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Author: Helen Chen
Publisher: Wiley
ISBN: 9780470387566
Category : Cooking
Languages : en
Pages : 0
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Book Description
"When I was growing up, my mother did all of the cooking at home and the variety was endless. But it was her everyday Chinese home cooking that I remember best—the often-revisited stir-fry dishes that are simple, easy, delicious, and part of the culinary repertoire of most Chinese families. I hope you will enjoy this collection of some of my favorites. Perhaps some will become part of your everyday cooking, too. So come with me to my kitchen and let me share with you what the Chinese do in theirs." —Helen Chen Enjoy Easy Chinese Stir-Fries Like These: Chicken with Mushrooms and Snow Peas Braised Party Wings Spicy Chunking Pork Sparerib Nuggets in Black Bean Sauce Stir-Fried Broccoli Beef in Oyster Sauce Spicy Beef Shreds with Carrots and Celery Coral and Jade Flower Squid with Mixed Vegetables Bean Curd with Black Mushrooms and Bamboo Shoots Ginger-glazed Carrots and Parsnips
Author: Helen Chen
Publisher: Wiley
ISBN: 9780470387566
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
"When I was growing up, my mother did all of the cooking at home and the variety was endless. But it was her everyday Chinese home cooking that I remember best—the often-revisited stir-fry dishes that are simple, easy, delicious, and part of the culinary repertoire of most Chinese families. I hope you will enjoy this collection of some of my favorites. Perhaps some will become part of your everyday cooking, too. So come with me to my kitchen and let me share with you what the Chinese do in theirs." —Helen Chen Enjoy Easy Chinese Stir-Fries Like These: Chicken with Mushrooms and Snow Peas Braised Party Wings Spicy Chunking Pork Sparerib Nuggets in Black Bean Sauce Stir-Fried Broccoli Beef in Oyster Sauce Spicy Beef Shreds with Carrots and Celery Coral and Jade Flower Squid with Mixed Vegetables Bean Curd with Black Mushrooms and Bamboo Shoots Ginger-glazed Carrots and Parsnips
Author: Amy Tan
Publisher: Penguin
ISBN: 110100715X
Category : Fiction
Languages : en
Pages : 418
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Book Description
"Remarkable...mesmerizing...compelling.... An entire world unfolds in Tolstoyan tide of event and detail....Give yourself over to the world Ms. Tan creates for you." —The New York Times Book Review Winnie and Helen have kept each other's worst secrets for more than fifty years. Now, because she believes she is dying, Helen wants to expose everything. And Winnie angrily determines that she must be the one to tell her daughter, Pearl, about the past—including the terrible truth even Helen does not know. And so begins Winnie's story of her life on a small island outside Shanghai in the 1920s, and other places in China during World War II, and traces the happy and desperate events that led to Winnie's coming to America in 1949. The Kitchen God's Wife is "a beautiful book" (Los Angeles Times) from the bestselling author of novels like The Joy Luck Club and The Backyard Bird Chronicles, and the memoir, Where the Past Begins.
Author: Helen Zia
Publisher: Macmillan
ISBN: 9780374527365
Category : Social Science
Languages : en
Pages : 372
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Book Description
" ... about the transformation of Asian Americans ... into a self-identified racial group that is influencing every aspect of American society."--Jacket.
Author: Helen Le
Publisher: Helen Le
ISBN: 1500529710
Category : Cooking
Languages : en
Pages : 196
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Book Description
This cookbook features authentic Vietnamese home cooking recipes with step-by-step photo instructions and links to video demonstrations on Youtube. The recipes have been tested by thousands of viewers of Helen's Recipes Channel on Youtube with excellent results. See testers' food photos here: http://iconosquare.com/tag/helenrecipes . Watch this book launch video to find out WHY this cookbook is a MUST-BUY: http://youtu.be/K2oBE4k_Kvk . E-book version is available at: http://danangcuisine.com/cookbook/
Author: Helen Le
Publisher:
ISBN: 1631063707
Category : Cooking
Languages : vi
Pages : 195
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Book Description
Simply Pho hosts a collection of 75 authentic Vietnamese recipes to cook at home, with an emphasis on pho and its many possibilities.
Author: Naomi Imatome-Yun
Publisher: Sourcebooks, Inc.
ISBN: 1623156068
Category : Cooking
Languages : en
Pages : 285
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Book Description
Classic Chinese flavors come home—a comprehensive Asian cookbook. Ordering Chinese takeout is easy—but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery. The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love—no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this wok recipe cookbook also provides: Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you. Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!
Author: Grace Young
Publisher: Simon and Schuster
ISBN: 1416580735
Category : Cooking
Languages : en
Pages : 326
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Book Description
Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
Author: Helen H. Wu
Publisher: Beaming Books
ISBN: 1506481507
Category : Juvenile Fiction
Languages : en
Pages : 52
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Book Description
All good things--and foods--take time, as Lin learns in this beautifully illustrated story about patience, family, and a good home-cooked meal. CLICK CLACK WHIRRRR . . . Lin and her grandma, NaiNai, are making tofu from scratch! When NaiNai goes through each step, from blending soybeans with water to molding curd into shape, Lin gradually becomes impatient. But she soon discovers that making tofu not only takes time, but also takes the whole universe! It takes the seed from soil and sunshine, the cloth from thread and fiber, weight and space, books of words and pictures. And most of all, it takes spending lovely time with her beloved grandmother. In this charming tale by Helen H. Wu, readers will marvel at how patience brings a whole universe together in a simple dish made by a modern Chinese American family. Perfect for fans of Fry Bread, Drawn Together and Thank You, Omu.
Author: Chika Ravitch
Publisher: Sourcebooks, Inc.
ISBN: 1646118790
Category : Cooking
Languages : en
Pages : 288
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Book Description
Learn the art of handmade sushi with this beginner-friendly guide! Sushi is a culinary art form with almost infinite ingredients, colors, textures, sauces, and aesthetics. This sushi cookbook for beginners shows you how to prepare 100 sushi recipes step-by-step, so you can bring home some delicious options from around the world—no experience required. Learn the many variations sushi has taken—from classics like Tuna Rolls to nontraditional choices like Spicy Fried Mozzarella Rolls—and learn about the essential sushi making supplies like a sushi-rolling mat and a rice paddle, as well as advice for selecting high-quality ingredients and preparing them to perfection. Sushi, top to bottom—Get a crash course in sushi, sashimi, nigiri, and more, all featuring readily available ingredients. A healthy mix—Find something to suit every taste with a variety of classic seafood choices, vegetarian options, and beyond. Pantry staples—Discover how having small pantry items like roasted sesame seeds and dashi stock powder makes a world of difference. Bring the amazing flavors of sushi to your table with this sushi recipe book for beginners.
Author: Helen You
Publisher: Clarkson Potter
ISBN: 1101906642
Category : Cooking
Languages : en
Pages : 130
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Book Description
From one of Eater's 38 best restaurants in America—which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City—comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. “Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town.”—New York magazine
