Fragrant Harbor Taste PDF Download
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Author: Ken Hom
Publisher: Touchstone
ISBN: 9780671754440
Category : Cookery
Languages : en
Pages : 304
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Book Description
In its culinary arts, as in its culture, Hong Kong represents a marriage of East and West, of tradition and change. Today, cooks who are masters of Asian cuisine are using new ingredients and techniques to transform standard recipes into easy-to-prepare, healthful dishes. Hom's informative notes, a section on wine, and a list of the city's best restaurants make this guide a must.
Author: Ken Hom
Publisher: Touchstone
ISBN: 9780671754440
Category : Cookery
Languages : en
Pages : 304
Get Book Here
Book Description
In its culinary arts, as in its culture, Hong Kong represents a marriage of East and West, of tradition and change. Today, cooks who are masters of Asian cuisine are using new ingredients and techniques to transform standard recipes into easy-to-prepare, healthful dishes. Hom's informative notes, a section on wine, and a list of the city's best restaurants make this guide a must.
Author: Ken Hom
Publisher: Bantam Press
ISBN: 9780593020586
Category : Cookery, Chinese
Languages : en
Pages : 287
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Book Description
Author: Jaxie Short
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Barb Stuckey
Publisher: Simon and Schuster
ISBN: 1439190747
Category : Cooking
Languages : en
Pages : 354
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Book Description
Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.
Author: Anne Mendelson
Publisher: Knopf
ISBN: 0385351216
Category : Cooking
Languages : en
Pages : 353
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Book Description
Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products. Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions. Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste. The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.
Author: Ruth Pennington Paget
Publisher: iUniverse
ISBN: 0595359434
Category : Biography & Autobiography
Languages : en
Pages : 178
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Book Description
"More Leisure than Money: Tales of a Military Wife in Virginia" shares secrets for creating roots wherever the global economy may take you at the same time that it evokes Virginia's colonial and civil war history. As a Navy wife, author Ruth Pennington Paget created roots for her family by keeping family journals, visiting museums and historic sites, and frequenting the library among other activities. Paget's series of global era memoirs beginning with The Edible Tao enliven history and encourage readers to write their own life stories. Praise for Ruth Pennington Paget's previous books: Paget writes well, and her account of this youthful experience will interest those interested in multi-cultural experiences. --Silas Spaeth, The Californian Since her youth, Paget has always been fascinated with ethnic cuisine and she shares that enthusiasm in these captivating essays. --Bob Walch, Monterey County Herald "Eating Soup With Chopsticks" is written in Ruth's breezy, dialogue-rich style--a fun read. --Sue Fishkoff, Monterey County Weekly
Author: Jeremy Pang
Publisher: Quadrille Publishing
ISBN: 9781849499927
Category : Cooking
Languages : en
Pages : 0
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Book Description
With a cool aesthetic, vibrant photography and cutting-edge design, Hong Kong Diner is inspired by the unique city where Jeremy Pang grew up, where western sensibilities and food tastes overlap with an ancient cuisine. Featuring a selection of 70 dishes, including bao, buns, hotpots, fried noodles and bubble tea, Hong Kong Diner reveals the recipes of Hong Kong café and street food culture. From easy seafood to instant noodles, to rice balls and sweet delicacies, this is like no other Asian cookbook out there.
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 946
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Book Description
![The World Cookbook [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/IuTNEAAAQBAJ?fife=w80-h100)
Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
ISBN: 1610694694
Category : Cooking
Languages : en
Pages : 1996
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Book Description
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 1903018064
Category : Cooking
Languages : en
Pages : 386
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Book Description
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
