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| Author | : Nina Simonds |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 399 |
| Release | : 2003-09 |
| Genre | : Cooking |
| ISBN | : 9780618379651 |
Presents a combination of traditional recipes and dishes from the various culinary regions of China, introduced by gleanings of history, culture, and anecdote and augmented by a guide to Chinese ingredients, techniques, equipment, and menu planning.
| Author | : Shuhui Huang |
| Publisher | : Wei Chuans Cooking |
| Total Pages | : 205 |
| Release | : 1983 |
| Genre | : Cooking |
| ISBN | : 9780941676083 |
Bilingual: English and Chinese.
| 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 | : Yan-kit So |
| Publisher | : Trafalgar Square Publishing |
| Total Pages | : 0 |
| Release | : 1997-04 |
| Genre | : Chinese |
| ISBN | : 9780333569078 |
| 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 | : Yan-kit So |
| Publisher | : Penguin |
| Total Pages | : 258 |
| Release | : 2015-01-16 |
| Genre | : Cooking |
| ISBN | : 1465439757 |
Celebrated culinary expert Yan-Kit So combines more than 140 colorful Chinese recipes with a comprehensive, step-by-step visual guide to the ingredients, equipment, and techniques that will help you unlock the door to the classic Chinese kitchen. Demystify the art of Chinese cookery with this excellent visual guide. Step-by-step techniques and images of ingredients and equipment provide you with the foundation to create mouthwatering dishes. Impress your guests with your knowledge of the customs for serving authentic Chinese cuisine, or learn how to make dumplings and other enticing dim-sum recipes. You will see just how simple and rewarding cooking Chinese food can be.
| Author | : Mai Leung |
| Publisher | : HarperCollins Publishers |
| Total Pages | : 388 |
| Release | : 1987-08 |
| Genre | : Cooking |
| ISBN | : 9780060914141 |
| Author | : Wendy Hobson |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Cookery, Chinese |
| ISBN | : 9780572028497 |
This collection includes recipes for all the Chinese favorites, including deep-fried prawns, crispy duck, beef noodles, and many more. Special sections feature lesser-known regional cuisine, vegetarian dishes, and even quick-fix snack foods with a Chinese flair. Instructions are clear and easy to follow even for the newcomer to Chinese cuisine.
| 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.
