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Author : Martin Yan
Publisher : Kqed Books
Page : 0 pages
File Size : 48,7 Mb
Release : 1995
Category : Cooking
ISBN : 0912333642
The host of the popular PBS show, "Yan Can Cook," offers more than one hundred easy-to-prepare recipes for Chinese food, organized by region and adapted to American kitchens, along with notes on regional cuisine and photographs.
Author : Martin Yan
Publisher : Chronicle Books
Page : 250 pages
File Size : 49,6 Mb
Release : 2008-04-30
Category : Cooking
ISBN : 0811863964
Chef Martin Yan explores the Mandarin, Shanghai, Sichuan, and Cantonese cuisines of China.
Author : Martin Yan
Publisher : William Morrow Cookbooks
Page : 400 pages
File Size : 49,6 Mb
Release : 2002-10-22
Category : Cooking
ISBN : 0060084758
When it comes to Chinese cooking, no one has as much culinary talent and encyclopedic knowledge as Martin Yan. That talent and knowledge are presented here in Martin Yan's Chinatown Cooking, a companion volume to his new public television series. Martin takes you on an unforgettable culinary journey through the gates of eleven Chinatowns around the world. Visit the streets, shops, homes, and restaurants you would never experience without Martin as your guide. From London to San Francisco to Yokohama, Martin introduces shopkeepers, chefs, and home cooks who, for the first time, share their cooking secrets. And as you travel the globe with Martin, you'll discover how Chinese food is different in Macau, Singapore, and Sydney. Each of the eleven cities is featured along with a list of Martin's favorite restaurants and his favorite dishes and house specialties. Learn Martin's tips for ordering in Chinese restaurants and dim sum parlors. Discover how Chinese food and culture are inextricably linked, as Martin explains the significance of traditional festivals and their accompanying symbolic foods. Martin Yan's Chinatown Cooking has stunning full-color photography throughout and recipes that make it easy for cooks to create more than two hundred dishes at home, from takeout favorites such as Kung Pao Chicken to restaurant classics such as Steamed Whole Fish with Ginger and Green Onions. Exotic-sounding recipes like Good Fortune Fish Chowder, Flower Drum Crab Baked in the Shell, and Double Harmony Meatballs in Sweet and Sour Sauce are made easy. Don't live near a Chinatown? Try your hand at making your own Roast Duck, Char Siu (barbecued pork), and Gin Doi (sweet sesame balls with duck). Martin makes the exotic familiar by offering tips on unfamiliar ingredients and specific techniques in combination with Chinatown history and culture. Whether you end up cooking a dish at home or enjoying it in your nearest Chinatown neighborhood, Martin teaches you all you need to know about Chinese cuisine and culture. Travel with Martin Yan through a world of Chinatowns and satisfy your taste for adventure with Martin Yan's Chinatown Cooking.
Author : Martin Yan
Publisher : Unknown
Page : 260 pages
File Size : 55,6 Mb
Release : 2001
Category : Cooking
ISBN : 1580083706
Join certified Chinese Master Chef Martin Yan as he revisits Asia on an insider's tour of three memorable and inspiring cuisines. Collecting recipes from top hotels and restaurants, food stalls, and home kitchens, Martin provides yet another definitive look at Asian cuisine in all its diversity. He first visits Hong Kong--where it all started for him as a thirteen-year-old restaurant apprentice--to decipher the vastly creative wonders of this culinary crossroads. Martin then heads to Taiwan, where he uncovers a microcosm of Chinese cuisine, with elements derived from every region and style found on the mainland. Finally, Martin takes his inaugural tour of Thailand, not so much visiting the country as experiencing it in its entire splendor, culinary and otherwise. The journey takes him from Chiang Mai in the north to Bangkok, the country's heart, to the spectacular beaches of the south. The range of Martin's experiences reflects the ingenuity and diversity of the cuisine, which, simply put, is like nothing else in the world. The companion book to his latest public television show, MARTIN YAN'S ASIAN FAVORITES continues Chef Yan's comprehensive exploration of the various cultures and cuisines of Asia.* Yan Can Cook: Asian Favorites will air nationwide on public television stations continuously over the next two years.* Includes 150 recipes and over 75 food and location photos.* Martin Yan is the author of 24 cookbooks and has been the host of more than 1,750 cooking shows.* Martin Yan's books have sold over 1.5 million copies."There will be new surprises and discoveries on every corner, and new lessons about my Asian neighbors that I'm embarrassed to admit I hadn't already learned. It matters little how many years I have lived in North America. I will forever feel at home in Asia, where I can wander down to any street vendor's food cart or neighborhood restaurant and grab a bite of the same snacks or meal that fed my body and my soul while I was growing up." --From the introduction
Author : Martin Yan
Publisher : Kqed Books
Page : 0 pages
File Size : 55,9 Mb
Release : 1997
Category : Cookery, Oriental
ISBN : 0912333324
The companion volume to the new PBS season of "Yan Can Cook" takes readers on the ultimate cook's tour of Asia, exploring each country's culture and cuisine separately. Recipes are accompanied by stunning color food shots with helpful preparation tips and techniques. 56 color photos. Map.
