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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Chinese
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    How to Cook dishes from China


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    China is a very large country (the 3rd or 4th largest in area depending on the method of calculation used and what is included), with the largest population of any country in the world. Each region of China has its own distinctive culinary style and flavors, the regions being, Anhui ("Hui"), Cantonese (Yue"), Fujian ("Min"), Hunan ("Xiang"), Jiangsu ("Su" or "Yang"), Shandong ("Lu"), Szechuan ("Chuan") and Zhejiang ("Zhe"). There is also of course a large population of people of Chinese descent in many other countries, and these communities have developed both new dishes and variants on pre-existing dishes, by adapating Chinese cooking techniques to local tastes and ingredients.

    In general, Chinese meals consist of two main elements:
    1. Main food (Mandarin: Zhushi) - Noodles, rice or steamed buns ("mantou").

    2. Accompanying dishes (Mandarin: Cai - literally translated this means "vegetable") Cai which in Mandarin means - Accompanying dishes of meat, fish or vegetables.
    Chinese food

    Some of the most popular Chinese recipes and dishes include:
    • Century egg - This is a method of preparing chicken, duck or quail eggs. The eggs are preserved for several weeks or months in ash, clay, lime, salt, and rice straw. As a result of chemical reactions caused in the egg during this processing, the yolk of egg becomes dark green with a sulphur-ammonia smell, and the white becomes a brown transparent jelly. Century eggs can be eaten on their own as a side dish, or they can used in an ingredient in other dishes such as porridge (congee), omelettes, etc.

    • Congee - A Chinese version of porridge. It is usually made from rice, but it can also be made from barley, cornmeal, millet or sorghum.

    • Dumplings - Steamed ("jiaozi"), fried ("guotie"), or boiled ("shuijiao") dumplings. They can contain vegetables, meat, or meat and vegetables.

    • Egg roll - Chopped vegetables, meat, and sometimes noodles, wrapped in dough. The dough is then dipped in an egg wash, and finally deep-fried. Egg rolls are often eaten as appetizers, are sometimes called "spring rolls". In the United Kingdom, the dish is sometimes known as "pancake roll".

      Egg rolls

    • General Tso's chicken - This dish is practically unknown in China itself, but is very popular in Chinese restaurants in the United States and Canada. It is deep fried chicken in a sweet and spicy sauce.

    • Kung Po (also known "Kung Pao") chicken - Spicy chicken. In China, the dish is made with Sichuan peppercorns, Shaoxing wine, and unroasted cashew nuts or peanuts. In the United States and Europe, the dish is often westernized using locally available ingredients and bell peppers.

      Kung Pao chicken

    • Peking duck - This dish originates from Beijing in China. It is made by glazing a duck in syrup and then roasting it, although in in the United Kingdom, the dish is usually known as "crispy aromatic duck" and is prepared using aromatic spices including five-spice powder, and by frying the duck instead of roasting. The key to eating this dish, is how it is served - the duck is carved in front of diners, and then eaten with steamed pancakes (Mandarin: pinyin), scallions and plum sauce.

    • Soy egg - A hard-boiled egg flavored with herbs and spices, and in soy sauce, sugar and water,

    • Wonton soup - Wontons are dumplings. There are many different varieties found in different Chinese cuisines. In the North American Chinese cuisine, wontons are often served in a clear broth soup.

      Wonton soup

    • Xiaolongbao - Steamed buns containing meat soup, seafood or vegetables. In the case of the meat soup containing variety, they are prepared by placing meat gelatin inside the bun before steaming, and the heat from the steam in the cooking process turns the gelatin into soup. Xiaolongbao can be made from raised or unraised flour - the version with raised flour are common throughout China (and are sometimes known as "baozi"), whereas the version made from unraised flour are most often eaten in southern China.

      Xiaolongbao

    • Zongzi - Glutinous rice and a filling, wrapped in bamboo leaves and then boiled or steamed.


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    500+ Healthy Chinese Recipes in 5 minutes

    500+ Healthy Chinese Recipes in 5 minutes

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    Contains all the recipes that everyone needs for healthy and balanced eating. This unique 530-page cookbook contains:
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    Vegetarian Recipe: The Chinese Way

    Vegetarian Recipe: The Chinese Way

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    The Healthy, Natural, Gluten-free Chinese Vegetarian Recipes, With A Lot Of Photos To Showing The Steps Clearly.

