|Author||: Amelia Leung|
|Publisher||: Createspace Independent Publishing Platform|
|Release Date||: 2016-08-30|
|ISBN 10||: 9781505635775|
|Pages||: 118 pages|
|Rating||: 4/5 from 21 reviews|
Recipes and stories from a favorite, local, Greensboro, N.C. restaurant.
by Ken Hom
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. 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 accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. Set to become aGET BOOK!
by Tony Tan
To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house onGET BOOK!
by Archan Chan
The best recipes from Hong Kong, a city obsessed with food. Hong Kong is a city practically bursting at the seams with incredible food and with people who love to eat it. The city's cultural and economic promise attracts dreamers and travelers from around the world, and its known as a one-of-a-kind melting pot of Eastern and Western influence. Take a culinary tour, this book begins with elements of a traditional Hong Kong breakfast: congee (rice porridge) and yau chaGET BOOK!
by Craig Claiborne,Virginia Lee
First published in 1972, The Chinese Cookbook by Craig Clairborne and Virgina Lee remains one of the best Chinese cookbooks. For many Americans, The Chinese Cookbook opened the door to a world beyond chop suey and egg foo young.” Virginia Lee had been cooking since age seven. She observed and experimented with Chinese recipes during her extensive travels over China with her family, and after her marriage to Kuang Chao Lee, manager of the Hong Kong and Shanghai Bank. Due toGET BOOK!
by Michael White,Andrew Friedman
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen,GET BOOK!
by Deborah Lowe Kwok Yun
In The Little Cantonese Cookbook, Chef Deborah Lowe shares her passion and expertise in Cantonese cooking, putting together a collection of 42 authentic home-styled Cantonese recipes that are sure to delight family and friends. From classic favourites such as sweet and sour pork fillet, steamed pork ribs with black beans and one-pot chicken and lap cheong rice to rich and wholesome soups such as watercress, carrot and pork soup and chicken feet with lotus root soup, this book showcases the time-honouredGET BOOK!
by S. C. Moey
This beautifully illustrated Chinese cookbook features all the most popular feast and festival food along with a wealth information. It is often said that the Chinese live to eat. Happily for them, the rich culinary tradition of China is largely inspired by a calendar year filled with a generous round of joyous occasions—festivals, reunions, weddings and anniversaries—for eating, drinking and making merry. And, of course, for paying homage to the gods and ancestors. Food, fittingly, is a combinationGET BOOK!
by Linda Lau Anusasananan
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs shareGET BOOK!
by Mark McDonough
The reputation of Auckland's Zarbo Deli and Caf as a genuine, one-stop foodie shop is now such that the brunch and lunch queues frequently snake out the front door. The stylish and bustling atmosphere, the chalkboards heralding the day's fare, and the shelves laden with unique imported foods and Zarbo branded products: all are magnets for the knowing crowds who love to eat and cook real food. Here in ZARBO: RECIPES FROM A NZ DELI, owner Mark McDonough shares someGET BOOK!
by Abraham Conlon,Adrienne Lo,Hugh Amano
Located just an hour away from Hong Kong on the banks of the Pearl River in China, Macau is one of the wealthiest cities in the world-the so-called oLas Vegas of the East,o and the only place in China where gambling is legal. However, Macau's modern-day glitz belies its rich, centuries-old history as one of the greatest trading ports in the world. Ruled by Portugal from the 1600s until 1999, Macau was a crossroads along the spice route, and aGET BOOK!
by Howie Southworth,Greg Matza
"Chinese Street Food is brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page in a way that first make you salivate, then motivate to roll up your sleeves and get cooking." —Chef Lee Anne Wong One element of Chinese cookery that remains rare throughout the Western world is the most popular style of cuisine across China:GET BOOK!
by Yan-kit So
Celebrated culinary expert Yan-Kit So combines more than 140 colorful Chinese recipes with a comprehensive, step-by-step visual guide to the ingredients, equipment, and techniques that will help you unlock the door to the classic Chinese kitchen. Demystify the art of Chinese cookery with this excellent visual guide. Step-by-step techniques and images of ingredients and equipment provide you with the foundation to create mouthwatering dishes. Impress your guests with your knowledge of the customs for serving authentic Chinese cuisine, or learn howGET BOOK!
by Ken Hom
Chinese Cookery is Ken Hom's timeless collection of over 150 recipes. These classic dishes have been passed down from generation to generation and follow the Chinese rules of balance to ensure a harmony of colour, texture, aroma and flavour. Recipes include old favourites such as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Although Ken emphasises the needGET BOOK!
by Grace Young
The Wisdom of the Chinese Kitchen, with its 150 recipes culled from a lifetime of family meals and culinary instruction, is much more than a cookbook. It is a daughter's tribute -- a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of aGET BOOK!
by Marian Clark
This is the only culinary guide to what Steinbeck dubbed "The Mother Road." It includes over 250 delicious, time-tested recipes from places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Bungalow Inn. It is also a nostalgic recreation of the Route 66 of the past, with stories from the waitresses and cooks who poured the coffee and baked the pie. This is a gem of Americana, and a treasury of comforting dishes from a timeGET BOOK!
by F. L. Gillette,Hugo Ziemann
Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ladies Martha Washington, Mary Todd Lincoln, and many others, as well as historic menus for special occasions like Grant’s Birthday and Washington’s Wedding. The book was compiled using theGET BOOK!
by Walter Hoving
This cookbook is comprised of recipes collected from many different countries and many different ethnic backgrounds. Every ingredient or preparation that is needed in each and every main recipe can be found within this cookbook. There are also hundreds of tips to the cook as to the handling of food, the purchasing of fresh ingredients, some brief history as to the origin of some of the recipes and hundreds of tips to the cook. Cooking should never be an effortGET BOOK!
by Jennifer Bain
The long-awaited cookbook from the test kitchen of Canada's largest newspaper. More than just a collection of recipes, the Toronto Star Cookbook is a gorgeously photographed cookbook, that tells the story of the vibrant, eclectic cuisine of Ontario. Here are more than 150 recipes celebrating the province's chefs, restaurants, home cooks, farmers, food store owners and more. The Toronto Star Cookbook is a family-friendly cookbook filled with recipes for classic comfort food like rice pudding two ways (diner-style and upscale) appleGET BOOK!