China Books

From one of San Francisco's most celebrated culinary experts, an easy-to-use collection of healthy, authentic Chinese recipes - as appetizing as it is practical. An excellent introduction to Chinese home cooking offering 175 recipes that emphasize low-fat, low-salt, and low-cholesterol meals. 'A great introduction to Chinese cooking . . . Some of the traditional recipes are modified a bit to make them lighter or more healthful. They are easy to make and the results are delicious.' - Jim Wood, San Francisco Examiner Shirley Fong-Torres writes articles on food and restaurant reviews regularly for Californian and North American publications. Ms. Fong-Torres has been teaching Chinese cooking since 1973 and is an instructor at the Californian Culinary Academy. She is President of the Wok Wiz Chinatown Tours and Cooking Company. (ISBN:188189603X) (For this item please quote stock ID 7092) ISBN: 188189603X

Until recently, Chinese children ate what their parents fed them and were not permitted to influence, much less dictate, their own diet. The situation today is radically different, especially in cities and prosperous villages, as a result of a notable increase in people?s income and a fast-growing consumer culture. Chinese children, with spending money in their pockets, arguably have become the most determined consumers ? usually of snack foods, soft drinks, and fast foods from such Western outlets as McDonald?s and Kentucky Fried Chicken. With many children, especially pampered only children, now controlling not only their own but also their family?s choice of staples, snacks, and restaurants, a major reformation in the concept of childhood is occurring in China. This book focuses on how the transformation of children?s food habits, the result of China?s transition to a market economy and its integration into the global economic arena, has changed the intimate relationship of childhood, parenthood, and family life. Since the early 1980s, a drastic decline in fertility and a steady rise in family income have been accompanied by a profusion of new products successfully advertised on television and in other media as 'children?s food'. This commercialisation of children?s diet has become so pervasive that even children in remote villages surprise their parents with demands for particular trendy foods and soft drinks. Many Chinese parents, reared very differently, anxiously question whether their children are eating well and growing up healthy. The contributors to this book, drawn from the fields of anthropology, sociology, political economy, and nutrition, examine a wide variety of topics: the effects of new foods on children?s health; the consumption of 'prestige' foods; the social implications of commercialized children?s food on a Chinese Islamic community; the adaptations of Kentucky Fried Chicken in response to indigenous fast-food companies; the generation gap in attitudes toward food consumption; the significance of religion and nutrition in feeding and healing children; the creation of baby-friendly hospitals to promote breastfeeding and scientific childcare methods; the special role of nationalism and traditional Chinese medicine in children?s food production; and the business promotion of having fun as an aspect of eating well. (For this item please quote stock ID 8680) ISBN: 9780804731348

This modern classic invites the reader to discover a unique tradition that has come to symbolise wisdom, beauty, and the elegant simplicity of Asian culture. The author celebrates the Way of Tea from its ancient origins in Chinese Taoism to its culmination in the Zen discipline known as the Japanese tea ceremony ? an enchanting practice bringing together such arts as architecture, pottery, and flower arranging to create an experience that delights the senses, calms the mind, and refreshes the spirit. Combining the rich aesthetic of Asian culture through the history, philosophy, and practice of tea, The Book of Tea has been enjoyed by hundreds of thousands of readers since it was first published in 1906. (For this item please quote stock ID 25492) ISBN: 9780804800693

A comprehensive, entertaining historical and ethnographical account of Chinese food, from the Bronze Age to the 20th century. (For this item please quote stock ID 4112) ISBN: 9780300047394

Encompasses a wide array of recipes and is the culmination of years of research and experimentation. In the recipes taken from the East numerous innovations have been made and traditions broken. And, there are also many new recipes for cakes, breads, dim sum and moon cakes. (For this item please quote stock ID 4624) ISBN: 9787505405516

Here is a book that all lovers of tea will treasure. This is the ideal introduction to the world of Chinese tea. Kit Chow and Ione Kramer explore the history of tea and tea culture in China and the West, examining the European tea trade and its impact on Asia, in addition to the growing influence of Asian tea and tea culture in the West. A treasure-trove of information, including tea ceremonies, tea pots, and the health and aesthetic virtues of the world's most remarkable beverage. Contains glossary, index, bibliography, and Chinese-English nomenclature of tea. '...wonderfully detailed discussions leave no stone unturned in bringing to light all facets of tea as a plant, drink and institution.' - Booklist '182-page love letter to the ?sweetest dew in heaven?' - San Francisco Review of Books 'Motivated by a personal inquiry about his health to research the world of tea, author Kit Chow says simply, ?Tea saved my life.? Chow and Kramer add news about tea chemistry, health issues, purchasing and storing. Useful glossary, index, bibliography and bilingual (essential) lists of teas.' - Whole Earth Review (For this item please quote stock ID 5750) ISBN: 9780835121941

This newly revised text, excerpted from the best-selling title, All The Tea In China, is now available in a handy pocket edition. This great gift idea contains all the facts about the world?s favourite drink, including information on the different types of tea, the growing and processing of tea, judging and storing your teas, and of course, a guide to make the perfect cup of tea! (For this item please quote stock ID 5751) ISBN: 9780835126298

(For this item please quote stock ID 13572) ISBN: 9787119006628

A collection of more than 40 of the best recipes of Chinese home-style cooking. They are suitable for the normal family, and the ingredients are easy to locate, are nutritious, inexpensive and are easy to prepare. Each recipe in this book is presented as a double-page spread, with a large photograph on the left and the bilingual recipe, with appropriate illustrations, on the right. (For this item please quote stock ID 14421) ISBN: 9787119004075

Some 100 best-known recipes and highly unique local delicacies representing different styles are included in this cookbook. The editors have included traditional stories to enhance the understanding of Chinese food culture. Also included is a collection of commonly used cooking terms. (For this item please quote stock ID 14838) ISBN: 9787536639584

