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Cook s Guide to Asian Vegetables

Cook s Guide to Asian Vegetables Author Wendy Hutton
ISBN-10 9781462907168
Release 2012-11-20
Pages 208
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Here at last is a book which all cooks need to know about the fast-growing list of Asian vegetables found in Asian grocery stores and specialty gourmet shops. With attractive watercolors and photographs, A Cook's Guide to Asian Vegetables helps you identify more than 170 vegetables and vegetable products commonly used in Asian cuisine and sold world-wide. Categories include: Beans, peas, pulses Cabbage and other leafy greens Fruiting vegetables Gourds and melons Herbs Mushrooms and other fungi The onion family Preserved vegetables Seaweeds Tofu and other soy products Tubers, stems, and roots Any many more! This Asian cookbook offers insightful tips on how cooks have used the vegetables throughout history; their appearance, nutritional content and flavor; selection, storage and preparation as well as information on traditional Asian herbal remedies and folk beliefs. Fresh, dried and preserved vegetables and herbs are described in this volume, together with simple recipes from around Asia that demonstrate how various vegetables can be served. This cookbook also features over 100 recipes to craft delicious vegetable dishes from all over Asia.



Beyond Bok Choy

Beyond Bok Choy Author Rosa Lo San Ross
ISBN-10 1885183232
Release 1996
Pages 191
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Describes how to cultivate, store, and use Chinese greens, gourds, squashes, roots, tubers, beans, and herbs, and includes seventy recipes



Oriental Vegetables

Oriental Vegetables Author Joy Larkcom
ISBN-10 1568363702
Release 2008
Pages 232
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An indispensable guide to growing and using Oriental vegetables based on ten years of research in China and the author's own garden. Larkcom shows that many lesser-known Oriental vegetables thrive regardless of season and includes over 50 of her own delicious recipes. Bibliography, index, glossary, and seed-outlet listings. Full-color photographs.



Cook s Guide to Asian Vegetables

Cook s Guide to Asian Vegetables Author Wendy Hutton
ISBN-10 9781462907168
Release 2012-11-20
Pages 208
Download Link Click Here

Here at last is a book which all cooks need to know about the fast-growing list of Asian vegetables found in Asian grocery stores and specialty gourmet shops. With attractive watercolors and photographs, A Cook's Guide to Asian Vegetables helps you identify more than 170 vegetables and vegetable products commonly used in Asian cuisine and sold world-wide. Categories include: Beans, peas, pulses Cabbage and other leafy greens Fruiting vegetables Gourds and melons Herbs Mushrooms and other fungi The onion family Preserved vegetables Seaweeds Tofu and other soy products Tubers, stems, and roots Any many more! This Asian cookbook offers insightful tips on how cooks have used the vegetables throughout history; their appearance, nutritional content and flavor; selection, storage and preparation as well as information on traditional Asian herbal remedies and folk beliefs. Fresh, dried and preserved vegetables and herbs are described in this volume, together with simple recipes from around Asia that demonstrate how various vegetables can be served. This cookbook also features over 100 recipes to craft delicious vegetable dishes from all over Asia.



Handy Pocket Guide to Asian Vegetables

Handy Pocket Guide to Asian Vegetables Author Wendy Hutton
ISBN-10 9781462907137
Release 2012-06-19
Pages 64
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Learn the essentials of Asian vegetables with this useful and portable reference book. This handy vegetable guide introduces over 50 tropical vegetables commonly found in Indonesia. Each item is described in detail, and local names as well as botanical names are given. Culinary option, tips on buying, storing and preparation of vegetables, and five mouth-watering recipes are included. Illustrated with beautiful color photographs for easy identification of each vegetable, this book is a "must" for vegetable lovers. Periplus Handy Pocket Guides are practical field guides, useful for identifying various natural objects ranging from plants and animals to gemstones and seashells. Each page of each title throughout the series is filled with clear, precise photographs and informative text. Scientific and local language names are given.



Asian vegetables

Asian vegetables Author Sara Deseran
ISBN-10 0811827593
Release 2001-04-01
Pages 132
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An easy-to-use guide to the Asian food market is designed to help amateur and seasoned cooks alike identify, choose, and prepare a wide variety of wonderfully unusual vegetables and includes more than fifty recipes, from Amaranth and Bok Choy to Lotus Root and Lemongrass. Original.



