Desserts with Spirit!

Cookbooks, Food & Wine

Carmack, Robert

Desserts

Atheneum Books

Simple step-by-step instructions, with photographs, and an extensive guide to Thai ingredients make it easy to prepare vibrant salads, delicious main dishes, refreshing drinks and exotic desserts. Alongside the familiar curries are Penang curry, steamed fish in banana leaves and gai ying chicken.

Thai Home Cooking (Essential Asian Kitchen)

Nabnian, Sompon

Regional & International

Periplus Editions

Book by Carmack, Robert, Corlou, Didier, Van, Nguyen Thanh

Vietnamese Home Cooking

Corlou, Didier

Quick & Easy

Thailand's unique blends of hot and sweet, sour and salty, make its food utterly different from that of its neighbors, even though many of the ingredients are the same. In Thai Cooking you'll learn how to create over 60 of these delicious blends in your own kitchen--everything from fresh curries and tangy salads to pan-fried noodles and barbecued seafood.

Thai Cooking: [Techniques, Over 50 Recipes] (The Essential Asian Kitchen)

Cooking by Ingredient

Periplus Editions(HK) Ltd.

Vietnamese Cooking will show you how easy it is to create the delicate taste of Vietnam in your own kitchen, using a unique blend of fresh herbs with sweet and salty sauce dressings. Simple step-by-step instructions, beautiful photographs, and an extensive guide to Vietnamese ingredients makes it easy to prepare vibrant salads, delicious main dishes and refreshing drinks and sweets. From fresh spring rolls to banana flower salad, this book is the perfect introduction to Vietnamese cuisine.

Vietnamese Cooking: [Vietnamese Cookbook, Techniques, Over 50 Recipes] (Cooking (Periplus))

Van, Nguyen Thanh

Fondue is a fun, easy and versatile way to entertain. Dipping sauces can be made from a variety of ingredients, including cheese, soup, or chocolate, and you can dip almost anything in them. Fondue contains recipes for classic European cheese fondues, Asian hot pots and even desserts. The book also has a useful guide to fondue pots and other equipment you'll need.

Fondue (Tuttle Mini Cookbook)

Main Courses & Side Dishes

Tuttle+publishing

<ul>
<li>175 tested and proofed recipes, all authentic and easy to prepare</li>
<li>More than a cookbook: Introductory chapters about Myanmar and its history, plus specialty subject articles interspersed, from Tea Houses, Scott Market, Local Etiquette, and 2000-year old Shwe Dagon Pagoda</li>
<li>Historical quotes from contemporary travelers interspersed throughout</li>
<li>An illustrated glossary of local ingredients, with shopping substitutes for international readers</li>
<li>Recipe measurements interchangeable in metric, UK and US imperial</li>
<li>Because of the recipes' diversity, this is a cookbook for everyone: Europeans and Americans unfamiliar with Eastern ingredients, and equally for Asians wanting to explore Myanmar's authentic culinary influences</li>
<li>Edwardian cool &amp; chic retro design, sumptuously illustrated and photographed</li>
</ul>
 A lavishly photographed cookbook and historic travelogue, tracing contemporary and colonial Burmese dishes over the past century. With its rich traditions of empire, The Burma Cookbook highlights the best of present-day Myanmar, including foods of its immigrant populations - from the subcontinent, down the Malay peninsula, and Britain itself. The authors spent some ten years researching the book, while organizing and hosting culinary tours to uncover the country's most popular dishes. The authors had exclusive access to The Strand Hotel's collection of historic menus, pictures and photos, while contemporary photography by Morrison Polkinghorne portrays Myanmar street life.

The Burma Cookbook: Recipes from the Land of a Million Pagodas

Polkinghorne, Morrison

River Books Press Dist A/C

Fondue (The Essential Kitchen Series)

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Books by Carmack, Robert