Fish and Fish Dishes of Laos
Author: Alan Davidson
Publisher: Prospect Books
Published: 2003
Total Pages: 212
ISBN-13:
DOWNLOAD EBOOK →A study of the fish cookery of Laos. It contains a catalogue of species, and a collection of recipes.
Author: Alan Davidson
Publisher: Prospect Books
Published: 2003
Total Pages: 212
ISBN-13:
DOWNLOAD EBOOK →A study of the fish cookery of Laos. It contains a catalogue of species, and a collection of recipes.
Author: Dorothy Culloty
Publisher: Galangal Press
Published: 2010
Total Pages: 202
ISBN-13: 0473172364
DOWNLOAD EBOOK →"The little known cultures and cuisine of northern Laos are reflected in the recipes of its local ethnic groups and Luang Namtha Province's premiere ecotourism lodge. Eighty-eight dishes from Lao, Kmhmu', Tai Dam, Tai Yuan, Tai Lue and Akha are presented in clear, simple recipes..."--Back cover.
Author: Phia Sing
Publisher: Prospect Books (UK)
Published: 2013
Total Pages: 0
ISBN-13: 9781903018958
DOWNLOAD EBOOK →A manuscript from notebooks compiled by the late Master of Ceremonies and Chef at the Royal Palace at Luang Prabang.
Author: James Syhabout
Publisher: HarperCollins
Published: 2018-01-23
Total Pages: 491
ISBN-13: 0062656104
DOWNLOAD EBOOK →From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained chef. After the success of Commis, his fine dining restaurant and the only Michelin-starred eatery in Oakland, Syhabout realized something was missing—and that something was Hawker Fare, and cooking the food of his childhood. The Hawker Fare cookbook immortalizes these widely beloved dishes, which are inspired by the open-air “hawker” markets of Thailand and Laos as well as the fine-dining sensibilities of James’s career beginnings. Each chapter opens with stories from Syhabout’s roving career, starting with his mother’s work as a line cook in Oakland, and moving into the turning point of his culinary life, including his travels as an adult in his parents’ homelands. From building a pantry with sauces and oils, to making staples like sticky rice and padaek, to Syhabout’s recipe for instant ramen noodles with poached egg, Hawker Fare explores the many dimensions of this singular chef’s cooking and ethos on ingredients, family, and eating well. This cookbook offers a new definition of what it means to be making food in America, in the full and vibrant colors of Thailand, Laos, and California.
Author: Leela Punyaratabandhu
Publisher: Ten Speed Press
Published: 2020-03-31
Total Pages: 226
ISBN-13: 198485724X
DOWNLOAD EBOOK →60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces. The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.
Author: Sami Scripter
Publisher: U of Minnesota Press
Published:
Total Pages: 310
ISBN-13: 1452914516
DOWNLOAD EBOOK →Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentationfor every Hmong recipe, there are as many variations as there are Hmong cooksand often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.
Author: Xaixana Champanakone
Publisher: Vincent Fischer-Zernin
Published: 2009
Total Pages: 278
ISBN-13: 9932000019
DOWNLOAD EBOOK →Author: Phia Sing
Publisher: Prospect Books (UK)
Published: 1981
Total Pages: 318
ISBN-13: 9780907325024
DOWNLOAD EBOOK →Phia Sing was the Master of Ceremonies and Chef at the royal palace of Luang Prabang. He died in 1967. Phia Sing's notebooks containing these recipes were loaned to Alan Davidson, British ambassador in Vientiane in the early l970s, by the Crown Prince of Laos. Alan Davidson arranged for their translation and added much useful material explaining Lao foods and cookery. The text is ornamented by drawings, mainly by the Lao artist Soun Vannithone. There are 124 recipes. Some of them also figure in Fish and Fish Dishes of Laos, but their range encompasses every aspect of cooking, not merely the fishy bit.
Author: Leng Sy Vann
Publisher: WorldFish
Published: 2006
Total Pages: 152
ISBN-13: 9995071002
DOWNLOAD EBOOK →Author: Penn Hongthong
Publisher:
Published: 2003
Total Pages: 0
ISBN-13: 9780781809634
DOWNLOAD EBOOK →This book offers 172 recipes, including a section on the traditional Lob, a dish usually made with beef but also with chicken, fish or wild game that is reserved for holidays and special occasions. A glossary defines staple ingredients such as bamboo shoots, cilantro, coconut milk, fresh ginger, kaffir lime leaves, and lemongrass. The author also incorporates western ingredients in the dishes.