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| Author | : Martin Yan |
| Publisher | : Kqed Books |
| Total Pages | : 0 |
| Release | : 1997 |
| Genre | : Cookery, Oriental |
| ISBN | : 9780912333328 |
The companion volume to the new PBS season of "Yan Can Cook" takes readers on the ultimate cook's tour of Asia, exploring each country's culture and cuisine separately. Recipes are accompanied by stunning color food shots with helpful preparation tips and techniques. 56 color photos. Map.
| Author | : Martin Yan |
| Publisher | : |
| Total Pages | : 276 |
| Release | : 2001 |
| Genre | : Cookery, Asian |
| ISBN | : |
Join certified Chinese Master Chef Martin Yan as he revisits Asia on an insider's tour of three memorable and inspiring cuisines. Collecting recipes from top hotels and restaurants, food stalls, and home kitchens, Martin provides yet another definitive look at Asian cuisine in all its diversity. He first visits Hong Kong--where it all started for him as a thirteen-year-old restaurant apprentice--to decipher the vastly creative wonders of this culinary crossroads. Martin then heads to Taiwan, where he uncovers a microcosm of Chinese cuisine, with elements derived from every region and style found on the mainland. Finally, Martin takes his inaugural tour of Thailand, not so much visiting the country as experiencing it in its entire splendor, culinary and otherwise. The journey takes him from Chiang Mai in the north to Bangkok, the country's heart, to the spectacular beaches of the south. The range of Martin's experiences reflects the ingenuity and diversity of the cuisine, which, simply put, is like nothing else in the world. The companion book to his latest public television show, MARTIN YAN'S ASIAN FAVORITES continues Chef Yan's comprehensive exploration of the various cultures and cuisines of Asia.* Yan Can Cook: Asian Favorites will air nationwide on public television stations continuously over the next two years.* Includes 150 recipes and over 75 food and location photos.* Martin Yan is the author of 24 cookbooks and has been the host of more than 1,750 cooking shows.* Martin Yan's books have sold over 1.5 million copies."There will be new surprises and discoveries on every corner, and new lessons about my Asian neighbors that I'm embarrassed to admit I hadn't already learned. It matters little how many years I have lived in North America. I will forever feel at home in Asia, where I can wander down to any street vendor's food cart or neighborhood restaurant and grab a bite of the same snacks or meal that fed my body and my soul while I was growing up." --From the introduction From the Trade Paperback edition.
| Author | : Martin Yan |
| Publisher | : Chronicle Books |
| Total Pages | : 250 |
| Release | : 2008-04-30 |
| Genre | : Cooking |
| ISBN | : 9780811863964 |
Chef Martin Yan explores the Mandarin, Shanghai, Sichuan, and Cantonese cuisines of China.
| Author | : Martin Yan |
| Publisher | : Kqed Books |
| Total Pages | : 0 |
| Release | : 1995 |
| Genre | : Cooking |
| ISBN | : 9780912333649 |
The host of the popular PBS show, "Yan Can Cook," offers more than one hundred easy-to-prepare recipes for Chinese food, organized by region and adapted to American kitchens, along with notes on regional cuisine and photographs.
| Author | : Pascal Godefroit |
| Publisher | : Indiana University Press |
| Total Pages | : 648 |
| Release | : 2012-07-05 |
| Genre | : Science |
| ISBN | : 0253005701 |
In 1878, the first complete dinosaur skeleton was discovered in a coal mine in Bernissart, Belgium. Iguanodon, first described by Gideon Mantell on the basis of fragments discovered in England in 1824, was initially reconstructed as an iguana-like reptile or a heavily built, horned quadruped. However, the Bernissart skeleton changed all that. The animal was displayed in an upright posture similar to a kangaroo, and later with its tail off the ground like the dinosaur we know of today. Focusing on the Bernissant discoveries, this book presents the latest research on Iguanodon and other denizens of the Cretaceous ecosystems of Europe, Asia, and Africa. Pascal Godefroit and contributors consider the Bernissart locality itself and the new research programs that are underway there. The book also presents a systematic revision of Iguanodon; new material from Spain, Romania, China, and Kazakhstan; studies of other Early Cretaceous terrestrial ecosystems; and examinations of Cretaceous vertebrate faunas.