    Quick Easy Chinese Vegetarian Cooking

    Quick Easy Chinese Vegetarian Cooking

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    Quick and Easy Chinese Vegetarian Cooking is your complete Chinese cookbook guide that shows you how to cook delicious and healthy Chinese vegetarian recipes that will spice up your current diet, and can help to improve your diet and health.



    Chinese Cooking DVDs

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    The Stir-Fry Dance-Dry-Heat Cooking with Fat

    The Great Courses
    Released: 2014-11-01
    Amazon Video (Nonfiction - Instructional)

    The Stir-Fry Dance-Dry-Heat Cooking with Fat
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    Sichuan Spice

    Cooking Channel
    Released: 2013-02-28
    Amazon Video (Reality TV)

    Sichuan Spice
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    Eggplant: Italian, Chinese, and Japanese

    The Great Courses
    Released: 2017-05-25
    Amazon Video (Food and Wine - Cooking Instruction)

    Eggplant: Italian, Chinese, and Japanese
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    Sauteed Chinese yam

    Attain
    Amazon Video (Food and Wine - Healthy Cooking)

    Sauteed Chinese yam
     

    Real Food Real Kitchens - Chinese

    Directed by Craig Chapman

    OEG Media LLC
    Amazon Video (Food and Wine)

    Real Food Real Kitchens - Chinese
     


    Chinese Cookbooks

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    Every Grain of Rice: Simple Chinese Home Cooking

    By Fuchsia Dunlop

    Fuchsia Dunlop
    Released: 2013-02-04
    Hardcover (352 pages)

    Every Grain of Rice: Simple Chinese Home Cooking
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    • Every Grain of Rice
    Product Description:

    2014 James Beard Award Winner in the International Category

    “A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”―David Chang, Momofuku

    Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

    Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. 150 color photographss

    Myers+Chang at Home: Recipes from the Beloved Boston Eatery

    By Joanne Chang

    Houghton Mifflin Harcourt
    Released: 2017-09-12
    Hardcover (320 pages)

    Myers+Chang at Home: Recipes from the Beloved Boston Eatery
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    Product Description:
    From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang

    Award-winning and beloved chef Joanne Chang of Boston’s Flour bakery may be best known for her sticky buns, but that’s far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston’s most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home—try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.

    Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

    By Grace Young

    Grace Young
    Released: 2010-05-04
    Hardcover (336 pages)

    Stir-Frying to the Sky s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
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    • Stir Frying to the Sky s Edge The Ultimate Guide to Mastery with Authentic Recipes and Stories
    Product Description:
    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.

    Land of Plenty: A Treasury of Authentic Sichuan Cooking

    By Fuchsia Dunlop

    W W Norton Company
    Hardcover (395 pages)

    Land of Plenty: A Treasury of Authentic Sichuan Cooking
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    • W W Norton Company
    Product Description:

    "It is a very long time since I saw a book which is so patently an absolute 'must.'"―Alan Davidson, author of The Oxford Companion to Food

    The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes.

    Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school, the Sichuan Institute of Higher Cuisine. Now she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes.

    Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites

    By Naomi Imatome-Yun

    Rockridge Press
    Paperback (150 pages)

    Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
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    Product Description:
    All the Recipes You Need to Enjoy Comforting Chinese Food at Home

    Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

    The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:
    • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton 
    • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies 
    • Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) 
    • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat 
    If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

    Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

    Korean Food Made Simple

    By Judy Joo

    Judy Joo
    Released: 2016-05-03
    Hardcover (288 pages)

    Korean Food Made Simple
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    • Korean Food Made Simple
    Product Description:
    125 simple Korean recipes from the host of the Cooking Channel television show of the same name

    In Korean Food Made Simple, Judy Joo, host of the Cooking Channel’s show of the same name and Food Network regular, brings Korean food to the masses, proving that it’s fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judy’s bold and exciting recipes are go-tos for making it at home.
     

    Land of Fish and Rice: Recipes from the Culinary Heart of China

    By Fuchsia Dunlop

    Fuchsia Dunlop
    Released: 2016-10-18
    Hardcover (368 pages)

    Land of Fish and Rice: Recipes from the Culinary Heart of China
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    • Land of Fish and Rice Recipes from the Culinary Heart of China
    Product Description:

    “Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” ―Julia Moskin, New York Times

    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. 116 photographs

    Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

    By Katie Chin

    Chin Katie
    Released: 2016-04-26
    Hardcover (160 pages)

    Katie Chin s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother s Kitchen
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    • Katie Chin s Everyday Chinese Cookbook 101 Delicious Recipes from My Mother s Kitchen
    Product Description:
    "Katie Chin has done us all a huge favor: she's provided us with recipes for so many of the Chinese dishes we always wanted to cook but have never had clear and easy instructions to prepare…Thank you Katie Chin!" —Martha Stewart

    Home chefs will enjoy preparing these Chinese home cooking-inspired dishes with this easy-to-follow Chinese cookbook.

