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Author: Martin Yan
Publisher: Toronto, Ont. : Doubleday Canada ; Garden City, N.Y. : Doubleday
ISBN:
Category : Cookery, Chinese
Languages : en
Pages : 372
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Book Description
Comprehensive compendium of over 200 Chinese recipes. Lavishly illustrated with diagrams, drawings, cartoons and photos. Also has lots of tips on achieving the best results with Chinese ingredients.
Author: Martin Yan
Publisher: Chronicle Books
ISBN: 9780811844475
Category : Cooking
Languages : en
Pages : 248
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Book Description
The companion volume to Martin Yan's new PBS series of the same name, this cookbook is the ideal introduction to Asian cooking. More than 150 truly easy recipes that cook up quickly--all in under 30 minutes--are accompanied by information about basic techniques and essential equipment.
Author: Martin Yan
Publisher: Toronto, Ont. : Doubleday Canada ; Garden City, N.Y. : Doubleday
ISBN:
Category : Cookery, Chinese
Languages : en
Pages : 372
Get Book Here
Book Description
Comprehensive compendium of over 200 Chinese recipes. Lavishly illustrated with diagrams, drawings, cartoons and photos. Also has lots of tips on achieving the best results with Chinese ingredients.
Author: Martin Yan
Publisher: Chronicle Books
ISBN: 9780811863964
Category : Cooking
Languages : en
Pages : 250
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Book Description
Chef Martin Yan explores the Mandarin, Shanghai, Sichuan, and Cantonese cuisines of China.
Author: Martin Yan
Publisher: KQED Books & Tapes
ISBN:
Category : Cooking
Languages : en
Pages : 408
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Book Description
In this comprehensive guide to Asian cooking, Martin Yan has collected his favorite recipes and best advice from almost 20 years of his long-running public television series, "Yan Can Cook."
Author: Martin Yan
Publisher:
ISBN:
Category : Cookery, Asian
Languages : en
Pages : 276
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Book Description
Join certified Chinese Master Chef Martin Yan as he revisits Asia on an insider's tour of three memorable and inspiring cuisines. Collecting recipes from top hotels and restaurants, food stalls, and home kitchens, Martin provides yet another definitive look at Asian cuisine in all its diversity. He first visits Hong Kong--where it all started for him as a thirteen-year-old restaurant apprentice--to decipher the vastly creative wonders of this culinary crossroads. Martin then heads to Taiwan, where he uncovers a microcosm of Chinese cuisine, with elements derived from every region and style found on the mainland. Finally, Martin takes his inaugural tour of Thailand, not so much visiting the country as experiencing it in its entire splendor, culinary and otherwise. The journey takes him from Chiang Mai in the north to Bangkok, the country's heart, to the spectacular beaches of the south. The range of Martin's experiences reflects the ingenuity and diversity of the cuisine, which, simply put, is like nothing else in the world. The companion book to his latest public television show, MARTIN YAN'S ASIAN FAVORITES continues Chef Yan's comprehensive exploration of the various cultures and cuisines of Asia.* Yan Can Cook: Asian Favorites will air nationwide on public television stations continuously over the next two years.* Includes 150 recipes and over 75 food and location photos.* Martin Yan is the author of 24 cookbooks and has been the host of more than 1,750 cooking shows.* Martin Yan's books have sold over 1.5 million copies."There will be new surprises and discoveries on every corner, and new lessons about my Asian neighbors that I'm embarrassed to admit I hadn't already learned. It matters little how many years I have lived in North America. I will forever feel at home in Asia, where I can wander down to any street vendor's food cart or neighborhood restaurant and grab a bite of the same snacks or meal that fed my body and my soul while I was growing up." --From the introduction From the Trade Paperback edition.
Author: Martin Yan
Publisher: Kqed Books
ISBN: 9780912333649
Category : Cooking
Languages : en
Pages : 0
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Book Description
The host of the popular PBS show, "Yan Can Cook," offers more than one hundred easy-to-prepare recipes for Chinese food, organized by region and adapted to American kitchens, along with notes on regional cuisine and photographs.
Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0199885761
Category : Cooking
Languages : en
Pages : 720
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Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
![The World Cookbook [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/lRnOEAAAQBAJ?fife=w80-h100)
Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 2236
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Book Description
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
Author: Kevin Pang
Publisher: America's Test Kitchen
ISBN: 1954210477
Category : Cooking
Languages : en
Pages : 385
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Book Description
A BEST COOKBOOK OF THE YEAR: New York Times • Serious Eats James Beard Award winner Kevin Pang and his dad, Jeffrey—hosts of America’s Test Kitchen’s Hunger Pangs—teach you Chinese cooking in funny stories and 100+ recipes “doable for any cook” (New York Times). Join the Kevin and Jeffrey Pang as they share over 100 American Chinese classics, Sichuan street foods, and dim sum favorites! Full of charming stories of growing up in Hong Kong and time-tested insights from the duo’s lifelong love of cooking, A Very Chinese Cookbook is more than a Chinese recipe book—it’s a heartfelt ode to Chinese food, family, and identity. Inside, you’ll find: • 100+ Chinese recipes covering Cantonese, Sichuan, American Chinese, and other regions • Personal stories and insights on Chinese culinary history you won’t find anywhere else! • Easy-to-follow instructions and photos outlining basic Chinese cooking techniques • A Chinatown shopping guide to help you find the best soy sauce, vinegar, and more Pairing ATK’s rigorously-tested recipes with the Pangs’ signature mix of humor and instruction, this multi-generational cookbook is very practical, very personal, and very Chinese indeed.
Author: Teresa M. Chen
Publisher: North Atlantic Books
ISBN: 9781556437656
Category : Cooking
Languages : en
Pages : 410
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Book Description
Through recipes that use time-honored medicinal ingredients, A Tradition of Soup provides a fascinating narrative of the Southern Chinese immigrants who came to the United States in large numbers during the last half century, the struggles they faced and overcame, and the soups they used to heal and nourish their bodies. Following the Chinese approach to health, Teresa Chen, who was born into a family of food connoisseurs and raised by a gourmet cook, groups the recipes by seasons and health concerns according to Cantonese taxonomy: tong (simple broths, soups, and stews), geng (thickened soups), juk (rice soups or porridges), and tong shui (sweet soups), as well as noodle soups, wonton and dumpling soups, and vegetable soups. Also focusing on dahn (steaming) and louhfo (slow-cooking) soups associated with good health, the book features fresh, natural, and seasonal food. A Tradition of Soup highlights recipes that serve a wide range of purposes, from gaining or shedding weight to healing acne and preventing wrinkles. While some ingredients may seem foreign to Western readers, most are available in Chinese grocery stores. To help readers identify and procure these items, Chen provides a beautifully photographed ingredients glossary complete with Chinese names, pronunciation, and detailed descriptions.
