The Adventures of Fat Rice

The Adventures of Fat Rice
Author: Abraham Conlon,Adrienne Lo,Hugh Amano
Publsiher: Unknown
Total Pages: 311
Release: 2016
ISBN 10: 1607748959
ISBN 13: 9781607748953
Language: EN, FR, DE, ES & NL

The Adventures of Fat Rice Book Review:

With 100 recipes, this is the first book to explore the vibrant food culture of Macau--an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways--as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. An hour's ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau--a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world's greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique--yet enticingly familiar--flavors of Macau into your own kitchen.

The Adventures of Fat Rice

The Adventures of Fat Rice
Author: Abraham Conlon,Adrienne Lo
Publsiher: Ten Speed Press
Total Pages: 320
Release: 2016-10-25
ISBN 10: 1607748967
ISBN 13: 9781607748960
Language: EN, FR, DE, ES & NL

The Adventures of Fat Rice Book Review:

With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.

Soframiz

Soframiz
Author: Ana Sortun,Maura Kilpatrick
Publsiher: Ten Speed Press
Total Pages: 264
Release: 2016-10-11
ISBN 10: 160774919X
ISBN 13: 9781607749196
Language: EN, FR, DE, ES & NL

Soframiz Book Review:

This charming collection of 100 recipes for everyday cooking and entertaining from Cambridge's Sofra Bakery and Cafe, showcases modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory. Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.

Let s Make Ramen

Let s Make Ramen
Author: Hugh Amano,Sarah Becan
Publsiher: Ten Speed Press
Total Pages: 192
Release: 2019-07-16
ISBN 10: 0399582002
ISBN 13: 9780399582004
Language: EN, FR, DE, ES & NL

Let s Make Ramen Book Review:

A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries. LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE • ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION’S GREAT GRAPHIC NOVELS FOR TEENS Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.

Chop Suey

Chop Suey
Author: Andrew Coe
Publsiher: Oxford University Press
Total Pages: 320
Release: 2009-07-16
ISBN 10: 9780199758517
ISBN 13: 0199758514
Language: EN, FR, DE, ES & NL

Chop Suey Book Review:

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

Busy People s Low Fat Cookbook

Busy People s Low Fat Cookbook
Author: Dawn Hall
Publsiher: Thomas Nelson
Total Pages: 288
Release: 2003-06-09
ISBN 10: 1418580406
ISBN 13: 9781418580407
Language: EN, FR, DE, ES & NL

Busy People s Low Fat Cookbook Book Review:

Fast, easy, extremely low-fat and delicious home-style recipes with 7 ingredients or less. "I was born watching my weight. My love for food is something with which I've always struggled. But I've found out that you can have your cake and eat it too?as long as the cake is low in fat. The more than 200 recipes in Busy People's Low-Fat Cookbook will help you feed your family with extremely low-fat meals while keeping the tantalizing taste." ?Dawn Hall In addition, all recipes . . . Can be cooked in 30 minutes or less Are kitchen tested for taste and ease of preparation Have nutritional information Are budget friendly Includes recipes for . . . Cinnamon Drops Warm Cran-Apple Salad Pinwheel Dinner Rolls Butterfinger Trifle Cinnamon-Kissed Chicken Peppermint Chocolate Cheesecake

French Women Don t Get Fat

French Women Don t Get Fat
Author: Mireille Guiliano
Publsiher: Vintage
Total Pages: 349
Release: 2007-12-26
ISBN 10: 0307387992
ISBN 13: 9780307387998
Language: EN, FR, DE, ES & NL

French Women Don t Get Fat Book Review:

A gourmand's guide to the slim life shares the principles of French gastronomy, the art of enjoying all edibles in proportion, arguing that the secret of being thin and happy lies in the ability to appreciate and balance pleasures, not in deprivation, in a guide that includes inspirational true-life stories, simple advice, and dozens of delectable recipes. Reprint.

Steak Lover s Cookbook

Steak Lover s Cookbook
Author: William Rice
Publsiher: Workman Publishing Company
Total Pages: 250
Release: 1997-01-04
ISBN 10: 0761178821
ISBN 13: 9780761178828
Language: EN, FR, DE, ES & NL

Steak Lover s Cookbook Book Review:

Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries, Outrageous Onion Rings, and Mississippi Mud Pie. It's a steakhouse at home. 84,000 copies in print.

