Australische, Neuseeländische und Ozeanische Küche

Das große Keto Kochbuch: 90 leckere & vielfältige Keto Rezepte rund um das Thema Ketogene Ernährung. Wie Sie mit der Keto Diät langfristig abnehmen. (inkl. 30 Tage Diätplan & gratis Keto Coaching)

Autor: Johanna Fischer

Veganes Kochbuch für Anfänger: 180 leckere, schnelle und einfache Rezepte (Vegane Kochbücher, Band 1)

Autor: Alicia Gonçalves

Ein umgekehrtes Malbuch mit Entspannenden Blumen: Das Buch hat die Farben, du zeichnest die Linien!

Autor: Mila Harmony

Ozeanleben Malbuch: Tauche in die Tiefen des Ozeans mit atemberaubenden Meereslebewesen-Szenen ein

Autor: Spark Dorothea

Vegetarisches Kochbuch: Die 120 besten Rezepte für die Multifunktions – Küchenmaschine (Thermokochen)

Autor: Asia Zankova

XXL Heissluftfritteuse Rezeptbuch: 222 Leckere und gesunde Rezepte für Ihre Heißluftfritteuse | Einfache & schmackhafte Gerichte für jeden Anlass ... und mehr | Gesundes Kochen ohne Fett oder Öl!

Autor: MIKE DAVIDS

Botschafter mit Geschmack: Diplomatische Koch- und Backrezepte: Diplomatische Kochrezepte

Autor: Peter Maria Slama
Fotograf: Klaus Dombrowsky

The Ultimate Filipino Cookbook: 111 Dishes From Philippines To Cook Right Now (World Cuisines, Band 36)

Autor: Slavka Bodic

The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

Jennifer M. Aranas

Hawaii's Food Dictionary: Over 800 Familiar and Not So Familiar Ingredients Found in Hawaii's Local Cuisines

John Torode's Sydney to Seoul: Recipes from my travels in Australia and the Far East

John Torode

Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef [A Cookbook]

Alan Wong, John Harrisson

Chosen Best Regional Chef for the Pacific Northwest in 1996 by the James Beard Foundation, Wong is a master of multicultural cooking. Called Hawaiian Regional Cuisine, his dishes fuse local ingredients and traditions with foods and techniques from Europe, Latin America, and Asia. Taking the succulent meat from whole Kalua Pig, pit-roasted luau style, he uses it in a risotto dotted with corn and crunchy water chestnuts, then enriched with truffle butter. He also features this smoky pork in nachos built on crunchy taro chips, topped with chile-spiked guacamole.

As you feast on the photos, it is almost possible to taste the artistic creations depicted, each one dense with contrasting flavors and textures. His Surf and Turf, for example, features grilled beef tenderloin and a Kona lobster tail wrapped around a scallop. They are served with a roasted potato topped with wasabi-spiked mashed potatoes. This potato sprouts leaves of < I>tat soi, an Asian green, and spiraling antennae of fried linguini. Grilled marinated mushrooms and asparagus add to the plate, which is drizzled with a sauce combining cream, truffle butter, and soy vinaigrette. Then it is ringed with shining dots of basil oil and finished with a sprinkling of chives and diced tomato.

Lest this strenuous cooking intimidate you, it is easy to make Wong's Asian Guacamole flavored with ginger and sake, Five Spice Risotto rich with shiitake mushrooms, and Asian Ratatouille, unexpectedly enhanced with oyster sauce and sesame oil. Each adds immeasurably to a meal of grilled fish or store-bought roast chicken.

Anyone with an ice-cream maker must try the recipes for tropical Guava, Lychee-Ginger, and Mango Lime ice cream, and a quartet of memorably exotic, liquored sorbets. < I>-Dana Jacobi

Hawaiian Cuisine: Recipes of the Hawaiian Islands

JR Stevens

The Getting of Garlic: Australian Food from Bland to Brilliant, with Recipes Old and New

John Newton

The Art of Living in Australia

Philip E. Muskett

Hawai'i Regional Cuisine: The Food Movement That Changed the Way Hawai'i Eats (Food in Asia and the Pacific)

Samuel Hideo Yamashita

The Food of the Philippines: 81 Easy and Delicious Recipes from the Pearl of the Orient

Reynaldo G. Alejandro

Floyd on Oz: Feasts and Fables of a Cook Down Under

Keith Floyd

Australien, Neuseeland und Ozeanien