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How to Cook dishes from China
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Real & Healthy Chinese Cooking
Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research. All the secret copy cat recipes in ONE cookbook.
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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:
- Main food
(Mandarin: Zhushi)
- Noodles, rice or steamed buns ("mantou").
- Accompanying dishes
(Mandarin: Cai - literally translated this means "vegetable")
Cai which in Mandarin means
- Accompanying dishes of meat, fish or vegetables.
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".
- 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.
- 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.
- 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.
- Zongzi - Glutinous rice and a filling, wrapped in bamboo leaves and then boiled or steamed.
On this page, you will find a selection of Chinese cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| Chinese Recipes Downloads & Web Sites |
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Click here for details | | Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research. All the secret copy cat recipes in ONE cookbook. |
|
| | From ClickBank:
Click here for details | | The Healthy, Natural, Gluten-free Chinese Vegetarian Recipes, With A Lot Of Photos To Showing The Steps Clearly. |
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| | From ClickBank:
Click here for details | | Easy, Healthy, And Delicious Chinese Vegetarian Cookbook Package. Complete Chinese Vegetarian Guide With 400 Pages. |
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Directed by Mike Gidwani
Chopstick Bowl
DVD
 | Lowest New Price: $29.99*
*(As of 18:38 Pacific 17 Mar 2010 More Info)
Click Here | - Learn the Chinese take-out cooking style
- How to make three of the most popular sauces
Product Description:
Chinese take-out has become a popular staple in American Dining. Now you can find out how to make some take-out favorites in your own kitchen. The dishes are simple and easy to follow! Unlike the regular cooking video which rush through each dish demonstration, this video has no time limits, you can see the end result and detail of each dish. There is no rush-rush, chop-chop, no lengthly instruction, no time-lapse, no talk-show host, just simple straight forward step-by-step cooking instruction - real time cooking demonstration. You can learn at your own pace. If you have trouble following, just pause and rewind, it's that simple! With this DVD, you will learn the Chinese take-out cooking style; how to prepare your meats and vegetables ingredients; how to make three of the most popular sauces, how to combine ingredients and sauces to make nearly half of the courses on the take-out menus and many more. Hosted by Sifu Chui, a Hong Kong native, shares her passion to cooking home-style Chinatown dishes. In this DVD, she researches some popular take-out restaurants and their specialty dishes, then show you how to recreate them in your own kitchen. |
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Directed by Mike Gidwani
Chopstick Bowl
DVD
 | Lowest New Price: $120.99*
*(As of 18:38 Pacific 17 Mar 2010 More Info)
Click Here | - Making Chinese take-out soups and appetizers
- Learn how to make ingredient specific dishes
Product Description:
Chinese take-out has become a popular staple in American dining. Now you can find out how to make your favorite take-out in your own kitchen. Unlike the regular cooking video which rush through each dish demonstration, this video has no time limits, you can see the end result and detail of each dish. There is no rush-rush, chop-chop, no lengthly instruction, no time-lapse, no talk-show host, just simple straight forward step-by-step cooking instruction - real time cooking demonstration. You can learn at your own pace. If you have trouble following, just pause and rewind, it's that simple! This DVD box set includes 4 DVDs from the Chopstick Bowl Chinese Take-out Cooking Series : "Soups and Appetizers", "Main Course", "Specialty Dishes" and "Noodles and Rice". "Soups and Appetizers" DVD focus on demonstrating the most popular Chinese take-out soups like egg drop and wonton soups; popular appetizers like egg roll, BBQ ribs, char siu; crispy wonton; how to fold and make egg roll and wonton wrap from scratch. "Main Course" DVD is the core of the Chopstick Bowl Series as you will learn the foundation for preparing meats, vegetables and sauces. With these building blocks in your arsenal, you'll be able to jump right in and discover how to combine components to create a growing menu of Chinese take-out dishes. "Specialty Dishes" DVD features dishes that are meat or vegetables "specific" and are non-interchangeable like Shrimp with Lobster Sauce; Double Cooked Pork, Pepper Steak; Egg Foo-Young and Garlic Shrimp. In "Noodles and Rice" DVD, you will learn the difference between the various kinds of noodles and how to cook them; how to combine different meats, vegetables and sauces with fried rice, chow mein, mei fun, lo mein and chow fun, the unique cooking techniques for cooking noodles and rice. Owning this DVD box set is like owning your very own personal "Chinese Take-Out" right at home ready to serve your take-out favorites just the way you like it 24/7. |
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Directed by Mike Gidwani
Chopstick Bowl
DVD
 | Lowest New Price: $29.99*
