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Think, matzoh ball ramen and onigiri stuffed with smoked salmon. Of the 100 recipes, most are deeply rooted in Japanese technique and flavours but influenced by some Ashkenazi-Jewish classics. Many recipes are quick, easy, and designed for home use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 272 Pages\u003cbr\u003ePublished 16 May 2023\u003c\/p\u003e","brand":"SAWAKO OKOCHI \u0026 AARON ISRAEL","offers":[{"title":"Default Title","offer_id":43580083339505,"sku":"","price":41.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/LOVEJAPANCOVER.jpg?v=1673294923"},{"product_id":"the-five-elements-cookbook-zoey-xinyi-gong","title":"The Five Elements Cookbook","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e \u003cb\u003eA stunning and accessible guide to cooking with Traditional Chinese Medicine, featuring over 50 nourishing recipes to eat for healing every day by TCM chef and registered dietitian Zoey Xinyi Gong.\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChef and registered dietitian Zoey Xinyi Gong offers an incredibly fresh, elegant, and authentic approach to food therapy and a truly accessible guide to cooking with Traditional Chinese Medicine (TCM), a thousands-year-old practice for holistic wellness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNamed after a foundational theory of what balance and optimal health looks like, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eThe Five Elements Cookbook\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis a stunning introduction to the beginner concepts of TCM and offers a photographic guide to the most commonly used medicinal ingredients (American ginseng, turmeric, reishi, and more), their healing properties, and how to use them seamlessly in your cooking—whether in a warm tea, restorative bone broth, a sweet smoothie, or your favourite dinner.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach of the over 50 delicious recipes ingeniously incorporates a food-as-medicine ingredient, with consideration for seasonality, digestion, and body constitution, and specific concerns, like menstrual pains, nausea, anxiety, blood circulation, respiratory health, and more. 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It is the story of a proud nation—a self-sufficient collective of people who continue to forge on despite unprecedented ambiguity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardcover \/ 384 pages\u003cbr\u003ePublished 19 September 2023\u003c\/p\u003e","brand":"CLARISSA WEI","offers":[{"title":"Default Title","offer_id":43721858810097,"sku":"","price":54.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/MadeinTaiwan-ClarissaWei-01.jpg?v=1737138367"},{"product_id":"book-of-sichuan-chili-crisp-jing-gao","title":"The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen","description":"\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eThe Book of Sichuan Chili Crisp\u003c\/em\u003e\u003c\/span\u003e is about chili crisp, but that’s not all it is. 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Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eHardcover \/ 496 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003ePublished 4 October 2023\u003c\/span\u003e\u003c\/p\u003e","brand":"JUNGHYUN PARK \u0026 JUNGYOON CHOI","offers":[{"title":"Default Title","offer_id":43954404655345,"sku":"","price":64.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/THEKOREANCOOKBOOKJUNGHYUNPARKJUNGYOONCHOICOVER.jpg?v=1695838334"},{"product_id":"invitation-to-a-banquet-the-story-of-chinese-food","title":"Invitation to a Banquet: The Story of Chinese Food","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eThe world’s most sophisticated gastronomic culture is brilliantly presented through a banquet of thirty Chinese dishes.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChinese was the earliest truly global cuisine. When the first Chinese labourers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world’s best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eInvitation to a Banquet\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. 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He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eYears later, he revisited the lessons and pieced them into the story of his family’s cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn̄g, a meatless rendition of the hand-cut pork bits his mom braised in soy sauce and ladled over rice.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eWhile writing this book, George wandered all over Taiwan with his friend Laurent Hsia, who took photos along the way. Together, they sought out the foods and places tied to their memories growing up. Like the grandpa who slung a bag of apples along the zebra crossing to exit the morning market, or the old couple on the bus in black and white, sitting side by side and peering forward, the two found themselves . . . always afoot, traveling. \u003c\/span\u003e\u003cem\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003eA-Gong\u003c\/span\u003e’s \u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003eTable\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e follows the rhythm of their footsteps: a pulse that takes you quietly through the book and through Taiwan, from morning to night.