The oldest continuing civilization in the world, China is not much larger in area than the United States. However, its population is over four times as large. With only 13 percent of its land available for growing, food is highly valued. Discover the importance that culture, landscape, and tradition play in Chinese cooking.
Armed with the fundamental techniques, she set out to give ancient tradition a modern twist and bring the joys of Chinese cooking to all.
Now, people from all over the globe flock to her popular restaurant in Sydney, billy kwong. But in this book, she brings her delicious recipes to Chinese food lovers everywhere. Simple Chinese Cooking demystifies the preparation of Chinese cuisine—with ingredients that are readily available in any grocery store, and recipes that are friendly and easy-to-follow.
From soy sauce chicken and steamed fish fillets with ginger and spring onions, to prawn wonton soup, this book offers delicious everyday meals, as well as dishes that are perfect for entertaining.
With succulent 4-color photographs throughout and step-by-step instructional pictures, Simple Chinese Cooking will guide anyone to create a delectable feast. Throw away that take-out menu and turn to one of the recipes in this wonderful new cookbook.
For American readers, you will notice differences in naming cuts of meats and some ingredients- not a big deal, just look it up on the internet. On the whole, a great book and it will continually be a useful reference for me. Jan 16 Update: Still using it and loving it!
We've tried many recipes and have our favorites. I very much enjoy Chinese foods but have never found a cookbook that suited me. Not until I found this one. First, the title got my attention. That's what I needed. Then, I discovered why. All of the sauces and seasonings used in the recipes can be purchased in just about any large grocery store and certainly in Asian markets.
Prep work is minimal and cooking in a wok has turned out to be quite interesting and kind of fun. Woks just don't act like skillets! I've had the book for only a short while now and have already made dishes with shrimp, beef, and pork. All of them were fairly simple and foolproof to make and were delicious. I just might have to go and buy a few more cookbooks by this lady. Having grown up all my life in Asia and then moving far away from home to Australia, I was caught off-guard.
I realized after I moved to Australia that I had no freaking clue how to put a proper, authentic Chinese meal together! Anyway, I bought this book as a gift for a girlfriend but before I could give it to her she went out and bought the very same copy at the local book megastore.
So I took my copy home and began cooking the recipes and WOW! Really simple and I love the flavours. Very proud of myself too for being able to produce such dishes. THe pictures make my mouth water everytime During a trip to China during which we had some wonderful food, a fellow traveler recommended this book as a good guide to recreating some of the simple, yet terrific dishes we were eating.
Simple Chinese Cooking demystifies the preparation of Chinese cuisine—with ingredients that are readily available in any grocery store, and recipes that are friendly and easy-to-follow. From soy sauce chicken and steamed fish fillets with ginger and spring onions, to prawn wonton soup, this book offers delicious everyday meals, as well as dishes that are perfect for entertaining. With succulent 4-color photographs throughout and step-by-step instructional pictures, Simple Chinese Cooking will guide anyone to create a delectable feast.
This volume is the first to combine textual analysis of food media texts with interviews with media production staff, reality TV contestants, celebrity chefs, and food producers and retailers across the artisan-conventional spectrum. Intensified media interest in food has seen food politics become a dominant feature of popular media—from television and social media to cookbooks and advertising. This is often thought to be driven by consumers and by new ethics of consumption, but Media and Food Industries reveals how contemporary food politics is also being shaped by political and economic imperatives within the media and food industries.
It explores the behind-the-scenes production dynamics of contemporary food media to assess the roles of—and relationships between—media and food industries in shaping new concerns and meanings with respect to food. Kylie Kwong, one of Australia's most-loved chefs, unlocks the secrets of great Chinese cooking in this collection of her favourite dishes. Lantern is proud to publish many of Australia's most celebrated cooks and chefs.
Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf.
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