In this vibrant, full-color cookbook, acclaimed chef Vatcharin Bhumichitr has collected 120 recipes from Thailand, Vietnam, Malaysia, Singapore, Burma, Cambodia, and Laos. In addition to its authentic, and appealing recipes, the book provides a solid introduction to the culinary traditions and techniques of each country covered. 110 photos, 90 in color. Chef Vatcharin "Vatch" Bhumichitr has been on the road. His book, Vatch's Southeast Asian Cookbook, is a tour through not only his native Thailand, but also Vietnam, Malaysia, Singapore, Burma, Cambodia, and Laos. The result is a solid introduction to the culinary traditions of Southeast Asia. He set out in 1994 to travel through the region on a cook's tour of food and discovery. Much of his travels are related in the accompanying essays in each chapter, and provide unique insight to the cultural and social and geographic forces that shape the region's different cuisines. For Vatch, food is the soul of the country and a way of understanding one of the most diverse areas in the world. While you may be able to get beef noodle soup in Malaysia and Laos, they only share a few common ingredients. [+]

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully decorated dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or be used as a set for a complete resource reference. Con ilustraciones paso a paso, descubrirá recetas de los cocineros más prestigiosos, sus sugerencias, consejos, y sus trucos así cómo una extensa guía ilustrada de ingredientes. Esta serie se divide por los grupos de alimentos. Los siente títulos ofrecen una combinación exitosa de platos hermosamente decorados y sus técnicas para preparaciones culinarias, desde las más básicas hasta las recetas más complicados. Cada título sirve individualmente o toda la colección resulta una inestimable obra de referencia.

This book takes an unusual angle to view one of the masters of Impressionism. We are taken on a visual and culinary tour around late nineteenth-century Paris, and are introduced to the favourite haunts of the Impressionist group, captured in the good-natured festivities of Renoir's painting, "Dejeuner des Canotiers" for example, painted from life in the Restaurant Fournaise in Chatou or we are invited to join the diners on the banks of the Seine, evoking the atmosphere of "The Luncheon of the Boating Party". No one knew better than Renoir how to capture the sensuality and relaxation of the open air, the joy of living on a brilliant summers afternoon. Alongside a selection of Renoirs much-loved paintings we have gastronomic portraits; from Bouillabaisse Provengale to Potage Crecy and Firtures de Goujon, Chicken Renoir or Baked Tomatoes Cezanne, made especially by Madame Renoir, for a visit from the artist to her home. Each recipe is taken from an authentic contemporary source, recreating the feel of turn of the century Paris. Also depicted is Renoir's family life, an essential element in his often hectic career, a life which arrived late into his middle age. The Renoir family spent summers in Essoyes, in the eastern French countryside where the bucolic climate and hospitable style of daily life there is portrayed in ninety colour photographs of the region. Towards the end of his life Renoir was enchanted by this rural environment; featuring an abundance of flowers and olive trees framed by azure skies, captured in his later landscapes. The cast of characters in this bohemian, though sometimes harsh life include a list of the most gifted people of the day, Zola, Manet, and Cezanne as well as minor painters, writers, art dealers, society hostesses, cooks, restaurateurs, maids - all are drawn with loving recall; their stories taken from contemporary letters, and especially Jean Renoirs memoirs which invoke the heady, pleasure-seeking lifestyle which epitomises this fascinating era.

The essential guide to using a slow cooker and creating tempting one pot meals, with over 300 delicious recipes.