Every Grain Of Rice

📒Every Grain Of Rice ✍ Fuchsia Dunlop

Every Grain Of Rice Book PDF
✏Book Title : Every Grain of Rice
✏Author : Fuchsia Dunlop
✏Publisher : Bloomsbury Publishing
✏Release Date : 2019-11-14
✏Pages : 352
✏ISBN : 9781526617842
✏Available Language : English, Spanish, And French

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✏Every Grain of Rice Book Summary : Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

📒Every Grain Of Rice ✍ Ellen Blonder

Every Grain Of Rice Book PDF
✏Book Title : Every Grain of Rice
✏Author : Ellen Blonder
✏Publisher : Clarkson Potter
✏Release Date : 1998
✏Pages : 207
✏ISBN : UCSC:32106015720151
✏Available Language : English, Spanish, And French

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✏Every Grain of Rice Book Summary : Features nearly one hundred authentic recipes, with tips on cooking equipment and techniques, reducing fat, and replacing hard-to-find ingredients

📒Every Grain Of Rice ✍ Fuchsia Dunlop

Every Grain Of Rice Book PDF
✏Book Title : Every Grain of Rice
✏Author : Fuchsia Dunlop
✏Publisher : A&C Black
✏Release Date : 2012-06-07
✏Pages : 352
✏ISBN : 9781408802526
✏Available Language : English, Spanish, And French

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✏Every Grain of Rice Book Summary : A ground-breaking introduction to Chinese home cooking

📒Land Of Fish And Rice ✍ Fuchsia Dunlop

Land Of Fish And Rice Book PDF
✏Book Title : Land of Fish and Rice
✏Author : Fuchsia Dunlop
✏Publisher : Bloomsbury Publishing
✏Release Date : 2019-11-14
✏Pages : 368
✏ISBN : 9781526617859
✏Available Language : English, Spanish, And French

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✏Land of Fish and Rice Book Summary : 'Fuchsia Dunlop, our great writer and expert on Chinese gastronomy, has fallen in love with this region and its cuisine – and her book makes us fall in love too' Claudia Roden 'Fuchsia Dunlop's erudite writing infuses each page and her delicious recipes will inspire any serious cook to take up their wok' Ken Hom 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 cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the Jiangnan larder. Her recipes are a mixture of simple rustic cooking and rich delicacies – some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. Most of the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing and mouth-watering photography, this is an important new work about one of China's most fascinating culinary regions.

📒A Grain Of Rice ✍ Helena Clare Pittman

A Grain Of Rice Book PDF
✏Book Title : A Grain of Rice
✏Author : Helena Clare Pittman
✏Publisher : Delacorte Books for Young Readers
✏Release Date : 2018-06-12
✏Pages : 112
✏ISBN : 9781524765538
✏Available Language : English, Spanish, And French

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✏A Grain of Rice Book Summary : Over 200,000 copies sold! Now with a newly refreshed design, this classic mathematical folktale tells the story of a clever farmer who outwits the Emperor of China and becomes the wealthiest man in the world—all starting with one grain of rice. When a humble farmer named Pong Lo asks for the hand of the Emperor’s beautiful daughter, the Emperor is enraged. Whoever heard of a peasant marrying a princess? But Pong Lo is wiser than the Emperor knows. And when he concocts a potion that saves the Princess’s life, the Emperor gladly offers him any reward he chooses—except the Princess. Pong Lo makes a surprising request. He asks for a single grain of rice, doubled every day for one hundred days. The baffled Emperor obliges—only to discover that if you’re as clever as Pong Lo, you can turn a single grain of rice into all the wealth and happiness in the world! Praise for A Grain of Rice: “Gracefully illustrated. . . . This original story set in fifteenth-century China will captivate readers and perhaps teach them a little about mathematics.” —Booklist “Clever and quietly told in simple, yet evocative language.” —Kirkus Reviews “Any young reader (with calculator handy) will enjoy the tale.” —Scientific American “[A] book that is wise and humorous, and one to be perused and savored.” —School Library Journal

📒The Food Of Sichuan ✍ Fuchsia Dunlop

The Food Of Sichuan Book PDF
✏Book Title : The Food of Sichuan
✏Author : Fuchsia Dunlop
✏Publisher : Bloomsbury Publishing
✏Release Date : 2019-10-03
✏Pages : 496
✏ISBN : 9781526617866
✏Available Language : English, Spanish, And French