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDetails\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003ePaperback \/ 272 pages\u003cbr\u003ePublished 30 April 2024\u003c\/p\u003e","brand":"GEORGE LEE","offers":[{"title":"Default Title","offer_id":44220172632305,"sku":"","price":37.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/AGONGSTABLECOVER.jpg?v=1705942726"},{"product_id":"jang","title":"Jang: The Soul of Korean Cooking","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLike butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e These umami sauces are found in every meal, from soups and stews to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—\u003cstrong\u003egochujang\u003c\/strong\u003e, \u003cstrong\u003edoenjang\u003c\/strong\u003e, or \u003cstrong\u003eganjang\u003c\/strong\u003e—is simple.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavour from their environment and slowly blossoming into intensely flavoured jangs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFew understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eDishes like \u003cstrong\u003eFish Dumplings\u003c\/strong\u003e and \u003cstrong\u003eGang-Doenjang Bibimbap\u003c\/strong\u003e showcase the sauces’ traditional Korean roots, while Western-inspired recipes like \u003cstrong\u003eDoenjang Crème Brulee\u003c\/strong\u003e and \u003cstrong\u003eSsamjang Cacio e Pepe\u003c\/strong\u003e are reinvented favourite meals. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThrough artisan profiles, sidebars, and step-by-step photographs, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003e\u003cem\u003eJang\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003euncovers one of the culinary world’s best-hidden secrets.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover \/ 216 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished 12 March 2024\u003c\/span\u003e\u003c\/p\u003e","brand":"MINGOO KANG","offers":[{"title":"Default Title","offer_id":44220179972337,"sku":"","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/JANG-MINGOOKANG-1.jpg?v=1730302120"},{"product_id":"koreaworld-a-cookbook","title":"Koreaworld: A Cookbook","description":"\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eJoin chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food.\u003c\/span\u003e\u003cbr\u003e\n\u003cp\u003e\u003cbr\u003eIn \u003cspan class=\"a-text-italic\"\u003eKoreatown\u003c\/span\u003e, Deuki and Matt explored the foods of Korean American communities across the United States. Now with \u003cspan class=\"a-text-italic\"\u003eKoreaworld\u003c\/span\u003e, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers.\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"a-text-italic\"\u003eKoreaworld\u003c\/span\u003e takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like \u003cspan class=\"a-text-bold\"\u003eSmoked Giant Short Ribs\u003c\/span\u003e cooked over hay and where the city’s third-wave coffee culture is exploding. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDeuki and Matt also visit Jeju Island, where seafood dishes like \u003cspan class=\"a-text-bold\"\u003eJeju Whole Fried Smashed Rock Fish \u003c\/span\u003erule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as \u003cspan class=\"a-text-bold\"\u003eCold Broccoli Salad with Ssamjang Mayo\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eThe tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like \u003cspan class=\"a-text-bold\"\u003eRice and Ginseng–Stuffed Roast Chicken\u003c\/span\u003e, \u003cspan class=\"a-text-bold\"\u003eGrilled Kimchi Wedge Salad\u003c\/span\u003e, \u003cspan class=\"a-text-bold\"\u003eKkaennip Pesto\u003c\/span\u003e, and \u003cspan class=\"a-text-bold\"\u003ePineapple Kimchi Fried Rice\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eFilled with recipes, stories, and conversations about Korean food’s global evolution, \u003cspan class=\"a-text-italic\"\u003eKoreaworld\u003c\/span\u003e is essential reading for anyone curious about the future of food.\u003c\/p\u003e\n\u003cp\u003eDetails:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHardcover \/ 304 pages\u003c\/li\u003e\n\u003cli\u003ePublished 23 April 2024\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"DEUKI HONG","offers":[{"title":"Default Title","offer_id":44252598862065,"sku":null,"price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/KOREAWORLDDEUKIHONGCOVER.jpg?v=1706552217"},{"product_id":"vegan-chinese-food","title":"Vegan Chinese Food","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVeganise your favourite Chinese dishes at home with Vegan Chinese Food. