Chinese Cooking Made Easy features a selection of over 40 delicious Chinese dishes that are easy to prepare at home, and are light and healthy too. Enjoy classic favorites like Pot Sticker Dumplings, Black Bean Sauce Noodles and Five Spice Beijing Spareribs. Clear recipes, step-by-step photographs and a glossary of ingredients ensure fantastic results every time!

The cuisine of China is widely regarded as one of the finest in the world. This collection of recipes, gathered from the top kitchens of this vast country, presents an exciting range of regional dishes. Included are spicy Sichuan favorites, refined dishes fit for an emperor's table, robust Mongolian fare, and creative Cantonese cuisine. An extensive array of popular foods including appetizers, dips, soups, noodles, and rice dishes enables the reader to participate in China's fascinating history and fast-paced modern era.

Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world's richest and oldest cuisines with recipes from the eight major regions and numerous minor regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu's Drunken Chicken, and features additional selected recipes from star chefs from around the world.

Home cooking is always a favorite, no matter where you are. With over 30 clear color photos, Homestyle Chinese Cooking has everything you need to create 35 easy, light, healthy, delicious, and authentic home cooked Chinese recipes. This cookbook contains authentic, homestyle recipes for appetizers, rice, noodles, soups, seafood, meat, poultry, and vegetables. Recipes include:Poached tofu with spicy sauceHome-style fried riceSesame noodlesVegetable and tofu soupGarlic chili prawnsRed-braised pork with orange peelBroccoli stir-fried with ginger and onionSichuan eggplant braised in fragrant sauce

With its clear defined photos and easy to read recipes, Chinese Vegetarian Cooking contains everything you need to know to create over 30 delicious and authentic Chinese vegetarian dishes. This cookbook contains recipes for a variety of dishes that are both healthy and appetizing. Chinese Vegetarian Cooking features recipes for tofu, noodles, rice, bread, salads, soups, stir-fries, and desserts. Recipes include: Steamed tofu with black mushrooms Vegetarian fried beehoon Stir-fried vegetarian brown rice Tangy okra salad Spinach, mushroom, and tofu soup Noodles with sesame and garlic Stir fried

With its clear photography and easy to read recipes, Spicy Padang Cooking contains everything you need to create over 35 healthy, authentic, and delicious Indonesian dishes. This cookbook contains spicy recipes for meat, poultry, sambal, seafood, vegetables, dressings, and desserts. Recipes include:Pancakes with coconut sauceChili dressingBeef rendangSpicy grilled chickenRed sambalFish curryGreen chili sambalBeef satayAnd many more! Also included are unit conversion tables, dual measurements, over 30 detailed photos, and basic Indonesian ingredients for making delicious and spicy Padang favori

A Dash of Szechwan presents more than 50 delicious recipes from Chen Kentaro, the Executive Chef behind the multiple Michelin star awarded restaurant, Shisen Hanten. Chef Kentaro's recipes showcase the very best of authentic Chinese Szechwan cuisine, and he proves that award-winning quality food does not need to be complicated. Each dish is complemented with beautiful food photography, and the step-by-step images help illustrate the slightly more complex techniques. With A Dash of Szechwan, you will learn from Chen Kentaro's signature style how to bring cuisine worthy of the finest Chinese restaurant to the home table.

In this fully illustrated book, Chef Chan reveals his secrets to making these delicious bite-sized delights. Old and forgotten recipes such as Twin Sausage Rolls (Lap Cheong Qun) and Soup Dumplings (Kun Tong Bao) are recalled, when unique new creations such as Sugar Cane Jelly and Green Tea Glutinous Rice Balls are also introduced. Chef Chan's creative and daring approach to dim sum also sees him as reinventing traditional favourites and giving them new textures and tastes. Here, Steamed Roast Pork Buns (Char Siew Bao) have been given a twist with the addition of preserved vegetables, and Egg

Learn to prepare authentic dim sum snacks with ease from dim sum master Ng Lip Kah. In Dim Sum Basics: Irresistible bite-sized snacks made easy, Chef Ng demonstrates how to make all-time favourites like siew mai, paper-wrapped chicken, glutinous rice in lotus leaf and egg tarts; as well as creative additions such as salted egg yolk custard buns and snow skin dumplings. Written in an easy-to-follow manner and presented with step-by-step photographs, these recipes will help perfect your skills in making dim sum, be it moulding dumplings into various shapes or preparing crisp and flaky pastries. With Chef Ng's guide, you can enjoy delicious, freshly made dim sum at home.

One of the most basic premises of traditional Chinese medical therapy states, ""When illness occurs, first try to cure it with food; only when food fails should one resort to herbal medicines." Traditional Chinese medicine has been utilized for over 2500 years and is used regularly by millions of people around the world. Herbal Chinese Cooking contains everything you need to make over 30 easy, healthy, and authentic herbal Chinese recipes. Boost your vitality while enjoying a delicious meal. Each recipe has a description of benefits and the ailments treated. Recipes include: Black chicken toni

So many places to visit, so many delicious things to eat. Where to start, in a strange, new city? These nifty guides take visitors through the potentially bewildering process of finding authentic eats, across a variety of destinations. With a focus on what to eat, as much as where to eat, IN 12 DISHES will appeal to food-centric travellers who desire meaningful dining experiences across the gamut. The core assumption is that travellers want to plunge headfirst into local staples - iconic dishes that define a place. They want pad thai in Bangkok, bun cha in Hanoi, pao mo in Xi'an, shojin ryori in Kyoto and assam laksa in Penang. But...where to find the best? Highlighting12 must-eat dishes, with meaty information on where to find them, there's more than enough to give travellers the food heads-up. Depending on the city, there will also be features on cooking schools, regional restaurants, great cafes, food markets, day trips, walking tours and local eating etiquette. Gorgeously photographed and written in a snappy, engaging style, in 12 dishes is the indispensable guide for food-obsessed travellers. Shanghai dazzling modernity. Enduring customs. Futuristic architecture. Art deco edifices. Cutting-edge couture. Traditional Chinese values. Ramshackle back streets. Blingy retail. Pre-dawn tai-chi. All night night-life. Michelin-starred chefs. Centuries-old food-ways. If one city has it all, it's Shanghai, the engine-room of China's super-star economy. Walk just a few blocks and you'll see everything from chi-chi young things shopping for the latest designer threads, to street-food vendors hawking rustic fare from humble mobile carts. Shanghai is exhilarating, dynamic and endlessly fascinating. But, when you're hungry, where do you start in a city with so much on its menu? Let Shanghai in 12 dishes be your essential dining primer, profiling twelve essential dishes, and a raft of places to find them. Plus, you'll get the heads-up on some world-class cafes, a day-trip itinerary, how to graze through iconic food streets, the low-down on the legandary hairy crab and much more besides. There's even a recipe or two. Welcome to eating like a local, Shanghai style!

The Tao of cooking and eating -- the Way to health and well-being! This film investigates the impact of religious influences on Chinese culture and cuisine. This is the second film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. At a sacred Taoist retreat, high on Blue City Mountain in Sichuan Province, a priestess marinates pickling vegetables and demonstrates how the contrasting forces of yin and yang are balanced and harmonized in food and cooking.Following a look behind the scenes of one of China's oldest and best-known herb shops, the film visits an unusual herbal medicine restaurant where the maitre d' 'prescribes' meals according to the ailments of each diner.Visits to two monasteries illustrate the role of Buddhism in the development of China's extensive and elaborate vegetarian cuisine. At the first, monks demonstrate the making of tofu in the time-honored way. The second monastery, Ling Ying in the city of Hangzhou, is famous both for its enormous golden Buddha and its enormously popular restaurant. Here water chestnuts are cut to resemble cooked shrimp and a fanciful vegetarian 'fish' takes shape in the hands of a talented chef.