Global Gastronomic Adventures Presents A Real Taste of China PDF Download
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Author: Gio Angelo
Publisher: Bull City Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 38
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Book Description
If you enjoy Chinese food, but can’t seem to get the motivation to start cooking it yourself, in the comfort of your own kitchen, this is the book for you. The 10 recipes found in this book will guide you from easy and quick dishes to more complicated ones, teaching a wide range of cooking techniques and offering you the chance to taste a large variety of flavors and combinations. You don’t need any advanced cooking skills for these recipes, but you do need the basic Chinese ingredients. Once you have those, your job is easy and it roughly involves chopping ingredients and quickly cook them in various ways. Simple and easy, perfect for the modern man, but healthy and loaded with nutrients at the same time!
Author: Gio Angelo
Publisher: Bull City Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 38
Get Book Here
Book Description
If you enjoy Chinese food, but can’t seem to get the motivation to start cooking it yourself, in the comfort of your own kitchen, this is the book for you. The 10 recipes found in this book will guide you from easy and quick dishes to more complicated ones, teaching a wide range of cooking techniques and offering you the chance to taste a large variety of flavors and combinations. You don’t need any advanced cooking skills for these recipes, but you do need the basic Chinese ingredients. Once you have those, your job is easy and it roughly involves chopping ingredients and quickly cook them in various ways. Simple and easy, perfect for the modern man, but healthy and loaded with nutrients at the same time!
Author: Gio Angelo
Publisher: Bull City Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 34
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Book Description
Toad in a Hole or Scotch eggs are just two of the recipes this book will reveal to you. They are all renowned, but it takes a fine palate and a bold cook to dare to cook them. They may be simple, but the flavor display is wide so the final dishes are delicious and consistent, amazing pieces of British cookery. You will find something for every taste in this short book so all you need to do is to gather all the ingredients and begin this delicious adventure into the English cuisine.
Author: Jennifer B. Lee
Publisher: Twelve
ISBN: 0446511706
Category : Social Science
Languages : en
Pages : 236
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Book Description
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.
Author: Junru Liu
Publisher:
ISBN: 9787508516585
Category : Beverages
Languages : en
Pages : 151
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Book Description
Origins of food and drink culture - Food and drink traditions - A gastronomic tour of China - The pleasure of drinking - New dining trends.
Author: Ching-He Huang
Publisher: Random House
ISBN: 1446417980
Category : Cooking
Languages : en
Pages : 276
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Book Description
Exploring China: A Culinary Adventure is the delightful companion book to the BBC TV Show featuring their culinary adventure across China Two of the most highly respected authorities on Chinese and Oriental cooking today, Ken Hom and Ching-He Huang, come together in this exciting cookbook and is the result of their journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected as shown in the BBC TV show. They tell the story of China, both old and new, through food. Each recipe in the book features a back story from Ken and Ching so you can learn the secret stories behind all your old favourite recipes and be inspired to find new ones. They cook with local families, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China's gastronomic capital. Ken is the old-hand who brought the wok to the West and Ching-He is the energetic newcomer. Together they uncover the secrets of Old China and the techniques of the new, fusing them together to create a unique and authoritative perspective on Chinese food that will surprise and inform.
Author: Jennifer 8 Lee
Publisher: Hachette Digital, Inc.
ISBN: 9780446580076
Category : Cooking
Languages : en
Pages : 307
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Book Description
"A woman's search for the world's greatest Chinese restaurant proves that egg rolls are as American as apple pie"--Provided by publisher.
Author: Leanne Kitchen
Publisher: Hardie Grant
ISBN: 9781742705309
Category : Cooking
Languages : en
Pages : 0
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Book Description
The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors' personal travels to China and the realization that what is commonly perceived as "Chinese food" in the Western world, is only part of the story. While there is a growing appreciation of regional Chinese food in larger cities outside China, a lot of authentic regional cuisine still goes uncelebrated in Chinese restaurants around the world. This book captures the essence of simple home cooking and the wide variety of food that changes from region to region. Chapters are broken down into food categories including Cold Dishes, Soups and Hotpots, Dumplings, Breads and Noodles, Pork, Chicken, Fish, Vegetables and Desserts. Dishes include fermented foods from Shaoxing, smoked pork from Hunan, Hakka food from Meizhou, Muslim street fare from Xi'an, fresh river fish from Jiangxi province, fish dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. Captured with stunning location photography from each of the visited regions as well as beautiful food photography throughout, The Real Food of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavor, and based on seasonal produce and easily procured dry goods. The Real Food of China will change everything you previously thought about traditional Chinese cuisine.
Author: Andrew Coe
Publisher: Oxford University Press
ISBN: 0199758514
Category : History
Languages : en
Pages : 321
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Book Description
In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
Author: Cheuk Kwan
Publisher:
ISBN: 9781039546530
Category : Chinese
Languages : en
Pages : 0
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Book Description
"From Haifa, Israel, to Cape Town, South Africa, Chinese entrepreneurs and restaurateurs have brought delicious Chinese food across the globe. Unravelling a complex history of cultural migration and world politics, Cheuk Kwan narrates a fascinating story of culture and place, ultimately revealing how an excellent meal always tells an even better story. Dotting even the most remote landscapes, family-run Chinese restaurants are global icons of immigration, community and delicious food. The cultural outposts of far-flung settlers, bringers of dim sum, Peking duck and creative culinary hybrids like the Madagascar classic soupe chinoise, Chinese restaurants are a microcosm of greater social forces--an insight into time, history and place. From Africa to South America, the Jade Gardens and Golden Dragons reveal an intricate tangle of social schisms and political movements, offering insight into global changes and diasporic histories, as the world has moved into the 21st century. Author and documentarian Cheuk Kwan, a self-described "card-carrying member of the Chinese diaspora," weaves a global narrative by linking the myriad personal stories of chefs, entrepreneurs, labourers and dreamers who populate Chinese kitchens worldwide. Behind these kitchen doors lies an intriguing paradox which characterizes many of these communities: how Chinese immigrants have resisted--or often been prevented from--complete assimilation into the social fabric of their new homes, maintaining strong senses of cultural identity, while the engine of their economic survival--the Chinese restaurant and its food--has become seamlessly woven into cities all around the world. An intrepid travelogue of grand vistas, adventure and serendipity, Have You Eaten Yet? charts a living atlas of the global Chinese migration, revealing the synergies of politics, culture and family."--
Author: Jennifer 8 Lee
Publisher: Paw Prints
ISBN: 9781442011618
Category : Chinese Americans
Languages : en
Pages : 0
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Book Description
Documents the author's research into the history of Chinese food as obtained while traveling throughout the country and the world, in an account during which she explored the role of immigration and assimilation on traditional cuisine, investigated a debate over the true inventor of chop suey, and discovered the tradition behind trapezoidal take-out containers. Reprint.
