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Author: Kristina Cho
Publisher: Harper Celebrate
ISBN: 0785239006
Category : Cooking
Languages : en
Pages : 305
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Book Description
2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.
Author: Kristina Cho
Publisher: Harper Celebrate
ISBN: 0785239006
Category : Cooking
Languages : en
Pages : 305
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Book Description
2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.
Author: Sapphire Chow
Publisher: Barefoot Books
ISBN:
Category : Juvenile Fiction
Languages : en
Pages : 36
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Book Description
During the Mid-Autumn Festival, Su-Ling’s small village is planning a rebellion against the Mongolian invaders – and Su-Ling wants to help! Can she use her wits and courage to deliver a secret message hidden in a box of mooncakes, without getting caught by Mongol guards? Set 800 years ago in the Yuan Dynasty, this thrilling tale is based on an ancient Chinese legend, which is explained in the educational endnotes.
Author: Clarice Lam
Publisher: Chronicle Books
ISBN: 1797225243
Category : Cooking
Languages : en
Pages : 252
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Book Description
From acclaimed pastry chef Clarice Lam: a visually sumptuous pan-Asian baking book exploring an umami-rich array of baked goods, confections, and savory snacks. Breaking Bao is a culinary journey bridging gaps between Asian flavors and global techniques. It is a collection of recipes rooted in renowned chef Clarice Lam’s personal journey of self-discovery and the transformative power of embracing one’s heritage. Here are 88 approachable recipes that are firmly rooted in classical French technique but travel far and wide. Dive into three chapters, exploring: Bao: the fundamentals of baked, steamed, fried, or laminated buns and breads, from golden curry-filled donuts to Rice Dumplings filled with Hong Kong Bolognese to Vietnamese Cinnamon-Raisin Babka. Cakes & Desserts: classics treated with a twist, such as Mango-Yakult Tres Leches Cake, Ovaltine Mochi Marjolaine, and Pandan-Lime Meringue Pie. Snax: savory and sweet treats, from Cantonese-Style Fig and Marzipan Mooncakes to Gochujang-Furikake Caramel Popcorn to Ramen Cheese Itz. Featuring more than 100 stunning photographs by prominent food, lifestyle, and travel photographer Evan Sung, Breaking Bao is a visual feast as well as a go-to cookbook. For home cooks looking to expand their repertories, these projects range from simple cookies and flavored popcorn snacks to lavish mille feuille and laminated pastries. With humor, whimsy, and respect for traditions, Lam invites readers into these pages to break barriers, bread, and bao, all at the same table. ASIAN BAKING EXPERTISE: A daughter of parents from Hong Kong, Clarice Lam has been in the New York City restaurant industry for more than a decade and has garnered an impressive resume, working in Thomas Keller’s Bouchon Bakery, Jean-Georges Vongerichten’s Spice Market, as the executive chef at The Chocolate Room in Brooklyn, and as the opening pastry chef for Kimika, named one of 2021’s best new restaurants in the world by Condé Nast Traveler and a James Beard semifinalist for Best New Restaurant in 2022. Using the nostalgic flavors of her childhood with the techniques imparted to her in culinary school, she is uniquely positioned to create the go-to book on Asian-inspired baking. KITCHEN SUPERSTAR: With 88 foolproof, well-tested recipes, including cakes, cookies, buns, mochi, mooncakes, donuts, and savory snacks, and more than 100 gorgeous photographs, Breaking Bao is your next great recipe book for the Hall of Fame section of your cookbook corner. UNIQUE COOKBOOK: There are not many classically trained pastry chefs writing accessible books for use by home bakers. There are also very few baking books that meld multicultural flavors and techniques. Breaking Bao blends various cuisine staples from countries in Asia with hints of technique drawn from American, European, and traditional Asian baking. Perfect for: Home bakers of all skill levels Asian cuisine and culture enthusiasts Professionally trained chefs and bakers Cookbook collectors and baking book browsers Gift-giving for food lovers’ birthday, housewarming, graduation, or any occasion
Author: 王新瑜
Publisher: 重庆大学电子音像出版社有限公司
ISBN: 7568927296
Category : Language Arts & Disciplines
Languages : en
Pages : 124
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Book Description
为帮助学生掌握英语基础知识和英语学习方法，提高英语学习能力，以适应中学全面实施素质教 育，提高教育质量，根据《普通高中英语课程标准》（２０１７ 年版）的基本要求，经过认真研讨，精心设计， 我们编写了这套独具特色的、体现高中英语新课标理念的《英语同步练习册》。
Author: S. C. Moey
Publisher: Tuttle Publishing
ISBN: 1462907350
Category : Cooking
Languages : en
Pages : 104
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Book Description
