I have been exploring the street foods, home kitchens and restaurant menus around Asia for two decades looking for that perfect bite. I am ready to share the adventure with YOU!
The award winning cookbook with more than 100 traditional recipes and over 700 of Robert’s photos is a practical guide showing you what to shop for, details on ingredients, techniques and celebrating the people, places and food of his second home.
Easy Asian Bites are hand crafted, freshly prepared snacks for anytime, ready meals for the office and other Asian foods that you can share with your family and friends at home.
My next book, Easy Thai Cooking, gives you more than 75 delicious recipes to create the authentic flavors of Thailand in your home kitchen in minutes.
Robert's Magazine Articles
Chef Robert Danhi has been exploring the street foods, home kitchens and restaurant menus around Asia for two decades looking for that perfect bite. Now, read about what he has found.
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Upcoming Events
Culinology in Action: Integrating Culinary Arts and Food Science
at IFT Annual Meeting
Wednesday, June 27th
Las Vegas Convention Center, Room N112
1:30 – 3:00PM
This panel discussion led by Chef Robert Danhi will discuss the blending of culinary arts and food science. Hear from R&D experts as they share their experiences in the food product development arena, and how integrating culinary arts and food science has helped them create innovative new food products. The dynamic panel discussion will be moderated by a chef who will bring together a food scientist, a chef, and a culinologist to discuss the evolution of food product and menu development, and how what were once the 2 separate disciplines of culinary arts and food science have become the dual discipline of culinology. The collaboration between cross-functional teams requires a unique kind of communication and these folks will share their strategies for bringing food and beverages to the consumer quicker than ever before. Attendees will have the opportunity to interact with 3 industry leaders and get insight into what best practices companies and individuals employ to be successful in today's competitive landscape. Panelist •Brian Sullivan of California Pizza Kitchen •Jared Henderson of Schwan’s Food Company •John Kennedy of Wells/Blue Bunny
Welcome to Chef Danhi
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