A colourful illustrated book showing cooking methods for more than 50 healthy vegetarian dishes, including seven appetizers, five soups, 38 entrees, 11 desserts etc. (For this item please quote stock ID 14840) ISBN: 9787806610206

Ninety dishes for 15 festivals and holidays including Chinese New Year, Lantern Festival, Mid-Autumn Festival etc., are recommended in this cookbook. (For this item please quote stock ID 14842) ISBN: 9787806610190

In China, tea is not simply a drink, but a transmitter of culture, representing the philosophy of the Chinese, their aesthetic views and life style. This book provides a wealth of information about Chinese tea and Chinese tea culture including the origin and history of tea, the methods and customs of drinking tea, and tea drinking vessels. It explains the Chinese Tea Ceremony in depth and with an easy-to-understand approach. Colourful teahouse culture, legends about tea, and the literature and art closely connected with tea are also introduced. (For this item please quote stock ID 15086) ISBN: 9787119021447

This book encapsulates a vibrant, contemporary approach to today's Oriental cooking, characterised by fresh, light, healthy, balanced dishes. Although influences from America's West Coast, Japan, China, Korea and South-East Asia are freely fused, the recipes always fall within the parameters of certain guiding principles that are common to the Zen Buddhist and Chinese Taoist philosophies. These principles are fully outlined in the introduction and support a healthy, balanced diet. The 100 recipes include classic dishes in the Zen tradition such as Five-Colour Stir fry and Shitake Dashi alongside creative and exotic East-West recipes including Ginger Mango Gazpacho and Sake steamed New Zealand Green Lipped Mussels. The historic kaiseki ceremony is described in four seasonal menus featuring such delicious dishes as Miso Soup with Lotus Root, Grilled Portobello Mushrooms and Crab with Daikon Radish Sprouts. The recipes feature vegetables, fish and white meat. Sample menus for combining the recipes and short interviews with leading proponents of the new Zen cooking round off the book, together with the elements of the Tea Ceremony. Designed in an appropriately minimalist style the book as superb sculptural food photography. (For this item please quote stock ID 15523) ISBN: 9781862053465

(For this item please quote stock ID 15700) ISBN: 9780750233996

What were the imperial cuisines of the Ming and Qing dynasty? What was the orthodox school of the Manchu Han banquet? How did imperial dishes evolve from the dishes of the common people? Was imperial food mysterious and unattainable? This book answers these questions and many others. In the course of its development over thousands of years, Chinese imperial food not only absorbed the Confucian, Taoist and Buddhist ideas of building health through food - it also has accumulated the expertise of China?s skilled cooks. It is the essence of Chinese dietetic culture. This book includes an appendix that explains how to cook 54 dishes that every family can try. The articles, contributed by specialists from the Palace Museum (Forbidden City), contain academic, authoritative and practical information. (For this item please quote stock ID 16574) ISBN: 9787507103762

With its ancient cultural heritage, China naturally has a rich background in the utilitarian value of its many different vegetative environments. Today, for the conservation of health, Chinese people are still eating many species of plants. This book is an encyclopedic, two-part introduction to the edible plants of China. Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what Western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants are illustrated with line drawings or composite photographic plates. With a wealth of scientific information, detailed recipes, elegant line drawings and easy-to-access indices, Food Plants of China should be on the shelf of botanists, practitioners in nutritional fields, and general readers who love to eat healthily. 'Dr. Hu's encyclopedic contribution is destined to fill a void that has long been obvious and will remain for many years a vade-mecum, not only for botanists but for scientists in related nutritional fields and for the interested public' - Richard Evans Schultes, Botanical Museum of Harvard University. 'Not many botanists could write a book like this one: a bilingual one, fluent in Chinese, could tap the enormous literature available in that language; a meticulous one could assemble the information and organise it into a manuscript, a botanist who enjoys cooking could develop recipes utilising them so that readers might try the plants for themselves' - George W. Staples, III, Bernice P. Bishop Museum, Honolulu. Dr. Hu Shiu-ying was educated in China before the Second World War. She later attended Harvard University where she was awarded a doctoral degree in 1949. She has established herself as one of the most distinguished research scientists in the field of plant taxonomy during the past fifty years in Harvard's Arnold Arboretum. She was a visiting professor in the Department of Biology at The Chinese University of Hong Kong, and is still a senior college tutor at Chung Chi College which is one of the University's foundation colleges. (For this item please quote stock ID 16672) ISBN: 9789622018600

The Way of Tea is a journey back in time to the origins of tea cultivation and Oriental tea ceremonies. It is also a book of advice, describing how to get full pleasure and benefit from tea today. The ways in which we store tealeaves, then prepare and serve this exquisite brew, influence tea's properties and affect its taste and aroma. Master Lam Km Chuen and his wife Kai Sin offer expert guidance on the essentials of the tea serving art. Separate chapters are devoted to . . . The Tea Story?the origins of tea cultivation in China, and the spread of tea drinking and tea ceremonies from Asia to Europe, then later to America . . . Cultivating Tea?the many varieties, which fall into general categories of green (non-fermented), oolong (semi-fermented), black/red (fermented), and white teas . . . Preparing and Serving Tea?the importance of correct storage and water purity, and methods of preparation and serving ... Healing Teas?discussion of health benefits of teas, supplemented with approximately 20 recipes that incorporate ginger, lychee, ginseng, dry orange peel, and other healthful ingredients. Modern science has come to recognize many health properties in tea?qualities that tea connoisseurs have known about for centuries. Full-color photos throughout. (For this item please quote stock ID 16848) ISBN: 9781856751438

The nearly 80 entries in this book not only list the ingredients and preparation methods for dishes, but also tell the stories associated with them. You can become acquainted with some fantastic tales while trying superb flavours! (For this item please quote stock ID 18178) ISBN: 9787119028248

