Sam Choy Woks The Wok
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Sam Choy Woks The Wok
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Author : Sam Choy
language : en
Publisher:
Release Date : 2001-10
Sam Choy Woks The Wok written by Sam Choy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10 with Hawaiian cooking 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.
The Woks Of Life
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Author : Bill Leung
language : en
Publisher: Clarkson Potter
Release Date : 2022-11-01
The Woks Of Life written by Bill Leung and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-01 with Cooking categories.
JAMES BEARD AWARD NOMINEE • NEW YORK TIMES AND USA TODAY BESTSELLER • IACP AWARD FINALIST • PUBLISHERS WEEKLY STARRED REVIEW • “The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of Crazy Rich Asians The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok) ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Food & Wine, NPR, Smithsonian Magazine, Delish, Epicurious This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered—put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life. In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy. Whether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.
Hawai I Regional Cuisine
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Author : Samuel Hideo Yamashita
language : en
Publisher: University of Hawaii Press
Release Date : 2019-05-31
Hawai I Regional Cuisine written by Samuel Hideo Yamashita and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-05-31 with Cooking categories.
Samuel H. Yamashita’s Hawai‘i Regional Cuisine: The Food Movement That Changed the Way Hawai‘i Eats is the first in-depth study on the origins, philosophy, development, and legacy of Hawai‘i Regional Cuisine (HRC). The book is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from its origins in 1991 through the following decades, offering a boldly original analysis of its cuisine and impact on the islands. The founding group of twelve chefs—Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi—grandly announced in August 1991 the establishment of what they called Hawai‘i Regional Cuisine. At the time, they had no idea how dramatically they would change the food scene in the islands. While they each had their own style, their common commitment to using fresh, locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines. The final chapters close with a discussion of the leading chefs of the next generation and an assessment of HRC's impact on farming, fishing, ranching, aquaculture, and culinary education in the islands. Hawai‘i Regional Cuisine will satisfy those who are passionate about food and intrigued by changes in local foodways.
The Wok Recipes And Techniques
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Author : J. Kenji López-Alt
language : en
Publisher: W. W. Norton & Company
Release Date : 2022-03-08
The Wok Recipes And Techniques written by J. Kenji López-Alt and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-08 with Cooking categories.
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive 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: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
Wok Every Day
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Author : Barbara Grunes
language : en
Publisher: Chronicle Books
Release Date : 2012-11-09
Wok Every Day written by Barbara Grunes and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-09 with Cooking categories.
“Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts.” —Publishers Weekly The concept is simple: one wok, many meals, all of them perfectly done. Arguably the only pan you really need, the wok is the kitchen chameleon capable of turning out not just stir-fries, but everything from pub-style fish and chips to, yes, chocolate cake. The wok can do it all, and do it well—whether it’s sizzling up crunchy polenta fries, steaming succulent Swordfish Margarita with Papaya Salsa, braising delicious Curried Beef with Basmati Pilaf, or smoking Chicken with Fig Confit. And imagine popping a warm homemade jelly doughnut into your mouth! With plenty of traditional stir-fry recipes, advice on choosing the right wok and accessories, and tips on proper wok upkeep, Wok Every Day makes it easy to wok like a gourmet. Recipes include: Chiles Rellenos con Queso Cincinnati-Style Turkey Chili Cajun Ratatouille over Greens Mojo-Marinated Scallops Egg Foo Yong Scramble Mu Shu Vegetables Ravioli Tossed with Pancetta and Walnuts Beignets
Stir Frying To The Sky S Edge
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Author : Grace Young
language : en
Publisher: Simon and Schuster
Release Date : 2010-05-04
Stir Frying To The Sky S Edge 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 2010-05-04 with Cooking categories.
The stir-fry is all things: refined, improvisational, adaptable, and inventive. It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many. For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky’s edge" means "one who uses the wok becomes master of the cooking world." And as the wok user becomes master of the cooking world, so does he become master of the stir-fry, one of the greatest techniques of Chinese cookery. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than 80 stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of such beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In honoring the traditions of her cultural ancestors who traveled the globe, Young offers delectable crossover recipes for Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese American Shrimp with Lobster Sauce. Expert home cooks and professional chefs teach you the foundations of stir-fry mastery in the modern kitchen—everything from how to choose, season, and care for a wok and the best skillet alternative; the importance of marinades and the proper technique for slicing meat and poultry for optimum tenderness; to how to select and handle Asian vegetables; ways to shortcut labor-intensive preparations; and tips on how to control heat and choose the best cooking oil. Fascinating personal portraits illustrate how stir-frying is not just a cooking technique but a vital element of China’s rich culture. With this book, Grace Young has created the authoritative guide to stir-frying, a work that is at once rewarding and beautiful, much like the technique of stir-frying itself.
