Mary Sue Milliken; Susan Feniger; Helene Siegel; Cesare Casella; Jack Bishop; Tom Lacalamita; Heather Heath; Martin Yan John Wiley & Sons Inc (2003) Pehmeäkantinen kirja
Achkan Azadolmolki-Coisel; Yan Liu; Martin Herden; Thomas Trillen; Stephanie Ulbrich; Kerstin Stiller; Mikael Schallock Herden Studienreisen (2016) Pehmeäkantinen kirja
Achkan Azadolmolki-Coisel; Yan Liu; Martin Herden; Thomas Trillen; Stephanie Ulbrich; Kerstin Stiller; Mikael Schallock Herden Studienreisen (2016) Pehmeäkantinen kirja
Rui P. Martins; Pui-In Mak; Sai-Weng Sin; Man-Kay Law; Yan Zhu; Yan Lu; Jun Yin; Chi-Hang Chan; Yong Chen; Ka-Fai Un now publishers Inc (2021) Pehmeäkantinen kirja
John Wiley & Sons Inc Sivumäärä: 368 sivua Asu: Pehmeäkantinen kirja Julkaisuvuosi: 2000, 22.09.2000 (lisätietoa) Kieli: Englanti
Forget about takeout!
Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way will leave you steaming, stir-frying, and food-styling like crazy! The indescribably delicious cuisine of a fascinating country can finally be yours. And in Chinese Cooking For Dummies, your guide to the wonders and magic of the Chinese kitchen is none other than Martin Yan, host of the award-winning TV show Yan Can Cook. In no time at all, you’ll be up to speed on what cooking tools to use, how to stock your pantry and fridge, and the methods, centuries old, that have made dim sum, Egg Fu Young, Kung Pao Chicken, and fried rice universal favorites. You’ll also be able to:
Think like a Chinese chef—usin g the Three Tenets of Chinese Cooking Choose and season a wok, select a chef’s knife, plus other basic tools of the trade Find the essential ingredients—and ask for them in Chinese with a Chinese language (phonetic) version of black bean sauce, hoisin sauce, plum sauce, bamboo shoots, and more Cook using a variety of methods—including stir frying, steaming, blanching, braising, and deep frying
And with over 100 recipes, arranged conveniently like a Chinese menu, Chinese Cooking For Dummies lets you select from any column in the comfort of your own kitchen...which is when the fun really begins. Imagine putting together your ideal meal from the book’s rich offering of recipes:
Delectable morsels—including Baked Pork Buns, Spring Rolls, Potstickers, Steamed Dumplings, and Shrimp Toast Seafood dishes—including Sweet and Sour Shrimp, and Oysters in Black Bean Sauce Poultry dishes—including Moo Goo Gai Pan, Kung Pao Chicken, and Honey Garlic Chicken Pork, beef, and lamb dishes—including Sichuan Spareribs, Tangerine Beef, and Mongolian Lamb
Chinese Cooking For Dummies gives you all of the basics you’ll need, letting you experience the rich culinary landscape of China, one delicious dish at a time—and all, without leaving a tip!