    Author Katie Chin's love of cooking blossomed at an early age—watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants. Born in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom's passion and talent, and has become a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on. Katie is eager to share her mother's food legacy with you in this book—an homage to Leeann's mastery of all that Chinese cooking has to offer.

    This treasury of family recipes includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she herself learned from her mother in China. Some dishes reflect Leeann's Chinese-American childhood or are recipes which Katie and Leeann developed while together. Others are creations that Katie has developed more recently. Woven throughout the book are fond memories and anecdotes from Katie's childhood, always involving cooking and eating with her mom.

    Katie Chin's Everyday Chinese Cooking is a celebration of Leeann Chin's amazing mastery of the complete array of flavors and techniques in Chinese cuisine, and her unique ability to make them accessible to Westerners. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home.

    Favorite Chinese recipes include:
    • Firecracker Shrimp
    • Mu Shu Pork
    • Peking Duck Summer Rolls
    • General Tso's Chicken
    • Tangerine Beef
    • Hoisin Lacquered Ribs
    • Tea-Smoked Sea Bass
    • Banana Wontons
    • Five Spice Chocolate Cake
    • And many more…

    Let yourself be inspired by the exquisite flavors of Leeann and Katie Chin's signature Chinese cuisine!

    The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home

    By Charmaine Ferrara

    Rockridge Press
    Released: 2017-05-23
    Paperback (192 pages)

    The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home
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    Product Description:

    Enjoy Simple, Healthy Versions of Your Favorite Chinese Dishes with The Healthy Wok Chinese Cookbook

    Chinese food is a favorite among many American families. But its harmonious fusion of sweet spice and tangy heat doesn’t have to go hand-in-hand with overly sugary sauces, extra salt, greasy meats, or undesired MSG.

    When Charmaine Ferrara moved from Malaysia to America more than 15 years ago, she was struck by the difference between the American adaptation of Chinese food and the traditional Chinese fare she’d grown up on. Charmaine began experimenting with her wok, recalling how her mother and grandmother made dishes, to recreate the meals she was missing. Since then, she’s devoted herself to showing others how simple it is to create delicious Chinese recipes the way they were intended―fresh, flavorful, and light―and in her first Chinese cookbook, Charmaine does exactly that.

    In The Healthy Wok Chinese Cookbook Charmaine has combined the flavors of her heritage with her passion and know-how. The Healthy Wok Chinese Cookbook makes it easy to enjoy healthy takes on classic Chinese food at home. From steaming to stir-fry, this Chinese cookbook will help you harness the simple power of your versatile wok to make more than 85 healthy, tasty dishes.

    With The Healthy Wok Chinese Cookbook you will:

    • Quickly learn to make meals that swap out heavily battered ingredients and saturated fats for flavorful meats, fresh vegetables, and heart healthy oils
    • Enjoy the easy organization of chapters that follow the structure of a Chinese restaurant menu
    • Discover tips for buying and maintaining your wok so you can use it for years to come
    • Master a variety of techniques for cooking and stir-frying your favorite dishes

    If you’re looking for a Chinese cookbook that offers healthy recipes with restaurant-quality taste, look no further than The Healthy Wok Chinese Cookbook.

    China: The Cookbook

    By Kei Lum Chan

    imusti
    Hardcover (720 pages)

    China: The Cookbook
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    • Phaidon Press
    Product Description:

    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 uthoritative 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.

    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking

    By Kian Lam Kho

    Kian Lam Kho
    Released: 2015-09-29
    Hardcover (368 pages)

    Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking
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    • Phoenix Claws and Jade Trees Essential Techniques of Authentic Chinese Cooking
    Product Description:
    Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine's fundamental techniques.
     
    Winner of the 2016 IACP Julia Child First Book Award

    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 one learns how to dry stir-fry chicken, one 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 they encounter or can imagine.

