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: 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 : 03 March 2008
  • Category: Social Science
  • Pages : 320
  • ISBN 13 : 9780446511704

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Book The Fortune Cookie Chronicles
Score: 3.5
From 30 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.

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 : 06 May 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: Nanban


From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.

  • Author : Tim Anderson
  • Publisher : Clarkson Potter
  • Release : 26 April 2016
  • Category: Cooking
  • Pages : 256
  • ISBN 13 : 9780553459869

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Nanban Book Summary :

Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.

Book: The World Eats Here


With every recipe comes a small piece of the American story: of culture shock and language barriers, of falling in love and following passions, and of family bonds tested then strengthened by cooking.

  • Author : John Wang
  • Publisher : The Experiment
  • Release : 12 May 2020
  • Category: Cooking
  • Pages : 272
  • ISBN 13 : 9781615196647

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Book The World Eats Here
Score: 4
From 1 Ratings

The World Eats Here Book Summary :

Prized recipes and tales of home, work, and family—from the immigrant vendor-chefs of NYC’s first and favorite night market On summer Saturday nights in Queens, New York, mouthwatering scents from Moldova to Mexico fill the air. Children play, adults mingle . . . and, above all, everyone eats. Welcome to the Queens Night Market, where thousands of visitors have come to feast on amazing international food—from Filipino dinuguan to Haitian diri ak djon djon. The World Eats Here brings these incredible recipes from over 40 countries to your home kitchen—straight from the first- and second-generation immigrant cooks who know them best. With every recipe comes a small piece of the American story: of culture shock and language barriers, of falling in love and following passions, and of family bonds tested then strengthened by cooking. You’ll meet Sangyal Phuntsok, who learned to make dumplings in a refugee school for Tibetan children; now, his Tibetan Beef Momos with Hot Sauce sell like hotcakes in New York City. And Liia Minnebaeva will blow you away with her Bashkir Farm Cheese Donuts—a treat from her childhood in Oktyabrsky in western Russia. Though each story is unique, they all celebrate one thing: Food brings people together, and there’s no better proof of that than the Queens Night Market, where flavors from all over the world can be enjoyed in one unforgettable place.

Book: Cooking South of the Clouds


Each chapter in the book covers a different area featuring its classic recipes such as Tibetan momo dumplings from the north, grilled chicken with chillies and fresh herbs and the famed 'crossing-the-bridge' noodles from the south, fried ...

  • Author : Georgia Freedman
  • Publisher : Kyle Books
  • Release : 06 September 2018
  • Category: Cooking
  • Pages : 288
  • ISBN 13 : 9780857835635

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Cooking South of the Clouds Book Summary :

Twenty-four of the country's minority groups call Yunnan home, each retaining their own traditions. Stretching from the Himalayan plateau down to the subtropics, Yunnan encompasses extremes from alpine meadows to rainforest. It is the most diverse region in China culturally, biologically, and meteorologically. On a culinary level, this means Yunnan is one of the most delicious places on earth. The region is famous for its mushrooms, hams, pickles, edible flowers, its use of potatoes, and its love of chillies and Sichuan peppercorns. Yunnan's food is exciting and unfamiliar, but much of it is actually quite easy to make, using simple techniques already familiar to Western cooks. Each chapter covers a different area featuring its cardinal recipes such as Tibetan momo dumplings, Dai cucumber salad with peanuts, the famed "crossingthe- bridge" noodles of Kunming, Eastern-style fried rice with ham, potatoes, and peas, and roasted eggplant salad from near the Burmese border. Complete with profiles of local cooks, artisans, and farmers, as well as breathtaking on-location photography, Cooking South of the Clouds takes readers on an unforgettable journey through the land of Shangri-La and introduces a new world of flavours.

Book: All Under Heaven


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 ...

  • Author : Carolyn Phillips
  • Publisher : Ten Speed Press
  • Release : 30 August 2016
  • Category: Cooking
  • Pages : 524
  • ISBN 13 : 9781607749837

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Book All Under Heaven
Score: 5
From 1 Ratings

All Under Heaven Book Summary :

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

Book: Revolutionary Chinese Cookbook


Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, ...

  • Author : Fuchsia Dunlop
  • Publisher : W. W. Norton
  • Release : 06 May 2021
  • Category: Cooking
  • Pages : 304
  • ISBN 13 : 0393062228

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Book Revolutionary Chinese Cookbook
Score: 5
From 1 Ratings

Revolutionary Chinese Cookbook Book Summary :

Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes--including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries--along with culinary history, lore, and anecdotes.