Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads PDF Download
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Author: Florence Lin
Publisher: William Morrow
ISBN:
Category : Cooking
Languages : en
Pages : 356
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Book Description
Author: Florence Lin
Publisher: William Morrow
ISBN:
Category : Cooking
Languages : en
Pages : 356
Get Book Here
Book Description
Author: Florence Lin
Publisher: Dutton Adult
ISBN:
Category : Cooking
Languages : en
Pages : 362
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Book Description
Cooking Cooking from various regions of China is covered in 12 chapters that address the history and development of Chinese cooking, Chinese cooking methods and utensils, beverages, and recipes for meats, fish, noodles, soups, and poultry. A glossary of Chinese ingredients and an index are also included. (kbc).
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 96
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Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Author: Herbert C. Covey
Publisher: Bloomsbury Publishing USA
ISBN: 0313374988
Category : Social Science
Languages : en
Pages : 328
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Book Description
Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of food as a method of slave control and slaves' efforts to evade and undermine that control. While a number of scholars have discussed slaves and their foods, slave foodways remains a relatively unexplored topic. The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diets.
Author: Marcella Hazan
Publisher: Knopf
ISBN: 0307958302
Category : Cooking
Languages : en
Pages : 737
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Book Description
A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Author: Anna Strauss
Publisher: Walker Childrens
ISBN: 9780802788078
Category : Juvenile Fiction
Languages : en
Pages : 32
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Book Description
Sarah is growing up fast. She swings on swings, slides down slides, and climbs trees. Whenever she falls, her mother sweeps her up in her arms and soothes away the hurt. Her mother is always there for her-on her first day of school, when she falls in love for the first time, and finally when she leaves home and starts a family of her own. It is then that Sarah realizes what a wonderful gift her mother has given her. As she watches over a daughter of her own, Sarah passes on that gift, helping her child through the trials of growing up with a gentle strength and enduring love. This beautiful testament to the powerful bond between mothers and daughters will move and inspire mothers while reassuring their daughters that they have a special safety net that will never let them down. Anna Strauss was only sixteen-years-old when she was inspired to write this story as a gift for her mother. Now her enchanting story makes a perfect gift to celebrate the special mother/daughter bond on Mother's Day, Graduation Day, and all year round.
Author: Jacki Passmore
Publisher: John Wiley & Sons
ISBN: 9780025947054
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
A complete guide to Asian noodle recipes.
Author: Florence Lin
Publisher: Random House Value Publishing
ISBN: 9780517386941
Category : Cooking
Languages : en
Pages : 200
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Book Description
Author: Florence Lin
Publisher: Taylor & Francis
ISBN: 9780877732525
Category : Cookbooks
Languages : en
Pages : 236
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Book Description
Author: Hsiang-ju Lin
Publisher: Tuttle Publishing
ISBN: 9780804830898
Category : Cooking
Languages : en
Pages : 208
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Book Description
The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life. With today's creative cook in mind, the authors demonstrate how to prepare dishes that harmonize in flavor, shape and texture, while explaining the historic and geographic traditions on which each is based. A special section on Kitchen Arts explains how to use the cleaver, wok, and steamer and includes complete instructions on the basic cutting methods, which are so important for authentic preparation. The Art of Chinese Cuisine is truly an engaging journey into the way of Chinese cooking and the history and customs of China's rich culinary traditions.
