Chinese Heritage Cooking From My American Kitchen PDF Download

Author: Shirley Chung
Publisher: Page Street Publishing
ISBN: 1624146775
Category : Cooking
Languages : en
Pages : 196

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Book Description
Cutting-Edge Chinese Dishes for the Home Cook From growing up in Beijing to attending culinary school in California, to making her name in the restaurant world and on Top Chef, today Shirley Chung is dishing out new and dazzlingly delicious takes on Chinese cuisine. These recipes are fresh and inspired, yet approachable for home cooks. Here are a few you won’t want to miss: Sweet-and-Sour Baby Back Ribs, Five-Spice Seared Duck Breast with Kumquat Mustard, Scallion Pancakes with Hazelnut Pesto, Seared Scallops with Spicy Black Bean Sauce, Spinach Egg Drop Soup and Beijing-Style Hot Pot. These recipes use simple ingredients and techniques, but have the standout flavor and texture you expect from top-notch restaurants—no wok required! Plus you’ll find fascinating history and chef’s tips tucked away in the headnotes and instructions that will make you a better cook. Shirley brings the same lively energy to her book that made her a fan-favorite on Top Chef. She’ll make you excited to cook, and her recipes—each with a gorgeous photograph—will have you drooling over the pages. With Shirley in your kitchen, every meal becomes a fun and delicious celebration.

Author: Hannah Che
Publisher: Clarkson Potter
ISBN: 0593139712
Category : Cooking
Languages : en
Pages : 477

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Book Description
JAMES BEARD AWARD WINNER • 100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Washington Post, Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Vice, Epicurious, Library Journal When Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. In The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You’ll also find recipes that are naturally plant-based and as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. This book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients.

Author: Gloria Bley Miller
Publisher: Simon and Schuster
ISBN: 0671509934
Category : Cooking
Languages : en
Pages : 948

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Book Description
Provides instructions for preparing Chinese-style appetizers, meat, poultry, seafood, egg dishes, vegetables, rice dishes, egg rolls, and sauces, and gives information on menus and cooking techniques.

Author: Philip Gleissner
Publisher: Rutgers University Press
ISBN: 1978832524
Category : Cooking
Languages : en
Pages : 243

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Book Description
Immigrants have left their mark on the great melting pot of American cuisine, and they have continued working hard to keep America’s kitchens running, even during times of crisis like the COVID-19 pandemic. For some immigrant cooks, the pandemic brought home the lack of protection for essential workers in the American food system. For others, cooking was a way of reconnecting with homelands they could not visit during periods of lockdown. Resilient Kitchens: American Immigrant Cooking in a Time of Crisis is a stimulating collection of essays about the lives of immigrants in the United States before and during the COVID-19 pandemic, told through the lens of food. It includes a vibrant mix of perspectives from professional food writers, restaurateurs, scholars, and activists, whose stories range from emotional reflections on hardship, loss, and resilience to journalistic investigations of racism in the American food system. Each contribution is accompanied by a recipe of special importance to the author, giving readers a taste of cuisines from around the world. Every essay is accompanied by gorgeous food photography, the authors’ snapshots of pandemic life, and hand-drawn illustrations by Filipino American artist Angelo Dolojan.

Author: Michelle Sterling
Publisher: Simon and Schuster
ISBN: 1534496610
Category : Juvenile Fiction
Languages : en
Pages : 36

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Book Description
Celebrate the Lunar New Year through a young girl’s family traditions in this charming picture book featuring illustrations by New York Times bestselling artist Dung Ho that also includes a recipe for pineapple cakes! Little Ren looks forward to the preparation for and festivities of Lunar New Year, but she is always too little to help make the delicious pineapple cakes that are her favorite. She watches family members rolling out the dough and loves the mouth-watering smell. Watching and waiting, when will Ren be old enough?

Author: Alice L. McLean
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 223

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Book Description
Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.

