, and find really fresh coconuts, jaws will drop. Uniquely for an Asian cookbook, it specifies good-quality, sustainable (pastured, grass-fed, etc) ingredients, even when making stock, and clearly explains why."
"Recently moved to southern Florida from orange county calif."
"great book particularly if you are a novice when it comes to Vietnamese cooking."
"excellent recipes and very good instructions."
"I love that the author shares that he makes his chicken broth for his wife and family and love that he shares about his family."
"This is absolutely the best Vietnamese cookbook and if you follow the recipes it is mich better than eating at The Slanted Door in SAN Francisco which has dumbed down his recipes for the public."
"He made me feel the streets of Vietnam, its rhythms, its soul .I have been reading this like a novel, a history, a love story."
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Best Thai Cooking, Food & Wine

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. Sounding like a gourmand Allen Ginsberg, he writes, “I’ve spent the better part of the last twenty years roaming around Thailand, cooking and recooking strange soups, beseeching street vendors for stir-fry tips, and trying to figure out how to reproduce obscure Thai products with American ingredients.” He spills out his acquired knowledge here across 13 chapters and nearly 100 recipes.
Reviews
"2) Thai Style Pork Ribs – p 128 with Jaew (spicy, tart dipping sauce) – p 278. He talks about indirect heat using zones on a big grill or the oven. He doesn’t mention a kamado style grill, so if you’ve got an egg shaped grill, to do low heat slow gilling or smoking, you just need a heat deflector. I tossed a chunk of hickory in mine to exaggerate the smoky taste he talks about. The peanut sauce gave my molcajete and right arm a nice workout. Some others I have flagged to try: Grilled Eggplant Salad – p 59 * Isaan Steak Salad – p 68 * Grilled Pork Neck (or shoulder) with Spicy Dipping Sauce and Iced Greens – p 125 * Northern Thai Style Herbal Sausage – p 132 * Stir Fried Noodles with Shrimp, Tofu, and Peanuts – p 221 * Thai Rice Noodles with Northern Thai Curry – p 235 * Sticky Rice with Mango and Salty Sweet Coconut Cream – p 257. I’ll update this as I play in the book more."
"Received as a gift but have eaten at the restaurant several times. We have made 10-12 recipes from the book in just over 2 weeks and have loved all but one recipe and that one was eaten but won't be made again."
"I've been to the restaurant, and Pok Pok has some of the best Thai-fusion food I have ever had."
"Our favorite dish is the green curry and Som Tom or shredded green papaya salad with shrimp."
"If you have ever been to Pok Pok in Portland, you know how delicious the food is!"
"As someone with multiple trips to Thailand and who has been working on duplicating Thai cuisine in the US for 20 years, this book made me want to be in northern or northeastern Thailand so badly."
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Best Korean Cooking, Food & Wine

Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook
In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. She also provides comprehensive ingredient and equipment lists that help orient first timers ... Side dishes steal the show , including braised beef in soy sauce, stir-fried kale with soybean paste, blanched spinach with scallions and sesame, and stir-fried pork... Maangchi has written an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine ." "Maangchi is an amazing source for authentic Korean recipes that are easily and thoroughly explained for professional and amateur cooks alike.
Reviews
"I've been a fan of Maangchi's website and YouTube channel for a couple of years. A glossary of ingredients includes photos, descriptions, and food names in both English and Korean. Included is also a fascinating introduction to the basics of traditional Korean meals and the culture that surrounds them. I was particularly thrilled to find recipes for making kitchen staples such as homemade gochujang (Korean hot pepper paste) and rice liquor. If you are a meat eater, you'll find more than enough to keep you happy, including the secret to that famous Korean fried chicken everyone loves so much. Tonight we made vegetable leaf wraps with rice and apple dipping sauce, and stir fried kale with soybean paste. I spread a small amount of this on leafy greens and rolled it around a bit of rice for bite sized packets that made my mouth burst from all the flavor!"
"All recipes come with a final picture of the dish, with some coming with pictures of the cooking process. Maangchi has a section dedicated to showing small pictures and descriptions of the essential Korean ingredients and equipment used in the cookbook. The largest section is the side dish section, one of the main reasons I bought the book! There is a small section in the back of the book listing what a typical Korean day is in terms of meals (breakfast, lunch, dinner), and as well as lists of dishes typically served during holidays. The pictures of the dishes do not always follow the recipe underneath. Some recipes will say that the picture of the dish is on the following page. I understand that some recipes are complex and fitting a picture in along with the recipe is not feasible, but it would have been helpful to see, perhaps, a tiny picture of the finished dish next to the dish name, and then have a larger picture (maybe from a different angle, or so) showing more details of the dish."
"Pictured below: 1) The Bulgogi (really flavorful grilled beef) - p223 and Stir-Fried Kale with Soybean Paste - p138 are fantastic. It's like sushi, but has sesame oil instead of vinegar in the rice, and the fillings are different: crab, seasoned ground beef, egg, pickled radish, and garlicky spinach. It's a rice cake soup with brisket, egg, scallions, etc."
"If you’re tired of the same old hamburgers and spaghetti and grilled chicken breasts, pick up this book and prepare to have your culinary mind blown."
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Best Indian Cooking, Food & Wine

Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
The ultimate plant-based Indian cookbook by the creator of VeganRicha.com. And once you taste Richa's mouth-watering desserts, they will likely become your new favorites. Exotic and richly developed, Richa's plant-based, spiced Indian recipes are neither too complicated nor made with ingredients too obscure to find, to make them unapproachable for the home cook. Richa combines a respect for tradition with a modern cook's pragmatism and in doing so, many recipes trade painstaking effort and hours in the kitchen for much more convenience without sacrificing the most important detail: fantastic food. I love this cookbook because it displays an array of whole, plant-based foods that are truly nutritious, combining grains and legumes with a wide variety of vegetables, while offering ridiculously delicious dishes with aromas that will totally keep you hooked.
Reviews
"However, I really like the Vegan Richa blog and once I could virtually "look inside" the book, I realized that the majority of recipes appealed to me. Here are the recipes I've tried so far: Spicy South Indian Tofu Scramble, Street Style Tempeh Wraps, Mint Cilantro Chile Chutney, Mashed Potato Fritters (baked), Dad's Favorite Cauliflower Potatoes, Tofu in Spinach Curry, and South Indian Chickpea Eggplant Stew. I've owned other vegetarian Indian cookbooks before, but have usually found that the recipes are excessively complicated or just too high fat. I did visit a local Indian grocery store and stock up on recommended spices and ingredients, a small investment that has already paid great dividends!"
"In addition to all the mouthwatering recipes for breakfast, small snacks, side dishes, dals, one-pot meals, mains dishes, desserts, and flatbreads, you'll find recipes for making your own chutneys and spice blends, as well as resources for buying ingredients online and in brick-and-mortar stores. And if you've been wondering whether or not you can recreate authentic vegan Indian dishes, you'll joyfully discover that with the no-fail recipes in Vegan Richa's Indian Kitchen, you'll soon be swooning over the dishes you make in your own vegan Indian kitchen."
"I love the entire one pot meal chapter, and love that the meals use a lot of vegetables, but my favorite from that chapter is yellow lentil rice and chard. Rainbow chard and peas in a creamy sauce just hits the comfort food craving for me. It doesn't taste of avocado, but is just a really great accompaniment to other dishes made with ingredients I can find anywhere. My biggest piece of advice is to be adventurous and try all of the recipes because some of my favorites have been the ones that, rather than mimicking dishes I am familiar with, were flavors I never imagined."
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Best Pacific Rim Cooking, Food & Wine

Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki
Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia. But in the end, tiki’s essence is based on captivating stories and exotic drinks, and Martin Cate’s Smuggler’s Cove is a tour de force in both.” —Jordan Mackay, wine and spirits writer, and coauthor of Secrets of the Sommeliers “Martin Cate understands tiki like few others do. The old guard of Donn, Vic, and Steve can rest easy now that they have this champion of their tradition bringing tiki into the new millennium.” —Sven Kirsten, author of The Book of Tiki, Tiki Modern, and Tiki Pop “Here at last are the secrets behind one of the world’s best bars. The Cates have written an engaging, knowing, and personal book that is sure to please tiki lovers, cocktail lovers, and especially tiki-cocktail lovers. Abandon angst, all ye who enter here: like Smuggler’s Cove itself, these pages take leisure time very seriously.” —Jeff “Beachbum” Berry, author of Potions of the Caribbean “Martin Cate is an authority on rum, and this book will take your level of understanding of this noble yet complex spirit to a new level. An absolute must-have for rum enthusiasts.” —Richard Seale, master distiller, Foursquare Rum Distillery, Barbados “The twenty-first-century revival of tiki cocktails was spearheaded by a handful of passionate tiki-geeks, Martin Cate among them. With Smuggler’s Cove , Martin and Rebecca teach you everything you need to know to become a tiki-geek in your own right—and to see the world with their Polynesian passion.” –Gaz Regan, author of The Joy of Mixology and The Negron i “Tiki culture is enmeshed with rum, and the authors offer a master class on it, covering its history and many varieties, as well as digressions on coring pineapples for cocktails and where to score cocktail umbrellas. It’s a terrifically fun and informative read, and the definitive resource on the topic.”. – Publishers Weekly , Starred Review “The book walks readers through the history of tiki, as well as 100 recipes for cocktails. A primer on essential tiki techniques as well as a thorough, authoritative guide to rum take you further than the typical booze book." The book works equally well as a cocktail how-to, a rum guide, tiki party inspiration or must-do itinerary."
Reviews
"History behind the rise of the tiki movement, history behind their bars, rum!, tiki cocktail technique, doing your own tiki parties, resources (where to buy tiki stuff, great tiki bars, etc.)."
"It has everything from the history of tiki, to drink recipes, to how to make your own syrups, to how to decorate your bar."
"Outstanding book, very detailed beautifully photographed, laid out and with easy to follow and comprehend recipes."
"This is a GREAT book from one of the pre-eminent scholars of mixology, tiki revival and overall good aesthetics!"
"Great stuff, a beautiful looking book too, and loaded with great photos and recipes which makes me want to bring out the rum at home, and to return soon to San Francisco's Smuggler's Cove!"
"Whether you are interested in exotic drink mixology or the history of tiki culture or wanting to learn about the current scene, there's something for everyone in this book!"
"A must for any tiki collector or tiki bar hopper."
"This book is everything I wanted it to be."
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Best Southeast Asian Cooking, Food & Wine

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
In this much-anticipated debut cookbook, Ricker shares seventy of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. Sounding like a gourmand Allen Ginsberg, he writes, “I’ve spent the better part of the last twenty years roaming around Thailand, cooking and recooking strange soups, beseeching street vendors for stir-fry tips, and trying to figure out how to reproduce obscure Thai products with American ingredients.” He spills out his acquired knowledge here across 13 chapters and nearly 100 recipes.
Reviews
"2) Thai Style Pork Ribs – p 128 with Jaew (spicy, tart dipping sauce) – p 278. He talks about indirect heat using zones on a big grill or the oven. He doesn’t mention a kamado style grill, so if you’ve got an egg shaped grill, to do low heat slow gilling or smoking, you just need a heat deflector. I tossed a chunk of hickory in mine to exaggerate the smoky taste he talks about. The peanut sauce gave my molcajete and right arm a nice workout. Some others I have flagged to try: Grilled Eggplant Salad – p 59 * Isaan Steak Salad – p 68 * Grilled Pork Neck (or shoulder) with Spicy Dipping Sauce and Iced Greens – p 125 * Northern Thai Style Herbal Sausage – p 132 * Stir Fried Noodles with Shrimp, Tofu, and Peanuts – p 221 * Thai Rice Noodles with Northern Thai Curry – p 235 * Sticky Rice with Mango and Salty Sweet Coconut Cream – p 257. I’ll update this as I play in the book more."
"Received as a gift but have eaten at the restaurant several times. We have made 10-12 recipes from the book in just over 2 weeks and have loved all but one recipe and that one was eaten but won't be made again."
"I've been to the restaurant, and Pok Pok has some of the best Thai-fusion food I have ever had."
"Our favorite dish is the green curry and Som Tom or shredded green papaya salad with shrimp."
"If you have ever been to Pok Pok in Portland, you know how delicious the food is!"
"As someone with multiple trips to Thailand and who has been working on duplicating Thai cuisine in the US for 20 years, this book made me want to be in northern or northeastern Thailand so badly."
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