In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine.Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style.In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation.Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.

    However the advancing Japanese army soon leads to a mass evacuation of the island but, as Sylvie's family begins to board their ship, there is no sign of Sylvie. Somehow, in the confusion, Sylvie finds refuge with her governess, Virginia Chen. But neither Virginia nor her family believe they will escape the Japanese internment camps, where Virginia may have to pay the ultimate price for Sylvie's survival.For ten-year-old Sylvie Sambuck, Singapore seems a long way from the fighting of the Second World War. However the advancing Japanese army soon leads to a mass evacuation of the island but, as Sylvie's family begins to board their ship, there is no sign of Sylvie. Somehow, in the confusion, Sylvie finds refuge with her governess, Virginia Chen. But neither Virginia nor her family believe they will escape the Japanese internment camps, where Virginia may have to pay the ultimate price for Sylvie's survival.

    They heat with a combination of infra red and convection to cook food 40% faster than a conventional oven - without any of the dreaded soggyness associated with microwaves. Using a combination of racks you simply layer the food, set the dials and produce a whole meal from one appliance. Whether it's simply defrosting a joint of meat or making a more elaborate recipe, a halogen will take the time and hassle out of all your favourite dishes. As ever with our popular Hamlyn All Colour series, you'll find 200 delicious recipes with step-by-step instructions and colour photography to ensure perfect results every time. Why not discover how easy halogen cooking can be?

    As you watch them on stage live or on Youtube there is no way these guys go wrong with your favorite Korean pop music songwriting and epic dance choreography. Go deeper into finding what and who BTS and Blackpink are all about. They are the most famous Kpop groups South Korea has ever seen, even the rest of the world now have their full attention, have they become the King and Queens of k-pop?Discover how they went from being nothing to glory and learn more about each of your favorite Kpop idol or bias. Learn more in detail and the history behind BTS and Blackpink band and members origin and what each idol does besides being an idol. This book gives you 6 chapters with informative kpop fan info, images and details a fan shouldn't be without: CHAPTER ONE THE RISE OF BTS AND BLACK PINK CHAPTER TWO THE REASON FOR THEIR POPULARITY CHAPTER THREE THE MEMBERS OF THE BAND CHAPTER FOUR SONGS AND ALBUMS THAT ROCKED AND THE REASONS CHAPTER FIVE TOURS, TOURS, TOURS CHAPTER SIX FUN FACTS ABOUT BTS AND BLACKPINK BTS band members: Jin, RM, JHope, Suga, Jimin, V, and JungkookBlackpink band members: Jennie, Jisoo, Lisa, and Rosé

    The genius of Simply Ming is a versatile array of master recipes—intensely flavored sauces, pestos, salsas, dressings, rubs, and more that eliminate much of the last-minute prep work. So sophisticated dishes such as Tea-Rubbed Salmon with Steamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops, and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks can be on the table in less than 30 minutes.Even casual dishes such as spaghetti, burgers, fried calamari, and chicken wings get a boost of East-West excitement in Ming’s creative hands, becoming Asian Pesto Turkey Spaghetti, Salmon Burger with Tomato-Kaffir Lime Salsa, Blue Ginger Crispy Calamari, and Soy-Dijon Chicken Wings. This is food that is simple enough to serve on a weeknight, but special enough to share with guests. And desserts get the Simply Ming treatment, too, with tempting ways to transform basic shortbread dough, chocolate ganache, and crème anglaise into a range of show-stopping finales.Filled with color photographs that motivate and inspire, beverage suggestions to complement each dish, and helpful tips for cooking with unfamiliar ingredients, Simply Ming makes the excitement and innovation of East-West cooking easily accessible to all home cooks.

    The unmarried, and childless Briggs is the object of mirth and pity of the Sinhalese,she journeys around the Teardrop Island, inadvisably for her, but entertainingly for us on public transport. With the civil war recently ended and the effects of the devastating tsunami as ever present context Briggs entertains and educates. Her hapless inability to select decent guides or drivers results in her taking us vicariously to places we would never reach otherwise.Not to be read if your offspring are contemplating a gap year in Ceylon.

    I try to tell what it was like for me and my brother Marines without fanfare or bravado and give the reader a vivid description of my 13 months.

    Their job was to recruit indigenous people, train and house them, and make them ready for combat.