Author : Linda Lau Anusasananan
Publisher : Univ of California Press
Page : 312 pages
File Size : 40,5 Mb
Release : 2012-10-08
Category : Cooking
ISBN : 9780520953444
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.
Author : Francine Halvorsen
Publisher : Wiley
Page : 0 pages
File Size : 43,8 Mb
Release : 1996-02-01
Category : Cooking
ISBN : 0471110558
A vivid account of a rich culinary legacy . . .A fabulous collection of 100 delicious, authentic recipes Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan. "Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!" --Jacques Pepin Author, teacher, and host of the PBS-TV series, Today's Gourmet "Francine Halvorsen's travel through Asia, exploring the relationship between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book." -- Martin Yan Television Host, "Yan Can Cook"
Author : Martin Yan
Publisher : Pavilion Books, Limited
Page : 240 pages
File Size : 53,5 Mb
Release : 1999
Category : Cookery, Chinese
ISBN : 1862054185
This volume of over 140 recipes reflects the way Chinese people in Hong Kong and the West cook in 2002. It also includes: straightforward intructions, hints and tips; a section on cooking techniques; and an illustrated glossary of essential ingredients used in Chinese cooking.
Author : Martin Yan
Publisher : Unknown
Page : 276 pages
File Size : 48,9 Mb
Release : 2001
Category : Cookery, Asian
ISBN : UCSD:31822035093525
Join certified Chinese Master Chef Martin Yan as he revisits Asia on an insider's tour of three memorable and inspiring cuisines. Collecting recipes from top hotels and restaurants, food stalls, and home kitchens, Martin provides yet another definitive look at Asian cuisine in all its diversity. He first visits Hong Kong--where it all started for him as a thirteen-year-old restaurant apprentice--to decipher the vastly creative wonders of this culinary crossroads. Martin then heads to Taiwan, where he uncovers a microcosm of Chinese cuisine, with elements derived from every region and style found on the mainland. Finally, Martin takes his inaugural tour of Thailand, not so much visiting the country as experiencing it in its entire splendor, culinary and otherwise. The journey takes him from Chiang Mai in the north to Bangkok, the country's heart, to the spectacular beaches of the south. The range of Martin's experiences reflects the ingenuity and diversity of the cuisine, which, simply put, is like nothing else in the world. The companion book to his latest public television show, MARTIN YAN'S ASIAN FAVORITES continues Chef Yan's comprehensive exploration of the various cultures and cuisines of Asia.* Yan Can Cook: Asian Favorites will air nationwide on public television stations continuously over the next two years.* Includes 150 recipes and over 75 food and location photos.* Martin Yan is the author of 24 cookbooks and has been the host of more than 1,750 cooking shows.* Martin Yan's books have sold over 1.5 million copies."There will be new surprises and discoveries on every corner, and new lessons about my Asian neighbors that I'm embarrassed to admit I hadn't already learned. It matters little how many years I have lived in North America. I will forever feel at home in Asia, where I can wander down to any street vendor's food cart or neighborhood restaurant and grab a bite of the same snacks or meal that fed my body and my soul while I was growing up." --From the introduction From the Trade Paperback edition.
