Download or read book Hong Kong s Chinese Flavours written by and published by . This book was released on 1975 with total page 23 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fragrant Harbour Taste written by Ken Hom and published by Bantam Press. This book was released on 1991-01 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Food of Sichuan written by Fuchsia Dunlop and published by Bloomsbury Publishing. This book was released on 2019-10-03 with total page 1029 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
Download or read book Fragrant Harbor Taste written by Ken Hom and published by Touchstone. This book was released on 1992 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: In its culinary arts, as in its culture, Hong Kong represents a marriage of East and West, of tradition and change. Today, cooks who are masters of Asian cuisine are using new ingredients and techniques to transform standard recipes into easy-to-prepare, healthful dishes. Hom's informative notes, a section on wine, and a list of the city's best restaurants make this guide a must.
Download or read book The Oxford Handbook of Chinese Cinemas written by Carlos Rojas and published by Oxford University Press. This book was released on 2013-04-25 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: What does it mean for a cinematic work to be "Chinese"? Does it refer specifically to a work's subject, or does it also reflect considerations of language, ethnicity, nationality, ideology, or political orientation? Such questions make any single approach to a vast field like "Chinese cinema" difficult at best. Accordingly, The Oxford Handbook of Chinese Cinemas situates the term more broadly among various different phases, genres, and distinct national configurations, while taking care to address the consequences of grouping together so many disparate histories under a single banner. Offering both a platform for cross-disciplinary dialogue and a mapping of Chinese cinema as an expanded field, this Handbook presents thirty-three essays by leading researchers and scholars intent on yielding new insights and new analyses using three different methodologies. Chapters in Part I investigate the historical periodizations of the field through changing notions of national and political identity — all the way from the industry's beginnings in the 1920s up to its current forms in contemporary Hong Kong, Taiwan, and the global diaspora. Chapters in Part II feature studies centered on the field's taxonomical formalities, including such topics as the role of the Chinese opera in technological innovation, the political logic of the "Maoist film," and the psychoanalytic formula of the kung fu action film. Finally, in Part III, focus is given to the structural elements that comprise a work's production, distribution, and reception to reveal the broader cinematic apparatuses within which these works are positioned. Taken together, the multipronged approach supports a wider platform beyond the geopolitical and linguistic limitations in existing scholarship. Expertly edited to illustrate a representative set of up to date topics and approaches, The Oxford Handbook of Chinese Cinemas provides a vital addition to a burgeoning field still in its formative stages.
Download or read book Flavours of Hong Kong written by Leslie Yeh and published by . This book was released on 2017-12 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: The result is an exciting mix of east-meets-west flavours, showcasing everything that makes Hong Kong unique on the international culinary stage, and being the first design- and photography-driven book of its kind to present Hong Kong¿s food identity to the world. ¿Flavours of Hong Kong¿ is the season¿s best gift for everyone from photo-obsessed foodies to humble home cooks. Readers will find themselves lost in the engaging narratives which detail the intriguing stories, journeys and backgrounds behind Hong Kong¿s favourite kitchens and chefs. Delightfully written, thoughtfully curated and beautifully photographed, Flavours of Hong Kong is guaranteed to satisfy your appetite for Hong Kong¿s vast food scene no reservations needed.
Download or read book Touch the Taste of Chinese written by Bree Mia and published by Independently Published. This book was released on 2023-03-25 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese food has a huge range of options. These dishes have a wide range of flavors, and the ingredients are well-balanced to create an unforgettable dining experience. It is understandable why Asian cuisine is so well-liked because there is always a combination of Chinese meals that may satiate everyone's preferences, regardless of the occasion or cooking technique. Each dish must contain all five of the following flavors: sweet, sour, salty, bitter, and spicy, according to traditional Chinese medicine. The numerous regions of China are noted for having distinctive flavors because there are so many factors to take into account: the northern cuisine is salty, the southern minority cuisine is sour, Sichuan meals are spicy, and Hong Kong cuisine can be either sweet or savory. Due to the belief that using knives and forks while eating is barbarous, the Chinese do not do so. Chopsticks are their favorite utensils, thus all food is either prepared extremely softly or is cut into bite-sized pieces before cooking.
Download or read book Chinese Cooking with Hong Kong Flavor written by Mabel Lee and published by . This book was released on 1977 with total page 89 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hong Kong China Gas Chinese Cookbook written by David W. Perkins and published by . This book was released on 1982 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hong Kong Food Culture written by Adele Wong and published by Man Mo Media Limited. This book was released on 2020 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the second edition of this award-winning book, experience the city’s fascinating food culture through the eyes of local artisans, restaurateurs, and streetside hawkers. Read up on Traditional Chinese Medicine and its impact on Cantonese culinary habits. Learn about the intricacies of dim sum, the quirks of a cha chaan teng. Take a spin at the wet market, and meet the makers behind Hong Kong’s handcrafted jook sing noodles and ubiquitous fish balls. Get introduced to the different methods of Cantonese cooking, and the different food customs that are observed during special occasions. What’s more: A new pronunciation system crafted exclusively for this book makes key Cantonese terms that much easier to read. And classic Hong Kong-style recipes found at the end of each chapter offer a truly immersive experience.
