Hong Kong House Cook Book

Hong Kong House Cook Book Book PDF
✏Book Title : Hong Kong House Cook Book
✏Author : Amelia Leung
✏Publisher : Createspace Independent Publishing Platform
✏Release Date : 2016-08-30
✏Pages : 118
✏ISBN : 1505635772
✏Available Language : English, Spanish, And French

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✏Hong Kong House Cook Book Book Summary : Recipes and stories from a favorite, local, Greensboro, N.C. restaurant.

📒Hong Kong Local ✍ Archan Chan

Hong Kong Local Book PDF
✏Book Title : Hong Kong Local
✏Author : Archan Chan
✏Publisher :
✏Release Date : 2020-05
✏Pages : 208
✏ISBN : 192581162X
✏Available Language : English, Spanish, And French

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✏Hong Kong Local Book Summary : The best recipes from Hong Kong, a city obsessed with food. Hong Kong is a city practically bursting at the seams with incredible food and with people who love to eat it. The city's cultural and economic promise attracts dreamers and travelers from around the world, and its known as a one-of-a-kind melting pot of Eastern and Western influence. Take a culinary tour, this book begins with elements of a traditional Hong Kong breakfast: congee (rice porridge) and yau cha kwai (oil fried bread sticks). As the day progresses, street eat recipes include Sichuan-style chāo shǒu (wontons), fresh and steaming har gow dim sum (steamed shrimp dumplings), ngau lam mein (beef brisket noodles). There's plenty of sweets, too - including "pineapple" bread, alongside a cup of HK-style milk tea. Hong Kong is an explorer's dream and a food-lover's paradise. Hong Kong Local brings you 70 recipes for the dishes that define the city, so you can capture the magic of Hong Kong at home.

📒The Hakka Cookbook ✍ Linda Lau Anusasananan

The Hakka Cookbook Book PDF
✏Book Title : The Hakka Cookbook
✏Author : Linda Lau Anusasananan
✏Publisher : Univ of California Press
✏Release Date : 2012-10-08
✏Pages : 312
✏ISBN : 9780520953444
✏Available Language : English, Spanish, And French

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✏The Hakka Cookbook Book Summary : Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.

📒The Route 66 Cookbook ✍ Marian Clark

The Route 66 Cookbook Book PDF
✏Book Title : The Route 66 Cookbook
✏Author : Marian Clark
✏Publisher : Council Oak Books
✏Release Date : 2003-03
✏Pages : 272
✏ISBN : 1571781285
✏Available Language : English, Spanish, And French

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✏The Route 66 Cookbook Book Summary : This is the only culinary guide to what Steinbeck dubbed "The Mother Road." It includes over 250 delicious, time-tested recipes from places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Bungalow Inn. It is also a nostalgic recreation of the Route 66 of the past, with stories from the waitresses and cooks who poured the coffee and baked the pie. This is a gem of Americana, and a treasury of comforting dishes from a time when the flavors along the road changed as dramatically as the landscape and accents as you sped across the heartland.

📒Cranky S Cookbook ✍ Walter Hoving

Cranky S Cookbook Book PDF
✏Book Title : Cranky s Cookbook
✏Author : Walter Hoving
✏Publisher : iUniverse
✏Release Date : 2008-05
✏Pages : 224
✏ISBN : 9780595494866
✏Available Language : English, Spanish, And French

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✏Cranky s Cookbook Book Summary : This cookbook is comprised of recipes collected from many different countries and many different ethnic backgrounds. Every ingredient or preparation that is needed in each and every main recipe can be found within this cookbook. There are also hundreds of tips to the cook as to the handling of food, the purchasing of fresh ingredients, some brief history as to the origin of some of the recipes and hundreds of tips to the cook. Cooking should never be an effort or fraught with labor . it should be fun . So, let's have fun!

