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Author: Ken Hom
Publisher: Simon & Schuster
ISBN: 9780671253479
Category : Cooking
Languages : en
Pages : 356
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Book Description
Abstract: Chinese cooking techniques, utensils, and recipes are described for homemakers in narrative and pictorial format. Discussion of equipment covers the use of the cleaver, the wok, and the bamboo steamer. Basic techniques described include a wide variety of cutting and cooking techniques, and preparation of specific ingredients. Specific directions and recipes are given for: chicken and other small poultry; duck; meats; fish and seafood; rice, doughs, and noodles; soups; and a special preparation of spun apples. An illustrated dictionary of numerous specific ingredients is provided. (wz).
Author: Ken Hom
Publisher: Simon & Schuster
ISBN: 9780671253479
Category : Cooking
Languages : en
Pages : 356
Get Book Here
Book Description
Abstract: Chinese cooking techniques, utensils, and recipes are described for homemakers in narrative and pictorial format. Discussion of equipment covers the use of the cleaver, the wok, and the bamboo steamer. Basic techniques described include a wide variety of cutting and cooking techniques, and preparation of specific ingredients. Specific directions and recipes are given for: chicken and other small poultry; duck; meats; fish and seafood; rice, doughs, and noodles; soups; and a special preparation of spun apples. An illustrated dictionary of numerous specific ingredients is provided. (wz).
Author: Yee Chiang
Publisher: Harvard University Press
ISBN: 0674968034
Category : Social Science
Languages : en
Pages : 301
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Book Description
Chiang Yee’s Chinese Calligraphy: An Introduction to Its Aesthetic and Technique remains the classic introduction to Chinese calligraphy. In eleven richly illustrated chapters, Chiang explores the aesthetics and the technique of this art in which rhythm, line, and structure are perfectly embodied. He measures the slow change from pictograph to stroke to the style and shape of written characters by the great calligraphers. In addition to aesthetic considerations, the text deals with more practical subjects such as the origin and construction of the Chinese characters, styles, technique, strokes, composition, training, and the relations between calligraphy and other forms of Chinese art. Chinese Calligraphy is a superb appreciation of beauty in the movement of strokes and in the patterns of structure—and an inspiration to amateurs as well as professionals interested in the decorative arts.
Author: Kian Lam Kho
Publisher: Clarkson Potter
ISBN: 0385344694
Category : Cooking
Languages : en
Pages : 370
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Book Description
Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.
Author: Ken Hom
Publisher: Pocket Books
ISBN: 9780671253486
Category : Cooking
Languages : en
Pages : 345
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Book Description
A comprehensive, illustrated guide to the art of Chinese cooking provides step-by-step instruction in the basic techniques of Chinese cuisine and more than one hundred traditional recipes
Author: Li Genpan
Publisher: 社会科学文献出版社
ISBN: 7520156494
Category : Technology & Engineering
Languages : en
Pages : 282
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Book Description
本书为《农业科技史话》的英文翻译版。书中从中国农业的起源和发展，对动植物的驯化、引进和利用，传统农具的创新和演进，中国传统农业科学体系等方面加以阐述，揭示了中国传统农业科技的丰富内涵和巨大成就。本书用雄辩的事实说明了中国农业多元交会的博大体系以及这一体系所孕育出来的精耕细作的优良传统，是中华文明长盛不衰的最深厚的物质基础，是我们的祖先留给当代中国和世界最珍贵的文化遗产之一。
Author: Alison Stilwell Cameron
Publisher: Courier Corporation
ISBN: 9780486407081
Category : Art
Languages : en
Pages : 236
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Book Description
The first guide to unify the philosophical and imitative methods of instruction in the art of Chinese painting. The text explains the tools of the art and basic strokes and writing of Chinese characters before moving on to demonstrate the use of these strokes to represent trees, flowers, boats, rocks, insects, others.
Author: Jinsheng Liu
Publisher: Blue Snake Books
ISBN: 9781583941850
Category : Sports & Recreation
Languages : en
Pages : 140
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Book Description
First published in 1936, this work represents primary source material of ancient combat techniques designed in a time of occupation and war, when the threat of lethal hand-to-hand combat was an ever-present reality for soldiers, those involved in law enforcement, and very often for the ordinary citizen. This is the seminal work in the field, written by the form’s founders, Liu Jinsheng and Zhao Jiang, as a training manual for the Police Academy of Zheijiang province. The intent of this translation is to provide authentic historical documentation for martial arts techniques that have been modified for use today in both competition and self-defense. Submission grappling is a technique in which fighters use locks, chokes, and breaking techniques to defeat their challengers in no-holds-barred matches. Chi Na Fa remains the most comprehensive explanation available of these Chinese grappling techniques, from which derive many current techniques. Renowned author and Brazillian jiu jitsu champion Tim Cartmell presents the book in a clear, compelling new translation.
Author: Carolyn Phillips
Publisher: Ten Speed Press
ISBN: 1607749831
Category : Cooking
Languages : en
Pages : 530
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Book Description
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016
Author: Olle Linge
Publisher:
ISBN: 9781530334889
Category :
Languages : en
Pages : 246
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Book Description
Learning Chinese can be frustrating and difficult, partly because it's very different from European languages. Following a teacher, textbook or language course is not enough. They show you the characters, words and grammar you need to become proficient in Chinese, but they don't teach you how to learn them! Regardless of what program you're in (if any), you need to take responsibility for your own learning. If you don't, you will miss many important things that aren't included in the course you're taking. If you study on your own, you need to be even more aware of what you need to do, what you're doing at the moment and the difference between them. Here are some of the questions I have asked and have since been asked many times by students: How do I learn characters efficiently? How do I get the most out of my course or teacher? Which are the best learning tools and resources? How can I become fluent in Mandarin? How can I improve my pronunciation? How do I learn successfully on my own? How can I motivate myself to study more? How can I fit learning Chinese into a busy schedule? The answers I've found to these questions and many others form the core of this book. It took eight years of learning, researching, teaching and writing to figure these things out. Not everybody has the time to do that! I can't go back in time and help myself learn in a better way, but I can help you! This book is meant for normal students and independent language learners alike. While it covers all major areas of learning, you won't learn Chinese just by reading this book. It's like when someone on TV teaches you how to cook: you won't get to eat the delicious dish just by watching the program; you have to do the cooking yourself. That's true for this book as well. When you apply what you learn, it will boost your learning, making every hour you spend count for more, but you still have to do the learning yourself. This is what a few readers have said about the book: "The book had me nodding at a heap of things I'd learnt the hard way, wishing I knew them when I started, as well as highlighting areas that I'm currently missing in my study." - Geoff van der Meer, VP engineering "This publication is like a bible for anyone serious about Chinese proficiency. It's easy for anyone to read and written with scientific precision." - Zachary Danz, foreign teacher, children's theatre artist About me I started learning Chinese when I was 23 (that's more than eight years ago now) and have since studied in many different situations, including serious immersion programs abroad, high-intensity programs in Sweden, online courses, as well as on the side while working or studying other things. I have also successfully used my Chinese in a graduate program for teaching Chinese as a second language, taught entirely in Chinese mostly for native speakers (the Graduate Institute for Teaching Chinese as a Second Language at National Taiwan Normal University). All these parts have contributed to my website, Hacking Chinese, where I write regularly about how to learn Mandarin.
Author: Kian Lam Kho
Publisher: Clarkson Potter
ISBN: 0385344686
Category : Cooking
Languages : en
Pages : 370
Get Book Here
Book Description
Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.
