Every Grain of Rice: Simple Chinese Home Cooking
Type: BOOK - Published: 2013-02-04 - Publisher: W. W. Norton & Company
A culinary reference features southern Chinese recipes, shares a comprehensive introduction to key seasonings and techniques, and offers such options as smoky eggplant with garlic, twice-cooked pork, and emergency midnight noodles.
Mastering the Art of Chinese Cooking
Type: BOOK - Published: 2012-05-18 - Publisher: Chronicle Books
This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes
Land of Plenty
Type: BOOK - Published: 2003 - Publisher: W. W. Norton
A collection of traditional Sichuanese recipes, drawn from the author's two-year experience with regional chefs and complemented by detailed cooking methods, features a range of dishes and includes an ingredient glossary and a listing of twenty-three key Chinese flavors. 20,000 first printing.
Land of Fish and Rice: Recipes from the Culinary Heart of China
Type: BOOK - Published: 2016-10-18 - Publisher: W. W. Norton & Company
“Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” —Julia Moskin, New York Times 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
Type: BOOK - Published: 2003 - Publisher: Penguin Books, Limited (UK)
One of the great cuisines of the world, the cooking of the Sichuan (Szechwan) region of south-west China is legendary for its sophistication and diversity, but is known in the West for just a few dishes. Real Sichuanese food is unlike any other. Famously spicy and exciting (thanks to the