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New Beijing Cuisine
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Author :Jereme Leung Publisher :Marshall Cavendish International Asia Pte Ltd ISBN 13 :9814893609 Total Pages :182 pages Book Rating :4.8/5 (148 download)
Book Synopsis New Beijing Cuisine by : Jereme Leung
Download or read book New Beijing Cuisine written by Jereme Leung and published by Marshall Cavendish International Asia Pte Ltd. This book was released on 2010-06-15 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Beijing Cuisine takes a new approach to Chinese cooking by considering the cooking traditions of Beijing, and reinventing them in a modern way. Chef Jereme Leung reinterprets traditional Beijing recipes with unique and contemporary presentations that have given the Whampoa Club restaurants their fame today.
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 1029 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 New Beijing Cuisine by : Jereme Leung
Download or read book New Beijing Cuisine written by Jereme Leung and published by . This book was released on 2010 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Land of Fish and Rice by : Fuchsia Dunlop
Download or read book Land of Fish and Rice written by Fuchsia Dunlop and published by Bloomsbury Publishing. This book was released on 2019-11-14 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: '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.
Book Synopsis The Fortune Cookie Chronicles by : Jennifer B. Lee
Download or read book The Fortune Cookie Chronicles written by Jennifer B. Lee and published by Twelve. This book was released on 2008-03-03 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.
Book Synopsis The Last Chinese Chef by : Nicole Mones
Download or read book The Last Chinese Chef written by Nicole Mones and published by Houghton Mifflin Harcourt. This book was released on 2008 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.
Book Synopsis From Canton Restaurant to Panda Express by : Haiming Liu
Download or read book From Canton Restaurant to Panda Express written by Haiming Liu and published by Rutgers University Press. This book was released on 2015-09-09 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher
Download or read book Serve the People written by Jen Lin-Liu and published by Houghton Mifflin Harcourt. This book was released on 2009 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: A memorable and mouthwatering cook's tour of today's China As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China's exploding food scene. When she decided to enroll in a local cooking school--held in an unheated classroom with nary a measuring cup in sight--she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a "rice bowl" (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.
Book Synopsis Feeding the Dragon by : Mary Kate Tate
Download or read book Feeding the Dragon written by Mary Kate Tate and published by Andrews McMeel Publishing. This book was released on 2011-09-20 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond. Mandarin-speaking American siblings Mary Kate and Nate Tate traveled more than 9,700 miles through China, collecting stories, photographs, and lots of recipes. In Feeding the Dragon, they share what they saw, learned, and ate along the way. Highlighting nine unique regions, this volume features Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet, lamb kebabs served on the scorching desert of Xinjiang Province, and much more presented alongside personal stories and photographs. Recipes include Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Lychee Martinis. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book.
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 246 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).
Download or read book Food of China written by Deh-Ta Hsiung and published by Allen & Unwin. This book was released on 2005 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: A real taste of a country that has one of the worl
Download or read book Chop Suey written by Andrew Coe and published by Oxford University Press. This book was released on 2009-07-16 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
Book Synopsis The Land of the Five Flavors by : Thomas O. Hllmann
Download or read book The Land of the Five Flavors written by Thomas O. Hllmann and published by Columbia University Press. This book was released on 2013-11-26 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Translation of: Schlafender Lotos, trunkenes Huhn.
Book Synopsis American Chinese Restaurants by : Jenny Banh
Download or read book American Chinese Restaurants written by Jenny Banh and published by Routledge. This book was released on 2019-09-05 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences. American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.
Book Synopsis The Chinese Takeout Cookbook by : Diana Kuan
Download or read book The Chinese Takeout Cookbook written by Diana Kuan and published by Ballantine Books. This book was released on 2012-12-11 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right? But what if you didn’t have to eat your favorites out of a container? In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to • stock your pantry with ingredients you can find at your local supermarket • season and master a wok for all your Chinese cooking needs • prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions • wrap egg rolls, dumplings, and wontons like a pro • steam fish to perfection every time • create vegetarian variations that will please everyone’s palate • whip up delectable sweet treats in time for the Chinese New Year The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking! Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen: • Cold Sesame Noodles • Kung Pao Chicken • Classic Barbecue Spareribs • Beef Chow Fun • Homemade Chili Oil • Hot and Sour Soup • Chinatown Roast Duck • Moo Shu Pork • Dry-Fried String Beans • Black Sesame Ice Cream • And of course, perfectly fried Pork and Shrimp Egg Rolls! “Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook
Book Synopsis Dumpling Dreams by : Carrie Clickard
Download or read book Dumpling Dreams written by Carrie Clickard and published by Simon and Schuster. This book was released on 2017-09-05 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The story of how Joyce Chen, a girl born in Communist China, immigrated to the United States and popularized Chinese cooking."--
Book Synopsis Number One Chinese Restaurant by : Lillian Li
Download or read book Number One Chinese Restaurant written by Lillian Li and published by Henry Holt and Company. This book was released on 2018-06-19 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named a Must-Read by TIME, Buzzfeed, The Wall Street Journal, Star Tribune, Fast Company, The Village Voice, Toronto Star, Fortune Magazine, InStyle, and O, The Oprah Magazine "A joy to read—I couldn't get enough." —Buzzfeed "This novel practically thumps with heartache and sharp humor." —Chang-rae Lee, New York Times bestselling author of Native Speaker An exuberant and wise multigenerational debut novel about the complicated lives and loves of people working in everyone’s favorite Chinese restaurant. The Beijing Duck House in Rockville, Maryland, is not only a beloved go-to setting for hunger pangs and celebrations; it is its own world, inhabited by waiters and kitchen staff who have been fighting, loving, and aging within its walls for decades. When disaster strikes, this working family’s controlled chaos is set loose, forcing each character to confront the conflicts that fast-paced restaurant life has kept at bay. Owner Jimmy Han hopes to leave his late father’s homespun establishment for a fancier one. Jimmy’s older brother, Johnny, and Johnny’s daughter, Annie, ache to return to a time before a father’s absence and a teenager’s silence pushed them apart. Nan and Ah-Jack, longtime Duck House employees, are tempted to turn their thirty-year friendship into something else, even as Nan’s son, Pat, struggles to stay out of trouble. And when Pat and Annie, caught in a mix of youthful lust and boredom, find themselves in a dangerous game that implicates them in the Duck House tragedy, their families must decide how much they are willing to sacrifice to help their children. Generous in spirit, unaffected in its intelligence, multi-voiced, poignant, and darkly funny, Number One Chinese Restaurant looks beyond red tablecloths and silkscreen murals to share an unforgettable story about youth and aging, parents and children, and all the ways that our families destroy us while also keeping us grounded and alive.
