This is one in a series of books presenting recipes from around the world. Each book focuses on the ingredients and cooking techniques typical of the featured country''s cooking styles, and offers modern and easy-to-make versions of traditional dishes.'
Celebrate! Top Picks from the Chinese Table promises to brighten your dinner table with 28 classic recipes from The Best of Singapore's Recipes series, a six-book collection of favourites from the late Mrs Leong Yee Soo, culinary matriarch and the foremost authority on Singapore food. Specially selected to spice up any celebration or gathering, this indispensable collection of recipes includes all-time favourites such as seven-treasure steamed duck, yu sang and braised hot pot as well as tradit...
The Food & Folklore Series brings to life the traditions, folklore, and cooking styles of some of the world's most beloved cuisines. Each title begins with an introduction to the history and culture, then offers over 100 authentic recipes with helpful glossary and tips. Throughout the books, the recipes are illustrated with beautiful color photography paired with evocative black-and-white images of the people and countryside. A unique collection of culinary and cultural lore, as delicious as it...
In most large cities you will find a Chinatown: a hyperdynamic, buzzing, exciting enclave, alive with exotic colours, sounds, smells, flavours and ingredients. To many of us these ingredients will look, smell and sound mysterious: Szechuan peppercorns, dried tangerine peel, lotus flowers, liquorice root, cinnamon bark and yellow rock sugar to name a few. Chinatown explores some of these magical and exotic ingredients, combining them with fresh produce to create a simple but intensely flavoured...
Explore the culinary riches of China ...in this enchanting cookbook and memoir by celebrated chef and cooking instructor Stuart Chang Berman. Heartwarming and authentic, this beautifully produced collection of classic Chinese recipes and enchanting personal stories guides you on an enticing journey to explore one of the world's most popular cuisines.
Just as nouvelle cuisine transformed and revitalized the classic recipes cherished in the West, so is the new Chinese cooking of Hong Kong bringing new ideas to time-honoured methods. The results are cooking styles based on good produce and enhanced by the use of flavourings. Foods relatively new to China, such as asparagus, young lamb, and some wines have altered the Chinese canon. The use of animal fats has been reduced and the emphasis is on a healthier and lighter approach. The flavours of S...
Describes some of the foods enjoyed in China and provides recipes for several popular Chinese dishes.
- highlights the four regional cuisine styles--including western red chile dishes and southern rice dishes- profiles festivals and celebrations including Chinese New Year- contains a definitive culinary dictionary, quick reference glossary and useful phrases do discuss everything from menus to "meins- latest title in Gourmand World Cookbook Award winning series