Chef Chu's Distinctive Cuisine of China
Author | : Lawrence C. C. Chu |
Publisher | : |
Total Pages | : 224 |
Release | : 1980 |
Genre | : Cooking, Chinese |
ISBN | : |
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Author | : Lawrence C. C. Chu |
Publisher | : |
Total Pages | : 224 |
Release | : 1980 |
Genre | : Cooking, Chinese |
ISBN | : |
Author | : Lawrence C. Chu |
Publisher | : HarperCollins Publishers |
Total Pages | : 228 |
Release | : 1988-05 |
Genre | : Cooking |
ISBN | : 9780060915056 |
Author | : Lawrence C. C. Chu |
Publisher | : |
Total Pages | : 224 |
Release | : 2010 |
Genre | : Cooking, Chinese |
ISBN | : 9780615338439 |
Author | : Shiu Wong Chan |
Publisher | : |
Total Pages | : 236 |
Release | : 1917 |
Genre | : House & Home |
ISBN | : |
Includes a history of Chinese cooking, a list of stores and noodle shops that sold Chinese groceries in New York City and a price list of ingredients, in both English and Chinese characters. Only 24 when he wrote this book, the author, who lived in Queens, did not become an American citizen until 27 years later. [Descriptive information provided by dealer // JAD20140718]
Author | : Susanna Foo |
Publisher | : Houghton Mifflin Harcourt |
Total Pages | : 364 |
Release | : 2005 |
Genre | : Cooking |
ISBN | : 0618393307 |
Strikingly illustrated, "Susanna Foo Fresh Inspiration" is both more accessible and more authentic than usual Chinese cookbooks, issuing a fresh invitation to cooks at all levels to roll up their sleeves and head to the kitchen.
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 | : Susanna Foo |
Publisher | : |
Total Pages | : 351 |
Release | : 2009-06 |
Genre | : |
ISBN | : 9781437967975 |
This wonderful cookbook by acclaimed Chinese-American chef Susanna Foo is ¿not simply a compilation of recipes. She provides insight into the cultural origins of various dishes, the prized flavors and textures she remembers from childhood, the cooking methods developed during an era when all was cooked over wood- or charcoal-burning stoves. She promotes a philosophy of using the freshest ingredients, homemade broths and sauces and welcoming innovation -- using balsamic vinegar, caviar, Grand Marnier or Portobello mushrooms, for ex. She also includes distinctive dishes not typically prepared outside of village homes in China or top restaurants in Taiwan. Winner of a James Beard Award for best international cookbook. Color photos.
Author | : Matthew Locricchio |
Publisher | : Cavendish Square Publishing, LLC |
Total Pages | : 97 |
Release | : 2012-01-15 |
Genre | : Juvenile Nonfiction |
ISBN | : 1608705501 |
Introduces the different culinary regions of China and presents many kinds of recipes for traditional Chinese dishes.
Author | : Rosalind Creasy |
Publisher | : Tuttle Publishing |
Total Pages | : 113 |
Release | : 2015-11-24 |
Genre | : Cooking |
ISBN | : 1462917631 |
With beautiful photography and region-specific growing tips, The Edible Asian Garden features delicious recipes and gardening techniques from China, Japan, India and Southeast Asia. With plant information and practical how-to, author Rosalind Creasy takes us on a tour of three of her own successful Asian gardens—one suitable for cool weather, another for warmer weather, and a stir-fry garden—to show the variety of vegetables that can be grown in a range of climates and for a variety of purposes. In "The Asian Garden Encyclopedia," Creasy gives information for 108 distinct varieties of Asian vegetables. Looking for a novel ingredient to add to Friday night stir-fry supper? Why not grow it—the Resources section offers many seed sources for Asian vegetables that are easier to plant than to find at your local market. Finally, in the Recipes section, Creasy presents common Asian ingredients and cooking methods. Featured Asian recipes include: Pickled Ginger Lemon Grass Tea Carrot and Garlic Stir-fry Pea Shoots with Crab Sauce Thai Chicken Soup with Pigeon Peas Vietnamese Salad Rolls Winter Squash, Japanese Style Thai Red Vegetable Curry Vegetable Tempura And many more!
Author | : |
Publisher | : |
Total Pages | : 40 |
Release | : 1999 |
Genre | : Soy sauce |
ISBN | : |