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Author: Jereme Leung
Publisher: Cavendish Square Publishing
ISBN: 9789812326980
Category : Cookery
Languages : en
Pages : 0
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Book Description
Explores the rich culinary heritage of Shanghai and reinterprets it.
Author: Jereme Leung
Publisher: Cavendish Square Publishing
ISBN: 9789812326980
Category : Cookery
Languages : en
Pages : 0
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Book Description
Explores the rich culinary heritage of Shanghai and reinterprets it.
Author: Betty Liu
Publisher: HarperCollins
ISBN: 0062854747
Category : Cooking
Languages : en
Pages : 698
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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: Jereme Leung
Publisher:
ISBN: 9789812616425
Category : Cooking, Chinese
Languages : en
Pages : 180
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Book Description
Chef Jereme Leung reinterprets the traditional Shanghainese recipes with unique and contemporary presentations for the modern table. Authored by acclaimed Chef Jereme Leung, founder of Whampoa Club Shanghai and Beijing and author of New Shanghai Cuisine: Bridging The Old and The New Features more than 60 innovative Chinese recipes with fully coloured photographs Informative headnotes that provide readers with an insight into the history of each dish, as well as Jereme's interpretation of the dish. New Shanghai Cuisine explores the rich culinary heritage of Shanghai, through photographs and a lively narrative, detailing the food streets and market places of Shanghai. Chef Jereme Leung reinterprets traditional Shanghainese recipes with unique and contemporary presentations that have made the Whampoa Club restaurants so popular today. Chef Jereme Leung is regarded as one of the pioneers of modern Chinese cuisine, and is the founder and creative mind behind the famed, award-winning Whampoa Club restaurants. Both restaurants have garnered much praise from various publications such as the International Herald Tribune, Condé Nast Traveller, the Zagat Guide and Time Out for their innovative and exciting repertoire of dishes. In recognition of culinary achievements, Jereme was awarded the Five Star Diamond Award by the American Academy of Hospitality Science in 2000 and 2008, ranking him one of the 'World's Best Chefs'. He was also the recipient of the highly regarded XO Hennessy Culinary Awards (Malaysia), and was voted 'Rising Chef of the Year' at the World Gourmet Summit, Singapore.
Author: Mark Swislocki
Publisher: Stanford University Press
ISBN: 0804760128
Category : History
Languages : en
Pages : 321
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Book Description
This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.
Author: Jereme Leung
Publisher:
ISBN: 9789814382441
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Chris Cheung
Publisher: Simon and Schuster
ISBN: 1510758127
Category : Cooking
Languages : en
Pages : 210
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Book Description
"50 recipes inspired by life in Chinatown."--Cover.
Author: Fuchsia Dunlop
Publisher: W. W. Norton & Company
ISBN: 0393248984
Category : Cooking
Languages : en
Pages : 246
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Book Description
"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).
Author: Richard Wong
Publisher: Chronicle Books
ISBN: 9780811851107
Category : Cooking
Languages : en
Pages : 156
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Book Description
Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In this impressive collection of more than 50 sophisticated yet easy-to-prepare dishes, Shanghai native and culinary expert Richard Wong shares his family recipes that have been updated for the modern table. This amazing cookbook satisfies savory, sweet, or spicy cravings with inspiring recipes like Shanghai Slow-Cooked Chicken, Sweet SoySauced Broccolini, and Spicy Shrimp Chow Mein. Included is a section on stocking a Shanghai pantry with all the essentials for preparing quick, flavorful meals. And with a chapter dedicated to making robust sauces tailored to complement any dish, Modern Asian Flavors is the ultimate passport for a delicious adventure.
Author: Terry Tan
Publisher: Lorenz Books
ISBN: 9781903141915
Category : Cooking
Languages : en
Pages : 0
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Book Description
75 authentic regional recipes from Shanghai, Zhejing, Fujian, Anhui, Jiangsu and Jangxi, with beautiful photographs
Author: Jereme Leung
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814893609
Category : Cooking
Languages : en
Pages : 182
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Book Description
New Beijing Cuisine takes a new approach to Chinese cooking by considering the cooking traditions of Beijing, and reinventing them in a modern way. Chef Jereme Leung reinterprets traditional Beijing recipes with unique and contemporary presentations that have given the Whampoa Club restaurants their fame today.