Food Wine Annual Cookbook 2017

Food   Wine Annual Cookbook 2017
Author: Moore, Matt
Publsiher: Time Inc. Books
Total Pages: 96
Release: 2017-02-07
ISBN 10: 0848754697
ISBN 13: 9780848754693
Language: EN, FR, DE, ES & NL

Food Wine Annual Cookbook 2017 Book Review:

Food & Wine's annual cookbook is filled with the year's best recipes from chefs around the world. This expertly curated collection features fabulous dishes, fresh flavors, and new ways to prepare familiar ingredients. Discover creative ideas for every occasion, from weeknight dinners and weekend brunches to cocktail parties and holiday meals. Gorgeous color photographs throughout provide endless inspiration, while clear instructions and step-by-step photographs guarantee delicious success.

Ideas in Food

Ideas in Food
Author: Aki Kamozawa,H. Alexander Talbot
Publsiher: Clarkson Potter
Total Pages: 320
Release: 2010-12-28
ISBN 10: 030771974X
ISBN 13: 9780307719744
Language: EN, FR, DE, ES & NL

Ideas in Food Book Review:

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

The adventures of Imshi

The adventures of Imshi
Author: John Prioleau
Publsiher: Рипол Классик
Total Pages: 135
Release: 2022
ISBN 10: 5877559036
ISBN 13: 9785877559035
Language: EN, FR, DE, ES & NL

The adventures of Imshi Book Review:

Mister Jiu s in Chinatown

Mister Jiu s in Chinatown
Author: Brandon Jew,Tienlon Ho
Publsiher: Ten Speed Press
Total Pages: 304
Release: 2021-03-09
ISBN 10: 1984856510
ISBN 13: 9781984856517
Language: EN, FR, DE, ES & NL

Mister Jiu s in Chinatown Book Review:

The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.

The Making of Macau s Fusion Cuisine

The Making of Macau   s Fusion Cuisine
Author: Annabel Jackson
Publsiher: Hong Kong University Press
Total Pages: 168
Release: 2020-03-09
ISBN 10: 9888528343
ISBN 13: 9789888528349
Language: EN, FR, DE, ES & NL

The Making of Macau s Fusion Cuisine Book Review:

In The Making of Macau’s Fusion Cuisine: From Family Table to World Stage, Annabel Jackson argues that Macanese cuisine cannot be seen as a unique product of Portuguese colonialism in southern China. Instead, it needs to be understood in the context of Portugal’s culinary footprint in Asia and beyond. She contends that the culinary cultures of other Portuguese colonies in Asia and Africa also influenced the cuisine in Macau. Macanese cuisine plays a role in evoking a sense of Macanese identity within Macau as well as in the Macanese diaspora. As the Macanese have increasingly defined themselves as an ethnically and culturally distinct group, their cuisine has growingly been seen as a critical identifier of cohesion and difference. The book shows how Macanese cuisine is moving from being an everyday production of food in a domestic setting to something more symbolic and ceremonial. It also argues that the practice of recipe sharing, historically controversial among the Macanese, is now viewed as an important process. Drawing on information gathered through interviews and surveys, the book is a fascinating study of the history and development of Macanese cuisine, one of the oldest fusion cuisines in Asia. ‘Annabel Jackson has more than enough knowledge to share with the readers many insights and interesting stories, which are embedded in history and cultural interactions among various ethnic groups in Macau and beyond. Given the fact that Macau has become the city of gastronomy, this book brings in rich information and knowledge for locals and visitors to “taste” and to remember.’ —Sidney Cheung, The Chinese University of Hong Kong ‘Annabel Jackson’s study of the development of Macanese cuisine and its role in evoking a sense of Macanese identity within Macau and the Macanese diaspora should contribute to the growing interest in the study of food and foodways within cultural and postcolonial studies. Written in a lively and engaging way, it achieves a good balance between the use of primary sources and theoretical references to buttress its arguments.’ —David Brookshaw, University of Bristol

Sky Juice and Flying Fish

Sky Juice and Flying Fish
Author: Jessica B. Harris
Publsiher: Simon and Schuster
Total Pages: 240
Release: 2010-05-11
ISBN 10: 9781439146651
ISBN 13: 1439146659
Language: EN, FR, DE, ES & NL

Sky Juice and Flying Fish Book Review:

Savor the food, flavor, rhythm, and romance of the Caribbean. A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, Sky Juice and Flying Fish captures the feel of the Islands, bringing the blue-green sea, the tropical breeze, and the exotic scents of the Caribbean into the American kitchen. A culinary history of each of the Islands provides the perfect introduction to the 150 mouth-watering recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring the distinctly exotic seasonings -- ginger, garlic, chili, coconut, curries, and rum -- of the Caribbean. Begin your meal with plantain chips and a rum-spiked 'ti-punch. Go on to Bajan Fried Chicken from Barbados, complemented by a banana-ginger chutney and served with Jamaican Rice and Peas. Finish up with a sumptuous coconut pudding. A glossary lists ingredients from achiote (small reddish berries) to z'yeux noirs (black-eyed peas), which can be found in grocery stores, Caribbean markets, or through the mail-order source list provided in the appendix.