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFounders of the hugely popular food blog \u003ca href=\"https:\/\/www.littlericenoodle.com\/\" target=\"_blank\" title=\"LINK FROM GOOD EGG TO LITTLE RICE NOODLE \" rel=\"noopener noreferrer\"\u003eLittle Rice Noodle\u003c\/a\u003e, Yang Liu and Kathi Pinczolits are known for their easy, delicious and plant-based Chinese recipes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNow, they are expanding their repertoire in Vegan Chinese Food with 60 well-loved and diverse Chinese recipes using traditional cooking methods and skills – and veganizing it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eUse everything from mushrooms to soy protein to imitate the duck in Peking duck or the mince in Dan Dan noodles. There’s a favourite recipe here for everyone - all 100% plant-based. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis book draws upon Yang's experience of relocating to Austria from China and wanting to make the dishes from her childhood vegan-friendly. Yang and Kathi know that food is so much more than something you just eat, it is an experience rooted in memory, family and cultural representation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDetails:\u003c\/span\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover \/ 224 pages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished 16 January 2024\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"YANG LIU \u0026 KATHARINA PINCZOLITS","offers":[{"title":"Default Title","offer_id":44302790295793,"sku":"","price":49.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/VEGANCHINESECOVERYANGLIU_1.jpg?v=1707498179"},{"product_id":"mother-tongue-flavours-of-a-second-generation","title":"Mother Tongue: Flavours of a Second Generation","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBorn in Britain to Indian parents, Gurd felt constantly pulled by the clashing expectations of both cultures. But through his passion for food and cooking he was able to embrace the delicious contradictions of his plural British Indian identity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eMother Tongue\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e he explores his culinary upbringing that combined ‘authentic’ home-cooked Punjabi food, with ‘inauthentic’ curry-house Tikka Masalas, the Western foodie cannon, and a wanderlust for travel in pursuit of flavour. What results is flavour-amplified intercultural cuisine; a delicious culinary self-expression of his second-generation experience of the world today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGurdeep serves up over 100 knock-out recipes, including a mouth-watering Miso-Masala Fried Chicken Sando, Sweet Chilli-Gunpowder Roasted Cauliflower, Desi Kofta Meatballs with Sticky Mango-Lime Tomatoes and Chocolate-Orange Jalebis, all combined with expert know-how on building, blending, and remixing global flavour combinations. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eMother Tongue\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is bursting with vibrantly spiced, colourfully flavour-forward recipes for home cooks to explore and be inspired by every day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDetails:\u003c\/span\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover \/ 256 pages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished 30 January 2024\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"GURDEEP LOYAL","offers":[{"title":"Default Title","offer_id":44303182823665,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/MOTHERTONGUEGURDEEPLOYALCOVER_1.jpg?v=1707505189"},{"product_id":"pocha","title":"Pocha: Simple Korean Food from the Streets of Seoul","description":"\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003ePocha\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e; short for\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003epojangmacha\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e, literally translates as ‘covered wagon’; a tented or tarpaulin-covered stall, bar or market vendor serving up cheap and unfussy Korean comfort food, snacks and drinks.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePocha\u003c\/span\u003e\u003cspan\u003e, Su Scott is going home to the streets where she grew up and the food that shaped her. From daybreak to sundown, 80 delicious and playful recipes take you on a journey through the narrow streets of Seoul and sheltered halls of tarpaulin-roofed markets where dust motes and steam glitter in the glow of orange tungsten lights. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is unfussy, easy, comforting food from a country that has perfected late-night eating and drinking culture. From Corn Dogs and Fried Chicken to Kimchi Pancakes and Perilla Oil Noodles for slurping (and perhaps some ice-cold soju to wash it all down), \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePocha\u003c\/span\u003e\u003cspan\u003e invites you to bring the beating heart of Korea's food scene into your kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFilled with vibrant location photography from Seoul that weaves a tale of Su's touching return to her home country, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003ePocha\u003c\/span\u003e\u003cspan\u003e is an electric and tender cookbook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHardcover \/ 256 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePublished 4 June 2024\u003c\/span\u003e\u003c\/p\u003e","brand":"SU SCOTT","offers":[{"title":"Default Title","offer_id":44359404617969,"sku":"","price":56.