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Author : Wonona W. Chang
Publisher :
ISBN 13 :
Total Pages : 534 pages
Book Rating : 4.:/5 (818 download)
Download or read book An Encyclopedia of Chinese Food and Cooking written by Wonona W. Chang and published by . This book was released on 1970 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Outlet
Publisher :
ISBN 13 : 9780517202302
Total Pages : pages
Book Rating : 4.2/5 (23 download)
Download or read book Encyclopedia of Chinese Food and Cooking written by Outlet and published by . This book was released on 1988-12-12 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kenneth H. C. Lo
Publisher : Crescent
ISBN 13 : 9780517273371
Total Pages : 232 pages
Book Rating : 4.2/5 (733 download)
Download or read book The Complete Encyclopedia of Chinese Cooking written by Kenneth H. C. Lo and published by Crescent. This book was released on 1979 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese cooking is flexible, economical, wholesome, and nutritious. A Chinese menu provides a balanced meal at low cost, with few calories and little cholesterol. The Chinese way of eating is and expression of the peacefulness and harmony of community life - the best aspect of chinese culture. Basic aspects of Chinese cooking - the utensils, techniques, and ingredients - are presented with recipes to illustrate each point. Chinese cooking is based on the use of a small amount of savory food (meat, fish or poultry) to flavor a large amount of bulk food. Fast cooking retains nutrients in food. Seasonings and flavoring ingredients are often strong-tasting like onions, garlic, and ginger with soy products the only flavoring that is not as familiar to Western cooking. Suggestions on menu suggestions, top international restaurants, foodstuff and equipment suppliers and an explanation of festivals are included. Recipes are included by geographic region.
Author : Wonona W. Chang
Publisher : Crescent
ISBN 13 :
Total Pages : 560 pages
Book Rating : 4.0/5 ( download)
Download or read book An Encyclopedia of Chinese Food and Cooking written by Wonona W. Chang and published by Crescent. This book was released on 1970 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authoritative work on every aspect of Chinese food & cooking-from history to dining out.
Author :
Publisher :
ISBN 13 : 9781850510574
Total Pages : 224 pages
Book Rating : 4.5/5 (15 download)
Download or read book The Complete Encyclopedia of Chinese Cooking written by and published by . This book was released on 1979 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Deh-Ta Hsiung
Publisher : Kyle Cathie Limited
ISBN 13 : 9781856269681
Total Pages : 240 pages
Book Rating : 4.2/5 (696 download)
Download or read book The Chinese Kitchen written by Deh-Ta Hsiung and published by Kyle Cathie Limited. This book was released on 2010-09-03 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food writer and world authority on Chinese cuisine, Deh-Ta Hsiung, introduces and describes over 100 essential ingredients for Chinese cooking. He provides at least two delicious recipes for each ingredient to demonstrate their versatility, including Stea
Author : Jacki Passmore
Publisher : William Morrow
ISBN 13 :
Total Pages : 330 pages
Book Rating : 4.3/5 ( download)
Download or read book The Encyclopedia of Asian Food and Cooking written by Jacki Passmore and published by William Morrow. This book was released on 1991 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide to the vast and rich array of the cuisines of Asia. From Northern India to Thailand, this easy-to-use cookbook offers more than 500 recipes with short histories of each country's cuisine; plus advice on how to to find, store and use ingredients. 200 illustrations.
Author : Kenneth H. C. Lo
Publisher :
ISBN 13 : 9780884861584
Total Pages : 0 pages
Book Rating : 4.8/5 (615 download)
Download or read book The Encyclopedia of Chinese Cooking written by Kenneth H. C. Lo and published by . This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kenneth H. C. Lo
Publisher :
ISBN 13 : 9780894790171
Total Pages : 369 pages
Book Rating : 4.7/5 (91 download)
Download or read book The Encyclopedia of Chinese Cooking written by Kenneth H. C. Lo and published by . This book was released on 1979 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kenneth H. C. Lo
Publisher :
ISBN 13 : 9780706414400
Total Pages : 224 pages
Book Rating : 4.4/5 (144 download)
Download or read book The Complete Encyclopedia of Chinese Cooking written by Kenneth H. C. Lo and published by . This book was released on 1979 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fuchsia Dunlop
Publisher : Bloomsbury Publishing
ISBN 13 : 1526617846
Total Pages : 357 pages
Book Rating : 4.5/5 (266 download)
Download or read book Every Grain of Rice written by Fuchsia Dunlop and published by Bloomsbury Publishing. This book was released on 2019-11-14 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Kenneth H. Lo
Publisher : Arrowood Press
ISBN 13 : 9780884861478
Total Pages : pages
Book Rating : 4.8/5 (614 download)
Download or read book Encyclopedia of Chinese Cooking written by Kenneth H. Lo and published by Arrowood Press. This book was released on 1996-09-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yong Chen
Publisher : Columbia University Press
ISBN 13 : 0231538162
Total Pages : 325 pages
Book Rating : 4.2/5 (315 download)
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.
Author : Editorial Board of Encyclopedia of Chinese Civilization Series
Publisher :
ISBN 13 : 9781614729198
Total Pages : pages
Book Rating : 4.7/5 (291 download)
Download or read book The Delicacy of Chinese Food written by Editorial Board of Encyclopedia of Chinese Civilization Series and published by . This book was released on 2015-06-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The Delicacy of Chinese Food introduces Chinese cuisine and its cultural origins. It explains the choice of food ingredients, and food appliances and cooking skills. The book emphasizes the culinary style of different areas to demonstrate the links between Chinese food and culture. This book is a guide to the traditional culture of Chinese food.
Author : Jennifer Brennan
Publisher :
ISBN 13 : 9780748100903
Total Pages : 562 pages
Book Rating : 4.1/5 (9 download)
Download or read book Encyclopedia of Chinese & Oriental Cookery written by Jennifer Brennan and published by . This book was released on 1988 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yuan Mei
Publisher : Berkshire Publishing Group
ISBN 13 : 1614728267
Total Pages : 250 pages
Book Rating : 4.6/5 (147 download)
Download or read book The Way of Eating written by Yuan Mei and published by Berkshire Publishing Group. This book was released on 2019-05-31 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Way of Eating: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is, remarkably, the first English edition of one of the world’s most famous books about food. The Way of Eating is a treatise and a cookbook, written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is in English but includes Chinese characters and vocabulary, and is 250 pages in length. The team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Also included are a glossary and a bibliography of additional sources. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. “This is far more than a cookbook: The Way of Eating is food history at its finest, a window into a fascinating and long-lost world.” Ruth Reichl, author of Save Me the Plums Translator and annotator Sean Jy-Shyang Chen is a scientific developer for computer assisted minimally invasive neurosurgery. This is his first publication outside the fields of science and engineering.
Author : Anne Mendelson
Publisher : Columbia University Press
ISBN 13 : 0231541295
Total Pages : 353 pages
Book Rating : 4.2/5 (315 download)
Download or read book Chow Chop Suey written by Anne Mendelson and published by Columbia University Press. This book was released on 2016-11-29 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.
