Florence Lin S Chinese One Dish Meals
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Florence Lin S Chinese One Dish Meals
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Author : Florence Lin
language : en
Publisher: Random House Value Publishing
Release Date : 1982
Florence Lin S Chinese One Dish Meals written by Florence Lin and has been published by Random House Value Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Cooking categories.
Florence Lin S Complete Book Of Chinese Noodles Dumplings And Breads
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Author : Florence Lin
language : en
Publisher: Quill
Release Date : 1986
Florence Lin S Complete Book Of Chinese Noodles Dumplings And Breads written by Florence Lin and has been published by Quill this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Bread categories.
Chinese food has never been more popular. Yet few people realize how central pasta and breads are to a Chinese meal. Now one of the finest teachers of Chinese cooking in this country offers the only complete presentation of Chinese noodles, dumplings and breads, revealing how to make these dishes at home. Illustrated.
Florence Lin S Chinese Vegetarian Cookbook
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Author : Florence Lin
language : en
Publisher: Dutton Adult
Release Date : 1976
Florence Lin S Chinese Vegetarian Cookbook written by Florence Lin and has been published by Dutton Adult this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Cooking categories.
Chinese One Dish Meals
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Author :
language : en
Publisher:
Release Date : 1978
Chinese One Dish Meals written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with categories.
Chow Chop Suey
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Author : Anne Mendelson
language : en
Publisher: Columbia University Press
Release Date : 2016-11-29
Chow Chop Suey written by Anne Mendelson and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-29 with Social Science categories.
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.
Florence Lin S Chinese Regional Cookbook
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Author : Florence Lin
language : en
Publisher: Dutton Adult
Release Date : 1975
Florence Lin S Chinese Regional Cookbook written by Florence Lin and has been published by Dutton Adult this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Cookbooks categories.
Cooking Cooking from various regions of China is covered in 12 chapters that address the history and development of Chinese cooking, Chinese cooking methods and utensils, beverages, and recipes for meats, fish, noodles, soups, and poultry. A glossary of Chinese ingredients and an index are also included. (kbc).
Florence Lin S Chinese Regional Cookbook
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Author : Florence Lin
language : en
Publisher: Dutton Adult
Release Date : 1977-03-01
Florence Lin S Chinese Regional Cookbook written by Florence Lin and has been published by Dutton Adult this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977-03-01 with categories.
The Breath Of A Wok
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Author : Grace Young
language : en
Publisher: Simon and Schuster
Release Date : 2013-06-25
The Breath Of A Wok written by Grace Young and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-25 with Cooking categories.
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.
Chop Suey Usa
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Author : Yong Chen
language : en
Publisher: Columbia University Press
Release Date : 2014-10-28
Chop Suey Usa written by Yong Chen and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-28 with Social Science categories.
American diners began flocking to Chinese restaurants more than a century ago, making Chinese cuisine the first mass-consumed food in the United States. By 1980, it had become the countryÕs most popular ethnic cuisine. Chop Suey, USA is the first comprehensive analysis of the forces that made Chinese food ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Chinese foodÕs transpacific migration and commercial success is both an epic story of global cultural exchange and a history of the socioeconomic, political, and cultural developments that shaped the American appetite for fast food and cheap labor in the nineteenth and twentieth centuries. Americans fell in love with Chinese food not because of its gastronomic excellence. They chose quick and simple dishes like chop suey over ChinaÕs haute cuisine, and the affordability of such Chinese food democratized the once-exclusive dining-out experience for underprivileged groups, such as marginalized Anglos, African Americans, and Jews. The mass production of food in Chinese restaurants also extended the role of Chinese Americans as a virtual service labor force and marked the racialized division of the American population into laborers and consumers. The rise of Chinese food was also a result of the ingenuity of Chinese American restaurant workers, who developed the concept of the open kitchen and popularized the practice of home delivery. They effectively streamlined certain Chinese dishes, turning them into nationally recognized brand names, including chop suey, the ÒBig MacÓ of the pre-McDonaldÕs era. Those who engineered the epic tale of Chinese food were a politically disfranchised, numerically small, and economically exploited group, embodying a classic American story of immigrant entrepreneurship and perseverance.
Art Of Chinese Cuisine
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Author : Hsiang-ju Lin
language : en
Publisher: Tuttle Publishing
Release Date : 1969
Art Of Chinese Cuisine written by Hsiang-ju Lin and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1969 with Cooking categories.
The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life. With today's creative cook in mind, the authors demonstrate how to prepare dishes that harmonize in flavor, shape and texture, while explaining the historic and geographic traditions on which each is based. A special section on Kitchen Arts explains how to use the cleaver, wok, and steamer and includes complete instructions on the basic cutting methods, which are so important for authentic preparation. The Art of Chinese Cuisine is truly an engaging journey into the way of Chinese cooking and the history and customs of China's rich culinary traditions.