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Author: Jim Lee
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 364
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Book Description
Master the authentic Chinese cooking methods through logical sequence of simple steps and fundamental techniques by preparing the easy recipes included.
Author: Jim Lee
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 364
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Book Description
Master the authentic Chinese cooking methods through logical sequence of simple steps and fundamental techniques by preparing the easy recipes included.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1642
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Book Description
Author: Mrs. Chin Koon Lee
Publisher:
ISBN: 9789812327055
Category : Cooking, Chinese
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 130
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Book Description
LIFE Magazine is the treasured photographic magazine that chronicled the 20th Century. It now lives on at LIFE.com, the largest, most amazing collection of professional photography on the internet. Users can browse, search and view photos of today’s people and events. They have free access to share, print and post images for personal use.
Author: Buwei Yang Chao
Publisher: Echo Point Books & Media, LLC
ISBN:
Category : Cooking
Languages : en
Pages : 402
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Book Description
The Beloved Classic is Back in Print! A Sampling of Glowing Reviews Tell Why How to Cook and Eat in Chinese is a Classic "Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for. . . . Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, The Joy of Cooking, say, as they disparagingly present in their own book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao's delightful How to Cook and Eat in Chinese.'" -Michael Field, New York Review of Books "Something novel in the way of a cookbook. . . . [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it". -The New York Times "The Real Deal: I had (and well used) this book for years . . . I love Chinese food, and have read and sampled from dozens of Chinese cookbooks over the years, but this is still my favorite. How To Cook and Eat In Chinese is the real deal." -Amazon Review How to Cook and Eat in Chinese is "more than a cookbook: It is the stage on which Mrs. Chao unfolds a personal, family, and cultural drama." -Janet Theophano, author Eat My Words "Funny! Interesting, unusual and funny. [This is] not just your regular cookbook in form or content. The recipes are good, original and the way the book is written is interesting. [It is] just as interesting to read it for pleasure, as to use as a cookbook." -Amazon Review "There is not a dish in its pages which an American . . . cannot produce, without qualms. . . . As for Mrs. Chao, I would like to nominate her for the Nobel Peace Prize. For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?" -Pearl S. Buck
Author:
Publisher:
ISBN: 9789768173652
Category : Cooking
Languages : en
Pages : 271
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Book Description
A guide to the varied cuisines of Trinidad and Tobago.
Author: Henry R. Luce
Publisher:
ISBN:
Category : Current events
Languages : en
Pages : 1098
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Book Description
Author: Willa Cather
Publisher: Modernista
ISBN: 9180944264
Category :
Languages : en
Pages : 269
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Book Description
In the late 19th century, orphaned Jim Burden is sent to the wilderness in Nebraska to live with his grandparents. He arrives at the same time as the Shimerda family, including the eldest daughter Ántonia, who becomes his closest neighbors. Life in the American West is tough, especially for the impoverished Shimerda family, and pioneers must struggle for survival. A friendship blossoms between Jim and Ántonia as they explore nature and have adventures together, a friendship that will last a lifetime. My Ántonia became an immediate success when first published and is today considered Willa Cather's first masterpiece. It is praised for its depiction of the American West and its ability to highlight the aspirations of ordinary, poor people in a time when it was customary to write about the elite. WILLA CATHER [1873-1947] was an American author. After studying at the University of Nebraska, she worked as a teacher and journalist. Cather's novels often focus on settlers in the USA with a particular emphasis on female pioneers. In 1923, she was awarded the Pulitzer Prize for the novel One of Ours, and in 1943, she was elected to the American Academy of Arts and Sciences.
Author: Dan Jurafsky
Publisher: W. W. Norton & Company
ISBN: 039324587X
Category : Cooking
Languages : en
Pages : 222
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Book Description
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
