Travel on a virtual globe-spanning trip to the restaurants of the world's finest Asian chefs through the pages of
New Asian Cuisine; Fabulous Recipes from Celebrity Chefs .
American food enthusiasts will recognize names such as Nobu Matsuhisa, Ming Tsai, Wolfgang Puck and Asian Connections very own Martin Yan, but unless you live in Mumbai, you may not know Sanjeev Kapoor, the Indian TV counterpart to Emeril Lagasse as well as Hsiu-Pao Tseng (Taiwan), Carol Selva Rajah (Sydney), Paul Rankin (Ireland), Pauline Loh (Singapore), Wai-Keung Kwong (Hong Kong), An Jung-Hyun (Korea), Didier Corlou (Vietnam), Mari Fujii (Japan), Susur Lee (Canada), members of the Asian Chefs Association among others.
With recipes adapted for the home cook, you can virtually visit all the countries represented by these renowned chefs and taste their culinary creations. Chapters include small plates & salads, soups, fish & seafood, meat & poultry, rice & noodles, vegetables, desserts and Asian cocktails.
Created by Savory Productions and published by the International Food, Wine & Travel Writers Association,
New Asian Cuisine offers innovative approaches and a fresh perspective to preparing Asian cuisine by following the guidelines of the Asian Food Pyramid, an Asian version of the new USDA Western-centered Food Pyramid.
Created with the assistance of Professor Michael Pardus, Certified Hospitality Educator (CHE) at The Culinary Institute of America, the Asian Food Pyramid was developed to promote healthy eating.
Translating the food groups into food choices available in ethnic Asian markets, the Asian Food Pyramid features a diet built on nutrient-rich plant-based foods combined with smaller amounts of animal based products,
New Asian Cuisine helps you incorporate the qualities of the Asian Food Pyramid into your own eating style. Recipes within the book that follow the Asian Food Pyramid guidelines depict a “smart choice” and are typically ones with a total fat content of lower than 35%. These recipes are labeled with the pyramid logo.
“The new USDA food pyramid reflects the suggested proportions for the five food groups to achieve a healthy and balanced diet, but most people cannot translate the guidelines into practical everyday use,” said Pardus, Certified Hospitality Educator (CHE), The Culinary Institute of America. “The foods listed in the Asian Food Pyramid are representative of the common foods found in the local markets and eaten daily by the people of that locale. We hope that our readers will be excited by the culinary contribution of the chefs that define a new way of thinking about Asian Cuisine.”
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New Asian Cuisine offers flavorful and healthy recipes that were created with the home chef in mind,” said Chef Ming Tsai. “All the ingredients can be found at local supermarkets or Asian grocery stores and are easy to prepare at home.”
The brainchild of Wendy Chan and Grace Niwa,
New Asian Cuisine includes over 200 recipes from 100 Asian and non-Asian celebrity chefs with commentaries by award-winning author Joyce Jue and was edited by Andrea Rademan. It also lists 1400 Asian supermarkets, malls and online stores across the U.S. at www.newasiancuisine.com to help readers shop for Asian ingredients. An international culinary passport and restaurant directory introduces readers to fine dining experiences at each chef’s restaurant.
New Asian Cuisine is available for $14.95 at Amazon, Asia Society, Asian Chefs Association, Barnes & Noble, Borders, Chef Central and World Journal Bookstores. For more information visit www.newasiancuisine or contact info@savoryproductions.com.