This series of 10 cookery books were all written by Cecilia Au Yang, whose recipes are used worldwide by housewives, gourmets and professional chefs. (For this item please quote stock ID 18476) ISBN: 9787806530832

(For this item please quote stock ID 19569) ISBN: 9787505405561

In this celebration of cultural and culinary inspirations, Kylie Kwong presents her recipes for the fresh and approachable Chinese food served at her Sydney restaurant, billy kwong. Intertwined with the recipes are affectionate portraits of memorable meals - from cooking fried rice for her grandmother's boisterous mah-jong sessions to the everyday ritual of shopping in Chinatown. The richness and diversity of Kylie's cooking, and the culture that breathes life into it, are reflected in photos from her family album and her travels, as well as of the dishes that mean so much to her. For Kylie, food is both a way of life in the present and a link to the past and her Chinese-Australian family heritage. This captivating book is a very personal, intimate journey in the company of a fascinating family and the food that binds them together. (For this item please quote stock ID 20147) ISBN: 9780670911189

With Chinese and English soundtracks. This VCD consists of the following sections: Making Dough; Making Fillings; Making Wrappings; Dumplings of Different Shapes; Light-fried, Boiled, Steamed or Deep-fried Dumplings are Delicious; & Let Me Try. (For this item please quote stock ID 20348) ISBN: 9787887181947

Step-by-step instructions and sketches, and over 560 coloured pictures, make it easy to create any of these 118 home-style dishes. (For this item please quote stock ID 20765) ISBN: 9787119030814

Introduces 84 different dishes from the cuisines of Jiangsu, Zhejiang, Guangdong, Sichuan, Hunan and Beijing. (For this item please quote stock ID 20766) ISBN: 9787119030821

From her work in some of Sydney's finest restaurants - Rockpool, Wockpool and Restaurant Manfredi - Kylie has honed her skills to become one of Australia's most renowned chefs. In her new book, Kylie branches out from her Chinese culinary heritage to explore the cuisines of Europe, the Mediterranean and North Africa. With the emphasis on intensity of flavour and using the finest produce, she creates mouth-watering dishes with inspired combinations of Western ingredients and Eastern techniques. (For this item please quote stock ID 21648) ISBN: 9780670041541

~A comprehensive guide to the distinctive cooking of China, India, Vietnam, Malaysia, Indonesia, Singapore, Japan and the Philippines. Clear instructions ensure complete success every time, augmented by professional tips on particular techniques. Includes serving suggestions throughout. (For this item please quote stock ID 22402) ISBN: 9781842159309

Main Features: Extensive Coverage: Terminologies & usages of food ingredients, processing, food preparation, nutrition, chemistry, microbiology, food science, & so forth, are included Substantial Entries: Over 22,500 English terms & over 27,000 Chinese terms are collected Highly Practical: Translated terms from Mainland China, Hong Kong & Taiwan are listed together for reader reference. Chi-fai Chau obtained his doctoral degree in Biology from the Chinese University of Hong Kong, specialising in Food and Nutrition, while Hoi-shan Kwan received his doctoral degree in Microbiology from the University of California, Davis, USA. They teaching at the Food Science Department of National Chung Hsing University, Taiwan and the Biology Department of the Chinese University of Hong Kong respectively. They have had extensive research and teaching experiences in Chinese medicinal plants, health foods, nanotechnology, genetics, biotechnology and food microbiology. (For this item please quote stock ID 23241) ISBN: 9789629962364

Chinese cuisine has a long and extensive history and is renowned throughout the world. Chinese home cooking is very much appreciated in China and abroad because of its simple cooking techniques, straight forward recipes and good taste. Follow Me: Chinese Home Cooking has been carefully prepared for those who love Chinese cuisine. Delicious Chinese meals can be easily prepared by simply following Chef Zhang Bo's instructions. (For this item please quote stock ID 23464) ISBN: 9787887180797

Here at last is a book which contains all cooks need to know about the growing list of Asian vegetables found in supermarkets, farmers' markets, Asian grocery stores and specialty gourmet shops. With attractive watercolours and photographs, A Cook's Guide to Asian Vegetables helps you to identify more than 125 vegetables commonly used in Asian cuisine. This book offers a wealth of information on fresh, preserved and dried vegetables and herbs, appearance and preparation, traditional herbal remedies, recipes and serving suggestions. A Cook's Guide to Asian Vegetables is a delightful and much-needed reference for the cook, epicure and novice to Asian cuisine. (For this item please quote stock ID 23470) ISBN: 9780794600785

~The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labelled a food culture for the interest and honour given to food and its rituals.

~Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. (For this item please quote stock ID 23650) ISBN: 9780313325816

In The Eater's Guide to Chinese Characters, James McCawley offers readers a guide to deciphering the mysteries of Chinese menus and the opportunity to enjoy new eating experiences. An accessible primer as well as a handy reference, the book shows how Chinese characters are written and referred to, both in script and in type. McCawley provides a guide to pronunciation and includes helpful exercises so users can practice ordering. His novel system of arranging the extensive glossary - which ranges from basics such as 'rice' and 'fish' to exotica like 'Buddha Jumps Wall' - enables even the beginner to find characters quickly and surely. He also includes the non-standard forms of characters that often turn up on menus. With this guide in hand, then, English speakers hold the key to a world of tantalising - and otherwise unavailable - Chinese dishes. James D. McCawley (1938-99) was the Andrew MacLeish Distinguished Service Professor of Linguistics and East Asian Langages at the University of Chicago. (For this item please quote stock ID 23889) ISBN: 9780226555928

