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Author : Vicki Liley
Publisher : Periplus Editions (HK) Limited
Page : 0 pages
File Size : 50,5 Mb
Release : 2030-12-31
Category : Cooking
ISBN : 079465035X
"Sure, it's full of big, beautiful pictures of every single dish, but this is no coffee table book--it's meant to be used. " - Fiery-Foods and Barbecue Magazine
Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
Page : 357 pages
File Size : 52,8 Mb
Release : 2019-11-14
Category : Cooking
ISBN : 9781526617842
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
Author : Linda Stephen
Publisher : Robert Rose
Page : 0 pages
File Size : 43,6 Mb
Release : 2008
Category : Cooking
ISBN : 0778801802
Two hundred well-illustrated recipes demystify Thai cooking for the home cook using simplified techniques and requiring a minimum of preparation time. In addition to offering authentic dishes, the author has adapted some common dishes to Thai flavors.
Author : Emma Callery
Publisher : Booksales
Page : 0 pages
File Size : 54,8 Mb
Release : 1991
Category : Cookery (Herbs)
ISBN : 1555217532
Will help the home cook to create truly distinctive and exciting dishes. The book blends Chinese principles of harmony and balance with the simple techniques of Japanese cuisine, and displays the intricacy of Indian recipes, the innovation of Thai cuisine, and the excitement and energy of Mexican food.
Author : Laura B. Russell
Publisher : Celestial Arts
Page : 210 pages
File Size : 46,9 Mb
Release : 2011-08-23
Category : Cooking
ISBN : 9781587613678
For the estimated three million Americans suffering from Celiac disease, wheat allergies, and severe gluten sensitivities, Asian food is usually off-limits because its signature ingredients—noodles, soy sauce, and oyster sauce—typically contain wheat. In the Gluten-Free Asian Kitchen, food writer Laura B. Russell shows home cooks how to convert the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam into gluten-free favorites. Authentically flavored dishes such as Crispy Spring Rolls, Gingery Pork Pot Stickers, Korean Green Onion Pancakes, Soba Noodles with Stir-Fried Shiitake Mushrooms, Salt and Pepper Squid, and Pork Tonkatsu will be delicious additions to any gluten-free repertoire. Along with sharing approachable and delicious recipes, Russell demystifies Asian ingredients and helps readers navigate the grocery store. Beautifully photographed and designed for easy weeknight eating, this unique cookbook’s wide range of dishes from a variety of Asian cuisines will appeal to the discriminating tastes of today’s gluten-free cooks.
Author : Charmaine Solomon
Publisher : Hardie Grant Publishing
Page : 656 pages
File Size : 45,8 Mb
Release : 2024-01-31
Category : Cooking
ISBN : 9781761450211
This new, updated edition of Charmaine Solomon's iconic The Complete Asian Cookbook honours the classic tome with a stunning contemporary design. Instantly heralded as a classic when it was first published in 1976, The Complete Asian Cookbook covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan). Written with the home cook in mind, Charmaine’s recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Asian Cookbook is a book that belongs in the kitchens of every household.
Author : Annie Wong,Jeffrey Yarbrough
Publisher : Penguin
Page : 364 pages
File Size : 45,8 Mb
Release : 2002-10
Category : Cooking
ISBN : 0028643844
Using Thai, Vietnamese, Korean, Japanese and Chinese dishes, spices, rice, noodles and techniques, you too can create an Asian feast. This book includes techniques and tools, tips for shopping in an Asian market and more than 150 salads, main dishes and desserts.
Author : Vicki Liley
Publisher : Tuttle Publishing
Page : 111 pages
File Size : 54,6 Mb
Release : 2000
Category : Cooking
ISBN : 9625939334
Liley turns up the heat with more than 40 delectable recipes for soups, sauces, dim sum, noodles, vegetables, meats, seafood and more. Includes a special guide to chiles and Asian spices, as well as how to store them for freshness. Chefs of all levels will be able to spice up the kitchen with sizzling, authentic Asian fare. 30 color photos.
Author : Jillian Stewart
Publisher : Tormont
Page : 276 pages
File Size : 42,8 Mb
Release : 1993
Category : Cooking
ISBN : 2894291957
Chinese food is a symbol of life and good health.the main technique used to produce Chinese Food is stir frying. Chinese food incorportates six basic flavors: sweet, sour, salty, spicy pungent and hot.
