Home-Style Chinese Cooking PDF Download

Author: Tsung-Yun Wan
Publisher: Marshall Cavendish International (Asia)
ISBN: 9789814751001
Category : Cooking, Chinese
Languages : en
Pages : 0

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Book Description
- Author of best-selling title, Home-style Taiwanese Cooking- Author is a trained Taiwanese chef and is behind the popular food blog, Egg Wan's Food Odyssey - Features 50 kitchen-tested Chinese recipes- Author presents her unique take on authentic Chinese cuisine- Includes classic dishes, one-dish meals, street foods, snacks and desserts- Recipes are written in easy-to-follow step-by-step format- Suitable for cooking novices and experienced cooks looking to expand their cooking repertoire- Excellent for those who prefer Asian cooking and are looking for new dishes to try

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: Hsiao-Ching Chou
Publisher: Sasquatch Books
ISBN: 1632171244
Category : Cooking
Languages : en
Pages : 563

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Book Description
Any kitchen can be a Chinese kitchen with these 80 easy comfort food recipes—plus tips and techniques for cooking with a wok, stocking your pantry, making rice, and more. Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with accessible recipes that bring comfort with a single bite or sip. These are dishes that feed the belly and speak the universal language of "mmm!" In Chinese Soul Food, you’ll find: • 80 approachable recipes for homestyle Chinese dishes • Essential tips for Chinese cooking, including wok care, rice preparation, and more • Basic Chinese pantry staples, plus acceptable substitutions for busy cooks Recipes include: • Red-braised porky belly • Dry-fried green beans • Braised-beef noodle soup • Green onion pancakes • Garlic eggplant • Hsiao-Ching Chou’s famous potstickers • And much more! Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals.

Author: Tsung-Yun Wan
Publisher:
ISBN: 9789814516365
Category : Cooking
Languages : en
Pages : 0

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Book Description
Annotation This delicious collection of home-style recipes shows how you can whip up authentic and popular Taiwanese dishes in the comfort of your home.

Author: Liv Wan
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9815009206
Category : Cooking
Languages : en
Pages :

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Book Description
Taiwan’s long and colourful history, from the indigenous tribes, to the migration of the Chinese from Southern China and the period under Japanese rule, is clearly reflected in her rich and diverse cuisine. Home-style Taiwanese Cooking by Taiwanese chef and food blogger, Tsung-Yun Wan, is a collection of Taiwanese classics, from signature dishes such as minced pork rice, beef noodles, oyster omelette and steamed minced pork with salted egg, to popular street food fare such as deep-fried prawn rolls, dragon phoenix legs, fried chicken with sweet potato fries and coffin bread. With informative headnotes that tell the stories behind the dishes, insightful cooking tips, a detailed glossary of ingredients and step-by-step photos of cooking techniques where necessary, Home-style Taiwanese Cooking will inspire home cooks to make these authentic Taiwanese dishes part of their own cooking repertoire.

Author: Betty Liu
Publisher: HarperCollins
ISBN: 0062854747
Category : Cooking
Languages : en
Pages : 699

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Book Description
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

Author: Doreen Yen Hung Feng
Publisher: Vintage Cookery Books
ISBN: 9781406797114
Category : Cooking
Languages : en
Pages : 228

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Book Description
This is one of the first ever chinese cookery books to be written in english. "Chop Suey, says the author of this unusual cookery book, is a dish known to the Chinese only as an agreeable foreign concoction. Having reduced every foreigner to a proper sense of his own ignorance with this gentle remark, Mrs. Yen Hung Feng immediately makes honourable amends and expounds, for our pleasure and practical use, the art and mystery of Chinese cooking. She explains the customs of the Chinese table, the kinds of food and implements used in a Chinese kitchen- with suggestions for substitutes where that is necessary - and, most important of all, Chinese methods of preparing food. Housewives, please note that a centuries-long shortage of fuel in China has led to the development of cooking techniques which need the shortest possible time on the stove. Mrs. Yen Hung Feng has given a large selection of recipes, with very full instructions for those who are new to Chinese cooking, and there are careful drawings which make the most difficult process clear. She ends this delightful book with an account of the most important traditional festivals of China, giving, at the same time, a recipe for the dish proper to each occasion. Here is a practical book for the kitchen which is an introduction to Chinese life as well." Contents Include: China in your Kitchen - Appetizers - Chinese Soups - Egg Dishes - Fish and Shellfish - Poultry - Pure Meat Dishes - Vegetable Dishes - Rice and Mien Dishes - Chinese Desserts - Chinese Tea - Chinese Festival Dishes - Index of Recipes

Author: Fuchsia Dunlop
Publisher: W. W. Norton
ISBN: 9780393062229
Category : Cooking
Languages : en
Pages : 304

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Book Description
Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.

Author: Flo Lum
Publisher:
ISBN:
Category :
Languages : en
Pages : 191

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Book Description
With over 150,000 subscribers on her YouTube channel, Flo Lum has years of experience creating simple and delicious recipes that have helped and inspired thousands of viewers. I am so excited to share this cookbook with you. It is filled with many childhood favourites and dishes I've recreated over the years that were influenced by my Chinese heritage and using modern cooking techniques. This cookbook is almost 200 pages, complete with beautiful full-page photos for almost every recipe. My recipes are simple and never fussy or complicated. With the basic Asian sauces in your pantry, you will be able to handle all the recipes in this cookbook. Each recipe has been created using the best tool for the job. Sometimes it's a wok, an electric pressure cooker, air fryer or the humble stove. When possible, I have included alternative cooking methods. I hope these recipes will evoke some feelings of nostalgia and I hope they become some of your family favourites as well. "I love all of your recipes but especially the Asian ones." - P. Owen, YouTube Subscriber"Please stop making my taste buds drool... Your food is to die for 🤗🤗" - D. Apps, YouTube Subscriber "Hey Flo! Thanks for sharing this recipe! I love Chinese veggies but I don't know how to prepare them. I am definitely going to try this. Thanks!" - X. Guiot, YouTube Subscriber "Love your Chinese air fry recipes, can not wait to try this one. I made your air fry sweet and sour chicken and it was fantastic, way healthier than take out." - MrsSam888, YouTube viewer "This was phenomenal like all your other recipes I have tried. Thank you for the simplicity of your meals and the humor. I had my instant pot for an entire year and never took it out until last month. I'm in love with my instant pot now. Also your Chinese roots makes me even more in love with your recipes. Thanks!" - E. Yee, YouTube viewer

Author: Jennie Low
Publisher:
ISBN: 9781462010400
Category : Cooking, Chinese
Languages : en
Pages : 0

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Book Description
"What a pleasure to read a delightful cookbook such as Chopsticks, Cleaver, and Wok! Jennie Low has filled it with the kind of mouthwatering, easy-to-follow, homestyle recipes that are the hallmark of a good cook. You will find just as much pleasure cooking from it as eating the results." -Ken Hom, author of Chinese Technique and host of the PBS series Ken Hom's Chinese Cookery With more than 100,000 copies sold, Jennie Low's Chopsticks, Cleaver, and Wok is firmly established as a Chinese cookbook classic, featuring recipes from the spicy regional cuisines that have gained so much popularity in recent years. Her step-by-step instructions make it possible for even the beginning cook to prepare authentic Chinese meals. Jennie Low explains it all: how to shop, how to chop, how to stir-fry, and how to use a wok. There is even a glossary of Chinese food terms presented both in English and in Chinese characters to allow for shopping with ease in Asian markets. Jennie Low's is the essential cookbook for anyone who wants to cook delicious traditional dishes in the Chinese style.