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Chicken and Charcoal
The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.
Work Your Stars!
Profiles the twelve signs of the Zodiac as they affect business matters, career choices, and dealing with different types of personalities on the job.
Gay Stars
Combining age-old astrological wisdom with modern savoir faire, "Dr. Matt" brings the gay community a light-hearted, spiritual, and authoritative guide to the zodiac and explains how to rely on the stars "to become fabulous, more satisfied people".
Plusixfive
Winner, Best Chef Cookbook, Singapore, Gourmand World Cookbook Awards 2014 Winner, Best Illustrations, Singapore, Gourmand World Cookbook Awards 2014 Lamenting the lack of good Singaporean food in London (Singapore fried noodles doesn’t count), Goz Lee started the plusixfive supper club out of his one-bedroom flat in Islington, determined to showcase his country’s cooking to hungry Londoners. Since its founding, plusixfive has taken the London supper-club world by storm, regularly selling out its monthly dinners and counting among its guests celebrity chefs, food critics, bloggers and television stars. Taking its name from Singapore’s international dialling code, plusixfive is the resu...
Third Culture Cuisine in Asia: Fusion, Tradition, and the Future of Food
Third Culture Cuisine in Asia: Fusion, Tradition, and the Future of Food is an enthralling journey into the heart of Asia’s evolving culinary landscape, where heritage, migration, and innovation converge to create bold new flavors. From the bustling streets of Bangkok to the modern fusion kitchens of Tokyo and the multicultural food markets of Singapore, this book delves into how Asia’s rich tapestry of cultures has birthed a new wave of cuisine that transcends borders and traditions. Discover the stories of visionary chefs who are pioneering dishes that blend old and new, seamlessly combining regional recipes with global influences. Explore how traditional flavors meet contemporary tech...
Fodor's China
Written by locals, Fodor's travel guides have been offering expert advice for all tastes and budgets for 80 years. China is a trip-of-a-lifetime adventure for travelers in search of cutting-edge art and culture, rugged natural beauty, and cultural diversity. In full-color and with helpful magazine-style illustrated features, Fodor's China shows off the splendor of the country's historical treasures, vibrant culinary culture, and its colorful ethnic minorities like no other guide. This travel guide includes: · Dozens of full-color maps · Hundreds of hotel and restaurant recommendations, with Fodor's Choice designating our top picks · Multiple itineraries to explore the top attractions and what’s off the beaten path · In-depth breakout features on Forbidden City, the Great Wall, and spirituality in China · Coverage of Beijing, Shanghai, Eastern China, Hong Kong, Pearl River Delta, The Southwest, Sichuan and Chongqing, The Silk Road, Tibet Planning to focus your trip? Check out Fodor's travel guides to Beijing and Hong Kong.
Fodor's Hong Kong
With cutting-edge architecture, chic restaurants, and hotels alongside ancient temples, outdoor markets, and hole-in-the-wall dim sum establishments, Hong Kong is an intoxicating destination. Whether travelers are stopping over on the way to a farther destination or spending a week in the city, this full-color guide will inspire them to experience all that Hong Kong has to offer. EXPANDED COVERAGE: New hotel and restaurant recommendations have been added througout this new edition to keep up with Hong Kong's constantly evolving offerings. Coverage of Macau is even more user-friendly and accessible than ever. INDISPENSABLE TRIP PLANNING TOOLS: Features on Top Attractions, free experiences, an...
Snacky Tunes
"Founded in 2009 by Darin and Greg Bresnitz, the podcast Snacky Tunes served as the first platform to discuss food and music, creating a space for chefs, restaurateurs, musicians, and bands to share their stories and creative processes. The Bresnitz brothers now present Snacky Tunes--a collection of 77 all-new candid interviews from the world's most acclaimed chefs--showcasing these soul-sustaining exchanges, in which food and music seamlessly intertwine. The chefs share personal stories about how music plays a pivotal role in their careers-shaping identities, igniting creativity, and influencing the restaurants they build and the food they serve. Organized alphabetically, individual entries are also accompanied by a previously unpublished recipe and custom playlist crafted by each chef, showcasing how a soundtrack both sets the tone for their kitchens, restaurants and fuels their creative process"--Amazon.com
Robata
Robata means 'fireside cooking', taking its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables, which has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic robata grill, your own barbecue or your oven grill. Choose from classic yakitori (chicken cooked on skewers), traditional Japanese fish robata dishes such as Miso Black Cod or a wonderful selection of vegetarian robata dishes. Then choose from the incredible selection of traditional side dishes, pickles and salads to accompany your robata, in this comprehensive cookbook of Japanese slow grilling recipes.
Octaphilosophy
The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list. Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness. Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality. This volume includes 150 recipes, 95 full dishes, 22 fermented juices and 33 basic recipes. Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.
