The Dim Sum Field Guide

A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse

Author: Carolyn Phillips

Publisher: N.A

ISBN: 1607749564

Category: Cooking, Chinese

Page: 176

View: 9960

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A guide to the dishes served during Chinese dim sum meals includes information on the dish's origins, variations, and accompanying sauces, profiling such foods as siu mai, char siu, roast duck, and black sesame rolls.

The Dim Sum Field Guide

A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse

Author: Carolyn Phillips

Publisher: Ten Speed Press

ISBN: 1607749572

Category: Cooking

Page: 176

View: 8451

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A whimsically illustrated yet authoritative guide to the "taxonomy" of dim sum, based on a popular Lucky Peach story. Author and illustrator Carolyn Phillips demystifies the rich, nuanced culinary institution of teahouse snacks in The Dim Sum Field Guide, a pocket-size, definitive resource featuring 80 hand-drawn illustrations. With entries for all the dim sum classics--including siu mai, xiaolongbao, char siu, roast duck, and even sweets like milk tarts and black sesame rolls--this handy reference is perfect for bringing on-the-go to your next dim sum outing. Armchair travelers and Asian food enthusiasts alike will be delighted by this detailed yet accessible look at the distinctly Chinese art of eating well. — NPR's Best Books of 2016

All Under Heaven

Recipes from the 35 Cuisines of China

Author: Carolyn Phillips

Publisher: Ten Speed Press

ISBN: 1607749831

Category: Cooking

Page: 524

View: 4926

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A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. — Los Angeles Times: Favorite Cookbooks of 2016

A Chinese Street Food Odyssey

Author: Helen Tse,Lise Tse

Publisher: Pavilion Books

ISBN: 1911216562

Category: Cooking

Page: 192

View: 577

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Lisa and Helen have travelled across China in search of amazing street food. The recipes are truly accessible – easy for anyone to make in the comfort of their own kitchen. Ken Hom This beautiful book offers a real insight into the street food cultures of China and vividly evokes the smells and sounds of the markets. It's the closest you may get to experiencing Beijing street food without actually being there, smelling the mix of aromatic spices, caramelized apples, barbecuing meats and steaming dumplings, with clouds of smoke and noisy bustle all around you, and red lanterns glowing above. Over 100 recipes and a wealth of stories and insight into cooking methods bring this cuisine to life. All recipes have been carefully chosen to be achievable for the western cook. Helen and Lisa Tse have set out to encapsulate that sense of excitement, awe, wonder and hunger for these morsels of street food: from soft fluffy bao, to hot fried chicken, from piping hot bowls of noodles, to coal-roasted squid, delicate tea eggs and bubble tea, this is food to truly excite the appetite and awaken a sense of adventure in the kitchen. With a foreword from the master of Chinese cooking, Ken Hom, this is the essential book for the foodie bookshelf.

Making Pottery You Can Use

Plates That Stack Lids That Fit Spouts That Pour Handles That Stay on

Author: Jacqui Atkin

Publisher: Barron's Educational Series

ISBN: 9780764168734

Category: Crafts & Hobbies

Page: 224

View: 9237

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Create cups, mugs, bowls, and more pieces that are perfect for you! Everyone who owns a beloved mug that has just the right handle, an agreeably "deep" cereal bowl, or a plate that fits perfectly in the dishwasher knows that once you've found these pieces, you wish you had more of them. In Making Pottery You Can Use, you'll learn how to create the pieces that will work best for you. Each element of the creative process is explained, including: Deciding the function of the item Working out proportions and making basic drawings Choosing the right clay and tools Design decisions, techniques to consider, variations to contemplate Picking the best method: throwing, slabbing, or coiling Choosing food-safe glazes, and more Successful teacher, designer, and author Jacqui Atkin explains how to throw and hand-build pieces that are beautiful and practical, from plates, cups, and saucers to casserole dishes, pitchers, and tureens. Get started today and you'll have pieces that marry beauty, form, and function, and are perfect for all of your needs.

Home Sausage Making, 4th Edition

From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes

Author: Charles G. Reavis,Evelyn Battaglia

Publisher: Storey Publishing

ISBN: 1612128696

Category: Cooking

Page: 376

View: 7256

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This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages -- plus 100 recipes for cooking with sausage.

