The Key to Chinese Cooking PDF Download
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Author: Irene Kuo
Publisher: Random House Value Publishing
ISBN: 9780517148891
Category : Cookery, Chinese
Languages : en
Pages : 0
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Book Description
Author: Irene Kuo
Publisher: Random House Value Publishing
ISBN: 9780517148891
Category : Cookery, Chinese
Languages : en
Pages : 0
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Book Description
Author: Anjan Chatterjee
Publisher: Random House India
ISBN: 8184002491
Category : Cooking
Languages : en
Pages : 194
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Book Description
The Mainland China Cookbook includes all the beloved restaurant chain’s favourite dishes and teaches you how to whip up the perfect Chinese meal in your kitchen. Spicy Hunan prawns, quick fried snow peas with garlic pearls, chicken with chilli and cashewnuts, lamb with cumin, hot and sour soup—try these and more. Accompanied with notes on the main regional styles, techniques and tips for easy cooking, and a list of suppliers in all major metros, The Mainland China Cookbook is the ultimate Chinese cookbook for your Indian kitchen.
Author: Anthony Bourdain
Publisher: Bloomsbury Publishing USA
ISBN: 158234180X
Category : Cooking
Languages : en
Pages : 312
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Book Description
Provides a collection of French bistro style recipes, including lobster bisque, coq au vin, and a warm potato and goat cheese tart.
Author: 傅培梅
Publisher: 橘子文化事業有限公司
ISBN: 9789867997333
Category : Cooking
Languages : zh-CN
Pages : 382
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Book Description
This is the new and updated edition of one of the most popular Chinese cookbooks of all times by Taiwan's eminent master chef Fu Peimei. In Chinese/English. Distributed by Tsai Fong Books, Inc.
Author: Belinda Hulin
Publisher: Rowman & Littlefield
ISBN: 0762758465
Category : Cooking
Languages : en
Pages : 259
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Book Description
For those who have always wanted to prepare Chinese food at home, here is the book they can actually learn Chinese cooking from—full-color, step-by-step photographs fully convey the process and presentation of Chinese cuisine. With 350 photos and 100 main recipes plus 250 variations suited for the contemporary kitchen, Knack Chinese Cooking offers a veritable banquet of authentic recipes from the Eight Great Cuisines of China, as well as dishes from China’s emerging cosmopolitan capitals and from the best Chinatown kitchens. Readers gain a basic knowledge of the equipment, ingredients, and techniques needed to prepare an essential repertoire of Chinese dishes.
Author: Mandy Lee
Publisher: HarperCollins
ISBN: 0062940880
Category : Cooking
Languages : en
Pages : 853
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Book Description
In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world. For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad. Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo. Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as: For Getting Out of Bed Poached Eggs with Miso-Browned Butter Hollandaise Crackling Pancake with Caramel-Clustered Blueberries and Balsamic Honey For Slurping Buffalo Fried Chicken Ramen Crab Bisque Tsukemen For a Crowd Cumin Lamb Rib Burger Italian Meatballs in Taiwanese Rouzao Sauce For Snacking Wontons with Shrimp and Chili Coconut Oil and Herbed Yogurt Spicy Chickpea Poppers For Sweets Mochi with Peanut Brown Sugar and Ice Cream Recycled Nuts and Caramel Apple Cake Every dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.
Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617862
Category : Cooking
Languages : en
Pages : 947
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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: Doreen Yen Hung Feng
Publisher: Vintage Cookery Books
ISBN: 9781406797114
Category : Cooking
Languages : en
Pages : 228
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Book Description
This is one of the first ever chinese cookery books to be written in english. "Chop Suey, says the author of this unusual cookery book, is a dish known to the Chinese only as an agreeable foreign concoction. Having reduced every foreigner to a proper sense of his own ignorance with this gentle remark, Mrs. Yen Hung Feng immediately makes honourable amends and expounds, for our pleasure and practical use, the art and mystery of Chinese cooking. She explains the customs of the Chinese table, the kinds of food and implements used in a Chinese kitchen- with suggestions for substitutes where that is necessary - and, most important of all, Chinese methods of preparing food. Housewives, please note that a centuries-long shortage of fuel in China has led to the development of cooking techniques which need the shortest possible time on the stove. Mrs. Yen Hung Feng has given a large selection of recipes, with very full instructions for those who are new to Chinese cooking, and there are careful drawings which make the most difficult process clear. She ends this delightful book with an account of the most important traditional festivals of China, giving, at the same time, a recipe for the dish proper to each occasion. Here is a practical book for the kitchen which is an introduction to Chinese life as well." Contents Include: China in your Kitchen - Appetizers - Chinese Soups - Egg Dishes - Fish and Shellfish - Poultry - Pure Meat Dishes - Vegetable Dishes - Rice and Mien Dishes - Chinese Desserts - Chinese Tea - Chinese Festival Dishes - Index of Recipes
Author: Nobuko Sakamoto
Publisher:
ISBN: 9780727005144
Category : Cooking, Chinese
Languages : en
Pages : 288
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Book Description
Author: Terry Tan
Publisher: Lorenz Books
ISBN: 9780754831006
Category : Cooking
Languages : en
Pages : 624
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Book Description
A comprehensive collection of authentic recipes from the diverse regions of China, sumptuously photographed throughout.
