Chinese Regional Cooking

by Deh-Fu Hsiung

Publisher: Book Sales

Written in English
Cover of: Chinese Regional Cooking | Deh-Fu Hsiung
Published: Pages: 224 Downloads: 204
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Subjects:

  • National & regional cuisine,
  • Cooking,
  • China,
  • CKB017000,
  • CKB,
  • Sale Books,
  • Regional & Ethnic - Chinese,
  • Cookery, Chinese
The Physical Object
FormatHardcover
Number of Pages224
ID Numbers
Open LibraryOL8215370M
ISBN 100890095981
ISBN 109780890095980
OCLC/WorldCa11093292

  Duguid first went to China in , and her recollections, especially of 'Chinese regional food prepared by gifted chefs in banquet style, which meant there were many refined dishes and very. Mastering the Art of Chinese Cooking. By Eileen Yin-Fei Lo, Chronicle Books, Hardcover. $50; pages. Szechuan pork has been my go-to Chinese takeout order for years, so imagine my delight when a dish of Pork Sichuan with Chili Sauce from Eileen Yin-Fei Lo's big, dazzling cookbook turned out to be the best version of this dish—and I made it!   Fuchsia Dunlop's latest cookbook, Every Grain of Rice (W.W. Norton & Co., $35), really makes you want to cook. Why? Because it's full of dishes you wouldn't find in most Chinese restaurants. Even the most die-hard aficionados of Chinese cuisine will find something new to discover in this book, as Dunlop has almost encyclopedic travel and cooking experience in : Will Budiaman. Twelve Hawai‘i chefs established the culinary movement in to showcase ethnic flavors with local ingredients. Suddenly, the 50th state was a culinary hotspot, thanks to HRC Originals: Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong and Roy .

  As the culinary world swoons over authentic regional Chinese cooking, Tamar Adler sets out to re-create a beloved dish from childhood: Peking duck with all the : Tamar Adler. While this lacks the flawless elegance of The Chinese Cookbook (KR , p. ) produced jointly by Claiborne and Virginia Lee, it covers much of the same material. Lin groups Chinese cooking styles into four regions (to Claiborne's three), then goes on to explain the characteristics of each. In the Northern provinces centered around Peking, flavors are light and mild, and .

Chinese Regional Cooking by Deh-Fu Hsiung Download PDF EPUB FB2

The book is somewhat old school Chinese cooking with recipes calling for lard or chicken fat, but those can be eliminated or substituted.

Over all it is an excellent cook book with great recipes for Kung Po Chicken and Ma Po Tofu (my favorites). Read more. Helpful. Comment Report abuse/5(5). Next to Cantonese cooking, the cuisine most familiar to us originated in China's largest province, Szechuan.

Over time, chefs in the landlocked, mountain-ringed province developed a cuisine distinct from other Chinese cooking styles, but heavily influenced by the foreigners journeying along China's famous "Silk Route."Author: Rhonda Parkinson.

Chinese Cuisine: Cantonese Style - 75 Cantonese recipes. Good recipes with nice pictures but a sparse introduction. Chinese Cuisine Shanghai Style - Typically good Wei-Chuan quality but probably my least favorite of the 'regional' Chinese cookbooks.

Chinese Cuisine-Taiwanese Style - Excellent Book. Some truly unique recipes I have never seen /5(48). Find many great new & used options and get the best deals for Chinese Regional Cooking by Deh-Ta Hsiung (, Book, Illustrated) at the best online prices at. Best Chinese Food Recipes to Cook at Home.

COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle.

x Welcome to Eat Your Books. If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Additional Physical Format: Online version: Hsiung, Deh-Ta. Chinese regional cooking. New York: Mayflower Books, © (OCoLC) Document Type. Regional cooking from China - Classic favorites, new discovers. Whether your choice is the spicy hot food of Szechwan and hunan, the delicate flavors of Peking, the savory dishes of Shangai or the succulent stir-fries of Canton, you can enjoy the best of Chinese food - 4/5.

Chinese Regional Cooking: Authentic Recipes from the Liang School by Lucille Liang and a great selection of related books, art and collectibles available now at The cookbook provides recipes for very traditional, home-style Chinese cooking. The recipes don’t venture far into lesser-known regional dishes or cuisines, but it is an excellent starting point for the beginner’s approach or for home cooks looking for recipes similar to those found in their favorite Chinese restaurant.

Video: Ching explains the varied dishes from different Chinese regions. Chinese regional cuisine differs from region to region based on climate and the people that are indigenous to those regions.

