by
Chen Hei, Chan Chei.
Call Number
641.8120951
Publication Date
2009
Summary
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
Format:
Electronic Resources
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0.0737
by
Lo, Eileen Yin-Fei.
Call Number
641.5951
Publication Date
2009
Format:
Electronic Resources
Relevance:
0.0635
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by
Nguyen, Luke, author.
Call Number
641.595 NGU
Publication Date
2015 2012
Summary
Join Luke Nguyen as he journeys down one of Asia's most famous rivers, the Mekong. To tie in with Luke's popular SBS series Greater Mekong, From China to Vietnam tells the stories, experiences and recipes from the TV show. Luke immerses himself in the cultures and communities of the countries he visits, learning stories and histories from each region as well as sampling and recreating local cuisines. Luke's travels start in China where he explores the centuries- old traditions of the Yunnan Province. His journey takes him to Myanmar where he uncovers some of the country's unique flavours, and then on to Northern Thailand, Laos, Cambodia and finally Vietnam, Luke's homeland and the location of this mighty river's floodplains. From China to Vietnam contains over 70 recipes that celebrate well-known dishes as well as lesser known regional delicacies. Sample Chargrilled pork grilled in bamboo from Thailand, Steamed lemongrass and dill fish from Laos, Tea-infused sesame dumplings from China or for the more adventurous, Clay-pot cola chicken from Cambodia. With heartwarming stories, breath-taking location photography and stunning images of all the dishes featured in the show, From China to Vietnam is a must-have cookbook that will be treasured and referred to for many years to come.
Format:
Regular print
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0.0615
by
Chung, Celine.
Call Number
XX(308569.1)
Publication Date
2023
Format:
Electronic Resources
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0.0495
by
Tan, Tony.
Call Number
641.59512500000005
Publication Date
2017
Summary
Around the island in 80 recipes - part travel experience, part food immersion.
Format:
Electronic Resources
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0.0445
by
Low, Bee Yinn.
Call Number
641.5951
Publication Date
2012
Summary
Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints. Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingred
Format:
Electronic Resources
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0.0445
by
Law, Kenneth
Call Number
641.5951 LAW
Publication Date
2012
Summary
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.
Format:
Electronic Resources
Relevance:
0.0432
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