The Dragon and the Noodle Maker PDF Download
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Author: Zahraa Abbas Y Albaghli
Publisher: Partridge Publishing Singapore
ISBN: 1543768377
Category : Juvenile Fiction
Languages : en
Pages : 27
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Book Description
Every New Year’s Day, the villagers fear the dragon and hide in their homes. But Cheng, the noodle maker, and his good friends decide to stop the dragon from scaring everyone. How will Cheng and his friends stop the dragon, and what will they face on this journey?
Author: Zahraa Abbas Y Albaghli
Publisher: Partridge Publishing Singapore
ISBN: 1543768377
Category : Juvenile Fiction
Languages : en
Pages : 27
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Book Description
Every New Year’s Day, the villagers fear the dragon and hide in their homes. But Cheng, the noodle maker, and his good friends decide to stop the dragon from scaring everyone. How will Cheng and his friends stop the dragon, and what will they face on this journey?
Author: Jon Stahl
Publisher: Scholastic Inc.
ISBN: 1338335677
Category : Juvenile Fiction
Languages : en
Pages : 48
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Book Description
A playful, interactive, and laugh-out-loud-funny picture book with a deliciously hilarious ending! "Once upon a time," begins the big blue monster who is trying to tell a fabulous story. "It needs to be about a kid who is eaten by a dragon," he insists.But his little monster friend is not convinced that this is a good idea. "Dragon stories usually don't end well," he warns.As the two monsters argue over how the story should go, a hungry dragon named Dennis is listening nearby. Dennis knows exactly how this story should go... And by the way, what day is it?Watch out!
Author: Mary Kate Tate
Publisher: Andrews McMeel Publishing
ISBN: 1449408486
Category : Cooking
Languages : en
Pages : 584
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Book Description
This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond. Mandarin-speaking American siblings Mary Kate and Nate Tate traveled more than 9,700 miles through China, collecting stories, photographs, and lots of recipes. In Feeding the Dragon, they share what they saw, learned, and ate along the way. Highlighting nine unique regions, this volume features Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet, lamb kebabs served on the scorching desert of Xinjiang Province, and much more presented alongside personal stories and photographs. Recipes include Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Lychee Martinis. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book.
Author: Gyalo Thondup
Publisher: PublicAffairs
ISBN: 1610392906
Category : History
Languages : en
Pages : 385
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Book Description
Shortly before midnight on March 17, 1959, the Dalai Lama, without his glasses and dressed as an ordinary Tibetan solider, slipped out of his summer residence with only four aides at his side. At that moment, he became the symbolic head of the Tibetan government in exile, and Gyalo Thondup, the only one of the Dalai Lama's brothers not to don the robes of a Buddhist monk, became the fulcrum for the independence movement. The Noodle Maker of Kalimpong tells the extraordinary story of the Dalai Lama's family, the exile of the spiritual leader of Tibetan Buddhism from Tibet, and the enduring political crisis that has seen remote and bleakly beautiful Tibet all but disappear as an independent nation-state. For the last sixty years, Gyalo Thondup has been at the at the heart of the epic struggle to protect and advance Tibet in the face of unreliable allies, overwhelming odds, and devious rivals, playing an utterly determined and unique role in a Cold War high-altitude superpower rivalry. Here, for the first time, he reveals how he found himself whisked between Chiang Kai-shek, Zhou Enlai, Jawaharlal Nehru, and the CIA, as he tried to secure, on behalf of his brother, the future of Tibet.
Author: Roseanne Greenfield Thong
Publisher: Scholastic Inc.
ISBN: 0545568994
Category : Juvenile Fiction
Languages : en
Pages : 36
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Book Description
Everyone has the magic within! Grandpa Tu is famous for his special noodles, and as the emperor's birthday approaches, he teaches his granddaughter, Mei, the family trade. Mei struggles to find the magic needed to make noodles. Ultimately, she finds the magic--and the ability to succeed--within. Mei doesn't just make noodles--her magic noodles in varied shapes and sizes rain down from the sky!NOODLE MAGIC is written in the style of a Chinese folk story, with engaging cultural and community aspects. The family connection that's at the heart of the story has universal appeal. The grandfather and granddaughter work together to accomplish what one could not do alone. Meilo So, whose BRUSH OF THE GODS received four starred reviews, brings the story to life with beautiful, breathtaking illustrations.
Author: Jimmy Wong
Publisher: National Geographic Books
ISBN: 1682684407
Category : Cooking
Languages : en
Pages : 0
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Book Description
Recipes from Feast of Fiction, the innovative YouTube show featuring fantastical and fictional recipes inspired by books, movies, comics, video games, and more. Fans of Feast of Fiction have been clamoring for a cookbook since the channel debuted in 2011. Now it’s here! Just as they do on the small screen, hosts Jimmy Wong and Ashley Adams whip up their real-life interpretation of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy brings a wealth of gamer and nerd cred to the table, and baker extraordinaire Ashley provides the culinary wisdom. The quirky duo offer an array of creative and simple recipes, featuring dishes inspired by favorites such as Star Trek and Adventure Time, as well as Butterbeer (Harry Potter), A Hobbit’s Second Breakfast, Mini “Dehydrated” Pizzas (Back to the Future), Sansa’s Lemon Cakes (Game of Thrones), and dishes from the niches of gaming, comics, and animation such as Fire Flakes (Avatar), Poke Puffs (Pokemon), and Heart Potions (The Legend of Zelda). With 55 unique and awesome dishes, this long-awaited cookbook will help inspire a pop culture dinner party, a fun night at home with family and friends, or an evening on the couch thinking about what you could be cooking!
Author: Mary Kate Tate
Publisher: Andrews McMeel Publishing
ISBN: 1449401112
Category : Cooking
Languages : en
Pages : 311
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Book Description
Presents a travelogue of nine Chinese locations with recipes for soups, poultry, meat, seafood, vegetables, tofu, noodles, rice, desserts, and more.
Author: Takashi Yagihashi
Publisher: Ten Speed Press
ISBN: 1607742012
Category : Cooking
Languages : en
Pages : 495
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Book Description
A collection of 75 recipes from James Beard Award-winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes. Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. "A wonderfully talented chef." --Chef Eric Ripert "Noodle fans with a stocked pantry will find plenty to slurp about." --Publishers Weekly
Author: Deh-Ta Hsiung
Publisher: Macmillan
ISBN: 9780312288945
Category : Cooking
Languages : en
Pages : 250
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Book Description
There's no cuisine more rich with flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today. Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's Chinese kitchen. Entries include: Bean Sprouts - Black Bean Sauce - Chinese Cabbage - Dumplings - Eggplant - Five Spice Powder - Ginger - Lotus Root - Peanuts - Plum Sauce - Shrimp Paste - Soft-Shell Crab - Straw Mushrooms - Tofu - Tea - Wontons - Water Chestnuts and much more.
Author: Silvano Serventi
Publisher: Columbia University Press
ISBN: 0231519443
Category : Cooking
Languages : en
Pages : 465
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Book Description
Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!