You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbours. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This volume presents forty-two different soup dishes. Soups, indispensable for any authentic Chinese meal, consist of two categories: one is 'fresh soups', watery mixtures in the sense of 'primary products' that have been prepared for use in cooking a variety of dishes. The other category is soups to be served as soon as they are prepared. All pages of the book are spiral bound and double coated for easy cleaning. (For this item please quote stock ID 26463) ISBN: 9787119024936

You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbours. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This particular volume presents forty different cold dishes. Cold dishes not only serve as appetizers, they are an important component of a whole dinner because of their unique flavours. In a typical Chinese feast, cold dishes are always the first to be served, thus having the function of giving the diner a first good impression. The cooking skills for cold dishes vary a great deal from those for preparing warm dishes. Most cold dishes do not require any coating or thickening of the sauce with cornstarch. Some do not even need to be boiled or cooked, but can be made by simply mixing the required ingredients. Cold dishes are characterised by their aroma and tenderness. They do not contain sauce and are never greasy. Unlike many warm dishes that send forth their aroma into the air, cold dishes are usually sensed by taste rather than smell. Cold dishes, therefore, often make use of many kinds of spices and flavourings such as Chinese prickly ash, aniseed, fennel, orange peel, clove, scallions, ginger and sesame paste that are used to make sauces. There are more than a dozen ways to make cold dishes, including mixing different ingredients, seasoning, marinating in wine, treating with distillers' grain, soaking with flavourings, boiling with and without salt, soaking in thick gravy, pickling with soy sauce, freezing, curing, drying, and smoking. All pages of the book are spiral bound and double coated for easy cleaning. (For this item please quote stock ID 26464) ISBN: 9787119025179

You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbours. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This particular volume presents 40 different cold dishes. The major aquatic products in the book include fish, shrimp, crabs and shelled fish, and the first three categories include both freshwater ones and those from the sea. The ways of cooking aquatic foods vary according to the size of the ingredients. If the sea item is small, as in the case of shrimps, maintaining tenderness should be the top priority. Consequently, quickly stir-frying with different sauces or steaming techniques should be adopted. Typical examples are steamed fish, stir-fried shrimps and quick-fried shrimps with distilled grains sauce. In the case of a large fish, either part of it such as the head or the tail or the whole fish can be cooked in short time. Braised fish in soy sauce is one example. Shrimps can be cooked in different ways with the shells on. Or the shells can be taken off and the shrimps are wrapped with egg white and/or cornstarch to stir-fry in lukewarm oil. This way their fresh tenderness can be preserved. Otherwise the longer they are cooked, the tougher they become. All aquatic products carry a fishy smell. To remove this, cooking wine, scallions, ginger and similar fish-smell removing ingredients are essential. Bony and fine-meat fish can be used to make soup so that, after cooking, it will be easier to remove the bones. Small sized fish can be deep-fried so that the bones become crispy and edible. Large fish that have thick meat can be cut into different sized chunks, slices, shreds, cubes, etc. Or they can be made into fish fluffing as an ingredient. Such methods of cooking allow the meat to fully absorb the contributing ingredients. All pages of the book are spiral bound and double coated for easy cleaning. (For this item please quote stock ID 26465) ISBN: 9787119011301

You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbours. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This particular volume presents more than 40 different foods made with wheat and rice flour. Food made of flour and rice is indispensable for a Chinese meal. Such food, when nicely combined with other dishes, not only makes more variety for a meal but also conforms to the rules of a balanced diet. A piece of dough made either of wheat or rice flour, together with vegetable dishes, can create food in countless varieties of tastes and shapes. When wheat or rice flour is mixed with water, you have the basis for a pastry food. Flour mixed with cold water is usually hard, has a strong elastic texture and is slippery in the mouth. Such dough is suitable for boiled dumpling and wonton wrappings. Flour mixed with hot water is soft and very doughy, which is good for making steamed and fried dumplings. Flour mixed with lukewarm water is neither too hard nor too soft but easy to shape and therefore suitable for making dumplings with varied patterns where the wrappings are sealed. Floury paste, made of flour and a lot of water, is suitable for making wrappings for spring rolls or other foods to be deepfried. Risen dough, because it is soft and has many holes, is good for making steamed stuffed buns with various kinds of fillings, or for making rolls as well as deep-fried pancakes. Flour can also be mixed with water and oil which, though not risen, becomes puffy and when cooked, the dough produces many layers and has a fluffy and fragrant taste, as in the case of pancakes with scallions and multi-layer cakes. Rice can be ground into flour and then mixed with water. Usually there are two varieties of rice flour: the sticky type made from glutinous rice and the dry type made from common rice. Rice flour is known for being slippery and soft to the bite. It can be used to make pastries, sweet porridge, eight-treasure rice and sticky cakes. Whether to have salty or sweet fillings is left to the choice of the cook. All pages of the book are spiral bound and double coated for easy cleaning. (For this item please quote stock ID 26466) ISBN: 9787119024882

You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbours. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This particular volume presents 40 different foods prepared with bean curd. China is the home country of soy beans and the Chinese people began to process beans for food in the form of various types of bean curd 3000 years ago. This has been a great contribution to the food industry of the world. Today, bean curd and other bean products remain a popular type of food in China and provide ingredients for a wide range of dishes. Food made from beans comes in many forms including the soft bean curd, ordinary bean curd, fluffy bean curd, dried bean curd, bean curd leaves, bean curd peels, fried bean curd, dried bean curd cream in tight rolls and 'meatless chicken' - a kind of bean curd with a texture like that of chicken meat. All bean products used for food are prepared by first soaking the beans in water. After the beans rise, wash them clean, grind them, and filter off the residue to make bean curd milk. Heat this and then soak a certain amount of editable plaster in water to mix with the boiling bean curd milk. When the mixture solidifies, bean curd is made. None of these bean products need to be made by individual cooks at home since they are readily available in Chinese grocery stores. Different kinds of bean curd products require different kinds of cooking skills as outlined in this book. (For this item please quote stock ID 26467) ISBN: 9787119024899

