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Asian Cuisine
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Book Synopsis The Ketogenic Kitchen by : DominiKemp
Download or read book The Ketogenic Kitchen written by DominiKemp and published by Chelsea Green Publishing. This book was released on 2016 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cancer survivors Domini Kemp and Patricia Daly offer the first comprehensive ketogenic cookbook based on the most exciting new research on nutritional approaches to the prevention and management of cancer. For decades, the ketogenic diet--which shifts the body's metabolism from burning glucose to burning fat, lowering blood sugar and insulin and resulting in a metabolic state known as ketosis--has been used to successfully manage pediatric epilepsy. More recently, it has been used by the Paleo community as a weight loss strategy. Now emerging research suggests that a ketogenic diet, in conjunction with conventional treatments, also offers new hope for those coping with cancer and other serious disease. With endorsements from leading researchers and oncologists such as Dr. Thomas Seyfried (Cancer as a Metabolic Disease), The Ketogenic Kitchen offers more than 250 recipes, as well as meal plans and comprehensive scientific information about the benefits of a ketogenic diet, with sensible advice to help readers through periods of illness, recovery, and treatment. This North American paperback edition has been updated to include U.S. customary units of measure appearing side-by-side with metric measures.
Book Synopsis Essentials of Asian Cuisine by : Corinne Trang
Download or read book Essentials of Asian Cuisine written by Corinne Trang and published by Simon & Schuster. This book was released on 2010-06-01 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume. But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes. Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens. Explaining how and why Chinese cuisine is at the root of all Asian cooking, she describes in familiar terms the techniques that incorporate the five senses and embody the Chinese yin yang philosophy of balanced opposites. Trang uses Asian ingredients commonly found in supermarkets and through mail-order sources -- such as fish sauce, lemongrass, and rice noodles -- to guide home cooks through the preparation of healthy, sensual meals. She illuminates the mysteries of authentic Asian cooking, explaining the aromatic herbs and spices that make Asian cuisine vibrant, colorful, and distinctive. Trang brings together more than three hundred traditional and cutting-edge recipes for condiments, appetizers, main courses, vegetables, and sweets and drinks from China, Japan, Korea, and Southeast Asia. Mouthwatering items include Chinese Scallion Pancakes, Filipino Fried Spring Rolls, Spicy Indonesian Crab Fried Rice, Japanese Miso-Marinated Black Cod, Japanese Spring Water Tofu with Sweet Sake Sauce, Stir-Fried Leafy Greens, Chinese Pork Ribs with Black Bean and Garlic Sauce, Green Tea Ice Cream, and Thai Coffee. In organizing the book by type of food, Trang allows cooks to see both the common elements and the distinctive individualities of Asian national and regional cooking. Trang explains the roots of major recipes and discusses where they appear in various guises in different countries. Vietnam's Canh Ca Chua (Hot and Sour Fish Soup), for example, can also be found in Cambodian, Indonesian, and Thai cuisines; Trang provides the recipes for both the master soup and its variations. Trang includes a comprehensive glossary of Asian ingredients, plus a detailed list of resources for purchasing special ingredients and equipment. She offers sample menus, including a Chinese Dim Sum, a Filipino Dinner, and a Japanese Lunch. A special section on feng shui demonstrates how to organize and beautifully present a meal. In this lavishly designed and illustrated volume, more than eighty-five original black-and-white and color photographs bring to life the ingredients, dishes, and people of Asia. The book is rich with personal anecdotes and intriguing information about Asian culture, and nowhere else will you find such a clear, comprehensive, and accessible treatment of Asian cuisine. More than a cookbook, Essentials of Asian Cuisine is a celebration of exotic culinary delights.
Book Synopsis The Gluten-Free Asian Kitchen by : Laura B. Russell
Download or read book The Gluten-Free Asian Kitchen written by Laura B. Russell and published by Celestial Arts. This book was released on 2011-08-23 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Globalization of Asian Cuisines by : James Farrer
Download or read book The Globalization of Asian Cuisines written by James Farrer and published by Springer. This book was released on 2015-08-18 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.
Download or read book Basic Asian written by Cornelia Schinharl and published by Silverback Books. This book was released on 2003 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finally, the basics of Asian cooking! Rediscover the world of woks and soy sauce. Let us guide you-from lemon grass to tamarind, from tea drinking to meditation, from lessons in eating with chopsticks to making flowers out of cherry tomatoes. Eternal balance-pure Asia! It all comes down to yin and yang. Book jacket.
