Recipes and stories from a favorite, local, Greensboro, N.C. restaurant.
Hong Kong House Cook Book e-Book Download
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- Author : Trader Vic
- Publisher : Doubleday Books
- Release Date : 1968
- Genre : House & Home
- Pages : 287
- ISBN : UCSD:31822042773838
First published in 1972, The Chinese Cookbook by Craig Clairborne and Virgina Lee remains one of the best Chinese cookbooks. For many Americans, The Chinese Cookbook opened the door to a world beyond chop suey and egg foo young.” Virginia Lee had been cooking since age seven. She observed and experimented with Chinese recipes during her extensive travels over China with her family, and after her marriage to Kuang Chao Lee, manager of the Hong Kong and Shanghai Bank. Due to her husband’s position and interest in fine food, many of the finest chefs in China cooked in their kitchen, and furthered her education. After coming to the United States in 1967, she quickly developed the reputation as one of America’s foremost Chinese chefs. Over a two year period, Virginia Lee worked with Craig Claiborne in his East Hampton’s home kitchen, to clearly and explicitly explain how 250 well know Chinese dishes could be prepared by most American cooks without undue work. The book is both thorough and easy to understand, written clearly and explicitly to educate even the novice cook. Recipes are categorized by their main ingredient (pork, chicken, beef, seafood, et cetera) with a chapter on desserts. It provides considerable practical advice about kitchen equipment, methods, and proper cooking techniques, such as the proper ways to carve and present meat. It concludes with a detailed list and description of Chinese ingredients. New to the 2011 Edition Electronic books have no fixed page numbers. However, for the purposes of the index, the page numbers listed correspond to hypertext links that are located at the same locations of the original text. (You can click on an index page link and be taken to that portion of the text.) Color illustrations have replaced the orig
"Tara Stiles shows you how to have fun makeing your own rules in the kitchen. You'll begin by breaking free of the labels, judgements, restrictions, and stresses of having to eat a certain way-letting go of the binge-and-purge, punishment -and-reward, diet-and-fail cycles."--
This is the only culinary guide to what Steinbeck dubbed "The Mother Road." It includes over 250 delicious, time-tested recipes from places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Bungalow Inn. It is also a nostalgic recreation of the Route 66 of the past, with stories from the waitresses and cooks who poured the coffee and baked the pie. This is a gem of Americana, and a treasury of comforting dishes from a time when the flavors along the road changed as dramatically as the landscape and accents as you sped across the heartland.
This cookbook is comprised of recipes collected from many different countries and many different ethnic backgrounds. Every ingredient or preparation that is needed in each and every main recipe can be found within this cookbook. There are also hundreds of tips to the cook as to the handling of food, the purchasing of fresh ingredients, some brief history as to the origin of some of the recipes and hundreds of tips to the cook. Cooking should never be an effort or fraught with labor . it should be fun . So, let's have fun!
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 dishes. With 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 with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals. Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.
The reputation of Auckland's Zarbo Deli and Caf as a genuine, one-stop foodie shop is now such that the brunch and lunch queues frequently snake out the front door. The stylish and bustling atmosphere, the chalkboards heralding the day's fare, and the shelves laden with unique imported foods and Zarbo branded products: all are magnets for the knowing crowds who love to eat and cook real food. Here in ZARBO: RECIPES FROM A NZ DELI, owner Mark McDonough shares some of the popular recipes from the Zarbo kitchens, plus some of the favourites he cooks at home. Celebrating innovation and tradition and drawing inspiration from Asia, the Middle East, and the Mediterranean, Zarbo's food is an eclectic mixture: fusion cuisine with a unique antipodean twist. ZARBO provides something for every meal of the day: antipasti and finger foods, pasta, pulses and grains, main meals, salads and a spectacular, not-to-be-missed sweets and baking section. Using interesting and sometimes surprising ingredients Mark's recipes come with the philosophy that food shouldn't be taken too seriously. He encourages readers to view these recipes as a base to work from and mix and match, to enjoy the process of cooking and eating, relax and have fun! 70 recipes, 120 photos with the book printing full-colour throughout. Photos comprise prepared recipe shots, ingredients and incidental 'ambience' pictures of Zarbo's kitchen and deli. Mark McDonough is the highly successful owner and chef of of Zarbo Deli and Caf in Auckland, a South Pacific deli with a real New York feel. Zarbo imports a large, unique range of fresh and packaged foods and has developed its own range of Zarbo branded products. These are distributed by more than 35 stores around NZ and exported to Singapore, Hong Kong and the UK. Later this year, Zarbo product will be making its way into selected Sydney and Melbourne specialty food stores.
Coffee lovers will think they've gone to heaven! From lattes and muffins to decadent cakes and midnight treats, the over 160 irresistible recipes--with many guest-starring chocolate, that other irresistible temptation--the Maxwell House® Coffee Drinks and Desserts Cookbook will satisfy cravings around the clock. And if the imaginative--and frequently fast and simple--recipes aren't enough, the lush full-color photos generously sprinkled throughout--think "Coffee Crunch Kuchen," "Shortcakes with Espresso Cream," and "Petite Mocha Cakes"--will inspire you to satisfy your sweet tooth pronto.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely
For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world's greatest dim sum from New York's Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be--and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn't simply the story of dumplings, though there are many folds to it. It isn't the story of bao, though there is much filling. It's not just the story of dim sum, although there are scores and scores of recipes. It's the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It's a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef's specials, dumplings, and more. We're also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children--to jettison tradition or to cling to it--he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.
Includes hints on barbecuing techniques from buying a grill and starting a fire to firepit cooking and buying meats, as well as over 300 recipes.
Instructions for table-top cooking are accompanied by recipes for appetizers, fondue, sauces, entrees, and desserts.
Advice on the use of the wok and other oriental implements accompanies traditional Cantonese recipes, easily prepared in the American kitchen