    Poised to become America's next favorite Asian cuisine, Korean food is rapidly gaining in popularity throughout the country. Dishes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savory, authentic meals that are taking the food world by storm.The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive on-line shopping. Along with showing you how to create complete Korean meals from start to finish—from Scallion Pancakes to Korean Dumplings (mandu) and Simmered Beef Short Ribs—The Korean Table also includes information about how you can add the flavors of Korea to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more.

    Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.

    For nearly two months, he was held by North Korea’s fearsome security services, subjected to intensive interrogation, and repeatedly warned that if he did not confess his “crimes,” he might never be allowed to return home. In visiting the North, Newman was returning for a final glimpse of the country where he served a half century earlier. Perhaps naively- and in sharp contrast to America’s former enemies Japan, Germany, and Vietnam - he did not realize that for the North Koreans, the war had never ended. His role in 1953 as a U.S. military adviser to the “Kuwol Comrades”-- anti-communist Korean guerrillas who fought behind North Korean lines -- convinced a paranoid North Korean regime that despite his age, his heart condition, and the passage of time, Newman was a dangerous “enemy” agent. "The Last POW" is the exclusive account of Newman’s ordeal -- how the North Koreans tried, without success, to break his will; his interactions with his sinister interrogator and the other North Koreans involved in his detention; the "confession" he was forced to broadcast, and how he tried to signal he was being coerced. While Merrill was detained in Pyongyang, his family -- his wife Lee, living in a retirement home in Palo Alto, and his son and daughter-in-law in Pasadena -- were frantically trying to determine what had happened to him and what they could do to secure his freedom. Newman’s detention became a symbol of the seemingly irreconcilable differences that keep North Korea and the U.S. in a permanent state of tension, and revealed the inner workings of the security apparatus of one of the world’s most totalitarian states. Eventually, his case would involve the State Department, the international news media, eccentric former basketball player Dennis Rodman, and possibly North Korean leader Kim Jong Un himself. His story serves as a warning against underestimating the lengths to which a paranoid and secretive regime will go to defend what it perceives as a threat to its security or reputation. But it is also an inspiring tale of an ordinary American family’s courage and resilience in a situation as frightening as it was bizarre. Mike Chinoy is a Senior Fellow at the U.S.-China Institute at the University of Southern California. He previously spent 24 years as a foreign correspondent for CNN, serving as Bureau Chief in Beijing and Hong Kong, and as Senior Asia Correspondent.. He is the author of "Meltdown: The Inside Story of the North Korean Nuclear Crisis," and "China Live: People Power and the Television Revolution." He his visited North Korea 17 times. Cover design by Evan Twohy.

     It also explores the circumstances surrounding the true-life event of my grandmother's gift of a concubine to my grandfather on his birthday to enhance the chance of an heir to the Family.

    And the book itself, rather like its controversial author, represents something new in cookery books. Ramsay has, of course, made a reputation for himself not just for his considerable abilities as a chef, but as a short tempered martinet, tearing into his luckless students with expletive-filled rage. But that spleen is crucial to the man's philosophy (born out of a desire for perfection), and it is conveyed between the delicious-looking recipes presented here (cooking, as Ramsay forcibly reminds us, can't be made up as you go along -- you've got to work, work, work). The recipes themselves look absolutely amazing, such as pan-roasted fillet of John Dory with Cromer Crab, crushed new potatoes and a basil vinaigrette (and it should be noted that Quentin Bacon's beautiful photographs are a massive asset to the book, doing full justice to the visual appeal of the food). In deserts, too, the aspirational appeal here is impressive -- perhaps most of us would not be able to turn out (without trial and error) a raspberry, lemon and basil millefeuille with milk ice cream that looks quite as breathtaking as it does here, but Ramsay's book is calculated to inspire us. Perhaps reading Chef is the perfect way to help us try to cook like Gordon Ramsay; for most of us, a spell in his restaurant kitchen would mean blood on the floor -- here we can learn from his cookery genius without having to put up with the tirades. What more could any aspiring chef want? --Barry Forshaw

    This is a book Indian food lovers—and health-conscious eaters and vegetarians, too—can turn to for everyday meals and special occasions for years to come!

    Michel Roux presents over two hundred classic and contemporary sauces that transform the humblest dish into a masterpiece. Included are recipes for his latest innovations and centuries-old classics, such as hollandaise and béchamel, making this small-format compendium indispensable. Beginning with the "mother sauces" that provide the foundation for dozens of others, Roux shows how sauces provide the endless variations and continuing appeal of French cooking. Packed with tips (such as "always add cold water to stock"), this updated edition features over one hundred new photographs and twenty-five new recipes with completely revised and updated text.