The Food of Sichuan

Author: Fuchsia Dunlop
Publisher: Bloomsbury Publishing
ISBN: 1526617862
Category : Cooking
Languages : en
Pages : 947

Book Description
Winner of the Fortnum & Mason Cookery Book Award 2020 Shortlisted for the Guild of Food Writers Award 2020 Shortlisted for the James Beard Award 2020 '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. 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

Present Day Impressions of the Far East and Prominent and Progressive Chinese at Home and Abroad

Author: W. H. Morton Cameron
Publisher:
ISBN:
Category : China
Languages : en
Pages : 642

Book Description

Origin and Development of Steam Navigation

Author: George H. Preble
Publisher: Palala Press
ISBN:
Category : History
Languages : en
Pages : 522

Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

China

Author: Gordon Edgar
Publisher: Artist's and Photographers' Press
ISBN: 9781904332800
Category : Transportation
Languages : en
Pages : 0

Book Description
China was the last country in the world to build steam locomotives. The final main line engines emerged from Datong workshops in December 1988 and production of steam locomotives for industrial use continued until 1999. The final few steam locomotives were withdrawn from service in 2003, making China the last country to use steam on its main lines. Total eradication of China's steam programme is set to coincide with the Olympic games in 2008. When this happens, it will be the end of the last mecca for fans of real steam. This is a photo essay detailing the end of this era.

Steam Cuisine

Author: Marina Filippelli
Publisher: Random House
ISBN: 144817791X
Category : Cooking
Languages : en
Pages : 374

Book Description
Steaming is one of the healthiest, simplest and most versatile cooking methods around: not only does it retain the nutritional qualities of ingredients more than any other technique, it doesn't require any fat. So if you're trying to improve your diet or simply want your food to be as tasty as it can be, it's the perfect option. But steamed food doesn't mean dull food - you can make delicious dim sum, couscous and puddings, as well as spicy meat dishes, perfect rice and mouth-watering fish dishes in minutes. All you need is a pan of water and a rack! Around the world, steaming has long been a popular cooking method, and Steam Cuisine includes exciting recipes from China and South-East Asia such as Prawn and pork won ton, Scallop and coriander dim sum and Duck rolls with spring onion. There's also inspiration from the Middle East and North Africa, with the likes of Whole quail with a pomegranate marinade and Seven vegetable couscous. In the Mediterranean wonderful ingredients are commonly wrapped in a paper envelope to be steam-baked and opened at the table, such as Mussels, monkfish and clams in a saffron broth and Lemony chicken parcels with garlic, chard and chilli. While in Britain, the sweetest, most indulgent puddings are steamed - and here are some healthy takes on classics like Sticky pecan toffee pudding and Chocolate puddings. With over 100 tried-and-tested, easy-to-follow recipes and full-colour photographs throughout, Steam Cuisine will open up a fresh way of cooking and a new world of taste.

Momofuku

Author: David Chang
Publisher: Bloomsbury Publishing
ISBN: 1472964128
Category : Cooking
Languages : en
Pages : 306

Book Description
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut.

From Sail to Steam

Author: J. R. Hathaway
Publisher: Dorrance Publishing
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 87

Book Description
About the Book In From Sail To Steam, this internationally recognized author presents a true accounting of the sailing career of her Dutch grandfather, Gerard Koper, as he transitions from serving on glorious full-rigged sailing vessels to the more sleek and efficient steam engines. This book serves as a follow-up to her first book, From Windmills To Waves. Here the reader will enjoy the adventures of Gerard as he goes whaling, rescues stranded sailors from the high seas, hunts alligators and boars, and learns to defend himself and his crewmates from pirates and natives in Indonesia. In addition to tracking the routes of Gerard throughout the world and imagining oneself in such experiences, the reader should recognize the young age at which Gerard carried out such responsibilities. Gerard was truly a brave and courageous young man. About the Author Judith (Judy) Romer Hathaway is a career educator who has lived in Winter Park, Florida since 1978. She has taught school in Ohio, California and Florida, and practiced School Psychology in Florida. She holds a Bachelor of Science Degree in Elementary Education and a Master and Specialist Degree in School Psychology. Her life’s focus has always been on children and learning, with special attention to her own three children and seven grandchildren. She enjoys playing golf, taking pictures on her many travels, playing bridge, participating in water aerobics, plus reading and writing. Her travels have taken her throughout the world, oftentimes with her sister and grandchildren. One of her most memorable trips was a voyage to Holland and Belgium where she visited her grandfather’s birthplace in Den Helder and his home in Amsterdam. She was able to visualize her grandfather’s childhood and early life throughout the Netherlands. She wants to preserve this true history of her grandfather for her own children and grandchildren.

Steamed Breads

Author: Sidi Huang
Publisher: Woodhead Publishing
ISBN: 0081007248
Category : Technology & Engineering
Languages : en
Pages : 208

Book Description
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers. - Provides the first comprehensive reference on steamed breads and steamed buns - Features input from authors who are leading experts in steamed bread technology and pioneers in steamed bread research - Contains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the world - Includes classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends

Asian Dumplings

Author: Andrea Nguyen
Publisher: Ten Speed Press
ISBN: 1607740923
Category : Cooking
Languages : en
Pages : 242

Book Description
Is there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked–asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings covers Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. Plus she makes it easy to incorporate dumplings into your life by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance with time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.

The Cambridge Economic History of China

Author: Debin Ma
Publisher:
ISBN: 1108425534
Category : Business & Economics
Languages : en
Pages : 867

Book Description
A comprehensive survey of Chinese economic history from 1800 to the present from an international team of leading experts.