An abiding Singaporean passion, food is a central part of life on this multicultural island. "Singapore Cooking" is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad). With this cookbook by your side your acquaintance--or re-acquaintance--with Singaporean food promises to be an exciting and mouthwatering experience.

In a new value-priced, softcover package, 256 pages are packed with 260 hearty homestyle recipes (one for every weeknight!) and over 200 full-color photos. This series still captures the essence of what readers love about Gooseberry Patch-easy-to-prepare, down-home recipes that have been passed down across generations or shared by neighbors over the backyard fence but is updated with modern conveniences. Nobody does homestyle like Gooseberry Patch. For years, Gooseberry Patch has been the go-to source for tried-and-true recipes (now, from over 10,000 unique contributors) that have been shared from neighbor to neighbor and generation to generation. From Sourdough Chicken Casserole to Parmesan Pork Chops and Speedy Pizza Bake, the recipes in this book provide a vast array of easy-to-prepare suppers that are perfect for everyday. With the addition of helpful hints and tips from Vickie and Jo Ann, grocery lists to make shopping a snap (uniquely divided into separate Pantry and Perishables lists), and game p

"With the morning coffee or the afternoon cuppa...any time, really, is a good time to have a cookie or a cupcake. This collection of fabulously good-looking and great-tasting cupcakes, cookies, muffins and slices is worth staging a stop-work meeting for. Or, perhaps, reintroducing that grand custom from a bygone era - high tea. Take out the best china, polish up the silver cake slice, iron the lovingly embroidered linen napkins and make an event of it. Peach and sour cream slice, anyone?",

Oubliez vos vieilles poêles et vos casseroles. Mettez-vous auwok ! Petits plats mijotés ou sautés, friture ou même cuisson à lavapeur, tout devient possible avec cet ustensile : les légumes sontjuste croquants, les viandes et les poissons cuits à point, lesplats tendrement parfumés... et le repas vite prêt ! Le wok ?Simplement parfait !

Jessica's Raw Chocolate Recipes is an informative, inspirational, and beautifully photographed cookbook that explains and outlines the exciting phenomenon that is raw chocolate. Step-by-step recipes and nutrition tips will empower readers to create healthy, quick-and-easy raw chocolate inventions in the comfort of their own kitchen. Readers will learn the innermost secrets behind truly successful raw chocolate-making techniques directly from the person who trained and inspired many of the raw food health promoters and the majority of the directors of raw chocolate manufacturing companies trading today. -Over 40 original raw chocolate recipes from drinks to cakes and sweets to sorbets. -Full-colour photography throughout. -Promotes a natural health lifestyle and presents chocolate in a new health-giving light -Expert author offers nutrition tips on raw ingredients,

With practical advice on equipment, preparation and steaming techniques, easy-to-follow recipe instructions and beautiful colour photographs for every dish, this gorgeous little book will provide you with endless inspiration for all kinds of mouthwatering

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Tartine d'?ufs brouillés à la truite fumée, Fougasse toastée àla vénitienne, Tartine de brousse au jambon cru, Croque gourmandbanane-choco-coco, Pita au hoummos et aux pignons, Croque de paind'épice aux figues et au parme... Découvrez autant de recettesdélices autour du pain. Collection aiguise vos sens...et propose 40recettes destinées à séduire les papilles des plus fins gourmets.Offrez-vous quelques instants culinaires d'exception alliantsimplicité et élégance.

Award-winning pastry chef Jenny McCoy presents her imaginative repertoire of desserts inspired by seasonality and flavor. This dessert cookbook features more than 100 delectable recipes enhanced by the flavor that only fresh fruit provides. An array of pies and tarts; cakes, cookies, and confections; ice cream and sorbet; and sweet drinks with a modernist twist are included in this user-friendly primer, which is divided into four sections showcasing each season s bounty. For the fall and winter holidays, there are enticing treats such as a Chestnut-Chocolate Layer Cake and Pumpkin-Maple Ice Cream. Strawberry-Thyme Lemonade is perfect in springtime. Summer is time for a refreshing Watermelon Granita with Lime Cream and Peach Hand Pies. Master recipes and a seasonal harvest calendar are useful components. The artful photographs of these desserts illustrate attractive presentations for sharing such luscious sweets.,

In Cooking with an Asian Accent, award-winning author Ying Compestine, a nationally renowned authority on Asian culture and cuisine, reveals how to make delicious home-cooked meals that nourish the senses and the soul using accessible ingredients, simple preparations, and thrilling flavors. Cooking with an Asian Accent is not another traditional Asian or "quick-meals" cookbook. It offers a new cuisine created through Ying s East-Meets-West journey, a style of contemporary cooking that brings three essential principles of Asian cuisine into the Western kitchen: food that satisfies the senses, harmonizes the body s Yin-Yang balance, and acts as medicine. Melding Eastern philosophy with Western-style efficiency, Ying s recipes offer a balanced approach to cooking everything from quick and healthy soups, salads, and stir-fries to sauces, condiments, and desserts. Accompanied by beautiful full-color photography and inspirational personal stories, this accessible, engaging book is ideal for anyone who aspire

30 recettes de confitures gourmandes et de chutneys originaux,au fil des saisons : configelée de framboises à la rose, chutney depoivron à la coriandre, confiture de mirabelles au gingembre confitou confiture de citron de Menton… servies par la plume et lesphotos de Valérie Lhomme. Quelques conseils pratiques, de bons produits et un peu d’attentionsuffisent pour réussir ses confitures et surtout moderniser l’idéequ’on s’en fait !

Originaire des Etats-Unis, le cupcake séduira tous lesgourmands, des plus petits aux plus grands. Ce petit g?teau alliantcréativité et saveur s'autorise tous les gla?ages. Cupcakes à laFraise et à la rhubarbe, cupcakes à la guimauve, cupcakes auxpépites de caramel, cupcakes psychédéliques... Découvrez 30recettes de cupcakes à réaliser en toutes occasions.

partir de la classique recette du tian ce gratin de légumesoriginaire de Provence sont déclinés différentes variantes où leslégumes s associent au fromage (pomme de terre vitelotte etmimolette), au poisson (fenouil et dorade) ou à la viande (patatedouce et confit de canard). Les plus gourmands se régaleront ausside tians et gratins aux fruits.

Tarte chocolat tatin, flan au chocolat, coulant au chocolat,croquettes au chocolat et salade d'oranges, chocolat chaud àl'ancienne, gaufres au chocolat, crèmes onctueuses au chocolat etaux framboises... déclinez à l'envi vos désirs de cacao !

Malaysian Cooking introduces the art of using Malaysia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell. Since three quarters of what we taste comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating. Inspired by fond memories of fragrant cooking from her childhood days, author Carol Selva Rajah has included in this book a collection of new and traditional Malaysian dishes for anyone wishing to serve the best flavors of Malaysian food at home. , Malaysian Cooking introduces the art of using Malaysia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell. Since three quarters of what we taste comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating. Inspired by fond memories of fragrant cooking from her childhood days, author Carol Selva Rajah has included in

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