par
Bond, Jules J. (Jules Jerome)
Numéro de rayon préféré
ARC STA 641.5951 BON
Date de publication
1977
Format :
Livres
Pertinence:
63384.3672
par
Leung, Jereme, 1971-
Numéro de rayon préféré
641.5951132 LEU
Date de publication
2005
Format :
Livres
Pertinence:
57338.1836
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par
Schlotter, Katrin.
Numéro de rayon préféré
641.5951 SCH
Date de publication
2010
Format :
Livres
Pertinence:
46125.5586
par
Höllmann, Thomas O.
Numéro de rayon préféré
641.5951 HOL
Date de publication
2014
Format :
Ressources électroniques
Pertinence:
43629.6602
par
Hom, Ken.
Numéro de rayon préféré
ARC 641.5951 HOM
Date de publication
1987
Format :
Livres
Pertinence:
41501.2344
par
Wakiya, Yuji, 1958-
Numéro de rayon préféré
641.5951 WAK
Date de publication
2008
Format :
Livres
Table of contents only http://www.loc.gov/catdir/toc/ecip0816/2008017190.html
Pertinence:
41500.3438
par
Hom, Ken.
Numéro de rayon préféré
641.5951 HOM
Date de publication
2011
Résumé
Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook has created a seminal collection of his best-loved dishes.
Format :
Livres
Pertinence:
0.1336
par
Zhu, Maggie.
Numéro de rayon préféré
XX(307165.1)
Date de publication
2022
Résumé
Chinese Homestyle presents exciting twists on authentic, vegan Northern Chinese cuisine, adapted for our busy lifestyles and Western kitchens.
Format :
Ressources électroniques
Pertinence:
0.1066
par
Lin, Hsiang-ju, 1931-
Numéro de rayon préféré
ARC 641.5951 LIN
Date de publication
1996 1969
Résumé
The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life. With today's creative cook in mind, the authors demonstrate how to prepare dishes that harmonize in flavor, shape and texture, while explaining the historic and geographic traditions on which each is based. A special section on Kitchen Arts explains how to use the cleaver, wok, and steamer and includes complete instructions on the basic cutting methods, which are so important for authentic preparation. The Art of Chinese Cuisine is truly an engaging journey into the way of Chinese cooking and the history and customs of China's rich culinary traditions.
Format :
Livres
Pertinence:
0.0772
par
Kentaro, Chen.
Numéro de rayon préféré
641.595138
Date de publication
2018
Résumé
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 :
Ressources électroniques
Pertinence:
0.0737
par
Solomon, Charmaine.
Numéro de rayon préféré
641.5951 SOL
Date de publication
2014 2013
Résumé
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 :
Ressources électroniques
Pertinence:
0.0737
par
Dott, Brian R.
Numéro de rayon préféré
633.84095100000002
Date de publication
2020
Résumé
Brian R. Dott explores how the non-native chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
Format :
Ressources électroniques
Pertinence:
0.0707
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