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| Author | : Grace Young |
| Publisher | : Simon and Schuster |
| Total Pages | : 312 |
| Release | : 1999-05-05 |
| Genre | : Cooking |
| ISBN | : 0684847396 |
Here are 140 classic Cantonese recipes--handed down with their importance to health and prosperity. of color photos and 35 b&w photos. 2-color throughout.
| Author | : Gary Lee |
| Publisher | : Nitty Gritty Cookbooks |
| Total Pages | : 198 |
| Release | : 1970 |
| Genre | : Cooking, Chinese |
| ISBN | : |
More than 1.3 million copies of this best-seller have been sold. You can prepare all popular Chinese specialties expertly and easily with this complete cookbook by a Chinese cooking master. It contains delicious recipes for everything from simple stir-fried delicacies to exotic meals for guests, a guide to ingredients, and easy-to-follow instructions.
| Author | : Gordon Ramsay |
| Publisher | : Grand Central Publishing |
| Total Pages | : 453 |
| Release | : 2021-11-02 |
| Genre | : Cooking |
| ISBN | : 1538707829 |
Packed with recipes that are max 10 minutes to prep and 10 minutes to cook, RAMSAY IN 10 is your new everyday cookbook. In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe – you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavorsome dishes in just ten minutes. Whether you need something super quick to assemble, like his Microwave Sticky Toffee Pudding, or you’re looking to impress the whole family, with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki – these are recipes guaranteed to become instant classics and with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients. 'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years’ of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' -- Gordon Ramsay This is fine food at its fastest and fast food at its finest.
| Author | : Sunil Vijayakar |
| Publisher | : Lorenz Books |
| Total Pages | : 0 |
| Release | : 2016-02-07 |
| Genre | : Cooking, Chinese |
| ISBN | : 9781782140641 |
180 sensational stir-fry dishes from east and west for pan and wok, with 700 photographs.
| Author | : Grace Young |
| Publisher | : Simon and Schuster |
| Total Pages | : 326 |
| Release | : 2010-05-04 |
| Genre | : Cooking |
| ISBN | : 1416580735 |
Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
| Author | : Kwoklyn Wan |
| Publisher | : Hardie Grant Publishing |
| Total Pages | : 390 |
| Release | : 2019-01-24 |
| Genre | : Cooking |
| ISBN | : 1787133680 |
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 | : Anna Kao |
| Publisher | : |
| Total Pages | : 164 |
| Release | : 1985 |
| Genre | : Cooking |
| ISBN | : |
Anna Kao is the author of this compilation of recipes from the six best-known regional cuisines of China--Peking, Cantonese, Fukien, Shanghai, Szechuan, & Hunan. She also includes tips on purchasing & preparing ingredients, proper tools & utensils, & marinating & seasoning.
| Author | : Sunil Vijayakar |
| Publisher | : Lorenz Books |
| Total Pages | : 0 |
| Release | : 2009 |
| Genre | : Cooking |
| ISBN | : 9780754819318 |
This collection of 150 fresh and aromatic recipes caters for every occasion and has chapters on crispy snacks and finger foods, soups and appetizers, poultry dishes, meat dishes, seafood and fish dishes, vegetarian dishes, and much more.
| Author | : Ken Hom |
| Publisher | : Random House |
| Total Pages | : 218 |
| Release | : 2012-04-24 |
| Genre | : Cooking |
| ISBN | : 140907479X |
Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with his Top 100 Stir Fry Recipes, he has created a beautifully illustrated, engaging and easy-to-follow guide to quick, nutritious and delicious cooking. This is the perfect addition to anyone's kitchen shelf - whether cooking novice or more experienced chef! 'Great buy! Best stir fries I've ever cooked!' -- ***** Reader review 'Ken Hom does it again .. a cracking guide to stir fries' -- ***** Reader review 'The recipes are easy to follow and Ken Hom's enthusiasm is hard to resist' -- ***** Reader review 'Just the ticket!' -- ***** Reader review ******************************************************************************************** Ken Hom brings us 100 mouth-watering recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara. Divided into chapters on chicken, fish and seafood, beef, pork and vegetable dishes, it covers all tastes and diets and also contains sections on techniques for chopping and frying, how to use a wok and recommendations for oils and sauces. As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour. Say goodbye to the takeway and embark on your own cooking journey!
| Author | : J. Kenji López-Alt |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 672 |
| Release | : 2022-03-08 |
| Genre | : Cooking |
| ISBN | : 0393541223 |
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
