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Flavors Of China

  • Flavors Of China

  • Attribution

    Clare Ferguson ; photography by Jeremy Hopley

  • Publication Details

    Book, Courage Books, 1998

  • Tags

    ·

  • Availability

    LOCATIONCALL #STATUS
     (UPPER LEVEL)  TX724.5.C5 F47 1998  AVAILABLE

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Serve The People : A Stir-fried Journey Through China

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Land Of Plenty : A Treasury Of Authentic Sichuan Cooking

  • Land Of Plenty : A Treasury Of Authentic Sichuan Cooking

  • Attribution

    Fuchsia Dunlop

  • Publication Details

    Book, 1st American ed, W.W. Norton, 2003

  • Description

    The Chinese call the province of Sichuan in southwest China “the land of plenty” and “the place for flavor.” Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. (automatically summarized from Amazon.com)

  • Tags

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  • Availability

    LOCATIONCALL #STATUS
     (UPPER LEVEL)  TX724.5.C5 D86 2003  AVAILABLE

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Dim Sum : The Art Of Chinese Tea Lunch

  • Dim Sum : The Art Of Chinese Tea Lunch

  • Attribution

    written and illustrated by Ellen Leong Blonder

  • Publication Details

    Book, 1st ed, Clarkson Potter, 2002

  • Description

    Ellen Blonder offers her favorite versions of traditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp Ha Gow, each bite vibrantly flavored, plus recipes for hearty sticky rice dishes, refreshing saut (automatically summarized from Amazon.com)

  • Tags

    · · ·

  • Availability

    LOCATIONCALL #STATUS
     (UPPER LEVEL)  TX724.5.C5 B5697 2002  AVAILABLE

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From The Earth : Chinese Vegetarian Cooking = [Ts‘ung Ti Ch‘iu Ta Tzu Jan : Chung-kuo Shu Ts‘ai Shih P‘u]

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Ken Hom’s Chinese Kitchen : With A Consumer’s Guide To Essential Ingredients

  • Ken Hom's Chinese Kitchen : With A Consumer's Guide To Essential Ingredients

  • Attribution

    by Ken Hom

  • Publication Details

    Book, Hyperion, 1994

  • Description

    He begins with a comprehensive guide to more than 80 ingredients regularly used in Chinese cooking, from bamboo shoots to wonton wrappers, with full explanations of how to buy, store, prepare, and preserve them. Beautifully enhanced with 100 color photos, Ken Hom’s Chinese Kitchen both demonstrates and demystifies the art of Chinese cooking. (automatically summarized from Amazon.com)

  • Tags

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  • Availability

    LOCATIONCALL #STATUS
     (UPPER LEVEL)  TX724.5.C5 H585 1994  AVAILABLE

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Food In China : A Cultural And Historical Inquiry

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The Frugal Gourmet Cooks Three Ancient Cuisines : China, Greece, And Rome

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The Food Of China

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Chinese Regional Cooking

  • Chinese Regional Cooking

  • Attribution

    Kenneth Lo

  • Publication Details

    Book, 1st American ed, Pantheon Books, 1979

  • Tags

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  • Availability

    LOCATIONCALL #STATUS
     (UPPER LEVEL)  TX724.5.C5 L5963 1979  AVAILABLE

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Cooking The Chinese Way

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Food In Chinese Culture : Anthropological And Historical Perspectives

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