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Pocha-SuScott-Cover.jpg?v=1731633040"},{"product_id":"agak-agak-everyday-recipes-from-singapore-coming-aug-6th","title":"Agak Agak: Everyday Recipes from Singapore","description":"\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\"\u003eIn Singapore, cooking the\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eagak agak\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eway is cooking with intent and intuition.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e'Agak agak' is a colloquial term rooted in the Malay word for 'somewhat'. This term comes to life especially in the home kitchen, where cooks rely on their senses and experience, rather than tools or exact formulas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSingaporean cuisine, as we know it today, has come from a long history of adjusting and adapting and doing things 'to taste'. In \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eAgak Agak\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Shu Han Lee encapsulates this approach to cooking by sharing delicious recipes that bring punchy Singaporean flavours to simple home cooking, whilst encouraging you to use these recipes as inspiration to create other dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTry classic and modern recipes such as \u003cstrong\u003eKaya Toast with Half-Boiled Eggs\u003c\/strong\u003e, \u003cstrong\u003eNasi Goreng\u003c\/strong\u003e, \u003cstrong\u003e8-hour Ox Cheek Rendang\u003c\/strong\u003e, \u003cstrong\u003eGreen Beans with Turmeric and Toasted Coconut\u003c\/strong\u003e, \u003cstrong\u003eChilli Crab Spaghetti\u003c\/strong\u003e, \u003cstrong\u003eMum's Steamed Pumpkin Rice\u003c\/strong\u003e, \u003cstrong\u003ePandan Swiss Roll\u003c\/strong\u003e and \u003cstrong\u003eBlack Sticky Rice Pudding with Rhubarb\u003c\/strong\u003e, amongst others.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith plenty of tips and tricks, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eAgak Agak\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eshares more than just Singaporean recipes perfect for home cooks, it shares a fun, fresh and creative way of cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHardcover \/ 224 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePublished 6 August 2024\u003c\/span\u003e\u003c\/p\u003e","brand":"SHU HAN LEE","offers":[{"title":"Default Title","offer_id":44593965302001,"sku":"","price":56.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/AGAKAGAKSHUHANLEECOVER.jpg?v=1712591633"},{"product_id":"dac-biet-coming-aug-27th","title":"Dac Biet: An Extra-Special Vietnamese Cookbook","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA collection of contemporary, extra-special Vietnamese recipes, from beloved classics like\u003cstrong\u003e Hanoi-Style Vermicelli with Grilled Pork\u003c\/strong\u003e and \u003cstrong\u003ethree variations of phở\u003c\/strong\u003e, to dishes with a New Orleans twist, like \u003cstrong\u003eSoutheast Asian Jambalaya \u003c\/strong\u003eand \u003cstrong\u003eSticky Fried Shrimp Bánh Mì\u003c\/strong\u003e—from\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTop Chef\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003econtestant and acclaimed chef Nini Nguyen\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eIn Vietnamese culture, to be \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003edac biet\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is to be special and luxurious, or, as chef and cooking instructor Nini Nguyen puts it, it means adding something a little extra, like salty caviar on top of squid-stuffed pork, a surprise note of ginger and lime in a dipping sauce, or sautéing shaking beef in farm-fresh butter for a creamy, delectable experience. Born and raised in New Orleans by Vietnamese immigrants, here Nini gives us recipes that fuse the best of Vietnamese and New Orleans cooking and clear directions on how to prepare and arrange them, making for a flavourful, unforgettable experience that proves that being a little extra is easy and just right.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eDac Biet\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003eincludes one hundred delicious and vibrant recipes that celebrate the essential flavours of Vietnam—salty, sour, bitter, spicy, and sweet—and the bright and perfectly balanced dishes they create. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHardcover \/ 368 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePublished 27 August 2024\u003c\/span\u003e\u003c\/p\u003e","brand":"NINI NGUYEN","offers":[{"title":"Default Title","offer_id":44594381193457,"sku":null,"price":51.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/DacBiet-NiniNguyen-01.jpg?v=1736976333"},{"product_id":"zao-fan-breakfast-of-china","title":"Zao Fan: Breakfast of China","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBreakfast in China is an important business. \u003c\/span\u003e\u003cspan\u003eAt dawn, the streets come alive with vendors setting up for the morning breakfast rush. