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Bujold, Lois McMaster
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Nye, Jody Lynn
|The Key to Chinese Cooking
Lowest new price: $81.08
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Author: Irene Kuo
Analyses of and explicit instruction in the fundamental techniques of Chinese cooking are followed by more than three hundred recipes for simple and exotic, traditional and original main and side dishes
|Stir Fry: Top 50 Best Stir Fry Recipes – The Quick, Easy, & Delicious Everyday Cookbook!
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Author: Carla Ray
Featured in Haute Cuisine's "What's Hot"
Limited-Time Price of
Want to become a master in the kitchen?
Want to know how to achieve it without culinary school, expensive equipment, or with little experience?
Top 50 Best Stir Fry Recipes
Discover a variety of exciting dishes with the kitchen guru's in-depth guide to the Top 50 Best Stir Fry Recipes
• Introduction to Stir Fry
• 50 Recipes
Recipes You Will Learn:
• Chinese Fried Rice
• Spicy Szechuan Shrimp
• Bangkok Chicken Pad Thai
• Balti Butter Chicken
• and MUCH MORE!
Each recipe is original, unique, and hand-crafted straight from Carla's kitchen – A definite must-have for chefs of all skill levels!
Focused on helping you become a more knowledgeable cook!
Purchase the print edition & receive a digital copy FREE via Kindle MatchBook
- Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
- Aroma Housewares AEW-305 Electric Wok, Black
- The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home
- Joyce Chen 33-2018, Burnished Bamboo Stir Fry Set, 3-Piece
- Wok Cooking Made Easy: Delicious Meals in Minutes [Wok Cookbook, Over 60 Recipes] (Learn To Cook Series)
- Presto 5900 1500-Watt Stainless-Steel Electric Wok
- Joyce Chen 22-9938, Pro Chef 14 Inch 10 Piece Excalibur Non-Stick Wok Set
- Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
- Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen
- Original Copper Pan 12" Non-Stick Wok with Lid
|Beyond the Great Wall
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Author: Naomi Duguid
Brand: Alford, Jeffrey/ Duguid, Naomi/ Jung, Richard (PHT)
WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD
WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD
A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.
In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid―who first met as young travelers in Tibet―bring home the enticing flavors of this other China.
For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes―from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots―photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.
|A Common Table: 80 Recipes and Stories from My Shared Cultures
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Author: Cynthia Chen McTernan
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.
|A Tradition of Soup: Flavors from China's Pearl River Delta
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Author: Teresa M. Chen
Brand: North Atlantic Books
Through recipes that use time-honored medicinal ingredients, A Tradition of Soup provides a fascinating narrative of the Southern Chinese immigrants who came to the United States in large numbers during the last half century, the struggles they faced and overcame, and the soups they used to heal and nourish their bodies.
Following the Chinese approach to health, Teresa Chen, who was born into a family of food connoisseurs and raised by a gourmet cook, groups the recipes by seasons and health concerns according to Cantonese taxonomy: tong (simple broths, soups, and stews), geng (thickened soups), juk (rice soups or porridges), and tong shui (sweet soups), as well as noodle soups, wonton and dumpling soups, and vegetable soups. Also focusing on dahn (steaming) and louhfo (slow-cooking) soups associated with good health, the book features fresh, natural, and seasonal food. A Tradition of Soup highlights recipes that serve a wide range of purposes, from gaining or shedding weight to healing acne and preventing wrinkles. While some ingredients may seem foreign to Western readers, most are available in Chinese grocery stores.
To help readers identify and procure these items, Chen provides a beautifully photographed ingredients glossary complete with Chinese names, pronunciation, and detailed descriptions.
|Stir Crazy: 100 Deliciously Healthy Stir-Fry Recipes
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Author: Ching-He Huang
Stir-frying is not only one of the easiest and fastest ways to cook, but also one of the most healthy – using little oil and retaining more nutrients than other methods of cooking. It also requires very little equipment: All you need is a wok, a knife, and a chopping board.
InStir Crazy, Ching explains the techniques behind making a good stir fry, with tips on controlling the heat, choosing the right oils, and planning the right order in which to add your ingredients. The focus is on simple preparations to entice even those with little or no cooking skills to try something new. The recipes include both Asian and Western ingredients readily available in any supermarket, ranging from Chinese “Pesto” Noodles with Kale and Asparagus and Egg Fried Rice to Chicken with Green Beans in Spicy Garlic Sauce and Peanut Beef with Edamame. So whether you eat meat or are a vegetarian, love carbs or avoid them, want something special or have to feed your family in a hurry, all you need to do is pick up a wok.
|The Fortune Cookie Chronicles: Adventures in the World of Chinese Food
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Author: Jennifer 8. Lee
Brand: Lee, Jennifer
FEATURED ON TED.com and The Colbert Report.
