Author and illustrator Carolyn Phillips demystifies the rich, nuanced culinary institution of teahouse snacks in The Dim Sum Field Guide, a pocket-size, definitive resource featuring 80 hand-drawn illustrations. With entries for all the dim sum classics--including siu mai, xiaolongbao, char siu, roast duck, and even sweets like milk tarts and black sesame rolls--this handy reference is perfect for bringing on-the-go to your next dim sum outing. Armchair travelers and Asian food enthusiasts alike will be delighted by this detailed yet accessible look at the distinctly Chinese art of eating well.
— NPR's Best Books of 2016
“A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”—David Chang, Momofuku Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.
Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.
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.
2017 Nominee for IACP Cookbook Award: International
Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers).
The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a “land of fish and rice.” For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar’s Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China’s most fascinating culinary regions.
Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South.
– Epicurious: Best Cookbooks of 2016
From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture.
The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder.
In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature.
Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans.
At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today.
A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.
A Square Meal features 25 black-and-white photographs.
People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home – without requiring significant investments in time and money to do so.
Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate.
In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy.
An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.
Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.
For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.
With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.
Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.
The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
From the Trade Paperback edition.
Winner of the James Beard Award
Author of #1 New York Times Bestsellers In Defense of Food and Food Rules
What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
From the Trade Paperback edition.
A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef.
These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region:
• The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge
• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples
• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts
• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey
• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste
• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts
There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.
Includes a Foreword by George R. R. Martin
From the Hardcover edition.
Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.
In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.
Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
This cookbook is a collection of the most popular recipes shared on my blog, Just One Cookbook, over the past three years. It includes classic Japanese recipes like chawanmushi, gyudon and kitsune udon, as well as modern favorites like California rolls and green tea ice cream. Enjoy!
Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.
It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys.
Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler).
The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.
In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China.
The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice.
North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.
Millions of viewers tuned in to watch Christine sweep the thrilling MasterChef Season 3 finale, and here they can find more of her deftly crafted recipes. They'll discover food that speaks to the best of both the Vietnamese diaspora and American classics, personable tips on how to re-create delicious professional recipes in a home kitchen, and an inspirational personal narrative bolstered by Ha's background as a gifted writer. Recipes from My Home Kitchen will braid together Christine's story with her food for a result that is one of the most compelling culinary tales of her generation.
Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.
The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.
The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.
Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.
In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt is a supremely entertaining, multi-layered masterpiece.
From the Trade Paperback edition.
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.
Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.
Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.
With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.
The writer has carefully written the description to each of the recipes so that following them should be as easy as 1, 2, 3. What's more is that, the unique secrets which will authenticate your Chinese cooking are also included in the book. Now, more than ever, you will be encouraged to try out Chinese stir fry recipes because you are guaranteed that your home is going to come alive with true Chinese fragrances.
And it is not just the dishes that are going to surprise you; the book itself is quite presentable and easy to read. It has been neatly divided into five sections, giving you stir fry recipes with vegetables, chicken, beef, noodles and rice. You will have no difficulty finding or following a recipe through this book.
Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight. You'll never have a reason to order take-out again.
While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.
Vietnamese enjoy meat dishes as well. In these pages you’ll find many great recipes for chicken, beef, pork, seafood, frog and even silk worm pupae! Vietnam has no shortage of desserts however, and if you have a sweet tooth, you will enjoy one of my favourites: black glutinous rice and yogurt sweet soup.
Packing school lunches for fussy children can be a chore. Parents are bored of making the same old soggy sandwiches every day, and your picky eaters don’t even show any appreciation when they return their lunchboxes with uneaten veggies and scrappy bits. What if you could entice your children to eat balanced lunches every day? Even better: how do you transform the routine of unoriginal packed lunches into a joy for yourself?
Inspired by the Japanese tradition of the bento box—a home-packed meal served in a box with compartments containing different foods—Yummy Kawaii Bento reinvents the concept of the stale packed lunch. Learn to make your very own creative bento boxes and turn the law of “don’t play with your food” on its head by reimagining dishes as colorful cartoon characters. Entice your children with:
• Teddy bear-shaped mini pizzas
• Hot “dog” buns
• Scrambled egg chicks
• Porky pastas
• Panda bamboo salads…and many more edible critters!
With more than 160 step-by-step tutorials on how to assemble balanced bento boxes, create food art, and cook individual recipes that bridge the East and the West, Yummy Kawaii Bento turns food preparation into an art and makes eating fun again for both parent and child. Soon, your children will boast to their friends about their lunches, and your spouse might even ask for his or her own takeaway lunch! Lunchtime, or dinnertime, will never be the same again.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp was a gifted teacher and the chef/owner of one of San Francisco's most popular restaurants. She was also the inventor of Chinese bistro, 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.
