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All Under Heaven

All Under Heaven Author Carolyn Phillips
ISBN-10 9781607749820
Release 2016
Pages 524
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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



All Under Heaven

All Under Heaven Author Carolyn Phillips
ISBN-10 9781607749837
Release 2016-08-30
Pages 524
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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



Mastering the Art of Chinese Cooking

Mastering the Art of Chinese Cooking Author Eileen Yin-Fei Lo
ISBN-10 9780811878708
Release 2012-05-18
Pages 384
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This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.



The Dim Sum Field Guide

The Dim Sum Field Guide Author Carolyn Phillips
ISBN-10 9781607749578
Release 2016-08-30
Pages 176
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A whimsically illustrated yet authoritative guide to the "taxonomy" of dim sum, based on a popular Lucky Peach story. Author and illustrator Carolyn Phillips demystifies the rich, nuanced culinary institution of teahouse snacks in The Dim Sum Field Guide, a pocket-size, definitive resource featuring 80 hand-drawn illustrations. With entries for all the dim sum classics--including siu mai, xiaolongbao, char siu, roast duck, and even sweets like milk tarts and black sesame rolls--this handy reference is perfect for bringing on-the-go to your next dim sum outing. Armchair travelers and Asian food enthusiasts alike will be delighted by this detailed yet accessible look at the distinctly Chinese art of eating well. — NPR's Best Books of 2016



Land of Fish and Rice Recipes from the Culinary Heart of China

Land of Fish and Rice  Recipes from the Culinary Heart of China Author Fuchsia Dunlop
ISBN-10 9780393254396
Release 2016-10-18
Pages 416
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2017 Nominee for James Beard Cookbook Award: International 2017 Nominee for IACP Cookbook Award: International The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions. Winner, 2016 Andre Simon award (UK) Winner, 2017 Cookbook of the Year (British Guild of Food Writers)



The Chinese Cookbook

The Chinese Cookbook Author Craig Claiborne
ISBN-10 9781935842231
Release 2011-09-30
Pages
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The Chinese Cookbook has been writing in one form or another for most of life. You can find so many inspiration from The Chinese Cookbook also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Chinese Cookbook book for free.



Every Grain of Rice Simple Chinese Home Cooking

Every Grain of Rice  Simple Chinese Home Cooking Author Fuchsia Dunlop
ISBN-10 9780393089042
Release 2013-02-04
Pages 351
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A culinary reference features southern Chinese recipes, shares a comprehensive introduction to key seasonings and techniques, and offers such options as smoky eggplant with garlic, twice-cooked pork, and emergency midnight noodles.



The Modern Art of Chinese Cooking

The Modern Art of Chinese Cooking Author Barbara Tropp
ISBN-10 0688146112
Release 1996-04-15
Pages 624
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This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes.



The Food and Cooking of Shanghai and East China

The Food and Cooking of Shanghai and East China Author Terry Tan
ISBN-10 1903141915
Release 2012
Pages 160
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75 authentic regional recipes from Shanghai, Zhejing, Fujian, Anhui, Jiangsu and Jangxi, with beautiful photographs



All Under Heaven

All Under Heaven Author Rayne Kruger
ISBN-10 UOM:39015058100499
Release 2003-12-30
Pages 432
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A one-volume narrative history of China, from the earliest inhabitants to the twentieth century, for a popular readership China is a country with an ancient and highly sophisticated civilization of which the Chinese have been justly proud.When the countries of Europe were struggling to move beyond mud huts and stone tools the Chinese already had a highly complex society and were creating works of great beauty. Yet, although it has for many years been a source of great fascination to the West, the history of China remains a mystery to the layman. In this highly accessible narrative written for the general reader, Rayne Kruger produces a synthesis of Chinese history for the non-specialist reader. Rayne Kruger was born in South Africa and began his working life in a Johannesburg goldmine before becoming in succession a lawyer, broadcaster and actor. He emigrated to England in 1947 where he joined the BBC. He wrote a number of successful novels, followed by a history of South Africa (1959) Goodbye Dolly Gray, which has remained in print ever since. An astute business man, he then founded a property group. He subsequently went into partnership with his wife, the successful restauranteur and cookery school entrepreneur Prue Leith (business woman of the year 1990). He died on 21 December 2002.



Classic Food of China

Classic Food of China Author Yan-kit So
ISBN-10 0333569075
Release 1992
Pages 387
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Classic Food of China has been writing in one form or another for most of life. You can find so many inspiration from Classic Food of China also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Classic Food of China book for free.



Simple Chinese Cooking

Simple Chinese Cooking Author Kylie Kwong
ISBN-10 0718149521
Release 2006
Pages 304
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Cooking Chinese food at home has never been easier all you need are these wonderfully easy-to-follow recipes and a decent wok. Kylie Kwongrs"s philosophy is to use the freshest produce and cook it simply to make the most of the clean flavours. All the necessary ingredients are readily available and Kyliers"s recipes are friendly and straightforward. In no time, yours"ll be cooking everyday favourites like Sweetcorn Soup and Prawn Fried Rice on weeknights and exciting feasts of Sichuan Chicken Salad, Prawn Wontons, Crispy-Skin Runny Eggs and a perfect Sweet and Sour Pork for the weekend. Enhanced by inspiring photographs of all the finished dishes, and with step-by-step pictures to guide you through their preparation, Simple Chinese Cooking will never be far from your kitchen.



The Cultural Revolution Cookbook

The Cultural Revolution Cookbook Author Sasha Gong
ISBN-10 9881998468
Release 2011
Pages 157
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Presents a collection of healthy and easy-to-make Chinese recipes from the villages interspersed with a personal narrative and historical context.



Phoenix Claws and Jade Trees

Phoenix Claws and Jade Trees Author Kian Lam Kho
ISBN-10 9780385344692
Release 2015-09-29
Pages 368
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Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques. 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 one learns how to dry stir-fry chicken, one 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 they encounter or can imagine.



Cooking from China s Fujian Province

Cooking from China s Fujian Province Author Jacqueline M. Newman
ISBN-10 078181183X
Release 2008
Pages 258
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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.



Florence Lin s Chinese regional cookbook

Florence Lin s Chinese regional cookbook Author Florence Lin
ISBN-10 UCSC:32106015044123
Release 1975
Pages 342
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Florence Lin s Chinese regional cookbook has been writing in one form or another for most of life. You can find so many inspiration from Florence Lin s Chinese regional cookbook also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Florence Lin s Chinese regional cookbook book for free.



Revolutionary Chinese Cookbook

Revolutionary Chinese Cookbook Author Fuchsia Dunlop
ISBN-10 0393062228
Release 2007
Pages 304
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Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.