<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[author results for Lau, Alex,]]></title><description><![CDATA[author results for Lau, Alex,]]></description><link>https://gateway.bibliocommons.com/v2/libraries/sandiego/rss/search?query=Lau%2C%20Alex%2C&amp;searchType=author&amp;origin=core-catalog-explore&amp;view=grouped</link><generator>RSS for Node</generator><lastBuildDate>Wed, 15 Apr 2026 23:49:41 GMT</lastBuildDate><item><title><![CDATA[Salt Sugar MSG]]></title><description><![CDATA["From the chef behind the groundbreaking Brooklyn restaurant Bonnie's comes 100 recipes that showcase his unique style of Chinese home cooking, a mashup of Americana and Cantonese classics, inspired by the flavors of his childhood. As an American-born Cantonese kid, chef Calvin Eng grew up watching his mother Bonnie in the kitchen. Though he he was often embarrassed by aspects of his heritage growing up, he eventually embraced his upbringing--and his mom--as a primary source of inspiration, and even named his restaurant after her. He would go on to define his lauded culinary style through dishes that frequently defy tradition but are rooted in the Cantonese flavors of his childhood, a third-culture perspective now reflected in his debut cookbook. Salt Sugar MSG is an introduction to Cantonese cooking through an American lens, drawing a thread from his mother's cooking to what he cooks for his own family today. Some recipes stick closer to tradition, like Sizzling Steamed Fish with Seasoned Soy Sauce, Charred Cabbage with Shrimp Paste Butter, and Ginger Congee, while others upend expectations, like Salt & Pepper Pork Schnitzel with Chinese Ranch, Crispy Sheet Pan Hong Kong Egg Noodles, and Mini Sweet & Sour Meatloaves. While these dishes may not look especially Cantonese at first glance, they certainly taste like it. Written with his wife, Phoebe Melnick, Salt Sugar MSG is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese family today"-- Provided by publisher.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1854681</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1854681</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Eng, Calvin]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1854681161</comments><format>BK</format><subtitle>Recipes and Stories From A Cantonese American Home</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9780593582084&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Everyone Hot Pot]]></title><description><![CDATA["Hot pot is the ancient East Asian cookery method of rapidly poaching bite-size morsels of fresh vegetables, meats, seafood, and tofu in a tableside broth. This communal way of eating is perfect for home dinner parties where guests become active participants in cooking the meal. Though the hot pot table symbolizes bounty and feasting, at its core is frugality and thrift and accessibility to anyone. Four-time James Beard Award nominated chef Natasha Pickowicz shares her family's hot pot recipes in this much-anticipated follow up to More Than Cake. She provides more than fifty recipes for the broths, dumplings, sides, desserts, and drinks, along with a guide to the essential hot pot ingredients, equipment and tools, plus an explanation on how to pull it all together. Recipes include essential hot pot accompaniments, like the delicious Not-Just-Scallion Pancakes, Toasted Cumin and White Sesame Sauce, and Caramelized Mushroom and Cabbage Dumplings, as well as surprising dishes that are sure to become staples at any hot pot gathering, like Charred Tomato and Lemongrass Broth, Crunchy Seaweed Boats, and a refreshing Watermelon Shiso Slushie. Through four distinctly unique hot pot menus, Pickowicz shows how to pull together this cozy tradition best enjoyed at home no matter where you are; everyone, hot pot!"-- Provided by publisher.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1962188</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1962188</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Pickowicz, Natasha]]></dc:creator><pubDate>Sat, 31 Jan 2026 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1962188161</comments><format>BK</format><subtitle>Creating the Ultimate Meal for Gathering and Feasting</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9781648293801&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Salsa Daddy]]></title><description><![CDATA["From the author of Mi Cocina comes a comprehensive (and unbelievably delicous) cookbook that focuses on one of the main pillars of Mexican cuisine: salsas. Featuring 75 salsas and 25 full meal recipes, this cookbook will have you whipping up fresh, enticing spreads in no time. Salsas are both the traditional heart of Mexican cooking-blending charred tomatillos and chiles goes back over five hundred years-and something cooks today can riff most freely, as Rick Martinez, beloved author of Mi Cocina, discovered while tasting a caramelized onion-serrano chile salsa in Mexico City. Salsas make irresistible snacks with chips, of course, but they will also elevate your grilled cheese, your burger, your tacos, or your whole meal. Rick takes us deep into the world of traditional and modern salsas, where a refreshing pico de gallo with oranges and avocados might be chopped up in a few minutes, or where you might simmer chipotles in milk and butter for a creamy, smoky, spicy sauce. With 75 salsa recipes and 25 simple meals that can each be made totally unique by your choice of salsas, this book shows you all the ways salsas can be the heart of your table, too"-- Provided by publisher.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1876239</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1876239</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Martínez, Rick]]></dc:creator><pubDate>Fri, 31 Jan 2025 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1876239161</comments><format>BK</format><subtitle>Dip your Way Into Mexican Cooking</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9780593798935&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Cravings]]></title><description><![CDATA[In her most personal cookbook yet, the New York Times bestselling author of Cravings shares food that will bring you joy and comfort--with a little help from her one-of-a-kind family. Chrissy Teigen has always found a big sense of fun in the kitchen, but more than ever, she turns to the stove for comfort and warmth. Now Chrissy shares the recipes that have sustained her and her family, the ones that made her feel like everything is going to be okay. Recipes for Cozy Classic Red Lentil Soup, ingenious Chrissy signatures like Stuffed PB&J French Toast and puff pastry–wrapped Meatloaf Wellington, and family favorites like her mom Pepper's Thai-style Sloppy Joes and John's Saturday-morning Blueberry Buttermilk Pancakes will have you feeling like you're pulling up a chair to her table.