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Author: Christopher Tan
Publisher: Epigram Books
ISBN: 9814615765
Category : Cooking
Languages : en
Pages : 414
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Book Description
Food writer and cooking teacher Christopher Tan busts the world of home baking wide open, with unique recipes, stories and detailed knead-to-know advice from the deepest corners of a true oven nerd’s mind. Explore over 60 breads, cakes, cookies and dishes inspired by his life, travels and food obsessions. Geek out with him over ‘intelligent’ black rice cake, homemade Pocky, the tangled histories of puff pastry and a breathtaking luncheon meat extravaganza. Learn how to make Banhmiclairs, smoked cloud cookies, bundt cake with built-in frosting and much more. Follow the NerdBaker through the oven door into a whole new baking dimension.
Author: Christopher Tan
Publisher: Epigram Books
ISBN: 9814615765
Category : Cooking
Languages : en
Pages : 414
Get Book Here
Book Description
Food writer and cooking teacher Christopher Tan busts the world of home baking wide open, with unique recipes, stories and detailed knead-to-know advice from the deepest corners of a true oven nerd’s mind. Explore over 60 breads, cakes, cookies and dishes inspired by his life, travels and food obsessions. Geek out with him over ‘intelligent’ black rice cake, homemade Pocky, the tangled histories of puff pastry and a breathtaking luncheon meat extravaganza. Learn how to make Banhmiclairs, smoked cloud cookies, bundt cake with built-in frosting and much more. Follow the NerdBaker through the oven door into a whole new baking dimension.
Author: Christopher Tan
Publisher:
ISBN: 9789815105407
Category : Baking
Languages : en
Pages : 0
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Book Description
Author: Christopher Tan
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435066
Category : Cooking
Languages : en
Pages : 195
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Book Description
This book shows how to prepare traditional Chinese food with ease and is perfect for beginners. Seasoned cooks will likewise find joy in perusing these recipes, which are accompanied by informative descriptions and explanations. This book is truly a collector's item for anyone who enjoys immersing in the classic flavours of Chinese cuisine. It brims with historical and cultural significance, which will not only engage, inform and enlighten, but readers will also be awed and be inspired to delve into the joy of recreating wonderful meals from these treasured recipes
Author: Diana Gale
Publisher: Epigram Books
ISBN: 9814785938
Category : Cooking
Languages : en
Pages : 196
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Book Description
Combining favourite Asian ingredients with all-time classic bakes from around the world, Diana’s easy-to-follow instructions and beautifully photographed recipes are ideal for kitchen novices and experienced cooks alike, and will guide you smoothly to baking success.
Author: Brandon Jew
Publisher: Ten Speed Press
ISBN: 1984856502
Category : Cooking
Languages : en
Pages : 306
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Book Description
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Author: Michael Zee
Publisher: Random House
ISBN: 1473542154
Category : Cooking
Languages : en
Pages : 273
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Book Description
'One of the 20 best food books of 2016' The Guardian SymmetryBreakfast is a beautiful cookbook for foodies and feeders who wonder why breakfast has to be out of a box. It's for people who love exploring diverse foods, those who get a kick out of hosting friends and family, and those who like making food look pretty on the plate. Through inspirational food and gorgeous photography, it explores what breakfast is and what it means to people around the world. From Hawaiian Loco Moco and Russian blinis, to Spanish churros and New York bagels, it surprises with the foreign and delights with the familiar. With over 90 delicious recipes and cocktails for perfectly plated breakfasts, more complex dishes for seasoned cooks and recipes with a great story behind them, SymmetryBreakfast will make you hungry, cheer you up and change the way you think about breakfast.
Author: Mark Ladner
Publisher: Grand Central Life & Style
ISBN: 1455561533
Category : Cooking
Languages : en
Pages : 551
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Book Description
The definitive cookbook on refined Italian Cuisine by the celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City. Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich.Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings. As the New York Times said in their review: "The food bewilders and thrills."
Author: Gaitri Pagrach-Chandra
Publisher: Anova Books
ISBN: 9781862058415
Category : Cooking
Languages : en
Pages : 328
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Book Description
The combination of recipes, anecdotal and historical text and pictures give this book a unique appeal and make it perfect for today's discerning foodies.
Author: Mandy Lee
Publisher: William Morrow Cookbooks
ISBN: 9780062802378
Category : Cooking
Languages : en
Pages : 304
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Book Description
In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world. For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad. Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo. Illustrated with her own gorgeous photography , The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as: For Getting Out of Bed Poached Eggs with Miso Burnt Butter Hollandaise Crackling Pancake with Caramel-Clustered Blueberries and Balsamic Honey For Slurping Buffalo Fried Chicken Ramen Crab Bisque Tsukemen For a Crowd Cumin Lamb Rib Burger Italian Meatballs in Taiwanese Rouzao Sauce For Snacking Wontons with Shrimp Chili Coconut Oil and Herbed Yogurt Spicy Chickpea Poppers For Sweets Mochi with Peanut Brown Sugar and Ice Cream Recycled Nuts and Caramel Apple Cake Every dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil. Mandy had no idea that her blog and cooking would become a passion. Now, she helps others make joy (or at least a great meal) out of a difficult situation, wherever they live.
Author: Betty Liu
Publisher: HarperCollins
ISBN: 0062854747
Category : Cooking
Languages : en
Pages : 698
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Book Description
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
