Madame Wu's Art of Chinese Cooking PDF Download

Author: Sylvia Wu
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 296

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Author: Sylvia Wu
Publisher: Dutton Adult
ISBN: 9780912880044
Category :
Languages : en
Pages : 288

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Author:
Publisher:
ISBN: 9781777938727
Category :
Languages : en
Pages : 0

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An academically reviewed first English translation of the Wushi Zhongkuilu, one of the earliest Chinese works on home cooking and the only culinary work written by a Chinese woman from premodern China preserved in its entirety.

Author: Eileen Yin-Fei Lo
Publisher: Chronicle Books
ISBN: 0811878708
Category : Cooking
Languages : en
Pages : 669

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Book Description
A James Beard and Julia Child Award–winning chef “takes you on an incredible journey as you build your Chinese pantry and master the basics.” (Daniel Boulud, James Beard Award–winning chef, restauranteur, and cookbook author) This masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo’s decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library. “Stunning. . . . A comprehensive and educational guide that fulfills the promise of how to master Chinese cooking.” –Publishers Weekly

Author: Jacqueline Newman
Publisher: Bloomsbury Publishing USA
ISBN: 0313085722
Category : Social Science
Languages : en
Pages : 252

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Book Description
The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. Americans typically are familiar with a narrow range of Americanized Chinese restaurants. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference of its kind on the market. A timeline, glossary, tables, and illustrations complement the narrative.

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: Amy Bizzarri
Publisher: Arcadia Publishing
ISBN: 1439674949
Category : History
Languages : en
Pages : 160

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Recipes born in the city of stars Los Angeles is a city where film mingles with food. From healthful salads to sweet treats inspired by California's agricultural bounty, the innovative fare mirrors the rise from a sleepy, western outpost to celluloid dream, where food has always played an award-winning role. The minds behind these delicious treasures include a pauper who reinvented himself as a prince, a penniless single mom who perfected a treasured recipe to create an empire, and a guru who provided good vibes and scandal alongside cold-pressed juices. Bake up the Cocoanut Grove's Coconut Strawberry Cream Tarts and sip a Zombie from the first-ever Tiki bar to create a little Hollywood magic in your own kitchen. Amy Bizzarri rolls out the red carpet in celebration of Tinseltown's iconic cuisine.

Author: Sylvia Wu
Publisher:
ISBN: 9780971279100
Category : Cooking, Chinese
Languages : en
Pages : 77

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Author: Yuan Mei
Publisher: Berkshire Publishing Group
ISBN: 1614728267
Category : Cooking
Languages : en
Pages : 250

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The Way of Eating: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is, remarkably, the first English edition of one of the world’s most famous books about food. The Way of Eating is a treatise and a cookbook, written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture, and was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is in English but includes Chinese characters and vocabulary, and is 250 pages in length. The team’s aim was to convey the charm, humor, and erudition of one of China’s greatest writers. Also included are a glossary and a bibliography of additional sources. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. “This is far more than a cookbook: The Way of Eating is food history at its finest, a window into a fascinating and long-lost world.” Ruth Reichl, author of Save Me the Plums Translator and annotator Sean Jy-Shyang Chen is a scientific developer for computer assisted minimally invasive neurosurgery. This is his first publication outside the fields of science and engineering.

Author: Liz Crain
Publisher: Sasquatch Books
ISBN: 1632172976
Category : Cooking
Languages : en
Pages : 194

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Book Description
You can make dumplings a weeknight comfort food staple—and this cookbook will show you how with 40 easy but innovative dumpling recipes from around the globe. Shumai, gyoza, mandu, komber, pierogis: a dumpling by any other name would taste as comforting. The original comfort food in every culture, the humble dumpling takes center stage in this beautiful cookbook. Author Liz Crain offers up beloved staples—with easy, step-by-step instructions for dumpling skins and fillings—and regional favorites, including: Classics: Chinese soup dumplings and shumai; Japanese gyoza; Eastern European pierogi; Italian goat cheese arrabbiata Regional: Northwest American morel sherry cream; Cincinnati Chili; Shrimp & Grits; Nettle & Caramelized Onions; and Bananas Foster With 40 recipes, full-color photographs—plus vegan, gluten-free and kid-friendly options—Dumplings Equals Love is the perfect gift for the foodie or home cook in your life.