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Cooking Like Mummyji
by Vicky Bhogal
  Vicky Bhogal is passionate about British Asian food. In over 100 recipes she reveals its secrets. Many of the names of her dishes will be familiar to afficionados of high-street Indian restaurants, but they will find Vicky's versions surprisingly fresher, healthier and more delicious, with simpler, more vivid flavours. Her cooking is also a good deal friendlier and less complicated than the recipes of most Indian cookbooks. Along the way Vicky makes some sharp, fun observations on British Asian culture and we encounter some of her family members and learn their favourite recipe.
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Floyd's Great Curries
by Keith Floyd
  In Floyd's Great Curries, Keith Floyd brings us delicious curry recipes from around the world. There are creamy kormas and fragrant masalas from India, green and red curries from Thailand and spicy curries with real bite from China. There are recipes for chicken, lamb, beef, pork, fish and seafood as well as vegetarian alternatives. There are also recipes for rice and breads and chutneys. A spice chart explains the spices of the world and how to use them and each recipe comes with a heat guide from mild to seriously hot! (Covers vary).
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Indian Every Day: Light, Healthy Indian Food
by Anjum Anand
  Taking all the glamour of traditional ingredients and fusing it with contemporary, holistic recipes, this is an enlivened approach to Indian cuisine. Anjum Anand appreciates the struggle to find light and healthy Indian food and does her utmost to make balanced meals we can indulge in every day. Spiced Colocasia, Scrambled White Cheese with Capsicum, Rice and Lentil Risotto and Luscious Lamb Brochettes are among the offerings here.
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Madhur Jaffrey's Indian Cookery
by Madhur Jaffrey
  A revised and updated edition of Madhur Jaffrey's classic Indian cookery book. As well as recipes, she includes comprehensive background information on spices and seasonings, equipment, authentic preparation techniques and suggested menus.
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Asian Cooking

suchi

Sushi: Taste and Techniques
by Kimiko Barber, Hiroki Takemura, Ian O'Leary (Photographer)
  The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi.
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The Wagamama Cookbook

The Wagamama Cookbook: Positive Eating for Positive Living
by Hugo Arnold
Wagamama have literally redefined the notion of fast food. Now they are very kindly sharing the secrets of their success so that you can also enjoy their fantastic dishes at home. All your favourites from the menu are here, along with a wide range of exclusively created dishes from appetisers to noodle soups and stir-fries, plus exotic juices and desserts. The Japanese eat a balanced, low-fat, high-energy diet and, as a consequence, have the greatest life expectancy in the world. With the preparation time for most of these dishes well inside fifteen minutes, tasty, nutritious and stylish eating has never been so quick and simple. Fully illustrated, and containing over 130 inspirational recipes, the wagamama cookbook is suitable for meat-eaters, seafood lovers and vegetarians alike and concentrates on cooking fresh, quality ingredients in a way that retains maximum flavour and goodness. It also shares the wagamama secrets of ingredients, equipment and techniques to allow you to bring the best of Japanese cuisine home.
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Harumi's Japanese Cooking
Harumi Kurihara
  With more than 100 recipes for fish and seafood, meat, rice, tofu, sushi, noodles, soup, vegetables, desserts and drinks, Harumi's Japanese Cooking provides a broad selection of mouthwatering recipes. Harumi also makes suggestions as to which recipes combine well for meals. There is a glossary of ingredients and their western alternatives, as well as useful lists of suppliers which complete the book, making it today's most comprehensive introduction to modern Japanese food.
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Classic Indian Cookery
by Julie Sahni
  This extraordinary cookbook is a complete course in Indian cuisine. When it was first published it was hailed by both Jane Grigson and Elizabeth David, who said of it.. 'This is a marvellous book. Julie Sahni tackles the daunting task of presenting the multiple, complex traditions of Indian cookery to the English-speaking world and brings it off triumphantly.' Illustrated throughout with explanatory line drawings it introduces all the basic spices and special ingredients so fundamental to Indian food, then explains the techniques employed in using them. So brilliant a teacher is Julie Sahni that it is immediately obvious that Indian food, while rich and varied, is not difficult to prepare - the cooking principles are basic and well-known and the utensils needed are few and simple and Julie Sahni is not averse to short cuts using a food processor. Julie Sahni was born in India and now lives in New York where she has established herself as America's premier authority on Indian cooking.
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Ken Hom's Foolproof Thai Cookery

