{"title":"Cookbooks","description":"","products":[{"product_id":"korean-banchan-recipes-100-authentic-side-dishes-from-japchae-and-jeon-to-kimchi-and-namul","title":"Korean Banchan Recipes: 100 Authentic Side Dishes from Japchae and Jeon to Kimchi and Namul","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003e**Featured in Library Journal 2025 Cookbook Preview**\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eLearn to make your own healthy and delicious Korean banchan at home!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBanchan are small, healthy, vegetable-focused side dishes that accompany every Korean meal. They're meant to complement the main dishes--providing extra flavors and textures featuring crisp, fresh vegetables. Tangy pickles, seasoned seaweed, marinated tofu, spicy kimchi--there's something for everyone. For many, the Banchan are actually the main event!\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThis book features 100 authentic Korean Banchan recipes, including: \u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eSpicy Kimchi Dishes\u003c\/b\u003e such as the sweet-tart Cherry Tomato Kimchi and rich Pork and Kimchi Stir-Fry\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLightly-seasoned Namuls\u003c\/b\u003e like Wood Ear Mushrooms with Gochujang Namul and savory Garlic Chives with Soy Namul\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSeasonal Pickles\u003c\/b\u003e like Pickled Whole Garlic, Perilla Leaves in Soy Sauce, and Dried Apricot Miso Jangajji\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCrisp Panjeon Pancakes\u003c\/b\u003e including Shredded Sweet Potato Jeon and Shiitake Mushroom Jeon\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStir-fried Japchae Noodles\u003c\/b\u003e like Asparagus and Onion Japchae and Mushroom Japchae\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eMain Dishes\u003c\/b\u003e like Beef Bulgogi and Sweet and Spicy Stewed Chicken Drumettes\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd many more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith 100 unique and mix-and-match banchan recipes, preparing a complete, healthy, and delicious home-cooked Korean meal has never been easier!\u003c\/p\u003e","brand":"Tuttle Publishing","offers":[{"title":"Default Title","offer_id":41911486840907,"sku":"9780804858106","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0635\/5645\/2427\/files\/imageloader_b73b0ff1-b88f-4706-b3ef-87d4341c193e.jpg?v=1763503182"},{"product_id":"my-cambodia-a-khmer-cookbook","title":"My Cambodia: A Khmer Cookbook","description":"\u003cb\u003eCelebrate Khmer and Cambodian American cuisine with award-winning chef and restaurateur Nite Yun, featuring over 100 recipes for her favorite dishes.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eKhmer recipes and culinary techniques are traditionally passed orally from generation to generation, and in \u003ci\u003eMy Cambodia\u003c\/i\u003e, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodia's Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community\u003ci\u003e, My Cambodia\u003c\/i\u003e aims to make Khmer American cuisine accessible to all. \u003cp\u003e\u003c\/p\u003eWith recipes organized by different times and places throughout Nite's life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite's popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such as \u003cb\u003eKuy Teav Phnom Penh\u003c\/b\u003e, the fragrant pork and noodle soup that started it all for Nite; \u003cb\u003eNom Pachok Somlar Khmer\u003c\/b\u003e, a delicate, rustic chowder filled with rice noodles; and\u003cb\u003e Amok\u003c\/b\u003e, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle. For dessert, try the decadent \u003cb\u003eNom Kong\u003c\/b\u003e, donuts glazed in palm sugar and topped with sesame seeds. \u003cp\u003e\u003c\/p\u003eWhether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast, \u003ci\u003eMy Cambodia \u003c\/i\u003ewill inspire you to connect with your own communities and stir up new, joyful creations.","brand":"4 Color Books","offers":[{"title":"Default Title","offer_id":42007272652875,"sku":"9781984863379","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0635\/5645\/2427\/files\/imageloader_30befc6c-9ca7-4aed-813e-481322f7d92b.jpg?v=1767394712"},{"product_id":"lao-kitchen-lao-flavors-and-stories-told-through-family-recipes","title":"Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes","description":"\u003cb\u003eExplore Lao food through 95 approachable, flavor-packed recipes from the popular food content creator behind Saeng's Kitchen. