Books Written by Joyce

Savoring Southeast Asia


The IACP Award Winning Best International Cookbook, Savoring Southeast Asia transports readers to a world of emerald rice paddies and street-corner noodle stands, ancient temples and crowded marketplaces. Through an appealing mix of recipe collection and gastronomic travelogue, author Joyce Jue presents the unique tropical kitchens of Thailand, Vietnam, Indonesia, Malaysia, Singapore, Philippines, Cambodia, Laos, and Myanmar (Burma). In nearly 130 authentic recipes, an informative text ribboned with personal anecdotes, and a profusion of illustrations - evocative scenic and food photography, charming watercolors, and a lovely hand-drawn map - Savoring Southeast Asia draws a memorable portrait of a region that celebrates the rich culinary traditions of yesterday at the tables of today.
 

Asian Flavors


Asian Flavors brings the authentic ingredients, aromas, and tastes of a wide variety of Asian cuisines into your home, with an outstanding collection of 50 delicious, kitchen-tested recipes for Soups & Starters: Salads, Noodles & Side Dishes; Main Dishes; and Desserts. Each recipe is accompanied by an evocative full-color, full-page photograph and features expert tips on preparation, cooking, serving, and storage. The introductory pages offer text-and-photo guides to shopping for, cooking, and presenting Asian-inspired meals, along with suggested menus and recipes for favorite beverages. An illustrated glossary explains important ingredients and kitchen equipment.
 

Far East Cafe:

The Best in Casual Asian Cooking

The Cafes of the Far East offer some of the best dishes in Asia. These Asian street foods were once primarily snack foods-a crisp onion pancake in Taiwan, a corn-and-shrimp fritter in Indonesia, a pork bun in China. Today, the definition has expanded to include more substantial offerings such as Cantonese noodle and dumpling soup, Thai crispy noodles and Singaporean chili crab. And, because all these street foods originated in the home, they easily make the return journey.
 

The Cooking of Singapore with Chef Chris Yeo

by Chris Yeo & Joyce Jue

Since 1987 the Straits Café in San Francisco has been introducing Americans to the tantalizing aromas and unforgettable flavors of Singaporean cooking. Now Chef Chris Yeo invites you into the Singaporean kitchen, where four great Asian culinary traditions combine into one of the world's most dynamic and exciting cuisines.
 

Asian Appetizers

Easy, Exotic First Courses to Dress Up Any Meal

Once you've tasted it, it's hard to forget the luscious tang of Chinese Lemon Chicken Medallions, the subtle elegance of Vietnamese Five-Spice Grilled Quail, and the chile punch of Thai meatballs in Spicy Peanut Sauce. You want to experience them again and again. But for most busy home cooks, the thought of cooking a complete Asian meal is daunting.

Many of the recipes included here are enjoyed as appetizers in their native lands. Others are main dishes that have been reduced in size to fit the appetizer role. All maintain the authentic flavors and the artful details that make Asian food endlessly appealing to the Western eye and palate.

A detailed introductory chapter explains all the home cook needs to know about Asian tools, techniques, and ingredients, and even supplies simplified recipes for ingredients that may be hard to find.
 

Wok and Stir-Fry Cooking

At·The·Academy

It is said that the pleasures of the wok are many. In Wok & Stir-Fry Cooking the California Culinary Academy demonstrates the great versatility of the wok with tips on techniques, step-by-step instructions on preparation and cooking methods, and most appetizingly, recipes for a wide assortment of inventive and delectable dishes from a number of international cuisines. In addition to stir-frying, which is covered in detail throughout the book, the wok is well suited to steaming, deep-frying, and even indoor smoking. Included are special features on sauces for the wok, on rice and noodles, and a glossary of ingredients. There are even menus for a Classic Chinese Lunch, a Light Theater Supper, and an entire chapter on festive foods for entertaining.

With novel ideas, clear illustrations, and simple tricks to perfect your wok technique, Wok & Stir-fry Cooking is both a practical primer and an elegant collection of enticing recipes and menus. From appetizers like Thai Angel Wings, to vegetable dishes like Deep-Fried Asparagus with Gazpacho Coulis, to main entrees like Southeast Asian-Style Soft-Shell Crab, Wok & Stir-Fry Cooking presents an easy, smart, and stylish approach to this most venerable and versatile of cooking tools.


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