Mrs. Chiang's Szechwan Cookbook PDF Download
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Author: Jung-feng Chiang
Publisher: HarperCollins Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 392
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Book Description
Author: Jung-feng Chiang
Publisher: HarperCollins Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 392
Get Book Here
Book Description
Author: Jung-feng Chiang
Publisher: Harpercollins
ISBN: 9780060158286
Category : Cooking
Languages : en
Pages : 359
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Book Description
Represents the essence of hearty Szechwan fare and are accompanied by information on ingredients, equipment, menu planning, and the spirit of Chinese cuisine
Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617846
Category : Cooking
Languages : en
Pages : 357
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Book Description
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
Author: Jung Chang
Publisher: Simon and Schuster
ISBN: 1439106495
Category : Biography & Autobiography
Languages : en
Pages : 592
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Book Description
The story of three generations in twentieth-century China that blends the intimacy of memoir and the panoramic sweep of eyewitness history—a bestselling classic in thirty languages with more than ten million copies sold around the world, now with a new introduction from the author. An engrossing record of Mao’s impact on China, an unusual window on the female experience in the modern world, and an inspiring tale of courage and love, Jung Chang describes the extraordinary lives and experiences of her family members: her grandmother, a warlord’s concubine; her mother’s struggles as a young idealistic Communist; and her parents’ experience as members of the Communist elite and their ordeal during the Cultural Revolution. Chang was a Red Guard briefly at the age of fourteen, then worked as a peasant, a “barefoot doctor,” a steelworker, and an electrician. As the story of each generation unfolds, Chang captures in gripping, moving—and ultimately uplifting—detail the cycles of violent drama visited on her own family and millions of others caught in the whirlwind of history.
Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617862
Category : Cooking
Languages : en
Pages : 947
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Book Description
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
Author: Joanne Chang
Publisher: HarperCollins
ISBN: 0544836731
Category : Cooking
Languages : en
Pages : 323
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Book Description
From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang. “All these recipes are delicious! . . . Finally a book on Asian comfort food that’s both decadent and approachable.” —Padma Lakshmi Award-winning and beloved chef Joanne Chang of Boston’s Flour Bakery may be best known for her sticky buns, but that’s far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston’s most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. The recipes in this book, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again, making it perfect for both adventurous home cooks and longtime fans of the restaurant. “I want Myers+Chang in my home, please! This is just full of things I want to cook and eat more of. It’s also written in a tone I love. . . . This is the way to have fun in the kitchen.” —Yotam Ottolenghi “If you love the flavors of China along with a pan-Asian kicker, if you love delicious food laid out in a simple way so that YOU can cook it too, then this is your book.” —Andrew Zimmern “The first time I set foot in Boston’s Myers+Chang, I was hooked. . . . Myers+Chang at Home shares their recipes and stories seamlessly, inviting us all to channel their infectious energy and master their inspired Asian creations with ease.” —Gail Simmons
Author: Kwoklyn Wan
Publisher: Hardie Grant Publishing
ISBN: 1787133680
Category : Cooking
Languages : en
Pages : 390
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Book Description
Chinese is the UK's favourite takeout food, and it's beloved all over the world – as with much Indian food, it's the nostalgic, comforting creations for western palates that really get people salivating. Now you can make your favourite Chinese restaurant classics at home with Kwoklyn Wan's fabulous Chinese Takeaway Cookbook. Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He’s also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s. He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed – and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeaway.
Author: Charles Phan
Publisher: Ten Speed Press
ISBN: 1607740532
Category : Cooking
Languages : en
Pages : 258
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Book Description
In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire. Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.
Author: Carolyn Phillips
Publisher: Ten Speed Press
ISBN: 1607749831
Category : Cooking
Languages : en
Pages : 530
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Book Description
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016
Author: Dorothy Huang
Publisher:
ISBN: 9780960449811
Category : Cooking
Languages : en
Pages : 232
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Book Description
The author demystifies Chinese cooking and takes you through a culinary journey step-by-step in preparing delectable Chinese dishes. She makes cooking fun. This book contains 160 mouth-watering recipes that emphasize nutritional value, easy preparation, and taste appeal. Gorgeous photographs appear throughout the book. The pictures of Chinese condiments, ingredients, and vegetables are especially helpful to beginners. It's a great shopping guide. Dazzle your family and friends by using the recipes in this book. They'll think you are the greatest Chinese cook on earth!