Trader Vic S Pacific Island Cookbook With Side Trips To Hong Kong Southeast Asia Mexico And Texas Book PDF
✏Book Title : Trader Vic s Pacific Island Cookbook with Side Trips to Hong Kong Southeast Asia Mexico and Texas
✏Author : Trader Vic
✏Publisher : Doubleday Books
✏Release Date : 1968
✏Pages : 287
✏ISBN : UCSD:31822042773838
✏Available Language : English, Spanish, And French

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✏Trader Vic s Pacific Island Cookbook with Side Trips to Hong Kong Southeast Asia Mexico and Texas Book Summary :

The Filipino Family Cookbook Recipes And Stories From Our Home Kitchen Book PDF
✏Book Title : The Filipino Family Cookbook Recipes and stories from our home kitchen
✏Author : Angelo Comsti
✏Publisher : Marshall Cavendish International Asia Pte Ltd
✏Release Date : 2014-09-15
✏Pages : 157
✏ISBN : 9789814634946
✏Available Language : English, Spanish, And French

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✏The Filipino Family Cookbook Recipes and stories from our home kitchen Book Summary : Bestselling cookbook author and food writer Angelo Comsti follows up his bestselling book From Our Table To Yours: A Collection of Filipino Heirloom Recipes and Family Memories with another treasury of dishes deeply rooted in the culture and history of the Philippines.Together with food historian Felice Prudente Sta. Maria, restaurateurs Robby Goco and Gaita Fores, notable writers Nana Ozaeta and Jin Perez, and 35 other prominent figures in the local food industry, Angelo gathers time-honoured dishes that hail from the various regions of the country and presents the richness of Filipino cuisine in The Filipino Family Cookbook: A Treasury of Heirloom Recipes and Heartfelt Stories

Hong Kong Food City Book PDF
✏Book Title : Hong Kong Food City
✏Author : Tony Tan
✏Publisher : Allen & Unwin
✏Release Date : 2017-11-22
✏Pages : 256
✏ISBN : 9781760633769
✏Available Language : English, Spanish, And French

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✏Hong Kong Food City Book Summary : To eat in Hong Kong is endlessly fascinating and exciting. A mere dot on the map of China, and home to seven million migrants, Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city through 80 exquisite dishes, from the cutting-edge contemporary to the traditional, from both the high and low of Hong Kong cuisine - with recipes from the city's iconic hotels, its hawker stalls, and even a legendary dumpling house on the outskirts of Kowloon. Tony weaves his recipes with stories that trace Hong Kong's Chinese roots, explore its deep colonial connections and tantalise us with glimpses of today's ultra-modern city and most delicious eating spots.

📒The Nom Wah Cookbook ✍ Wilson Tang

The Nom Wah Cookbook Book PDF
✏Book Title : The Nom Wah Cookbook
✏Author : Wilson Tang
✏Publisher : HarperCollins
✏Release Date : 2020-10-20
✏Pages : 272
✏ISBN : 9780062966025
✏Available Language : English, Spanish, And French

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✏The Nom Wah Cookbook Book Summary : For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It’s a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more. We’re also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children—to jettison tradition or to cling to it—he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.

📒The Little Chinese Cookbook ✍ Murdoch Books Test Kitchen

The Little Chinese Cookbook Book PDF
✏Book Title : The Little Chinese Cookbook
✏Author : Murdoch Books Test Kitchen
✏Publisher : Allen & Unwin
✏Release Date : 2015-11-18
✏Pages : 192
✏ISBN : 9781925268683
✏Available Language : English, Spanish, And French

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✏The Little Chinese Cookbook Book Summary : The Little Chinese Cookbook explores the ways in which geography, climate, culture and tradition have shaped one of the world's most popular cuisines. It takes a look at the behind-the-scenes world of growers, artisans, chefs and home cooks, whose passion for produce is reflected in the regional styles and flavours of China's rich and varied food. More than 80 recipes including street food, seafood, dim sum recipes, hotpots and desserts.

📒Chicken And Charcoal ✍ Matt Abergel

Chicken And Charcoal Book PDF
✏Book Title : Chicken and Charcoal
✏Author : Matt Abergel
✏Publisher : Phaidon Press
✏Release Date : 2018-07-11
✏Pages : 240
✏ISBN : 0714876453
✏Available Language : English, Spanish, And French

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✏Chicken and Charcoal Book Summary : The first cookbook from cult yakitori restaurant Yardbird puts the spotlight on chicken - taking grilling to a whole new level Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.

