Add the reserved vinegar mixture, cauliflower, and carrots and stir-fry, moving the pan off and on the heat as necessary to prevent scorching, about 5 minutes. Best-selling cookbook author James McNair's second volume in the World Cuisines series presents a broad sampling of dishes from Southeast Asia. James McNair's Custards, Mousses and Puddings by James McNair More fun with McNair, as he leads us through a hot dessert trend, pudding, the new American comfort food. James McNair Cooks Southeast Asian by James McNair The adventurous flavors of Southeast Asia come to life in James McNair's cookbook. Place a wok, large saute pan, or large, heavy skillet over medium-high heat. With a guide to special ingredients and tips to help home cooks master the basics, this stunning and accessible new cookbook brings the exciting flavors of Southeast Asia to American tables.
James McNair Cooks Southeast Asian by James McNair A copy that has been read, but remains in excellent condition. Very minimal damage to the cover including scuff marks, but no holes or tears. . When the pan is hot, add the oil and swirl to coat the pan. Recipe headers, presented as sidebars, explain the original configuration of the recipe, its ingredients and substitutions.
Offer either Red Chile Sauce or Cooked Red Chile Sauce or purchase bottled versions of these sambals for diners to adjust the level of heat to preference. Have some fun and see if your creations can match the pictures. You can apply these techniques to lake, stream or ocean fish, and rather than suggesting a particular fish for each recipe, McNair encourages you to use the freshest fish available. Pickled Vegetables and Garlic Pork James McNair Cooks Southeast Asian He's done it again! Even his rice pudding looks like a dream. At ThriftBooks, our motto is: Read More, Spend Less. This page modified February 2007.
All pages are intact, and the cover is intact. This dish may also be prepared with chicken. Best-selling cookbook author James McNair's second volume in the World Cuisines series presents a broad sampling of dishes from Southeast Asia. Over 70 recipes showcase the delectable melange of tastes and textures in the cooking of Thailand, Vietnam, Indonesia, Cambodia, Malaysia, Myanmar Burma , and the Philippines, featuring the savory ingredients these cultures share: Best-selling cookbook author James McNair's second volume in the World Cuisines series presents a broad sampling of dishes from Southeast Asia. Add the fish sauce mixture and cook until the meat is well coated and the liquid thickens slightly, about 1 minute longer. James McNair Cooks Italian by James McNair You might buy this book just for the photos, and that would be understandable. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name.
James McNair's flair carries over to rice in this slender volume. Welcome to Eat Your Books! The fun starts with Caribbean Beans and Rice and extends to Japanese Donburi and Indonesian Rijstafel. Add the fish sauce mixture and cook until the meat is well coated and the liquid thickens slightly, about 1 minute longer. They are also the subjects of this great new cookbook, where author James McNair tackles these frequently overlooked yet delicious and healthful foods in new and inventive ways. From hearty curries to delicate noodles, from soothing custards to refreshing beverages, creating these tempting dishes at home is a snap with McNair's concise, easy-to-follow directions and inspiring, full-color photographs.
Hey, a fine Bavarian cream is worth the wait. Westerners often overlook Asian desserts, but there are some delicious ones here: Burmese Semolina Cake, a rich treat sweetened with palm sugar, cardamom, and poppy seeds, and Malaysian Agar-Agar Pudding are just two of the many tempting possibilities. A copy that has been read, but remains in excellent condition. In the capable hands of James McNair, you'll soon be the envy of your friends. For easier and healthier dining, I've used boned and skinned chicken breasts instead of the usual whole chicken, which is traditionally cut up on the bone.
Add the ginger-garlic paste and stir-fry to coat the shallot, about 1 minute. With his usual concise, step-by-step instructions, McNair guides the cooks, and offers clear instructions on buying, storing and cooking beans and, perhaps most importantly, even discusses how to reduce the gas-producing elements in legumes, beans, peas and grains. Over 70 recipes showcase the delectable melange of tastes and textures in the cooking of Thailand, Vietnam, Indonesia, Cambodia, Malaysia, Myanmar Burma , and the Philippines, featuring the savory ingredients these cultures share: fresh herbs, fiery chilies, velvety coconut milk, tangy limes, crisp vegetables, and sweet tropical fruits. Transfer the vegetables to a serving bowl and serve warm or at room temperature while the vegetables are still crisp. I also enjoy a garnish of Coconut-Peanut Sprinkle strewn over the vegetables. This page originally published as a article circa 1997. The spine may show signs of wear.
Garnish with cilantro sprigs and serve immediately. Influenced over the centuries by Chinese, Indian, Portuguese, Dutch, and British cultures, a meal in the Southeast Asian tradition is an experience in exquisite contrasts: spicy and sweet; warm and cool; crunchy and smooth. Pages are intact and are not marred by notes or highlighting, but may contain a neat previous owner name. McNair has divided them into two sections. The ever-thorough McNair also discusses the many varieties of rice and also tells you how to buy it and store it. You'll also learn to make the perfect stock for all of your soups.
To facilitate slicing, wrap the pork in freezer wrap or plastic wrap and place in a freezer until very cold but not frozen hard, about 2 hours. Recipes Pickled Vegetables This vegetable combination should be altered according to seasonal availability. If you are new here, you may want to learn a little more about how this site works. Cover and refrigerate for 1 to 3 hours. It's a collection that includes everything from simple cottage custards to elegant pots de creme.
Fiery chiles and fragrant spices coupled with sweet coconut milk create expressive curries; tangy Lemongrass, ginger root, roasted peanuts, tamarind juice, fish sauce, and citrus offer compelling and contrasting flavors to fresh vegetables and meats. When the pan is hot, add the oil and swirl to coat the pan. James McNair breaks down everyone's favorite cuisine by dividing his recipes into three categories: Beginnings cocktails, antipasti, soups , Intermediates hearty second courses and salads and Endings desserts and coffees. For a heartier dish, toss about 1 cup cooked small shrimp or shredded cooked chicken, beef, or pork into the mixture along with the tomato and other final ingredients. And who can resist a refreshing Thai Iced Tea? In a bowl, combine the chicken, minced lemongrass, onions, chiles, garlic, fish sauce, soy sauce, sugar and pepper and toss well to coat the chicken. The dust jacket for hard covers may not be included. Betcha you'll soon have soup at every meal, which is not a bad idea.