*(As of 18:38 Pacific 17 Mar 2010 More Info)
Click Here | - Unique cooking techniques for noodles and rice dishes
- Actual demonstrations from cooking rice to stir-frying
Product Description:
Chinese Take-out food has become a popular staple in American Dining. The search to re-create them in your own kitchen has increased tremendously over the years. With the release of 4 videos by Chopstick Bowl's Chinese Take-out Cooking Series, you can now learn how to cook your favorite Chinese Take-out food simple and easy. It is like having your own 24 hours' Chinese Take-out Restaurant at home. The video shows you from preparing the ingredients; sauce making and cooking techniques, just like the Chinese Take-out restaurants. It is designed not just for the cooking enthusiasts but also for anyone who just loves Chinese food. The dishes are simple and easy to make. Unlike the regular cooking video which rush through each dish demonstration, this video has no time limits, you can see the end result and detail of each dish. There is no rush-rush, chop-chop, no lengthy instruction, no talk-show host, just simple straight forward step-by-step cooking instruction - real time cooking demonstration. You can learn at your own pace. If you have trouble following, just pause and rewind, it's that simple! In this Noodles and Rice video, you will learn the unique cooking techniques for dishes under this menu; types of noodles and rice used; proper way of rice cooking; how to combine sauces and ingredients that cover over 90% of this menu. If you love Noodles and Rice dishes, this video will definitely serve your craving! The other videos in this Chinese Take-out Cooking Series are Soups and Appetizers; Main Course and Specialty Dishes. All available in DVD format. |
|
Directed by Mike Gidwani
Chopstick Bowl
DVD
 | Lowest New Price: $29.99*
*(As of 18:38 Pacific 17 Mar 2010 More Info)
Click Here | - Five popular specialty dishes from Chinese take-out menus
- The secrets that make cooking Chinese food fast and easy
Product Description:
Chinese take-out has become a popular staple in American Dining. Now you can find out how to make some take-out favorites in your own kitchen. The dishes are simple and easy to follow! Unlike the regular cooking video which rush through each dish demonstration, this video has no time limits, you can see the end result and detail of each dish. There is no rush-rush, chop-chop, no lengthly instruction, no time-lapse, no talk-show host, just simple straight forward step-by-step instruction - real time cooking demonstration. You can learn at your own pace. If you have trouble following, just pause and rewind, it's that simple! Through this video, you learn how to make five popular specialty dishes from Chinese take-out menus, real time demonstration from preparing the ingredients to cooking the dishes; the secrets that make cooking Chinese food fast and easy; the common ingredients that are explicit to Chinese take-out cooking and many more. Hosted by Sifu Chui, a Hong Kong native, shares her passion to cooking home-style Chinatown dishes. In this DVD, she researches some popular take-out restaurants and their specialty dishes, then show you how to recreate them in your own kitchen. |
|
Directed by Mike Gidwani
Chopstick Bowl
DVD
 | Lowest New Price: $29.99*
*(As of 18:38 Pacific 17 Mar 2010 More Info)
Click Here | - Making take-out style broth
- Fried Wontons; Egg Rolls
- Special Chinese Sauces
Product Description:
Chinese take-out has become a popular staple in American Dining. Now you can find out how to make some take-out favorites in your own kitchen. The dishes are simple and easy to follow! Unlike the regular cooking video which rush through each dish demonstration, this video has no time limits, you can see the end result and detail of each dish. There is no rush-rush, chop-chop, no lengthly instruction, no time-lapse, no talk-show host, just simple straight forward step-by-step cooking instruction - real time cooking demonstration. You can learn at your own pace. If you have trouble following, just pause and rewind, it's that simple! This DVD features : How to make take-out style broth; Wonton Soup, Egg Drops Soup, Fried Wontons, Egg Rolls, BBQ Spare Ribs, Char Siu (Roast Pork) and Special Chinese Sauces. Hosted by Sifu Chui, a Hong Kong native, shares her passion for cooking home-style Chinatown dishes. In this series, she researches some popular take-out restaurants and their specialty dishes, then shows you how to create them in your own kitchen. |
|
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By Jennifer 8 Lee
Twelve
Hardcover (320 pages)
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Click Here | - ISBN13: 9780446580076
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Product Description:
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country. |
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By Jaden Hair
Tuttle Publishing
Hardcover (160 pages)
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Click Here | - ISBN13: 9780804840286
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Product Description:
"What am I going to cook for dinner tonight?" It's a common lament for everyone, and the answer too often is something unhealthy, unappealing, or both in the form of expensive take-out. Jaden Hair comes to the rescue in The Steamy Kitchen Cookbook, a fantastic new cookbook stuffed with dozens upon dozens of foolproof Asian recipes that are quick and easy to do—all in time for tonight's supper!