📒Hong Kong Diner ✍ Jeremy Pang

Hong Kong Diner Book PDF
✏Book Title : Hong Kong Diner
✏Author : Jeremy Pang
✏Publisher : Hardie Grant Publishing
✏Release Date : 2017-09-21
✏Pages : 176
✏ISBN : 9781787131941
✏Available Language : English, Spanish, And French

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✏Hong Kong Diner Book Summary : Hong Kong Diner is the first cookbook to explore the east-meets-west diner food crossover of Hong Kong. The definitive ‘commuter town’, where long-haul travellers break their flight for a night on the tiles, Hong Kong’s cuisine draws on everything from classic Chinese to America's west coast to French Vietnamese. By necessity it’s a fast-moving, cosmopolitan culture, a city with countless styles of dining and diverse ingredients. Chef Jeremy Pang grew up in Hong Kong and for him, Hong Kong Diner represents comfort food at its finest: Beef brisket noodle soup sits alongside Peanut butter French toast, Claypot rice beside Savoury doughnuts, Pineapple buns next to Milk tea. In it, Pang expertly brings together in this book the very best dishes that the city has to offer. Featuring over 70 recipes including irresistible street food like dumplings, buns and baos, tofu rolls and BBQ, through hotpots, rice pots, fried noodles, as well as desserts and drinks, the secrets of Hong Kong’s cafés and food stalls are brought to vivid life in this unique book. With its cool aesthetic, vibrant photography and cutting-edge design, Hong Kong Diner is inspired by an exciting, unconventional place, where western sensibilities and food tastes overlap with an ancient cuisine, and whose influence is being seen in restaurants and dining scenes the world over.

Veggie Chinese Takeaway Cookbook Book PDF
✏Book Title : Veggie Chinese Takeaway Cookbook
✏Author : Kwoklyn Wan
✏Publisher : Hardie Grant Publishing
✏Release Date : 2020-01-09
✏Pages : 160
✏ISBN : 9781787135109
✏Available Language : English, Spanish, And French

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✏Veggie Chinese Takeaway Cookbook Book Summary : Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan. Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy – but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.

📒Chinese Cookery ✍ Ken Hom

Chinese Cookery Book PDF
✏Book Title : Chinese Cookery
✏Author : Ken Hom
✏Publisher : Random House
✏Release Date : 2016-12-01
✏Pages : 276
✏ISBN : 9781448141913
✏Available Language : English, Spanish, And French

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✏Chinese Cookery Book Summary : Chinese Cookery is Ken Hom's timeless collection of over 150 recipes. These classic dishes have been passed down from generation to generation and follow the Chinese rules of balance to ensure a harmony of colour, texture, aroma and flavour. Recipes include old favourites such as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken. Although Ken emphasises the need for authentic ingredients and good cooking technique, these are everyday recipes - simply written and easy-to-follow, and they are all infused with Ken Hom's infectious enthusiasm for the cuisine plus helpful tips for the home cook. Packed with indispensable information on ingredients, equipment and preparation techniques, Chinese Cookery is beautiful, authentic and clear, and remains one of the most popular and inspirational Chinese cookbooks ever published. Ken Hom is the world's greatest authority on Oriental cuisine and Chinese Cookery has sold over 1 million copies since it was first published.

📒The Chinese Cookbook ✍ Craig Claiborne

The Chinese Cookbook Book PDF
✏Book Title : The Chinese Cookbook
✏Author : Craig Claiborne
✏Publisher : askmar publishing
✏Release Date : 2011-09-30
✏Pages :
✏ISBN : 9781935842231
✏Available Language : English, Spanish, And French

