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China The Cookbook

China  The Cookbook Author Kei Lum Chan
ISBN-10 0714872245
Release 2016-09-19
Pages 720
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The definitive cookbook bible of the world’s most popular and oldest cuisine 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 eight major regions and numerous minor 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.



A Wong The Cookbook

A  Wong     The Cookbook Author Andrew Wong
ISBN-10 9781784720612
Release 2015-09-03
Pages 240
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a gorgeous cookbook filled with passion and soul' - Ken Hom From Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued five-spiced Dover sole and Singapore noodles, A. Wong - The Cookbook offers a host of new and exciting authentic Chinese recipes. Andrew Wong's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London's Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other. Praise for A.Wong: 'The joy of A. Wong...and it is a joy - is in the detail' - Lisa Markwell, The Independent 'You know what this is? This is Modern British Chinese, and I think the first of it I have ever seen' - Giles Coren, The Times 'Presentation is delicious. A nest of shredded filo cradles slow-cooked, tea-smoked eggs dusted with satay powder. If that's not sensory overload enough, a burning stick of cinnamon breathes scented smoke over it' - Marina O'Loughlin, Guardian



The Expat Kitchen

The Expat Kitchen Author Blanche David-Gallardo
ISBN-10 9786214200740
Release 2017-11-15
Pages 432
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The Expat Kitchen is a practical cookbook for a range of culinary expertise, from the novice to the knowledgeable cook, from the career woman/man with little time to spare for food preparation, to the skilled and consummate cook who will happily slave over a hot stove for hours preparing the perfect meal for friends and family, to the simple housewife looking to perk up the appetite of picky eaters in the family. Above all, it reflects and offers a cosmopolitan view of Filipino food and the Filipino palate, consistent with the changing tastes and lifestyles of today’s widely-traveled and well-informed Filipino.



The Chinese Chicken Cookbook

The Chinese Chicken Cookbook Author Eileen Yin-Fei Lo
ISBN-10 1416595937
Release 2007-11-01
Pages 256
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A Simon & Schuster eBook. Simon & Schuster has a great book for every reader.



The Good Immigrants

The Good Immigrants Author Madeline Y. Hsu
ISBN-10 9781400866373
Release 2015-04-27
Pages 352
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Conventionally, US immigration history has been understood through the lens of restriction and those who have been barred from getting in. In contrast, The Good Immigrants considers immigration from the perspective of Chinese elites—intellectuals, businessmen, and students—who gained entrance because of immigration exemptions. Exploring a century of Chinese migrations, Madeline Hsu looks at how the model minority characteristics of many Asian Americans resulted from US policies that screened for those with the highest credentials in the most employable fields, enhancing American economic competitiveness. The earliest US immigration restrictions targeted Chinese people but exempted students as well as individuals who might extend America's influence in China. Western-educated Chinese such as Madame Chiang Kai-shek became symbols of the US impact on China, even as they patriotically advocated for China's modernization. World War II and the rise of communism transformed Chinese students abroad into refugees, and the Cold War magnified the importance of their talent and training. As a result, Congress legislated piecemeal legal measures to enable Chinese of good standing with professional skills to become citizens. Pressures mounted to reform American discriminatory immigration laws, culminating with the 1965 Immigration Act. Filled with narratives featuring such renowned Chinese immigrants as I. M. Pei, The Good Immigrants examines the shifts in immigration laws and perceptions of cultural traits that enabled Asians to remain in the United States as exemplary, productive Americans.



Stir Frying to the Sky s Edge

Stir Frying to the Sky s Edge Author Grace Young
ISBN-10 9781416580737
Release 2010-05-04
Pages 336
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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.



A Dash A Pinch A Smidgen More Than a Cookbook

A Dash    A Pinch    A Smidgen    More Than a Cookbook Author Grady County Historical Society
ISBN-10 9781300355649
Release
Pages
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A Dash A Pinch A Smidgen More Than a Cookbook has been writing in one form or another for most of life. You can find so many inspiration from A Dash A Pinch A Smidgen More Than a Cookbook also informative, and entertaining. Click DOWNLOAD or Read Online button to get full A Dash A Pinch A Smidgen More Than a Cookbook book for free.



Michael Mina

Michael Mina Author Michael Mina
ISBN-10 9780316101943
Release 2010-01-30
Pages 272
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A world-class chef and restaurateur shares his secrets and reveals how to create his trio concept, where a master recipe is followed by three flavor variations. Accompanying the trios are Mina's classic and most requested recipes from his restaurants. Full color.



Chinese Feasts Festivals

Chinese Feasts   Festivals Author S. C. Moey
ISBN-10 9781462907359
Release 2012-11-27
Pages 144
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This beautifully illustrated Chinese cookbook features all the most popular feast and festival food along with a wealth information. It is often said that the Chinese live to eat. Happily for them, the rich culinary tradition of China is largely inspired by a calendar year filled with a generous round of joyous occasions—festivals, reunions, weddings and anniversaries—for eating, drinking and making merry. And, of course, for paying homage to the gods and ancestors. Food, fittingly, is a combination of flavors and symbols (wealth, happiness, luck, prosperity), a spiritual celebration and an earthly pleasure. Chinese Feasts & Festivals, S.C. Moey has assembled a number of facts and fancies as well as a collection of festival specialties for the Chinese food lover to read and enjoy or, if the spirit takes flight, cook up a feast that will impress both mortals and ancestors and win the approval of the gods. Authentic Chinese recipes include: Drunken Chicken Steamed Duck with Bamboo Shoots Five Spice Rolls Spicy Sichuanese Lamb Sweet and Sour Fish Chinese Lettuce Leaf Cups Yangzhou Fried Rice Sweet Red Bean Pancakes Steamed Rice Flour Cupcakes New Years Cakes



