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Author: David Kane Publisher: Independently Published ISBN: Category : Languages : en Pages : 0
Book Description
Are you a foodie looking to explore the delicious world of Chinese street food? Look no further than this comprehensive recipe book, filled with over 30 authentic and easy-to-follow recipes that will transport your taste buds straight to the bustling streets of China! From classic dishes like dumplings and baozi to lesser-known but equally tasty treats like roujiamo (Chinese hamburger) and stinky tofu, this recipe book has it all. Each recipe is accompanied by vibrant photos and detailed instructions, making it easy for even novice cooks to recreate these mouth-watering dishes at home. Whether you're in the mood for a quick and satisfying snack or a hearty and comforting meal, this recipe book has you covered. You'll find recipes for breakfast, lunch, dinner, and even dessert, showcasing the diverse range of flavors and ingredients that make Chinese street food so unique and exciting. But this recipe book is more than just a collection of tasty recipes. It's also a window into the rich cultural history of Chinese street food, with each dish offering a glimpse into the customs, traditions, and people that have shaped this beloved culinary tradition. So, if you're ready to embark on a culinary adventure, grab your apron and get ready to explore the world of Chinese street food with this amazing recipe book. Whether you're a seasoned cook or a curious beginner, you're sure to find something delicious and inspiring on these pages!
Author: David Kane Publisher: Independently Published ISBN: Category : Languages : en Pages : 0
Book Description
Are you a foodie looking to explore the delicious world of Chinese street food? Look no further than this comprehensive recipe book, filled with over 30 authentic and easy-to-follow recipes that will transport your taste buds straight to the bustling streets of China! From classic dishes like dumplings and baozi to lesser-known but equally tasty treats like roujiamo (Chinese hamburger) and stinky tofu, this recipe book has it all. Each recipe is accompanied by vibrant photos and detailed instructions, making it easy for even novice cooks to recreate these mouth-watering dishes at home. Whether you're in the mood for a quick and satisfying snack or a hearty and comforting meal, this recipe book has you covered. You'll find recipes for breakfast, lunch, dinner, and even dessert, showcasing the diverse range of flavors and ingredients that make Chinese street food so unique and exciting. But this recipe book is more than just a collection of tasty recipes. It's also a window into the rich cultural history of Chinese street food, with each dish offering a glimpse into the customs, traditions, and people that have shaped this beloved culinary tradition. So, if you're ready to embark on a culinary adventure, grab your apron and get ready to explore the world of Chinese street food with this amazing recipe book. Whether you're a seasoned cook or a curious beginner, you're sure to find something delicious and inspiring on these pages!
Author: Sarah Coates Publisher: Hardie Grant Books ISBN: 174358346X Category : Baked products Languages : en Pages : 391
Book Description
Sarah Coates, blogger behind the award-winning thesugarhit.com, is a baking genius. Sarah’s first book, The Sugar Hit!, introduces us to her fabulous cookies, cakes, pancakes, doughnuts, ice creams, brownies, drinks, cupcakes, pies and heaps more. She’s compiled her most ass-kicking recipes with the goal of bringing ridiculously spectacular, chocolate-coated, sprinkle-topped, pastry-wrapped, deep-fried, syrup-drizzled sweets into your life and kitchen. Sarah’s got you covered from first thing in the morning to the middle of the night. Wake up to Blueberry Pancake Granola, take a break with a couple of Choc Chip Pretzel Cookies, or recharge with a Cherry Hazelnut Energy Bar. Or hey, why not just blow the lid off the place with a Filthy Cheat’s Jam Donut? The Sugar Hit! is divided into 6 fun chapters: Breakfast & Brunch Coffee Break Healthy Junk Midnight Snacks Party Time Happy Holidays Grab some sugar, butter, flour, chocolate and eggs and you’re just a cream, sift, melt and crack away from creating delicious snacks, cakes and desserts.
Author: Lauren Emms Publisher: ISBN: 9781548721596 Category : Languages : en Pages : 62
Book Description
Chow Down Second in the Served In Shanghai series, Chow Down is a foodies' guide to unveiling the unimaginable wealth of Chinese cuisine, this time within Shanghai's Xuhui district. This culinary journey takes hungry travellers to some of the most authentic and finest restaurants in the city, each representing a unique Chinese regional
Author: Geoff Lindsay Publisher: McClelland & Stewart ISBN: 9781864483437 Category : Cookery, Asian Languages : en Pages : 153
Book Description
Chow Down is a cookbook for the hip and curious. Inspired by Asian techniques and ingredients, it is nevertheless aimed at anyone who wants fresh, light, healthy and fast recipes. The 60 recipes featuring the food of Asia are arranged under such headings as Hot, Sour, Salty, Slippery, Crispy, Crunchy and Wet.
Author: Haiming Liu Publisher: Rutgers University Press ISBN: 0813574765 Category : Social Science Languages : en Pages : 230
Book Description
Received an Honorable Mention for the 2015-2016 Asian/Pacific American Awards for Literature, Adult Non-Fiction category Finalist in the Culinary History category of the 2016 Gourmand World Cookbook Awards From Canton Restaurant to Panda Express takes readers on a compelling journey from the California Gold Rush to the present, letting readers witness both the profusion of Chinese restaurants across the United States and the evolution of many distinct American-Chinese iconic dishes from chop suey to General Tso’s chicken. Along the way, historian Haiming Liu explains how the immigrants adapted their traditional food to suit local palates, and gives readers a taste of Chinese cuisine embedded in the bittersweet story of Chinese Americans. Treating food as a social history, Liu explores why Chinese food changed and how it has influenced American culinary culture, and how Chinese restaurants have become places where shared ethnic identity is affirmed—not only for Chinese immigrants but also for American Jews. The book also includes a look at national chains like P. F. Chang’s and a consideration of how Chinese food culture continues to spread around the globe. Drawing from hundreds of historical and contemporary newspaper reports, journal articles, and writings on food in both English and Chinese, From Canton Restaurant to Panda Express represents a groundbreaking piece of scholarly research. It can be enjoyed equally as a fascinating set of stories about Chinese migration, cultural negotiation, race and ethnicity, diverse flavored Chinese cuisine and its share in American food market today.
Author: Anne Mendelson Publisher: Columbia University Press ISBN: 0231541295 Category : Social Science Languages : en Pages : 353
Book Description
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.
Author: Jeremiah Stone Publisher: Phaidon Press ISBN: 9780714876023 Category : Cooking Languages : en Pages : 0
Book Description
The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair. This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality. A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life. Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.
Author: Andrew Coe Publisher: Oxford University Press ISBN: 0199758514 Category : History Languages : en Pages : 321
Book Description
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.
Author: Howie Southworth Publisher: Simon and Schuster ISBN: 1510728171 Category : Cooking Languages : en Pages : 330
Book Description
"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: street food! Every day, nearly one-fifth of humanity sustains itself on conveniently placed bites and cheap alfresco meals. In China, one’s home is often small, kitchens are cramped, and time is short. So, a walkable nosh on the way to the office, a quick, cheap lunch, or an evening spent hopping from snack stand to snack stand with friends is an everyday occurrence. Howie Southworth and Greg Matza, best friends and bestselling food authors, have been eating their way through China for over two decades. Soon after their yearly culinary journeys began, they were struck with a delicious addiction: street food! Within this entertainingly narrated cookbook, our dynamic eating duo not only fondly recalls highlights of their fascination with China’s incredible food culture, but they artfully weave in folklore, origin stories, and witty chats with the cooks, vendors, and fellow gastronomes they’ve met along the way. Photographed entirely in China, this book beautifully presents small plates from the balmy rice paddies of Yunnan and spicy streets of Sichuan to the frozen tundra of Harbin and the imperial majesty of Beijing. This tale of two foodies is destined to change the way readers view going out for Chinese.
Author: David Kane
Author: David Kane
Author: Sarah Coates
Author: Lauren Emms
Author: Ann Hui
Author: Geoff Lindsay
Author: Haiming Liu
Author: Anne Mendelson
Author: Jeremiah Stone
Author: Andrew Coe
Author: Howie Southworth