Ricette Cinesi 2021 Chinese Recipes 2021 Italian Edition
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Ricette Cinesi 2021 Chinese Recipes 2021 Italian Edition
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Author : Jenny Li
language : it
Publisher: Jenny Li E Stefania Bellone
Release Date : 2021-03-03
Ricette Cinesi 2021 Chinese Recipes 2021 Italian Edition written by Jenny Li and has been published by Jenny Li E Stefania Bellone this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-03 with categories.
Stai cercando un libro di cucina cinese per i tuoi piatti fatti in casa? In questo libro troverai molte ricette di piatti cinesi tradizionali e moderni. Ora puoi catturare i sapori di Chinatown nella tua cucina. Questo libro di cucina cinese rende facile e veloce preparare piatti cinesi da asporto a casa con ricette per principianti che chiunque può padroneggiare. Pollo. Manzo. Carne di maiale. Poche parole che richiamano in modo chiaro e distinto i sapori intensi e sorprendenti di uno dei modi di cucinare migliori e più diffusi al mondo: il cibo cinese. Queste ricette passo passo utilizzano ingredienti di uso quotidiano semplici e convenienti che puoi trovare nella maggior parte dei negozi di alimentari e non richiedono lunghi lavori di preparazione o tecniche di cottura complicate. In questo ricettario imparerai come cucinare a casa le più famose ricette cinesi, preparando facilmente pasti e cene per i tuoi amici, feste e bambini utilizzando i migliori ingredienti ed esaltando i sapori con spezie sia dolci che forti provenienti dalla Cina. Se vuoi stupire i tuoi amici e la tua famiglia, questo libro di cucina cinese è per te! Acquista subito la tua copia!
Asian Dumplings
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Author : Andrea Nguyen
language : en
Publisher: Potter/TenSpeed/Harmony
Release Date : 2011-03-22
Asian Dumplings written by Andrea Nguyen and has been published by Potter/TenSpeed/Harmony this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-22 with Cooking categories.
The enhanced edition of Asian Dumplings offers an enriched cookbook experience, including video guidance on key dumpling techniques combined with the convenience of having a portable learning tool at your fingertips. Shaping dumplings can be intimidating, so it’s no wonder that students in Andrea’s classes pay the most attention to her detailed and encouraging how-to demonstrations. With the enhanced Asian Dumplings ebook, you get an on-demand dumpling-making class in your own home that covers everything from entry-level shapes such as the half-moon and pea pod to the mesmerizing wrist swirl used to create Shanghai Spring Roll Skins. Featuring eleven videos that demystify dumpling shaping for cooks of all levels, the enhanced audio-visual component of Asian Dumplings brings Andrea into your kitchen to guide you through each master technique--any time, as many times as you need. Plump pot stickers, spicy samosas, and tender bāo (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party. More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gyōza/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitive, inviting, inspiring book of its kind.
Cooking South Of The Clouds
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Author : Georgina Freedman
language : en
Publisher: Hachette UK
Release Date : 2018-09-06
Cooking South Of The Clouds written by Georgina Freedman and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-06 with Cooking categories.
From the famed Crossing the Bridge Noodles to dishes like spiced chicken grilled in banana leaves, Cooking South of the Clouds will introduce cooks to a side of Chinese cooking still relatively unknown outside of the country itself. China's Yunnan Province is the most geographically, biologically and ethnically diverse region in China.Stretching from the Himalayan plateau to the subtropics, the province is home to thousands of species of plants and animals as well as twenty-four of China's minority groups. As a result, Yunnan is one of the most culinary interesting and delicious places on earth, with a wide variety of cuisines and flavours all packed into one small province. Each chapter in the book covers a different area featuring its classic recipes such as Tibetan momo dumplings from the north, grilled chicken with chillies and fresh herbs and the famed 'crossing-the-bridge' noodles from the south, fried rice with ham, potatoes, and peas from the east and roasted eggplant salad with tomatoes and herbs from the west, near the Burmese border. Complete with profiles of local cooks, artisans and farmers, as well as breath-taking location photography, Cooking South of the Clouds takes you on an unforgettable journey through the land of Shangri-La and presents a whole new world of flavours.
My Shanghai
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Author : Betty Liu
language : en
Publisher: HarperCollins
Release Date : 2021-03-11
My Shanghai written by Betty Liu and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-11 with Cooking categories.
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
Cook Like A Pro
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Author : Ina Garten
language : en
Publisher: Clarkson Potter
Release Date : 2018-10-23
Cook Like A Pro written by Ina Garten and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-23 with Cooking categories.