Dim Sum

Dumplings, Parcels and Other Delectable Chinese Snacks in 25 Authentic Recipes

Author: Terry Tan

Publisher: Lorenz Books

ISBN: 9780754828402

Category: Cooking

Page: 64

View: 2195

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Whether steamed or fried, vegetable or meat, roll or dumpling, there is a delicious bite here to tempt everyone's tastebuds; bring the tastes, textures and traditions of a classic Chinese style of dining to your own home.

Land of Fish and Rice: Recipes from the Culinary Heart of China

Author: Fuchsia Dunlop

Publisher: W. W. Norton & Company

ISBN: 0393254399

Category: Cooking

Page: 416

View: 2027

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2017 Nominee for James Beard Cookbook Award: International 2017 Nominee for IACP Cookbook Award: International The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions. Winner, 2016 Andre Simon award (UK) Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

The Dumpling Sisters Cookbook

Over 100 Favourite Recipes From A Chinese Family Kitchen

Author: The Dumpling Sisters,Amy Zhang,Julie Zhang

Publisher: Weidenfeld & Nicolson

ISBN: 0297609076

Category: Cooking

Page: 272

View: 2890

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Over 100 deliciously fuss-free recipes from The Dumpling Sisters' Kitchen. Amy and Julie Zhang have been entertaining and educating their thousands of followers on Youtube with their recipes for deliciously easy homemade Chinese food - now THE DUMPLING SISTERS COOKBOOK brings you more of the easy Chinese recipes and advice that those fans have been clamouring for. Dedicated to and destined to be adored by every Chinese food lover, this book is full of Chinese-food favourites, impressive sharing dishes and even sweet treats that have been little acknowledged in a western understanding of Chinese food - until now. This is Chinese home cooking at its best. The recipes are structured as to give a gradual introduction to Chinese dishes, beginning with the simple; Best Ever Fried Rice, and working up to the more elaborate Cracking Five-Spice Roast Pork Belly, and are interspersed with the insider tips and tricks that the girls' Youtube fans adore. There is also a focus on Chinese culture and eating etiquette (for perfecting those chopstick skills), including sharing menu planner and a guide to shopping at the Chinese supermarket. Amy and Julie write with wit and gusto - they are the perfect cooks to take any food lover on a journey to discover real Chinese cooking.

The Language of Food: A Linguist Reads the Menu

Author: Dan Jurafsky

Publisher: W. W. Norton & Company

ISBN: 039324587X

Category: Cooking

Page: 256

View: 6181

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A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.

The Ramen Noodle Cookbook

Author: Nell Benton

Publisher: N.A

ISBN: 9780241245477

Category:

Page: 208

View: 2914

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The Ramen Noodle Cookbook celebrates the latest Japanese food craze that is hitting countries all over the world. Containing 40 traditional recipes and modern makeovers of the classic Japanese noodle soup, this book is perfect for the home cooking, world food enthusiast. Learn how to make noodles from scratch and cook them to perfection with step-by-step instructions. Includes recipes for different broth bases such as chicken, fish, pork and vegetarian, plus recommendations for different types of spices, seasoning, oils and additional ingredients. Join the growing trend of ramen soup fusion with influences from Korea, Vietnam, China, Thailand, Mexico and the U.S. and start cooking these delicious dishes today.

Read and Speak Arabic, 3rd Edition

Author: Jane Wightwick

Publisher: McGraw Hill Professional

ISBN: 1260031020

Category: Foreign Language Study

Page: 96

View: 4135

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Learn how to communicate in Arabic with this accessible, entertaining program! Learning a new language can be especially challenging when the language uses a non-Roman script. Read and Speak Arabic for Beginners, 3rd Edition overcomes this obstacle by providing an accessible, entertaining program to reinforce vocabulary and help you create basic structures. Each of the book’s eight topics was designed to help you develop your communication skills in key areas of daily life, such as introducing yourself, asking for directions, talking about your family and your country, and describing people, places, and objects. This updated edition is supported by flashcards for vocabulary in each topic, and two end-of-topic quizzes. The accompanying audio via the McGraw-Hill Education Language Lab app features all the key words and phrases so you can hear how they are pronounced and then have a chance to repeat them. Fun tests and puzzles reinforce your progress. Additional listening activities and games are also featured for additional language reinforcement. Read and Speak Arabic for Beginners, 3rd Edition features: • An accessible, proven approach to help you communicate in Arabic • A two-color layout and photographs illustrating key vocabulary • Games, puzzles, flashcards, and audio lessons to help you build languages skills • Clear explanations of how basic phrases are used for practical communication • Streaming audio for valuable speaking and listening practice • Detachable flashcards for language reinforcement, and more

