The Encyclopedia of Asian Food and Cooking PDF Download
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Author: Jacki Passmore
Publisher: William Morrow
ISBN:
Category : Cooking
Languages : en
Pages : 330
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Book Description
A comprehensive guide to the vast and rich array of the cuisines of Asia. From Northern India to Thailand, this easy-to-use cookbook offers more than 500 recipes with short histories of each country's cuisine; plus advice on how to to find, store and use ingredients. 200 illustrations.
Author: Jacki Passmore
Publisher: William Morrow
ISBN:
Category : Cooking
Languages : en
Pages : 330
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Book Description
A comprehensive guide to the vast and rich array of the cuisines of Asia. From Northern India to Thailand, this easy-to-use cookbook offers more than 500 recipes with short histories of each country's cuisine; plus advice on how to to find, store and use ingredients. 200 illustrations.
Author: Huping Ling
Publisher: Routledge
ISBN: 1317476441
Category : Business & Economics
Languages : en
Pages : 1902
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Book Description
With overview essays and more than 400 A-Z entries, this exhaustive encyclopedia documents the history of Asians in America from earliest contact to the present day. Organized topically by group, with an in-depth overview essay on each group, the encyclopedia examines the myriad ethnic groups and histories that make up the Asian American population in the United States. "Asian American History and Culture" covers the political, social, and cultural history of immigrants from East Asia, Southeast Asia, South Asia, the Pacific Islands, and their descendants, as well as the social and cultural issues faced by Asian American communities, families, and individuals in contemporary society. In addition to entries on various groups and cultures, the encyclopedia also includes articles on general topics such as parenting and child rearing, assimilation and acculturation, business, education, and literature. More than 100 images round out the set.
Author: Charmaine Solomon
Publisher: Hardie Grant Books
ISBN: 1743581688
Category : Cooking
Languages : en
Pages : 210
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Book Description
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Japan & Korea The Complete Asian Cookbook: Sri Lanka & The Philippines
Author: Barbara A. West
Publisher: Infobase Publishing
ISBN: 1438119135
Category : History
Languages : en
Pages : 1025
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Book Description
Presents an alphabetical listing of information on the peoples of Asia and Oceania including origins, prehistory, history, culture, languages, and relationships to other cultures.
Author:
Publisher:
ISBN:
Category : Asia
Languages : en
Pages : 498
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Book Description
Author: Charmaine Solomon
Publisher:
ISBN: 9781864363784
Category : Cookery, Asian
Languages : en
Pages : 480
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Book Description
This comprehensive reference book is all you will need to understand everything about even the most obscure Asian ingredients.
Author: Edward Lawrence Davis
Publisher: Taylor & Francis
ISBN: 041577716X
Category : Foreign Language Study
Languages : en
Pages : 1158
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Book Description
First Published in 2009. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Michael T. Murray
Publisher: Simon and Schuster
ISBN: 1439103445
Category : Health & Fitness
Languages : en
Pages : 912
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Book Description
From the bestselling authors of The Encyclopedia of Natural Medicine, the most comprehensive and practical guide available to the nutritional benefits and medicinal properties of virtually everything edible As countless studies have affirmed, diet plays a major role in both provoking and preventing a wide range of diseases. But just what is a healthy diet? What does the body need to stay strong and get well? In The Encyclopedia of Healing Foods, Michael T. Murray, N.D., and Joseph Pizzorno, N.D., two of the world¹s foremost authorities on nutrition and wellness, draw on an abundant harvest of research to present the best guide available to healthy eating. Make healthy eating a lifetime habit. Let The Encyclopedia of Healing Foods teach you how to: design a safe diet use foods to stimulate the body¹s natural ability to rejuvenate and heal discover the role that fiber, enzymes, fatty acids, and other dietary components have in helping us live healthfully understand which food prescriptions will help you safely treat more than 70 specific ailments, including acne, Alzheimer¹s disease, immune system depression, insomnia, migraine headaches, PMS, and rheumatoid arthritis prepare foods safely in order to prevent illness and maximize health benefits select, store, and prepare all kinds of healthful foods Providing the best natural remedies for everyday aches and pains, as well as potent protection against serious diseases, The Encyclopedia of Healing Foods is a required daily health reference.
Author: Yong Chen
Publisher: Columbia University Press
ISBN: 0231538162
Category : Social Science
Languages : en
Pages : 325
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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: Michael Dillon
Publisher: Taylor & Francis
ISBN: 1317817168
Category : Art
Languages : en
Pages : 872
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Book Description
China has become accessible to the west in the last twenty years in a way that was not possible in the previous thirty. The number of westerners travelling to China to study, for business or for tourism has increased dramatically and there has been a corresponding increase in interest in Chinese culture, society and economy and increasing coverage of contemporary China in the media. Our understanding of China’s history has also been evolving. The study of history in the People’s Republic of China during the Mao Zedong period was strictly regulated and primary sources were rarely available to westerners or even to most Chinese historians. Now that the Chinese archives are open to researchers, there is a growing body of academic expertise on history in China that is open to western analysis and historical methods. This has in many ways changed the way that Chinese history, particularly the modern period, is viewed. The Encyclopedia of Chinese History covers the entire span of Chinese history from the period known primarily through archaeology to the present day. Treating Chinese history in the broadest sense, the Encyclopedia includes coverage of the frontier regions of Manchuria, Mongolia, Xinjiang and Tibet that have played such an important role in the history of China Proper and will also include material on Taiwan, and on the Chinese diaspora. In A-Z format with entries written by experts in the field of Chinese Studies, the Encyclopedia will be an invaluable resource for students of Chinese history, politics and culture.
