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Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication--but...
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2024 ALA Youth Media Awards (SCPL-YS)
Illinois Libraries Present Fall 2023
September Buzzworthy Books Kids
Illinois Libraries Present Fall 2023
September Buzzworthy Books Kids
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"The origin stories of each Chinese dish told using the framework of Chinese cuisine-oftentimes based in folklore, both ancient and contemporary"--
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Amy Wu volume 1
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Amy is determined to make a perfect dumpling like her parents and grandmother do, but hers are always too empty, too full, or not pinched together properly.
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"The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes. While briefly living on different continents, Judy, Bill, Sarah, and Kaitlin Leung created the beloved blog The Woks of Life to document their family's history and traditions through food. Now, in their first cookbook, they present an in-depth and unique approach to the Chinese table with stories and recipes from each...
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"An eye-opening and soul-nourishing journey through Chinese food around the world. From Cape Town, South Africa, to small-town Saskatchewan, family-run Chinese restaurants are global icons of immigration, community and delicious food. The cultural outposts of far-flung settlers, bringers of dim sum, Peking duck and creative culinary hybrids, Chinese restaurants are a microcosm of greater social forces. They are an insight into time, history, and...
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Food is an important part of Chinese culture. Meals are a time for families to be together, and special foods are eaten during festivals and celebrations. Readers learn about the connection between Chinese history, culture, and cuisine through informative main text and fact boxes. Along the way, they also find colorful photographs of a variety of tasty Chinese dishes. This is also a hands-on learning experience, as readers are invited to make their...
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This 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 and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly...
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Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook! Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to...
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From growing up in Beijing to attending culinary school in California, to making her name in the restaurant world and on Top Chef, today Shirley Chung is dishing out new and dazzlingly delicious takes on Chinese cuisine. These recipes are fresh and inspired, yet approachable for home cooks. Here are a few you won't want to miss: Sweet-and-Sour Baby Back Ribs, Five-Spice Seared Duck Breast with Kumquat Mustard, Scallion Pancakes with Hazelnut Pesto,...
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Adult - AAPI Month
Fresh Starts
OBD Asian American and Pacific Islander Heritage Month - ADULT (May)
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Fresh Starts
OBD Asian American and Pacific Islander Heritage Month - ADULT (May)
More Lists...
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"At the news of her mother's death, Natalie Tan returns home. The two women hadn't spoken since Natalie left in anger seven years ago, when her mother refused to support her chosen career as a chef. Natalie is shocked to discover the vibrant neighborhood of San Francisco's Chinatown that she remembers from her childhood is fading, with businesses failing and families moving out. She's even more surprised to learn she has inherited her grandmother's...
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Winner of an IACP/Julia Child Cookbook Award
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...
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"100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine. When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about Zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over hundreds,...
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"A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn's lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisine. Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food--specifically, excellent tsang ying tou, or "flies' head," a dish of chopped budding chives kissed with...
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"From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America,"--Amazon.com.
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