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Bujold, Lois McMaster
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Heinlein, Robert A.
McKillip, Patricia A.
Nye, Jody Lynn
|My Rice Bowl: Korean Cooking Outside the Lines
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List price: $35.00
Author: Rachel Yang
From James Beard Best Chef-nominee Rachel Yang, My Rice Bowl is a cookbook with 75 recipes based on her deeply comforting Korean fusion cuisine, inspired by cultures from around the world.
As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap.
In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.
|The Mission Chinese Food Cookbook
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List price: $34.99
Author: Danny Bowien
Brand: Danny Bowien Chris Ying
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America
Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.
The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.
The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.
- The Mission Chinese Food Cookbook
|All Under Heaven: Recipes from the 35 Cuisines of China
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Author: Carolyn Phillips
Brand: Carolyn Phillips
A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes.
Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China. Drawing on centuries' worth of culinary texts, as well as her own years working, eating, and cooking in Taiwan, Carolyn Phillips has written a spirited, symphonic love letter to the flavors and textures of Chinese cuisine. With hundreds of recipes--from simple Fried Green Onion Noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef.
— Los Angeles Times: Favorite Cookbooks of 2016
- All Under Heaven Recipes from the 35 Cuisines of China
|Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao
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Author: Bee Yinn Low
Brand: Tuttle Publishing
Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook!
Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn't translate well to a modern Western lifestyle due to time and ingredient constraints.
Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste—but were a lot less work!
In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee's all-time favorite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia.
Favorite Chinese recipes include:
Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet's most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.
- Crispy Shrimp Dumplings
- Kung Pao Chicken
- Sweet-and-Sour Pork
- Homestyle Chow Mein Noodles
- Mongolian Beef
- And much more…
- Used Book in Good Condition
|Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo
Lowest new price: $13.15
Lowest used price: $13.03
List price: $18.99
Author: Naomi Imatome-Yun
Brand: Imatome Yun Naomi
Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.
Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.
Seoul Food Korean Cooking includes:
- 135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to Korea
- Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)
- An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tips
- Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef
- Seoul Food Korean Cookbook Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo
|The Breath of a Wok
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Author: Grace Young
Brand: Brand: Simon n Schuster
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.
- Used Book in Good Condition
|The Dumpling Galaxy Cookbook
Lowest new price: $11.79
Lowest used price: $9.99
List price: $19.99
Author: Helen You
Brand: Max Falkowitz Helen You
From one of Eater's 38 best restaurants in America--which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City--comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors.
"Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town." --New York magazine
- The Dumpling Galaxy Cookbook
- Hey There, Dumpling!: 100 Recipes for Dumplings, Buns, Noodles, and Other Asian Treats
- Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
- The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles
- Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef
- Family Style Chinese Cookbook: Authentic Recipes from My Culinary Journey Through China
- Luke Nguyen's Street Food Asia: Saigon, Bangkok, Kuala Lumpur, Jakarta
- Land of Fish and Rice: Recipes from the Culinary Heart of China
- The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse
- All Under Heaven: Recipes from the 35 Cuisines of China
- Hong Kong Diner: Recipes for Baos, Hotpots, Street Snacks and More...
|Wok Cooking Made Easy: Delicious Meals in Minutes [Wok Cookbook, Over 60 Recipes] (Learn To Cook Series)
Lowest new price: $7.00
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Author: Nongkran Daks
Brand: Nongkran Daks
Prepare delicious wok dishes from China, Thailand, India and all across Asia with this easy-to-follow wok cookbook.
Mention "wok cooking," and one immediately visualizes a huge wok flying above a mighty flame. One also thinks Asian "comfort food"—with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home.
Wok stir-frying is one of the best and quickest cooking methods out there. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved. Plus, it's single-dish cooking at it's finest!
In Wok Cooking Made Easy, you'll find nutritious and easy-to-prepare Asian wok recipes compiled for a Western audience.
Favorite wok recipes include:
- Spinach with Garlic stir-fry
- Hot and Spicy Sichuan Tofu
- Sliced Fish with Mushrooms and Ginger
- Classic Sichuan Chicken with Dried Chilies
- Thai Fried Rice
- Five Spice Chicken.
All of the recipes in this cookbook are light, healthy and tasty, nor do they require specialized skills to prepare. May this cookbook bring endless cooking pleasure as you venture into the world of Asian cuisine.
- Wok Cooking Made Easy Delicious Meals in Minutes
- Aroma Housewares AEW-305 Electric Wok, Black
- Joyce Chen 33-2018, Burnished Bamboo Stir Fry Set, 3-Piece
- Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
- Joyce Chen 33-2029, Burnished Bamboo Utensil Set, 5-Piece
- The Everyday Wok Cookbook: Simple and Satisfying Recipes for the Most Versatile Pan in Your Kitchen
- The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home
- Stir Fry: Top 50 Best Stir Fry Recipes – The Quick, Easy, & Delicious Everyday Cookbook!
- Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece
- Ecolution Non-Stick Carbon Steel Wok with Soft Touch Riveted Handles, 14",Black
- Presto 5900 1500-Watt Stainless-Steel Electric Wok
|The Food of Taiwan: Recipes from the Beautiful Island
Lowest new price: $14.58
Lowest used price: $11.69
List price: $30.00
Author: Cathy Erway
Brand: Erway Cathy
Acclaimed author Cathy Erway offers an insider's look at Taiwanese cooking—from home-style dishes to authentic street food
While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, the cuisine still remains relatively unknown in America. In The Food of Taiwan, Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, gives readers an insider’s look at Taiwanese cooking with almost 100 recipes for both home-style dishes and street food. Recipes range from the familiar, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to the exotic, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts, mountains, and farms and gritty photos of bustling city scenes, making this book just as enticing to flip through as it is to cook from.
- The Food of Taiwan Recipes from the Beautiful Island
|Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen
Lowest new price: $13.29
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Author: Katie Chin
Brand: Chin Katie
"Katie Chin has done us all a huge favor: she's provided us with recipes for so many of the Chinese dishes we always wanted to cook but have never had clear and easy instructions to prepare…Thank you Katie Chin!" —Martha Stewart
Home chefs will enjoy preparing these Chinese home cooking-inspired dishes with this easy-to-follow Chinese cookbook.
Author Katie Chin's love of cooking blossomed at an early age—watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants. Born in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom's passion and talent and has become a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on. Katie is eager to share her mother's food legacy with you in this book—an homage to Leeann's mastery of all that Chinese cooking has to offer.
This treasury of family recipes includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she learned from her mother in China. Some dishes reflect Leeann's Chinese-American childhood or are recipes which Katie and Leeann developed while together. Others are creations that Katie has invented more recently. Woven throughout the book are fond memories and anecdotes from Katie's childhood, always involving cooking and eating with her mom.
Katie Chin's Everyday Chinese Cooking is a celebration of Leeann Chin's fantastic mastery of the complete array of flavors and techniques in Chinese cuisine, and her unique ability to make them accessible to Westerners. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home.
Favorite Chinese recipes include:
- Firecracker Shrimp
- Mu Shu Pork
- Peking Duck Summer Rolls
- General Tso's Chicken
- Tangerine Beef
- Hoisin Lacquered Ribs
- Tea-Smoked Sea Bass
- Banana Wontons
- Five Spice Chocolate Cake
- And much more…
Let yourself be inspired by the exquisite flavors of Leeann and Katie Chin's signature Chinese cuisine!
- Katie Chin s Everyday Chinese Cookbook 101 Delicious Recipes from My Mother s Kitchen
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