You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbours. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This volume presents 40 meat dish recipes. Meat dishes in Chinese cooking generally refer to those dishes using pork, lamb or mutton and beef as the main ingredient. Pork, because of the different qualities of the meat, being fat, lean, tough and tender and coming from different parts of the pig, provides a wide range of choices. Other ingredients that are used in cooking with pork compliment the particular choice of meat. Pork can be stewed in large chunks, or it can be cut into slices, shreds, or cubes to be used in dishes with other ingredients. Mutton is not generally cut into shreds because of its wide spread of sinew, different length of fibre and greater amount of fat. Ideally, it is stewed in large chunks or quickly stir-fried in slices. It provides a good choice for a hot pot, along with other ingredients. Beef has more lean meat than fat and is usually tougher than pork or mutton. It is thus most suitable for stewing in large pieces or for cutting into shreds and slices. Of course it is good material for making steaks. When cutting beef, make sure you cut against the grain of the meat. To stir-fry, quick-fry and braise beef or pork shreds, egg white or cornstarch usually has to be used to mix with the cut meat so that the juices in the meat will not be entirely lost during the process of cooking over a high fire. This also preserves the tenderness of the meat. Spices and seasonings are usually added in the process of cooking, rather than having the meat cooked first and then adding the seasonings at the time of serving. This is one of the major characteristics of Chinese cooking. It is therefore very important to preserve the original juice of the meat and let the flavour of the seasonings be totally absorbed. To cook large pieces of meat, add water first and heat it so that much of the fat, protein, vitamins and other nutrients will dissolve into the water to make a delicious soup or gravy. Three hours of cooking is ideal in order to allow all the flavours to be absorbed into the dish. For example, one dish uses pork, both the meat and skin parts, cut into small squares and boiled along with the seasonings. The meat tastes soft, juicy and simply delicious. All pages of the book are spiral bound and double coated for easy cleaning. (For this item please quote stock ID 26468) ISBN: 9787119024912

You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbours. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This particular volume presents four sets of family feast dishes. Though a family feast is not as standard as a formal dinner in a restaurant, hosts and guests can enjoy a meal at home prepared according to their own tastes and one consisting of quantities and varieties according to their own liking. Even if the host cook is somewhat less skilled than a restaurant cook, the guests are unlikely to complain and may even add pleasure by joining the host in preparing the meal. Very often, some unexpectedly fine dishes are created in a home kitchen. Each set of the family feasts introduced in this book consists of ten dishes. You can choose any one of them according to the number of diners or you can select from each of the four sets to create your own combination. You should, however, pay attention to the balance between meat dishes and vegetable dishes, staple food and non-staple food, cold dishes and warm dishes. Besides, you are advised to take into consideration the age, native place and dietary habits of your guests. If your guest diners include old people and children, the feast should include some soft and less greasy dishes. Furthermore, dishes should be less spicy. In China for example, southerners like fish and shrimp with light seasonings while northerners love beef, mutton and heavily seasoned food. This regional difference in diet, however, is lessening as a result of the increased movement of the people and social contacts. A feast consisting of both northern and southern dishes will always add pleasure and achieve better results. Still, the choice of dishes should coincide with the season. In summer, lightly seasoned dishes as opposed to oily dishes should be the main courses; while in autumn, dishes should contain more calories and a dinner should have one or two spicy dishes. Finally, the host should have information on the dietary habits, particularly dietary taboos of the guests in order to avoid any awkwardness at the dinner table. (For this item please quote stock ID 26469) ISBN: 9787119026282

You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbours. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This volume presents 40 recipes of vegetarian dishes. A great variety of vitamins, minerals and trace elements that humans rely on to maintain physical health and the balance of acid and alkaline in the body, as well as to resist attacks of diseases can be obtained from fruits and vegetables. If the way of cooking - the vegetables is correct and the mix of different kinds of vegetables is right, then vegetable dishes are of great benefit to one's health. The types of fruits and vegetables on the market often vary from season to season and from region to region. There is an ancient Chinese saying: 'Eat young shoots in spring, leaves in summer, fruits in autumn and roots in winter'. Today, thanks to the development of new techniques for cultivation, new varieties of vegetables are emerging and the impact of seasons on the growth of vegetables has markedly decreased. The result is that there is a greater choice of vegetables to select as ingredients for cooking, more ways of combining different varieties of vegetables, and larger numbers of new cooking techniques. Cooking of vegetables may seem easy, but only meticulous preparations lead to good dishes. First, vegetables should be washed before being cut and then, once cut, they should be immediately cooked. If left aside too long, the cut vegetables will lose much of their colour and lustre. More importantly, vitamins and nutritious elements will be lost in the process. The way of cooking should be chosen according to the quality of the vegetables. For instance, green-leafed vegetables should be quick-fried to maintain their tenderness and crispiness. Ingredients taken from vegetable fruits and roots can be sauteed, simmered on low fire, steamed or boiled so that they will fully absorb the desired flavour of the dishes. Besides, a strict procedure for adding salt and other seasonings should be observed. Stir-frying and boiling are the chief means for cooking vegetable dishes and the temperature of the oil or water is controlled by maintaining the right kind of fire. In short, vegetable cooking requires good control of the fire. Only with right fire and right time, can the dishes maintain the deliciousness and freshness of the vegetables, the balanced complement of 'sweet, sour, bitter, spicy and salty' flavours and good combination of the colour, aroma and flavour. All pages of the book are spiral bound and double coated for easy cleaning. (For this item please quote stock ID 26470) ISBN: 9787119024905

