by
Liu, Junru.
Call Number
641.300951 LIU
Publication Date
2011
Summary
From ancient to modern times, the Chinese have celebrated an epicurean lifestyle, believing that food is not just meant to fill the stomach, but that an abundance of food denotes good fortune and that knowing what, and how, to eat is crucial to health.
Format:
Books
Relevance:
2.8858
by
Mark, Willy.
Call Number
ARC STA 641.5951 MAR
Publication Date
1984
Format:
Books
Relevance:
1.4434
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by
Chang, Ginger, 1949-
Call Number
ARC 642.5 CHA
Publication Date
2024 2023 2022 2021 2020
Format:
Books
Relevance:
1.2500
by
Claiborne, Craig, 1920-
Call Number
ARC 641.5951 CLA
Publication Date
1974 1972
Format:
Books
Relevance:
1.2500
by
Solomon, Charmaine, 1930-
Call Number
ARC 641.5951 SOL
Publication Date
1973
Format:
Books
Relevance:
1.2500
by
Gallani, Barbara, author.
Call Number
641.6311 GAL
Publication Date
2015
Summary
From gnocchi to pierogi to wonton, the dumpling has become synonymous with comfort food around the world. Whether stuffed or unfilled, steamed or boiled, many countries have their own version of the dish. In this book, Barbara Gallani looks at the differences and similarities between the ways dumplings are prepared in a variety of cultures, addressing the contrast between the dumpling as an everyday meal and as a food for festive occasions. First examining the etymology of the word and examining just what makes a dumpling a dumpling, Gallani moves on to recount the many ways we have come to love this simple comfort food.
Format:
Books
Relevance:
1.0206
by
So, Yan-Kit.
Call Number
ARC 641.5951 SO
Publication Date
1992
Format:
Books
Relevance:
0.9449
by
Jackson, Annabel, author.
Call Number
641.5951 JAC
Publication Date
2014
Summary
Yunnan, an exotic, mountainous land of former kingdoms which borders Tibet, Sichuan, Burma, Vietnam and Laos, is the most bio-diverse province in China. It is quite possibly the most beautiful part of the country, and also the most culturally rich. Each ethnic minority has its own distinct cooking ingredients, spices, aromas and flavors all brought together for the first time in this unique cookbook."
Format:
Books
Relevance:
0.8839
by
Hom, Ken.
Call Number
ARC 641.65 HOM
Publication Date
1987
Format:
Books
Relevance:
0.7906
by
Schlotter, Katrin.
Call Number
641.5951 SCH
Publication Date
2010
Format:
Books
Relevance:
0.7217
by
Lee, Gary
Call Number
ARC 641.812 LEE
Publication Date
1982
Format:
Books
Relevance:
0.1531
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