Products tagged with: wine
100 Classic Chinese & Thai Recipes
This beautifully photographed book is a wonderful kitchen guide to Chinese and Thai food and cooking, bringing together the nutritious and aromatic ingredients, culinary customs and the traditional recipes of these regions. The wide selection of dishes are all low in fat and are ideal to include as part of an everyday healthy and low-fat eating plan.
125 Best Rotisserie Oven Recipes
Low fat cooking with tasty results. Cooking meals in a conventional oven can add unnecessary fat to your favorite meals. By switching to rotisserie ovens, millions of people have reduced the fat in their diets while also enjoying great tasting food. A rotisserie oven seals in food's natural juices while cooking. Now many rotisseries are also very energy efficient, cooking food in far less time than a conventional oven. No wonder the top manufacturer of rotisserie ovens has sold more than three million units over the last several years. Suitable for either a two-person dinner or a larger group meal such as a turkey, these ovens are remarkably versatile. Meats and vegetables are particularly suited to rotisserie cooking and the recipes range from the traditional to the sophisticated: Lemon-Thyme Roasted Chicken Warm Mushroom Salad in Mustard Vinaigrette Chinese Glazed Duck Rosemary-Mustard Coated Roast Beef Spicy Mexican Snapper South-Western Style Ribs. Everything from workweek meals to dinner parties will be a snap and guests and families will marvel at the mouth-watering dishes cooked to perfection every time. Also included is useful information about the basics of rotisserie cooking, as well as numerous cooking tips and techniques.
300 Best Stir-Fry Recipes
Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals quickly and easily. Novices and experienced cooks can create fantastic meals with just one wok, skillet or frying pan. In 300 Best Stir-Fry Recipes, Nancie McDermott creates outstanding stir fries based on her extensive food and travel experiences. Here's just a sampling of recipes: chicken with honey-ginger sauce; spicy beef in lettuce cups, Szechuan-style; pork with fresh ginger and mushrooms; ham with eggs, onions and peas; shrimp with pineapple and peas; catfish with turmeric and fresh dill; shiitake mushrooms with Napa cabbage and peas; sugar snap peas with garlic; everyday fried rice, Thai-style; egg noodles with barbecued pork and bokchoy; lemongrass beef, Vietnamese-style; and sweet Chinese sausage with eggs, onions and peas.In addition to thorough information on stir-frying traditions and techniques, there are recommendations for the best equipment. A comprehensive easy-to-follow pantry list and glossary enhance this quintessential stir-fry cookbook. 320 pages, softcover.Nancie McDermott is an expert on the food and culture of Thailand. She has written seven cookbooks and contributes recipes and features on food and travel to Food & Wine, Bon Appetit, and national newspapers.
350 Chinese & Thai Recipes for Healthy Living
Over 350 delicious classic and traditional Thai, Chinese and Asian recipes, each naturally low in fat or authentically reworked in a special healthy version
500 Chinese Recipes
500 illustrated recipes include meals to suit every appetite and occasion, from lightly-spiced snacks and finger food to sweet-sour main course dishes, plus a delicious array of vegetarian options and desserts.
A Taste of China
A Taste of China combines a lively and informative narrative with authentic recipes from Ken Hom's travels within mainland China. His journey takes him from the private homes of family and friends, through the food stalls in bustling urban markets, to the local restaurants and tea houses. Ken travelled to almost every region of China and in this book presents a sense of the history, culture, and lives of the Chinese people. Here are recipes from all the regions of China—Green Beans stir fried with Chilli from Sichuan, Wonton Noodle Soup from Canton, and Fantasy Pork from Yunnan. Seasoned with glimpses into everyday Chinese life, A Taste of China is a glorious and rare culinary journey to enjoy and savor.
Asian Flavors of Jean-Georges
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 o...
Authentic Chinese Cuisine
This book stands out among the many Chinese vegetarian cookbooks available with its many innovative recipes for vegetarian "mock meat" dishes, just like those you'd enjoy in Buddhist restaurants. These recipes are as authentic as possible, without calling for extremely exotic ingredients that may be very hard for anyone outside of a large city to find. Best-selling cookbook author Bryanna Clark Grogan, well known for her in-depth exploration of global cuisine, generously shares her knowledge of Chinese ingredients and cooking techniques, helping to enrich your experiences with her superbly crafted recipes. Chinese vegetarian cuisine can provide variation and culinary delight along with nutritional excellence.