You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbours. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This volume introduces 40 recipes of poultry meat and egg dishes. Poultry is a major category of raw materials for Chinese cooking. Fowl meat is more tender and has a finer texture than animal meat. Besides, it contains more valuable nutrients and offers specially delicious tastes. Eggs have even better nutrients and can produce a wide selection of dishes. The meat and egg recipes used in the dishes presented in this book all use domesticated chickens, ducks and geese. Chickens are raised for their meat, eggs or both. To cook chicken dishes, the ones raised for yielding meat are the best choice. Different dishes require chickens of different sizes and age. Ducks range from those that are force-fed and those that are naturally fed. The first category are larger in size and their meat is tender and fat, making them ideal meat for duck dishes. Goose meat is comparatively tougher and rougher than chicken and duck meat and therefore can produce fewer dishes. Eggs are a major ingredient in Chinese cooking either for making pure egg dishes or for combining with other ingredients. All pages of the book are spiral bound and double coated for easy cleaning. (For this item please quote stock ID 26471) ISBN: 9787119024929

'The Chinatowns around the world are amazing communities,' writes Martin Yan in his Chinatown Cooking, 'filled with history, culture, friendship, and of course food'. Naturally, in this companion book to his television series from PBS (USA), Yan focuses on the food - a rich stew from the world's Chinatowns, including, exotically, those in Singapore, Sydney, and Macau. The 200 recipes reflect a profoundly rich food culture (or cultures, as Chinese cuisine is regionally diverse). Some dishes, like Steamed Whole Fish with Ginger and Green Onions and Sweet-and-Spicy Garlic Shrimp, are beloved classics; others, including Hawaiian Lu'Au Stew, mirror adjustments to local ingredients or tastes; while still others, such as Crispy Seafood and Mango Packets and Steamed King Prawns with Chinese Pesto, are the innovations of modern chefs. But old or new, the dishes are endlessly tempting, and, because of Yan's knowledgeable yet relaxed approach and the clarity of his recipes, completely manageable. (For this item please quote stock ID 26992) ISBN: 9780060084752

(For this item please quote stock ID 27457) ISBN: 9787503229756

(For this item please quote stock ID 27647) ISBN: 9787887181794

When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Her quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavours of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a 'wok-a-thon' in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights. (For this item please quote stock ID 26152) ISBN: 9780743238274

Soups can be regarded as the source of health for the Mok family. "Cordyceps soup is nourishing, Tian Qi and chicken soup enhance the development of the Body, while dendrobium supplements the Lungs..." Daddy Mok gives various tips to stay healthy and live longer. He is soup expert and shares his love with his family through these meticulously-made tasty soups. No wonder his most loyal fan is his daughter, the renowned actress/singer Karen Mok. Whether quick-boiled or long-stewed soup, Karen would finish the last drop as long as it's made by Daddy Mok. With just a simple home-made soup, two generations of the Mok family are firmly tied. Their concern for one another and the trust amongst them are like the nutritious soups that take much time to prepare but give us such great health. (For this item please quote stock ID 26502) ISBN: 9787501946501

If I had an infinite amount of time, and infinite amounts of money, I would do exactly what Di Xianghua did: wander across China, sampling regional delicacies in their natural habitat, digging in to the history of each dish, and telling the stories of the dishes and the people who introduced them. It reads like a memoir in food with accompanying pictures to make your mouth water. The cultural context of each dish and regional cuisine is lovingly described, going into much greater detail than the typical (but inaccurate) explanation of China's ""4 Great Cuisines"": Northern, Sichuanese, Hunanese, and Cantonese. A word of warning: don't read this book on an empty stomach! (For this item please quote stock ID 27578) ISBN: 9787119041759

For the at-home chef seeking nutritious, appetising recipes, Asian Cooking for Health has it all. From nourishing soups to delicious chicken and meat recipes, this superb book presents truly delectable and healthful Asian recipes. From the Learn to Cook series. (For this item please quote stock ID 21870) ISBN: 9780794602116

Each handy field guide in this series introduces dozens of different plant species found in Asia. Dazzling orchids, tropical plants, and exotic herbs and spices are all presented in vibrant, lifelike colour. Included are exotic and beautiful blooms, plants with utilitarian uses, and some of the more extraordinary members of the plant kingdom. Each entry is described in detail, and expert botanical information is included along with interesting historical anecdotes. With their vibrant photography and useful information, these books are sure to delight dedicated researchers and casual observers alike. Wendy Hutton has worked in Asia as a writer and editor for many years, specialising in travel and cuisine. She is particularly interested in the cuisine of South and Southeast Asia and has published books on the food of Singapore, Thailand, and Bali. (For this item please quote stock ID 21872) ISBN: 9780794601904

'Fuchsia Dunlop joins the ranks of literary food writers such as Elizabeth David and Claudia Roden' - Independent Fuchsia Dunlop is the author of the much-loved and critically acclaimed Sichuan Cookery, which won the British Guild of Food Writers' Jeremy Round Award for best first book and prompted John Lanchester of the 'Daily Telegraph' to call her 'as exciting as Elizabeth David'. Now, with The Revolutionary Chinese Cookbook, she introduces us to the delicious tastes of Hunan, Chairman Mao's home province. The southern Chinese province of Hunan is renowned for its beautiful scenery, its hearty peasant cooking, and the revolutionary spirit of its people. It is a region of bold spicy tastes where the chilli reigns supreme, but also of soothing tonic stews and delicate steamed dishes. In this selection of classic recipes interwoven with a wealth of history, legend and anecdote, Fuchsia brings to life this vibrant culinary region. Look out for late imperial dishes like numbing-and-hot chicken, Chairman Mao's favourite red-braised pork, steamed fish with brilliant red chillies, and a myriad of colourful vegetable stir-fries. With food photographs by the award-winning photographer Georgia Glynn Smith, and pictures from Fuchsia's own travels around Hunan, this book will revolutionise your understanding of Chinese regional cookery. 'Fuchsia Dunlop has an amazing ability to entice the reader... She brings the ancient culture and history of the cuisine to life, and gives the cook a greater understanding of and respect for each dish they are preparing. The Revolutionary Chinese Cookbook: Recipes from Hunan Province is not only a tremendously well-researched and informative recipe book, it is also a fascinating read' - Heston Blumenthal (For this item please quote stock ID 26633) ISBN: 9780091904838