Author : Deh-Ta Hsiung
Publisher : Unknown
Page : 0 pages
File Size : 43,5 Mb
Release : 2005
Category : Cooking, Chinese
ISBN : 1552856836
This book is a celebration of one of the world`s greatest cuisines. It takes readers on a journey from the Peking duck restaurants of Beijing to the kitchens of Shanghai, the tea gardens of Hangzhou and the dim sum chefs of Hong Kong, and reveals the food that defines today`s Chinese cooking -- from the tastiest barbecued spareribs, crispy skin duck, and flash-cooked pea sprouts to simple noodles and congee. The Food of China also provides information on: - Bean curd - Spicy condiments - Banquet food - Unusual sauces - China`s teas. About The Food of... series A culinary journey around the world. Each book in The Food of series is a comprehensive introduction to the world`s great cuisine. These books feature more than 100 delicious recipes that highlight each country`s culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture`s food and cooking techniques.
Author : Jen Lin-Liu
Publisher : Houghton Mifflin Harcourt
Page : 360 pages
File Size : 52,8 Mb
Release : 2008
Category : Biography & Autobiography
ISBN : 0151012911
An engaging look into China's changing cultural landscape through the eyes of a Chinese American who studies the craft of cooking in Shanghai and Beijing. Now in paperback.
Author : Ching-He Huang,Ken Hom
Publisher : Random House
Page : 276 pages
File Size : 42,5 Mb
Release : 2012-08-14
Category : Cooking
ISBN : 9781446417980
Exploring China: A Culinary Adventure is the delightful companion book to the BBC TV Show featuring their culinary adventure across China Two of the most highly respected authorities on Chinese and Oriental cooking today, Ken Hom and Ching-He Huang, come together in this exciting cookbook and is the result of their journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected as shown in the BBC TV show. They tell the story of China, both old and new, through food. Each recipe in the book features a back story from Ken and Ching so you can learn the secret stories behind all your old favourite recipes and be inspired to find new ones. They cook with local families, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China's gastronomic capital. Ken is the old-hand who brought the wok to the West and Ching-He is the energetic newcomer. Together they uncover the secrets of Old China and the techniques of the new, fusing them together to create a unique and authoritative perspective on Chinese food that will surprise and inform.
Author : Cecilia Chiang
Publisher : Random House Digital, Inc.
Page : 374 pages
File Size : 48,5 Mb
Release : 2024-06-27
Category : Cooking
ISBN : 1580088228
A pioneer in the food world, Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin. Now she shares more than 80 signature recipes, along with her gripping life story. Full color.
Author : Martin Yan
Publisher : Doubleday Canada
Page : 184 pages
File Size : 41,7 Mb
Release : 1985
Category : Cooking
ISBN : 0385234120
Author : Tseen Khoo,Kam Louie
Publisher : Hong Kong University Press
Page : 368 pages
File Size : 53,5 Mb
Release : 2005-07-01
Category : Language Arts & Disciplines
ISBN : 962209760X
Culture, Identity, Commodity is a pioneering work focused on diasporic Chinese literary production in English. It provides broad-ranging, critically-engaged textual analyses that address the dynamic area of diasporic Chinese literary studies from American, Australian, and Canadian perspectives. The innovative research in this collection comes from established and emerging scholars who draw on threads of transnational, postcolonial, globalization, and racialization theories to engage with a broad range of texts including novels, autobiographies, plays and Chinese cooking shows. In so doing, the authors examine issues of cultural and racial identity, the politics of Chinese-ness and the commodification of race/ethnicity, and negotiations of belonging in contemporary Western society. The breadth and depth of the volume's twelve chapters and critical introduction encapsulate vital components of this active research field. The book is a handy reference and critical work for researchers and students and others interested in diasporic Chinese literatures in English, contextualizing national conditions and interrogating the thematics of diasporic and transnational experiences. The volume will be of interest to those researching in diasporic Asian studies, Chinese and English literatures, Australian, Canadian or American literary studies, as well as lay readers interested in intercultural creative and cultural issues.