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendy's combined. Former New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.
|Family Style Chinese Cookbook: Authentic Recipes from My Culinary Journey Through China
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Author: Shanti Christensen
“Family Style Chinese Cookbook is a treasure trove of real Chinese home cooking. But it’s more than just a cookbook―it’s a collection of stories about tradition, ceremony, family, and pride.”
―Bee Yinn Low, author of Easy Chinese Recipes
Authentic Chinese cuisine is responsible for some of the most tantalizing dishes in the world. And yet, creating these delicious dishes may seem daunting. We’re not talking about westernized Chinese food that you can find in most Chinese cookbooks, but rather the succulent flavors, vibrant aromatics, and bold pairings that define what authentic Chinese food truly is.
Shanti Christensen knows a thing or two about what makes Chinese food authentic. As food editor for Time Out Beijing and an avid traveller, Shanti soaked up China’s culture and food. But the best cuisine she experienced wasn’t from five-star restaurants, but rather from the family kitchens of locals.
Family Style Chinese Cookbook is an assemblage of family recipes that Shanti collected during her time with families throughout China. Presented alongside endearing stories, these recipes form a Chinese cookbook that evokes a truly unique experience to excite your curious spirit and surprise your adventurous palate.
With Family Style Chinese Cookbook you’ll find everything you need to cook home-style Chinese food from your very own kitchen, including:
- High quality, authentic, Chinese family heirloom recipes
- Cooking tips based on your personal preferences, and suggested variations for hard to find ingredients
- Guidance for stocking up on Chinese pantry essentials and finding unique ingredients
- Overview of essential equipment commonly required for proper recipe preparation such as a glazed clay pot, wok, and mandoline
- Simplified instructions of basic cooking techniques including those for tenderizing meat, stir-frying, parboiling, and braising
In China, food brings people together. With the ease and simplicity of Family Style Chinese Cookbook, you and yours will savor the bold flavors, sweet aromas, and warm connection that can be offered through authentic Chinese cooking.
|The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions o f China
Lowest new price: $6.10
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Author: Donna Klein
Brand: Perigee Trade
Colorful, aromatic, and flavorful—and as simple as ordering in.
The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet. As the world’s largest producer of fruits and vegetables, China boasts an impressive array of meat-free, egg-free, dairy-free dishes that has also made its cuisine one of the earth’s healthiest. From tasty appetizers to mouthwatering desserts, The Chinese Vegan Kitchen is a collection of easy yet authentic recipes from the various culinary regions of China—Canton, Hunan, Peking, Shanghai, Sichuan, Taiwan, Tibet—that you can prepare in your own kitchen with ingredients readily available in western supermarkets. This book features:
•225 delicious and nutritious recipes for appetizers, soups, salads, noodle dishes, rice dishes, tofu and other main dishes, side dishes, and desserts
•Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrate, and dietary fiber for every recipe
•Cooks’ tips throughout
•A glossary of ingredients and where to find them
This is vegan cooking like you’ve never experienced it—but you will be coming back to this irresistible collection time and again.
|Culinaria China: A Celebration of Food and Tradition
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Author: Katrin Schlotter
Tasting, smelling and enjoying China―explore the specialties of the metropolises and the regional cuisine: from the South of China, the melting pot of cuisine, to the rich coast provinces in the North, to the palace cuisine of Beijing all the way to the fiery-hot Szechuan dishes and adventurous dishes from the steppe. This thoroughly researched volume lifts the secrets of the Middle Kingdom: What for example hides behind dishes like „blister soup", „beggar’s chicken"or even „ants climbing a tree"? What does the day of a Chinese worker look like and how is a wedding celebrated? What does a big family in Beijing eat on the weekend and which viands are served to a pilgrim after his visit to a cloister?
The authors of this book are sinologists and are well versed in China. They offer many exciting details about the history, customs and tradition as well as the modern life in this country, which changes daily and remains yet closely attached to its past. Authentic Chinese recipes, which were deliberately collected in many provinces for this book, help everybody to conjure hitherto unknown tasty dishes onto the table. Aside from the historical dishes of the imperial cuisine, the most modern creations of the world famous five stars chefs are presented.
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