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✏The Chinese Cookbook Book Summary : First published in 1972, The Chinese Cookbook by Craig Clairborne and Virgina Lee remains one of the best Chinese cookbooks. For many Americans, The Chinese Cookbook opened the door to a world beyond chop suey and egg foo young.” Virginia Lee had been cooking since age seven. She observed and experimented with Chinese recipes during her extensive travels over China with her family, and after her marriage to Kuang Chao Lee, manager of the Hong Kong and Shanghai Bank. Due to her husband’s position and interest in fine food, many of the finest chefs in China cooked in their kitchen, and furthered her education. After coming to the United States in 1967, she quickly developed the reputation as one of America’s foremost Chinese chefs. Over a two year period, Virginia Lee worked with Craig Claiborne in his East Hampton’s home kitchen, to clearly and explicitly explain how 250 well know Chinese dishes could be prepared by most American cooks without undue work. The book is both thorough and easy to understand, written clearly and explicitly to educate even the novice cook. Recipes are categorized by their main ingredient (pork, chicken, beef, seafood, et cetera) with a chapter on desserts. It provides considerable practical advice about kitchen equipment, methods, and proper cooking techniques, such as the proper ways to carve and present meat. It concludes with a detailed list and description of Chinese ingredients. New to the 2011 Edition Electronic books have no fixed page numbers. However, for the purposes of the index, the page numbers listed correspond to hypertext links that are located at the same locations of the original text. (You can click on an index page link and be taken to that portion of the text.) Color illustrations have replaced the orig

📒Classico E Moderno ✍ Michael White

Classico E Moderno Book PDF
✏Book Title : Classico e Moderno
✏Author : Michael White
✏Publisher : Ballantine Books
✏Release Date : 2013-11-05
✏Pages : 448
✏ISBN : 9780345545534
✏Available Language : English, Spanish, And French

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✏Classico e Moderno Book Summary : NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain From the Hardcover edition.

📒The Mainland China Cookbook ✍ Anjan Chatterjee

The Mainland China Cookbook Book PDF
✏Book Title : The Mainland China Cookbook
✏Author : Anjan Chatterjee
✏Publisher : Random House India
✏Release Date : 2012-06-01
✏Pages : 196
✏ISBN : 9788184002492
✏Available Language : English, Spanish, And French

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✏The Mainland China Cookbook Book Summary : The Mainland China Cookbook includes all the beloved restaurant chain’s favourite dishes and teaches you how to whip up the perfect Chinese meal in your kitchen. Spicy Hunan prawns, quick fried snow peas with garlic pearls, chicken with chilli and cashewnuts, lamb with cumin, hot and sour soup—try these and more. Accompanied with notes on the main regional styles, techniques and tips for easy cooking, and a list of suppliers in all major metros, The Mainland China Cookbook is the ultimate Chinese cookbook for your Indian kitchen.

The Ethnomusicologists Cookbook Volume Ii Book PDF
✏Book Title : The Ethnomusicologists Cookbook Volume II
✏Author : Sean Williams
✏Publisher : Routledge
✏Release Date : 2015-07-24
✏Pages : 204
✏ISBN : 9781135040086
✏Available Language : English, Spanish, And French

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✏The Ethnomusicologists Cookbook Volume II Book Summary : This companion to The Ethnomusicologists' Cookbook combines scholarship with a unique approach to the study of the world's foods, musics, and cultures. Covering over four dozen regions, the entries in these collection each include a regional food-related proverb, a recipe for a complete meal, a list of companion readings and listening pieces, and a short essay that highlights the significant links between music and food in the area. The Ethnomusicologists' Cookbook, Volume 2 will appeal to ethnomusicologists, anthropologists, and sociologists, but should also find a welcome place on the bookshelf of anyone who enjoys eating and learning about foods from around the world.

📒Taste Of Macau ✍ Annabel Jackson

Taste Of Macau Book PDF
✏Book Title : Taste of Macau
✏Author : Annabel Jackson
✏Publisher : Hong Kong University Press
✏Release Date : 2003-09-01
✏Pages : 136
✏ISBN : 9789622096387
✏Available Language : English, Spanish, And French