Betty Crocker More Slow Cooker Recipes ( Hardcover-Spiral Edition)
With your slow cooker and Betty Crocker, you'll enjoy homemade goodness on your schedule. At the end of a long day, when everyone's home and hungry, what could be more welcoming than a delicious, hot dinner ready and waiting for you? With Betty Crocker More Slow Cooker Recipes, it's easy to find just the right dinner for you and your family to enjoy! Here's a collection of All-New Recipes, created to help you get the most out of your slow cooker-for everyday cooking and weekend meals, for casual get-togethers and holiday special occasions. If you're new to slow cooking, you'll find all you need to know to get started. And if you already love your slow cooker, there are more than 130 tempting new recipes to enjoy and more than 50 full-page color photos to inspire you to try something new. You'll find ALL-NEW recipes for fix-it-and-forget-it favorites like: * Appealing Appetizers: Cheesy Chicken and Peppers Dip, French Onion Meatballs, Teriyaki Smoked Riblets * Super Soups and Stews: Meatball Stone Soup, Pork Tortilla Soup, Fisherman's Wharf Seafood Stew * Easy Everyday Dinners: Turkey-Sausage Bean Bake, Zesty Italian Beef Tips, Ham with Cheesy Potatoes * Perfect for Potluck: Chicken and Sausage Jambalaya, Swedish Meatballs, Texas-Style Barbecued Beans * Simply Delicious for Summer: Southern-Style Green Beans, The Ultimate Creamed Corn, Teriyaki Barbecued Chicken Sandwiches * Hearty Holiday Treats: Apricot-Glazed Pork Roast and Stuffing, Bacon and Corn Bread--Stuffed Turkey Breast, Ham with Currant-Cherry Sauce * Luscious Leftovers: Chinese Beef and Broccoli, Cheesy Pork Quesadillas, Supper Ham Frittata
Blue Corn And Chocolate (Knopf Cooks American Series)
How many of us still believe that the potato originated in Ireland? That the Mediterranean, and particularly Italy, is the ancestral hearth of the tomato and its tradition of savory sauces? That the fiery chile pepper is an ancient and enduring part of the cuisines of India and Southeast Asia? That the pineapple is as native to Hawaii as chocolate is to Vienna?We believe such things for the good reason that these foods have become very heavily identified with certain cuisines and certain areas of the world. But before the fateful day in 1492, these foods, and many more, were not known and could not have been known to any but the inhabitants of the New World, for it was here that they originated and here that they were utilized exclusively. They include corn, tomatoes, potatoes, the capsicum peppers, many kinds of beans, squashes, and pumpkins, turkey, pineapple, chocolate and vanilla, peanuts and pecans. As European explorers returned, they took these new and exotic products with them to every corner of the Old World, and it was not long before New World foods were changed and adapted to fit into traditional cuisines, adding original and valuable dimensions, to the nutritional and gastronomic experience.But that was only the beginning of the story, for these new foods, venturing forth to unknown lands, were transformed and refashioned along the way. Then they came back to their native shores, brought by the many immigrants who settled America, dressed up in new seasonings, prepared with a variety of new techniques, remodeled and reworked through the traditions of their adopted cuisines. And once they had returned to their original homeland, they were transformed yet again, to fit into the shifting patterns of an emergent American cuisine.Imagine, Elisabeth Rozin asks, what Italian cooking would be without tomatoes, Irish food without potatoes, Indian curry without the fiery capsicum pepper or Hungarian fare without paprika, and French or Viennese cuisine without chocolate and vanilla? Yet it's been only five hundred years since these foods were found in the New World and brought back to the Old.Each food has a story: how it was discovered, how it was greeted in its adopted countries then integrated into the Old World cuisine, how it returned here in dishes that immigrants brought with them, and how it has become a part of mainstream American cooking. And Elisabeth Rozin's 175 recipes -- interlaced with her intriguing sidebars -- tell the story. To wit:Corn dishes: From Grits Milanese and Chinese Crab & Corn Soup to Blue Corn & Pepper Frittata and Maple-Corn Coffee CakePotato dishes: From Potato Chowder with Roasted Garlic and Deluxe Scalloped Potatoes to Potato Latkes and Sweet Potato PonePepper dishes: From Island Pepper Pot and Southwest Lamb Chili to Chicken Paprika and Sweet Pepper FocacciaTomato dishes: From Gazpacho and Tomato Chutney to Creole Spaghetti Sauce and Sun-Dried Tomato PestoBean and Squash dishes: From Curried Lima Chowder an...
