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New Curries
Published by ACP Books
LE 80
Generally accepted as originating from kari, a Tamil word for a spicy or seasonal gravy or sauce, a curry is basically just that. While the recipes vary from country to country, and even region to region, most share the common dominator of being wet and savory. From an incendiary Goan vindaloo to a mellow Kenyan stew, from traditional robust lamb and chicken mixtures to lighter seafood and vegetable dishes, there's a curry to suit all tastebuds. Most of us are familiar with Indian curries, but the book New Curries widens the repertoire with curries from all over Asia including Thailand, Sri Lanka, Malaysia, Indonesia and Vietnam. There are slow-cooked rich curries that taste better on the second or even third day, and fresh light curries with surprising new flavors, as well as a fabulous choice of accompaniments and curry pastes.
Cooking Class Thai
Published by ACP Books
LE 80
Thai food has captivated the Western palate with its distinctive combination of sweet and sour, sharp and
fresh flavors: chili, coriander, galangal, basil and coconut. Sophisticated in taste, Thai cuisine is simple to
prepare with fresh ingredients and easy cooking techniques. This book, published by The Australian Women's Weekly
within their series Cooking Class, shows you how to prepare Thai dishes step-by-step to perfect results.
Korean Cooking
Hilaire Walden
Published by Apple
LE 65
The Korean diet is simple, traditional and largely determined by topography and climate. From the highlands comes the vast selection of wild vegetables, mushrooms, herbs and roots, while the lowlands and plains provide the rice and grain supplies that form a staple of the diet. Practically surrounded by sea, fish and shellfish are in abundance, as are sea vegetables. Korean cuisine has been also influenced in spices and flavorings by China and Japan. All of this is reflected in the recipes featured in Korean Cooking, which provides a balanced selection of Korea's most popular and well-known dishes such as Pajon (spring onion pancakes), Kujolpan (nine-section appetizer), Kimchi (pickled cabbage), Ke-tchin (steamed crab), and Chongol (beef and vegetable hotpot) among many others. An illustrated glossary of the lesser-known ingredients and their uses is included.
Easy Vietnamese-Style Cookery
Published by ACP Books
LE 80
Discover the delights of Vietnamese cuisine, which is gaining popularity for its great food with a style of cooking that's perfect for today. The array of fresh, healthful ingredients, some surprising new tastes and textures, and a variety of cooking methods, all contribute to one of the most creative Asian culinary styles. Every recipe in this book is presented in a step-by-step format that is easy to follow.
Yan-Kit's Classic Chinese Cookbook
Yan-kit So
Published by Dorling Kindersley
LE 150
A complete course in the essentials of classic Chinese cooking, with easy-to-follow recipes that recreate the delicious, authentic flavors of one the world's most celebrated cuisines. Yan-kit's Classic Chinese Cookbook shows you how to chop, slice, stir-fry, steam, roast, and braise fantastic Chinese food. Transform exotic ingredients into fabulous-tasting foods with the right equipment and expert techniques. Over 140 step-by-step recipes show you how to master the art of Chinese cooking, from familiar favorites, such as Wonton Soup, and Special Spring Rolls, to dishes from China's regional culinary traditions, like Peking Duck, Cantonese Fire Pot, and Smoked Fish Shanghai Style.
The Asian Cook
Linda Doeser
Published by Island Books
LE 150
A complete encyclopedia of classic Chinese and Asian food, which includes preparation and cooking techniques, a glossary of spices, flavorings and ingredients, and useful hints and tips throughout. Over 400 recipes with more than 1,000 superb color photographs feature the exotic and varied cuisines of the East, with traditional recipes from China, Malaysia, Indonesia, the Philippines, Vietnam, Japan and India. Learn how to make Dim Sum, Sukiyaki, Spring Rolls, Balti Chicken, Indonesian Satay, Chicken Teriyaki and hundreds of other tempting dishes.
Malaysian Favorites
Published by ACP Books
LE 40
Influenced by early traders and settlers from India, China and Indonesia, Malaysian cuisine is the perfect example of a culinary melting pot. Variety is the main spice in this delicious cuisine. The book presents a sho-+rt listing of typical Malaysian ingredients as introduction, which is followed by more than 30 recipes including laksa, sambals and many more.
Cooking Class Japanese
Published by ACP Books
LE 80
Japanese food is much more than just sushi or sashimi. Based on freshness, simplicity and superb presentation, the food of Japan is as much a feast for the eye as it is for the palate. The Japanese are well know for their trim figures and longevity, and this is largely attributed to their diet. Their cooking methods, boiling, grilling, baking, barbecuing, steaming and simmering in broth - have very little fat, include no heavy sauces, and make use of subtle seasonings to enhance the food's natural flavor. This book, published by The Australian Women's Weekly as part of their series Cooking Class, guides you through step-by-step instructions on how to prepare Japanese dishes, for perfect results every time.
Indonesian Favorites
Published by ACP Books
LE 40
A sampling of Indonesian food reads like an international menu: Dutch, Indian, Chinese, English, Malaysian and even French influences play their part in this cuisine. The net result is that the whole is greater than the sum of its parts. A short introduction on typical Indonesian ingredients is followed by more than 30 recipes such as Satay, Nasi Goreng, Gado Gado and many delicious noodles, curries and stir-fries.
Sushi Taste and Technique
Kimiko Barber & Hiroki Takemura
Published by Dorling Kindersley
LE 150
Learn the master's techniques and trade secrets in making sushi to perfection from Hiroki Takemura, previously head chef at London's Nobu, and Asian fusion specialist Kimiko Barber. Create perfect, stuffed, scattered, pressed, rolled and hand-formed sushi from traditional, vegetarian and fusion recipes, following simple step-by-step instructions illustrated in unrivalled photographs.