Book Synopsis Asian Food by : Katarzyna J. Cwiertka
Download or read book Asian Food written by Katarzyna J. Cwiertka and published by Routledge. This book was released on 2013-01-11 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Book Synopsis Asian-Cajun Fusion by : Carl A. Brasseaux
Download or read book Asian-Cajun Fusion written by Carl A. Brasseaux and published by Univ. Press of Mississippi. This book was released on 2022-03-30 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shrimp is easily America’s favorite seafood, but its very popularity is the wellspring of problems that threaten the shrimp industry’s existence. Asian-Cajun Fusion: Shrimp from the Bay to the Bayou provides insightful analysis of this paradox and a detailed, thorough history of the industry in Louisiana. Dried shrimp technology was part of the cultural heritage Pearl River Chinese immigrants introduced into the Americas in the mid-nineteenth century. As early as 1870, Chinese natives built shrimp-drying operations in Louisiana’s wetlands and exported the product to Asia through the port of San Francisco. This trade internationalized the shrimp industry. About three years before Louisiana’s Chinese community began their export endeavors, manufactured ice became available in New Orleans, and the Dunbar family introduced patented canning technology. The convergence of these ancient and modern technologies shaped the evolution of the northern Gulf Coast’s shrimp industry to the present. Coastal Louisiana’s historic connection to the Pacific Rim endures. Not only does the region continue to export dried shrimp to Asian markets domestically and internationally, but since 2000 the region’s large Vietnamese immigrant population has increasingly dominated Louisiana’s fresh shrimp harvest. Louisiana shrimp constitute the American gold standard of raw seafood excellence. Yet, in the second decade of the twenty-first century, cheap imports are forcing the nation’s domestic shrimp industry to rediscover its economic roots. “Fresh off the boat” signs and real-time internet connections with active trawlers are reestablishing the industry’s ties to local consumers. Direct marketing has opened the industry to middle-class customers who meet the boats at the docks. This “right off the boat” paradigm appears to be leading the way to reestablishment of sustainable aquatic resources. All-one-can-eat shrimp buffets are not going to disappear, but the Louisiana shrimp industry’s fate will ultimately be determined by discerning consumers’ palates.
Download or read book Chop Suey, USA written by Yong Chen and published by Columbia University Press. This book was released on 2014-11-04 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Book Synopsis Southeast Asian Flavors by : Robert Danhi
Download or read book Southeast Asian Flavors written by Robert Danhi and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demystifying Southeast Asia's cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.
Book Synopsis The Complete Asian Cookbook: China by : Charmaine Solomon
Download or read book The Complete Asian Cookbook: China written by Charmaine Solomon and published by Hardie Grant Books. This book was released on 2014-02-01 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Japan & Korea The Complete Asian Cookbook: Sri Lanka & The Philippines
Download or read book 中國菜 written by Shuhui Huang and published by Wei Chuans Cooking. This book was released on 1983 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bilingual: English and Chinese.
Book Synopsis A History of Food Culture in China by :
Download or read book A History of Food Culture in China written by and published by World Scientific. This book was released on 2015-07-23 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food."--
Download or read book Asian Kitchen written by and published by Tuttle Publishing. This book was released on 2012-03-13 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prepare a wide range of dishes from all over Asia with this easy-to-follow Asian cookbook. Savor the authentic flavors of dishes from every part of Asia with The Asian Kitchen--from the spicy satays of Bali to the fragrant spring rolls of Saigon and the hearty barbecued beef ribs of Seoul. In this remarkable compilation, you'll find recipes from every major country in Asia--Burma, China, India, Indonesia, Korea, Japan, Malaysia, Singapore, the Philippines, Sri Lanka, Thailand and Vietnam. Complete menus are suggested for each cuisine consisting of appetizers, salads, soups, noodles, rice dishes, vegetables, poultry, meat, seafood, desserts and drinks. Authentic Asian recipes include: Tangy Thai salads Flavorful Vietnamese soups Aromatic Indian curries Hearty Chinese noodles Exquisite Malaysian sambals Delicate Japanese sushi rolls Take a flavorful and aromatic tour of Asia within the comfort of your own home and kitchen with the recipes in The Asian Kitchen. Surprise your friends and entertain your family with interesting stories about faraway dishes and Asian cuisines that taste incredible. Each recipe is simple to prepare, and the ingredients are easy to find. Clear color photographs show you exactly what the dishes look like!
Book Synopsis Re-orienting Cuisine by : Kwang Ok Kim
Download or read book Re-orienting Cuisine written by Kwang Ok Kim and published by Berghahn Books. This book was released on 2015-02-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Book Synopsis The Asian Kitchen by : Kong Foong Ling
Download or read book The Asian Kitchen written by Kong Foong Ling and published by Periplus Editions (HK) Limited. This book was released on 2007-11-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort. A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.
Book Synopsis The Complete Asian Cooking Companion by : Vicki Liley
Download or read book The Complete Asian Cooking Companion written by Vicki Liley and published by Thunder Bay Press. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Complete Asian Cooking Companion reflects the great diversity that is Asian cuisine, from authentic recipes steeped in history to contemporary classics and ultramodern fusion of east and west styles. Apart from being full of wondrous flavors and textures, the recipes presented here are healthy, using fresh ingredients. They are also easy to prepare, true to the Asian food philosophy.
Download or read book Asian Cuisines written by E. N. Anderson and published by Berkshire Publishing Group. This book was released on 2018-04-30 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.
