A COOKS GUIDE TO ASIAN VEGETABLES

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Cook S Guide To Asian Vegetables

Author : Wendy Hutton
ISBN : 9781462907168
Genre : Cooking
File Size : 58.8 MB
Format : PDF, ePub, Mobi
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Here at last is a book which all cooks need to know about the fast-growing list of Asian vegetables found in Asian grocery stores and specialty gourmet shops. With attractive watercolors and photographs, A Cook's Guide to Asian Vegetables helps you identify more than 170 vegetables and vegetable products commonly used in Asian cuisine and sold world-wide. Categories include: Beans, peas, pulses Cabbage and other leafy greens Fruiting vegetables Gourds and melons Herbs Mushrooms and other fungi The onion family Preserved vegetables Seaweeds Tofu and other soy products Tubers, stems, and roots Any many more! This Asian cookbook offers insightful tips on how cooks have used the vegetables throughout history; their appearance, nutritional content and flavor; selection, storage and preparation as well as information on traditional Asian herbal remedies and folk beliefs. Fresh, dried and preserved vegetables and herbs are described in this volume, together with simple recipes from around Asia that demonstrate how various vegetables can be served. This cookbook also features over 100 recipes to craft delicious vegetable dishes from all over Asia.
Category: Cooking

Beyond Bok Choy

Author : Rosa Lo San Ross
ISBN : 1885183232
Genre : Cooking
File Size : 64.40 MB
Format : PDF, ePub, Mobi
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Describes how to cultivate, store, and use Chinese greens, gourds, squashes, roots, tubers, beans, and herbs, and includes seventy recipes
Category: Cooking

A Cook S Guide To Chinese Vegetables

Author : Martha Dahlen
ISBN : 9781935842033
Genre : Cooking
File Size : 45.10 MB
Format : PDF, Kindle
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This electronic book is the sixth incarnation of my “vegetable book”. The very first version, covering 30 vegetables, was named A Guide to Chinese Market Vegetablesand appeared in 1980. It was extraordinarily popular (on the best seller list of the South China Morning Post for almost a year), so we did the obvious, producing its sequel, A Further Guide to Chinese Market Vegetables. In 1982, the two were combined in a single volume, A Popular Guide to Chinese Market Vegetables, which was sold internationally. After it went out of print, I updated the text and republished it as A Cook’s Guide to Chinese Vegetables (1992). In 1995, I revised the text substantially for a second edition. This electronic book is essentially the same as the 1995 print edition, with the addition of two vegetables (chard, mitsuba) that had been only in the earliest editions. It differs from the original in that page numbers have been replaced by bi-directional hypertext links, and the illustrations have been moved to the beginning of each section. The purpose of this book is to provide practical information for someone buying fresh produce in a Chinese or Asian market. The seasonal variety of roots, shoots, greens and melons can be fascinating but ultimately daunting. What is it? How do I choose a good one? Should it be green or yellow, soft or hard? Peeled or left whole? And then, how to serve it? Is that the flavor it should have, or have I done something wrong? The following pages attempt to answer these questions clearly and concisely. They also attempt to describe how the Chinese prepare vegetables that we consider “Western”. Vegetables do not, after all, owe allegiance to any one nation or culture; preparing the vegetable you know in ways you hadn’t though of can be an adventure too. Thus, in the following pages, each vegetable’s description includes cooking advice for preparing it in both Western and Chinese styles. Many include recipes. For the Chinese comments, both advice and recipes come from Hong Kong cooks—friends, mothers, mothers of friends, and even vegetable vendors (in Hong Kong, it seems, everyone has a recipe!). Consequently the ‘recipes’ tend to be general guidelines rather than elaborate formulas. Good cooking comes from experience—both in choosing fresh produce, and in the actual preparation--plus good taste, and both develop over time. In addition, each vegetable’s description includes brief comments on its nature in terms of Chinese concepts of nutrition. Following this Foreword, there is a brief section describing these concepts in more detail. The essential nature of the foodstuff and its effects on the body as an energy system are not only fundamental to Chinese cooking but also, simply, what every Cantonese housewife knows. How a vegetable or an ingredient acts in the body as it is digested influences what ingredients are cooked together, in what season they are served, and to whom they are served. These are principles of nutrition in dynamic, living systems that have been tested over centuries. Modern Western cuisine, it seems, has nothing comparable. Interestingly, applying these principles produces meals that are not only nutritious but also extraordinarily delicious. New to the 2010 Edition This ePub book differs from the original in that page numbers have been replaced by bi-directional hypertext links, and the illustrations have been moved to the beginning of each section.
Category: Cooking