The damp, humid climate of the west gives rise to spicy-hot food from Sichuan, where Sichuan chilies and peppercorns grow in people in the coastal regions of. Buy a cheap copy of Chinese Regional Cooking: New Revised book by Lucille Liang.

East, West, North, South--China has produced four great schools of cuisine over the centuries. From one who was brought up in China and 5/5(1). Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas.

A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine (specifically Huaiyang cuisine) and Szechuan cuisine.

Find many great new & used options and get the best deals for Chinese Cooking: Regional and Ethnic Cooking by Outlet Book Company Staff (, Hardcover) at the best online prices at eBay.

Free shipping for many products. ThriftBooks sells millions of used books at the lowest everyday prices. We personally assess every book's quality and offer rare, out-of-print treasures.

We deliver the joy of reading in % recyclable packaging with free standard shipping on US orders over $ Additional Details. Description: China is a vast land of great diversity -- and its cuisine is as varied as the people who make up its population and the far-flung regions that compose its only is Chinese cooking the most varied in the world, but it is perhaps the greatest cuisine in the world.

This book presents a gourmet's treasure of recipes for authentic Chinese dishes. THE CHINESE COOK BOOK 3 food, one realizes how delicious it is. It hasbeensaid that if the Chinesewere as great in otherwaysas in cookingability theywould notably influence other nations.

Thestory is told ofayoungChinese couple newlymarried. Thebridegroomwasboasting to a friend of his bride's ability in cooking.

The friend was invited to visit. Food & Wine > Asian Cooking > Chinese # in Books > Cookbooks, Food & Wine > Regional & International Essential Chinese Cooking: Authentic Chinese Recipes, Broken Down into Easy Techniques My Italian Kitchen: Top 34 Easy Authentic Pizza, Pasta, Soup, Dessert Recipes for SpectacularFile Size: KB.

The perfect one for throwing a Chinese New Year party, or indeed, any special occasion, this book offers 25 recipes that will please a crowd. Extremely Author: Bianca Barratt. Another large Chinese cookbooks is a five hundred four page book by Chen, Chen and Tsang titled Everything you Wanted to Know about Chinese Cooking.

Size, type of recipe, authorship, how the book is bound, and other issues are not indications of quality or type but the large books just mentioned are worth including in anyone's collection. The Semantic Web and Web Science - 8th Chinese Conference, CSWSWuhan, China, August, Revised Selected Papers (Communications in Computer and Information Science) Pdf.

Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Overseas Chinese who have settled in other parts of the e of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates.

Chinese regional cooking by Deh-Ta Hsiung starting at $ Chinese regional cooking has 2 available editions to buy at Half Price Books Marketplace. Find a huge variety of new & used Cooking Regional Ethnic books online including bestsellers & rare titles at the best prices.

Shop Cooking Regional Ethnic books at Alibris. China's cooking styles and dietary preferences can be divided into many geographical areas, and each area has a distinct style of cooking.

Features of Chinese Regional Cuisines. China's regional cuisines (very) generally taste as follows: Northern China food — salty, simple, less vegetables with wheat as the staple food. school, but rather the combination of all China’s regional style of cooking. Being the capital of China for many centuries Peking (or Beijing as it is now called) occupies a unique position in the development of Chinese culinary Size: KB.

Grace Zia Chu, the author of "The Pleasures of Chinese Cooking" (), and Cecilia Chiang, the longtime proprietor of the Mandarin restaurant in San Francisco, also were important influences. The Chinese Kitchen: A Book of Essential Ingredients with Over Authentic Recipes with Introduction by Ken Hom Chinese Regional Cooking Chinese Szechuan Cooking.

Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled /5().

Irene Kuo's "Key to Chinese Cooking" (ISBN: ) is probably still the best introduction. It is available used, and I believe that it has been re-issued.

This is a Cantonese "view" of Chinese cuisine, so you may want to explore other books later. Spoonful of Ginger by Nina Simonds is a Chinese cooking book with an emphasis on the health-giving properties of traditional Chinese ingredients.

This food-as-medicine perspective is not unique, but the ease with which Simonds presents it is. This is a highly accessible book for anyone wanting to cook Chinese food and understand what the Chinese. The Taste of Country Cooking by Edna Lewis.

There are countless great books on American regional cooking, dozens of them on the South alone. But Lewis's tribute to Southern cooking is particularly important, because it goes beyond just great recipes to tell her story of growing up in Virginia in a farming community founded by freed slaves.

Compared with a lot of Author: Daniel Gritzer.