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✏Taste of Macau Book Summary : Over 450 years ago, the Portuguese landed in what was to be the first European colony in Asia, Macau, bringing their culture and their cuisine. This lavishly illustrated cookbook is the first to introduce to the English-speaking world one of the oldest ‘fusion’ cuisines in Asia. It includes 62 recipes, most of which are straight from the source — old family recipe collections or the files of influential Macanese chefs. This book comes at an important time — just after the handover in 1999 of Macau from Portuguese to Chinese rule — a time when most of the Portuguese community is leaving Macau and authentic Macanese culture and way of life seems doomed to rapidly disappear. Thus, this book is much more than a cookbook — it is a project to preserve and share, for the first time, a very important aspect of the Macanese world. The author has spent almost ten years collecting and testing these heritage recipes, getting in touch with the Macanese diaspora, and asking them to reflect back and write about food in Macau. Taste of Macau can be used as a complete reference guide to Macanese cuisine, as it includes information on ingredients and where to buy them, stories and information about the few remaining authentic restaurants in Macau, and a fascinating discussion on the relationship between food and culture through literary excerpts and personal testimonies from important figures in the Macanese community.

📒Zarbo Cookbook ✍ Mark McDonough

Zarbo Cookbook Book PDF
✏Book Title : Zarbo Cookbook
✏Author : Mark McDonough
✏Publisher :
✏Release Date : 2002
✏Pages : 127
✏ISBN : 1869415345
✏Available Language : English, Spanish, And French

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✏Zarbo Cookbook Book Summary : The reputation of Auckland's Zarbo Deli and Caf as a genuine, one-stop foodie shop is now such that the brunch and lunch queues frequently snake out the front door. The stylish and bustling atmosphere, the chalkboards heralding the day's fare, and the shelves laden with unique imported foods and Zarbo branded products: all are magnets for the knowing crowds who love to eat and cook real food. Here in ZARBO: RECIPES FROM A NZ DELI, owner Mark McDonough shares some of the popular recipes from the Zarbo kitchens, plus some of the favourites he cooks at home. Celebrating innovation and tradition and drawing inspiration from Asia, the Middle East, and the Mediterranean, Zarbo's food is an eclectic mixture: fusion cuisine with a unique antipodean twist. ZARBO provides something for every meal of the day: antipasti and finger foods, pasta, pulses and grains, main meals, salads and a spectacular, not-to-be-missed sweets and baking section. Using interesting and sometimes surprising ingredients Mark's recipes come with the philosophy that food shouldn't be taken too seriously. He encourages readers to view these recipes as a base to work from and mix and match, to enjoy the process of cooking and eating, relax and have fun! 70 recipes, 120 photos with the book printing full-colour throughout. Photos comprise prepared recipe shots, ingredients and incidental 'ambience' pictures of Zarbo's kitchen and deli. Mark McDonough is the highly successful owner and chef of of Zarbo Deli and Caf in Auckland, a South Pacific deli with a real New York feel. Zarbo imports a large, unique range of fresh and packaged foods and has developed its own range of Zarbo branded products. These are distributed by more than 35 stores around NZ and exported to Singapore, Hong Kong and the UK. Later this year, Zarbo product will be making its way into selected Sydney and Melbourne specialty food stores.

Complete Chinese Cookbook Book PDF
✏Book Title : Complete Chinese Cookbook
✏Author : Ken Hom
✏Publisher : Random House
✏Release Date : 2011-11-30
✏Pages : 352
✏ISBN : 9781409074199
✏Available Language : English, Spanish, And French

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✏Complete Chinese Cookbook Book Summary : Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with the Complete Chinese Cookbook, he has created a seminal collection of his best-loved dishes. With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine. Set to become a kitchen classic, this all-encompassing cookery book guides you through the essential cooking techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals. Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed cookbook, he brings together all of his expertise to offer the ultimate guide to the flavours of China.

Yan Kit S Classic Chinese Cookbook Book PDF
✏Book Title : Yan Kit s Classic Chinese Cookbook
✏Author : Yan-kit So
✏Publisher : Penguin
✏Release Date : 2015-01-16
✏Pages : 256
✏ISBN : 9781465439758
✏Available Language : English, Spanish, And French

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✏Yan Kit s Classic Chinese Cookbook Book Summary : Celebrated culinary expert Yan-Kit So combines more than 140 colorful Chinese recipes with a comprehensive, step-by-step visual guide to the ingredients, equipment, and techniques that will help you unlock the door to the classic Chinese kitchen. Demystify the art of Chinese cookery with this excellent visual guide. Step-by-step techniques and images of ingredients and equipment provide you with the foundation to create mouthwatering dishes. Impress your guests with your knowledge of the customs for serving authentic Chinese cuisine, or learn how to make dumplings and other enticing dim-sum recipes. You will see just how simple and rewarding cooking Chinese food can be.

