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Author: Mei Wei Publisher: DeepLogic ISBN: Category : Cooking Languages : en Pages : 350
Book Description
This book is the Volume of Fujian Cuisine among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine，Jiangsu Cuisine， Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine，Beijing Cuisine，Shanghai Cuisine，Northeastern China Cuisine，Shanxi Cuisine，Henan Cuisine，Hubei Cuisine，Jiangxi Cuisine，Shaanxi Cuisine，Yunnan and Guizhou Cuisine, Minority Groups Cuisine，Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.
Author: Jacqueline M. Newman Publisher: ISBN: 9780781811835 Category : Cooking Languages : en Pages : 0
Book Description
Though Fujian, a south-eastern province of China, is home to one of China's best cuisines, it is barely known outside of China. This landmark volume gives us the province's savoury fish and meat dishes, wonderful teas, soups, stews, congees, noodles, and fire pots. With roots in early Mill food culture, Fujianese food benefits from the abundance of products found on the local mountains, flatlands and extensive coastline. Rice, wheat, and sweet potatoes are staples of the Fujianese cuisine. Fish and meat are often mixed to great effect, incorporating both sweet and pungent flavours. Two or more broths or soups served with these mixed dishes complete such fine repasts. Buddha Jumping the Wall is a typical dish, combining a myriad of ingredients from both the mountains and the sea: shark's fin, abalone, scallops, ham, chicken, mushrooms, yams, medlar, scallions, and garlic, to name hut a few. Crossing Bridge Noodles and Braised Meat in Wine Sauce are also great favourites, and dishes such as New Year Money Bags and Steamed Sea Cucumber Pockets are equally popular. With 200 recipes, photographs, cultural and historical backgrounds, and twenty menus for everyday meals and holiday banquets, this is a truly comprehensive volume for gourmands, anthropologists and foodies.
Author: Mei Wei Publisher: DeepLogic ISBN: Category : Cooking Languages : en Pages : 329
Book Description
This book is the Volume of Hunan Cuisine among the "Chinese Cuisines Just Awesome" series. The "Chinese Cuisines Just Awesome" series comprehensively collects more than 3,500 kinds of famous dishes of different flavors of the seventeen main-stream regional Cuisines of China. They are namely Shandong Cuisine, Cantonese Cuisine，Jiangsu Cuisine， Sichuan Cuisine, Anhui Cuisine, Hunan Cuisine, Zhejiang Cuisine, Fujian Cuisine，Beijing Cuisine，Shanghai Cuisine，Northeastern China Cuisine，Shanxi Cuisine，Henan Cuisine，Hubei Cuisine，Jiangxi Cuisine，Shaanxi Cuisine，Yunnan and Guizhou Cuisine, Minority Groups Cuisine，Vegetarian Cuisine, and Medicine and Health Cuisine, in total 20 categories of local flavors. The content includes detailed descriptions of ingredients, cooking methods, key cooking techniques, and flavor characteristics. This book is indeed a unique and practical recipe for Chinese culinary culture. It is a must-have reference book for professional chefs, travelers and other Chinese food lovers.
Author: Mark Swislocki Publisher: Stanford University Press ISBN: 0804760128 Category : History Languages : en Pages : 321
Book Description
This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai?a food lover's paradise?and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.
Author: Publisher: Youguide International BV ISBN: Category : Languages : en Pages : 165
Author: 大琦 Publisher: China Intercontinental Press ISBN: 7508548159 Category : Social Science Languages : en Pages : 291
Book Description
烤和煮，作为最古老的两种烹饪方式，在中国已经延续发展了几千年。火锅，作为“煮文化”的集大成者，经过几千年的演变，早已风靡中国的大江南北，从烹饪器具到所用食材，不同地区又各有讲究。同样热气腾腾的火锅，或麻辣鲜香，或清淡滋补，人们充分利用所在地域的物产优势，开发了不同种类的火锅。不同吃法的背后，是人们“道法自然”的古朴智慧。如今，火锅已经成为中国的美食符号，像熊猫和京剧一样，为世界认识中国，打开了一扇香气四溢的窗。 Boiling and broiling represents two time-honored culinary arts that have continued in China over thousands of years. And hot pot, the epitome of “boiling arts”, has experienced thousands of years of evolution and enjoyed huge popularity around this country. Besides, hot pot in different regions develops distinguishing features in terms of utensils and ingredients. With a similarly steaming pot, it can be spicy and flavorful, or delicate and nutritious, depending on people’s various use of local products. Behind these tastes hides Chinese people’s ancient wisdom of “following the law of nature”. Nowadays, hot pot has become a symbol of China like panda and Peking Opera, and a window of taste into which people worldwide can see a clearer image of China.
Author: Melanie Byrd Publisher: Bloomsbury Publishing USA ISBN: 1610694562 Category : Cooking Languages : en Pages : 808
Book Description
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Author: Carolyn Phillips Publisher: Ten Speed Press ISBN: 1607749831 Category : Cooking Languages : en Pages : 530
Book Description
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016
Author: Cynthia Y. Ning Publisher: Yale University Press ISBN: 0300161638 Category : Foreign Language Study Languages : en Pages : 401
Book Description
Welcome to "Encounters", a groundbreaking Chinese language programme that features a dramatic series filmed entirely in China. The programme's highly communicative approach immerses learners in the Chinese language and culture through video episodes that directly correspond to units in the textbook. By combining a compelling story line with a wealth of educational materials, "Encounters" weaves a tapestry of Chinese language and culture rich in teaching and learning opportunities. "Encounters" follows a carefully structured and cumulative approach. Students progress from listening and speaking to the more difficult skills of reading and writing Chinese characters, building grammar, vocabulary, and pronunciation skills along the way. "The Encounters" programme includes: Two Full-colour Student Books for introductory Chinese study; Annotated Instructor's Editions with answer keys and suggested class activities; Two Character Writing Workbooks linked directly to the Student Book; Ten hours of video materials, comprising dramatic episodes, cultural segments, and animations, all integrated with the Student Books; A total of 200 minutes of audio material, linked to the Student Books, for listening and speaking practice; and, a website providing a year's free access to all audiovisual material of the programme upon adoption.
Author: Mei Wei
Author: 傅培梅
Author: Jacqueline M. Newman
Author: Mei Wei
Author: Mark Swislocki
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Author: 大琦![Cooking through History [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/IOTNEAAAQBAJ?fife=w80-h100)
Author: Melanie Byrd
Author: Carolyn Phillips
Author: Cynthia Y. Ning
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