Author and food blogger, Jaden Hair (steamykitchen.com) reveals her secret ingredient to create take-out favorite Broccoli Beef, shows you step-by-step in photos how to roll perfect Vietnamese Spring Rolls, how to make Thai Curry in less time than it takes to drive to a restaurant and teaches how, with only three main ingredients, you can fry up the crowd-favorite Firecracker Shrimp. With her irresistible sense of humor and accessible style, Jaden will have you running into your kitchen to start cooking! |
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By Fuchsia Dunlop
W. W. Norton & Company
Hardcover (395 pages)
 | List Price: $30.00*
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Click Here | - ISBN13: 9780393051773
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Product Description:
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs. |
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By Rhonda Lauret Parkinson
Adams Media
Paperback (320 pages)
 | List Price: $15.95*
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Click Here | - ISBN13: 9781580629546
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Product Description:
Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything® Chinese Cookbook makes preparing authentic Chinese dishes fun and easy! From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, offers a diverse set of recipes perfect for both vegetarians and meat-eaters. Featuring delicious recipes for: - Appetizers, such as Crab Rangoon
- Soups, such as Wonton Soup
- Vegetable dishes, such as Stir-fried Baby Bok Choy
- Beef dishes, such as Mongolian Beef with Rice Noodles
- Pork dishes, such as Sweet and Sour Spareribs
- Mouthwatering fiery dishes, such as Spicy Chicken with Cashews
- Desserts, such as Sweet Baked Pineapple and Banana
The Everything® Chinese Cookbook will have you serving up tasty Chinese cuisine to tempt anyone! |
|
By GORDON RAMSAY
QUADRILLE PUBLISHING LTD
Released: 2007-05-03
Hardcover (256 pages)
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By Eileen Yin-Fei Lo
Chronicle Books
Hardcover (384 pages)
 | List Price: $50.00*
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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. |
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By Zlata Filipovic
Penguin (Non-Classics)
Paperback (240 pages; 1)
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Click Here | - ISBN13: 9780143036876
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Product Description:
When Zlata’s Diary was first published at the height of the Bosnian conflict, it became an international bestseller and was compared to The Diary of Anne Frank, both for the freshness of its voice and the grimness of the world it describes. It begins as the day-today record of the life of a typical eleven-year-old girl, preoccupied by piano lessons and birthday parties. But as war engulfs Sarajevo, Zlata Filipovi´c becomes a witness to food shortages and the deaths of friends and learns to wait out bombardments in a neighbor’s cellar. Yet throughout she remains courageous and observant. The result is a book that has the power to move and instruct readers a world away. |
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By Jean-Georges Vongerichten
Broadway
Released: 2007-10-23
Hardcover (304 pages)
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Click Here | - ISBN13: 9780767912730
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Product Description:
Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.
Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times, and launching his dazzling career in the United States.
In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen.
And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations.
Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking.
From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants. |
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By Fuchsia Dunlop
W. W. Norton & Company
Hardcover (256 pages)
 | List Price: $29.95*
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Click Here | - Hunan is renowned for the fiery spirit of its people, its beautiful scenery, and its hearty peasant cooking.
- Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Maos favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries. 65 color illustrations.
Product Description:
Authentic recipes and fascinating tales from one of China's most vibrant culinary regions. Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuanese cookbook Land of Plenty, which won the British Guild of Food Writers’ Jeremy Round Award for best first book and which critic John Thorne called “a seminal exploration of one of China’s great regional cuisines.” Now, with Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao’s home province.
Hunan is renowned for the fiery spirit of its people, its beautiful scenery, and its hearty peasant cooking. In a selection of classic recipes interwoven with a wealth of history, legend, and anecdote, Dunlop brings to life this vibrant culinary region. Look for late imperial recipes like Numbing-and-Hot Chicken, Chairman Mao’s favorite Red-Braised Pork, soothing stews, and a myriad of colorful vegetable stir-fries. 65 color illustrations. |
|
By Zadie Smith
Rose & Rose Associates
Paperback (448 pages)
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One of the most talked about fictional debuts of recent years, "White Teeth" is a funny, generous, big-hearted novel, adored by critics and readers alike. Dealing - among many other things - with friendship, love, war, three cultures and three families over three generations, one brown mouse, and the tricky way the past has of coming back and biting you on the ankle, it is a life-affirming, riotous must-read of a book. |
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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.
