Kategoria BISAC: Cooking >> Regional & Ethnic - Chinese

The Wisdom of the Chinese Kitchen is a daughter's tribute--a collection of personal memories of the philosophy and superstitions behind culinary traditions that have been passed down through her Cantonese family, in which each ingredient has its own singular importance, the preparation of a meal is part of the joy of life, and the proper creation of a dish can have a favorable influence on health and good fortune. Each...

Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and...

- Provides more than 300 authentic Chinese recipes for curing specific ailments and for promoting happiness and vitality

- Explains the theories behind traditional Chinese beliefs about health and diet and reconciles these beliefs with contemporary Western medical knowledge

- Includes a complete fitness program centered on the popular Chinese qi gong exercises

Through 5,000 years of recorded history the Chinese have developed an unequaled pharmacopoeia of food remedies and have turned this knowledge into a delicious...

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...

A memorable and mouthwatering cook s tour of today s China

As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China s exploding food scene. When she decided to enroll in a local cooking school held in an unheated classroom with nary a measuring cup in sight she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a rice bowl (living wage); a...

"Chicken fried rice, sweet and sour pork, and an order of onion rings, please."

Chinese restaurants in small town Canada are at once everywhere - you would be hard pressed to find a town without a Chinese restaurant - and yet they are conspicuously absent in critical discussions of Chinese diasporic culture or even in popular writing about Chinese food. In Eating Chinese, Lily Cho examines Chinese restaurants as spaces that define, for those both inside and outside the community, what it means to be Chinese and what it means to be Chinese-Canadian.

Despite...

Quand on evoque la cuisine chinoise, il faut plutot parler des cuisines chinoises car l'aspect regional est fondamental a la comprehension de cette cuisine. Traditionnellement, on evoque huit grandes cuisines...