Cook Korean

Cook Korean
Author: Robin Ha
Publsiher: Unknown
Total Pages: 175
Release: 2016
ISBN 10: 1607748878
ISBN 13: 9781607748878
Language: EN, FR, DE, ES & NL

Cook Korean Book Review:

"Ha presents ... comics that fully illustrate all the steps and ingredients necessary for all 64 [Korean] recipes in a ... concise presentation (with no more than 2 pages per recipe on average). Recipes featured include easy kimchi (makkimchi), spicy bok choy (cheonggyeongche muchim), and seaweed rice roll (kimbap), among many other dishes"--

Poole s

Poole s
Author: Ashley Christensen,Kaitlyn Goalen
Publsiher: Ten Speed Press
Total Pages: 304
Release: 2016-09-20
ISBN 10: 1607746883
ISBN 13: 9781607746881
Language: EN, FR, DE, ES & NL

Poole s Book Review:

From the James Beard Award–winning chef Ashley Christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole’s Diner. Ashley Christensen is the new face of Southern cooking, and her debut cookbook, Poole’s, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen. Recipes like Turnip Green Fritters with Whipped Tahini; Heirloom Tomatoes with Crushed Olives, Crispy Quinoa, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, a show-stopping Macaroni au Gratin, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, all redefining what comfort food can be. Poole’s is also the story of how Christensen opened a restaurant, and in the process energized Raleigh’s downtown. By fostering a network of farmers, cooks, and guests, and taking care of her people by feeding them well, she built a powerful community around the restaurant. The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living. With abundant, dramatically beautiful photography and a luxe presentation, Poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, and pass down for generations to come.

Freemasonry For Beginners

Freemasonry For Beginners
Author: Robert Lomas
Publsiher: Red Wheel/Weiser
Total Pages: 176
Release: 2017-01-31
ISBN 10: 1939994578
ISBN 13: 9781939994578
Language: EN, FR, DE, ES & NL

Freemasonry For Beginners Book Review:

Many people have heard of Freemasonry, but few have any idea what it is, what it does, or why it exists. Freemasonry is not a religion, but rather a spiritual self-help society whose declared purpose is to help members become better citizens, and it has a strong track record of doing just that since it began in Scotland in the 15th century. Freemasonry For Beginners explores the objectives and teaching methods of Freemasonry and describes its influence on society in the past, present, and future. It recounts the origins of the movement in Scotland and its spread to North America and the rest of the world. Not least of all, it shows how Masonic teachings have helped so many members over the centuries learn the skills to become leaders in society, science, and the arts.

Tortilla Mastery

Tortilla Mastery
Author: Marissa Marie
Publsiher: Unknown
Total Pages: 240
Release: 2020-10-21
ISBN 10: 1928374650XXX
ISBN 13: 9798550935835
Language: EN, FR, DE, ES & NL

Tortilla Mastery Book Review:

The Best Mexican Food, From Our Casa to Yours!This Book Offers: All the basic info you will need to get started with Authentic Mexican Cooking 50 Authentic Recipes of Tacos, Tostadas, and Tamales 11 Recipes of Burritos, Chimichangas, And Quesadillas 25 Recipes of Enchiladas & Casseroles 4 Recipes of Chilaquiles 45 Mexican Sauce, Salsa, and Seasoning Recipes Bonus: 35 Mexican Snacks & Appetizers Bonus: 50 Mexican Soups & Stews

A Cook s Tour

A Cook s Tour
Author: Anthony Bourdain
Publsiher: Bloomsbury Publishing USA
Total Pages: 308
Release: 2010-09-17
ISBN 10: 1608195171
ISBN 13: 9781608195176
Language: EN, FR, DE, ES & NL

A Cook s Tour Book Review:

From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential, this wonderful book sees Bourdain travelling the world discovering exotic foods. Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail. Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mecong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. . . A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.

My Adventures with Your Money

My Adventures with Your Money
Author: George Graham Rice
Publsiher: Unknown
Total Pages: 363
Release: 1913
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015009020184
Language: EN, FR, DE, ES & NL

My Adventures with Your Money Book Review: