The New Chinese Kosher Cookbook
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The New Chinese Kosher Cookbook
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Author : Bob Grossman
language : en
Publisher: Paul s Eriksson
Release Date : 1963
The New Chinese Kosher Cookbook written by Bob Grossman and has been published by Paul s Eriksson this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Cooking categories.
Index.
The Chinese Kosher Cookbook
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Author : Ruth Grossman
language : en
Publisher:
Release Date : 1970
The Chinese Kosher Cookbook written by Ruth Grossman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Cooking, Chinese categories.
From Lokshen To Lo Mein
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Author : Don Siegel
language : en
Publisher: Gefen Publishing House Ltd
Release Date : 2005
From Lokshen To Lo Mein written by Don Siegel and has been published by Gefen Publishing House Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
Some classic Jewish foods are analogous to Chinese versions-hence the title, From Lokshen to Lo Mein. Lokshen are Jewish noodles used in many recipes, an analog to Lo Mein noodles used in Chinese cooking. Along with Don Siegel's favorite Chinese kosher recipes, the author includes some comments on the connection of Jews and Chinese culture, where to get kosher Chinese ingredients, a few jokes about Jews and Chinese food, a short section on what 'kosher' means for those unfamiliar with Jewish dietary laws, and digressions on Chinese cooking techniques and products. Have fun cooking authentic Chinese dishes while reading interesting topics: The Evolution of Chinese Cooking, The Jewish Experience in China, The American-Jewish Chinese Connection, The Chinese Kitchen Cabinet, The Drop Dead Tip for Making a Chinese Dinner.
Chinese Kosher Cooking
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Author : Betty S. Goldberg
language : en
Publisher: Jonathan David Publishers
Release Date : 2010-01-10
Chinese Kosher Cooking written by Betty S. Goldberg and has been published by Jonathan David Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-01-10 with Cooking, Chinese categories.
When Betty Goldberg began to explore the wonders of Chinese cuisine, she discovered that, with a bit of experimenting, authentic Chinese recipes could be transformed into splendid kosher dishes. Here, she presents hundreds of her outstanding recipes, with clear instructions on how to prepare them in the strictly kosher kitchen without sacrificing any of the Chinese taste. Also includes an introductory section that informs us how to select ingredients, how to plan a dinner, and how to become adept at specific cooking and serving techniques.
Millie Chan S Kosher Chinese Cookbook
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Author : Millie Chan
language : en
Publisher: Harmony
Release Date : 1990
Millie Chan S Kosher Chinese Cookbook written by Millie Chan and has been published by Harmony this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Cooking categories.
Gathers kosher recipes for Chinese-style appetizers, poultry, meat, fish, vegetables, soups, rice, noodles and desserts
Kosher Chinese
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Author : Michael Levy
language : en
Publisher: Holt Paperbacks
Release Date : 2011-07-05
Kosher Chinese written by Michael Levy and has been published by Holt Paperbacks this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-05 with Biography & Autobiography categories.
An irreverent tale of an American Jew serving in the Peace Corps in rural China, which reveals the absurdities, joys, and pathos of a traditional society in flux In September of 2005, the Peace Corps sent Michael Levy to teach English in the heart of China's heartland. His hosts in the city of Guiyang found additional uses for him: resident expert on Judaism, romantic adviser, and provincial basketball star, to name a few. His account of overcoming vast cultural differences to befriend his students and fellow teachers is by turns poignant and laugh-out-loud funny. While reveling in the peculiarities of life in China's interior, the author also discovered that the "other billion" (people living far from the coastal cities covered by the American media) have a complex relationship with both their own traditions and the rapid changes of modernization. Lagging behind in China's economic boom, they experience the darker side of "capitalism with Chinese characteristics," daily facing the schizophrenia of conflicting ideologies. Kosher Chinese is an illuminating account of the lives of the residents of Guiyang, particularly the young people who will soon control the fate of the world.
The New Kosher Cookbook Trilogy
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Author : Ruth Grossman
language : en
Publisher:
Release Date : 1992
The New Kosher Cookbook Trilogy written by Ruth Grossman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Cooking categories.
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Chinese Ish
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Author : Rosheen Kaul
language : en
Publisher: Allen & Unwin
Release Date : 2022-07-05
Chinese Ish written by Rosheen Kaul and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-05 with Cooking categories.
'Utterly delicious, compelling, idiosyncratic and refreshingly honest, by two of this country's most dynamic young talents.' Kylie Kwong James Beard Award 2023 winner for Best Visuals As immigrants with Chinese heritage who both moved to Australia as kids, Rosheen Kaul and Joanna Hu spent their formative years living between (at least) two cultures and wondering how they fitted in. Food was a huge part of this journey - should they cling to the traditional comfort of their parents' varied culinary heritage, attempt to assimilate wholly by learning to love shepherd's pie, or forge a new path where flavour and the freedom to choose trumped authenticity? They went with option three. Chinese-ish celebrates the confident blending of culture and identity through food: take what you love and reject what doesn't work for you. In these pages you'll find a bounty of inauthentic Chinese-influenced dishes from all over Southeast Asia, including the best rice and noodle dishes, wontons and dumplings, classic Chinese mains and even a Sichuan Sausage Sanga that would sit proudly at any backyard barbecue. There are also plenty of tips and shortcuts to demystify any tricky-sounding techniques, and reassuring advice on unfamiliar ingredients and where to find them. Chinese-ish is modern, unconventional, innovative, vibrant, tasty, colourful, incredibly delicious food.
The Mission Chinese Food Cookbook
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Author : Danny Bowien
language : en
Publisher: HarperCollins
Release Date : 2015-11-10
The Mission Chinese Food Cookbook written by Danny Bowien and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-10 with Cooking categories.
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Mister Jiu S In Chinatown
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Author : Brandon Jew
language : en
Publisher: Ten Speed Press
Release Date : 2021-03-09
Mister Jiu S In Chinatown written by Brandon Jew and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-09 with Cooking categories.
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.