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Chinese Cooking


Every Grain of Rice: Simple Chinese Home Cooking

Every Grain of Rice: Simple Chinese Home Cooking Lowest new price: $23.35
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Author: Fuchsia Dunlop
Brand: W W Norton Company

A James Beard Award Winner

"A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike." ―David Chang, Momofuku

Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.

Try your hand at stir-fried potato slivers with chili pepper, vegetarian "Gong Bao Chicken," sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.

150 color photographs

Features:

  • W W Norton Company

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Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen

Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen Lowest new price: $22.48
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Author: Margaret Li

Wildly inventive Chinese-American home cooking from the siblings behind Boston’s acclaimed Mei Mei restaurant.

Too intimidated to cook Chinese food at home but crave those punchy flavors? Not anymore. Put down that takeout kung pao chicken and get in the kitchen! Full of irresistible recipes that marry traditional Asian ingredients with comforting American classics and seasonal ingredients, Double Awesome Chinese Food delivers the goods. The three fun-loving Chinese-American siblings behind the acclaimed restaurant Mei Mei take the fear factor out of cooking this complex cuisine, infusing it with creativity, playfulness, and ease.

Take the Double Awesome: flaky scallion pancakes stuffed with two oozy eggs, sharp cheddar, and garlicky pesto; could there be anything better? Ridiculously delicious and unexpected dishes like Cranberry Sweet and Sour Stir-fried Pork and Red Curry Frito Pie will become new staples for your cooking lineup. Throw a hands-on dumpling-making party and let your friends decide whether to serve them chewy and pan-seared or crackly and deep-fried. Packed with pro-cooking tips, sauces to amp up any meal, sustainable sourcing advice, and over 100 delicious recipes, this book is your ticket to making the Chinese food of your dreams any night of the week.

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Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites

Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites Lowest new price: $12.19
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Author: Naomi Imatome-Yun
Brand: Imatome Yun Naomi

All the Recipes You Need to Enjoy Comforting Chinese Food at Home

Ordering Chinese takeout is easy--but it's definitely not the healthiest or most affordable way to enjoy Chinese comfort food at home. With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery.

The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love--no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides:
  • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton 
  • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies 
  • Recipe labels to help you decide what to make when you're short on time (30 minutes or less) and tight on cash (under $10) 
  • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat 
If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you.

Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso's Chicken, Better Beef with Broccoli, and many more!

Features:

  • Essential Wok Cookbook A Simple Chinese Cookbook for Stir Fry Dim Sum and Other Restaurant Favorites

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A Common Table: 80 Recipes and Stories from My Shared Cultures

A Common Table: 80 Recipes and Stories from My Shared Cultures Lowest new price: $20.38
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Author: Cynthia Chen McTernan

Named one of the best cookbooks of 2018 by The New York Times, NPR, Epicurious, and Eater, and featured in Washington Post, NYT Cooking, Eater LA, Food52, Publisher's Weekly, and more.

"LA-based food blog star Cynthia Chen McTernan stuns with this accessible, and personal, story of how she blends her Chinese heritage with her Southern upbringing. . . . The photography, which Chen McTernan shoots herself, is phenomenal[,] and the recipes are pretty easy, good enough for a novice cook to start spending more time in the kitchen. [T]he story of melding cuisines and heritage is a classic Angeleno story of reinvention and discovery." - MATTHEW KANG, Eater LA

"Lawyer/food blogger Cynthia Chen McTernan's primary food influences are Southern (from her childhood), Korean (from her mother-in-law) and Chinese (from her family). Sound promising? For good reason. . . . This is McTernan's first cookbook, and it has that feeling about it: hopeful, eclectic, conversational. I very much doubt it will be her last." - T. SUSAN CHANG, NPR Book Concierge

In A Common Table, Two Red Bowls blogger Cynthia Chen McTernan shares more than 80 Asian-inspired, modern recipes that marry food from her Chinese roots, Southern upbringing, and Korean mother-in-law's table. The book chronicles Cynthia's story alongside the recipes she and her family eat every day--beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family.

As Cynthia's life has changed, her cooking has become more diverse. She shares recipes that celebrate both the commonalities and the diversity of cultures: her mother-in-law's spicy Korean-inspired take on Hawaiian poke, a sticky sesame peanut pie that combines Chinese peanut sesame brittle with the decadence of a Southern pecan pie, and a grilled cheese topped with a crisp fried egg and fiery kimchi. And of course, she shares the basics: how to make soft, pillowy steamed buns, savory pork dumplings, and a simple fried rice that can form the base of any meal. Asian food may have a reputation for having long ingredient lists and complicated instructions, but Cynthia makes it relatable, avoiding hard-to-find ingredients or equipment, and breaking down how to bring Asian flavors home into your own kitchen.

