From Korean short ribs and Indian tandoori chicken to Japanese yakitori and Vietnamese Beef Salad, Asian grilled foods have become American favorites. In this follow-up to her acclaimed Cracking the Coconut, Su-Mei Yu--owner of Saffron restaurant, known for its Thai-styled grilled chicken--brings the techniques and cuisine of Asia to American Barbecues.

For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes.

Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sauteed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.

Sprinkles don’t immediately come to mind when thinking of western savory food, but in Japanese cuisine, the use of furikake (literally “shake” or “sprinkle”) to flavor foods from rice to soups and beyond is common. Originally created to supplement calcium in the Japanese diet (a pharmacist blended dried, ground fish with seaweed and seasonings), furikake have expanded over the decades, even to the shores of western cuisine. In this user friendly guide, three famous chefs offer up recipes using furikake that span the ultra traditional to the contemporary. Interspersed are recipes for furikake, adaptable seasoning blends that lend these (and any) recipes an extraordinary depth of authentic Japanese flavor.

Part travelogue, part cookbook, this title in the award-winning series features delicious recipes, hundreds of breath-taking photos, original watercolor illustrations, hand-drawn map, all capturing the essence of the country's rich heritage and diverse culinary traditions.

A James Beard Award-winning cookbook--available again in paperback. Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America's best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each recipe relies on straightforward preparation and easily available ingredients, illustrating Foo's beliefs that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.