The Gourmet Chinese Regional Cookbook

The Gourmet Chinese Regional Cookbook Author Calvin B. T. Lee
ISBN-10 9781935842118
Release 2010-10-11
Pages
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The Gourmet Chinese Regional Cookbook has been writing in one form or another for most of life. You can find so many inspiration from The Gourmet Chinese Regional Cookbook also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Gourmet Chinese Regional Cookbook book for free.



The Wisdom of the Chinese Kitchen

The Wisdom of the Chinese Kitchen Author Grace Young
ISBN-10 9781439142561
Release 2014-07-01
Pages 304
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The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each chapter begins with its own engaging story, offering insight into the Chinese beliefs that surround life-enhancing and spiritually calming meals. In addition, personal family photographs illustrate these stories and capture the spirit of China before the Revolution, when Young's family lived in Canton, Shanghai, and Hong Kong. The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes -- such as Shark's Fin Soup and West Lake Duck -- that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity. In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past.



The American Cookbook

The American Cookbook Author Carol Fisher
ISBN-10 0786423420
Release 2006
Pages 260
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This book serves up the American cookbook as a tasty sampler of history, geography, and culture, revealing the influence of political events, social movements, and technological change. Multiple bibliographies list notable American cookbooks, product cookbooks and booklets, alternative format cookbooks, and culinary books.



Complete Chinese Cookbook

Complete Chinese Cookbook Author Ken Hom
ISBN-10 9781409074199
Release 2011-11-30
Pages 352
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Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals. Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.



Pei Mei s Chinese Cookbook Volume 2

Pei Mei s Chinese Cookbook Volume 2 Author Fu Pei Mei
ISBN-10 9781935842057
Release 2010-08-31
Pages
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Pei Mei s Chinese Cookbook Volume 2 has been writing in one form or another for most of life. You can find so many inspiration from Pei Mei s Chinese Cookbook Volume 2 also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Pei Mei s Chinese Cookbook Volume 2 book for free.



Yan Kit s Classic Chinese Cookbook

Yan Kit s Classic Chinese Cookbook Author Yan-kit So
ISBN-10 9780241204993
Release 2015-01-16
Pages 256
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A visual guide that demystifies the art of Chinese cookery - now available in PDF Enjoy authentic Chinese cooking with step-by-step demonstrations of traditional preparation and cooking techniques. Step-by-step techniques and images of specialist ingredients and equipment provide you with the foundation to create over 140 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. Includes a visual guide to specialist ingredients and equipment for easy identification when shopping and recipes for simple family meals to banquets, so you can leave the Chinese takeaway menu in the drawer. Menus are drawn from Szechwan, Cantonese, Peking and Shaghai and with Yan-kit's Classic Chinese Cookbook you will see just how simple and rewarding cooking Chinese food can be.



Pei Mei s Chinese Cookbook Volume 3

Pei Mei s Chinese Cookbook Volume 3 Author Fu Pei Mei
ISBN-10 9781935842064
Release 2010-08-30
Pages
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The publication of the three volumes of “Pei Mei’s Chinese Cookbook,” in 1969, 1974, and 1979 were the first to teach authentic regional style Chinese cooking to the public. They were among the first to have full color pictures of the finished dish. It was easy to follow the recipes due to clear and concise instructions and being well laid out. Each recipe is met with enthusiasm by guests. “Pei-Mei’s Cookbooks” demystified Chinese cooking techniques. They taught the proper use of the cleaver, that the degree of heat is always critical, and that thickness and ingredient size contribute to texture, taste, and visual delight. The three volumes became de rigueur for every bride, and copies, often with hand-written notes in the margins, have been passed down from mother to daughter to granddaughter in both China and the United States for years. he third volume is organized regionally, specific to specific provinces such as Kiang-Che, Canton, Szu-Chuan, Pei-Ping, Hu-Nam, Fu-Kien, and Taiwan. It describes dishes for formal dinners and banquets, along with instructions on how to present and conduct a formal dinner.



Seven Controlled Vocabularies and Obituary 2004 The Joy of Cooking

Seven Controlled Vocabularies and Obituary 2004  The Joy of Cooking Author Tan Lin
ISBN-10 9780819569882
Release 2010-03-01
Pages 224
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Winner of the Association for Asian American Studies Book Award in Poetry (2012) How do we read a book as an object in a network, in a post-book, post-reading, meta-data environment? Seven Controlled Vocabularies models a generic book, a kind of field guide to the arts, wherein distinctions between various aesthetic disciplines are relaxed or dissolved and where avant-garde notions of difficulty are replaced with more relaxing and ambient formats such as yoga, disco, and meditation. Each of the book’s seven sections is devoted to a particular art form—film, photography, painting, the novel, architecture, music, and theory—and includes both text and found photographs as it explores the idea of what it means to be a book in an era when reading is disappearing into a diverse array of cultural products, media formats, and aesthetic practices. Seven Controlled Vocabularies will be available in a variety of print and electronic book delivery systems and formats.