A Wok Through Time
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Author : Sam Leong
language : en
Publisher:
Release Date : 2009
A Wok Through Time written by Sam Leong and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking, Chinese categories.
Chef Sam Leong's incredible title, now available in paperback! Modern Chinese cuisine, including some of Sam Leong's award-winning recipes. Introductory paragraphs open each chapter. Visually stunning recipes, fully illustrated. Photographs depicting Sam Leong's childhood, his family and the celebrities and VIPs he has cooked for. The latest offering by award winning chef - Sam Leong, A Wok Through Time - traces his journey from when he was a total novice in the kitchen to his present celebrity chef status. It is also an inspiring account of how a young Sam, disinterested in his studies, came under the wing of his father - renowned chef and shark's fin king, Leong Woon Soon, and learnt the fundamentals that made him successful today. The book comes alive with the many photographs tracing his journey and the beautiful food shots of his award winning creations showcasing his excellent culinary skills. These enticing recipes are presented with clear instructions, and a breeze to replicate in one's kitchen at home. A Wok Through Time is a definite cookbook that all should get! Chef Sam Leong was trained in the culinary arts by his father, a Malaysian chef well known for his shark's fin dishes. At the tender age of 28, he became the executive chef of the Jiang Nan Chun at the Four Seasons Hotel, Singapore, a significant achievement for someone his age. He then moved on to work at the Kuching Hilton and Novotel Bangkok. Ten years later, today, Chef Sam Leong is the Director of Kitchens for the Tung Lok Group, which encompasses 22 world-class restaurants, including Jade at The fullerton Hotel, Singapore. Chef Sam Leong's forte is in giving traditional Chinese Cuisine a modern twist with the use of other Asian and western ingredients and presentation styles. It was an edge that on him the Heinz Asian Ethinic Chef of the Year title from the World Gourmet Summit Awards of Excellence for three years - in 2001, 2002 and most recently, in 2004.
Wok
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Author : Elsa Petersen-Schepelern
language : en
Publisher:
Release Date : 1998
Wok written by Elsa Petersen-Schepelern and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cookery, Asian categories.
There's nothing easier than a one-pot meal -- and Wok: Dishes from China, Japan, and Southeast Asia contains 30 original recipes for delicious meals good enough to impress guests. Well-traveled food writer Elsa Petersen-Schepelern draws on experience to explain all the styles of woks, and all the different cooking techniques to use with one. Wok offers soups and starters such as Indonesian Corn Fritters; fish and seafood, including Thai Crabcakes; vegetarian dishes; noodle dishes; and succulent meat and poultry dishes, such as Vietnamese Shaking Beef. Photographs by Jeremy Hopley will have your mouth watering faster than you can get to the stove. -- Thirty original recipes inspired by the ancient cuisines of China, Japan, and Southeast Asia -- Quick cooking with a wok is much healthier than other methods, requiring less oil -- Expert recipes by Elsa Petersen-Schepelern will help beginners learn to love their woks
Wok Cookbook For Beginners
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Author : Claire Daniels
language : en
Publisher: CreateSpace
Release Date : 2014-12-27
Wok Cookbook For Beginners written by Claire Daniels and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-27 with categories.
Wok Cookbook for Beginners 2nd Edition: The Top Easy and Quick Recipes for Wok Cooking For Beginners! Usually, the wok is used for stir-frying. Therefore, you need to learn how to stir-fry. Aside from being delicious, what is it with stir-frying that you would want to learn how to do it? First and foremost, stir-fried meals are delicious. Aside from that, the resulting meals can be prepared fast. The meals are also really healthy and seasoned. Stir-frying with the use of a wok leads to the creation of meals that can lead to the creation of beautiful works of art in the form of good food. This method is best suited for making meals for one or two people. But if you will choose to cook meals for many people, this can be used, too. Many people see the wok as an unattractive ornament in the kitchen. This notion is common among people who are not aware of the kinds of dishes that can be made from it. But many people are attracted instantly to have one once they tasted the dishes for themselves. Woks are essential for cooking authentic tasting dishes. Here are some tips that are worth remembering: It is worth purchasing your very own carbon steel wok instead of deep sauté pan. Aside from being very affordable, they are very versatile as well. Woks made up of carbon steel will have to undergo seasoning. The process of seasoning is not really difficult. This process can help your wok become better looking. It can also make your nonstick. The steps in the subsequent chapter may appear to be intimidating. But with consistent practice, you will find out that cooking in a wok is fun and fulfilling. Learn the recipes that follow by heart and be proud of the meals that you are about to produce. Here Is A Preview Of What You'll Learn... General Wok Cooking Tips Easy Wok Recipes Cleaning your Wok More Recipes Much, much more! Purchase your copy today!
