Download or read book Jeremy Pang s School of Wok written by Jeremy Pang and published by Hamlyn. This book was released on 2022-05-26 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: AS SEEN ON TV Celebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok. Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again. Chapter one: Chinese Including General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow Mein Chapter two: Thai Including Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken Curry Chapter three: Vietnamese Including Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato Sauce Chapter four: Singaporean & Malaysian Including Vegan Laksa; Malaysian Mixed Rice and Sesame Oil Chicken Chapter five: Indonesian & Pinoy Including Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried Chicken Chapter five: Korean & Japanese Including Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen
Download or read book The Essential Wok Cookbook written by Naomi Imatome-Yun and published by Sourcebooks, Inc.. This book was released on 2015-05-08 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: Classic Chinese flavors come home—a comprehensive Asian cookbook. Ordering Chinese takeout is easy—but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery. The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love—no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this wok recipe cookbook also provides: Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you. Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!
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 947 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 Coconut Sambal written by Lara Lee and published by Bloomsbury Publishing. This book was released on 2020-05-14 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: ---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' – Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok
Download or read book China The Cookbook written by Kei Lum Chan and published by Phaidon Press. This book was released on 2016-09-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive cookbook bible of the world’s most popular and oldest cuisine "China The Cookbook is a magnificent insight into the history of Chinese cuisine. I will treasure it in my collection and it will be no doubt be used as valuable reference for many years to come." —Ken Hom OBE,Chef, author and tv presenter In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the 33 regions and sub-regions. China: The Cookbook celebrates popular staples such as Sweet and Sour Spare Ribs and Dim Sum, as well as lesser-known regional classics like Fujian Fried Rice and Jiangsu’s Drunken Chicken, and features additional selected recipes from star chefs from around the world.
Download or read book Every Grain of Rice written by Fuchsia Dunlop and published by Bloomsbury Publishing. This book was released on 2019-11-14 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
Download or read book Essential Chinese Cooking written by Jeremy Pang and published by Quadrille Publishing. This book was released on 2016-09-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Essential Chinese Cooking, acclaimed teacher and School of Wok founder, Jeremy Pang brings the authentic flavors of traditional Chinese cooking into your own kitchen. Throughout the six chapters Jeremy outlines the fundamental techniques of Chinese cooking, focusing on a range of delicious, simple-to cook, yet authentic Chinese recipes. It includes simplified techniques such as the Wok Clock, which is a revolutionary way of organizing your ingredients before you start to cook, that will help you turn out exceptional Chinese food in your own home—day in, day out.
Download or read book Asia Express written by Marion Grasby and published by Plum. This book was released on 2014-05-01 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: "It's so very easy to create quick, brilliant Asian dishes at home. These are the recipes I come back to, time and time again." Marion Grasby knows Asian food. Better yet, she knows how to whip up quick, delicious, no-fuss versions of all the Asian classics we know and love - from Nasi Goreng and Thai Beef Salad to Lemongrass Chicken and Indian Lamb Kofta. As one of Australia's most popular food identities and the brains behind the hugely successful Marion's Kitchen range of Thai meal kits sold in supermarkets around the country, Marion is no stranger to requests for fast Asian recipe ideas for busy families. In Asia Express she shares her wealth of knowledge of Asian cuisine in a fun and fresh way, providing quick versions of ALL your Asian favourites without scrimping on flavour. These are the recipes she comes back to time and time again. They are her treasured possessions collected during a childhood spent in her Thai mother's kitchen and through a lifetime of travelling and living in Asia. Asia Express is for the busy home cook who wants to create fresh, Asian-inspired dishes but doesn't have a lot of time to do it. Collected from Thailand, Vietnam, Japan, China, India, Burma, Malaysia and more, recipes include: Crumbed Coriander Fish Fingers *Thai Beef Salad * Prawn Mee Goreng * Char Kway Teow * Express Hainanese Chicken Rice * Indian Fish Curry * Thai Sweet & Sour Chicken * Panang Chicken Curry * Asian Pork Burgers * Tandoori Lamb Cutlets * Beef Pho * Kaffir Lime Strawberry Tarts * Almond & Ginger Wonton Crisps * Macadamia, Mango & Ginger Cups. This is a specially formatted fixed layout ebook that retains the look and feel of the print book.
Download or read book Ramsay in 10 written by Gordon Ramsay and published by Grand Central Publishing. This book was released on 2021-11-02 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with recipes that are max 10 minutes to prep and 10 minutes to cook, RAMSAY IN 10 is your new everyday cookbook. In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe – you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavorsome dishes in just ten minutes. Whether you need something super quick to assemble, like his Microwave Sticky Toffee Pudding, or you’re looking to impress the whole family, with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki – these are recipes guaranteed to become instant classics and with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients. 'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years’ of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' -- Gordon Ramsay This is fine food at its fastest and fast food at its finest.
