Author: Henry W. S. Chung
Publisher: Harmony
ISBN: 9780517533253
Category : Cooking
Languages : en
Pages : 145

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Book Description

Author: Henry Chung
Publisher: Three Rivers Press
ISBN: 9780517533260
Category : Cooking
Languages : en
Pages : 145

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Book Description
A collection of recipes from the province of Hunan which have been adapted for use in the American kitchen with illustrated step-by-step instructions, advice on cooking utensils and ingredients

Author: Kwok-kan Tam
Publisher: Oxford University Press, USA
ISBN:
Category : Performing Arts
Languages : en
Pages : 128

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Book Description
Focusing on the work of six directors --Chen Kaige, Zhang Yimou and Tian Zhuangzhuang; Taiwan's Hou Hsiao-hsien and Edward Yang; and Hong Kong's Stanley Kwan--New Chinese Cinema discusses the themes and stylistic characteristics of the new cinema. Illustrated with movie stills and location shots, and drawing on interviews with many of the featured film-makers, this book brings new insight to the discussion of one of the most vibrant and influential of the world's cinematic traditions.

Author: Kylie Kwong
Publisher: Lantern
ISBN: 9781921382635
Category : Cooking, Chinese
Languages : en
Pages : 313

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Book Description
Cooking Chinese food at home has never been easier - all you need is this book, a wok and a quick trip to the supermarket. Kylie Kwong's philosophy is to use the freshest produce and cook it simply to make the most of the clean flavours. All the necessary ingredients are available at your supermarket and Kylie's recipes are friendly and straightforward. In no time, you'll be cooking everyday favourites like soy sauce chicken and sung choi bau on weeknights and fresh-tasting button mushroom salad and prawn wonton soup for weekend occasions. Enhanced by Earl Carter's inspiring photographs of all the finished dishes, and with step-by-step pictures to guide you through their preparation, Simple Chinese Cooking will never be far from your kitchen.

Author: Tsai Chin
Publisher: St Martins Press
ISBN: 9780312112585
Category : Biography & Autobiography
Languages : en
Pages : 245

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Book Description
The author recalls her early life in Shanghai, her memories of the Japanese occupation, civil war and the communist takeover, her stage success in London, and her parents' brutal deaths during the Cultural Revolution

Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 1903018471
Category : Cooking
Languages : en
Pages : 455

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Book Description
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

Author: Samuel D. Porteous
Publisher: Hybrid Global Publishing
ISBN: 195194321X
Category : Biography & Autobiography
Languages : en
Pages : 983

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Book Description
On the eve of the 20th century, Chinese magician Ching Ling Foo, one of the greatest illusionists ever seen on American soil, along with his talented family of musicians and acrobats overcomes deportation attempts, homeland tragedy, crooked managers and a diabolically clever American copycat to make an indelible impact on American culture becoming one of the highest paid and most popular acts in the United States twice. First, between 1898 and 1900 then once more between 1912 and 1915. Foo's story is indeed a magical one but, it is also so much more. With its focus on the interplay between Chinese and Western culture, celebrity, intercultural teen singing sensations, geopolitics, international intrigue, nativism, and disruptive technology, careful readers will discover "Foo" may hold many lessons for our own increasingly unruly era.

Author: Bartle Bull
Publisher: Da Capo Press
ISBN: 9780786714865
Category : Fiction
Languages : en
Pages : 394

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Book Description
Set on the streets of Shanghai, in the first decades of the twentieth century, this novel of revolution stirs together Soviet agents, Cossacks, French policemen, Mao, and an American woman who calls herself Jesse James. Reprint.

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: Don Siegel
Publisher: Gefen Publishing House Ltd
ISBN: 9789652293572
Category : Cooking
Languages : en
Pages : 228

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Book Description
Some classic Jewish foods are analogous to Chinese versions-hence the title, From Lokshen to Lo Mein. Lokshen are Jewish noodles used in many recipes, an analog to Lo Mein noodles used in Chinese cooking. Along with Don Siegel's favorite Chinese kosher recipes, the author includes some comments on the connection of Jews and Chinese culture, where to get kosher Chinese ingredients, a few jokes about Jews and Chinese food, a short section on what 'kosher' means for those unfamiliar with Jewish dietary laws, and digressions on Chinese cooking techniques and products. Have fun cooking authentic Chinese dishes while reading interesting topics: The Evolution of Chinese Cooking, The Jewish Experience in China, The American-Jewish Chinese Connection, The Chinese Kitchen Cabinet, The Drop Dead Tip for Making a Chinese Dinner.