Taste of Asia
Sallie Morris & Deh-ta Hsiung
Published by Southwater
LE 170
Taste of Asia presents 100 enticing, authentic dishes from the East; from Thailand, Burma, Indonesia and Malaysia to China, Korea and Japan. Classic recipes represent every corner of the region: Peking Duck, Spring Rolls, Dim Sum, Thai Fish Cakes, Red Chicken Curry, Filipino Prawn Fritters, Saté, Nasi Goreng, Japanese Sushi and Sashimi, Malaysian Coconut Ice-cream and many more are all explained in detail. The book includes an indispensable, fully illustrated guide to classic Asian ingredients: from rice and noodles, mushrooms and seaweed, to pepper, pulses, pastes, oils, herbs and spices, and the varieties and cuts of fish, meat and poultry. An essential guide to everything you need to know about the Asian kitchen, from essential equipment and store-cupboard ingredients to special techniques shown stage-by-stage in over 650 beautiful photographs.
Thai
Published by ACP Books
LE 170
In line with Thai foods popularity worldwide, The Australian Women's Weekly presents this beautifully illustrated, 184-page book on Thai cuisine. The book includes, of course, the classics such as Tom Yum Goong, and Pad Thai, but also lesser-known recipes such as crisp fish salad, stir-fried eggplant tofu, and mussels with basil and lemon grass, among others. Thai food is fresh-tasting, light and healthy, with the flavors of lemon grass, basil, lime and coriander mingling with fish sauce and chili. Most Thai dishes are fast to cook and nearly all are low in fat.
Vietnamese Cooking
Paulette Do Van
Published by Apple
LE 65
Vietnamese cooking is a unique and subtle blend of many influences. From China the healthy stir-fry method of cooking and the use of noodles were adopted, while Thailand introduced a love of fresh herbs. Traders carried to Vietnam the spices that we associate with curry, and foreign occupiers brought the love for French bread, coffee, garlic, and fresh fruit ice creams and sorbets. All these have left their mark, producing a delightful cuisine with its own distinct character and flavor. Vietnamese Cooking opens the door on this cuisine that has only recently started to be explored and gain in popularity. There is information on all cooking utensils, with guidance on use and techniques, as well as tips on garnishing and what to eat when. An extensive illustrated glossary describes all the unusual or exotic ingredients involved, with alternatives provided where possible. From basic stocks through to main courses and desserts, the recipes display enormous diversity.
The Sushi Experience
Hiroko Shimbo
Published by Knopf
LE 272
Hiroko Shimbo is a trained sushi chef, restaurant consultant, cooking instructor, and author of the Japanese Kitchen, which was a Food & Wine magazine "Best of the Best" winner and an IACP Julia Child Cookbook Award nominee. In The Sushi Experience she covers all the currently popular sushi variations from basic sushi rolls to pressed sushi and nigiri sushi, hand rolls and even sushi lunch box. The book guides you though all aspects of the sushi experience from history and eating etiquettes to preparation and serving techniques. There are sauces and accompaniments to complement the sushi meal. Illustrated instructions show in detail each step of the preparation process.
Harumi's Japanese Cooking
Harumi Kurihara
Published by Conran Octopus
LE 235
Harumi is Japan's answer to Delia Smith. She is a living inspiration and the most famous
cookery writer in Japan, adored by Japanese women. Harumi has sold more than 7 million
cookery books and over 5 million copies of her magazine Suteki Recipes (Lovely Recipes).
Her success is rooted in her effortless, down-to-earth and unpretentious approach to
stylish living and eating, which follows a philosophy of elegance and simplicity. Harumi's
Japanese Cooking includes more than 70 illustrated recipes which sets out to demystify the
preparation, presentation and enjoyment of Japanese food, often perceived by westerners as
precious, complicated and made using impossibly strange ingredients. In addition, Harumi
explains how Japanese meals are eaten and the importance of seasonality, variety and presentation.
Classic Japanese
Yasuko Fukuoka
Published by Southwater
LE 115
Japan's traditions and philosophy have always influenced the way food is prepared, cooked, served and presented. In this culinary guide to classic Japanese food, dishes are selected to suit the season and occasion, and ingredients are prepared to best highlight their natural flavor and texture. Where possible, food is eaten uncooked or only very lightly cooked as this is considered the best way to enjoy the contrasting tastes. Combining flavor with beauty, the recipes range from simple miso soups to elegant raw fish sashimi, all presented with care and delicacy, along with step-by-step illustrated techniques for preparation.
Nobu Now
Nonuyuki Matsuhisa
Published by Clarkson Potter
Even for those who have never eaten in one of his restaurants, the name Nobu conjures up
a magical world where diners enjoy luxurious food in a chic and glamorous setting. After
running restaurants in Peru, Argentina, and Alaska, Nobuyuki Matsuhisa
opened his first restaurant in Beverly Hills in 1987. Six years later, Robert de Niro
persuaded him to open Nobu in New York. There are now thirteen Nobu restaurants all over
the world. The essence of Japanese cuisine, using simple techniques to bring out the
flavors in the best of ingredients, is at the heart of Nobu's cooking resulting in light,
modern, clean and fresh foods. For the first time Nobu ventures beyond seafood and shares
the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style
Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats
like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding.
All books are available at, or can be ordered through, the ECA.
Prices are subject to change because of the fluctuations in the
exchange rates. There is a 5% discount on books for ECA members.
A special book ordering service for the hospitality professional
from accounting to event management, and menu planning to
culinary math as well as service management is available upon
request.
Please call the ECA at 532 8187 / 532 8188 / 362 7217 or
email books@egyptchefs.com
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