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✏The Food of Sichuan Book Summary : 'Cookbook of the year' Allan Jenkins, OFM 'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay Rayner A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, now shortlisted for the Fortnum & Mason Cookery Book Award. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines. 'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

Cooking Rice With An Italian Accent  Book PDF
✏Book Title : Cooking Rice with an Italian Accent
✏Author : Father Giuseppe Orsini
✏Publisher : Macmillan
✏Release Date : 2014-06-10
✏Pages : 176
✏ISBN : 9781466873285
✏Available Language : English, Spanish, And French

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✏Cooking Rice with an Italian Accent Book Summary : It seems safe to say that most Americans whose roots are not in Italy consider pasta the foundation of Italian cuisine (with the possible exception of those who don't see beyond pizza). There's justification in that, of course: In Italy pasta is indeed ever present, in hundreds of forms, served alone and in combination with just about any edible meat, plant, or seafood one can think of, and with an endless variety of sauces, even one named for she who practices the oldest profession. But wait till you see the great dishes that Father Orsini has brought you from the farms and cooks of northern Italy, wonderful dishes based on--rice! No matter what you think, rice was not brought to Italy by Marco Polo. The techniques of rice farming (and presumably some seeds or cuttings) came to Italy in the ninth century with the Arab invasion of Sicily. Rice farming prospered against great odds, thanks to the determination and hard work of Sicilian farmers and the money of the Sicilian elite. And even though Father Orsini's own roots are in the country's south, he readily concedes that northern Italy has raised cooking rice to an art. Cooking Rice with an Italian Accent! will guide you through that art museum of Sicilian rice dishes, with everything from delicious soups (Minestre) to desserts (Dolci), a whole chapter on a fabulous selection of risotti (Risotto, that's right! How'd you guess?), and enough marvelous and often unsuspected rice dishes of many kinds to send you off to the store for a Great Big Bag of Rice. Father Orsini is an experienced cookbook author and an experienced chef, and his readers needn't fear that his recipes are difficult or complicated to follow. They taste really special, but the good father has made them as easy to put together as they are delicious to eat. The history of rice is a bonus for the intelligence; the recipes--from Minestrone to Rice Pudding--are the basic gift for your honest hunger. What more could you ask?

Whole Grains Every Day Every Way Book PDF
✏Book Title : Whole Grains Every Day Every Way
✏Author : Lorna Sass
✏Publisher : Clarkson Potter
✏Release Date : 2013-12-11
✏Pages : 336
✏ISBN : 9780770435356
✏Available Language : English, Spanish, And French

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✏Whole Grains Every Day Every Way Book Summary : Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes. In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them. And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina–Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut–Black Rice Pudding. This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.

📒Cook S Science ✍ The Editors at Cook's Illustrated

Cook S Science Book PDF
✏Book Title : Cook s Science
✏Author : The Editors at Cook's Illustrated
✏Publisher : America's Test Kitchen
✏Release Date : 2016-10-04
✏Pages : 504
✏ISBN : 9781940352473
✏Available Language : English, Spanish, And French

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✏Cook s Science Book Summary : In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Decolonization And The Cold War Book PDF
✏Book Title : Decolonization and the Cold War
✏Author : Leslie James
✏Publisher : Bloomsbury Publishing
✏Release Date : 2015-02-26
✏Pages : 336
✏ISBN : 9781472571212
✏Available Language : English, Spanish, And French

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✏Decolonization and the Cold War Book Summary : The Cold War and decolonization transformed the twentieth century world. This volume brings together an international line-up of experts to explore how these transformations took place and expand on some of the latest threads of analysis to help inform our understanding of the links between the two phenomena. The book begins by exploring ideas of modernity, development, and economics as Cold War and postcolonial projects and goes on to look at the era's intellectual history and investigate how emerging forms of identity fought for supremacy. Finally, the contributors question ideas of sovereignty and state control that move beyond traditional Cold War narratives. Decolonization and the Cold War emphasizes new approaches by drawing on various methodologies, regions, themes, and interdisciplinary work, to shed new light on two topics that are increasingly important to historians of the twentieth century.