Ken Hom's Foolproof Thai Cookery by Ken Hom
 In Foolproof Thai Cookery, Ken Hom demystifies this delicious and popular cuisine. Ken describes the basic techniques needed to recreate authentic Thai food and demonstrates 40 of the most well-known dishes with step-by-step instructions and photographs to accompany every stage from start to finish. Ken's recipes appeal to the experienced cook and the novice alike - all are quick and easy to prepare and use readily available ingredients - lemon grass, ginger and, of course, small Thai chillies. Ken's foolproof instructions will guarantee excellent results every time - whether you choose simple Pad Thai noodles, a Sour and Spicy Prawn Soup or the more elaborate Red Duck Curry.
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Delightful Thai Cooking
by Eng Tie Ang
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Vatch's Thai Cookbook: With 150 Recipes and a Guide to Essential Ingredients
by Vatcharin Bhumichitr
  Vatch's Thai Cookbook is an evocative journey through the main regions of Thailand, in search of the individual sauces, herbs and spices which make up the rich and unmistakable taste of the world's favourite 'exotic' cuisine. The book gives information on how to recognize, choose, prepare and preserve the 39 essential ingredients that lie at the heart of Thai cooking. From Lemon Grass to Pickled Garlic, each ingredient has its own section, with easy-to-follow recipes that highlight its particular pungent flavour. The 130 recipes intersperse these ingredient sections, with such mouthwatering dishes as Hot and Sour Soup with Prawns and Lemon, Fried Fish with Crispy Garlic and Steamed Mushroom Curry with Sweet Basil. This culinary journey is set in its cultural context. Each chapter begins with an introduction to a different part of the country associated with the particular ingredients which follow, including some of the lesser-known parts of Thailand; the North East, the South and the Gulf Islands. The book is a valuable guide not only to the cook, but also to the more adventurous traveller in search of a better understanding of the country and its cooking.
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Pleasures of the Vietnamese Table
Mai Pham
  From Vietnamese markets, noodle shops and home kitchens, chef and restaurateur Mai Pham assembles delicious recipes, all capturing the fresh, exotic flavours of this vibrant land. Centring on the beloved national dish of pho, a richly layered broth of beef and rice noodle soup, this book also features such Vietnamese classics as Hue Chicken Salad, Sizzling Saigon Crepes and Seafood Stew with Lemongrass and Dill. All are authentic, accessible and easy to create. Filled with enchanting stories and photographs as well as an ingredient glossary and source guide, Pleasures of the Vietnamese Table is a delightful introduction to a distinctive cuisine.
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Pakistani Cooking.

Jasmine in Her Hair: Culture & Cuisine from Pakistan
by Huma Siddiqui
  Captivating stories and delicious recipes intertwine to create 'Jasmine in Her Hair'-bringing the two worlds of a culture life and culinary passion together. The mouth-watering recipes will satisfy your hunger, while the story and descriptions of Pakistani lifestyle will leave you enchanted. The author, Huma Siddiqui, feels it is vital for us to recognize the distinction between eating mere food and enjoying a satisfying meal. Take a moment to slow down your busy life and enrich it with the recipes of Huma's authentic Pakistani cooking. 'Jasmine in Her Hair', leaves you with so much more than simply food on your plate.
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Kylie Kwong: Heart and Soul
by Kylie Kwong
  In the book accompanying her ABC TV series, Australian-Chinese chef Kylie Kwong shares the recipes for the dishes she most loves to cook-whether for a simple supper of Hokkien noodles, a family celebration in her own home, or a glamorous cocktail party. Following the success of her first book, Kylie Kwong: Recipes and Stories, Kylie branches out from her Chinese culinary heritage to explore the cuisines of Europe, the Mediterranean, and North Africa. With the emphasis on intensity of flavour and using the finest produce, she creates mouth-watering dishes with inspired combinations of Western ingredients and Eastern techniques. With a fresh take on Chinese restaurant classics to treasured family favourites, this is food to be shared and enjoyed.
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Fresh Chinese: Over 80 Healthy Chinese Recipes
by Ken Hom (Foreword), Wynnie Chan
  This lavishly illustrated cookbook takes a fresh and healthy approach to Chinese cooking. Packed with more than 80 classic recipes—including all the traditional Chinese favorites—it favors fresh, authentic ingredients, spices, and flavorings.
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The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
Grace Young, Alan Richardson (Photographer)
  Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's "breath" is the heat rising from the sizzling instrument as a dish is finished, but also much more, according to Young (The Wisdom of the Chinese Kitchen). She offers a profound meditation on the wok's spiritual place, as well as its history and uses. As such, the book may be appreciated as a work of food scholarship as well as a cookbook.
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