Mrs. Chiang's Szechwan Cookbook PDF Download

Author: Jung-feng Chiang
Publisher: HarperCollins Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 392

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Author: Jung-feng Chiang
Publisher: Harpercollins
ISBN: 9780060158286
Category : Cooking
Languages : en
Pages : 359

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Represents the essence of hearty Szechwan fare and are accompanied by information on ingredients, equipment, menu planning, and the spirit of Chinese cuisine

Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617846
Category : Cooking
Languages : en
Pages : 357

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Book Description
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

Author: S. T. Ting Wong
Publisher:
ISBN:
Category : Cooking, Chinese
Languages : en
Pages : 292

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Recipes especially designed for the West Bend Electric Wok.

Author:
Publisher:
ISBN:
Category : Cooking, Chinese
Languages : en
Pages : 68

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Author: Nancy Chin
Publisher: Tuttle Publishing
ISBN: 1462904084
Category : Cooking
Languages : en
Pages : 178

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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: Wonona W. Chang
Publisher: Crown Publishing Group (NY)
ISBN: 9780517500620
Category : Cookery
Languages : en
Pages : 193

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Author: Madame Chiang
Publisher:
ISBN: 9781258888251
Category :
Languages : en
Pages : 68

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Book Description
This is a new release of the original 1941 edition.

Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617862
Category : Cooking
Languages : en
Pages : 1029

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Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914500
Category : Reference
Languages : en
Pages : 418

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