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEach will have their specialty that they make day in, day out, honing their recipe over years, and even generations. 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Some recipes stick closer to tradition, like \u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003eSizzling Steamed Fish with Seasoned Soy Sauce\u003c\/strong\u003e, \u003cstrong\u003eHam Yue Yook Beng (Steamed Pork Patty with Salted Fish)\u003c\/strong\u003e,\u003c\/span\u003e and \u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003eGinger Congee\u003c\/strong\u003e,\u003c\/span\u003e while others upend expectations, like\u003cstrong\u003e \u003c\/strong\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003eSalt \u0026amp; Pepper Pork Schnitzel with Chinese Ranch\u003c\/strong\u003e,\u003cstrong\u003e Fuyu Cacio e Pepe Mein\u003c\/strong\u003e,\u003c\/span\u003e and \u003cspan class=\"a-text-bold\"\u003e\u003cstrong\u003eBLT Fried Rice\u003c\/strong\u003e.\u003c\/span\u003e While these dishes may not look especially Cantonese at first glance, they certainly taste like it. \u003cbr\u003e\u003cbr\u003eWritten with his fiancée, Phoebe Melnick, \u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eSalt Sugar MSG\u003c\/span\u003e\u003c\/em\u003e is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 272 pages\u003cbr\u003ePublished 18 March 2025\u003c\/p\u003e","brand":"Calvin Eng and Phoebe Melnick","offers":[{"title":"Default Title","offer_id":45859412246769,"sku":"","price":50.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/SaltSugarMSG-CalvinEngPhoebeMelnick-01.jpg?v=1736351080"},{"product_id":"umma-a-korean-moms-kitchen-wisdom-and-100-family-recipes-coming-april-1","title":"Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes","description":"\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eJAMES BEARD AWARD WINNER!\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSarah Ahn’s viral videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. 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The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eThorough ingredient guide:\u003c\/span\u003e\u003cspan\u003e Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eRecipes both traditional and contemporary:\u003c\/span\u003e\u003cspan\u003e Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan class=\"a-text-bold\"\u003eKitchen wisdom from mother to daughter:\u003c\/span\u003e\u003cspan\u003e Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eHardcover \/ 384 pages\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePublished 1 April 2025\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sarah Ahn \u0026 Nam Soon Ahn","offers":[{"title":"Default Title","offer_id":45896944648433,"sku":"","price":48.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/GOOD_EGG_ONLINE_PHOTO_TEMPLATE.png?v=1771733154"},{"product_id":"dal-chawal","title":"Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e J\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAMES BEARD AWARD NOMINEE!\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eDiscover authentic Indian comfort food through the timeless combination of dal and rice.\u003c\/span\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTogether, dal and rice form the foundation of a homestyle Indian vegetarian diet. Dal is a Hindi word commonly used to describe all forms of pulses including dried beans, lentils, peas, and whole and split legumes. Chawal, the Hindi word for rice, is the perfect soulmate for dal. Not only a delicious harmony, together they form a completely balanced and nutritious meal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis comprehensive vegetarian Indian cookbook features 85 recipes that form the foundation of traditional Indian home cooking. Sapna Punjabi combines a lifelong vegetarian practice, Ayurvedic training, and expertise as a registered dietitian and nutritionist to create plant-based recipes that address many common dietary issues, including gut health and inflammation whilst promoting a holistic lifestyle. This is Indian comfort food at its finest: economical, healthy, and delicious.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 256 pages\u003cbr\u003ePublished 8 April 2025\u003c\/span\u003e\u003c\/p\u003e","brand":"SAPNA PUNJABI","offers":[{"title":"Default Title","offer_id":46055785988337,"sku":"","price":53.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/DalChawal-Punjabi01.png?v=1743868677"},{"product_id":"the-korean-vegan-homemade","title":"The Korean Vegan: Homemade","description":"\u003cp\u003e\u003cspan\u003eJAMES BEARD AWARD NOMINEE!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJoanne Molinaro, author of the  New York Times bestselling and James Beard Award-winning  \u003cem\u003eKorean Vegan Cookbook\u003c\/em\u003e, returns with fresh new dishes with Korean twists.