Adventures in Oriental Cooking PDF Download

Author: Janeth Johnson Nix
Publisher: Ortho Books
ISBN: 9780917102240
Category : Cooking
Languages : en
Pages : 100

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Author: Janeth Johnson Nix
Publisher:
ISBN: 9780917102493
Category : Cooking, Asian
Languages : en
Pages : 0

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Author: Robert Danhi
Publisher:
ISBN: 9780981633909
Category : Cooking, Malay
Languages : en
Pages : 0

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Demystifying Southeast Asia's cuisine, this cookbook translates years of photography, culinary training, education, and resulting expertise into an adventure of recipes, stories, and practical advice on cooking. Regardless of exotic flavors, foreign ingredients, and unfamiliar techniques, the guide demonstrates how cooking remains universal and the science of food holds fast. Including more than 100 recipes, 700 photographs, and vivid anecdotes, this is the perfect book for anyone seeking to learn about the flavors of Southeast Asian cuisine or just looking for a unique, recreational read.

Author: Laura B. Russell
Publisher: Celestial Arts
ISBN: 1587613670
Category : Cooking
Languages : en
Pages : 210

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For the estimated three million Americans suffering from Celiac disease, wheat allergies, and severe gluten sensitivities, Asian food is usually off-limits because its signature ingredients—noodles, soy sauce, and oyster sauce—typically contain wheat. In the Gluten-Free Asian Kitchen, food writer Laura B. Russell shows home cooks how to convert the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam into gluten-free favorites. Authentically flavored dishes such as Crispy Spring Rolls, Gingery Pork Pot Stickers, Korean Green Onion Pancakes, Soba Noodles with Stir-Fried Shiitake Mushrooms, Salt and Pepper Squid, and Pork Tonkatsu will be delicious additions to any gluten-free repertoire. Along with sharing approachable and delicious recipes, Russell demystifies Asian ingredients and helps readers navigate the grocery store. Beautifully photographed and designed for easy weeknight eating, this unique cookbook’s wide range of dishes from a variety of Asian cuisines will appeal to the discriminating tastes of today’s gluten-free cooks.

Author: Mary Kate Tate
Publisher: Andrews McMeel Publishing
ISBN: 1449408486
Category : Cooking
Languages : en
Pages : 580

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This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond. Mandarin-speaking American siblings Mary Kate and Nate Tate traveled more than 9,700 miles through China, collecting stories, photographs, and lots of recipes. In Feeding the Dragon, they share what they saw, learned, and ate along the way. Highlighting nine unique regions, this volume features Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet, lamb kebabs served on the scorching desert of Xinjiang Province, and much more presented alongside personal stories and photographs. Recipes include Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Lychee Martinis. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book.

Author: Nobuko Kakinuki
Publisher:
ISBN:
Category : Cooking, Asian
Languages : en
Pages : 231

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Author: Ching-He Huang
Publisher: Random House
ISBN: 1446417980
Category : Cooking
Languages : en
Pages : 276

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Exploring China: A Culinary Adventure is the delightful companion book to the BBC TV Show featuring their culinary adventure across China Two of the most highly respected authorities on Chinese and Oriental cooking today, Ken Hom and Ching-He Huang, come together in this exciting cookbook and is the result of their journey through China on a culinary and cultural odyssey to find the old, the new and the unexpected as shown in the BBC TV show. They tell the story of China, both old and new, through food. Each recipe in the book features a back story from Ken and Ching so you can learn the secret stories behind all your old favourite recipes and be inspired to find new ones. They cook with local families, en route to discover the influence of Buddhism on vegetarian food and whether the Chinese did actually invent tortellini in remote Kashgar before travelling to Sichuan Province, China's gastronomic capital. Ken is the old-hand who brought the wok to the West and Ching-He is the energetic newcomer. Together they uncover the secrets of Old China and the techniques of the new, fusing them together to create a unique and authoritative perspective on Chinese food that will surprise and inform.

Author: Nicole Mones
Publisher: Houghton Mifflin Harcourt
ISBN: 9780547053738
Category : Fiction
Languages : en
Pages : 308

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This exhilarating story is the transporting tale of how the sensual, romantic elements of haute Chinese cuisine become the perfect ingredients to lift the troubled soul of a grieving American woman.

Author: Josephine Ellise
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0

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Are you drawn to the exotic flavors of Oriental cuisine and yearning to sample some truly transcendent Asian delicacies? Here lies an assortment of pan-continental delicacies that will whisk you away on a culinary tour of Asia right from your home. It achieves the perfect balance between flavor and nourishment with ease. These perennial Asian delicacies are wholesome, nutritious, and divine. It combines rice, seafood and vegetables in a healthy fusion. The culinary techniques preserve the sacred nutrients of the ingredients. These recipes are effortless to craft and gentle on the stomach as well. Pan-Asian cuisine incorporates delicacies from several Oriental nations. The gastronomic options fuse components from Thai, Chinese, Korean, Japanese, Indian, Vietnamese, and Middle Eastern gastronomy. Asian cuisine features rice, noodles, fish, vegetables and notably, string beans. This cuisine has evolved to incorporate the use of oils, umami sauces and fats in combining ingredients. In "A Pan-Asian Cookbook," I have collated an assortment of rice, noodle, seafood and beef dishes like Mandolin Beef & Noodle, Beef Jerky, Teriyaki Salmon and Broccoli Bowls and Hashima Soup. Invite your inner chef on a culinary voyage across the Asian continent. Simple and flavorful pan-Asian meals may be made by combining flavors from various Asian cuisines. An Asian menu offers health in every bite. Fresh vegetables and seafood laden with nutrients become your allies in the fight against disease. Asian cooking preserves the full nutrition of your ingredients. Let nature's bounty nourish your body just as nature intended. Your pantry becomes a portal to Asia, filled with fragrant allies like aromatic ginger, pungent garlic, fiery chili peppers, and nutritional powerhouses like soy and tofu. Stir-fry, steam or deep-fry your Asian creations, letting tradition guide your culinary art. Rice is the universal staple, though the variety changes with each region. Embrace the aromatic jasmine rice of Thailand or the basmati rice beloved in India. Enjoy both short-grain and long-grain varieties across the continent. Curries call out to you from across South and Southeast Asia, born in the Indian subcontinent yet evolving their own character in each place. The sauce may come from yogurt in North India or coconut milk in Sri Lanka, transforming familiar ingredients into new culinary adventures. Set off on your Asian food journey, experimenting with different flavors and discovering new healthy treasures along the way. Let the spirit of adventure and joy inspire your cooking as you find your own unique path across the pan-Asian culinary landscape.

Author: Andrew Coe
Publisher: Oxford University Press
ISBN: 0199758514
Category : History
Languages : en
Pages : 321

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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.