The Long & the Short of Chinese Cooking PDF Download
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Author: James Rollband
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 230
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Book Description
Author: James Rollband
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 230
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Book Description
Author: Kenneth M. Nagler
Publisher: Xlibris Corporation
ISBN: 1465396918
Category : Fiction
Languages : en
Pages : 189
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Book Description
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Author: Eileen Yin-Fei Lo
Publisher: Chronicle Books
ISBN: 0811859339
Category : Art
Languages : en
Pages : 388
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Book Description
With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine accessible.
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1914
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Book Description
Author: Ying Chang Compestine
Publisher: Penguin
ISBN: 9780895297358
Category : Cooking
Languages : en
Pages : 198
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Book Description
Gathers recipes using little or no fat without compromising flavor, including crabmeat dumplings, Kung Po beef, spring rolls, and fortune cookies
Author: Ken Hom
Publisher: Random House
ISBN: 1448141915
Category : Cooking
Languages : en
Pages : 396
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Book Description
Chinese Cookery is Ken Hom's timeless collection of over 150 recipes. These classic dishes have been passed down from generation to generation and follow the Chinese rules of balance to ensure a harmony of colour, texture, aroma and flavour. Recipes include old favourites such as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Although Ken emphasises the need for authentic ingredients and good cooking technique, these are everyday recipes - simply written and easy-to-follow, and they are all infused with Ken Hom's infectious enthusiasm for the cuisine plus helpful tips for the home cook. Packed with indispensable information on ingredients, equipment and preparation techniques, Chinese Cookery is beautiful, authentic and clear, and remains one of the most popular and inspirational Chinese cookbooks ever published. Ken Hom is the world's greatest authority on Oriental cuisine and Chinese Cookery has sold over 1 million copies since it was first published.
Author: Tarla Dalal
Publisher: Sanjay & Co
ISBN: 9788186469019
Category : Cooking, Chinese
Languages : en
Pages : 84
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Book Description
Chinese Cuisine Is The Most Popular Cuisine Worldwide. For Those Who Love Chinese And Are Vegetarian, This Book Provides You With All The Information You'Ll Want To Know About Cooking Delicious Chinese Food, Using Ingenious Cooking Methods.
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: Beth Hensperger
Publisher: Harvard Common Press
ISBN: 1558329633
Category : Cooking
Languages : en
Pages : 179
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Book Description
This beautiful book will have you falling in love with your rice cooker as you use it every day for perfect-every-time rice and an incredibly surprising range of other foods. Rice cookers are ideal for the way we cook today. They are versatile and convenient, with one-button operation and a conveniently small footprint on your kitchen counter—plus, they can be cleaned in a flash when you are done cooking. Rice cookers make foolproof rice and beans, of course; but, as Beth Hensperger shows in this collection of the 100 best recipes from her earlier Ultimate Rice Cooker Cookbook, they cook a whole lot more than you might have thought. Here are all sorts of grains beyond rice, including quinoa, millet, and couscous, as well as all the popular pulses and legumes. In these pages, you will also find custards, hot cereals, and puddings, which, it turns out, cook up like a dream in the rice cooker. For substantial meals, there are a host of tasty and easy-to-make risottos, pilafs, chilis, stews, and soups, some with meats and some vegetarian. Unlike the earlier book, this new book has beautiful color photos to inspire you, as you make a heartwarming Sweet Brown Rice with Curry, Carrots, and Raisins; a zippy Fiery Pineapple Rice with Cashews and Cilantro; or a comforting Millet, Squash, and Sweet Pea Pilaf. Never has such a humble and simple-to-use kitchen appliance seemed so powerful and full of promise.
Author: Catharina Y.W. Ang
Publisher: CRC Press
ISBN: 1482278790
Category : Technology & Engineering
Languages : en
Pages : 563
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Book Description
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health si
