Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
The Szechuan And Hunan Cookbook
Download The Szechuan And Hunan Cookbook full books in PDF, epub, and Kindle. Read online The Szechuan And Hunan Cookbook ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Henry Chung's Hunan Style Chinese Cookbook by : Henry Chung
Download or read book Henry Chung's Hunan Style Chinese Cookbook written by Henry Chung and published by Three Rivers Press. This book was released on 1988-04-01 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of recipes from the province of Hunan which have been adapted for use in the American kitchen with illustrated step-by-step instructions, advice on cooking utensils and ingredients
Book Synopsis The Food of Sichuan by : Fuchsia Dunlop
Download or read book The Food of Sichuan written by Fuchsia Dunlop and published by Bloomsbury Publishing. This book was released on 2019-10-03 with total page 947 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis The Food and Cooking of Sichuan and West China by : Terry Tan
Download or read book The Food and Cooking of Sichuan and West China written by Terry Tan and published by Lorenz Books. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the vibrant metropolises of Chengdu and Xi'an to the spectacular rice terraces of the Yangzte basin, explore west China's ancient cuisine in this stunning new book. Discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics in this collection of 75 authentic recipes, including Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan Dan Noodles. Chapters cover all the courses, including fiery soups and dim sum, fresh fish and shellfish, tender poultry, aromatic meat, classic rice and noodles, piquant vegetable dishes and unusual sweet things. There is an informative introduction that traces the history of western Chinese food culture and provides an illustrated guide to the ingredients, tools and equipment you will need. This irresistible volume is brought to life with more than 370 mouthwatering photographs, and step-by-step instructions ensure perfect results each time. It includes nutritional information for each recipe. Sichuan, known as 'the land of plenty', is home to a sizzling cuisine that has become a favourite around the world. In this exquisite new book, Terry Tan explores the diverse landscapes and cultures of west China.
Book Synopsis Complete Chinese Cookbook by : Ken Hom
Download or read book Complete Chinese Cookbook written by Ken Hom and published by Random House. This book was released on 2011-11-30 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. Beautifully illustrated with full colour photography, and popular favourites and new tastes to discover, this is the perfect addition to anyone's kitchen shelf. 'A fantastic collection of recipes... A great investment' -- BBC Olive 'If there's one man who knows about Chinese cooking it's Ken Hom' -- Woman's Way 'This Chinese cracker of a book is all you need to wok and roll' -- You! Magazine 'This is the best Chinese cookbook I own' -- ***** Reader review 'Could this be the only Chinese cookery book you need to own? Quite possibly!' -- ***** Reader review 'Really easy to follow recipes. Delicious' -- ***** Reader review ************************************************************************************************ With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with mouth-watering, accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food (including meat-based and vegetarian recipes), Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals. Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.
Download or read book Sichuan Cookery written by Fuchsia Dunlop and published by Penguin Books, Limited (UK). This book was released on 2003 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the great cuisines of the world, the cooking of the Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes. Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the liberal use of red chillies and Suchuan pepper), its twenty-three distinct combinations of flavour, applied to a wide variety of ingredients, create an extraordinary range of foods - including many cooler dishes. With Fuchsia Dunlop's fascinating, practical and comprehensive book you can now create authentic Sichaun dishes at home. Twice-cooked Pork, Pock-marked Mother Chen's Beancurd, Sichuanese hotpot, spicy 'Zhong' Dumplings - these are just a few of the delicious recipes to be found in this definitive guide to an often overlooked cuisine.
Book Synopsis Every Grain of Rice by : Fuchsia Dunlop
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.
Book Synopsis The Szechuan and Hunan Cookbook by : Louise Stallard
Download or read book The Szechuan and Hunan Cookbook written by Louise Stallard and published by Crescent Publishing Company. This book was released on 1980 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chinese Cooking written by and published by . This book was released on 2002 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illustrated basic Chinese cookbook plus several special features.
Download or read book Land of Plenty written by Fuchsia Dunlop and published by W. W. Norton. This book was released on 2003 with total page 395 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.
Book Synopsis The Shun Lee Cookbook by : Michael Tong
Download or read book The Shun Lee Cookbook written by Michael Tong and published by Harper Collins. This book was released on 2010-10-19 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America. Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere. Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions. In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout. Why order takeout when you can take home The Shun Lee Cookbook?
Book Synopsis Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (First edition) by : Fuchsia Dunlop
Download or read book Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (First edition) written by Fuchsia Dunlop and published by W. W. Norton & Company. This book was released on 2009-08-24 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." —Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).
Book Synopsis Simple Chinese Cooking by : Kylie Kwong
Download or read book Simple Chinese Cooking written by Kylie Kwong and published by Lantern. This book was released on 2014 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking Chinese food at home has never been easier - all you need is this book, a wok and a quick trip to the supermarket. Kylie Kwong's philosophy is to use the freshest produce and cook it simply to make the most of the clean flavours. All the necessary ingredients are available at your supermarket and Kylie's recipes are friendly and straightforward. In no time, you'll be cooking everyday favourites like soy sauce chicken and sung choi bau on weeknights and fresh-tasting button mushroom salad and prawn wonton soup for weekend occasions. Enhanced by Earl Carter's inspiring photographs of all the finished dishes, and with step-by-step pictures to guide you through their preparation, Simple Chinese Cooking will never be far from your kitchen.
Book Synopsis Chef Chu's Distinctive Cuisine of China by : Lawrence C. Chu
Download or read book Chef Chu's Distinctive Cuisine of China written by Lawrence C. Chu and published by HarperCollins Publishers. This book was released on 1988-05 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Revolutionary Chinese Cookbook by : Fuchsia Dunlop
Download or read book Revolutionary Chinese Cookbook written by Fuchsia Dunlop and published by W. W. Norton. This book was released on 2007 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.
Download or read book Ramsay in 10 written by Gordon Ramsay and published by Grand Central Publishing. This book was released on 2021-11-02 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with recipes that are max 10 minutes to prep and 10 minutes to cook, RAMSAY IN 10 is your new everyday cookbook. In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe – you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavorsome dishes in just ten minutes. Whether you need something super quick to assemble, like his Microwave Sticky Toffee Pudding, or you’re looking to impress the whole family, with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki – these are recipes guaranteed to become instant classics and with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients. 'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years’ of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' -- Gordon Ramsay This is fine food at its fastest and fast food at its finest.
Download or read book 培梅食谱 written by 傅培梅 and published by 橘子文化事業有限公司. This book was released on 2004 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the new and updated edition of one of the most popular Chinese cookbooks of all times by Taiwan's eminent master chef Fu Peimei. In Chinese/English. Distributed by Tsai Fong Books, Inc.
Book Synopsis Chinese Restaurant Cook Book by : Barbara Myers
Download or read book Chinese Restaurant Cook Book written by Barbara Myers and published by Outlet. This book was released on 1985-04-17 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers a selection of recipes that represent the five major Chinese regional cooking styles and provides instruction in specific Chinese cooking techniques
