Chef Chu's "Celebrating Your Place at Our Table"
Author | : Lawrence C. C. Chu |
Publisher | : |
Total Pages | : |
Release | : 2009 |
Genre | : |
ISBN | : 9780615333670 |
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Author | : Lawrence C. C. Chu |
Publisher | : |
Total Pages | : |
Release | : 2009 |
Genre | : |
ISBN | : 9780615333670 |
Author | : Lawrence C. C. Chu |
Publisher | : |
Total Pages | : 224 |
Release | : 2010 |
Genre | : Cooking, Chinese |
ISBN | : 9780615338439 |
Author | : Norma Slavit |
Publisher | : Lulu.com |
Total Pages | : 142 |
Release | : 2019-11-12 |
Genre | : Chinese Americans |
ISBN | : 0578224941 |
This is a story of an Asian boy growing up in Silicon Valley, California. It is a wonderful coming-of-age true story that shares a powerful theme of overcoming differences, and rising above personal challenges. This inspiring story includes parental wisdom, direction and love. The chapters convey various situations that many children face today. The reader will get a glimpse of Chinese culture. It is a real page turner recommended for children and adults.
Author | : Lawrence C. Chu |
Publisher | : HarperCollins Publishers |
Total Pages | : 228 |
Release | : 1988-05 |
Genre | : Cooking |
ISBN | : 9780060915056 |
Author | : Nicole Gulotta |
Publisher | : Shambhala Publications |
Total Pages | : 225 |
Release | : 2017-03-21 |
Genre | : Cooking |
ISBN | : 0834840650 |
A literary cookbook that celebrates food and poetry, two of life's essential ingredients. In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty-five inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.
Author | : Brandon Jew |
Publisher | : Ten Speed Press |
Total Pages | : 306 |
Release | : 2021-03-09 |
Genre | : Cooking |
ISBN | : 1984856502 |
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 Ruhlman |
Publisher | : Simon and Schuster |
Total Pages | : 256 |
Release | : 2007-11-06 |
Genre | : Cooking |
ISBN | : 0743299787 |
Notes on cooking: from stock to finesse -- The elements of cooking A to Z.
Author | : Andrea Cheng |
Publisher | : |
Total Pages | : 0 |
Release | : 2015-09-15 |
Genre | : Juvenile Fiction |
ISBN | : 9781620142554 |
Sharon can hardly believe the news. Di Di, her two-year-old brother, is being taken to China to spend a year with their grandparents. Why can't he go to day care or be watched by a babysitter when Mama goes back to work? Sharon wonders. But her parents say it is better for relatives to take care of little children. After Di Di first leaves, Sharon and her younger sister, Mary, pore over the photographs their grandma sends, trying to keep their little brother fresh in their minds. As the year passes, the girls become involved with school, friends, and hobbies. They think of Di Di less often. Then one day he is home again, and it feels as if a stranger has entered their lives. The children struggle to sort out their mixed emotions but soon discover that the bonds among siblings hold strong.
Author | : Joanne Lee Molinaro |
Publisher | : Penguin |
Total Pages | : 337 |
Release | : 2021-10-12 |
Genre | : Cooking |
ISBN | : 0593084276 |
THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea. The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.
Author | : |
Publisher | : |
Total Pages | : 828 |
Release | : 1986-07 |
Genre | : California |
ISBN | : |