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Saeng Douangdara brings Laos to the table with recipes that are bold, soulful, and alive with memory. This book belongs on every shelf where flavor, family, and food history matter.\"--Andrew Zimmern \u003cp\u003e\u003c\/p\u003eIn Lao kitchens, every dish tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, personal chef Saeng Douangdara draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Discover the rich flavors of Laos through 95 recipes for dips, small plates, rice dishes, fermented foods and salads, laab, noodles, soups and stews, not-too-sweet desserts, and modern twists on traditional recipes, including: \u003cp\u003e\u003c\/p\u003e-\u003cb\u003e Thum Khao Poon\u003c\/b\u003e (Cold Vermicelli Noodle Salad)\u003cbr\u003e- \u003cb\u003eSom Moo \u003c\/b\u003e(Fermented Pork Sausage)\u003cbr\u003e- \u003cb\u003eGalabao \u003c\/b\u003e(Pork Steamed Buns) \u003cbr\u003e- \u003cb\u003eKhanom Mantone \u003c\/b\u003e(Steamed Cassava Cake)\u003cbr\u003e- \u003cb\u003eand more!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Lao Kitchen\u003c\/i\u003e dives into the heart of Lao foodways--often overlooked but deeply rooted in Southeast Asian traditions. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng's own kitchen, \u003ci\u003eThe Lao Kitchen\u003c\/i\u003e is a celebration of community, the connection that food brings, and what it means to cook from the heart.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":42007273275467,"sku":"9780593836170","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0635\/5645\/2427\/files\/imageloader_550f8b07-6048-42a6-b871-ca2192498009.jpg?v=1767394722"},{"product_id":"bad-b-tch-in-the-kitch-craveable-asian-recipes-to-ditch-the-takeout-a-cookbook","title":"Bad B*tch in the Kitch: Craveable Asian Recipes to Ditch the Takeout: A Cookbook","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER - Add some razzle dazzle to your home cooking with 80 recipes for your favorite Asian takeout dishes from culinary influencer Cassie Yeung\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eCassie Yeung likes to think of herself as a chef for the people--no professional culinary training here, just a girl who really loves to cook (and eat, obvi). She believes that the #1 rule in the kitchen is to have fun, let loose, and cook the way you want to. For Cassie, that means yelling \"behind!\" in her own kitchen, softening butter against her skin, and showing off her baddie nails as she pleats dumplings \u003ci\u003elike a boss.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eBad Bitch in the Kitch\u003c\/i\u003e, Cassie serves up the food she loves most: the Asian dishes she grew up eating and now craves on the regular. So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don't always know how easy it can be to recreate their favorite dishes at home. Cassie shares some of her go-to dishes, dialed in for home cooks, in chapters such as: \u003cp\u003e\u003c\/p\u003e\u003cb\u003eFirst Bite Besties: \u003c\/b\u003eCrab Rangoons, Siu Mai (Steamed Pork and Prawn Dumplings), Spam Musubi\u003cbr\u003e\u003cb\u003eNoodz: \u003c\/b\u003eScallion Oil Noodles, Pad See Ew, Spicy Miso Instant Ramen\u003cbr\u003e\u003cb\u003eSkip the Takeout: \u003c\/b\u003eSweet \u0026amp; Sour Pork, 30 Minute Beef + Broccoli, Chicken Katsu Curry\u003cbr\u003e\u003cb\u003eNot Too Sweet: \u003c\/b\u003eLazy Girl Mango Sticky Rice, Brown Butter Matcha Cheesecake, Vietnamese Coffee Tiramisu\u003cbr\u003e\u003cb\u003eWhole Lotta Basics: \u003c\/b\u003eHand Pulled Noodles, Ginger Scallion Sauce, Peanut Dipping Sauce \u003cp\u003e\u003c\/p\u003eNot only can you save money by skipping takeout, but everything tastes better homemade, too. With \u003ci\u003eBad Bitch in the Kitch\u003c\/i\u003e, you can confidently whip up classic noodles, stir fries, and soups whenever the craving strikes.","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":42173266853963,"sku":"9780593797853","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0635\/5645\/2427\/files\/imageloader_35bfef55-0047-41e6-bab2-915cf3a6a164.jpg?v=1772142006"},{"product_id":"vietnamese-food-any-day-simple-recipes-for-true-fresh-flavors-a-cookbook","title":"Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]","description":"\u003cb\u003eDelicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes.