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Cooking from China's Fujian Province

Author	: Jacqueline M. Newman
Publisher	:
Total Pages	: 0
Release	: 2008
Genre	: Cooking
ISBN	: 9780781811835

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Though Fujian, a south-eastern province of China, is home to one of China's best cuisines, it is barely known outside of China. This landmark volume gives us the province's savoury fish and meat dishes, wonderful teas, soups, stews, congees, noodles, and fire pots. With roots in early Mill food culture, Fujianese food benefits from the abundance of products found on the local mountains, flatlands and extensive coastline. Rice, wheat, and sweet potatoes are staples of the Fujianese cuisine. Fish and meat are often mixed to great effect, incorporating both sweet and pungent flavours. Two or more broths or soups served with these mixed dishes complete such fine repasts. Buddha Jumping the Wall is a typical dish, combining a myriad of ingredients from both the mountains and the sea: shark's fin, abalone, scallops, ham, chicken, mushrooms, yams, medlar, scallions, and garlic, to name hut a few. Crossing Bridge Noodles and Braised Meat in Wine Sauce are also great favourites, and dishes such as New Year Money Bags and Steamed Sea Cucumber Pockets are equally popular. With 200 recipes, photographs, cultural and historical backgrounds, and twenty menus for everyday meals and holiday banquets, this is a truly comprehensive volume for gourmands, anthropologists and foodies.

Fujian Cuisine

Author	: Mei Wei
Publisher	: DeepLogic
Total Pages	:
Release	:
Genre	: Cooking
ISBN	:

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This book is the Volume of Fujian Cuisine among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine，Jiangsu Cuisine， Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine，Beijing Cuisine，Shanghai Cuisine，Northeastern China Cuisine，Shanxi Cuisine，Henan Cuisine，Hubei Cuisine，Jiangxi Cuisine，Shaanxi Cuisine，Yunnan and Guizhou Cuisine, Minority Groups Cuisine，Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.

The Hakka Cookbook

Author	: Linda Lau Anusasananan
Publisher	: Univ of California Press
Total Pages	: 312
Release	: 2012-10-08
Genre	: Cooking
ISBN	: 0520953444

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Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.

Feeding the Dragon

Author	: Mary Kate Tate
Publisher	: Andrews McMeel Publishing
Total Pages	: 580
Release	: 2011-09-20
Genre	: Cooking
ISBN	: 1449408486

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This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond. Mandarin-speaking American siblings Mary Kate and Nate Tate traveled more than 9,700 miles through China, collecting stories, photographs, and lots of recipes. In Feeding the Dragon, they share what they saw, learned, and ate along the way. Highlighting nine unique regions, this volume features Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet, lamb kebabs served on the scorching desert of Xinjiang Province, and much more presented alongside personal stories and photographs. Recipes include Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Lychee Martinis. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book.

The Food of Sichuan

Author	: Fuchsia Dunlop
Publisher	: Bloomsbury Publishing
Total Pages	: 1029
Release	: 2019-10-03
Genre	: Cooking
ISBN	: 1526617862

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Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

Taste Of Fujian

Author	: Akash Dey
Publisher	: Chef A.D
Total Pages	: 0
Release	: 2023-09-29
Genre	:
ISBN	:

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Introducing "Taste of Fujian: Authentic Dishes From South East China," a professional cookbook that takes you on a culinary journey through the vibrant and diverse cuisine of Fujian province. Immerse yourself in the flavors, aromas, and traditions of this region, known for its fresh seafood, delicate balance of flavors, and meticulous cooking techniques. Inside this beautifully crafted cookbook, you'll discover a treasure trove of traditional Fujianese recipes, carefully curated and presented with detailed step-by-step instructions, stunning photography, and insightful anecdotes about the cultural significance of each dish. Each recipe has been meticulously tested, ensuring the utmost authenticity and deliciousness. Get ready to explore an array of mouthwatering seafood dishes such as succulent steamed fish seasoned with aromatic ginger and scallions, velvety braised shark's fin soup, and crispy fried oyster cakes bursting with umami flavors. Delight your taste buds with the innovative "lychee pork" dish, featuring tender pork simmered in a fragrant lychee-infused sauce that perfectly balances sweetness and savory notes. From classic Fujianese snacks like the popular Fuzhou fish balls, to comforting soups and stews crafted with seasonal ingredients, this cookbook presents an extensive repertoire of dishes that showcase the richness and diversity of Fujian cuisine. Experience the art of "clear-steaming," a technique used to highlight the natural flavors of seafood and vegetables, and embrace the indulgence of "red-braising," creating deeply flavored dishes with a touch of sweetness. Taste of Fujian goes beyond just recipes, offering a glimpse into the cultural heritage of the region. Discover the fascinating stories behind Fujian's culinary traditions, and gain a deeper understanding of the historical influences that have shaped its distinctive flavors. Immerse yourself in the vibrant spices, unique ingredients, and artistic presentation that set Fujian cuisine apart. Whether you are a seasoned cook or a curious culinary adventurer, Taste of Fujian: Authentic Dishes From South East China is the ultimate guide to explore the authentic flavors and techniques of Fujianese cooking. With its meticulous attention to detail, this cookbook will be your trusted companion on a gastronomic journey through the captivating world of Fujian cuisine. Elevate your cooking skills and embark on a delightful exploration of this vibrant culinary heritage with Taste of Fujian.

Exploring China: A Culinary Adventure

Author	: Ching-He Huang
Publisher	: Random House
Total Pages	: 276
Release	: 2012-08-14
Genre	: Cooking
ISBN	: 1446417980

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Exploring China: A Culinary Adventure is the delightful companion book to the BBC TV Show featuring their culinary adventure across China Two of the most highly respected authorities on Chinese and Oriental cooking today, Ken Hom and Ching-He Huang, come together in this exciting cookbook and is the result of their journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected as shown in the BBC TV show. They tell the story of China, both old and new, through food. Each recipe in the book features a back story from Ken and Ching so you can learn the secret stories behind all your old favourite recipes and be inspired to find new ones. They cook with local families, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China's gastronomic capital. Ken is the old-hand who brought the wok to the West and Ching-He is the energetic newcomer. Together they uncover the secrets of Old China and the techniques of the new, fusing them together to create a unique and authoritative perspective on Chinese food that will surprise and inform.

Phoenix Claws and Jade Trees

Author	: Kian Lam Kho
Publisher	: Clarkson Potter
Total Pages	: 370
Release	: 2015-09-29
Genre	: Cooking
ISBN	: 0385344694

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Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.