Author: Kevin Pang
Publisher: America's Test Kitchen
ISBN: 1954210477
Category : Cooking
Languages : en
Pages : 385

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Book Description
Named a Best Cookbook of 2023 by The New York Times and Serious Eats James Beard Award winner Kevin Pang and his dad Jeffrey, hosts of the hit America’s Test Kitchen series Hunger Pangs, show you the way to delicious Chinese cooking in this accessible, funny, heartfelt cookbook. From American Chinese classics (General Tso’s Chicken) to Sichuan street foods (Dan Dan Mian) and Hong Kong dim sum favorites (Shu Mai), A Very Chinese Cookbook is ideal for both the Chinese food-curious and experienced cooks seeking a weekend soup dumpling project. Chock full of tips, techniques, stories, and friendly ingredient guides, with over 100 of ATK’s trademark rigorous recipes—and even a magic trick with fortune cookies—the cookbook in your hands is very practical, very personal, and very Chinese indeed. Two Generations of Storytelling: Jeffrey recounts a lifelong love of cooking that began in childhood, growing up in Hong Kong, cooking at his mother’s side, and exploring the street vendors and markets. Kevin dispenses practical wisdom that brings the recipes to life—why Beef Ho Fun is the mark of a great Cantonese chef; why Shu Mai is the world heavyweight champion of dumplings. Test Kitchen Techniques: From the basics of successful stir-frying to folding methods for Shanghai Soup Dumplings, careful instructions and abundant photos teach key steps. Chinatown Shopping Guide: From choosing the right soy sauce or vinegar to buying fresh noodles and seeking out superlative Buddhist-style chickens, let the Pangs be your trusted guides.

Author: Christina Arokiasamy
Publisher: Houghton Mifflin Harcourt
ISBN: 0544810023
Category : Cooking
Languages : en
Pages : 479

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Book Description
“A mouthwatering introduction to Malaysian cooking”—curries, noodles, stir fries, street foods, and more—from the author of The Spice Merchant’s Daughter (Publishers Weekly). A delicious and informal mashup of Southeast Asian and European influences, Malaysian cooking is full of flavor and easy to love. Chef and author Christina Arokiasamy brings it into the American home kitchen. This cuisine borrows from the traditions of Thailand, India, China, and Portugal for dishes as varied as Chili Prawns, Salmon Tandoori, Hainanese Chicken Rice, and Grilled Lamb with Rosemary Pesto. Christina gives recipes for authentic Malaysian favorites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern iterations, such as Wok-Fried Spaghetti with Kale. An assortment of sambals and chili sauces—simply thrown together in a blender—gets you started on your way to these dishes but are so tasty and versatile you’ll find yourself using them in the rest of your everyday cooking. Vivid on-location photography takes the reader into the spice markets, coffee houses, fishing villages, and kitchen gardens that inspired each recipe. “Approachable but not oversimplified . . . This standout introduction to Malaysian cooking will call to adventurous eaters and armchair travelers.”—Library Journal “For novices and aficionados alike, Christina Arokiasamy’s The Malaysian Kitchen will prove a welcome companion . . . And the recipes are so good that reading them is almost as pleasant as tasting the finished products.”—The Washington Times “Perfect for anyone wanting to learn more about that country’s vibrant, aromatic cooking.”—The Advocate

Author: Grace Young
Publisher: Simon and Schuster
ISBN: 1476740240
Category : Cooking
Languages : en
Pages : 266

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Book Description
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.

Author: Gabrielle Hamilton
Publisher: Mariner Books
ISBN: 0358525683
Category : Cooking
Languages : en
Pages : 243

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Book Description
The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. "A year that stopped our food world in its tracks," writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most. THE BEST AMERICAN FOOD WRITING 2021 INCLUDES - BILL BUFORD - RUBY TANDOH - PRIYA KRISHNA - LIZA MONROY - NAVNEET ALANG - KELSEY MILLER HELEN ROSNER - LIGAYA MISHAN and others