Download or read book Clean A Wound written by Kentaro Matsumoto and published by Digital Manga, Inc.. This book was released on 2013-01-25 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twins Itaru and Hajime have no one in this world but each other. After their abusive mother disappears, they are separated and sent to live with different families. They keep in touch via letters, swearing to always be there for each other, but one day, Itaru falls in love with a boy called Ryouta. Hajime is plunged to the depths of despair and stops reading Itaru’s letters, blaming his brother for abandoning him. And then Itaru dies in a car accident a few months later, clutching one last letter meant for Hajime. What did Itaru want to get off his chest? What part did Ryouta play in Itaru’s death? And who is this mysterious novelist who may just be Hajime’s salvation? All this and more will be revealed in this stunning debut work by Kentaro Matsumoto.
Download or read book Stir Frying to the Sky s Edge written by Grace Young and published by Simon and Schuster. This book was released on 2010-05-04 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
Download or read book Big Bowl Noodles and Rice written by Bruce Cost and published by Harper Collins. This book was released on 2010-12-14 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the first Big Bowl restaurant opened in 1997, its founding partners had one mission: to make good, authentic Asian food accessible to American diners. Tired of greasy takeout and soggy egg rolls, they created an entirely different kind of Asian menu-one based on healthy techniques, market-fresh ingredients, and vibrant, traditional flavors. From steaming bowls of handmade noodles to fiery curries and fragrant stir-fries, every dish at Big Bowl became a delicious celebration of homestyle Chinese, Vietnamese, and Thai cooking. Now Bruce Cost, the celebrated cook and a culinary partner behind Big Bowl's spectacular food, reveals how to prepare the house favorites in your own kitchen. Beginning with a basic explanation of Asian ingredients and cooking techniques, Cost's beautifully illustrated guide takes home cooks through the simple steps needed to create an Asian meal, whether it's a one-bowl dinner or a multicourse feast for family and friends. From Thai Chicken Noodle Salad to Blazing Big Rice Noodles with Beef to Shanghai Shrimp, all of Cost's recipes are incredibly flavorful yet easy enough for even the beginning cook to master. The instructions are clear, the ingredients are widely available, and the results are dramatic and delicious. So if you think Asian food at home means little white boxes, think again. Big Bowl Noodles and Rice will show you how to bring the fresh, authentic flavors of Asia to your table any night of the week. Hailed by Alice Waters as "one of the greatest cooks I have ever known," Bruce Cost is an award-winning restaurateur and chef, cooking teacher, and former food columnist for the San Francisco Chronicle. He currently serves as the culinary partner in Lettuce Entertain You's immensely popular chain of Big Bowl restaurants. Cost is also the author of Asian Ingredients, a comprehensive guide to Asian foodstuffs now available as a companion to this book.
Download or read book I Love My Wok written by Nicola Graimes and published by Watkins Media Limited. This book was released on 2017-08-15 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: The wok is a tremendous tool in the kitchen, but all too often it is under-used and unappreciated. With I Love My Wok, rediscover how you can use just one pan to make mouthwatering, fresh and healthy dishes. Featuring over 100 inspiring recipes for snacks, lunches and dinners, all of which are easy to follow and simple to make, you’ll learn how to make the most of your wok. Learn all the techniques you need – be it steaming, stir-frying, deep-frying, braising, or even smoking – to recreate exciting dishes from all over the world. Spicy curries, speedy stir-fries, healthy steamed vegetable and fish dishes, delicious dim sum, and amazing Asian soups and broth can all be on the table in no time at all. This is wok cooking at its best, and this wonderful selection of delicious and nutritious meals is the perfect addition to the kitchen bookshelf.
Download or read book Hashi written by Reiko Hashimoto and published by Bloomsbury Publishing. This book was released on 2016-05-12 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her south-west London home. Hashi takes the reader through the many mysteries - at least as conceived by the Western mind - of the basics of Japanese cooking. From there it steps up to favourites from the Japanese home kitchen, finishing with a selection of slightly more adventurous dishes that are sure to excite. Written with great style and precision, Reiko leads the reader gently through the various challenges that confront the Western eye when it comes to tackling the food of Japan.
Download or read book Damn Good Chinese Food written by Chris Cheung and published by Simon and Schuster. This book was released on 2021-11-23 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: "50 recipes inspired by life in Chinatown."--Cover.
Download or read book The Language of Food A Linguist Reads the Menu written by Dan Jurafsky and published by W. W. Norton & Company. This book was released on 2014-09-15 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Download or read book Wok On written by Ching-He Huang and published by Kyle Books. This book was released on 2019-09-26 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner for the UK in the Gourmand World Cookbook Awards 2020 in the Easy Recipes category. 'As always, Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' - Tom Kerridge Perfect for sautéing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On, bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook. Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies and, because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.