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Author: Sam Leong
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814721409
Category : Cooking
Languages : en
Pages : 139
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Book Description
Cooking runs in the Leong family. Sam’s late father was a renowned Cantonese chef and his mother used to run her own chicken rice stall. His wife, Forest is herself a Thai chef and his son, Joe Leong, is a budding pastry chef. Sam Leong: A Family Cookbook is as much a celebration of food that has kept the Leong family cooking together, as a collection of Chinese family favourites. Put together by Sam and his family, this treasury features recipes for time-tested dishes such as stir-fried chicken with basil leaves, everyday staples such as winter melon soup, and contemporary favourites such as salted egg crab, which Sam himself enjoys preparing and eating together with his family. Bonus recipes include sweet treats such as tiramisu and vanilla panna cotta, which would not be out of place on any modern Chinese table today. Whether you’ll be cooking for or with your family, these dishes will bring you together as you make them a part of your family’s dining repertoire for years to come.
Author: Sam Leong
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814721409
Category : Cooking
Languages : en
Pages : 139
Get Book Here
Book Description
Cooking runs in the Leong family. Sam’s late father was a renowned Cantonese chef and his mother used to run her own chicken rice stall. His wife, Forest is herself a Thai chef and his son, Joe Leong, is a budding pastry chef. Sam Leong: A Family Cookbook is as much a celebration of food that has kept the Leong family cooking together, as a collection of Chinese family favourites. Put together by Sam and his family, this treasury features recipes for time-tested dishes such as stir-fried chicken with basil leaves, everyday staples such as winter melon soup, and contemporary favourites such as salted egg crab, which Sam himself enjoys preparing and eating together with his family. Bonus recipes include sweet treats such as tiramisu and vanilla panna cotta, which would not be out of place on any modern Chinese table today. Whether you’ll be cooking for or with your family, these dishes will bring you together as you make them a part of your family’s dining repertoire for years to come.
Author: Sam Leong
Publisher:
ISBN: 9789812616715
Category : Cooking, Chinese
Languages : en
Pages : 181
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Book Description
Chef Sam Leong's incredible title, now available in paperback! Modern Chinese cuisine, including some of Sam Leong's award-winning recipes. Introductory paragraphs open each chapter. Visually stunning recipes, fully illustrated. Photographs depicting Sam Leong's childhood, his family and the celebrities and VIPs he has cooked for. The latest offering by award winning chef - Sam Leong, A Wok Through Time - traces his journey from when he was a total novice in the kitchen to his present celebrity chef status. It is also an inspiring account of how a young Sam, disinterested in his studies, came under the wing of his father - renowned chef and shark's fin king, Leong Woon Soon, and learnt the fundamentals that made him successful today. The book comes alive with the many photographs tracing his journey and the beautiful food shots of his award winning creations showcasing his excellent culinary skills. These enticing recipes are presented with clear instructions, and a breeze to replicate in one's kitchen at home. A Wok Through Time is a definite cookbook that all should get! Chef Sam Leong was trained in the culinary arts by his father, a Malaysian chef well known for his shark's fin dishes. At the tender age of 28, he became the executive chef of the Jiang Nan Chun at the Four Seasons Hotel, Singapore, a significant achievement for someone his age. He then moved on to work at the Kuching Hilton and Novotel Bangkok. Ten years later, today, Chef Sam Leong is the Director of Kitchens for the Tung Lok Group, which encompasses 22 world-class restaurants, including Jade at The fullerton Hotel, Singapore. Chef Sam Leong's forte is in giving traditional Chinese Cuisine a modern twist with the use of other Asian and western ingredients and presentation styles. It was an edge that on him the Heinz Asian Ethinic Chef of the Year title from the World Gourmet Summit Awards of Excellence for three years - in 2001, 2002 and most recently, in 2004.
Author: Bee Yinn Low
Publisher: Tuttle Publishing
ISBN: 1462906281
Category : Cooking
Languages : en
Pages : 599
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Book Description
Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook! Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints. Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste--but were a lot less work! In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes--the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia. Favorite Chinese recipes include: Crispy Shrimp Dumplings Kung Pao Chicken Sweet-and-Sour Pork Homestyle Chow Mein Noodles Mongolian Beef And many more… Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.
Author: Danielle Peita Graham
Publisher:
ISBN: 9780646957128
Category :
Languages : en
Pages : 192
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Book Description
A beautifully photographed cookbook of family favourite healthy and delicious recipes. Sharing the love of good food, and a passion for cooking with heart and soul. A combination of Asian and European-style dishes, inspired by people and places dear to me, and adapted with my personal touches
Author: Ellice Handy
Publisher: Landmark Books Pte Ltd
ISBN: 9814189391
Category : Cooking
Languages : en
Pages : 17
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Book Description
First published in 1952 and the subject of numerous reprints and editions, this cookbook is an acclaimed classic among cookbooks published in Singapore and Malaysia. This fresh edition once again makes available Mrs Handy’s time-tested and easy-to-use recipes for the modern cook. The recipes are kept authentic; there is no reason to alter them. Recorded here is the wide range of dishes cooked in the home kitchens of a time gone by, when just a few everyday ingredients were most cleverly and thoughtfully combined to make inviting, satisfying and delicious meals. The tastes of the 300 dishes offered here will bring you back to a time when the pace of life was relaxed and simple: Chicken a la King, Laksa Siam, Ikan Bilis Sambal, Fish Kedgeree, layered Hoen Kwe, as well as standard fare such as Sago Pudding, Meat Loaf, Pulot Panggang and Pork, Crab and Prawn Ball Soup. All nostalgic, comfort food. They are excellent base recipes to build on by adjusting them to suit your family, and adding ingredients not commonly available when the book was first compiled to create your own favourites. Here is a cookbook to be used not just everyday but also for special occasions to produce many memorable meals.