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1616448</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1616448</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Teigen, Chrissy]]></dc:creator><pubDate>Sun, 31 Jan 2021 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1616448161</comments><format>BK</format><subtitle>All Together : Recipes to Love</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9780593135426&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Koreaworld]]></title><description><![CDATA["A vibrant exploration of the evolution of Korean cuisine, both in Korea and in Koreatowns across the globe, with more than 75 bold, flavor-packed recipes and stunning photography. Join chef Deuki Hong and journalist Matt Rodbard as they take an insider's look at the exciting evolution of Korean food in modern times, breaking new recipe ground with beloved sweet-spicy barbecue, creative rice and seafood dishes, powerful stews, and KPOP-fueled street food. In their New York Times bestselling cookbook Koreatown, they explored the foods of Korean American communities across the United States. Now with Koreaworld nearly a decade later, they show how Korean cuisine around the world is nothing less than a culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes us into the modern-day Korean barbecue scene in Seoul, the late-night bar crawls of Los Angeles, and into the kitchens of innovative chefs from Denmark to Portland, Oregon who are taking modern spins on Korean food with dishes like Samgyetang Roast Chicken, Grilled Kimchi Wedge Salad, and Pineapple Kimchi Fried Rice. This book is packed with intimate stories of Korean food's evolution over the past decade, from conversations with people who've taken Korean food to places it's never been before"-- Provided by publisher.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1800742</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1800742</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Hong, Deuki]]></dc:creator><pubDate>Wed, 31 Jan 2024 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1800742161</comments><format>BK</format><subtitle>A Cookbook = K&apos;oria Wŏltŭ</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9780593235942&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Rambutan]]></title><description><![CDATA["Since Cynthia Shanmugalingam was a young girl, she has worked to piece together her sense of Sri Lanka, her ancestral homeland that she experienced through the wondrous flavors of her immigrant parents' kitchen in London. In Rambutan, these ingredients, methods, and tastes-combining Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences-come together to create an irresistible portrait of modern Sri Lankan cuisine. In more than 80 recipes, Shanmugalingam takes her favorite parts of the island's culinary tradition and adapts them to be accessible and fun for the home cook: with dinners of sticky chicken buriani and crunchy fried potatoes with turmeric, desserts of mango fluff pie and milk toffee, and drinks of lemongrass lime soda and boozy tea cocktails, Rambutan is designed to deliver as much edible Sri Lankan joy as possible. Combining luscious recipe photography and stunning candids from the island, this exuberant guide is perfect for home cooks looking to explore the exciting Sri Lankan tradition in South Asian cuisine."-- Publisher marketing.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1716153</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1716153</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Shanmugalingam, Cynthia]]></dc:creator><pubDate>Mon, 31 Jan 2022 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1716153161</comments><format>BK</format><subtitle>Recipes From Sri Lanka</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9781526646576&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Filipinx]]></title><description><![CDATA["In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks. Filipinx offers 100 deeply personal recipes--many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States"-- Provided by publisher.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1619843</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1619843</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Dimayuga, Angela]]></dc:creator><pubDate>Sun, 31 Jan 2021 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1619843161</comments><format>BK</format><subtitle>Heritage Recipes From the Diaspora</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9781419750380&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[The Nom Wah Cookbook]]></title><description><![CDATA["Tucked into a crook of Doyers Street in New York City's Chinatown, Nom Wah Tea Parlor has been serving some of the world's greatest dim sum for a hundred years.  Here are the century-old secrets and recipes behind the restaurant's legendary dishes, including giant pork bao, soup dumplings, egg rolls, chef's specials, moon cakes, and more.  Owner Wilson Tang captures a community at the crossroads, poised between respect for tradition and adaptation, as Chinatown looks to the future." -- Back cover.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1468039</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1468039</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Tang, Wilson]]></dc:creator><pubDate>Fri, 31 Jan 2020 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1468039161</comments><format>BK</format><subtitle>Recipes and Stories From 100 Years at New York City&apos;s Iconic Dim Sum Restaurant</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9780062965998&amp;content=M&amp;Return=1&amp;Type=M</image_url></item><item><title><![CDATA[Good Drinks]]></title><description><![CDATA["A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee"-- Provided by publisher.]]></description><link>https://sandiego.bibliocommons.com/v2/record/S161C1513662</link><guid isPermaLink="true">https://sandiego.bibliocommons.com/v2/record/S161C1513662</guid><category><![CDATA[BK]]></category><category><![CDATA[eng]]></category><dc:creator><![CDATA[Bainbridge, Julia]]></dc:creator><pubDate>Fri, 31 Jan 2020 00:00:00 GMT</pubDate><comments>https://sandiego.bibliocommons.com/item/comment/1513662161</comments><format>BK</format><subtitle>Alcohol-free Recipes for When You&apos;re Not Drinking for Whatever Reason</subtitle><language>eng</language><image_url>https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?&amp;userID=SDPL33010&amp;password=CC92101&amp;Value=9781984856340&amp;content=M&amp;Return=1&amp;Type=M</image_url></item></channel></rss>