Vegetables Revised

Vegetables  Revised Author James Peterson
ISBN-10 9781607742050
Release 2012-03-27
Pages 400
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A master class on vegetables with award-winning cookbook author and renowned cooking instructor James Peterson Have you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education withVegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars. Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. You’ll begin by stemming, seeding, peeling, chopping, slicing, dicing, mincing, crushing, and pureeing, then explore less familiar but no-less-useful skills such as turning turnips, charring chile peppers, and frenching French green beans. Once the prepping is complete, Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying. The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use. Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways. He offers dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi. There are some surprises, as well. For instance, the hardworking cabbage is pickled, potted, steamed, stir-fried, stuffed, and slawed, but when it appears in theCabbage Potée with Braised Duck Legs, it is transformed into a black-tie entrée. TheBaked Morels Stuffed with Foie Gras is an unapologetically upscale variation on basic stuffed mushrooms, and in his iconic Eggplant Parmesan, Peterson confesses to changing the recipe every time he makes it—and urges you to do the same! So the next time you spot some salsify at the farmers’ market, don’t be daunted—buy some and give the Artichoke, Morel, and Salisfy Salad a chance. If tender little broccolini show up in your neighborhood grocer’s, be sure to try the savory-sweetBroccolini with Pancetta, Anchovies, and Raisins. And when your fifth backyard bumper crop of summer tomatoes has your family longing for take-out after weeks of tomato soup, tomato salads, and tomato sauces, bring them back to the table with Twice-Baked Garlic and Tomato Soufflés. Whether you’re an iconoclastic cook looking to broaden your culinary horizons, or a tradition-minded home chef hoping to polish your prep skills while expanding your repertoire, Vegetables will become your essential go-to reference.



A Cook s Guide to Chinese Vegetables

A Cook s Guide to Chinese Vegetables Author Martha Dahlen
ISBN-10 9781935842033
Release 2010-07-19
Pages
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This electronic book is the sixth incarnation of my “vegetable book”. The very first version, covering 30 vegetables, was named A Guide to Chinese Market Vegetablesand appeared in 1980. It was extraordinarily popular (on the best seller list of the South China Morning Post for almost a year), so we did the obvious, producing its sequel, A Further Guide to Chinese Market Vegetables. In 1982, the two were combined in a single volume, A Popular Guide to Chinese Market Vegetables, which was sold internationally. After it went out of print, I updated the text and republished it as A Cook’s Guide to Chinese Vegetables (1992). In 1995, I revised the text substantially for a second edition. This electronic book is essentially the same as the 1995 print edition, with the addition of two vegetables (chard, mitsuba) that had been only in the earliest editions. It differs from the original in that page numbers have been replaced by bi-directional hypertext links, and the illustrations have been moved to the beginning of each section. The purpose of this book is to provide practical information for someone buying fresh produce in a Chinese or Asian market. The seasonal variety of roots, shoots, greens and melons can be fascinating but ultimately daunting. What is it? How do I choose a good one? Should it be green or yellow, soft or hard? Peeled or left whole? And then, how to serve it? Is that the flavor it should have, or have I done something wrong? The following pages attempt to answer these questions clearly and concisely. They also attempt to describe how the Chinese prepare vegetables that we consider “Western”. Vegetables do not, after all, owe allegiance to any one nation or culture; preparing the vegetable you know in ways you hadn’t though of can be an adventure too. Thus, in the following pages, each vegetable’s description includes cooking advice for preparing it in both Western and Chinese styles. Many include recipes. For the Chinese comments, both advice and recipes come from Hong Kong cooks—friends, mothers, mothers of friends, and even vegetable vendors (in Hong Kong, it seems, everyone has a recipe!). Consequently the ‘recipes’ tend to be general guidelines rather than elaborate formulas. Good cooking comes from experience—both in choosing fresh produce, and in the actual preparation--plus good taste, and both develop over time. In addition, each vegetable’s description includes brief comments on its nature in terms of Chinese concepts of nutrition. Following this Foreword, there is a brief section describing these concepts in more detail. The essential nature of the foodstuff and its effects on the body as an energy system are not only fundamental to Chinese cooking but also, simply, what every Cantonese housewife knows. How a vegetable or an ingredient acts in the body as it is digested influences what ingredients are cooked together, in what season they are served, and to whom they are served. These are principles of nutrition in dynamic, living systems that have been tested over centuries. Modern Western cuisine, it seems, has nothing comparable. Interestingly, applying these principles produces meals that are not only nutritious but also extraordinarily delicious. New to the 2010 Edition This ePub book differs from the original in that page numbers have been replaced by bi-directional hypertext links, and the illustrations have been moved to the beginning of each section.



Vegetables Every Day

Vegetables Every Day Author Jack Bishop
ISBN-10 9780060192211
Release 2001-04-03
Pages 416
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The fresh vegetable sections in most supermarkets, farmers' markets, and gourmet groceries are overflowing with an amazing range of produce, both familiar and exotic. Consumers are tempted by kale and kohlrabi, taro and tomatillos, bok choy and burdock, along with all the familiar choices. Now acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to this bounty of produce, complete with selection tips, preparation instructions, and hundreds of recipes for more than sixty-six commonly available vegetables. With Bishop's expert advice, you'll learn how to coax the very best flavor from every vegetable, whether it's a carrot, cauliflower, or cardoon. Wondering how and when to buy the sweetest green beans? Bishop suggests buying at the height of summer, and selecting beans that are crisp and slim (older, thicker beans will be mealy and bland). Confused about how to cook the spring's first sorrel? Bishop offers such unique and delicious dishes as Sorrel and Potato Soup and Sorrel Frittata. These recipes -- like all 350 in the book -- are clear and uncomplicated, ensuring success for even the novice cook. So whether you are looking for a salad or side dish, a vibrant main course, or simply great mashed potatoes, you are sure to find it in this essential kitchen companion. We all know that vegetables are the key to healthful eating -- now it's time to discover how great they can taste, each and every day!