Author: Nicole Mones
Publisher: Houghton Mifflin Harcourt
ISBN: 9780547053738
Category : Fiction
Languages : en
Pages : 308
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Book Description
This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.
Author: Sam Leong
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814484997
Category : Cooking
Languages : en
Pages : 142
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Book Description
Singapore’s favourite chefs, Sam and Forest Leong are well-known proponents of simple yet wholesome home-cooked meals. The culinary couple’s latest cookbook, Home Cooking with Sam and Forest, is a collection of their favourite dishes that are easy to replicate at home but are not short on taste. Featuring 50 dishes that range from noodles and seafood to soups and desserts, this cookbook will inspire beginners as well as cooking enthusiasts to whip up dishes such as Wok-fried Chicken with Basil, Tofu Scallops with XO Sauce, Rice Cooked in Chicken Consommé with Seafood, Sweet Sago with Durian and Steamed Green Tea Cupcakes at home. The carefully considered recipes from the authors’ vast culinary knowledge reflect their Chinese and Thai backgrounds and feature ingredients easily sourced from local markets and supermarkets. With Sam and Forest’s cooking expertise and their love for home-cooked family meals, cooking at home is not only easy but satisfying as well. About the Authors Sam and Forest Leong are co-founders of Sam.Leong@Forest Cooking School. The couple has more than 25 years of experience between them and started out working as chefs before branching out into culinary education and writing cookbooks. Sam was previously the Corporate Chef and Director of Kitchens for the Tung Lok Group and has been awarded numerous accolades in prestigious culinary events. He was named Best Asian Ethnic Chef of the Year at the World Gourmet Summit Awards of Excellence in 2001, 2002, 2004 and 2009 (Regional), and Executive Chef of the Year and Chef of the Year in 2005. He was also named Chef of the Year at the Hospitality Asia Platinum Awards (HAPA) 2006/2007. He also received the 2008 Five-Star Diamond Award from the American Academy of Hospitality Sciences. Today, Sam continues to shape the culinary landscape in the region as a consultant to top restaurants and appearing as guest chef in various establishments. Forest established her culinary calling at a young age as an apprentice to her chef father in the kitchen in Thailand. The professionally trained chef has since become one of the most prominent cooking instructors in Singapore. Her role as a cooking instructor at community centres has not only taught budding cooks the intricacies of Thai home cooking but has also encouraged home cooks that whipping up delicious and wholesome meals on a daily basis is not as daunting as it sounds
Author: Nadia Fragnito
Publisher:
ISBN: 9780648474326
Category :
Languages : en
Pages :
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Book Description
A Vegan Summer in Southern Italy is a cookbook and travel guide that takes the reader on a culinary exploration of the cuisine and culture of the south, as experienced by the author on her own travels to Italy. Each chapter showcases regional towns and recipes with vivid descriptions and photography. Summon the spirit of the south in your own home with 70 authentic plant-based dishes, with every page transporting you on your own vegan Italian adventure.
Author: Brandon Jew
Publisher: Ten Speed Press
ISBN: 1984856510
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: Sarah Nisbett
Publisher: Quarry Books
ISBN: 0760370737
Category : Art
Languages : en
Pages : 130
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Book Description
Learn to observe the world more deeply—with curiosity, empathy, and joy—as you sketch the stories unfolding all around you. In Drawn on the Way, Sarah Nisbett shares her techniques for creating captivating line drawings that capture the moments and moods that you encounter on the train, in a café, outdoors, anywhere: a young woman lost in thought, a pair of hands clasped on a lap, a peppy beagle, a pair of jeans-clad crossed legs. Sarah invites you to see the people, animals, places, and objects you draw with compassionate curiosity—as more than a stranger or inanimate object, but as someone or something with a story worth knowing or imagining. Even if you are inexperienced at drawing or don’t consider yourself an artist, you can learn how to create sketches from start to finish employing techniques such as contour drawing, using line work to add texture, and adding spot color—and discover how each sketch tells a story. You’ll begin to focus on important details that reveal something about the subject you’re drawing: the graceful drape of a hand over a purse, the shy way someone tucks their feet underneath them. As you unplug, set aside perfectionism, and explore the world through drawing, you’ll learn: How to translate what you see into a compelling drawing How to silence your inner critic and find joy in drawing what captures your interest Techniques for drawing figures and creating quick portraits How to find the emotion in objects by asking questions How to draw scenes and backgrounds without becoming overwhelmed How to quickly and expressively render the natural world, including plants and animals How key details can take a sketch from plain to captivating Ways to find the extraordinary in the everyday How to transform mistakes into likeable elements Tips for becoming a visual storyteller Life lessons learned from years of live drawing We spend most of our lives on the way, rushing and running from place to place, task to task. When we have a spare minute, we usually reach for our phones and shut everything else out. The techniques, projects, and ideas in Drawn on the Way are designed to help you be more mindful about drawing, to capture the people, places, and things you encounter each day. By doing that, you’ll connect with humanity in a deeper, more meaningful way—and discover a lot about yourself.