Let "Traditions of South Korean Cooking: Learning the Basic Techniques and Recipes of the South Korean Cuisine" guide you through your journey into the authentic Korea cuisine. Packed with simple recipes, tips, and a little history, this book is your ultimate guide in the fascinating – and delicious! - world of South Korean cooking.
“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly
Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.
Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:
• Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette
• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters
• Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup
• Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet
• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash
• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks
• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run
With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!
Kibō was written by Japanese culinary authority Elizabeth Andoh, who was in her Tokyo kitchen when the Great Eastern-Japan Earthquake struck. Over the following months she witnessed the strength of the people of the Tohoku region—one of the largest miso- and sake-producing areas in Japan—as they struggled with the effects of the resulting tsunami and nuclear accident. She was inspired to write Kibō (meaning “brimming with hope”) to not only tell the story of the food of the Tohoku region but also to document the experiences of its people, both before and after the disaster. This lushly photographed original eBook will honor the region and its rich culture on the first anniversary of the earthquake, with a portion of the proceeds going to Japanese recovery efforts.
In Simple Asian Meals, Simonds presents over 100 recipes for accessible Chinese, Japanese, Thai, and Vietnamese specialties--packed with fresh, seasonal ingredients and health-giving benefits from immune support to ease of digestion to cholesterol reduction. Almost all her dishes require only one pot to prepare, and to make meal preparation as manageable as possible, she also provides freezing and storing techniques, recipe variations for convenience and personal taste, and lists of basic staples readers should always keep on hand.
Colorful, comprehensive, and informed by Simonds's own culinary travels and memorable moments in Asia, Simple Asian Meals is every home chef's guide to creating exquisitely flavored Asian cuisine quickly and effortlessly.
Asian Tofu’s nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way.
For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side.
For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.
Some of the dishes include:
Braised Chinese Five-Spice Duck, Fried Lanzhou La Mian (Noodles), Emperor Herbal Chicken, Pork Ribs With Winter Melon Soup, Chinese-style fragrant rice and more.
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.
In addition to recipes The Complete Book of Japanese Cooking includes menu plans and a complete glossary of Japanese cooking terms and methods. An informative introduction explains the traditions of Japanese cuisine and line drawings illustrate precisely how Japanese foods are prepared, what special ingredients look like, and the proper culinary equipment to use in their preparation. This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who have yet to taste its delights.
Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.
Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including:
Crispy Drunken Chicken
Shrimp in Caramel Sauce
Grilled Lemongrass Pork
Beef and Curry Sliders
Coconut Curry Tofu
Lettuce Wrap Banh Mi
Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.
Authentically flavored dishes such as Crispy Spring Rolls, Gingery Pork Pot Stickers, Korean Green Onion Pancakes, Soba Noodles with Stir-Fried Shiitake Mushrooms, Salt and Pepper Squid, and Pork Tonkatsu will be delicious additions to any gluten-free repertoire.
Along with sharing approachable and delicious recipes, Russell demystifies Asian ingredients and helps readers navigate the grocery store. Beautifully photographed and designed for easy weeknight eating, this unique cookbook’s wide range of dishes from a variety of Asian cuisines will appeal to the discriminating tastes of today’s gluten-free cooks.
From the Trade Paperback edition.
In a city with so many great sandwich joints, Num Pang Sandwich Shop is a standout, receiving high praise from numerous sources including Bon Appétit and Zagat. First opened in 2009 by Ratha Chaupoly and Ben Daitz, the restaurant introduced New York City to Cambodian-inspired sandwiches and sides. Today, there are six locations in the city with more in the works. Num Pang sandwiches are similar to Vietnamese banh mi, but what makes them so special is the inventive fillings, ranging from Glazed Five-Spice Pork Belly to Seared Coconut Tiger Shrimp to Hoisin Meatballs. The book provides recipes for all the fan favorites as well as ones for condiments like Pickled Five-Spice Asian Pears, sides like the Sambal Chili–Glazed Chicken Wings, soups and stews like Curried Red Lentil Soup, salads like Green Papaya Salad, and drinks like Cambodian Iced Coffee. With touches of graffiti art inspired by the chain’s signature urban, hip-hop style, Num Pang looks just as bold as the mouthwatering recipes taste.
Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes in this Asian cookbook that will excite anyone yearning after new and delicious ways to approach the tastes of the East. Cultural lines blur as they explore the breadth of Asian cuisine to bring you dishes inspired by the cooks of Bali, Malaysia, Thailand, Vietnam, Japan, and many more. The food is imaginative, approachable and can just as successfully be brought to life at a sophisticated dinner, a lazy lunch, or a cool party—or very simply as a tasty little snack. These Asian recipes of appetizers and finger foods, illustrated with the cutting-edge photography of Edmond Ho, are exquisitely presented to provide huge impact. Sure to ignite the creative spirit in those who love to cook, Asian Tapas will have you eager to get into the kitchen to chop, slice, mix and blend your way through its imaginative and enthralling recipes to recreate the flavors of the East.
Tapas Recipes include:Tangy Crab Salad SandwichesAromatic Lamb Seekh KebabsWagyu Beef Salad RollsHar Kow Shrimp Focaccia BunsAbalone Windmill DumplingsGrilled Chicken and Fish Tandoori StripsCrisp Starfruit and Asparagus Salad with Sweet Chinese SausagesRoast Duck Vegetable Rolls with Lemon Soy DipTropical Mango SushiSashimi Salad Rolls with Wasabi DipFlaky Cashew Nut Puff Pastry SquaresSpiced Sumatran Coffee (Cafe Brulot)
WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD
A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as young travelers in Tibet—bring home the enticing flavors of this other China.
For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes—from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots—photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.
In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers).
Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes.
Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights.
Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs.
From the Hardcover edition.
The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet. As the world’s largest producer of fruits and vegetables, China boasts an impressive array of meat-free, egg-free, dairy-free dishes that has also made its cuisine one of the earth’s healthiest. From tasty appetizers to mouthwatering desserts, The Chinese Vegan Kitchen is a collection of easy yet authentic recipes from the various culinary regions of China—Canton, Hunan, Peking, Shanghai, Sichuan, Taiwan, Tibet—that you can prepare in your own kitchen with ingredients readily available in western supermarkets. This book features:
•225 delicious and nutritious recipes for appetizers, soups, salads, noodle dishes, rice dishes, tofu and other main dishes, side dishes, and desserts
•Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrate, and dietary fiber for every recipe
•Cooks’ tips throughout
•A glossary of ingredients and where to find them
This is vegan cooking like you’ve never experienced it—but you will be coming back to this irresistible collection time and again.
Imbruce recounts the development of Chinatown’s food network to include farmers from multimillion-dollar farms near the Everglades Agricultural Area and tropical "homegardens" south of Miami in Florida and small farms in Honduras. Although hunger and nutrition are key drivers of food politics, so are jobs, culture, neighborhood quality, and the environment. Imbruce focuses on these four dimensions and proposes policy prescriptions for the decentralization of food distribution, the support of ethnic food clusters, the encouragement of crop diversity in agriculture, and the cultivation of equity and diversity among agents in food supply chains. Imbruce features farmers and brokers whose life histories illuminate the desires and practices of people working in a niche of the global marketplace.
Dairy products are important foods in traditional Ayurveda; however, for every milk-based food that Ayurvedic healers revere, there is an equally effective whole-food, vegan alternative.
Following the same nutritional principles as traditional Ayurveda, Talya created over 120 delicious recipes that provide healing flavors and harmony to the mind and spirit. Easy-to-follow symbols on each recipe page show how the unique chemistry of that recipe can be used to balance the body'’s constitution. Since a healthy digestive system is at the core of ayurvedic medicine, these recipes will keep you on track and in good health.
Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients.
Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.
Whiskey is in the midst of a huge renaissance. Ten years ago, the United States housed sixty-nine craft distillers; today, there are more than four hundred. Exports of Scotch whisky grew 12 percent just last year. Sales are skyrocketing, and specialty bars are popping up around the country, from New York City to Chicago to Houston.
Yet whiskey drinkers—especially novices—are more confused than ever. Over the past decade, whiskey expert Heather Greene has been bombarded with thousands of questions, including: Can I have ice in my whiskey? Why is it sometimes spelled "whisky"? What makes bourbon different? As New York City’s first female whiskey sommelier, Greene introduces audiences to the spirit’s charms and challenges the boys' club sensibilities that have made whiskey seem inaccessible, with surprising new research that shows the crucial importance of "nosing" whiskey. Through lively tastings, speaking engagements, and classes such as the popular "Whiskey as an Aphrodisiac," Greene has been demystifying whiskey the way Andrea Immer did wine a decade ago.
In this lively and authoritative guide, Greene uses bright visuals, an easy-to-read format, and the familiar vocabulary of wine to teach readers about whiskey and encourage them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life—and including recipes for delicious cocktails by some of today’s most celebrated mixologists—Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.