Author : NIIR Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 880 pages
File Size : 48,7 Mb
Release : 2006-04-01
Category : Condiments
ISBN : 9788178330389
The term spices and condiments applies to such natural plant or vegetable products and mixtures thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods beverages like soups. The great mystery and beauty of spices is their use, blending and ability to change and enhance the character of food. Spices and condiments have a special significance in various ways in human life because of its specific flavours, taste, and aroma. Spices and condiments play an important role in the national economies of several spice producing, importing and exporting countries. India is one of the major spice producing and exporting countries. Most of the spices and herbs have active principles in them and development of these through pharmacological and preclinical and clinical screening would mean expansion of considerable opportunities for successful commercialization of the product. Spices can be used to create these health promoting products. The active components in the spices phthalides, polyacetylenes, phenolic acids, flavanoids, coumarines, triterpenoids, serols and monoterpenes are powerful tools for promoting physical and emotional wellness. India has been playing a major role in producing and exporting various perennial spices like cardamoms, pepper, vanilla, clove, nutmeg and cinnamon over a wide range of suitable climatic situations. To produce good quality spice products, attention is required not only during cultivation but also at the time of harvesting, processing and storing. Not as large as in the days when, next to gold, spices were considered most worth the risk of life and money. The trade is still extensive and the oriental demand is as large as ever. Some of the fundamentals of the book are definition of spices and condiments nomenclature or classification of spices and condiments, Indian central spices and cashew nut committee, origin, properties and uses of spices, forms, functions and applications of spices, trends in the world of spices, yield and nutrient uptake by some spice crops grown in sodic soil, tissue culture and in vitro conservation of spices, in vitro responses of piper species on activated charcoal supplemented media, soil agro climatic planning for sustainable spices production, potentials of biotechnology in the improvement of spice crops, medicinal applications of spices and herbs, medicinal properties and uses of seed spices, effect of soil solarization on chillies, spice oil and oleoresin from fresh/dry spices etc. The present book contains cultivation, processing and uses of various spices and condiments, which are well known for their multiple uses in every house all over world. The book is an invaluable resource for new entrepreneurs, agriculturists, agriculture universities and technocrats.
Author : Christine McFadden
Publisher : Smithmark Publishers
Page : 260 pages
File Size : 51,7 Mb
Release : 1996-10
Category : Cooking
ISBN : 0765196840
This series is a supurb collection of easy-to-follow, lavishly illustrated in full color cookbooks. Each book contains more than 100 recipes ranging from traditional classics to stylish modern dishes. Step-by-step photographs illustrate all techniques and the finished dish is also portrayed in color, guaranteeing foolproof results every time. At the beginning of each book there is an invaluable section on specialist methods, ingredients, and basic recipes.
Author : Jean Paré
Publisher : Company's Coming Publishing Limited
Page : 174 pages
File Size : 47,7 Mb
Release : 2002
Category : Cooking
ISBN : 1895455855
Asian Cooking features an exotic collection of soups, salads, main courses, side dish specialties, spicy sauces, fruity desserts, condiments and more. All influenced by the diverse cooking styles of China, India, Indonesia, Japan, Korea, Malaysia, Philippines, Thailand and Vietnam. Each recipe identifies which country it originates from, as well, most recipes reflect the popular stove-top cooking style of the Asian culture.
Author : Anh Vu,Van Tran
Publisher : Random House
Page : 434 pages
File Size : 43,5 Mb
Release : 2013-08-22
Category : Cooking
ISBN : 9781448155712
Easy, vibrant street-food inspired Vietnamese recipes that you can cook at home from street-food entrepreneurs Van and Anh Vietnamese food is well-known these days – think cleansing noodle soups, succulent caramelized pork, spicy herb-filled baguettes, zingy salads, crunchy pickles, perfect dipping sauces, and moreish sweet coffee. Van and Anh began their award-winning street-food in East London’s Broadway Market, and that bustlingly fresh, creative market vibe typifies the cooking in this book. With the freshest of ingredients, exquisite flavours, bright colours, sociable plates for sharing, and comforting broths for one, this is traditional cooking made utterly current. ‘There’s a romance to this cookbook that is hard to resist... A great introduction to the flavours of Vietnam’ Conde Nast
Author : Corinne T. Netzer
Publisher : Dell
Page : 914 pages
File Size : 47,9 Mb
Release : 2011-12-27
Category : Health & Fitness
ISBN : 9780440245612
The phenomenal bestseller! Newly revised and updated! Thousands of new listings! THE INDISPENSABLE ONE-VOLUME REFERENCE FROM CORINNE T. NETZER, AMERICA’S #1 AUTHORITY ON THE NUTRITIONAL CONTENT OF FOOD Are you counting your calories, carbs, or fat grams? Watching your cholesterol? Boosting protein or fiber? Whatever your nutritional needs, this completely revised and updated ninth edition of The Complete Book of Food Counts is the most authoritative, up-to-date reference you can buy. Featuring thousands more listings (and more choices) than ever before, this vital reference provides all the essential counts you need to know for generic and brand-name foods—as well as the latest gourmet and health foods and a variety of ethnic cuisines. Whether it’s fresh or frozen, fast-food or slow-cooked, The Complete Book of Food Counts is an A to Z guide to the choices in your supermarket aisles, at your local farmer’s market, or served in your favorite restaurants! • Calorie counts • Carbohydrate grams • Cholesterol milligrams • Sodium milligrams • Protein grams • Fat grams • Fiber grams PLUS • A conversion table for weight and capacity measures • Alphabetized listing for easy reference • And much, much more THE COMPLETE BOOK OF FOOD COUNTS
Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
Page : 1029 pages
File Size : 53,7 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
