A rich variety of authentic Mexican dishes, including recipes for salads, appetizers, entrees, and desserts, is accompanied by a CD featuring traditional acoustic Mexican music.

Mexico: Experience the Cuisine and Music of Mexico

Cookbooks, Food & Wine

Greeley, Alexandra

Regional & International

Macmillan General* Reference

As food lovers know, soups, stews, and curries are among the most popular and delicious foods of Asia. Asian Soups, Stews, and Curries brings 200 such dishes from the Philippines, Malaysia, Singapore, Thailand, Vietnam, Japan, India, and Korea to eager American eaters. Collected from family cooks, street vendors, and restaurant chefs during the author's extensive travels, the recipes are complemented by evocative anecdotes.
The recipes include favorites like noodle soups, dumplings, and more. For beginners, Asian Soups, Stews, and Curries includes a glossary of terms, sidebars on cooking techniques, and notes on unique Eastern ingredients. This exciting collection will be a must for anyone who loves the bold flavors, abundant health benefits, and easy preparation of Asian food. Alexadra (Sandy) Greeley has lived in Hong Kong where she was a writer and editor of the South China Morning Post. She currently lives in Virginia and is a freelance writer for such publications as the Washington Post and Washington magazine. She returns to Asia frequently for research and pleasure.

Asian Soups, Stews & Curries: 200 Recipes from the Far East

Main Courses & Side Dishes

Betty Crocker

Book by Daks, Nongkran, Greeley, Alexandra

Asian Noodles & Snacks: Innovative Ideas for Entertaining With an Asian Flair! (Learn to Cook)

Daks, Nongkran

Periplus Editions

Only one chef has proved her mastery over celebrity chef Bobby Flay in the Food Network's Pad Thai Throwdown challenge: Nongkran Daks. Now, the master chef and owner of Virginia's renowned Thai Basil restaurant shares her secrets for creating Thai cuisine's most beloved dishes at home—using ingredients that can be found in most grocery stores. In Nong's Thai Kitchen, Daks teams up with veteran food writer Alexandra Greeley to show readers how to prepare classic Thai recipes such as:<ul>
<li> Chicken with Thai Basil</li>
<li> Shrimp Soup in Coconut Milk</li>
<li> Spicy Beef Salad with Mint Leaves</li>
<li> Roasted Duck Curry</li>
</ul>Thai food is famous for its balance of sweet, sour, salty and hot flavors. This unique symphony of tastes and sensations is why Thai restaurants and cookbooks have entered the mainstream. What most people don't realize is that once elusive Thai ingredients such as fish sauce, lemongrass, coconut milk, cilantro, basil and shallots are now easily found, making it easy to prepare mouthwatering Thai dishes at home for far less money than they would cost in a restaurant. All the recipes in this essential Thai cookbook are healthy, easy to make and inexpensive, so step into Nong's Thai Kitchen and begin a culinary journey to the tropical heart of Asia!

Nong's Thai Kitchen: 84 Classic Recipes that are Quick, Healthy and Delicious

Cooking Education & Reference

Tuttle+publishing

With nearly 6 million adult vegetarians in the United States, a push toward a leaner, greener, healthier lifestyle is happening everywhere. Whether their reasons are moral, economic, or health-related, people all over the country--and the world--are making the switch to vegetarianism. In this book, you discover:
<ul>
<li>Easy ways to get essential nutrition like protein and iron</li>
<li>Where to buy fresh, high-quality produce without breaking the bank</li>
<li>Cooking tips and techniques for a vegetarian kitchen, such as how to prepare tofu</li>
<li>Delicious vegetarian recipes for every meal of the day, including choices kids will love</li>
<li>The real difference between vegetarian and vegan</li>
</ul> A vegetarian lifestyle doesn't have to be restrictive; with the help of this book it can be liberating and satisfying! The key is the right information and recipes so you can say goodbye to meat and hello to a fresh, new life.

The Everything Guide to Being Vegetarian: The advice, nutrition information, and recipes you need to enjoy a healthy lifestyle

Vegetarian & Vegan

Everything

Memories of grandmother’s cooking are warm, inviting, sustaining and comforting but most people have not taken the time to preserve their family’s favorite recipes. As a result, many treasured recipes are lost to the fast-food generation 'overtaken by pizza delivery, eating out and convenience foods. Kitchen Memories aims to slow that trend down with a lovingly compiled collection of 120 family recipes from 25 countries' handed down from one generation to the next and gathered from families and cooks. The authors, leaders in the Slow Food movement, have interviewed hundreds of people who have shared their most precious recipes, the ones they want to pass on to their children and grandchildren. The process of talking about family recipes triggered many happy memories for the book’s contributors, and as such, each recipe includes detailed homespun cooking tips and sidebars rich with personal stories of family and food. Twenty-five countries are featured including the U.S. and some of its distinctive regional and ethnic cuisines. Pages at the end of the book are provided for cooks to preserve their own favorite recipes, thoughts, tips, photos, and memories. The authors have tested all 120 recipes. A helpful glossary and appendix offering a brief sketch of each culture are included. Here is a sample recipe: Sample this recipe from Kitchen Memories: Bolivian Corn Casserole HUMITA Karla Montano and her sister, Vivian Lawson, own and operate a restaurant called Luna Maya, in Virginia Beach, Virginia. Although Montano has always been the passionate, creative cook in her family, she believes cooking for large family gatherings requires easy-to-make, simple recipes that taste fabulous. Therefore, the old family standbys are always appreciated. Humita is a traditional Bolivian dish consisting of fresh corn and cheese. To be truly authentic, it should be steamed inside a corn husk. However, there are many variations, depending on the region and the cook. Montano says that using fresh corn provides a better flavor, but when corn is out of season and you are pressed for time, frozen corn kernels are an acceptable substitute. Masa mix—a corn flour product for making tortillas, tamales, and other products—is readily available in many supermarkets: check where flour products are displayed. The filling calls for a crumbly cheese such as the Mexican queso fresco or the Italian ricotta salata. If neither of these is available, try the mozzarella, grated. For a richer filling, increase the amount of cheese. For an effect resembling crème brûlée, sprinkle sugar over the top layer and let the heat melt it into the mixture. 1/2 cup granulated sugar 1/2 cup masa mix 1/4 cup cornbread mix 2 teaspoons salt 1 teaspoon mild ground red pepper, such as New Mexico Red or paprika 1/2 teaspoon ground cinnamon 1 teaspoon chipotle powder, or other chili powder 1/2 teaspoon ground cumin 1 (2-pound) bag frozen corn kernels, thawed and drained 1/4 pound (1 stick) butter, melted 1 pound grated crumbly cheese, such as queso fresco Preheat the oven to 400°F. Butter a 3-quart ovenproof baking dish. Mix the sugar, masa mix, cornbread mix, salt, ground red pepper, cinnamon, chipotle powder, and ground cumin together in a large bowl. Put the corn kernels in a food processor, and process until finely chopped. Mix the corn with the dry ingredients. Stir in the butter until fully incorporated. Spoon half the mixture into the baking dish. Spread three-quarters of the cheese filling over the mixture. Spoon the remaining mixture over the cheese. Top with the remaining grated cheese. Bake about 45 minutes, or until the top is golden brown. Serve hot. Serves 8.

Kitchen Memories: A Legacy of Family Recipes from Around the World (Capital Lifestyles)

Parsons, Anne Snape

Capital Books

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