    Every Grain of Rice: Simple Chinese Home Cooking

    By Fuchsia Dunlop

    Fuchsia Dunlop
    Released: 2013-02-04
    Hardcover (352 pages)

    Every Grain of Rice: Simple Chinese Home Cooking
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    • Every Grain of Rice
    Product Description:

    2014 James Beard Award Winner in the International Category

    “A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”―David Chang, Momofuku

    Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

    Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. 150 color photographss

    Chinese Cooking For Dummies

    By Martin Yan

    Martin Yan
    Paperback (360 pages)

    Chinese Cooking For Dummies
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    • Chinese Cooking For Dummies
    Product Description:
    Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy!

    The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:

    • Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking
    • Choose and season a wok, select a chef’s knife, plus other basic tools of the trade
    • Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more
    • Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying

    And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:

    • Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast
    • Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce
    • Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken
    • Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb

    Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!

    Cooking Delicious Chinese Food with Fresh Fruits - Recipes with Photos

    By Hongyang

    Hongyang(Canada)
    Released: 2012-06-19
    Kindle Edition (99 pages)

    Cooking Delicious Chinese Food with Fresh Fruits - Recipes with Photos
     
    Product Description:
    If you worry that your family isn't getting enough fresh fruits in their daily diet or if you want to add nature fragrance to your eating, it might be a good choice cooking delicious Chinese food with fresh fruits.

    This 66 page photo cookbook contains 22 Chinese recipes for preparing salads, stir-fry hot dishes, soup and desserts with fresh fruits. There are 138 photos showing individual steps and making it very easy to follow.

    Chapter 1: Lychee Shrimp Salad
    Chapter 2: Green Papaya Salad (Sweet Spicy)
    Chapter 3: Green Mango Salad (Sweet Spicy)
    Chapter 4: Mango Beef Salad
    Chapter 5: Honey Melon Seafood Salad Boat
    Chapter 6: Orange Pork Ribs (Hot Dish)
    Chapter 7: Pineapple Beef Stir-Fry
    Chapter 8: Dragon Fruit Boat (Stir-Fry Vegetarian)
    Chapter 9: Pineapple Boat (Stir-Fry Rice Shrimps)
    Chapter 10: Lime Chicken Stir-Fry
    Chapter 11: Lychee Shrimp Stir-Fry
    Chapter 12: Pineapple Chicken Stir-Fry (Spicy)
    Chapter 13: Lemon Asparagus Stir-Fry (Vegetarian)
    Chapter 14: Pineapple Fish (Hot Dish)
    Chapter 15: Papaya Pork Soup
    Chapter 16: Watermelon Fruits Boat – Dessert
    Chapter 17: Fried Peach – Dessert
    Chapter 18: Fried Banana – Dessert
    Chapter 19: Papaya Egg Pudding – Dessert
    Chapter 20: Banana Walnut Egg Roll – Dessert
    Chapter 21: Papaya Fruits Boat – Dessert
    Chapter 22: Fried Coconut Banana – Dessert

    Chinese Cooking: Favorite Chinese Takeout Recipes

    By Sarah Spencer

    CreateSpace Independent Publishing Platform
    Paperback (184 pages)

    Chinese Cooking: Favorite Chinese Takeout Recipes
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    Product Description:

    Stay in and prepare your favorite Chinese takeout recipes tonight! ***Black and White Edition***

    It is not a secret that Americans love Chinese food. There’s just something special about those fried chicken bits coated in a delicious sweet and sour sauce that keeps us coming back for more. Not to mention, the incredibly delicious fried rice. Aside from these, there are the tasty and perfectly cooked meats wrapped in a soft, or crunchy, thin dough—the egg rolls, wontons, pot stickers, and, of course, the crab rangoon.

    All this talk about Chinese food might be making you want to place an order at your favorite Chinese restaurant; but how about making them at home instead? This cookbook offers over 80 different Chinese take-out-inspired dishes that’s sure to satisfy your Chinese food cravings. They are easy to prepare and take almost no time at all. With ingredients, you can easily find in your pantry or at your local grocery store, cook yourself a meal that tastes just like—or even better—than your favorite Chinese take-outs. Yum!



