Book: Xi an Famous Foods


CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon.

  • Author : Jason Wang
  • Publisher : Abrams
  • Release : 13 October 2020
  • Category: Cooking
  • Pages : 304
  • ISBN 13 : 9781647000080

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Book Xi an Famous Foods
Score: 4
From 1 Ratings

Xi an Famous Foods Book Summary :

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread ï¬?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

Book: Xi an Famous Foods


Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook fans have been waiting for.

  • Author : Jason Wang
  • Publisher : ABRAMS
  • Release : 13 October 2020
  • Category: Uncategorized
  • Pages : 304
  • ISBN 13 : 1419747525

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Book Xi an Famous Foods
Score: 4
From 1 Ratings

Xi an Famous Foods Book Summary :

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi'an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an. Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook that fans of Xi'an Famous Foods have been waiting for.

Book: Mastering the Art of Chinese Cooking


Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

  • Author : Eileen Yin-Fei Lo
  • Publisher : Chronicle Books
  • Release : 18 May 2012
  • Category: Cooking
  • Pages : 384
  • ISBN 13 : 9780811878708

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Book Mastering the Art of Chinese Cooking
Score: 4
From 1 Ratings

Mastering the Art of Chinese Cooking Book Summary :

This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

Book: Serious Eater


Beloved food writer and founder of Serious Eats Ed Levine tells the story of his misadventures building - and almost losing - the business that became one of the most acclaimed and valuable food websites in the world.

  • Author : Ed Levine
  • Publisher : Portfolio
  • Release : 05 August 2021
  • Category: Biography & Autobiography
  • Pages : 264
  • ISBN 13 : 9780525533542

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Serious Eater Book Summary :

Beloved food writer and founder of Serious Eats Ed Levine tells the story of his misadventures building - and almost losing - the business that became one of the most acclaimed and valuable food websites in the world.

Book: The Nom Wah Cookbook


Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes.

  • Author : Wilson Tang
  • Publisher : HarperCollins
  • Release : 20 October 2020
  • Category: Cooking
  • Pages : 272
  • ISBN 13 : 9780062966025

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Book The Nom Wah Cookbook
Score: 4
From 1 Ratings

The Nom Wah Cookbook Book Summary :

A RECOMMENDED BOOK FROM: Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * Heated For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It’s a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more. We’re also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children—to jettison tradition or to cling to it—he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.

Book: Complete Chinese Cookbook


With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the ...

  • Author : Ken Hom
  • Publisher : Random House
  • Release : 30 November 2011
  • Category: Cooking
  • Pages : 352
  • ISBN 13 : 9781409074199

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Book Complete Chinese Cookbook
Score: 4
From 1 Ratings

Complete Chinese Cookbook Book Summary :

Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals. Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.

Book: Florence Lin s Complete Book of Chinese Noodles Dumplings and Breads


Gathers recipes for soups, wrappers, spring rolls, wontons, dumplings, pancakes, breads, pastry, and buns

  • Author : Florence Lin
  • Publisher : Quill
  • Release : 05 August 1993
  • Category: Cooking
  • Pages : 345
  • ISBN 13 : UCSD:31822035090935

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Book Florence Lin s Complete Book of Chinese Noodles  Dumplings and Breads

Florence Lin s Complete Book of Chinese Noodles Dumplings and Breads Book Summary :

Gathers recipes for soups, wrappers, spring rolls, wontons, dumplings, pancakes, breads, pastry, and buns

Book: My Shanghai


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.

  • Author : Betty Liu
  • Publisher : HarperCollins
  • Release : 11 March 2021
  • Category: Cooking
  • Pages : 288
  • ISBN 13 : 9780062854742

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My Shanghai Book Summary :

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

Book: Mister Jiu s in Chinatown


"The acclaimed chef behind the Michelin-starred Mister Jiu's in San Francisco's Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes"--

  • Author : Brandon Jew
  • Publisher :
  • Release : 09 March 2021
  • Category: Cooking
  • Pages : 304
  • ISBN 13 : 9781984856500

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Book Mister Jiu s in Chinatown

Mister Jiu s in Chinatown Book Summary :

"The acclaimed chef behind the Michelin-starred Mister Jiu's in San Francisco's Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes"--

Book: Chicken and Rice


Although these are Southeast Asian recipes, Shu's seasonal approach to the very best of UK produce is reflected throughout this book: from Brussels sprouts with smashed garlic and oyster sauce to no-churn rhubarb and condensed milk ice ...

  • Author : Shu Han Lee
  • Publisher : Penguin UK
  • Release : 05 May 2016
  • Category: Cooking
  • Pages : 288
  • ISBN 13 : 9780241278772

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Book Chicken and Rice

Chicken and Rice Book Summary :

Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home. Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her Hokkien Chinese mother. These recipes, from her mother's sesame oil chicken to ox cheek and venison rendang, are ones you will want to make time and time again. There are perfect midweek suppers rustled up in less time than it takes to order a takeaway, and healthier and better tasting at that: fennel and minced pork stir fry, fried hor fun noodles with kale and beansprouts or tom yum soup with mussels. For weekends, there are more adventurous projects: learn how to make your own steamed buns, egg noodles, or BBQ sambal lemon sole - a whole fish barbequed on banana leaves. Although these are Southeast Asian recipes, Shu's seasonal approach to the very best of UK produce is reflected throughout this book: from Brussels sprouts with smashed garlic and oyster sauce to no-churn rhubarb and condensed milk ice cream. There are also recipes that Shu has picked up on her travels throughout Southeast Asia, such as Vietnamese caramel pork ribs, Thai baked glass noodles with prawns and black pepperand Burmese chickpea tofu with fish sauce, lime and honey dressing.

Book: The Fortune Cookie Chronicles


The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

  • Author : Jennifer B. Lee
  • Publisher : Twelve
  • Release : 23 March 2009
  • Category: Social Science
  • Pages : 320
  • ISBN 13 : 0446698970

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Book The Fortune Cookie Chronicles
Score: 3.5
From 29 Ratings

The Fortune Cookie Chronicles Book Summary :

If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.