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Author: Mei Wei
Publisher: DeepLogic
ISBN:
Category : Cooking
Languages : en
Pages :
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Book Description
This book is the Volume of Shandong Cuisines among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine，Jiangsu Cuisine， Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine，Beijing Cuisine，Shanghai Cuisine，Northeastern China Cuisine，Shanxi Cuisine，Henan Cuisine，Hubei Cuisine，Jiangxi Cuisine，Shaanxi Cuisine，Yunnan and Guizhou Cuisine, Minority Groups Cuisine，Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.
Author: Mei Wei
Publisher: DeepLogic
ISBN:
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
This book is the Volume of Shandong Cuisines among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine，Jiangsu Cuisine， Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine，Beijing Cuisine，Shanghai Cuisine，Northeastern China Cuisine，Shanxi Cuisine，Henan Cuisine，Hubei Cuisine，Jiangxi Cuisine，Shaanxi Cuisine，Yunnan and Guizhou Cuisine, Minority Groups Cuisine，Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.
Author: E. N. Anderson
Publisher: Berkshire Publishing Group
ISBN: 1614728461
Category : Cooking
Languages : en
Pages : 150
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Book Description
Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.
Author: Caryn E. Neumann
Publisher: Bloomsbury Publishing USA
ISBN: 1440876487
Category : Cooking
Languages : en
Pages : 358
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Book Description
Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.
Author:
Publisher: Youguide International BV
ISBN:
Category :
Languages : en
Pages : 165
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Book Description
Author: Carolyn Phillips
Publisher: Ten Speed Press
ISBN: 1607749831
Category : Cooking
Languages : en
Pages : 530
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Book Description
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016
Author: Ken Albala
Publisher: Rowman Altamira
ISBN: 0759121273
Category : Cooking
Languages : en
Pages : 394
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Book Description
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings; and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala’s recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way.
Author: Therese Shea
Publisher: Gareth Stevens
ISBN: 1433957043
Category : Juvenile Nonfiction
Languages : en
Pages : 26
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Book Description
Presents an illustrated look at some of the diverse cuisines, ingredients, and dishes of China.
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: Ju Brown
Publisher: Ju Brown
ISBN: 1419648934
Category : Cooking
Languages : en
Pages : 194
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Book Description
This book takes an unprecedented comparative approach in examining East Asia. Part in-depth reference, part handy guidebook this manual serves both travelers and students of Mainland China, Japan, and South Korea. Blending detailed maps with history and contemporary cultural similarities and differences, this book provides the most up-to-date information on the pulse of East Asia.
Author: Kenneth Law
Publisher: Tuttle Publishing
ISBN: 1462916368
Category : Cooking
Languages : en
Pages : 114
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Book Description
The cuisine of China is widely regarded as one of the finest in the world. This collection of recipes, gathered from the top kitchens of this vast country, presents an exciting range of regional dishes. Included are spicy Sichuan favorites, refined dishes fit for an emperor's table, robust Mongolian fare, and creative Cantonese cuisine. An extensive array of popular foods including appetizers, dips, soups, noodles, and rice dishes enables the reader to participate in China's fascinating history and fast-paced modern era.