By Eileen Yin-Fei Lo
Chronicle Books
Hardcover (384 pages)
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Click Here | 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. |
|
By Huang Su-Huei
Wei-Chuan Publishing
Paperback (206 pages)
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The very first of Culinary Master Su-Huei Huang's cookbook successes, this collection boasts a wide range of popular Chinese dishes. Individual sections provide clear guidance for utensils, cooking method, seasonings, vegetables, and special ingredients used in Chinese Cooking. Many people are still discovering the wonders of Chinese cooking through this book and use it as a reference source. |
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By Nancie McDermott
Chronicle Books
Paperback (184 pages)
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Click Here | - ISBN13: 9780811859301
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Throw away that take-out menu and turn to one of the recipes in this wonderful new cookbook. Using readily available ingredients and a few simple techniques Quick & Easy Chinese brings the delicious flavors of Asia into anyone's kitchen. Included are many familiar restaurant classics like Cashew Chicken Hot and Sour Soup and even Fortune Cookies—all simplified for easy home cooking. With a wide range of appetizers soups entrees drinks and desserts Quick & Easy Chinese will bring everyone good fortune and good eating. |
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By Irene Kuo
Random House Value Publishing
Released: 1996-02-17
Hardcover (532 pages)
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Illus. throughout. 6 1/8 x 9 1/4. |
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By Mu-Tsun Lee
Wei-Chuan Publishing
Paperback (96 pages)
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Here is the cookbook for people who want to cook Chinese food but are afraid that it is too time-consuming and complicated. Most of these recipes can be prepared in about 30 minutes using the oven, microwave, and nonstick pans in place of the traditional wok. 250 color photographs. |
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By Barbara Tropp
William Morrow Cookbooks
Released: 1996-04-15
Paperback (624 pages)
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This classic text on Chinese Cooking Technique, now available in paperback, combines an insider's knowledge of authentic Chinese cooking and culture with more than two hundred recipes. |
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By Rhonda Lauret Parkinson
Adams Media
Paperback (320 pages)
| List Price: $15.95*
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Click Here | - ISBN13: 9781580629546
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Product Description:
Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything® Chinese Cookbook makes preparing authentic Chinese dishes fun and easy! From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, offers a diverse set of recipes perfect for both vegetarians and meat-eaters. Featuring delicious recipes for: - Appetizers, such as Crab Rangoon
- Soups, such as Wonton Soup
- Vegetable dishes, such as Stir-fried Baby Bok Choy
- Beef dishes, such as Mongolian Beef with Rice Noodles
- Pork dishes, such as Sweet and Sour Spareribs
- Mouthwatering fiery dishes, such as Spicy Chicken with Cashews
- Desserts, such as Sweet Baked Pineapple and Banana
The Everything® Chinese Cookbook will have you serving up tasty Chinese cuisine to tempt anyone! |
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By Martin Yan
For Dummies
Paperback (360 pages)
 | List Price: $21.99*
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Click Here | - ISBN13: 9780764552472
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
TV chef Martin Yan demystifies the art of Chinese cooking! In this cookbook fromt he bestselling cookbook author and star of PBS-TV's Yan Can Cook," Martin Yan puts a contemporary spin on traditional Chinese cuisine for today's home cooks. Chock-full of tips on ingredients, cookware, and techniques, this basic handbook shows how to cleave vegetables with precision, stir-fry like a pro, and prepare a full menu with ease. In this fun and friendly cookbook, readers will find: - 100 taste-tested recipes, including classic dishes, regional specialties, and modern adaptations
- Easy-to-understand instructions for cooking with or without a wok, as well as other techniques such as steaming
- Step-by-step line drawings that illustrate the foods and techniques essential to Chinese cooking
- Boxed features on Chinese customs and culture
- Shopping guidelines for ingredients and tools
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By Fuchsia Dunlop
W. W. Norton & Company
Hardcover (395 pages)
| List Price: $30.00*
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Click Here | - ISBN13: 9780393051773
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, Land of Plenty teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs. |
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By Kylie Kwong
Studio
Hardcover (320 pages)
 | List Price: $34.95*
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Click Here | 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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