📒The No Salt Lowest Sodium Cookbook ✍ Donald A. Gazzaniga

The No Salt Lowest Sodium Cookbook Book PDF
✏Book Title : The No Salt Lowest Sodium Cookbook
✏Author : Donald A. Gazzaniga
✏Publisher : Macmillan
✏Release Date : 2002-07-31
✏Pages : 416
✏ISBN : 9781466819108
✏Available Language : English, Spanish, And French

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✏The No Salt Lowest Sodium Cookbook Book Summary : Donald Gazzaniga, diagnosed with congestive heart failure, was headed for a heart transplant - the only effective medical treatment. Urged by his doctor to keep his sodium intake "under 1,500-2000 mg. a day," Don headed for the kitchen and went to work. Aware that cutting out table salt is the barest beginning of a true low-sodium diet, Don devised recipes for delicious low-sodium dishes that added up to less than 500 mg. daily, 70% lower than those in other low-sodium cookbooks. The result? Don's name has been removed from the transplant list and his doctors believe that his diet played a significant role. The No-Salt, Lowest-Sodium Cookbook contains: * Hundreds of good tasting, easy-to-make recipes * An introduction by Dr. Sandra Barbour of the Kaiser Permanente Foundation * Advice on finding low-sodium prepared foods, eating in restaurants, etc. * Accurate sodium content of every ingredient and of the total servings * A twenty-eight-day low-sodium menu planner by Dr. Jeannie Gazzaniga, Ph.D., R.D. This book is for informational purposes only. Readers are advised to consult a physician before making any major change in diet.

📒Sundays At Moosewood Restaurant ✍ Moosewood Collective

Sundays At Moosewood Restaurant Book PDF
✏Book Title : Sundays at Moosewood Restaurant
✏Author : Moosewood Collective
✏Publisher : Simon and Schuster
✏Release Date : 2013-10-29
✏Pages : 736
✏ISBN : 9781439147955
✏Available Language : English, Spanish, And French

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✏Sundays at Moosewood Restaurant Book Summary : Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes. Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate. Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots. Moosewood Restaurant contributes 1 percent of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people. Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget towards programs that create and maintain peace in positive ways.

📒The Old House Cook Book ✍ Erma Biesel Dick

The Old House Cook Book Book PDF
✏Book Title : The Old House Cook Book
✏Author : Erma Biesel Dick
✏Publisher :
✏Release Date : 1962
✏Pages : 88
✏ISBN : STANFORD:36105219845224
✏Available Language : English, Spanish, And French

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✏The Old House Cook Book Book Summary :

📒Gas Cookery Book ✍ H. W. G. McLaren

Gas Cookery Book Book PDF
✏Book Title : Gas Cookery Book
✏Author : H. W. G. McLaren
✏Publisher :
✏Release Date : 1964
✏Pages : 395
✏ISBN : UCSD:31822037856077
✏Available Language : English, Spanish, And French

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✏Gas Cookery Book Book Summary :

📒China ✍ Jackie Passmore

China Book PDF
✏Book Title : China
✏Author : Jackie Passmore
✏Publisher : Beautiful Cookbooks
✏Release Date : 1992-04-30
✏Pages : 256
✏ISBN : 0002551152
✏Available Language : English, Spanish, And French

