Kategoria BISAC: Cooking >> Regional & Ethnic - Chinese

Good Luck Life is the first book to explain the meanings of Chinese rituals and to offer advice on when and how to plan for Chinese holidays and special occasions such as Chinese weddings, the Red Egg and Ginger party to welcome a new baby, significant birthdays, and the inevitable funeral. Packed with practical information, Good Luck Life contains an abundance of facts, legends, foods, old-village recipes, and quick planning guides for Chinese New Year, Clear Brightness, Dragon Boat, Mid-Autumn, and many other festivals.

Written with warmth and wit, Good Luck...

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...

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...

"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...

Mary Sia's Chinese Cookbook has been a classic of Chinese cookery since it was first published in 1956. This fourth edition features all 300 of the original recipes, ranging from simple, everyday fare to more elaborate dishes for entertaining, as well as essays by Mary Sia. An all-new food glossary provides up-to-date names for ingredients along with advice on appropriate substitutions and sources for 21st-century cooks. The work also includes an introduction by Rachel Laudan, renowned food historian and author of The Food of Paradise: Exploring Hawai'i's Culinary Heritage.

"The YWCA...