unbelievably easy to make, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of "mmm " You'll find approachable recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author's famous potstickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list that also includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home. 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. Any kitchen can be a Chinese kitchen
The Real Food of China is the definitive guide to home-style Chinese cuisine. It is inspired by the authors' personal travels to China and the realization that what is commonly perceived as "Chinese food" in the Western world, is only part of the story. While there is a growing appreciation of regional Chinese food in larger cities outside China, a lot of authentic regional cuisine still goes uncelebrated in Chinese restaurants around the world.This book captures the essence of simple home cooking and the wide variety of food that changes from region to region. Chapters are broken down into food categories including Cold Dishes, Soups and Hotpots, Dumplings, Breads and Noodles, Pork, Chicken, Fish, Vegetables and Desserts. Dishes include fermented foods from Shaoxing, smoked pork from Hunan, Hakka food from Meizhou, Muslim street fare from Xi'an, fresh river fish from Jiangxi province, fish dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages. Captured with stunning location photography from each of the visited regions as well as beautiful food photography throughout, The Real Food of China brings a small glimpse of the gutsy, earthy, everyday side of Chinese cooking to light. Food that is incredibly diverse, simple to prepare, full of flavor, and based on seasonal produce and easily procured dry goods. The Real Food of China will change everything you previously thought about traditional Chinese cuisine.
Secrets from a Chinese Kitchen presents exquisite and authentic Chinese recipes in a collection that stands out for its variety and balance, its requirements for fresh ingredients and essential methods for making the most of the qualities of those ingredients to enhance their flavour. Potential pitfalls are explained with the secrets for avoiding them, learnt by the authors from their famous father Ken Lo and from years of their own experience passed down within the family. Regional dishes are described simply and linked to evocative notes on travel throughout China; healthy as well as traditional aspects have been incorporated. Every aspect of the Chinese cuisine is explored through over 100 recipes, including the delicious Crispy Five Spice Chicken Legs and the aromatic Dry Tossed Chilli Prawns.
- More than 100 recipes for the featured foods
- Cooking techniques and uses for grains, meats, fruits, and vegetables
- How to eat seasonally to enhance health and fitness
- The relationship between characteristics, colors, tastes of food, and health
- How to develop a personalized diet plan, based on lifestyle and body type
- Simple and effective food therapy strategies for common diseases
- Using food for health preservation (preventing illness and extending lifespan)
- Cucumber Kiwi Juice
- Buckwheat Noodles
- Potato and Spanish Soup
- And many more
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
It's hard to believe there was a time when you couldn't go out for Chinese food in Minnesota, but there was--until brothers and entrepreneurs Woo Yee Sing and Woo Du Sing opened their Canton Restaurant (later called John's Place) in Minneapolis in 1883. Chinese, Japanese, Thai, Indian, and Cambodian immigrants have left an indelible and flavorful mark on our collective culinary history. Many cooks sought not only to make a living but also to preserve the memory of their homeland through the dishes set before family and patrons alike, to the great benefit of diners from the Twin Cities metro area to Duluth to the Red River Valley.Asian Flavors includes interviews with pioneering chefs, features on beloved restaurants, stories of farmers and food businesses, and, of course, more than 150 treasured recipes that have nourished and inspired Minnesotans. Try Dar Cheen Chicken from Wing Ying Huie's Chinese Lantern in Duluth, or Supenn Harrison's egg rolls made famous at her state fair booth beginning in 1976, or Reiko Weston's Sukiyaki from the original Fuji Ya in Minneapolis. Let Asian food experts Phyllis Louise Harris and Raghavan Iyer take you on a tour through this comprehensive history, lavishly illustrated with historical and contemporary photography, from the Philippines to South Korea to Nepal, from the 1870s through today. Phyllis Louise Harris teaches Asian cooking and was food editor of Asian Pages for two decades. Collaborator Raghavan Iyer is author of Betty Crocker's Indian Home Cooking, The Turmeric Trail, and 660 Curries. They are cofounders of Asian Culinary Arts Institutes in Minneapolis.
Mouthwatering and authentic soups, appetizers and dim sum, stir-fries, vegetarian dishes, side dishes and desserts.
The definitive cookbook bible of the world's most popular and oldest cuisine
"China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." --Ken Hom OBE, Chef, author and tv presenter
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 33 regions and sub-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.
WINNER 'BEST CHINESE COOKBOOK' IN UK GOURMAND WORLD COOKBOOK AWARDS 2020From bustling cosmopolitan cities to remote rural landscapes, this comprehensive volume explores the varied food and cooking of China with fascinating background information on the local geography and culinary history. Bringing together classic dishes, from the old imperial kitchens of Beijing to the tea houses of southern China, expert Terry Tan explores the diverse regions and introduces the reader to local ingredients and cooking methods. Chinese food is justifiably loved the world over, but take a closer look, and you'll discover that there is much more to this nation's cooking than the dishes offered at many restaurants. From aromatic soups and simple stir-fries, and rice and noodle staples, to banquet-style roasted meats, with congees, dim sum, and sizzling street food along the way, this is a must-have reference for anyone who is passionate about the food of China. A culinary tour of China, the book spans the Mandarin cooking of the north, Cantonese dishes in the south, Sichuan food in the east and Shanghai cuisine in the west. An extensive introduction explores the history and traditions, the ingredients and how to prepare and use them, and clear step-by-step recipes will guide you to success, with evocative images throughout. Recipes include all the well-known classics - Beijing Duck, Crispy Chilli Beef, Pork Dumplings, Dan-Dan Noodles - as well as unusual local delicacies such as Lobster Noodles, Beggars' Chicken, Black Rice Porridge, and Red Beans in Syrup. This impressive 624-page volume offers hundreds of recipes, background detail, and 1500 photographs. But the book is accessible too, the ingredients and stages of every recipe are clearly explained and shown, and authentic tastes are assured with the clear and reassuring guidance.