Provides recipes for appetizers, soups, seafood, poultry, meat, vegetables, and more that can be prepared in a wok

Everybody's Wokking

Cookbooks, Food & Wine

Yan, Martin

Cooking Education & Reference

Harlow & Ratner

How to prepare some fine Asian appetizers, from novice to expert.

Asian Appetizers: Easy, Exotic First Courses to Dress Up Any Meal

Jue, Joyce

Paperback: 131 pagesPublisher: Harlow &amp; Ratner (October 1, 1991)Language: EnglishISBN-10: 0962734527ISBN-13: 978-0962734526Product Dimensions: 9.8 x 9.3 x 0.4 inches

Jay Harlow's Beer Cuisine: A Cookbook for Beer Lovers

HARLOW, Jay

Beverages & Wine

Features more than two hundred recipes for thirty-four vegetables, discusses cooking techniques, and offers tips for shopping, menu planning, storing, and serving

More Vegetables, Please: Delicious Vegetable Side Dishes for Everyday Meals

Fletcher, Janet Kessel

Cooking by Ingredient

The Well-Seasoned Wok

Recipes for soups, salads, appetizers, fish, poultry, meats, noodles, rice, and desserts are accompanied by notes on ingredients, equipment, and cooking techniques

Ovregaard, Keith

Regional & International

Explores the unique cooking of Singapore and provides recipes for soups, vegetables, fish and shellfish, poultry, meat dishes, and noodle and rice dishes, and includes a section on special ingredients

The Cooking of Singapore: Great Dishes from Asia's Culinary Crossroads

Yeo, Chris

For decades, Kuleto's has hosted new guests and old friends from up the street and around the world right in the heart of San Francisco's Union Square. Their Northern Italian cuisine with an American twist uses choice ingredients hand-picked by local family farmers to create seasonal specials and celebrate the natural bounty of Downtown Bay Area fine dining. If you've eaten at Kuleto's Restaurant in San Francisco, you know how good Italian food can be. The focaccia is fresh from the oven; the pesto is fragrant with fresh basil, garlic, and fine olive oil; the calamari is sweet and tender; and the Tiramisu is indescribable. And that's just the beginning. Not satisfied with producing first-rate versions of Italy's best-loved dishes, Kuleto's Executive chef Robert Helstrom is constantly exploring new ingredients and flavor combinations. The result is an exciting menu that offers exuberant Italian cooking with a uniquely American accent. At Kuleto's the succulent roast duck is cooked with dried cherries instead of fresh, and the ravioli is filled with delicate smoked salmon. the grilled lamb chops are paired with eggplant risotto, and the Veal Scaloppine comes with artichokes. When salmon is in season, Kuleto's serves it, bathed in a robust red wine and black olive sauce, even through salmon is distinctly non-Italian. In this, his first cookbook, Chef Helstrom has collected 80 of Kuleto's most popular recipes, the traditional and the not-so-traditional, all carefully adapted for the home kitchen. here are the appetizers, soups, pastas, risottos, salads, side dishes, entrees, and desserts that keep enthusiastic diners coming back to Kuleto's again and again. Easy to prepare, full of fresh, flavorful, healthful ingredients, this is food that is sure to win rave reviews at your table.

Contemporary Italian: Favorite Recipes from Kuleto's Restaurant

Helstrom, Robert

In her first cookbook, chef and restaurateur Donna Nordin brings together 85 recipes for the food that has earned her national acclaim and repeatedly landed Café Terra Cotta on lists of America's best restaurants. Donna's passion for spice has long been the guiding principle of her restaurant, and her flavorful, innovative CONTEMPORARY SOUTHWESTERN cooking has kept diners coming back again and again. While all her dishes dazzle the palate, a subtle Garlic Custard and smooth Avocado Vichyssoise are as much a part of her repertoire as the fiery punch of Fried Jalapeño Ravioli. Donna's signature style carries over into the dessert course with a tequila-laced chocolate Arizona Princess Cake, just one of many sophisticated studies in flavor.

Contemporary Southwest: The Cafe Terra Cotta Cookbook

Nordin, Donna

A compendium of more than two hundred easy-to-prepare vegetarian recipes based on the culinary traditions of India features a wide range of unusual dishes, from Vegetable Mulligatawny with Pink Lentils to Nutty Rice with Shredded Mangoes. Original. IP.

Laxmi's Vegetarian Kitchen: Simple, Healthful Recipes from India's Great Vegetarian Tradition

Hiremath, Laxmi

Introduces basic cooking equipment, ingredients, and skills, tells how to plan a meal, and gathers straightforward recipes for appetizers, salads, soup, pasta, main dishes, vegetables, and desserts

Now You're Cooking: Everything a Beginner Needs to Know to Start Cooking Today

Corn, Elaine

Cooking Methods

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Books by Harlow & Ratner