The Northern Chinese Cookbook Including Specialities From Peking Shanghai And Szechuan
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Author |
: Wonona W. Chang |
Publisher |
: Crown Publishing Group (NY) |
Total Pages |
: 193 |
Release |
: 1974 |
ISBN-10 |
: 0517500620 |
ISBN-13 |
: 9780517500620 |
Rating |
: 4/5 (20 Downloads) |
Synopsis The Northern Chinese Cookbook, Including Specialities from Peking, Shanghai, and Szechuan by : Wonona W. Chang
Author |
: Lavonne B. Axford |
Publisher |
: Detroit : Gale Research Company |
Total Pages |
: 696 |
Release |
: 1976 |
ISBN-10 |
: STANFORD:36105036876519 |
ISBN-13 |
: |
Rating |
: 4/5 (19 Downloads) |
Synopsis English Language Cookbooks, 1600-1973 by : Lavonne B. Axford
Author |
: Food and Nutrition Information Center (U.S.) |
Publisher |
: |
Total Pages |
: 760 |
Release |
: 1974 |
ISBN-10 |
: WISC:89048633564 |
ISBN-13 |
: |
Rating |
: 4/5 (64 Downloads) |
Synopsis Catalog by : Food and Nutrition Information Center (U.S.)
Author |
: Food and Nutrition Information Center (U.S.) |
Publisher |
: |
Total Pages |
: 348 |
Release |
: 1975 |
ISBN-10 |
: OSU:32435006821094 |
ISBN-13 |
: |
Rating |
: 4/5 (94 Downloads) |
Synopsis Cumulative Index to the Catalog of the Food and Nutrition Information and Educational Materials Center, 1973-1975 by : Food and Nutrition Information Center (U.S.)
Author |
: Kian Lam Kho |
Publisher |
: Clarkson Potter |
Total Pages |
: 370 |
Release |
: 2015-09-29 |
ISBN-10 |
: 9780385344692 |
ISBN-13 |
: 0385344694 |
Rating |
: 4/5 (92 Downloads) |
Synopsis Phoenix Claws and Jade Trees by : Kian Lam Kho
Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.
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 |
: National Agricultural Library (U.S.) |
Publisher |
: |
Total Pages |
: 348 |
Release |
: 1975 |
ISBN-10 |
: STANFORD:36105130624161 |
ISBN-13 |
: |
Rating |
: 4/5 (61 Downloads) |
Synopsis Cumulative Index to the Catalog of the Food and Nutrition Information and Education Material Center 1973-1975 by : National Agricultural Library (U.S.)
Author |
: |
Publisher |
: R. R. Bowker |
Total Pages |
: 1360 |
Release |
: 1982-04 |
ISBN-10 |
: STANFORD:36105210122383 |
ISBN-13 |
: |
Rating |
: 4/5 (83 Downloads) |
Synopsis American Book Publishing Record by :
Author |
: Fuchsia Dunlop |
Publisher |
: Penguin Books, Limited (UK) |
Total Pages |
: 276 |
Release |
: 2003 |
ISBN-10 |
: 0140295410 |
ISBN-13 |
: 9780140295412 |
Rating |
: 4/5 (10 Downloads) |
Synopsis Sichuan Cookery by : Fuchsia Dunlop
One of the great cuisines of the world, the cooking of the Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes. Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the liberal use of red chillies and Suchuan pepper), its twenty-three distinct combinations of flavour, applied to a wide variety of ingredients, create an extraordinary range of foods - including many cooler dishes. With Fuchsia Dunlop's fascinating, practical and comprehensive book you can now create authentic Sichaun dishes at home. Twice-cooked Pork, Pock-marked Mother Chen's Beancurd, Sichuanese hotpot, spicy 'Zhong' Dumplings - these are just a few of the delicious recipes to be found in this definitive guide to an often overlooked cuisine.
Author |
: Library of Congress |
Publisher |
: |
Total Pages |
: 640 |
Release |
: 1970 |
ISBN-10 |
: PSU:000052021541 |
ISBN-13 |
: |
Rating |
: 4/5 (41 Downloads) |
Synopsis Library of Congress Catalog by : Library of Congress