| Author | : Martin Yan |
| Publisher | : William Morrow Cookbooks |
| Total Pages | : 400 |
| Release | : 2002-10-22 |
| Genre | : Cooking |
| ISBN | : 9780060084752 |
When it comes to Chinese cooking, no one has as much culinary talent and encyclopedic knowledge as Martin Yan. That talent and knowledge are presented here in Martin Yan's Chinatown Cooking, a companion volume to his new public television series. Martin takes you on an unforgettable culinary journey through the gates of eleven Chinatowns around the world. Visit the streets, shops, homes, and restaurants you would never experience without Martin as your guide. From London to San Francisco to Yokohama, Martin introduces shopkeepers, chefs, and home cooks who, for the first time, share their cooking secrets. And as you travel the globe with Martin, you'll discover how Chinese food is different in Macau, Singapore, and Sydney. Each of the eleven cities is featured along with a list of Martin's favorite restaurants and his favorite dishes and house specialties. Learn Martin's tips for ordering in Chinese restaurants and dim sum parlors. Discover how Chinese food and culture are inextricably linked, as Martin explains the significance of traditional festivals and their accompanying symbolic foods. Martin Yan's Chinatown Cooking has stunning full-color photography throughout and recipes that make it easy for cooks to create more than two hundred dishes at home, from takeout favorites such as Kung Pao Chicken to restaurant classics such as Steamed Whole Fish with Ginger and Green Onions. Exotic-sounding recipes like Good Fortune Fish Chowder, Flower Drum Crab Baked in the Shell, and Double Harmony Meatballs in Sweet and Sour Sauce are made easy. Don't live near a Chinatown? Try your hand at making your own Roast Duck, Char Siu (barbecued pork), and Gin Doi (sweet sesame balls with duck). Martin makes the exotic familiar by offering tips on unfamiliar ingredients and specific techniques in combination with Chinatown history and culture. Whether you end up cooking a dish at home or enjoying it in your nearest Chinatown neighborhood, Martin teaches you all you need to know about Chinese cuisine and culture. Travel with Martin Yan through a world of Chinatowns and satisfy your taste for adventure with Martin Yan's Chinatown Cooking.
| Author | : Martin Yan |
| Publisher | : Bay Books (CA) |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Cooking |
| ISBN | : 9781579595265 |
In this comprehensive guide to Asian cooking, Martin Yan has collected his favorite recipes and best advice from almost 20 years of his long-running public television series, "Yan Can Cook."
| Author | : Grace Young |
| Publisher | : Simon and Schuster |
| Total Pages | : 256 |
| Release | : 2013-06-25 |
| Genre | : Cooking |
| ISBN | : 1476740240 |
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.
| Author | : Lan Yan |
| Publisher | : HarperCollins |
| Total Pages | : 406 |
| Release | : 2020-01-28 |
| Genre | : Biography & Autobiography |
| ISBN | : 0062899821 |
Through the sweeping cultural and historical transformations of China, entrepreneur Lan Yan traces her family’s history through early 20th Century to present day. The history of the Yan family is inseparable from the history of China over the last century. One of the most influential business leaders of China today, Lan Yan grew up in the company of the country’s powerful elite, including Mao Zedong, Zhou Enlai, and Deng Xiaoping. Her grandfather, Yan Baohang, originally a nationalist and ally of Chiang Kai-shek, later joined the communists and worked as a spy during World War II, never falling out of favor with Soong May-ling, aka Mrs. Chiang Kai-shek. Lan’s parents were diplomats, and her father, Yan Mingfu, was Mao’s personal Russian translator. In spite of their elevated status, the Yan’s family life was turned upside down by the Cultural Revolution. One night in 1967, in front of a terrified ten-year-old Lan, Red Guards burst into the family home and arrested her grandfather. Days later, her father was arrested, accused of spying for the Soviet Union. Her mother, Wu Keilang, was branded a counter-revolutionary and forced to go with her daughter to a re-education camp for five years, where Lan came of age as a high school student. In recounting her family history, Lan Yan brings to life a century of Chinese history from the last emperor to present day, including the Cultural Revolution which tore her childhood apart. The reader obtains a rare glimpse into the mysteries of a system which went off the rails and would decimate a large swathe of the intellectual, economic and political elite country. The little girl who was crushed by the Cultural Revolution has become one of the most active businesswomen in her country. In telling her and her family’s story, Lan Yan serves up an intimate account of the history of contemporary China.
| Author | : Martin Yan |
| Publisher | : Toronto, Ont. : Doubleday Canada ; Garden City, N.Y. : Doubleday |
| Total Pages | : 372 |
| Release | : 1981 |
| Genre | : Cookery, Chinese |
| ISBN | : |
Comprehensive compendium of over 200 Chinese recipes. Lavishly illustrated with diagrams, drawings, cartoons and photos. Also has lots of tips on achieving the best results with Chinese ingredients.
