Koncocoo

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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Air Fryer Cookbook: 550 Recipes For Every Day. Healthy and Delicious Meals. Simple and Clear Instructions.
You will be amazed at how it is easy to cook your favorite dishes with the Air Fryer The first thing you need to know: You can cook almost everything you want with the Air Fryer The second thing : Only high-quality recipes will reveal the whole aroma and taste of dishes cooked in an Air Fryer And the third: With this cookbook, you will cook better, tastier and faster meals for yourself and your family.
Reviews
"I was given an air fryer for my birthday and had no idea what to cook with it."
"I don't know if all other recipes are so good as what we already tried, but it's yummy."
"Amazingly Easy Recipes to Fry, Bake, Grill, and Roast with Your Air Fryer, is a nice addition to go with your air fryer."
"The book is easy to read and has many useful recipes."
"Recipes are categorized by meal type, meat type, and there are also vegetarian recipes."
"I'd recommend you watch your cook times thought because each fryer is a bit different."
"I use this book nearly everyday."
"There are things that I wouldn't have thought of cooking in the air fryer, such as breads."
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Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia
With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish. From the Tea Leaf Salad to Chicken Coconut Curry, the book demystifies the ingredients and cooking techniques of Myanmar, opening up the restaurant’s incredible flavors for everyone to enjoy. "Informative recipes and concise historical background set an educational yet approachable tone, while the occasional misty mountain vistas or bustling Burmese city street scenes (captured by John Lee) provide a reason to slow down and consider Burmese culture as a whole. Already, I'm eyeing the classic mohinga, a noodle soup thickened with toasted ground rice and mashed catfish, seasoned with ginger and lemongrass." —Felicia Czochanski, Well + Good "Despite what some may consider unfamiliar ingredients and cooking techniques, “Burma Superstar” (the book) is incredibly accessible and, more importantly, fun.
Reviews
"The authors write very simply and clearly for homemakers to prepare recipes served in a popular Burmese restaurant in San Francisco, CA, known as the Burma Superstar Restaurant."
"I've made a half dozen or so of these recipes, and I love them."
"This is a fantastic restaurant and beautiful cookbook."
"It’s the best cookbook you can buy."
"This cookbook has become a staple in our kitchen!"
"If you like cooking, reading , travelling , photography, and eating good food , you would enjoy this book a lot."
"This book is comprised of a lot of recipes that are in the sweet spot between both cultures."
"When we lived in the SF Bay area, Burma Superstar was our favorite Friday night takeout. I enjoyed that this book made Burmese cooking feel really accessible, even to someone now living where the nearest Asian market is a 2.5 hour drive. I did a bit of substituting here, like using pre-fried shallots from our last trip to the Asian market rather than frying onions myself, and not using all the different kinds of noodles."
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Best Asian 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.
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 Irish Cooking, Food & Wine

The Blue Bloods Cookbook: 120 Recipes That Will Bring Your Family to the Table
And there are really only three things that Blue Bloods-and everyone else-need to make a successful family dinner: family, love and food. Bring the first two to the table and The Blue Bloods Cookbook will provide the third! Wife of Leonard Goldberg, executive producer of Blue Bloods, Wendy is also the founder of a performing arts summer school in California.
Reviews
"Memories as a Selleck favorite, would go great with Bridget Moynahan’s bruschetta with tomatoes and basil appetizer and green beans almondine side … even if Tom himself would never touch the vegetables. Some cookbooks, like say Mimi Thorisson’s A Kitchen in France: A Year of Cooking in My Farmhouse, almost qualify as escapist literature: You know you’ll never live her life, even approximately, but maybe you can make some of her food."
"A nice, expectedly traditional cookbook."
"I love this cookbook, I also collect cookbooks & I do make the recipes."
"Lots of interesting recipes."
"I've made several things from this book and had rave reviews."
"LOVE LOVE THE BLUE BLOODS SERIES AND HAVE COOKED MANY THIS FROM THIS BOOK."
"Perfect cookbook to start cooking with."
"The book is very nicely presented and the insider glimpses make it interesting."
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Best Southeast Asia Travel Guides

Lonely Planet Thailand (Travel Guide)
Wander through wild orchids in Mae Hong Son, charter a longtail boat on the Andaman Coast or look for tigers and monkeys in national parks; all with your trusted travel companion. Colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer, more rewarding travel experience - current affairs, history, politics, arts, architecture, environment, food & drink, responsible travel Free, convenient pull-out Bangkok map (included in print version), plus over 100 maps Covers Bangkok, Central Thailand, Ko Chang, Chiang Mai Province, Northern Thailand, Hua Hin, Southern Gulf, Ko Samui, Lower Gulf, Phuket, Andaman Coast and more. Check out Southeast Asia on a shoestring, a comprehensive guide to stretching money for an extended trip across the region. Lonely Planet covers must-see spots but also enables curious travellers to get off beaten paths to understand more of the culture of the places in which they find themselves.
Reviews
"We truly enjoyed using this guide while visiting Thailand."
"Another informative and accurate Lonely Planet Guide."
"It turned out to be full of a LOT of information - some of which we will use, and some we won't."
"Lots of info, but the E-version is not as user friendly."
"I won't make it to visit Thailand until next year so I can't compare this books accuracy yet; but it seems to be very detailed and honest."
"Basically unusable in practical and practice."
"The flowery writing, lack of pictures and slightly outdated information made me quickly switch from scrolling through its pages to (free) sources like wiki travel."
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Best Fryer Recipes

Air Fry Everything: Foolproof Recipes for Fried Favorites and Easy Fresh Ideas by Blue Jean Chef, Meredith Laurence (The Blue Jean Chef)
Additional recipes include Parmesan Chicken Fingers, Fish and "Chips," Cherry Chipotle Chicken Wings, Crab Cakes, Coconut Shrimp, Fried Cauliflower with Parmesan Lemon Dressing, homemade potato chips, Boston Cream Donut Holes, and much more. gives you recipes for that too including Marinated Rib-Eye Steak with Herb Roasted Mushrooms, Inside Out Cheeseburgers, Honey Mesquite Pork Chops, Maple Balsamic Salmon, Roasted Vegetable Stromboli and Mini Molten Chocolate Cake, just to name a few. The first book, Blue Jean Chef: Comfortable in the Kitchen , received rave reviews, and helped home cooks broaden their repertoire and become more versatile with a variety of cooking techniques in the kitchen. As the Blue Jean Chef, Meredith’s belief is that being comfortable in the kitchen is key to successful and enjoyable cooking.
Reviews
"So check your food as it cooks to avoid burning it."
"I bought an air fryer a while ago and need a book to know how to use it."
"This book presents most of the standard fried recipes adapted to the airfryer.."
"I made the parmesan cauliflower and maple balsamic glazed salmon for dinner last night and it was perfect!"
"So many good recipes and Meredith has expanded my thinking."
"Some nice and easy to follow recipes."
"Really nice."
"Still exploring....great recipes."
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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 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 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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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 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 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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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."
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