\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR - \u003ci\u003eThe Washington Post\u003c\/i\u003e - \u003ci\u003eEater \u003c\/i\u003e- \u003ci\u003eFood52 \u003c\/i\u003e- \u003ci\u003eEpicurious\u003c\/i\u003e - \u003ci\u003eChristian Science Monitor \u003c\/i\u003e- \u003ci\u003eLibrary Journal\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eDrawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home--fast. With Nguyen as your guide, there's no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen's tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":42201848021067,"sku":"9780399580352","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0635\/5645\/2427\/files\/imageloader_663180b4-25d1-4d81-a207-8015b68d830e.jpg?v=1773249159"},{"product_id":"the-memory-of-taste-vietnamese-american-recipes-from-phu-quoc-oakland-and-the-spaces-between-a-cookbook","title":"The Memory of Taste: Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between [A Cookbook]","description":"\u003cb\u003eA playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from \u003ci\u003eTop Chef\u003c\/i\u003e alum Tu David Phu that's \"full of powerful writing and compelling flavors\" (\u003ci\u003eSaveur\u003c\/i\u003e).\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Stripped of Oriental exoticism, this is a cookbook infused with the intense flavors of refugee kitchens and the inauthentic authenticity of the diaspora.\"--Viet Thanh Nguyen, author of Pulitzer Prize winner \u003ci\u003eThe Sympathizer\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eTu David Phu trained in the nation's top restaurants only to realize the culinary lessons that truly impacted him were those passed on by his parents, refugees from Phú Quôc. In his hometown of Oakland, California, his parents taught him hard-won lessons in frugality, food-covery cooking, and practical gill-to-fin eating. \u003cp\u003e\u003c\/p\u003eCentered around Tu's childhood memories in the diverse Bay Area and family stories of life on Phú Quốc island, \u003ci\u003eThe Memory of Taste \u003c\/i\u003eexplores the Phu family's ability to thrive and adapt from one coastal community to another. With tried-and-true tips like how to butcher a fish, tastebud-tingling flavor combinations, and stunning photographs, Tu guides both novice and experienced chefs alike in his take on Viet cooking, including: \u003cp\u003e\u003c\/p\u003e- Staples in every Vietnamese kitchen like \u003cb\u003eCơm Tấm (Broken Rice)\u003c\/b\u003e, \u003cb\u003e Dán Sả (Lemongrass Paste)\u003c\/b\u003e, and \u003cb\u003eNước Mắm Cham (Everyday Fish Sauce)\u003cbr\u003e\u003c\/b\u003e- Seafood dishes that utilize the less \"desired\" parts like \u003cb\u003eHuyết Cá Tái Chanh (Tuna Bloodline Tartare)\u003c\/b\u003e, \u003cb\u003eCanh Chua Đầu Cá Hồi (Hot Pot-style Salmon Head Sour Soup)\u003c\/b\u003e, and \u003cb\u003eXương Cá Hồi Ghiên Giòn (Fried Fish Frames)\u003cbr\u003e\u003c\/b\u003e-\u003cb\u003e \u003c\/b\u003eFine-dining dishes from Tu's pop-up days like \u003cb\u003eGỏi Cuốn Cá Cornets\u003c\/b\u003e, \u003cb\u003e Mì Xào Tỏi Nấm Cục (Truffled Garlic Noodles)\u003c\/b\u003e, and \u003cb\u003eBánh Canh Carbonara\u003cbr\u003e\u003c\/b\u003e- Adapted recipes from new traditions like \u003cb\u003eBánh Ít Trần (Sticky Rice Dumplings)\u003c\/b\u003e, \u003cb\u003eCơm Cua Hấp (Dungeness Crab Donburi)\u003c\/b\u003e, and \u003cb\u003ePhở Vịt Nướng (Roasted Duck Phở)\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThe Memory of Taste\u003c\/i\u003e is Tu's story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents' lessons, just as he has.","brand":"4 Color Books","offers":[{"title":"Default Title","offer_id":42555852488779,"sku":"9781984861900","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0635\/5645\/2427\/files\/imageloader_f95bb5fb-c14e-4ed3-bbe4-cc18bac845bf.jpg?v=1780592594"}],"url":"https:\/\/xiabooks.org\/collections\/cookbooks.oembed","provider":"XIA Books \u0026 Café","version":"1.0","type":"link"}