Download or read book Between Mumbai and Manila written by Manfred Hutter and published by V&R unipress GmbH. This book was released on 2013 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hauptbeschreibung Der Band bietet einen Einblick in die Vielfalt des Judentums in Asien zwischen Mumbai und Manila. Einige Beiträge behandeln Fragen der untrennbaren Verflechtungen zwischen Politik und Judentum, andere scheinen auf den ersten Blick primär Lokalstudien zu jüdischen Gemeinden in Südasien, Südostasien und China zu sein. Aber es ist unverkennbar, dass auch solche lokalen Gemeinden immer in ein Netzwerk des globalen Judentums eingebettet sind, zugleich aber in Interaktion mit den dominierenden Religionen in den jeweiligen asiatischen Ländern stehen und dadurch interkultu.
Download or read book The Taste of Old Hong Kong written by Fred Schneiter and published by . This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reminiscences and recipes of favourite international and regional dishes from households, fancy restaurants and back lanes which you can enjoy today in Hong Kong, that classy old gal who will forever reign as the Queen of Cuisine for all who knew her when she was the jewel of the British Empire. Bestselling author Fred Schneiter shares a nostalgic romp back into that earlier era which has faded into treasured memories and photos. But we didn't lose it all. The tantalising cuisines and tempting cookpot scents of that earlier time remain. Many of them await you here. If you have ever daydreamed about what it might be like to drop back into an earlier, less hurried time in an exotic corner of the world, this is how we found the food, the friends and the fun in old Hong Kong. Features 70 recipes.
Download or read book Mini Delicious Hong Kong Style Recipes written by Cecilia Au-Yang and published by Tuttle Publishing. This book was released on 2005-06-15 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: With its clear defined photos and easy to read recipes, Delicious Hong Kong Style Recipes contains everything you need to know to create over 30 delicious and authentic Hong Kong dishes. This cookbook contains recipes for a variety of dishes that are both healthy and appetizing. Delicious Hong Kong Style Recipes features recipes for desserts, fish & seafood, meat, poultry, rice, noodles, snacks, soups, and vegetables. Recipes include: Water chestnut pudding Deep fried fish fritters Shredded beef with bean sprouts Chicken in black bean sauce Chinese cold noodles Chinese savory pancakes Turnip pudding Braised beancurd with mushrooms Also included are unit conversion tables, dual measurements, and an overview of the basic necessities for cooking authentic and appetizing food from Hong Kong. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
Download or read book Asian Flavors of Jean Georges written by Jean-Georges Vongerichten and published by Clarkson Potter. This book was released on 2012-01-27 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City. Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times, and launching his dazzling career in the United States. In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen. And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations. Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants.
Download or read book Thousand Recipe Chinese Cookbook written by Gloria Bley Miller and published by Simon and Schuster. This book was released on 1984-11 with total page 948 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides instructions for preparing Chinese-style appetizers, meat, poultry, seafood, egg dishes, vegetables, rice dishes, egg rolls, and sauces, and gives information on menus and cooking techniques.
Download or read book Cantonese Cookbook written by Thanh Trung and published by Thanh Trung. This book was released on 2021-08-24 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional Cantonese cuisine is one of the most popular Asia cuisines and it's becoming popular day after day. The Canotonese cuisine is native to Guangdong in South East China which is located around Hong Kong. It is one of the eight culinary tradition of China and it is arguably the most served style of the Chinese cuisine. Cantonese cuisine is epitomized by the simplicity in its dishes and aimed at bringing out the natural flavors, reflections of the region's plentiful seafood and agriculture. Guangdong has a hot climate which reflects in Cantonese dishes by not using many spices. The meals have tender and slightly sweet taste and consider sauces a crucial seasoning. Traditional Cantonese sauces are light and mellow. In this cookbook, you'll discover plenty mouth-watering cantonese recipes you can make at the comfort of your home. With the help of the easy step-by-step instructions in this book, you'll make cantonese meals without breaking a sweat. Many of this recipes are so good that you won't get tired of them easily. Get a copy now and enjoy Traditional Cantonese Meals at your comfort
Download or read book Taste of Macau written by Annabel Jackson and published by Hong Kong University Press. This book was released on 2003-09-01 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest ‘fusion’ cuisines in Asia. It includes 62 recipes, most of which are straight from the source — old family recipe collections or the files of influential Macanese chefs. This book comes at an important time — just after the handover in 1999 of Macau from Portuguese to Chinese rule — a time when most of the Portuguese community is leaving Macau and authentic Macanese culture and way of life seems doomed to rapidly disappear. Thus, this book is much more than a cookbook — it is a project to preserve and share, for the first time, a very important aspect of the Macanese world. The author has spent almost ten years collecting and testing these heritage recipes, getting in touch with the Macanese diaspora, and asking them to reflect back and write about food in Macau. Taste of Macau can be used as a complete reference guide to Macanese cuisine, as it includes information on ingredients and where to buy them, stories and information about the few remaining authentic restaurants in Macau, and a fascinating discussion on the relationship between food and culture through literary excerpts and personal testimonies from important figures in the Macanese community.
