by
Wakiya, Yuji, 1958-
Call Number
641.5951 WAK
Publication Date
2008
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0816/2008017190.html
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0.0884
by
Reid, Daniel.
Call Number
XX(155395.1)
Publication Date
2013
Summary
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
Format:
Electronic Resources
Relevance:
0.0811
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by
Wongso, William W.
Call Number
XX(155384.1)
Publication Date
2012
Summary
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
Format:
Electronic Resources
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0.0811
by
Yeo, Kian Tiong.
Call Number
641.5951
Publication Date
2008
Summary
Cooking Classics: China feature 42 traditional and modern Chinese dishes represent the best of the Dragon of the East's rich culinary history, with distinct cooking styles that are reflective of the unique cuisines of each region. Each dish will be joy to explore, with simple, concise explanations and background details provided in the recipes.
Format:
Electronic Resources
Relevance:
0.0811
by
Kentaro, Chen.
Call Number
641.595138
Publication Date
2018
Summary
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.
Format:
Electronic Resources
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0.0737
by
Solomon, Charmaine.
Call Number
641.5951 SOL
Publication Date
2014 2013
Summary
Since its release in 1976, Charmaine Solomon's The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe.The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks.
Format:
Electronic Resources
Relevance:
0.0737
by
Lip Kah, Ng.
Call Number
641.5951
Publication Date
2019
Summary
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.
Format:
Electronic Resources
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0.0707
by
Ng, Lip Kah, author.
Call Number
641.5951
Publication Date
2014
Summary
Cooking Classics is a series of step-by-step cookbooks that showcases some of the most popular and well-loved cuisines of Asia. Each fully illustrated volume provides an insightful overview of the culinary traditions of the country, including the local cooking styles and techniques, in addition to a delectable selection of 42 authentic dishes. Recipes are written with clear, easy-to-follow instructions, and an illustrated glossary highlights essential ingredients used. Cooking Classics: Dim Sum puts together a wide range of dim sum snacks that have captured the hearts of food lovers around the.
Format:
Electronic Resources
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0.0635
by
Reid, Daniel.
Call Number
XX(155637.1)
Publication Date
2013
Summary
The evolution of northern Chinese cuisine has been strongly influenced by the relatively dry, cold climate and wind-swept steppes of northern China. It relies heavily on preserved foods and hearty fare to combat the harsh climate. Northern Chinese Favorites has everything you need to make 40 easy and authentic Chinese favorites. This book contains instructions for appetizers, desserts, meat, noodles, pancakes, poultry, seafood, soups, and vegetables. Recipes include:Pressed tofu with spicy sauceSweet almond cream dessertFive spice Beijing spareribsJiajiag MianPotstickersChicken with cashewsHot
Format:
Electronic Resources
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0.0566
by
Tan, Florence.
Call Number
641.5951
Publication Date
2012
Summary
Nyonya dishes with its piquant, spicy, savoury and sweet flavours are now within easy reach with this collection from veteran Nyonya chef, Florence Tan. Learn how to cook perennial favourites like PineapplePatchree, Chicken Rumpah, and Pang Susi, a dessert of savoury meat encased in sweet pastry. The elaborate preparation of Nyonya cuisine is clearly explained, from the seasoning and spicy paste to basics like food colouring and coconut milk, allowing you to appreciate the many layers and flavours of Nyonya fare. With easy-to-follow instructions and careful details, Florence Tan makes it a bre
Format:
Electronic Resources
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0.0539
by
Chia, Philip.
Call Number
641.5
Publication Date
2011
Summary
The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation.Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55-65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headn
Format:
Electronic Resources
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0.0516
by
Chung, Celine.
Call Number
XX(308569.1)
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0495
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