Edible Asian Garden

Edible Asian Garden Author Rosalind Creasy
ISBN-10 9781462917631
Release 2015-11-24
Pages 112
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With beautiful photography and region-specific growing tips, The Edible Asian Garden features delicious recipes and gardening techniques from China, Japan, India and Southeast Asia. With plant information and practical how-to, author Rosalind Creasy takes us on a tour of three of her own successful Asian gardens—one suitable for cool weather, another for warmer weather, and a stir-fry garden—to show the variety of vegetables that can be grown in a range of climates and for a variety of purposes. In "The Asian Garden Encyclopedia," Creasy gives information for 108 distinct varieties of Asian vegetables. Looking for a novel ingredient to add to Friday night stir-fry supper? Why not grow it—the Resources section offers many seed sources for Asian vegetables that are easier to plant than to find at your local market. Finally, in the Recipes section, Creasy presents common Asian ingredients and cooking methods. Featured Asian recipes include: Pickled Ginger Lemon Grass Tea Carrot and Garlic Stir-fry Pea Shoots with Crab Sauce Thai Chicken Soup with Pigeon Peas Vietnamese Salad Rolls Winter Squash, Japanese Style Thai Red Vegetable Curry Vegetable Tempura And many more!



Vegetable Love

Vegetable Love Author Barbara Kafka
ISBN-10 1579651682
Release 2005
Pages 708
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Provides instructions for seven hundred and fifty recipes that utilize vegetables, including tabbouleh with red and hot peppers, chard gratin, creamy carrot soup, and morels with rhubarb and asparagus.



The Chinese Kitchen Garden

The Chinese Kitchen Garden Author Wendy Kiang-Spray
ISBN-10 9781604697827
Release 2017-02-08
Pages 240
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Winner of the Garden Writers Association 2018 Silver Medal of Achievement Wendy Kiang-Spray’s family has strong culinary and gardening traditions. In The Chinese Kitchen Garden, she beautifully blends the story of her family’s cultural heritage with growing information for 38 Chinese vegetables—like lotus root, garlic, chives, and eggplant—and 25 traditional recipes like congee, dumplings, and bok choy stir-fry. Organized by season, you’ll learn what to grow in spring and what to cook in winter.



Eat Your Vegetables

Eat Your Vegetables Author Joe Yonan
ISBN-10 9781607744436
Release 2013-08-06
Pages 204
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A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved Washington Post editor and author of Serve Yourself. An increasing number of Americans are turning to plant-based diets, both for their health and the economic benefits. And for many, they are the only one in their household who has made the change--making it the perfect time for this book of vegetarian, flexitarian, and vegan recipes specifically sized for single portions. In addition to 80 delectable and satisfying recipes, Eat Your Vegetables features essays on moving beyond mock meat and the evolution of vegetarian restaurants, as well as economical tips for shopping for, storing, and reusing ingredients.



Uncommon Fruits and Vegetables

Uncommon Fruits and Vegetables Author Elizabeth Schneider
ISBN-10 9780060916695
Release 2010-06-08
Pages 544
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Describes a variety of unusual fruits and vegetables from around the world, explains how to select and store each food, and provides a variety of recipes



The Chinese Kitchen Garden

The Chinese Kitchen Garden Author Wendy Kiang-Spray
ISBN-10 9781604696776
Release 2017-02-08
Pages 240
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The Chinese Kitchen Garden shares growing information for 38 Chinese vegetables along with 25 traditional recipes. Throughout, you'll learn how to improve soil, make compost, sow seeds, and more.



The Asian Grocery Store Demystified

The Asian Grocery Store Demystified Author Linda Bladholm
ISBN-10 9781250126955
Release 2016-06-21
Pages 240
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A food lover's guide to all the best ingredients. Do you want to prepare an Asian meal as delectable as those in restaurants? Are you too intimidated by the exotic ingredients to try? And what's inside those mysterious bottles, bags, and boxes in your local Asian grocery store anyway? This handy Take it With You guide provides the answers. Author Linda Bladholm, who has lived, worked, cooked, and dined in locales as diverse as Singapore, Malaysia, Indonesia, Thailand, Japan, Hong Kong, China, Korea, Laos, and Vietnam, takes you on a tour of a typical Asian grocery store and expertly describes what you'll find. Make Your Next Shopping Trip a Successful and Fascinating Journey. Peppered with over 400 illustrations, plus stories about the ingredients used in every major Asian cuisine, this guidebook identifies and tells you how to use the vast array of meats, fruits, vegetables, noodles, tofu, rice, and delicacies. A bonus section of the author's favorite recipes will help you create savory, authentic dishes that will impress everyone-- and it will open a window onto the remarkable civilizations of the Orient.



Root to stalk Cooking

Root to stalk Cooking Author Tara Duggan
ISBN-10 9781607744122
Release 2013
Pages 201
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Reveals a new world of flavors through a focus on overlooked parts of vegetables, including stalks, tops, fronds and stems, with advice on reducing waste and saving money through seventy recipes that teach cooks how to think differently about the producethey buy and grow.