The first part, "Mastering the Fundamentals," provides instruction on the arts of steaming and stir-frying; the preparation of rice, panfried, and braised dishes; the proper selection of produce; and the fine arts of chopping and slicing. Part Two, "The Art of Celebration," concentrates on the more elaborate, complex, and meaningful dishes -- such as Shark's Fin Soup and West Lake Duck -- that are usually made with rare ingredients, and sweets such as Water Chestnut Cake and Sesame Balls. The final part, "Achieving Yin-Yang Harmony," explores the many Chinese beliefs about the healing properties of ginseng, gingko nuts, soybeans, dong quai, and the many vegetable and fruit soup preparations that balance and nourish the body. The stories and recipes combine to demonstrate the range of Cantonese cooking, from rich flavors and honored combinations to an overall appreciation of health, well-being, and prosperity.
In addition to the recipes, Young provides a complete glossary of dried herbs, spices, and fresh produce, accompanied by identifying photos and tips on where to purchase them. Unique traditional dishes, such as Savory Rice Tamales and Shrimp Dumplings, are also illustrated step by step, making the book easy to use. The central full-color photo section captures details of New Year's dishes and the Chinese home decorated in celebration, reminding one that these time-honored traditions live on, and the meals and their creation are connections to the past.
When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian.
With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire.
Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.
Mention "wok cooking," and one immediately visualizes a huge wok being wielded above a mighty flame. One also thinks Asian "comfort food"—with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home.
Wok stir-frying is one of the best and quickest cooking methods out there. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved. Plus, it's single dish cooking at it's finest!
In Wok Cooking Made Easy, you'll find nutritious and easy-to-prepare Asian wok recipes compiled for a Western audience.
Favorite wok recipes include: Spinach with Garlic stir-fry Hot and Spicy Sichuan Tofu Sliced Fish with Mushrooms and Ginger Classic Sichuan Chicken with Dried Chilies Thai Fried Rice Five Spice Chicken.
All of the recipes in this cookbook are light, healthy and tasty, nor do they require special skills to prepare. May this cookbook bring endless cooking pleasure as you venture into the world of Asian cuisine.
The most culturally distinct region of the Seven Kingdoms, Dorne is the sun-soaked desert land characterized by its unique customs and brash resistance to the Iron Throne. The Dornish people are known for their bold passions—perhaps best exemplified by the Red Viper himself, Oberyn Martell—and this fiery temperament has yielded a perfect pairing: their delicious cuisine. Packed with fresh flavor, zesty seasonings, and plenty of heat, this eclectic sampling of Southern delights can be enjoyed all year round, with savory fare to warm your bones in Winterfell and frozen desserts to help you keep cool in Sunspear. Inside, you’ll find:
• Succulent starters: Lemon-Egg Soup; Spicy Shrimp; Roasted Chickpeas.
• Mediterranean-style mains: Lamb with Honey, Lemon, and Fiery Peppers; Eggs and Spicy Sausage; Green Peppers Stuffed with Cheese; Spicy Flatbread.
• Tasty treats: Blood-Orange Granita; Candied Kumquats; Figs Stuffed with Nuts.
With all the imagination, authenticity, and tongue-in-cheek humor that won A Feast of Ice and Fire a cult following, From the Sands of Dorne is an oasis for foodies everywhere.
Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are synonymous with celebration and coming together for happy times. They're an icon of American culture, reflecting heritage, region, season, occasion, and era. And they always have been, throughout history.
In American Cake, Anne Byrn, creator of the New York Times bestselling series The Cake Mix Doctor, takes you on a journey through America's past to present with more than 125 authentic recipes for our best-loved and beautiful cakes and frostings. Tracing cakes chronologically from the dark, moist gingerbread of New England to the elegant pound cake, the hardscrabble Appalachian stack cake, war cakes, deep-South caramel, Hawaiian Chantilly, and the modern California cakes of orange and olive oil, Byrn shares recipes, stories, and a behind-the-scenes look into what cakes we were baking back in time. From the well-known Angel Food, Red Velvet, Pineapple Upside-Down, Gooey Butter, and Brownie to the lesser-known Burnt Leather, Wacky Cake, Lazy Daisy, and Cold Oven Pound Cake, this is a cookbook for the cook, the traveler, or anyone who loves a good story. And all recipes have been adapted to the modern kitchen.
Cherished holiday recipes include steamed buns and fish congees for birthdays, vegetables prepared during the Lunar New Year, and rice dumplings made for the Dragon Boat Festival. All the essential techniques of the Chinese kitchen are represented, including stir-frying, steaming, roasting, stewing, braising, and more.
A volume to cook from, to share, and to read as a memoir in its own right, My Grandmother's Chinese Kitchen celebrates a great culinary tradition by sharing family wisdom and timeless recipes.
A delectable and satisfying read for both Tabasco fans and business buffs, McIlhenny's Gold is the untold story of the continuing success of an eccentric, private company; a lively history of one of the most popular consumer products of all times; and an exploration of our desire to test the limits of human tolerance for fiery foods.