The Flavors of Asia: Cooking Asian Style
Resources at the SJRCC Libraries

PAL = Palatka Campus | OPC = Orange Park Campus | SAC = St. Augustine Campus

Resources selected by Eric Biggs

American Masala: 125 New Classics from My Home Kitchen by Suvir Saran - Publisher's Marketing: "In Indian Home Cooking, Suvir Saran introduced our taste buds, and our kitchens, to the wonders of cumin, coriander, cardamom, and curry leaves. "American Masala" takes the next step, marrying Indian flavors with American favorites to create dishes that are exotic, yet familiar; full of complex tastes, yet easy enough for weeknight suppers. Masala--the Hindi word for a blend of spices--is at the heart of Indian cooking. Whether toasted, ground, fried, infused in oil, or fresh, spices are used to layer flavors in simple but profound ways. Bring the same techniques to American classics such as meatloaf, macaroni and cheese, or roasted turkey, and the result is something truly special. Masala also refers to the excitement and vibrancy that come from a house full of friends and family. Simple recipes prepared with staples found in every supermarket mean less time laboring in the kitchen and more time spent enjoying the spice of life.
From snacks and starters and on to the evening meal, the Indian influence brightens the flavors in dishes like:
- Goat Cheese Pesto-Stuffed Chicken Breasts
- Tamarind-Glazed Turkey with Corn Bread-Jalapeno Stuffing
- Crab-and-Salmon Cakes with Spicy Cilantro Aioli
- Crispy Okra Salad
- Bombay-Style Whole Snapper
- Honey-Glazed Double-Thick Pork Chops
- Pistachio-and-Cardamom Pound Cake with Lemon Icing
- Fried Eggs with Asparagus and Prosciutto
American Masala isn't about traditional Indian food--it's about adding new flavors to the great American melting pot, using spices to liven up the old standbys, and enjoying dishes that are as exciting and diverse as life in the big city, and yet as familiar and comforting as yourmother's cooking."

Call number: OPC - TX724.5.I4 S2976 2007

Authentic Recipes from China by Kenneth Law, Lee Cheng Meng and Max Zhang - Publisher's Marketing: "The cuisine of China is widely regarded as one of the finest in the world. This collection of recipes, gathered from the top kitchens of this vast country, presents an exciting range of regional dishes. Included are spicy Sichuan favorites, refined dishes fit for an emperor's table, robust Mongolian fare, and creative Cantonese cuisine. An extensive array of popular foods including appetizers, dips, soups, noodles, and rice dishes enables the reader to participate in China's fascinating history and fast-paced modern era."

Call number: SAC - TX724.5 .C5 L29

Authentic Recipes from India by Brinder Narula, Vijendra Sanjay Mulkani and Thomas John - Publisher's Marketing: "Learn the secrets of Indias cuisine in this book of exotic, timeless recipes. Master the use of spices such as saffron and dried mango powder; find out how to make a spicy leg of lamb or a creamy shrimp curry. These dishes offer vivid colors, enticing smells, and satisfying textures--a true delight for the senses!"

Call number: SAC - TX724.5.I4 N3 2004

Authentic Recipes from Japan by Takayuki Kosaki and Walter Wagner - Publisher's Marketing: "Authentic Recipes From Japan captures the essence of Japan with recipes ranging from essential stocks, sauces and pickles, to rustic one-pot dishes such as soba noodles."

Call number: SAC - TX724.5.J3 K67 2005

Authentic Recipes from Thailand by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong - Publisher's Marketing: "Authentic Recipes from Thailand presents a cross-section of Thai recipes from all regions of the country - as prepared in private homes, street stalls and even palace kitchens."

Call number: PAL - TX 724.5 .T5 K86 2004

Chinese Cooking by Moyra Fraser

Call number: OPC - TX724.5.C5 F72 1983

The Cuisine of Cathay: The Culinary Culture of China by Genia Lee

Call number: PAL - 641.5951 H657

The Indian Vegetarian Cookbook compiled by master chefs of India

Call number: PAL - TX724.5.I4 I53 2000

Oriental Cooking by Alice Schryver

Call number: SAC - TX724.5 .A1 S3 1975

Oriental Step-by-Step Cookbook edited by Miriam Ferrari

Call number: OPC - TX724.5.A1 F4 1990

The Step-by-Step Chinese Cookbook by Georges Spun

Call number: SAC - TX724.5 .C5 S68 1973

A Taste of India by Madhur Jaffrey - Publisher's Marketing: "Readers are taken on a tour of India's 16 main culinary regions, with over 100 recipes enriched with anecdotes and personal reminiscences that set the foods in their historical, geographical, and religious contexts. Full-color photos."

Call number: SAC - TX724.5 .I4 J344

Thai: Simple and Delicious Easy-To-Make Recipes by Lesley Mackley

Call number: PAL - TX724.5.T5 M33 2003

The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen compiled by the monks at the Zen Monastery Practice Center under the guidance of Cheri Huber This cookbook includes low-fat vegetarian recipes for main dishes, soups, breads, and desserts as well as compositions from American Zen monks--those who were head cooks and those who assisted. These inspiring stories are funny and touching, and all reflect the difficulty, challenge, joy, and freedom inherent in living as a Zen monk. "

Call number: PAL - TX831 .Z4 2003