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✏China Book Summary : The cuisines of Asia are among the most intriguing in the world, blending taste and tradition in remarkable combinations. Even so, many food lovers have never had the pleasure of sampling authentic Asian dishes. Now, with Asia The Beautiful Cookbook, you can enjoy the culinary creations of fourteen Asian countries first-hand as you embark on a temptation-filled tour that begins in Japan and ends on the enchanting isle of Sri Lanka. To capture the essence of Asia's cuisines, author Jacki Passmore spent more than fifteen years gathering the best recipes from hundreds of expert cooks. In this book she shares her finds; here are over 200 memorable dishes-from appetizers to desserts--beautifully photographed in glorious detail. In the chapter on Japan, for example, you will find recipes and photos showing how to prepare sushi and tempura, along with less well-known specialties such as crab hotpot and abalone steamed in sake. From Burma comes the country's national dish, mohinga, rice vermicelli in a robust fish broth. India and Thailand contribute their famous spicy curries; Indonesia and Malaysia, their rich desserts. No matter which country you choose to explore first, you will find endless ways to create traditional and exotic meals. To guide you, nearly every recipe is accompanied by helpful notes describing the origins and characteristics of the dish; along with tips on ingredients and utensils. Finally, an extensive glossary offers insights into some of the more unusual Asian cooking terms. For the adventurous cook and the armchair traveller alike, Asia The Beautiful Cookbook offers a lasting tribute to a fascinating continent. Far more than a collection of recipes, it provides an evocative look at the Asian people and the magical lands in which they live.

📒Chinese Cookery Secrets ✍ Deh-Ta Hsiung

Chinese Cookery Secrets Book PDF
✏Book Title : Chinese Cookery Secrets
✏Author : Deh-Ta Hsiung
✏Publisher : Hachette UK
✏Release Date : 2013-07-25
✏Pages : 272
✏ISBN : 9780716023678
✏Available Language : English, Spanish, And French

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✏Chinese Cookery Secrets Book Summary : Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help you successfully reproduce your favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection. He shows you each crucial stage of preparation to enable you to recreate the harmonious blending of subtle flavours, delicate textures, aromas, colours and shapes that are the hallmarks of authentic Chinese restaurant cooking. This updated version of Chinese Cookery Secrets contains recipes for dishes as diverse as 'Smoked' Chicken, Deep-Fried Squid and delicious Iron-Place Sizzled meat and fish dishes, sure to be a wonderful centerpiece for any dinner party, to takeaway staples like Egg Fried Rice and Sweet and Sour Chicken.

My Favorite Hong Kong Cuisine Recipes 150 Pages To Keep The Best Recipes Ever  Book PDF
✏Book Title : My Favorite Hong Kong Cuisine Recipes 150 Pages to Keep the Best Recipes Ever
✏Author : Yum Treats Press
✏Publisher : Independently Published
✏Release Date : 2019-03-15
✏Pages : 156
✏ISBN : 109063580X
✏Available Language : English, Spanish, And French

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✏My Favorite Hong Kong Cuisine Recipes 150 Pages to Keep the Best Recipes Ever Book Summary : What's for dinner tonight? That's a common question in most households across the country. As we get busier, sometimes it becomes harder for us to plan ahead, so instead of doing the best thing for ourselves and our families, we call for takeout, or worse! This series of "My Favorite Recipes" is a great addition to your Library, where you can either write in or print and paste in, recipes for the things you like most to eat! Each recipe book consists of 150 pages for you to enter your favorite recipes for the type of food you choose. No longer do you have to either surf the net to re-find your recipes, or dig through a bunch of separate cookbooks, hoping you haven't forgotten which one has the best of the best! "Now where did I put that recipe?" Will no longer be a common phrase heard at your house! These 8" X 10" recipe books are plenty big enough to give you room to write and you'll be able to read your recipes when you are done. Each recipe is broken down into Ingredients, Prep time, Cook time, Oven settings, Pan size, and then there is also room for the general instructions. The books are printed on white paper, in black and white, withe a lovely background. Get one of these My Favorite Recipe Books for all the types of food you love to cook and eat! It makes a wonderful Christmas gift, as is superb as a wedding shower gift! Buy one for yourself and one for all the people you love! Also be sure to check the other specialty recipe books created by Yum Treats Press. You'll be AMAZED at the variety! #tastyfoods #albanianrecipes #thebestofthebest #specialtyrecipes

Stir Frying To The Sky S Edge Book PDF
✏Book Title : Stir Frying to the Sky s Edge
✏Author : Grace Young
✏Publisher : Simon and Schuster
✏Release Date : 2010-05-04
✏Pages : 336
✏ISBN : 9781416580737
✏Available Language : English, Spanish, And French

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✏Stir Frying to the Sky s Edge Book Summary : 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.