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| Author | : Emily Hahn |
| Publisher | : Silver Burdett Press |
| Total Pages | : 206 |
| Release | : 1981 |
| Genre | : House & Home |
| ISBN | : 9780809400621 |
An introduction to the cuisine of China with colorful illustrations of Chinese dishes accompanied by a spiral bound recipe book
| Author | : Kei Lum Chan |
| Publisher | : Phaidon Press |
| Total Pages | : 0 |
| Release | : 2016-09-19 |
| Genre | : Cooking |
| ISBN | : 9780714872247 |
The definitive cookbook bible of the world’s most popular and oldest cuisine "China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.
| Author | : E. N. Anderson |
| Publisher | : Yale University Press |
| Total Pages | : 334 |
| Release | : 1988-01-01 |
| Genre | : Cooking |
| ISBN | : 9780300047394 |
Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos
| Author | : Veronica Sperling |
| Publisher | : Thunder Bay Press (CA) |
| Total Pages | : 0 |
| Release | : 1998 |
| Genre | : Cookery, Chinese |
| ISBN | : 9781571451385 |
This inspirational cookbook features a fascinating range of Chinese recipes which can easily be prepared in your home. They include old favorites such as sweet and sour pork and barbecued spareribs, as well as some less familiar but equally delicious dishes. The detailed introduction explains essential ingredients and cooking techniques, while clear step-by-step photography makes the recipes easy to follow. Whatever your level of skill, you'll find this book a pleasure to use.
| 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 | : Eileen Yin-Fei Lo |
| Publisher | : Chronicle Books |
| Total Pages | : 388 |
| Release | : 2009-10-28 |
| Genre | : Art |
| ISBN | : 0811859339 |
With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine accessible.
| Author | : Fuchsia Dunlop |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 357 |
| Release | : 2019-11-14 |
| Genre | : Cooking |
| ISBN | : 1526617846 |
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
| Author | : Margaret Gin |
| Publisher | : One Hundred One Productions |
| Total Pages | : 200 |
| Release | : 1984 |
| Genre | : Cooking |
| ISBN | : |
| Author | : Carolyn Phillips |
| Publisher | : Ten Speed Press |
| Total Pages | : 530 |
| Release | : 2016-08-30 |
| Genre | : Cooking |
| ISBN | : 1607749831 |
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016
| Author | : Jacqueline M. Newman |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Cooking |
| ISBN | : 9780781811835 |
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.
