all under heaven recipes from the 35 cuisines of china

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All Under Heaven

Author : Carolyn Phillips
ISBN : 9781607749837
Genre : Cooking
File Size : 29. 36 MB
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A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016

Stir Frying To The Sky S Edge

Author : Grace Young
ISBN : 9781416580737
Genre : Cooking
File Size : 61. 1 MB
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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.

China The Cookbook

Author : Kei Lum Chan
ISBN : 0714872245
Genre : Cooking
File Size : 61. 70 MB
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The definitive cookbook bible of the world’s most popular and oldest cuisine In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and numerous minor regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.

Land Of Fish And Rice

Author : Fuchsia Dunlop
ISBN : 0393254380
Genre :
File Size : 83. 63 MB
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The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a "land of fish and rice." For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions.

Revolutionary Chinese Cookbook

Author : Fuchsia Dunlop
ISBN : 0393062228
Genre : Cooking
File Size : 78. 99 MB
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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.

Every Grain Of Rice Simple Chinese Home Cooking

Author : Fuchsia Dunlop
ISBN : 9780393089042
Genre : Cooking
File Size : 35. 61 MB
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A culinary reference features southern Chinese recipes, shares a comprehensive introduction to key seasonings and techniques, and offers such options as smoky eggplant with garlic, twice-cooked pork, and emergency midnight noodles.

The Yunnan Cookbook

Author : Annabel Jackson
ISBN : 9881613973
Genre : Cooking
File Size : 80. 86 MB
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A celebration of the rich ethnic diversity of the mountainous land of former kingdoms bordering Tibet, Sichuan, Burma, Vietnam and Laos offers insight into each region's distinct influence, flavors and aromas.

The Real Food Of China

Author : Leanne Kitchen
ISBN : 1742705308
Genre : Cooking
File Size : 87. 23 MB
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Through the authors' personal travels through China came realisation that what is commonly perceived as "Chinese food" in the Western world, is only part of the story, and thus followed the inspiration to celebrate the lesser known, wonderfully diverse aspects of this ancient culture's cooking. There is a growing global appreciation for regional Chinese fare- but it is mostly unrepresented in Chinese restaurants. Kitchen and Suvalko strove to capture the essence of the simple home cooking and explore the variation in cuisine among the different regions. The result is a comprehensive compendium of dishes, divided into chapters by category, including: cold dishes, soups and hotpots, dumplings, breads and noodles, pork, chicken, fish, vegetables and desserts. Readers can delight in fermented foods from Shaoxing, River fish from Jiangxi province, Smoked pork from Hunan, fish dumplings and flat breads from Shandong or bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. With food that is full of flavour, utilizes seasonal produce and is simple to prepare, and beautiful photographs shot on location, A Taste of China will challenge everything you thought you knew about Chinese cooking!

The Food Of Taiwan

Author : Cathy Erway
ISBN : 9780544303300
Genre : Cooking
File Size : 58. 94 MB
Format : PDF
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Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.

Essential Chinese Cooking

Author : Jeremy Pang
ISBN : 1849498377
Genre : Cooking
File Size : 74. 29 MB
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In Essential Chinese Cooking, acclaimed teacher and School of Wok founder, Jeremy Pang brings the authentic flavors of traditional Chinese cooking into your own kitchen. Throughout the six chapters Jeremy outlines the fundamental techniques of Chinese cooking, focusing on a range of delicious, simple-to cook, yet authentic Chinese recipes. It includes simplified techniques such as the Wok Clock, which is a revolutionary way of organizing your ingredients before you start to cook, that will help you turn out exceptional Chinese food in your own home—day in, day out.

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