    Inside, you’ll find:

    • A brief history of Chinese cuisine in America
    • Commonly used ingredients for Chinese takeout recipes
    • Common preparations and cooking tools
    • Delightful appetizer recipes like the Roasted Chinese Pork Barbecue, Crab Rangoon, Pork Egg Rolls, and the Chinese Pancakes with Scallions
    • Traditional soup recipes like the Wonton Soup and the Hot and Sour Soup
    • Wholesome chicken and duck recipes such as the Classic Orange Chicken, General Tso's Chicken, Kung Pao Chicken, and the Peking Duck
    • Bountiful pork recipes like the Chop Suey with Pork, Moo Shu Pork, and the Cantonese Sweet and Sour Pork
    • Satisfying beef recipes like the Beef in Black Bean Sauce, Beef and Broccoli, and the Chinese Pepper Steak
    • Luscious fish and seafood recipes like the Szechuan Shrimp, Cantonese-style Lobster, and the Salt and Pepper Shrimp
    • Easy-to-prepare rice and noodles recipes such as the Yangzhou Fried Rice, Pan-fried Noodle Seafood Delight, and the Chicken Lo Mein
    • Delightful vegetarian recipes such as the Eggplant in Garlic Sauce, Vegetarian Egg Foo Young, and the Tofu Kung Pao
    • Favorite dessert recipes like the Chinese Mango Pudding, DIY Fortune Cookies, and the Chinese Egg Tarts



    Let's start cooking! Scroll back up and order your copy today!

    Chinese Takeout Cookbook: Your Favorites Chinese Takeout Recipes To Make At Home (Takeout Cookbooks Book) (Volume 1)

    By April Kelsey

    Ingramcontent
    Paperback (114 pages)

    Chinese Takeout Cookbook: Your Favorites Chinese Takeout Recipes To Make At Home (Takeout Cookbooks Book) (Volume 1)
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    • Chinese Takeout Cookbook Your Favorites Chinese Takeout Recipes to Make at Home
    Product Description:
    Chinese Takeout Cookbook : Your Favorites 50 Chinese Takeout Recipes To Make At Home ( Including BONUS : 25 Chicken Recipes - 3 Step or Less ) Chinese food is one of the most popular cuisines in the world. Chinese takeout restaurants can be found everywhere on the planet. All major cities have their Chinatown, and more and more supermarkets carry Asian ingredients, making it easier to cook authentic Chinese dishes. it be amazing to make your favorites Chinese dish a home? Chinese cooking involves fresh ingredients, mixing delicate flavors and spices, and cooking techniques that are specific this cuisine. Learning to make your favorite Chinese takeout dish is easier than you might think. With the right ingredients, great recipes and step-by-step instructions, it can’t be easier than that. And that is what you will find in Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home! No need to order anymore, just gather your ingredients and cooking tools, and start cooking! Inside find: Scroll back up and click the BUY NOW button at the top right side of this page for an immediate download!

    The Key to Chinese Cooking

    By Irene Kuo

    Knopf
    Released: 1977-09-12
    Hardcover (532 pages)

    The Key to Chinese Cooking
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    Product Description:
    Illus. throughout. 6 1/8 x 9 1/4.

    Mastering the Art of Chinese Cooking

    By Eileen Yin-Fei Lo

    Chronicle Books
    Hardcover (384 pages)

    Mastering the Art of Chinese Cooking
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    • Used Book in Good Condition
    Product Description:
    This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

    Simple Chinese Cooking

    By Kylie Kwong

    Kwong, Kylie/ Carter, Earl (PHT)
    Released: 2007-02-01
    Hardcover (320 pages)

    Simple Chinese Cooking
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    Product Description:
    Cooking Chinese food at home has truly never been easier--all you need is this book, a wok, and a quick trip to the supermarket

    Simple Chinese Cooking offers Kylie Kwong’s philosophy of marrying the freshest ingredients and the simplest techniques to create amazing flavor. Kylie grew up devouring the mouthwatering heartiness of her mother’s traditional Cantonese cuisine. Armed with the fundamental techniques, she set out to give ancient tradition a modern twist and bring the joys of Chinese cooking to all. Now, people from all over the globe flock to her popular restaurant in Sydney, billy kwong. But in this book, she brings her delicious recipes to Chinese food lovers everywhere.

    Simple Chinese Cooking demystifies the preparation of Chinese cuisine—with ingredients that are readily available in any grocery store, and recipes that are friendly and easy-to-follow. From soy sauce chicken and steamed fish fillets with ginger and spring onions, to prawn wonton soup, this book offers delicious everyday meals, as well as dishes that are perfect for entertaining. With succulent 4-color photographs throughout and step-by-step instructional pictures, Simple Chinese Cooking will guide anyone to create a delectable feast.



     
     


     
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