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Author : Jung-feng Chiang,Ellen Schrecker,John E. Schrecker
Publisher : HarperCollins Publishers
Page : 392 pages
File Size : 47,5 Mb
Release : 1976
Category : Cooking
ISBN : UCSC:32106015043513
Author : Jung-feng Chiang,Ellen Schrecker
Publisher : Harpercollins
Page : 359 pages
File Size : 53,9 Mb
Release : 1987
Category : Cooking
ISBN : 006015828X
Represents the essence of hearty Szechwan fare and are accompanied by information on ingredients, equipment, menu planning, and the spirit of Chinese cuisine
Author : Lawrence C. Chu
Publisher : HarperCollins Publishers
Page : 228 pages
File Size : 41,7 Mb
Release : 1988-05
Category : Cooking, Chinese
ISBN : 0060915056
Author : Anonim
Publisher : Unknown
Page : 68 pages
File Size : 43,9 Mb
Release : 1941
Category : Cooking, Chinese
ISBN : UCSD:31822035091032
Author : Crescent Dragonwagon
Publisher : Workman Publishing Company
Page : 385 pages
File Size : 45,8 Mb
Release : 2012-01-15
Category : Cooking
ISBN : 9780761168706
Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times. Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.
Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
Page : 368 pages
File Size : 44,5 Mb
Release : 2019-11-14
Category : Cooking
ISBN : 9781526617859
'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too' Claudia Roden 'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom 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 been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.
Author : Nancy Chin
Publisher : Tuttle Publishing
Page : 178 pages
File Size : 45,7 Mb
Release : 2013-02-05
Category : Cooking
ISBN : 9781462904082
Successful Cookbook Author Nancy Chih Ma, brings the art of cooking Chinese to the reader with authentic Chinese recipes adapted to a normal, modern kitchen. There are no hard-to-find ingredients called for (some items are found in Asian markets or can be substituted for other easier ingredients, all noted in the book). The author is equally helpful in providing information on Chinese cuisine in general, table settings and entertainment, typical Chinese menus, on the proper preparation of rice and tea, a very important and useful detail in creating the Chinese experience, and also her advice on the use of spices and flavorings. Best of all, the author places emphasis on time-saving and uncomplicated techniques throughout the book. An excellent cookbook filled with unique, delicious recipes (many with color photographs) and the author’s style makes it feel like you are cooking with her. This book is sure to please with over 200 recipes in 10 categories. Categories include: Chicken, duck, and other poultry Fish Shrimp and other seafood Beef Pork Eggs Vegetables and salads Pastries and rice Casseroles and soups Desserts
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1569 pages
File Size : 48,7 Mb
Release : 2022-01-11
Category : Reference
ISBN : 9781948436663
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 418 pages
File Size : 51,8 Mb
Release : 2012-11
Category : Reference
ISBN : 9781928914501
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 4016 pages
File Size : 55,6 Mb
Release : 2013-05
Category : Soyfoods
ISBN : 9781928914556
Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
Page : 1029 pages
File Size : 47,6 Mb
Release : 2019-10-03
Category : Cooking
ISBN : 9781526617866
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 668 pages
File Size : 52,6 Mb
Release : 2021-10-18
Category : Reference
ISBN : 9781948436540
One of the world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 104 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author : Eileen Yin-Fei Lo
Publisher : Chronicle Books
Page : 388 pages
File Size : 52,7 Mb
Release : 2009-10-28
Category : Cooking
ISBN : 9780811859332
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 : William Shurtleff,H.T. Huang,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 3015 pages
File Size : 50,9 Mb
Release : 2014-06-22
Category : Soybean
ISBN : 9781928914686
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 401 pages
File Size : 44,7 Mb
Release : 2022-06-23
Category : Reference
ISBN : 9781948436793
A comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 105 photographs and illustrations - many color. Free of charge in digital PDF format.