This beautifully illustrated Chinese cookbook features all the most popular feast and festival food along with a wealth information. It is often said that the Chinese live to eat. Happily for them, the rich culinary tradition of China is largely inspired by a calendar year filled with a generous round of joyous occasions--festivals, reunions, weddings and anniversaries--for eating, drinking and making merry. And, of course, for paying homage to the gods and ancestors. Food, fittingly, is a combination of flavors and symbols (wealth, happiness, luck, prosperity), a spiritual celebration and an earthly pleasure. Chinese Feasts & Festivals, S.C. Moey has assembled a number of facts and fancies as well as a collection of festival specialties for the Chinese food lover to read and enjoy or, if the spirit takes flight, cook up a feast that will impress both mortals and ancestors and win the approval of the gods. Authentic Chinese recipes include: Drunken Chicken Steamed Duck with Bamboo Shoots Five Spice Rolls Spicy Sichuanese Lamb Sweet and Sour Fish Chinese Lettuce Leaf Cups Yangzhou Fried Rice Sweet Red Bean Pancakes Steamed Rice Flour Cupcakes New Years Cakes
Author: Betty Liu
Publisher: HarperCollins
ISBN: 0062854747
Category : Cooking
Languages : en
Pages : 699
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Book Description
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
Author: Steven Crook
Publisher: Rowman & Littlefield
ISBN: 1538101386
Category : History
Languages : en
Pages : 255
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Book Description
There is a compelling story behind Taiwan’s recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwan’s people eat and why they eat those foods, as well as the role and perception of particular foods. Distinctive culinary traditions have not merely survived the travails of recent centuries, but grown more complex and enticing. Taipei is a city where people still buy fresh produce almost every morning of the year; where weddings are celebrated with streetside bando banquets; and where baristas craft cups of world-class coffee. Wherever there are chopsticks, there is curiosity and adventurousness regarding food. Like every great city, Taipei is the sum of its people: Hard-working and talented, for sure, but also eager to enjoy every bite they take. Drawing on in-depth interviews with the leading lights of Taiwan’s food scene, meticulously sifted English- and Chinese-language materials published in the 19th, 20th and 21st centuries, and rich personal experience, the authors have assembled a unique book about a place that has added all kinds of outside influences to its own robust, if little understood, foundations.
Author: Hsiao-Ching Chou
Publisher: Sasquatch Books
ISBN: 1632175185
Category : Cooking
Languages : en
Pages : 257
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Book Description
75 recipes for a full year of celebrations with family and friends the Chinese American way in this deeply personal intergenerational cookbook, cowritten by mother and daughter. Covering everything from traditional Lunar New Year menus with recipes passed down generations to Thanksgiving get-togethers celebrated with tantalizing side dishes, Feasts of Good Fortune invites you to take a seat at the Chou's warm family dinner table. Author and former James Beard Foundation cookbook committee chair Hsiao-Ching Chou (Chinese Soul Food) brings her on-ramp approach to Chinese cooking full circle with fresh, uncomplicated home cooking for celebrations typical of the Chinese American experience. Master dumplings, scallion pancakes, and more, to contribute to “tuan yuan” (the act of coming together) that define family meals in these 75 tried-and-true recipes anyone can tackle. Cowritten with Hsiao-Ching’s 17-year-old daughter, Meilee, on reconnecting with her Chinese American heritage as a young adult, this deeply meaningful cookbook is an exploration of what it means to grow up in a “forever hyphenated culture” and celebrates the joy of the mother-daughter bond in cooking together. Organized chronologically with menus that'll take out the guesswork, including: Lunar New Year (Sticky Rice with Chicken and Chinese Sausage) Lantern Festival (Glutinous Rice Balls with Black Sesame Paste) Honoring the Dead/Qing Ming (Steamed Spinach Dumplings) Dragon Boat Festival (Zong Zi) Mid-Autumn Festival (Mooncakes) Birthdays & Party Bites (Stir-Fried Long-Life Noodles) Side Dishes for East-meets-West Menus (Braised Kale with Dried Cranberries) Hot Pot Parties
Author: Katsuyoshi Nishinari
Publisher: John Wiley & Sons
ISBN: 1119430690
Category : Technology & Engineering
Languages : en
Pages : 422
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Book Description
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Author: Janet Z. Wang
Publisher: Random House
ISBN: 1473566037
Category : Cooking
Languages : en
Pages : 277
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Book Description
The story of wine's ancient beginnings, with a foreword by Oz Clarke. The Chinese have been making wine since the days of the Silk Road and they have a rich, yet little known wine culture. Their now thriving wine market is entwined with thousands of years of fashion, poetry, and art, and offers a window into the country's vibrant history and legendary tales. This well-researched book offers a taste of China through a wine journey, setting the rise of grape wine against the fascinating backdrop of Chinese culture. In an accessible and comprehensive tone, this guide covers the relationship between Chinese philosophy and wine, the renaissance of grape wine in modern China, the different varieties of Chinese wines, how to pair them with Chinese food and explores wine etiquette and customs. As wines from China are spreading to our shores and our tables, this book is an essential companion for all wine lovers interested in exploring new flavours while expanding their cultural horizons.
