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Author: Barbara Tropp
Publisher: Workman Publishing
ISBN: 9780894807541
Category : Cooking
Languages : en
Pages : 532
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Book Description
Winner of an IACP/Julia Child Cookbook Award The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.
Author: Barbara Tropp
Publisher: Workman Publishing Company
ISBN: 0761164499
Category : Cooking
Languages : en
Pages : 529
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Book Description
Winner of an IACP/Julia Child Cookbook Award The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.
Author: Nobuko Sakamoto
Publisher:
ISBN: 9780727005144
Category : Cooking, Chinese
Languages : en
Pages : 288
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Book Description
Author: Barbara Tropp
Publisher: Workman Publishing
ISBN: 9780894807541
Category : Cooking
Languages : en
Pages : 532
Get Book Here
Book Description
Winner of an IACP/Julia Child Cookbook Award The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436663
Category : Reference
Languages : en
Pages : 1569
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: Margaret S. Fox
Publisher: Ten Speed Press
ISBN: 0307816982
Category : Cooking
Languages : en
Pages : 218
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Book Description
For more than 20 years, Margaret Fox served up some of California's tastiest breakfasts and brunches at her landmark restaurant Caf?© Beaujolais on the Mendocino coast. The original MORNING FOOD shared Fox's legendary dishes and became a comfort food classic. Fully revised with the addition of 30 new recipes, evocative photographs, and a fresh look, the new edition of MORNING FOOD has all the cozy appeal and culinary authority of the original in a charming new package.Reviews "It's a book worth getting up for."-San Francisco Chronicle"With homey graphics and photographs and authors named Fox and Bear, the book has a cozy feeling that matches its subject."-Philadelphia Inquirer and Baltimore Sun "Whether you'¬?re a Caf?© Beaujolais neophyte or a longtime groupie, Morning Food is a treasure."-Kansas City Star". . . for those who love breakfast (any time of day)."-Omaha World-Herald"An unpretentious take on wonderful, homey food."-Sacramento Bee"Caf?© Beaujolais founder finds a delicious new calling."-Los Angeles Times"Morning Food belies its contents. . . these are foods that diners would find satisfying and nurturing at any time of day. . . the Buttermilk Cinnamon Coffee Cake is incredible."-Contra Costa Times "Fox'¬?s conversational tone makes you want to pick up the phone to call and chat it up with her as you whip up your mouth-watering first meal of the day. ...The recipes are consistently delicious and impressive. If you enjoy good morning food, you'¬?ll enjoy this book any time of day."-Cookbook Digest
Author: Lola Milholland
Publisher: Spiegel & Grau LLC
ISBN: 1954118589
Category : Biography & Autobiography
Languages : en
Pages : 300
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Book Description
“An affirmation and celebration of our deep and radical connections with the world and each other . . . Reading this book is like finding a friend.”—Ruth Ozeki A spirited and timely exploration of group living that encourages readers to reconsider the meaning of family and home. Lola Milholland grew up in the nineties, the child of iconoclastic hippies. Both her parents threw open their rambling house in Portland, Oregon, to long-term visitors and unusual guests in need of a place to stay. Years later, after college and after her parents’ separation, Milholland returned home. There, she joined her brother and his housemates—an eccentric group of stop-motion animators and accomplished cooks—in furthering the experiment of communal living into a new generation. Group Living and Other Recipes tells the story of the residents of the Holman House—of transcendent meals and ecstatic parties, of colorful characters coming together in moments of deep tenderness and inevitable irritation, of a shared life that is appealing, humorous, confounding, and, just maybe, utopian—with a wider exploration of group living as a way of life. From spending time at her aunt and uncle’s intentional community in Washington State to finding her footing in the kitchen as a student in Japan to mushroom hunting in the forests of the Pacific Northwest, Milholland offers an expansive and vibrant reevaluation of the structures at the very center of our lives. Thoughtful, quirky, candid, and wise, Group Living and Other Recipes introduces a gifted memoirist and thinker, making a convincing case that “now is always the right time to reimagine home and family.”
Author: Leslie Bilderback CMB
Publisher: Penguin
ISBN: 1440626057
Category : Business & Economics
Languages : en
Pages : 395
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Book Description
How to thrive in one of today’s top ten “dream professions.” Despite the long hours, arduous training, and grueling physical work, the allure of being a professional chef has made it one of the fastest growing career markets in America today. In this must-have guide, a master chef and baker gives practical, up-to-date advice on everything aspiring chefs (and expert chefs looking for the next career move) need to know, including how to apprentice at a five-star restaurant, connect with renowned chefs and bakers, open their own restaurant, and much, much more. • Expert author with decades of restaurant experience. • One of today’s top ten “dream professions” in America. • Culinary institutes have seen an explosion in their enrollment of between 50% to 100% annually. • Covers gourmet restaurants, upscale hotels, catering, specialty food shops, gourmet takeout, bakeries, and much more.
Author: Judtih Shapiro
Publisher: Conari Press
ISBN: 9781573245678
Category : Social Science
Languages : en
Pages : 378
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Book Description
Fifty daughters, from literary luminaries to award-winning voices of the next generation, take on a topic at once tender and challenging -- mothers. They offer essays, stories, and poems that explore how perceptions of mothers have changed. Contributors include Natalie Angier, Zora Neale Hurston, Erica Jong, Edwidge Danticat, Margaret Mead, and Anna Quindlen.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914551
Category : Soyfoods
Languages : en
Pages : 4016
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Book Description
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914683
Category : Soybean
Languages : en
Pages : 3015
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