This is an informative guide to over four hundred noted Chinese dishes, including the stories behind them and, in some cases, particular restaurants where they are a noted delicacy. Not a recipe book, it focuses on the background, ingredients and nutritional value of such dishes as Wenxi Boiled Pie and Chicken-like Cake, as well as the more well-known Drunken Crab and Spring Rolls. The book also has entries for non-edible specialties of various regions. (For this item please quote stock ID 29903) ISBN: 9787119049380

Just like in artistic work, the chef puts effort into matching style and ingredients in order to bring amazing new tastes and sights. Various creative snacks, main courses, desserts and beverage recipes are embodied in this cookbook. Kelly says he hopes that it can bring you inspiration and hence introduce your family and friends to new tastes. (For this item please quote stock ID 29935) ISBN: 9789621437686

(For this item please quote stock ID 29937) ISBN: 9789621438317

(For this item please quote stock ID 29938) ISBN: 9787501937424

My China is a sweeping culinary travelogue through modern-day China and Tibet. Here, Kylie Kwong, renowned chef and author of Simple Chinese Cooking, journeys to ten cities and provinces, beginning in the Toishan district, the home of her own ancestors. Along the way, she meets and cooks with an array of spirited locals and samples a range of wonderful regional meals and tastes?from the haute cuisine of glamorous Shanghai restaurants to the simple bowls of noodles and pickles at the wooden stalls of Lhasa, and the altogether different and intense spicy heat of traditional Sichuan dishes. With a chef?s passion for new flavors, Kwong discovers authentic recipes and traditional techniques and adapts them to eighty new recipes that readers can make simply at home. A rich collection of stories, recipes, and beautiful photographs, My China will transport readers to the sights, smells, and flavors of a world that inspires. It is an intimate, captivating look at modern China and all its treasures, and the perfect gift for the holidays for any armchair traveler. (For this item please quote stock ID 30005) ISBN: 9781920989354

China pastry has a long history; the skills of making Chinese pastry are an important part of Chinese cooking. Broadly speaking Chinese pastry use all kinds of grain, (just like rice, wheat and miscellaneous grains), beans, fruits, fish, shrimps and vegetables as dough ingredients, use a wide variety of filling to make many kinds of staple foods and snack foods. In a narrow sense, Chinese pastry specifically use flour, rice flour and other grains as main ingredients to mix as dough to make all kinds of snacks. China has a long history, vast sections, many nationalities and different climates; people's living habitats are very different. Therefore the Chinese pastry has different styles due to the different ingredients, tastes and skills. At present Chinese pastry has three styles; they are Beijing style, Jiangsu style. (For this item please quote stock ID 30382) ISBN: 9787538438451

Detailed culinary methods and guidelines with clear photos teach you 60 Dim Sum dishes in one time. (For this item please quote stock ID 30829) ISBN: 9789621434791

Chicken is an important day-to-day home food, chicken wings are its indispensable part of food. Chicken wings, producing simple, cooking methods steamed, boiled, fried, stuffed ... ... colourful, infinite taste, mouth-watering. Barbecue site, ordinary food, family dining table, with different sauces or ingredients, you can quickly make dozens of different flavours and styles of delicious. (For this item please quote stock ID 30841) ISBN: 9789621438249

(For this item please quote stock ID 30842) ISBN: 9789621434975

Countries such as Malaysia, Indonesia, Thailand, Myanmar and other places have their own curry different characteristics, namely, red curry, yellow curry, green curry and many other dishes, and spicy flavour and the proportion will be different with the endless change the dishes. Foods has more various choices, there are sheep meat, chicken, cattle, pigs, seafood can be used for fish, shrimp, crab, shellfish, vegetables are broccoli, cauliflower, mushrooms and so on. Strong taste of curry sauce, with bread, tortillas, rice and other food flavour will show more of the characteristics of the popularity of tests. (For this item please quote stock ID 30843) ISBN: 9789621438768

Daging babi, sapi semua harganya meningkat; sayur pun mahal; telur ayam harganya meningkat..."masak" nyonya rumah dan pembantu bagaimana untuk mengatur yg. bisa hemat dan lagi yg. mengandung banyak vitamin punya 3 kali sehari punya makanan? Sehu masak ala Tionghwa telah menyediakan nasehat dan petunjuk untuk para pembantu, mengenalkan banyak macam masakan dan kuah lama yg. enak dan bisa hemat uang. Lagi tertera masakan punya harga, sebagai cara masaknya juga mudah, pastilah sipembantu rumah tangga menjadi 'penghemat uang'punya ahli. (For this item please quote stock ID 30844) ISBN: 9789623552196

