Cendrillon -- Products


	INDONESIAN/ SOUTH EAST ASIAN BOOKS by SRI OWEN We have a good selection of Sri Owen's book at special Cendrillon prices. Call 212-343-9012 to order.


	SPECIAL FEATURE: (1998, newly published & released from DK Publishing) Classic Asian Cookbook (list price $24.95) our price $20 (hard cover, color) This book represents a new approach to Asian cooking that combines respect for tradition with modern cooking techniques and menu planning. Clear step-by-step photographic sequences demonstrate important basic skills from how to slice and chop neatly to making coconut milk and tamarind water. An illustrated guide to special equipment like woks, grills and bamboo steamers will help cooks choose the right utensil for the job. And key dishes, such as Rogan Josh (lamb in rich chili sauce) and Peking Duck, as well as their ingredients, are illustrated in beautiful full color photographs.
		Homestyle Thai and Indonesian Cooking (list price $24.95) our price $20 (hard cover, color) This book represents a new approach to Asian cooking that combines respect for tradition with modern cooking techniques and menu planning. Clear step-by-step photographic sequences demonstrate important basic skills from how to slice and chop neatly to making coconut milk and tamarind water. An illustrated guide to special equipment like woks, grills and bamboo steamers will help cooks choose the right utensil for the job. And key dishes, such as Rogan Josh (lamb in rich chili sauce) and Peking Duck, as well as their ingredients, are illustrated in beautiful full color photographs.
	Healthy Thai Cooking (1997, hard cover, color, Stewart, Tabori & Chang), (list price $29.95) our price $25. A few excerpts from the book: "In Bangkok, shopping is nearly as much of a skill as cooking, and it is a social art as well. Every quarter of the city has its market, and these are wonderful places to explore, even for the tourist.... "Everything has been brought in fresh that morning, and everything will be sold by late afternoon; only a few staples or preserves have long shelf lives. At one stall, a dozen varieties of rice are neatly labeled; at another, the pink or silver flanks of fish rise from beds of crushed ice. A woman weighs and packs vivid red and green chilies; her neighbor turns the handle of a machine that grates coconut flesh. A girl fans glowing charcoal beneath a huge wok of roasting peanuts, or offers you a newly fried spring roll."
		Indonesian Regional Cooking (1994, hard cover, St. Martin's Press), (list price $18.95) our price $15 In her recipes and text, Sri Owen has captured the heart and spirit of Indonesian cooking, Her book is a celebration of a cuisine that for too long has been unrecognized, and now is in danger of being lost to social change and modernization. The many islands of Indonesia are rich with traditional and regional culinary dishes. . . This tantalizing collection of recipes encompasses all regions of the vast country -- Sumatra, Kalimantan, Sulawesi, Maluku, Bali, Java, Madura, and Jakarta -- and features distinctive staples -- rice, fish, chili peppers, coconut, and spices.
	The Rice Book (1993, soft cover, illustrations, St. Martin's Press), (list price $15.95) our price $13 Winner of the André Simon Award and nominated for the James Beard Award. A few excerpts: "The first highly organized South-East Asian kingdoms and empires seem to have used rice farmers as their power base. . . Great irrigation works were undertaken, and their remains are still impressive. . . By about 500 BC rice was being grown over widely scattered areas of India, China, Indo-China, Malaysia, Indonesia and the Philippines. In many of these areas it had been well established for anything up to 4,000 years, perhaps longer; in others it was a more recent arrival, possibly brought by Buddhist monks, who were indefatigable travellers and, one suspects, gourmets." ABOUT THE AUTHOR: Sri Owen is regarded as one of the world's experts on Asian food. She is this year's chair of the International Committee of the International Association of Culinary Professionals. She has written many acclaimed cook books, including Indonesian Regional Food and Cookery, which was nominated for a Julia Child Award and was the winner of the cookbook section of the 1995 Langhe Ceretto Prize. The Rice Book, a definitive text on the history and traditions of rice cultivation, was nominated for a James Beard Award and won the Andre Simon Memorial Award in 1993. Born in Indonesia, Owen now lives in England and continues to travel widely, lecturing and demonstrating Asian cooking all over the world.