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJoanne Molinaro is everyone’s favourite storytelling vegan cook. On her platform, The Korean Vegan, she’s known for her personal narrative voiceovers, which accompany mouthwatering videos of her making everything from kimchi to Korean-inspired pasta dishes. Whether it’s a reflection on her relationship with her father over a plate of noodles or a story about learning to love her body as a marathon runner while she bakes dessert, Joanne is always making deep connections with her followers through food. Now, in \u003cem\u003eThe Korean Vegan: Homemade\u003c\/em\u003e, Joanne offers the recipes that she makes most often at home. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAs Joanne likes to say, she loves to “veganize” Korean cuisine and “Koreanize” everything else.  This book is a tribute to all the culinary inspirations that have shaped her cooking over the years and incredible flavours they have created. A memory about learning to repurpose leftover rice from her grandmother Hahlmuhnee results in \u003cstrong\u003eFried Rice Waffles\u003c\/strong\u003e; a question from her father leads to Joanne learning to make his childhood favourite noodles, \u003cstrong\u003eJanchi Guksu\u003c\/strong\u003e; her \u003cstrong\u003ePesto Tteokbokki\u003c\/strong\u003e combines her husband’s Italian roots with her own; and her love of savoury snacks and kimchi spurs the invention of \u003cstrong\u003eBuffalo Kimchi Artichoke Dip\u003c\/strong\u003e. 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Thi is a self-described viet kieu who has spent her life navigating her place across two worlds. The movement between the two is what defines her remarkable approach to ingredients and flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom classics like \u003cstrong\u003eCháo gà (Chicken congee)\u003c\/strong\u003e and the southern-influenced \u003cstrong\u003eCan chau chanh dây (Sweet \u0026amp; sour fish soup with passionfruit)\u003c\/strong\u003e, to a vibrant \u003cstrong\u003ePrawn goi salad with a nuoc mam dressing\u003c\/strong\u003e, and the basics for fermenting \u003cstrong\u003eCom me (sour rice)\u003c\/strong\u003e, along with communal feasts like a \u003cstrong\u003eViet Cajun seafood boil-up\u003c\/strong\u003e and the beloved leafy 'Wrappy guy', each of this book's 100-plus recipes reflect Thi's unending appetite for food that is alive with freshness, a relentless curiosity and an uncompromising desire to distil the cuisine of her heritage through a modern lens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eViet Kieu\u003c\/em\u003e also tells the compelling story of a girl raised in outer western Sydney in a home where narratives of upward mobility were absent. 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Here, \u003c\/span\u003e\u003cspan\u003eTokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes: \u003cstrong\u003eSizzling Tofu and Mushrooms in Miso Sauce\u003c\/strong\u003e and \u003cstrong\u003eDashi-Rich Shabu-Shabu\u003c\/strong\u003e, as well as California-inspired: \u003cstrong\u003eSteam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto \u003c\/strong\u003eor \u003cstrong\u003eSmoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce\u003c\/strong\u003e. 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This will be the first time their recipes have appeared in print and adapted for the home kitchen. But it’ll be the stories behind them, which few have heard—of Peter Fang’s ingenuity and his early adventures in the kitchen, how he imported and adapted his favorite Shanghai dishes for North America, and Kathy’s experience growing up with parents who bet it all on the restaurant, under the tutelage of all these rich Chinese culinary traditions—that will capture the heart.\u003cbr\u003e\u003cbr\u003eThe 100-plus recipes in this book include all the greatest hits from three generations of Fang family cooking from Canton to Shanghai, and readers will learn how to pan-fry, steam, cook in a wok, shop for ingredients, and prep vegetables the Chinese way. With accessible recipes that are adaptable to any type of home kitchen, anyone will be able to make these dishes, wherever they are.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 304 pages\u003cbr\u003ePublished 30 September 2025\u003c\/span\u003e\u003c\/p\u003e","brand":"PETER \u0026 KATHY FANG","offers":[{"title":"Default Title","offer_id":46183271956721,"sku":"","price":50.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/HouseofNanking-Fang01.png?v=1748638438"},{"product_id":"family-thai","title":"Family Thai","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eJames Beard–nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint shares how to make the Thai food he grew up with in a cookbook that is approachable yet packs a punch of flavour.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eFamily Thai\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples—what’s fish sauce? what are the differences between soy sauces?—and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can’t find them stocked nearby.\u003cbr\u003e\u003cbr\u003eArnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. 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