Japan

Its Architecture, Art, and Art Manufactures

Author: Christopher Dresser

Publisher: London : Longmans, Green, and Company

ISBN: N.A

Category: Architecture

Page: 467

View: 9635

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How To Watch Television

Author: Jason Mittell

Publisher: NYU Press

ISBN: 0814763987

Category: Performing Arts

Page: 396

View: 7956

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We all have opinions about the television shows we watch, but television criticism is about much more than simply evaluating the merits of a particular show and deeming it ‘good’ or ‘bad.’ Rather, criticism uses the close examination of a television program to explore that program’s cultural significance, creative strategies, and its place in a broader social context. How to Watch Television brings together forty original essays from today’s leading scholars on television culture, writing about the programs they care (and think) the most about. Each essay focuses on a particular television show, demonstrating one way to read the program and, through it, our media culture. The essays model how to practice media criticism in accessible language, providing critical insights through analysis—suggesting a way of looking at TV that students and interested viewers might emulate. The contributors discuss a wide range of television programs past and present, covering many formats and genres, spanning fiction and non-fiction, broadcast and cable, providing a broad representation of the programs that are likely to be covered in a media studies course. While the book primarily focuses on American television, important programs with international origins and transnational circulation are also covered. Addressing television series from the medium’s earliest days to contemporary online transformations of television, How to Watch Television is designed to engender classroom discussion among television critics of all backgrounds. Read: Introduction / Table of Contents / Sample Essays Online View: Clips from the Essays Visit the Facebook page.

The 13th Gift

A True Story of a Christmas Miracle

Author: Joanne Huist Smith

Publisher: ReadHowYouWant.com

ISBN: 1458798518

Category: Biography & Autobiography

Page: N.A

View: 6920

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Every day can be Christmas. After the unexpected death of her husband, Joanne Huist Smith had no idea how she would keep herself together and be strong for her three children - especially with the holidays approaching. The cheerfulness of the season made her feel more alone than ever, no matter how much she wanted to reach out to her children and find some way to comfort them. But thirteen days before Christmas, a poinsettia appeared on the Smiths' doorstep. The next day, another gift arrived … then another, and another. Each present was accompanied by a note with lyrics to the carol ''The Twelve Days of Christmas'' rewritten to fit the gift and and signed, ''Your true friends.'' Although Jo resisted the intrusion at first, the gifts began to work a kind of magic on her and the kids. As they puzzled over the mystery together - who were the true friends? when would the next delivery arrive? could anyone catch the gift givers in the act? - their grieving hearts began to heal. The 13th Gift is a true story about the everyday miracles that can occur during the holiday season. It is a heartwarming reminder that with love, community, and family, even the most broken of hearts can be mended.

History of Japanese Food

Author: Naomichi Ishige

Publisher: Routledge

ISBN: 9780415515399

Category: Social Science

Page: 256

View: 2859

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First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.

Dim Sum

Author: Vicki Liley

Publisher: Tuttle Publishing

ISBN: 9780804838443

Category: Cooking

Page: 96

View: 4923

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Dim Sum is a contemporary collection of traditional Chinese appetizers. A variety of succulent and healthy recipes can be found here, including Steamed Pork Buns, Pot Sticker Dumplings, Vegetable Spring Rolls, and Mango Pudding. Also included is information about the culture surrounding Dim Sum, ingredients and utensils, and cooking methods. Full-color photos accompany every recipe, guaranteed to inspire you to discover the superb flavors of Chinese cuisine in your own home.

Management by Menu, 4th Edition

Author: Lendal H. Kotschevar,Diane Withrow

Publisher: Wiley Global Education

ISBN: 0470139544

Category: Technology & Engineering

Page: 432

View: 3775

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Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Phoenix Claws and Jade Trees

Essential Techniques of Authentic Chinese Cooking

Author: Kian Lam Kho

Publisher: Clarkson Potter

ISBN: 0385344694

Category: Cooking

Page: 368

View: 7200

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Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.