Above all, Cynthia believes that food can bring us together around the same table, no matter where we are from. The message at the heart of A Common Table is that the food we make and eat is rarely the product of one culture or moment, but is richly interwoven--and though some dishes might seem new or different, they are often more alike than they appear.

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Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories Lowest new price: $20.36
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Author: Grace Young
Brand: Taunton Press

Winner of the 2011 James Beard Foundation Award for International Cooking

The stir-fry is all things: refined, improvisational, adaptable, and inventive. It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many.

For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky’s edge" means "one who uses the wok becomes master of the cooking world." And as the wok user becomes master of the cooking world, so does he become master of the stir-fry, one of the greatest techniques of Chinese cookery.

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. In Stir-Frying to the Sky’s Edge, James Beard 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 80 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 such beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In honoring the traditions of her cultural ancestors who traveled the globe, Young offers delectable crossover recipes for Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese American Shrimp with Lobster Sauce.

Expert home cooks and professional chefs teach you the foundations of stir-fry mastery in the modern kitchen—everything from how to choose, season, and care for a wok and the best skillet alternative; the importance of marinades and the proper technique for slicing meat and poultry for optimum tenderness; to how to select and handle Asian vegetables; ways to shortcut labor-intensive preparations; and tips on how to control heat and choose the best cooking oil.

Fascinating personal portraits illustrate how stir-frying is not just a cooking technique but a vital element of China’s rich culture. With this book, Grace Young has created the authoritative guide to stir-frying, a work that is at once rewarding and beautiful, much like the technique of stir-frying itself.

Features:

  • Simon Schuster

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Land of Plenty: A Treasury of Authentic Sichuan Cooking

Land of Plenty: A Treasury of Authentic Sichuan Cooking Lowest new price: $21.67
Lowest used price: $12.80
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Author: Fuchsia Dunlop
Brand: W W Norton Company

"It is a very long time since I saw a book which is so patently an absolute 'must.'"―Alan Davidson, author of The Oxford Companion to Food

The food of the Sichuan region in southwest China is one of the world's great culinary secrets. Many of us know it for its "hot and spicy" reputation or a few of its most famous dishes, most notably Kung Pao chicken, but that is only the beginning. Sichuanese cuisine is legendary in China for its sophistication and astounding diversity: local gourmets claim the region boasts 5000 different dishes.

Fuchsia Dunlop fell in love with Sichuanese food on her first visit to the province ten years ago. The following year she went to live in the Sichuanese capital Chengdu, where she became the first foreigner to study full-time at the province's famous cooking school, the Sichuan Institute of Higher Cuisine. Now she has given us a cookbook gathered on the spot from the kitchens of Sichuan, filled with stories and colorful descriptions of the region itself. Useful for the enthusiastic beginner as well as the experienced cook, Land of Plenty teaches you not only how to prepare the Sichuan recipes but also the art of chopping and to appreciate the textures of dishes.

Among this book's unique features: a full glossary of Chinese terms; Chinese characters useful for shopping; a practical introduction to the art of cutting; detailed lists of the 23 recognized flavor combinations and 56 cooking methods used in Sichuanese cuisine; 16 color pictures of the ingredients and finished dishes; double-page maps of the region; and Chinese characters for every recipe

Elizabeth David had it easy. All she had to do was eat her way through France and Italy and translate the essence of the encountered cuisines for a ravenous, literate, English-speaking public. Fuschia Dunlop, on the other hand, went to Chengdu, the capital of Sichuan in China, where she ended up the first foreign student enrolled at the Sichuan Institute of Higher Cuisine. That was nearly 10 years ago. After annual return visits and endless research she has produced, in English, a magnificent introduction to the food and foodways of Sichuan. She is in every way the dharma inheritor of Elizabeth David.

