Download or read book The Great Cooks Guide to Woks Steamers Fire Pots written by James A. Beard and published by Random House (NY). This book was released on 1977 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Think about it : you rarely see a fat Chinese person. Not because the Chinese don't enjoy eating ; they certainly do, and they have developed a cuisine as subtle and refined as the French. They stay slim because the Chinese diet is generally low in starch and fats. They have found that texture, variety, and contrast of flavors please the palate far more than sheer abundance. For diet-conscious Westerners, the Chinese way of cooking lets us have our cake (or rather our shrimp with snow pea pods and mushrooms) and eat it too! This healthful and delicious cuisine came about for a number of historical reasons. There are more Chinese on earth than any other ethnic group, yet only ten percent of their vast land is arable, so food is limited. Added to that, China has always suffered from a desperate lack of fuel. But whatever else they lack, the Chinese are rich in imagination. Centuries ago their ingenious response to scarcity was to evolve a method of cooking that made any bit of available food palatable while using the least possible amount of fuel. And so was born the wok, which means, simply, "cooking vessel." Made of thin metal and shaped like a salad bowl with handles, it fits perfectly into the round opening in the top of the traditional Chinese brazier. Fuel -- kindling, bits of wood, charcoal and even straw -- is fed to the stove through a front opening. Flames leap up to touch the thin metal bottom, diffusing heat through the wok. Oil -- only a little -- is added and rapidly heated ; next comes the food, cut in uniform bits. The food is turned and tossed rapidly against the bottom and flaring sides of the wok, only long enough to sear the cut surfaces. The combination of oil and intense heat allows the small morsels to cook through before their cellular structure breaks down enough for them to release their juices. Flavor and goodness are sealed in. Stir-frying : We call this method of cooking stir-frying, although scooping-tossing-searing describes it more closely. Every surface of each morsel gets equal time against the heated wok ; no surface stays in place long enough to stick and thus begin to steam. One writer calls stir-frying a way to "surprise" food -- he claims it's cooked before it even has time to know it's in the work. Cantonese cooks use both ladle and spatula to stir-fry, agitating the food in a manner akin to tossing a salad at breakneck speed. Steamers : Your wok will double as an excellent vessel for holding a steaming rack or steaming baskets. Steamed foods are among the glories of Oriental cuisines. To steam, the boiling water in a wok should come about an inch below the rack or first basket. Place the rack or baskets in the wok -- they should be 2 inches smaller in diameter than the wok -- an cover with a lid. If you put the food on a plate, necessary in a number of recipes where sauce is used, be sure that the plate is at least an inch smaller that the basket so that the clouds of steam can rise easily to envelope -- and cook -- the food. There's no need for a presentation dish ; the steaming basket goes directly from the stove to the table. Fire pots : The fire pot is a Chinese way of preparing a meal at the table. Perhaps our nearest equivalent is beef fondue -- but fire pot food is cooked in steaming broth or water, not oil. The fire pot is said to have its origins in Mongolia, where nomads on the march dipped chunks of meat into cauldrons of boiling water. When the fire pot was introduced to Southern China, it became a much more elaborate dish, with guests dipping meat, fish and vegetables into simmering broth. As each guest cooks food on a do-it-yourself basis, the broth becomes gloriously enriched. At the end of the meal, it is ladled into bowls with a little dipping sauce ; and that soup is a culinary climax!--

Download or read book Chop Suey USA written by Yong Chen and published by Columbia University Press. This book was released on 2014-11-04 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

Download or read book Chow Chop Suey written by Anne Mendelson and published by Columbia University Press. This book was released on 2016-11-29 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop Suey uses cooking to trace different stages of the Chinese community's footing in the larger white society. Mendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.

Download or read book Great Cooks Guide to Soups written by Beard and published by Random House. This book was released on 1978-02-12 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Great Cooks Guide to Ice Cream Other Frozen Desserts written by James A. Beard and published by Random House (NY). This book was released on 1977 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Cumulative Book Index written by and published by . This book was released on 1978 with total page 2844 pages. Available in PDF, EPUB and Kindle. Book excerpt: A world list of books in the English language.

Download or read book Subject Catalog written by Library of Congress and published by . This book was released on 1978 with total page 1016 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book National Union Catalog written by and published by . This book was released on 1979 with total page 1036 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Library of Congress Catalogs written by Library of Congress and published by . This book was released on 1979 with total page 1040 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Publishers Trade List Annual written by and published by . This book was released on 1991 with total page 1112 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Library Journal written by and published by . This book was released on 1982 with total page 886 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.

Download or read book Open Entry written by and published by . This book was released on 1980 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Publishers Weekly written by and published by . This book was released on 1980 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Books in Series written by and published by . This book was released on 1979 with total page 3328 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book American Book Publishing Record written by and published by . This book was released on 1977 with total page 1028 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Maid of All Work s Complete Guide A New Edition written by Anne Maria SARGEANT and published by . This book was released on 1850 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book American Book Publishing Record Cumulative 1950 1977 written by R.R. Bowker Company. Department of Bibliography and published by . This book was released on 1978 with total page 1434 pages. Available in PDF, EPUB and Kindle. Book excerpt: