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Author: Maggie Zhu
Publisher: Rock Point
ISBN: 0760375224
Category : Cooking
Languages : en
Pages : 227
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Book Description
Enjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required! With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat. Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States. Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques, and include: Homemade Sauces and Condiments Appetizers and Salads Orange Cauliflower Char Siu Bao Cumin Potato Baked Buns Egg-less Egg Drop Soup Shanghai Scallion Oil Noodles Tofu, Tempeh, and Seitan Hearty Seasonal Mains Easy Seasonal Sides Creamy Red Bean Ice Pops Complete with step-by-step instructions, stunning photos, and information for stocking your Chinese pantry, Chinese Homestyle will soon have you enjoying this exciting cuisine right in your own home.
Author: Maggie Zhu
Publisher: Rock Point
ISBN: 0760375224
Category : Cooking
Languages : en
Pages : 227
Get Book Here
Book Description
Enjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required! With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat. Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States. Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques, and include: Homemade Sauces and Condiments Appetizers and Salads Orange Cauliflower Char Siu Bao Cumin Potato Baked Buns Egg-less Egg Drop Soup Shanghai Scallion Oil Noodles Tofu, Tempeh, and Seitan Hearty Seasonal Mains Easy Seasonal Sides Creamy Red Bean Ice Pops Complete with step-by-step instructions, stunning photos, and information for stocking your Chinese pantry, Chinese Homestyle will soon have you enjoying this exciting cuisine right in your own home.
Author: Flo Lum
Publisher:
ISBN:
Category :
Languages : en
Pages : 191
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Book Description
With over 150,000 subscribers on her YouTube channel, Flo Lum has years of experience creating simple and delicious recipes that have helped and inspired thousands of viewers. I am so excited to share this cookbook with you. It is filled with many childhood favourites and dishes I've recreated over the years that were influenced by my Chinese heritage and using modern cooking techniques. This cookbook is almost 200 pages, complete with beautiful full-page photos for almost every recipe. My recipes are simple and never fussy or complicated. With the basic Asian sauces in your pantry, you will be able to handle all the recipes in this cookbook. Each recipe has been created using the best tool for the job. Sometimes it's a wok, an electric pressure cooker, air fryer or the humble stove. When possible, I have included alternative cooking methods. I hope these recipes will evoke some feelings of nostalgia and I hope they become some of your family favourites as well. "I love all of your recipes but especially the Asian ones." - P. Owen, YouTube Subscriber"Please stop making my taste buds drool... Your food is to die for 🤗🤗" - D. Apps, YouTube Subscriber "Hey Flo! Thanks for sharing this recipe! I love Chinese veggies but I don't know how to prepare them. I am definitely going to try this. Thanks!" - X. Guiot, YouTube Subscriber "Love your Chinese air fry recipes, can not wait to try this one. I made your air fry sweet and sour chicken and it was fantastic, way healthier than take out." - MrsSam888, YouTube viewer "This was phenomenal like all your other recipes I have tried. Thank you for the simplicity of your meals and the humor. I had my instant pot for an entire year and never took it out until last month. I'm in love with my instant pot now. Also your Chinese roots makes me even more in love with your recipes. Thanks!" - E. Yee, YouTube viewer
Author: Tsung-Yun Wan
Publisher: Marshall Cavendish International (Asia)
ISBN: 9789814751001
Category : Cooking, Chinese
Languages : en
Pages : 0
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Book Description
- Author of best-selling title, Home-style Taiwanese Cooking- Author is a trained Taiwanese chef and is behind the popular food blog, Egg Wan's Food Odyssey - Features 50 kitchen-tested Chinese recipes- Author presents her unique take on authentic Chinese cuisine- Includes classic dishes, one-dish meals, street foods, snacks and desserts- Recipes are written in easy-to-follow step-by-step format- Suitable for cooking novices and experienced cooks looking to expand their cooking repertoire- Excellent for those who prefer Asian cooking and are looking for new dishes to try
Author: Hsiao-Ching Chou
Publisher: Sasquatch Books
ISBN: 1632171244
Category : Cooking
Languages : en
Pages : 563
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Book Description
Any kitchen can be a Chinese kitchen with these 80 easy comfort food recipes—plus tips and techniques for cooking with a wok, stocking your pantry, making rice, and more. Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with accessible recipes that bring comfort with a single bite or sip. These are dishes that feed the belly and speak the universal language of "mmm!" In Chinese Soul Food, you’ll find: • 80 approachable recipes for homestyle Chinese dishes • Essential tips for Chinese cooking, including wok care, rice preparation, and more • Basic Chinese pantry staples, plus acceptable substitutions for busy cooks Recipes include: • Red-braised porky belly • Dry-fried green beans • Braised-beef noodle soup • Green onion pancakes • Garlic eggplant • Hsiao-Ching Chou’s famous potstickers • And much more! Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals.