You too may start to salivate halfway through the introduction to Dunlop's magnificent Land of Plenty: A Treasury of Authentic Sichuan Cooking. Perhaps it begins when she explains xian, "one of the most beautiful words in the Chinese culinary language." It describes an entire range of flavor and sensation, "the indefinable, delicious taste of fresh meat, poultry, and seafood, the scrumptious flavors of a pure chicken soup..." Before you know it you are running headlong into a world of 23 distinct flavors and 56 cooking methods (they are all listed at the end of the book). Sichuan is the place where "barbarian peppers" met up with a natural cornucopia and a literary cooking tradition stretching back to the fifth century A.D. Innovation with cooking technique and new and challenging ingredients remains a hallmark of Sichuan. After describing basic cutting skills and cooking techniques, Dunlop presents her recipes in chapters that include "Noodles, Dumplings, and Other Street Treats"; "Appetizers"; "Meat"; "Poultry"; "Fish"; "Vegetables and Bean Curd"; "Stocks and Soup"; "Sweet Dishes"; and "Hotpot." Yes, you will find Gong Bao (Kung Pao) Chicken with Peanuts--Gong Bao Ji Ding. It's named after a late 19th-century governor of Sichuan, Ding Baozhen, which brought on the wrath of the Cultural Revolution for its imperial associations. Until rehabilitation, the dish was called "fast-fried chicken cubes" or "chicken cubes with seared chilies."

Land of Plenty is literary food writing at its best, as well as a marvelous invitation to new skills and flavors for the home cook. Read it. Cook it. Eat it. And take pleasure in the emerging career of Fuschia Dunlop, a big new voice in the world of food. --Schuyler Ingle

Features:

  • W W Norton Company

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Korean Home Cooking: Classic and Modern Recipes

Korean Home Cooking: Classic and Modern Recipes Lowest new price: $22.48
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Author: Sohui Kim

In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.

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Top 500 Instant Pot Recipes: The Complete Instant Pot Pressure Cooker Cookbook (Instant Pot Cookbook)

Top 500 Instant Pot Recipes: The Complete Instant Pot Pressure Cooker Cookbook (Instant Pot Cookbook) Lowest new price: $6.55
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Author: Dane Ross

Enjoy Now 500 Quick and Easy Instant Pot Recipes!

This Complete Instant Pot Pressure Cooker Cookbook includes 500 effortless and delicious pressure cooker recipes to make, for unforgettable experience and yummy meals!


Cooking at home, reducing significantly what you spend on eating out and getting the family around the table has never been easier? Or perhaps you don't have time and energy to cook after a long exhausting day? It's happened to me as well. And the kid are always hungry. That's why I'm here to help, because I know how it feels. Yes, you heard me right! You just came to the right place! Let's regain the good old home cooking!

What this book is all about:

  • 500 Easy and Delicious Power Pressure Cooker XL Recipes
  • Nutritional Info on all recipes so you never lose track of your macros
  • Easy to Find Ingredients found in every supermarket
  • Lots of Meat and Dessert Recipes to surprise your Guests and Family
  • Simple and Straighforward Steps so you cook in the most efficient and quickest way

Get a copy of this Instant Pot recipes cookbook with 500 selected recipes for Easy and No-Fuss Meals!

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Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them

Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them Lowest new price: $19.44
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Author: Diana Kuan

A hot sauce manifesto focused on homemade Asian chili sauces and delicious dishes to make with them.

In this completely unique Asian cookbook, culinary instructor and trained chef Diana Kuan offers a flavorful education in the art of cooking with homemade Asian hot sauces. From Thai Sriracha to Indonesian sambal to Korean gochujang and other fiery favorites, Asian chili sauces have become staples in restaurants and homes across America. They add a palate-pleasing subtle kick or a scorching burn to the stir-fries, appetizers, and noodle dishes so many people love. But until now, these tantalizing flavors haven't been easy to recreate at home with fresh, all-natural ingredients.

Kuan offers more than 100 easy-to-follow recipes for nine sauces fundamental to Asian cooking, along with a "Know Your Chili Pepper" chart so you can easily shop for the ingredients you need and customize the heat level of each sauce. Each chapter then offers recipes incorporating each spicy sauce, broadening the range of Asian dishes you can cook at home. From Kung Pao Sweet Potatoes and Spicy Beef Bulgogi, to Cumin-Crusted Red Curry Rack of Lamb, and even Sriracha Sea Salt Brownies, Red Hot Kitchen is packed with enticing recipes you'll want to cook right now.

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Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More

Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More Lowest new price: $14.01
Lowest used price: $11.09
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Author: Hsiao-Ching Chou
Brand: AMERICAN WEST BOOKS

Chinese soul food is classic comfort food you can't resist, and in this cookbook you'll find 80 recipes for favorites you can easily make any night of the week.

Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with recipes that include sizzling potstickers, stir-fries that are
unbelievably easy to make, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of "mmm!" You'll find approachable recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author's famous potstickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list that also includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home. Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Any kitchen can be a Chinese kitchen!

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