The Asian Food Pyramid

The Asian Food Pyramid - Translates the USDA Food Pyramid into food groups readily available in Asian Markets

As Seen In New Cookbook Produced by Savory Productions, Inc.
New Asian Cuisine; Fabulous Recipes from Celebrity Chefs

New York, NY (April 18, 2006) New Asian Cuisine; Fabulous Recipes from Celebrity Chefs, a new cookbook created by Savory Productions and published by the International Food, Wine & Travel Writers Association, offers a totally new perspective and innovative approaches to cooking Asian cuisine by following the guidelines of the Asian Food Pyramid, an Asian version of the new USDA Western-centered Food Pyramid.

To promote healthy eating, the Asian Food Pyramid was created with the help of Professor Michael Pardus, Certified Hospitality Educator (CHE) at The Culinary Institute of America. The Asian Food Pyramid translates the food groups into food choices available in ethnic Asian markets. 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."

"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."

Published by International Food, Wine & Travel Writers Association, New Asian Cuisine was created and produced by Wendy Chan and Grace Niwa and edited by Andrea Rademan. This innovative new cookbook includes over 200 recipes from 100 Asian and non-Asian celebrity chefs with commentaries by award-winning author Joyce Jue. 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 takes you on a virtual globe-spanning trip to the world's finest Asian chefs and restaurants. American food enthusiasts will recognize names such as Nobu Matsuhisa, Ming Tsai, Martin Yan and Wolfgang Puck 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.

Now it is possible to virtually visit all the countries represented by these renowned chefs and taste their extraordinary culinary creations. Recipes are adapted for the home cook. Chapters include small plates & salads, soups, fish & seafood, meat & poultry, rice & noodles, vegetables, desserts and Asian cocktails. Most of the recipes submitted by the chefs also have a connection between the past and the present.

"An important book on a fascinating subject" said Anthony Bourdain, bestselling author and chef. "Traveling and eating through Asia has been my greatest joy--and anyone who can do the same should. Reading this book first would be a great idea."

New Asian Cuisine is now 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.com or contact info@savoryproductions.com

About Savory Productions, Inc
Based in New York, Savory Productions, Inc. is a multi-disciplinary production company, established in 2005 by Wendy Chan and Grace E. Niwa in the areas of food, beverage and travel. The company is focused on strategic marketing campaigns for brands tied to both image building and sales goals, high profile events and launches, publicity programs, innovative and quality content productions, including book-publishing projects, websites, events, culinary tours, and audio/visual programs for television as well as other broadcast channels. For more information, go to www.savoryproductions.com and www.newasiancuisine.com.