The food of Malaysia: 62 delicious recipes from the crossroads of Asia

Edition

Ed. 1

ISBN/ISSN

9780804855747

Collation

112 p. ; ill. ; 26 cm

Series Title

-

Call Number

642 HUT t

Singapore cooking: fabulous recipes from Asia's food capital

Edition

Ed. 1

ISBN/ISSN

9780804854504

Collation

127 p. ; ill. ; 24 cm

Series Title

-

Call Number

642 TAN s

DK the soup book 200 ingredient-led seasonal soups

Make the most of fresh produce all year round with more than 200 homemade soup recipes organised by season. The Soup Book includes plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organised fi…

Food freedom forever: letting go of bad habits, guilt and anxiety around food

Edition

Ed. 1

ISBN/ISSN

9780358097426

Collation

249 p. ; ill. ; 24 cm

Series Title

The whole 30's

Call Number

613 HAR t

The science of flavor: unlock the secrets of flavorful cooking

As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they …

The science of cooking

Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking …

The science of spice: understand flavor connections and revolutionize your co…

It’s time to spice up your home cooking! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.

Modern Asian kitchen

Heaped on big plates, Sichuan beef and broccoli and Indian chicken tikka masala are timeless comfort foods, to be sure, but there’s a brand-new style of Asian cooking that’s giving them a run for their money. It’s more about grazing through small plates than sinking into one big one. It’s more about pan-Asian fusions—“third culture” foods, the cooking of the Asian diaspora—than …

The complete baking book for young chefs

Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it's fun!

Korean homestyle cooking: 89 classic recipes

Korean homestyle cooking brings the unforgettable flavors of Korea into your home - no takeout menu required!