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Author: S. T. Ting Wong Publisher: Contemporary Books ISBN: 9780809280308 Category : Cooking Languages : en Pages : 270
Book Description
Explanations of traditional Chinese cooking equipment and techniques are combined with menu suggestions, recipes for quick family meals and elaborate banquets, and a list of Chinese food stores
Author: S. T. Ting Wong Publisher: Contemporary Books ISBN: 9780809280308 Category : Cooking Languages : en Pages : 270
Book Description
Explanations of traditional Chinese cooking equipment and techniques are combined with menu suggestions, recipes for quick family meals and elaborate banquets, and a list of Chinese food stores
Author: S. T. Ting Wong Publisher: Contemporary Books ISBN: 9780809256099 Category : Cooking Languages : en Pages : 320
Book Description
This collection of Chinese recipes includes the Chinese finger food, dim sum, and covers cooking techniques and equipment, and discusses the culinary styles of the six regions of China
Author: Shiu Wong Chan Publisher: ISBN: Category : House & Home Languages : en Pages : 240
Book Description
Includes a history of Chinese cooking, a list of stores and noodle shops that sold Chinese groceries in New York City and a price list of ingredients, in both English and Chinese characters. Only 24 when he wrote this book, the author, who lived in Queens, did not become an American citizen until 27 years later. [Descriptive information provided by dealer // JAD20140718]
Author: Shiu Wong Chan Publisher: ISBN: 9781705914182 Category : Languages : en Pages : 220
Book Description
Containing more than one hundred recipes for everyday food prepared in the wholesome Chinese way, and many recipes of unique dishes peculiar to the Chinese -- including Chinese pastry, "Stove Parties", and Chinese candies. Simple, authentic recipes in this easy to read version of Shiu Wong Chan's classic cookbook- one of the first Chinese cookbooks to be printed in English. "Someone once said that without a good cook and good cooking life was not worth living.The author's purpose is to make good cooking possible. All these recipes have been tested and are therefore reliable." - Shiu Wong Chan Republishing of "The Chinese Cook Book" by Shiu Wong Chan. (1917). New York, Frederick A. Stokes company.*Digitized by the Sloan Foundation*
Author: Judy Goodman Ikels Publisher: Wheatmark, Inc. ISBN: 1627879226 Category : Biography & Autobiography Languages : en Pages : 202
Book Description
On June 10, 1944, a B-24 Liberator bomber loses its engines following a raid on Japanese forces. The pilot, 2nd Lt. William H. Wallace Jr., sacrifices himself to save the lives of his seven crew members. He leaves behind a wife and an unborn daughter, Judy. Seventy-one years later, Judy receives an email from a stranger who is working on a memorial project for World War II soldiers who served in China. Beyond reading old newspaper accounts and quiet family conversations, Judy has never fully explored what happened to her birth father, but the stranger's questions kindle a deep desire to learn more. Death in Wartime China: A Daughter's Discovery weaves together Bill Wallace's odyssey as an airman with his daughter's journey of reconnection. By turns moving and thought-provoking, Judy's story paints a picture of quiet heroism, friendship that spans oceans, and love that survives death.
Author: Nancy Chin Publisher: Tuttle Publishing ISBN: 1462904084 Category : Cooking Languages : en Pages : 178
Book Description
Successful Cookbook Author Nancy Chih Ma, brings the art of cooking Chinese to the reader with authentic Chinese recipes adapted to a normal, modern kitchen. There are no hard-to-find ingredients called for (some items are found in Asian markets or can be substituted for other easier ingredients, all noted in the book). The author is equally helpful in providing information on Chinese cuisine in general, table settings and entertainment, typical Chinese menus, on the proper preparation of rice and tea, a very important and useful detail in creating the Chinese experience, and also her advice on the use of spices and flavorings. Best of all, the author places emphasis on time-saving and uncomplicated techniques throughout the book. An excellent cookbook filled with unique, delicious recipes (many with color photographs) and the author’s style makes it feel like you are cooking with her. This book is sure to please with over 200 recipes in 10 categories. Categories include: Chicken, duck, and other poultry Fish Shrimp and other seafood Beef Pork Eggs Vegetables and salads Pastries and rice Casseroles and soups Desserts
Author: S. T. Ting Wong
Author: S. T. Ting Wong
Author: S. T. Ting Wong
Author: S. T. Ting Wong
Author: Sylvia Wu
Author: S. T. Ting Wong
Author: Shiu Wong Chan
Author: Shiu Wong Chan
Author: Judy Goodman Ikels
Author: Nancy Chin
Author: Shiu Wong Chan