#1 NEW YORK TIMES BESTSELLER • Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star “Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.”—Chicago Tribune NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review • Food Network • Food & Wine • PopSugar • The Atlanta Journal-Constitution • Country Living • The Feast • Eater • The Kitchn • Delish In this collection of foolproof recipes, Ina brings readers’ cooking know-how to the next level by answering questions, teaching techniques, and explaining her process right in the margin of each recipe—it’s as if she’s in the kitchen by your side guiding you through the recipe. When you make her Cauliflower Toasts with prosciutto and Gruyère, she shows you the best way to cut a cauliflower into perfect florets without getting them all over the kitchen (from the stem end, with the head turned upside-down!) and when making her Red Wine–Braised Short Ribs, Ina shares a fantastic tip for keeping your stovetop clean (roast the short ribs in the oven rather than browning them in a pan on the stove!). You’ll discover dozens more ingenious tips and shortcuts throughout, such as how to set up an elegant home bar, how to peel two heads of garlic quickly, how to use a paring knife to create a pro-worthy pattern on her decadent Chocolate Chevron Cake, and the key to making unbelievably creamy Truffled Scrambled Eggs (add the eggs to the skillet before the butter melts—who knew?!). Both beginners and advanced cooks will love this book filled with new dishes that will become part of your repertoire and practical cooking advice that will give you more confidence in the kitchen. Your friends and family will be so impressed!
Cooking With Nonna
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Author : Rossella Rago
language : en
Publisher: Race Point Publishing
Release Date : 2017-03-15
Cooking With Nonna written by Rossella Rago and has been published by Race Point Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-15 with Cooking categories.
Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna! For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica. In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers. With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: Sicilian Rice Balls Fried Calamari Stuffed Artichokes Orecchiette with Broccoli Rabe Veal Stew in a Polenta Bowl Struffoli Ricotta Cookies Homemade Pasta Handcrafted Spaghetti with Meatballs Four-Cheer Lasagna If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!
Hunan
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Author : Mr Peng
language : en
Publisher: Random House
Release Date : 2014-05-05
Hunan written by Mr Peng and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-05 with Cooking categories.
Founded in 1982 by Mr Peng, Hunan is a legendary London restaurant which attracts customers from all over the world. At Hunan, diners don’t choose – they simply say what they don’t eat and how spicy they like their food. Mr Peng then does the rest, serving up small portions with the emphasis on sharing many courses. The orders are hand-written and are sent down to the kitchen by a chute and the food travels up in a dumb waiter. Mr Peng is a firm believer in simplicity. Hunan is a landmark book that captures the essence of a unique menu from a unique character. Among the 70 must-have recipes are Mr Peng’s ‘absurdly delicious’ prawn dumplings, lettuce wraps filled with diced chicken, ‘which you just pop into your mouth and scrunch’ and mouth-melting double-cooked pork. As Mr Peng says: 'I often say to people I've only just met: I'm a very strange person. And then I have to explain: food is my life. Despite being close to 70 I'm still in the kitchen at Hunan, on the floor almost every day doing prep, working the wok and talking to guests, most of whom have been regulars for years. The food is the only thing which has changed, and which changes almost daily. It is really about bringing out the most in the ingredients. Subtle blends of chilli and Sichuan peppercorns push enormous pearly scallops to the edge while the gentle salty miso cuts through the tenderest slivers of corn-fed chicken. It is possible because the ingredients I use are fresh and of faultless quality.
Sweet Mandarin Cookbook
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Author : Helen Tse
language : en
Publisher:
Release Date : 2014-01-01
Sweet Mandarin Cookbook written by Helen Tse and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-01 with Cooking, Chinese categories.
In 'Sweet Mandarin' Helen and Lisa Tse share their knowledge, favourite recipes and cooking tips to help readers cook great Chinese food.
The Turkish Cookbook
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Author : Musa Dagdeviren
language : en
Publisher: Phaidon Press
Release Date : 2019-04-01
The Turkish Cookbook written by Musa Dagdeviren and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-01 with Cooking categories.
The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.
Introduction To Japanese Cuisine
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Author : Japanese Culinary Academy
language : en
Publisher: National Geographic Books
Release Date : 2016-02-01
Introduction To Japanese Cuisine written by Japanese Culinary Academy and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-01 with Cooking categories.
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional Japanese cuisine. "The Complete Japanese Cuisine" series meets this demand. INTRODUCTION TO JAPANESE CUISINE is the first in this definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. The INTRODUCTION offers an overview and all the fundamentals needed to understand the cuisine and its cultural context. Main chapters include Nature and Climate, History and Development, Artistic Awareness, The Essentials, and Dishes for Seasonal Festivals. Here too are discussions of the health benefits of Japanese food; making dashi and other basics like sushi rice; recipes for the dishes featured earlier in the book; and useful tools like a glossary and a conversion chart for measurements.