A Cook S Guide To Chinese Vegetables

Author : Martha Dahlen
ISBN : 0948500093
Genre : Cookery (Vegetables)
File Size : 21.63 MB
Format : PDF, Docs
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This new, and entirely rewritten, edition covers not only shopping and cooking but also assesses the nutritional value of each vegetable - according to Chinese concepts.
Category: Cookery (Vegetables)

Stir Frying To The Sky S Edge

Author : Grace Young
ISBN : 9781416580737
Genre : Cooking
File Size : 35.33 MB
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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
Category: Cooking

Tender

Author : Nigel Slater
ISBN : 0007325215
Genre : Cooking (Fruit)
File Size : 83.70 MB
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Combining reminiscences from a lifetime spent working with and enjoying food, along with cultivation tips for the growing season and a brief history of each garden fruit, TENDER VOLUME II shows you how to use seasonal fruits in simple suppers and indulgent desserts. Organised alphabetically, each fruit is carefully considered in Slater's inimitable, unhurried warm prose, to give you an instinctive understanding of our heritage garden fruits. From a weekday supper of pork chops with cider and apples to a Chinese Sunday roast with spiced plum sauce and old family favourites of a deeply appley apple crumble to traditional fruit ices, Slater shows how the delicious flavours of fruits are the hidden gems in imaginative meat dishes, the backbone of successful home baking, and inspiration for the occasional odd pot of jam.
Category: Cooking (Fruit)

Handy Pocket Guide To Asian Vegetables

Author : Wendy Hutton
ISBN : 9781462907137
Genre : Nature
File Size : 76.53 MB
Format : PDF, ePub
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Learn the essentials of Asian vegetables with this useful and portable reference book. This handy vegetable guide introduces over 50 tropical vegetables commonly found in Indonesia. Each item is described in detail, and local names as well as botanical names are given. Culinary option, tips on buying, storing and preparation of vegetables, and five mouth-watering recipes are included. Illustrated with beautiful color photographs for easy identification of each vegetable, this book is a "must" for vegetable lovers. Periplus Handy Pocket Guides are practical field guides, useful for identifying various natural objects ranging from plants and animals to gemstones and seashells. Each page of each title throughout the series is filled with clear, precise photographs and informative text. Scientific and local language names are given.
Category: Nature

Chinese Healing Foods

Author : Rosa Ross
ISBN : 9780671527990
Genre : Health & Fitness
File Size : 42.46 MB
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Provides more than sixty recipes using the traditional healing foods of Chinese natural medicine, along with important information about their effects and the use of herbs and seasonings
Category: Health & Fitness

The Breath Of A Wok

Author : Grace Young
ISBN : 9781476740249
Genre : Cooking
File Size : 31.6 MB
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Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. 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 recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.
Category: Cooking

Plant Foods For Life

Author : Moe Kamal
ISBN : 9781525529795
Genre : Health & Fitness
File Size : 70.55 MB
Format : PDF, ePub, Mobi
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"Plant Foods for Life" is a one-of-a-kind reference book written to help consumers around the world. An indispensable companion to improve a lifestyle, maintain good health and restore wellness. The author exposes his new approach to assess nutritional and Medicinal foods. A resource book that shows what crop to choose, to avoid and which one is best to eat. "Plant Foods for Life" is an encyclopedia, a produce market manual and natural health store. The book offers an impressive compendium of information of more than 100 vegetables. Topics include: - Botany, market and cuisine - Overall appraisal score - Food risks and benefits - Nutritional quality - Medicinal information
Category: Health & Fitness