The Food And Cooking Of China
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The Food And Cooking Of China
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Author : Francine Halvorsen
language : en
Publisher: Wiley
Release Date : 1996-02-01
The Food And Cooking Of China written by Francine Halvorsen and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02-01 with Cooking categories.
A vivid account of a rich culinary legacy . . .A fabulous collection of 100 delicious, authentic recipes Chinese cooking is one of the world's oldest continuous culinary traditions, developed over the course of four thousand years. A subject of profound importance for countless generations of Chinese philosophers, scholars, poets, and ordinary people, the selection, preparation, and consumption of food is much more than a matter of sustenance in Chinese tradition. It is the art of maintaining a subtle harmony between mind and senses. Now, The Food and Cooking of China invites you to explore the spiritual and sensual delights of Chinese cuisine as it takes you on a fascinating journey through the many regions of China, Hong Kong, and Taiwan. "Francine Halvorsen takes Chinese food lovers to 'the source' in this book. Along with her travel notes from a recent culinary tour of China, she includes a food history of the country and authentic regional recipes that can be reproduced in the American kitchen. This is a journey you are sure to enjoy!" --Jacques Pepin Author, teacher, and host of the PBS-TV series, Today's Gourmet "Francine Halvorsen's travel through Asia, exploring the relationship between food and culture are chronicled in this fascinating book. Along with a detailed description of every meal and bits of culture she encountered are recipes of the most popular regional dishes. If you love Asian food like I do, you too will love reading this book." -- Martin Yan Television Host, "Yan Can Cook"
The Food Of China
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Author : E. N. Anderson
language : en
Publisher: Yale University Press
Release Date : 1988-01-01
The Food Of China written by E. N. Anderson and has been published by Yale University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01-01 with Cooking categories.
Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos
A History Of Food Culture In China
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Author :
language : en
Publisher: World Scientific
Release Date : 2015-07-23
A History Of Food Culture In China written by and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-23 with History categories.
"Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking. China is a nation with a long history of food culture, and food has become an essential part of Chinese culture. This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food."--
The Food And Cooking Of Sichuan And West China
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Author : Terry Tan
language : en
Publisher: Lorenz Books
Release Date : 2011
The Food And Cooking Of Sichuan And West China written by Terry Tan and has been published by Lorenz Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.
From the vibrant metropolises of Chengdu and Xi'an to the spectacular rice terraces of the Yangzte basin, explore west China's ancient cuisine in this stunning new book. Discover the sizzle of Sichuan peppercorns, spicy chillies and pungent aromatics in this collection of 75 authentic recipes, including Chrysanthemum Fish Hot Pot, Chilli Squid, Crispy Chilli Beef and Dan Dan Noodles. Chapters cover all the courses, including fiery soups and dim sum, fresh fish and shellfish, tender poultry, aromatic meat, classic rice and noodles, piquant vegetable dishes and unusual sweet things. There is an informative introduction that traces the history of western Chinese food culture and provides an illustrated guide to the ingredients, tools and equipment you will need. This irresistible volume is brought to life with more than 370 mouthwatering photographs, and step-by-step instructions ensure perfect results each time. It includes nutritional information for each recipe. Sichuan, known as 'the land of plenty', is home to a sizzling cuisine that has become a favourite around the world. In this exquisite new book, Terry Tan explores the diverse landscapes and cultures of west China.
A History Of Food Culture In China
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Author : Rongguang Zhao
language : en
Publisher: World Scientific
Release Date : 2015-01-01
A History Of Food Culture In China written by Rongguang Zhao and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-01 with Social Science categories.
Since the 1980s, China has developed a broader and deeper connection with the world. One of the most intriguing aspects of Chinese culture is its rich cuisine and fascinating cooking.China is a nation with a long history of food culture, and food has become an essential part of Chinese culture.This book tells in sprightly and straightforward language about the structure of traditional Chinese food, food customs for festivals and celebrations in China, Chinese dining etiquette, traditional food and cooking methods, healthy and medicinal diets, as well as historical exchanges of foods between China and other nations. It can present to the readers a complete and truthful picture of the summarized history and culture of Chinese food.Published by SCPG Publishing Corporation and distributed by World Scientific for all markets except China
Food In China
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Author : Frederick J. Simoons
language : en
Publisher: CRC Press
Release Date : 2014-03-18
Food In China written by Frederick J. Simoons and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-18 with Technology & Engineering categories.
This volume is a study of Chinese food from a cultural and historical perspective. Its focus is on traditional China before establishment of the People's Republic. It identifies and provides comprehensive information on a broad range of Chinese food plants and animals for general readers, as well as for specialists whose interests have led them to questions relating to the food of China. Readers will find discussions regarding origins, how things came to be, time and place of food-plant and animal domestication, the spread of plants and animals from and to China, and other historical questions regarding the foods used by the Chinese people. The book is written with Canton and the southeast as points of departure, but embraces all of China and is directed towards people unfamiliar with China.
The Cooking Of China
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Author : Emily Hahn
language : en
Publisher: Silver Burdett Press
Release Date : 1981
The Cooking Of China written by Emily Hahn and has been published by Silver Burdett Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with House & Home categories.
An introduction to the cuisine of China with colorful illustrations of Chinese dishes accompanied by a spiral bound recipe book
How To Cook And Eat In Chinese
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Author : Buwei Yang Chao
language : en
Publisher: Echo Point Books & Media, LLC
Release Date : 2022-06-13
How To Cook And Eat In Chinese written by Buwei Yang Chao and has been published by Echo Point Books & Media, LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-13 with Cooking categories.
The Beloved Classic is Back in Print! A Sampling of Glowing Reviews Tell Why How to Cook and Eat in Chinese is a Classic "Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for. . . . Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, The Joy of Cooking, say, as they disparagingly present in their own book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao's delightful How to Cook and Eat in Chinese.'" -Michael Field, New York Review of Books "Something novel in the way of a cookbook. . . . [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it". -The New York Times "The Real Deal: I had (and well used) this book for years . . . I love Chinese food, and have read and sampled from dozens of Chinese cookbooks over the years, but this is still my favorite. How To Cook and Eat In Chinese is the real deal." -Amazon Review How to Cook and Eat in Chinese is "more than a cookbook: It is the stage on which Mrs. Chao unfolds a personal, family, and cultural drama." -Janet Theophano, author Eat My Words "Funny! Interesting, unusual and funny. [This is] not just your regular cookbook in form or content. The recipes are good, original and the way the book is written is interesting. [It is] just as interesting to read it for pleasure, as to use as a cookbook." -Amazon Review "There is not a dish in its pages which an American . . . cannot produce, without qualms. . . . As for Mrs. Chao, I would like to nominate her for the Nobel Peace Prize. For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?" -Pearl S. Buck
The Food Of China
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Author : E. N. Anderson
language : en
Publisher:
Release Date : 1988
The Food Of China written by E. N. Anderson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Agriculture categories.
The Food Of Sichuan
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Author : Fuchsia Dunlop
language : en
Publisher: W. W. Norton & Company
Release Date : 2019-10-15
The Food Of Sichuan written by Fuchsia Dunlop 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 2019-10-15 with Cooking categories.
Named one of the most anticipated cookbooks of Fall 2019 by Bon Appétit, Eater, Epicurious, and Literary Hub. An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.