China Moon Cookbook
The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp is the chef/owner of one of San Francisco-s most popular restaurants, author of a ?magicalO (Barbara Kafka) first cookbook, and a gifted teacher. She is also the inventor of ?Chinese bistro,O a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream. It-s East meets Westódazzlinglyóin ?A truly original culinary mindO (Kirkus) Winner of a 1992 IACP/Julia Child Cookbook Award. Selection of the Book-of-the-Month Club-s HomeStyle Books. 146,000 copies in print.
Chinatown New York
A lush, vibrant tour of the people, places, and food that make New York City's Chinatown one of the world's most celebrated neighborhoods In the mid-nineteenth century, Chinatown became the destination for a small influx of Chinese immigrants. Today, this area boasts the largest concentration of Chinese in the Western Hemisphere, abundant fruit and fish markets, restaurants, and sundry retail shops. Chinatown New York provides a cultural snapshot of this captivating place through its immigration history, temples, associations, the stories of people who have lived there for generations—and the recipes that make its food scene buzz. Ann Volkwein invites readers to explore Chinatown's hundreds of restaurants, which stretch to the outer reaches of the neighborhood. Readers can enjoy fresh seafood cooked Hong Kong-style at Fuleen Seafood, see a colorful array of dumplings at Dim Sum GoGo, or stop by Hop Kee Restaurant, a subterranean space on Mott Street and a neighborhood classic. And the book is peppered with mouthwatering recipes from neighborhood chefs—including Longevity Noodles, Shredded Duck Dumplings, and Shanghainese Pork Shoulder. Next, Volkwein encourages the reader to celebrate the Chinese New Year with neighborhood residents by attending the parade down East Broadway and preparing a symbolic feast. From there, she takes readers to Ten Ren Tea, where owners Mark and Ellen Lii brew the perfect cup of tea in a traditional ceremony. Of course, no visit to Chinatown would be complete without a walk through its food markets and herbal medicine stores, and the book demystifies some of the more unusual finds, from dried bird's nest to opo squash. Filled with vibrant photography that captures the vitality of this fascinating place, Chinatown New York offers readers an intimate look at one of New York's most beloved neighborhoods.
Chinese Cooking for Beginners
Chinese Cooking for Beginners : More Than 65 Recipes for the Eager Cook (Ethnic Kitchen) by Helene Siegel 1st Published in 1992 by Harpercollins
Chinese Cooking for Dummies
Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy! The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to: Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking Choose and season a wok, select a chef’s knife, plus other basic tools of the trade Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes: Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb With sixteen pages of tempting, full-color photographs, several black-and white illustrations, and humorous cartoons, Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!
Chinese Cooking Made Easy
This useful book explains the principles of Chinese cuisine, enabling the home cook to achieve the harmonious blend of flavours, colours and textures essential to the success of any Chinese dish. Every recipe is completely authentic, and has been specially written and tested for this book. The easy-to-follow instructions and professional tips on particular techniques and serving suggestions help to ensure success every time. The book includes over 300 step-by-step colour photographs taking you through every stage of preparation, and sumptuous images of every finished dish.
Chinese Cooking Made Easy
Here is the cookbook for people who want to cook Chinese food but are afraid that it is too time-consuming and complicated. Most of these recipes can be prepared in about 30 minutes using the oven, microwave, and nonstick pans in place of the traditional wok. 250 color photographs.
Chinese Cuisine
Susanna Foo has consistently been acclaimed for serving the best and most exciting Chinese food in North America. Gourmet, Food & Wine, Esquire, Zagat and the James Beard Society have all singled her out as one of America's leading chefs. Now Susanna Foo shares the recipes that established her reputation, and the results are nothing short of revolutionary. The book will open a new world to those who are intimidated by the strange ingredients and complicated techniques of Chinese cooking. Foo's recipes don't call for the usual combination of soy sauce, sesame oil, rice wine, vinegar and sugar, and they don't rely on complicated stir-frying. Instead, they feature simple techniques and readily available fresh ingredients. With this book, you'll be able to duplicate Foo's elegant yet simple food: --Curried Chicken Dumplings --Crab Sui Mei with Red Bell Pepper Sauce --Cold Beer Shrimp --Seafood Wonton Soup --Fresh Water Chestnut, Arugula and Endive Salad --French Beans and Asparagus with Mu