Through recipes that use time-honoured medicinal ingredients, A Tradition of Soup provides a fascinating narrative of the Southern Chinese immigrants who came to the United States in large numbers during the last half century, the struggles they faced and overcame, and the soups they used to heal and nourish their bodies. Following the Chinese approach to health, Teresa Chen, who was born into a family of food connoisseurs and raised by a gourmet cook, groups the recipes by seasons and health concerns according to Cantonese taxonomy: tong (simple broths, soups, and stews), geng (thickened soups), juk (rice soups or porridges), and tong shui (sweet soups), as well as noodle soups, wonton and dumpling soups, and vegetable soups. Also focusing on dahn (steaming) and louhfo (slow-cooking) soups associated with good health, the book features fresh, natural, and seasonal food. A Tradition of Soup highlights recipes that serve a wide range of purposes, from gaining or shedding weight to healing acne and preventing wrinkles. While some ingredients may seem foreign to Western readers, most are available in Chinese grocery stores. To help readers identify and procure these items, Chen provides a beautifully photographed ingredients glossary complete with Chinese names, pronunciation, and detailed descriptions. About The Author Teresa M. Chen, PhD, and her husband, Yi-Po Anthony Wu, MD, founded Pacific Complementary Medicine Centre in Stockton, California, in 1993. Dr. Chen oversees community outreach and health education, organises seminars, conferences and workshops, leads breathing and Liu Tong exercise classes, lectures to college extension and community groups, and contributes articles about food, nutrition, exercise, and complementary medicine to publications such as APA (Asian Pacific American) News and Review and Connections, an alternative newspaper published by the Peace and Justice Network. Named the Chinese Cultural Society of Stockton's 2007 Citizen of the Year, Dr. Chen has also served on the board of the United Way of San Joaquin and of Jene Wah, Inc., a Chinese multi-service and senior citizen centre. She has developed and secured funding from San Joaquin County for an Asian Nutrition Lunch program and an acupuncture-based chemical-dependency treatment program. Raised in Hong Kong, Dr. Chen graduated from Radcliffe College and received her PhD in Linguistics from the University of Hawaii. Before settling in Stockton, she was a researcher at the University of California at Berkeley and taught at San Francisco State University. (For this item please quote stock ID 30191) ISBN: 9781556437656

(For this item please quote stock ID 30831) ISBN: 9789621437693

More than just a how-to-grow book, this book shows how to use vegetables and herbs as a landscaping feature and offers advice on growing Asian greens, alternative root crops, and specialty crops such as okra and asparagus. It also shows you how to harvest and use vegetables, with information on their nutritional value, cooking methods and recipe ideas. (For this item please quote stock ID 24843) ISBN: 9780731812523

This modern classic invites the reader to discover a unique tradition that has come to symbolise wisdom, beauty, and the elegant simplicity of Asian culture. The author celebrates the Way of Tea from its ancient origins in Chinese Taoism to its culmination in the Zen discipline known as the Japanese tea ceremony ? an enchanting practice bringing together such arts as architecture, pottery, and flower arranging to create an experience that delights the senses, calms the mind, and refreshes the spirit. Combining the rich aesthetic of Asian culture through the history, philosophy, and practice of tea, The Book of Tea has been enjoyed by hundreds of thousands of readers since it was first published in 1906. (For this item please quote stock ID 21927) ISBN: 9781570628283

Recipes for Pork Dumplings in Hot Sauce, Hunan Chicken Salad, Drunken Chicken, Sweet and Sour Shandong Chicken and other signature dishes of China can all be found in this fabulous cookbook. With tempting colour photographs and easy-to-follow instructions, cooks everywhere can master these recipes in no time. Essays about the culture and history of food in China and a glossary of typical ingredients used in local cooking help the reader to understand the middle kingdom's culinary traditions.

(For this item please quote stock ID 22204) ISBN: 9780794605384

How to Select series give you all the information you need to choose and buy jade, embroidery, and tea in China with confidence. One in a series of four titles, it explains clearly and simply what to look for, where and how to shop in China, and questions you should ask. Great tips, price guides and cautionary advice ensure that you get the best value for your money. (For this item please quote stock ID 31536) ISBN: 9787508514857

This is an informative guide to over four hundred noted Chinese dishes, including the stories behind them and, in some cases, particular restaurants where they are a noted delicacy. Not a recipe book, it focuses on the background, ingredients and nutritional value of such dishes as Wenxi Boiled Pie and Chicken-like Cake, as well as the more well-known Drunken Crab and Spring Rolls. The book also has entries for non-edible specialties of various regions.

(For this item please quote stock ID 31683) ISBN: 9780794602017

By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation. David Wu received his anthropological training in Taiwan, the United States and Australia, and has carried out field research in China, Taiwan, Southeast Asia and the South Pacfic. Sidney Cheung received his anthropological training in Japan and has carried out field research in Japan, Hong Kong and Fujian. (For this item please quote stock ID 24803) ISBN: 9780415338301

[Indent] By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. The book reviews and broadens classic theories about ethnic and social identity formation through the examination of Chinese food, providing a powerful testimony to the impact of late 20th century globalisation. David Wu received his anthropological training in Taiwan, the United States and Australia, and has carried out field research in China, Taiwan, Southeast Asia and the South Pacfic. Sidney Cheung received his anthropological training in Japan and has carried out field research in Japan, Hong Kong and Fujian. (For this item please quote stock ID 21665) ISBN: 9780700714032

Presents 32 delicious home-style dishes and adopts the principle of simplicity where the recipes are easy to prepare and learn. The dishes cooked in this style are a delicious and nourishing blend of vegetables and seasonings, well-proportioned, and offer a variety of vegetarian meals. Readers who enjoy cooking will find many tasty dishes here to stimulate the appetite and promote good health. (For this item please quote stock ID 8550) ISBN: 9787505404892

20 popular Chinese dishes are introduced in this book, which is not only about Chinese cuisine, but also about Chinese Catering Culture, including Eight Major Styles of Cuisine, local snacks, Chinese tea and wine, medicinal diet and so on. Students can not only learn food-related vocabulary, various names of seasonings and restaurant expressions, but also have a better understanding of Chinese culture.

(For this item please quote stock ID 31730) ISBN: 9787301147290

You can find 45 mouth-watering dishes, ranging from starters, main dishes for everyday meals as well as for entertaining menus. (For this item please quote stock ID 30828) ISBN: 9789621436542

This book presents you with 69 easy recipes for famous, home-style Chinese dishes. Each recipe is accompanied by cultural tips, and some beginners' Chinese to show you more of China. (For this item please quote stock ID 32229) ISBN: 9787802006447