Author: Jennie Low
Publisher:
ISBN: 9781462010400
Category : Cooking, Chinese
Languages : en
Pages : 0
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Book Description
"What a pleasure to read a delightful cookbook such as Chopsticks, Cleaver, and Wok! Jennie Low has filled it with the kind of mouthwatering, easy-to-follow, homestyle recipes that are the hallmark of a good cook. You will find just as much pleasure cooking from it as eating the results." -Ken Hom, author of Chinese Technique and host of the PBS series Ken Hom's Chinese Cookery With more than 100,000 copies sold, Jennie Low's Chopsticks, Cleaver, and Wok is firmly established as a Chinese cookbook classic, featuring recipes from the spicy regional cuisines that have gained so much popularity in recent years. Her step-by-step instructions make it possible for even the beginning cook to prepare authentic Chinese meals. Jennie Low explains it all: how to shop, how to chop, how to stir-fry, and how to use a wok. There is even a glossary of Chinese food terms presented both in English and in Chinese characters to allow for shopping with ease in Asian markets. Jennie Low's is the essential cookbook for anyone who wants to cook delicious traditional dishes in the Chinese style.
Author: Daniel Reid
Publisher: Tuttle Publishing
ISBN: 1462911404
Category : Cooking
Languages : en
Pages : 100
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Book Description
Home cooking is always a favorite, no matter where you are. With over 30 clear color photos, Homestyle Chinese Cooking has everything you need to create 35 easy, light, healthy, delicious, and authentic home cooked Chinese recipes. This Chinese cookbook contains authentic, homestyle recipes for appetizers, rice, noodles, soups, seafood, meat, poultry, and vegetables. Recipes include: Poached tofu with spicy sauce Home-style fried rice Sesame noodles Vegetable and tofu soup Garlic chili prawns Red-braised pork with orange peel Broccoli stir-fried with ginger and onion Sichuan eggplant braised in fragrant sauce And many more Chinese favorites! Also included are unit conversion tables, dual measurements for each recipe, over 30 detailed photos, and an overview of essential Chinese ingredients for creating appetizing, home–cooked Chinese favorites. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
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: Liv Wan
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9815009206
Category : Cooking
Languages : en
Pages :
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Book Description
Taiwan’s long and colourful history, from the indigenous tribes, to the migration of the Chinese from Southern China and the period under Japanese rule, is clearly reflected in her rich and diverse cuisine. Home-style Taiwanese Cooking by Taiwanese chef and food blogger, Tsung-Yun Wan, is a collection of Taiwanese classics, from signature dishes such as minced pork rice, beef noodles, oyster omelette and steamed minced pork with salted egg, to popular street food fare such as deep-fried prawn rolls, dragon phoenix legs, fried chicken with sweet potato fries and coffin bread. With informative headnotes that tell the stories behind the dishes, insightful cooking tips, a detailed glossary of ingredients and step-by-step photos of cooking techniques where necessary, Home-style Taiwanese Cooking will inspire home cooks to make these authentic Taiwanese dishes part of their own cooking repertoire.
Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617862
Category : Cooking
Languages : en
Pages : 1029
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Book Description
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
Author: Betty Liu
Publisher: HarperCollins
ISBN: 0062854747
Category : Cooking
Languages : en
Pages : 698
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Book Description
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
