Yan Kits Classic Chinese Cookbook
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Author |
: Yan-kit So |
Publisher |
: Dorling Kindersley Ltd |
Total Pages |
: 258 |
Release |
: 2015-01-16 |
ISBN-10 |
: 9780241204993 |
ISBN-13 |
: 0241204992 |
Rating |
: 4/5 (93 Downloads) |
Synopsis Yan Kit's Classic Chinese Cookbook by : Yan-kit So
A visual guide that demystifies the art of Chinese cookery - now available in PDF Enjoy authentic Chinese cooking with step-by-step demonstrations of traditional preparation and cooking techniques. Step-by-step techniques and images of specialist ingredients and equipment provide you with the foundation to create over 140 mouthwatering dishes. Impress your guests with your knowledge of the customs for serving authentic Chinese cuisine, or learn how to make dumplings and other enticing dim-sum recipes. Includes a visual guide to specialist ingredients and equipment for easy identification when shopping and recipes for simple family meals to banquets, so you can leave the Chinese takeaway menu in the drawer. Menus are drawn from Szechwan, Cantonese, Peking and Shaghai and with Yan-kit's Classic Chinese Cookbook you will see just how simple and rewarding cooking Chinese food can be.
Author |
: Yan-kit So |
Publisher |
: Trafalgar Square Publishing |
Total Pages |
: 0 |
Release |
: 1997-04 |
ISBN-10 |
: 0333569075 |
ISBN-13 |
: 9780333569078 |
Rating |
: 4/5 (75 Downloads) |
Synopsis Classic Food of China by : Yan-kit So
Author |
: Linda Lau Anusasananan |
Publisher |
: Univ of California Press |
Total Pages |
: 312 |
Release |
: 2012-10-08 |
ISBN-10 |
: 9780520953444 |
ISBN-13 |
: 0520953444 |
Rating |
: 4/5 (44 Downloads) |
Synopsis The Hakka Cookbook by : Linda Lau Anusasananan
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.
Author |
: Yan-kit So |
Publisher |
: Penguin |
Total Pages |
: 258 |
Release |
: 2015-01-16 |
ISBN-10 |
: 9781465439758 |
ISBN-13 |
: 1465439757 |
Rating |
: 4/5 (58 Downloads) |
Synopsis Yan-Kit's Classic Chinese Cookbook by : Yan-kit So
Celebrated culinary expert Yan-Kit So combines more than 140 colorful Chinese recipes with a comprehensive, step-by-step visual guide to the ingredients, equipment, and techniques that will help you unlock the door to the classic Chinese kitchen. Demystify the art of Chinese cookery with this excellent visual guide. Step-by-step techniques and images of ingredients and equipment provide you with the foundation to create mouthwatering dishes. Impress your guests with your knowledge of the customs for serving authentic Chinese cuisine, or learn how to make dumplings and other enticing dim-sum recipes. You will see just how simple and rewarding cooking Chinese food can be.
Author |
: 傅培梅 |
Publisher |
: 橘子文化事業有限公司 |
Total Pages |
: 382 |
Release |
: 2004 |
ISBN-10 |
: 9867997336 |
ISBN-13 |
: 9789867997333 |
Rating |
: 4/5 (36 Downloads) |
Synopsis 培梅食谱 by : 傅培梅
This is the new and updated edition of one of the most popular Chinese cookbooks of all times by Taiwan's eminent master chef Fu Peimei. In Chinese/English. Distributed by Tsai Fong Books, Inc.
Author |
: Yan-Kit Martin |
Publisher |
: Random House (NY) |
Total Pages |
: 248 |
Release |
: 1984 |
ISBN-10 |
: 0394537238 |
ISBN-13 |
: 9780394537238 |
Rating |
: 4/5 (38 Downloads) |
Synopsis Chinese Cooking by : Yan-Kit Martin
Author |
: Jeremy Pang |
Publisher |
: Quadrille Publishing |
Total Pages |
: 0 |
Release |
: 2016-09-06 |
ISBN-10 |
: 1849498377 |
ISBN-13 |
: 9781849498371 |
Rating |
: 4/5 (77 Downloads) |
Synopsis Essential Chinese Cooking by : Jeremy Pang
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.
Author |
: William Shurtleff; Akiko Aoyagi |
Publisher |
: Soyinfo Center |
Total Pages |
: 1569 |
Release |
: 2022-01-11 |
ISBN-10 |
: 9781948436663 |
ISBN-13 |
: 1948436663 |
Rating |
: 4/5 (63 Downloads) |
Synopsis History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022) by : William Shurtleff; Akiko Aoyagi
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author |
: William Shurtleff |
Publisher |
: Soyinfo Center |
Total Pages |
: 3015 |
Release |
: 2014-06-22 |
ISBN-10 |
: 9781928914686 |
ISBN-13 |
: 1928914683 |
Rating |
: 4/5 (86 Downloads) |
Synopsis History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014) by : William Shurtleff
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
Author |
: Thomas O. Hllmann |
Publisher |
: Columbia University Press |
Total Pages |
: 218 |
Release |
: 2013-11-26 |
ISBN-10 |
: 9780231161862 |
ISBN-13 |
: 0231161867 |
Rating |
: 4/5 (62 Downloads) |
Synopsis The Land of the Five Flavors by : Thomas O. Hllmann
Translation of: Schlafender Lotos, trunkenes Huhn.