Classic Food of China PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Classic Food of China PDF full book. Access full book title Classic Food of China by Yan-kit So. Download full books in PDF and EPUB format.
Author: Yan-kit So
Publisher: Trafalgar Square Publishing
ISBN: 9780333569078
Category : Chinese
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Yan-kit So
Publisher: Trafalgar Square Publishing
ISBN: 9780333569078
Category : Chinese
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Yan-kit So
Publisher: Penguin
ISBN: 1465439757
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
Celebrated culinary expert Yan-Kit So combines more than 140 colorful Chinese recipes with a comprehensive, step-by-step visual guide to the ingredients, equipment, and techniques that will help you unlock the door to the classic Chinese kitchen. Demystify the art of Chinese cookery with this excellent visual guide. Step-by-step techniques and images of ingredients and equipment provide you with the foundation to create mouthwatering dishes. Impress your guests with your knowledge of the customs for serving authentic Chinese cuisine, or learn how to make dumplings and other enticing dim-sum recipes. You will see just how simple and rewarding cooking Chinese food can be.
Author: Grace Young
Publisher: Simon and Schuster
ISBN: 0684847396
Category : Cooking
Languages : en
Pages : 312
Get Book Here
Book Description
Here are 140 classic Cantonese recipes--handed down with their importance to health and prosperity. of color photos and 35 b&w photos. 2-color throughout.
Author: Terry Tan
Publisher: Lorenz Books
ISBN: 9780754831006
Category : Cooking
Languages : en
Pages : 624
Get Book Here
Book Description
A comprehensive collection of authentic recipes from the diverse regions of China, sumptuously photographed throughout.
Author: Eileen Yin-Fei Lo
Publisher: Chronicle Books
ISBN: 0811859339
Category : Art
Languages : en
Pages : 388
Get Book Here
Book Description
With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine accessible.
Author: Yong Chen
Publisher: Columbia University Press
ISBN: 0231538162
Category : Social Science
Languages : en
Pages : 325
Get Book Here
Book Description
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Author: Kwoklyn Wan
Publisher: Hardie Grant Publishing
ISBN: 1787137422
Category : Cooking
Languages : en
Pages : 400
Get Book Here
Book Description
10-Minute Takeaway is the fastest, easiest ever cookbook for all your favourite Chinese dishes. Cooking star Kwoklyn Wan offers over 80 inventive ways of getting food on the table in 10 minutes flat, from start to finish – quicker than doing an online order or picking up the phone! Here he shares fuss-free and delicious recipes for the likes of Sweet and Sour Pork, Roast Duck in Hoi Sin Sauce, King Prawn Noodles, Rice Noodle Soup, Crispy Chilli Tofu, Marinated Tofu and many more. With Kwoklyn's amazing recipes and handy shortcuts, it really is THAT easy.
Author: Hsiao-Ching Chou
Publisher: Sasquatch Books
ISBN: 1632171244
Category : Cooking
Languages : en
Pages : 563
Get Book Here
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: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617862
Category : Cooking
Languages : en
Pages : 947
Get Book Here
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: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617846
Category : Cooking
Languages : en
Pages : 357
Get Book Here
Book Description
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
