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Author
Language
English
Description
"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other:...
Author
Publisher
America's Test Kitchen
Pub. Date
2023.
Language
English
Description
"James Beard Award winner Kevin Pang and his dad Jeffrey, hosts of the hit America's Test Kitchen series Hunger Pangs, show you the way to delicious Chinese cooking in this accessible, funny, heartfelt cookbook. From American Chinese classics (General Tso's Chicken) to Sichuan street foods (Dan Dan Mian) and Hong Kong dim sum favorites (Shu Mai), A Very Chinese Cookbook is ideal for both the Chinese food-curious and experienced cooks seeking a weekend...
Author
Series
Amy Wu volume 1
Language
English
Appears on list
Description
Amy is determined to make a perfect dumpling like her parents and grandmother do, but hers are always too empty, too full, or not pinched together properly.
Author
Language
English
Description
This 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...
Author
Language
English
Description
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America
Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant...
Author
Language
English
Description
"An eye-opening and soul-nourishing journey through Chinese food around the world. From Cape Town, South Africa, to small-town Saskatchewan, family-run Chinese restaurants are global icons of immigration, community and delicious food. The cultural outposts of far-flung settlers, bringers of dim sum, Peking duck and creative culinary hybrids, Chinese restaurants are a microcosm of greater social forces. They are an insight into time, history, and...
Author
Language
English
Description
Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook! Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to...
Author
Language
English
Description
"An evocative, transporting look into the thousands-year-old cuisine of Shanghai, China's most exciting, bustling city, with 100 recipes and stories"--
Experience the beauty and flavors of the food of Shanghai! Liu presents an intimate look into this city and its delicious cuisine through recipes and stories. She goes beyond the traditional recipes and takes readers into the heart of what defines Chinese food: the people and their traditions. --...
Author
Language
English
Description
Winner of an IACP/Julia Child Cookbook Award
The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili...
Author
Language
English
Description
"James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient in over 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp. Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, James provides dozens of no-recipe recipes (potato chips + chili crisp, a match made in snack heaven) and a handy Build Your Own Chili Crisp Formula to...
16) Chinese street food: small bites, classic recipes, and harrowing tales across the Middle Kingdom
Author
Language
English
Description
One element of Chinese cookery that remains rare throughout the Western world is the most popular style of cuisine across China: street food! Every day, nearly one-fifth of humanity sustains itself on conveniently placed bites and cheap alfresco meals. In China, one's home is often small, kitchens are cramped, and time is short. So, a walkable nosh on the way to the office, a quick, cheap lunch, or an evening spent hopping from snack stand to snack...
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Language
English
Description
"A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn's lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisine. Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food--specifically, excellent tsang ying tou, or "flies' head," a dish of chopped budding chives kissed with...
Author
Language
English
Description
This book offers a real insight into the street food cultures of China and vividly evokes the smells and sounds of the markets. It's the closest you may get to experiencing Beijing street food without actually being there, smelling the mix of aromatic spices, caramelised apples, barbecuing meats and steaming dumplings, with clouds of smoke and noisy bustle all around you, and red lanterns glowing above. Over 100 recipes and a wealth of stories and...
Author
Language
English
Description
Chinese food has claimed a permanent place at the American table, but less is known about the cuisine's more formal aspects. Chinese Feasts & Festivals brilliantly addresses this gap in a gorgeous, full-color recipe book. It is often said that the Chinese live to eat. Happily, the Chinese calendar is bursting with joyous occasions and numerous festivals that call for eating, entertaining, and making merry, as well as for paying homage to the gods...
Author
Language
English
Description
Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers-and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass....
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