Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads PDF Download
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Author: Florence Lin
Publisher: William Morrow
ISBN:
Category : Cooking
Languages : en
Pages : 356
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Book Description
Author: Florence Lin
Publisher: William Morrow
ISBN:
Category : Cooking
Languages : en
Pages : 356
Get Book Here
Book Description
Author: Florence Lin
Publisher: Dutton Adult
ISBN:
Category : Cookbooks
Languages : en
Pages : 362
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Book Description
Cooking Cooking from various regions of China is covered in 12 chapters that address the history and development of Chinese cooking, Chinese cooking methods and utensils, beverages, and recipes for meats, fish, noodles, soups, and poultry. A glossary of Chinese ingredients and an index are also included. (kbc).
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Jacqueline S. Thursby
Publisher: University Press of Kentucky
ISBN: 0813171830
Category : Social Science
Languages : en
Pages : 168
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Book Description
In this volume, the author explores how modern American funerals and their accompanying rituals have evolved into affairs that help the living with the healing process. Thursby suggests that there is irony in the festivities surrounding death.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 96
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Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Author: Anna Strauss
Publisher: Walker Childrens
ISBN: 9780802788078
Category : Juvenile Fiction
Languages : en
Pages : 32
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Book Description
Sarah is growing up fast. She swings on swings, slides down slides, and climbs trees. Whenever she falls, her mother sweeps her up in her arms and soothes away the hurt. Her mother is always there for her-on her first day of school, when she falls in love for the first time, and finally when she leaves home and starts a family of her own. It is then that Sarah realizes what a wonderful gift her mother has given her. As she watches over a daughter of her own, Sarah passes on that gift, helping her child through the trials of growing up with a gentle strength and enduring love. This beautiful testament to the powerful bond between mothers and daughters will move and inspire mothers while reassuring their daughters that they have a special safety net that will never let them down. Anna Strauss was only sixteen-years-old when she was inspired to write this story as a gift for her mother. Now her enchanting story makes a perfect gift to celebrate the special mother/daughter bond on Mother's Day, Graduation Day, and all year round.
Author: Florence Lin
Publisher: Random House Value Publishing
ISBN: 9780517386941
Category : Cooking
Languages : en
Pages : 200
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Book Description
Author: Hsiang-ju Lin
Publisher: Tuttle Publishing
ISBN: 9780804830898
Category : Cooking
Languages : en
Pages : 208
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Book Description
The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life. With today's creative cook in mind, the authors demonstrate how to prepare dishes that harmonize in flavor, shape and texture, while explaining the historic and geographic traditions on which each is based. A special section on Kitchen Arts explains how to use the cleaver, wok, and steamer and includes complete instructions on the basic cutting methods, which are so important for authentic preparation. The Art of Chinese Cuisine is truly an engaging journey into the way of Chinese cooking and the history and customs of China's rich culinary traditions.
Author: Florence Lin
Publisher: Taylor & Francis
ISBN: 9780877732525
Category : Cookbooks
Languages : en
Pages : 236
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Book Description
Author: Pamela Gillilan
Publisher: Bloodaxe Books
ISBN:
Category : Poetry
Languages : en
Pages : 80
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Book Description
Pamela Gillilan was born in London in 1918, married in 1948 and moved to Cornwall in 1951. When she sat down to write her poem Come Away after the death of her husband David, she had written no poems for a quarter of a century. Then came a sequence of incredibly moving elegies. Other poems followed, and two years after starting to write again, she won the Cheltenham Festival poetry competition. Her first collection That Winter (Bloodaxe, 1986) was shortlisted for the Commonwealth Poetry Prize.
