Recommendation for cooking, food and wine

120 Recetas con fotos paso a paso que facilitan al usuario un resultado seguro. Detalle de los ingredientes y utensilios, 196 paginas con mas de 500 fotografias a todo color, que hacen del cocinar todo un placer.

Canadian Living : In crafting Chow, Wong pays homage to both her rich Chinese heritage and her colourful family in one stroke.

Brian Fawcett Books In Canada : Elegantly presented and… delightful…. Chow is an utterly authentic memoir, and the recipes are excellent.

Book Description

A cookbook and a fascinating glimpse into Canadian history.

Born a two-pound preemie in 1917, Dennis Wong may have begun his love of food after spending the first months of his life keeping warm in his mother’s cooking oven.

Miraculously surviving his tenuous beginning, Dennis went on to pursue an ambitious culinary career, opening two Chinese-Canadian cafés in Prince Albert, Saskatchewan, to introduce countless adventurous Canadian diners to Chinese food.

In Chow, Dennis’s daughter Janice Wong tells her father’s tale through heart-rending stories and traditional Chinese village recipes.

A collection of more than 50 simple family fare dishes, Chow contains early photographs, immigration documents, 1940s restaurant menus, and handwritten recipes that trace the history of some of Canada’s first ethnic restaurants. Written with refreshing sincerity, Chow is both a terrific cookbook and a detailed record of an intriguing chapter in Canadian history.

It includes recipes for:

• Dungeness Crab with Black Bean Sauce
• Steamed Chicken with Rice, Sausage and Mushrooms
• Asparagus, Mushrooms and Pork
• Chinese Barbecue Duck
• Peking Doilies
• Wong’s Chocolate Chip Cookies.

You don’t have to take lessons from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent among them will try to improve their techniques by consulting cook books and exchanging experiences with their neighbors. In this way they eventually become as skilled as the best chefs in established restaurants., It should be noted, of course, that most of the well-known chefs in famous restaurants are men because many men in Chinese homes are just as good at the art of cooking as their wives.

This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers who follow the directions will before long become skilled in the art of Chinese cooking. The entire set consists of nine volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, and recipes for family feasts. This particular volume presents forty different foods prepared with bean curd.

China is the home country of soy beans and the Chinese people began to process beans for food in the form of various types of bean curd 3, 000 years ago. This has been a great contribution to the food industry of the world. Today, bean curd and other bean products remain a popular type of food in China and provide ingredients for a wide range of dishes.

Food made from beans comes in many forms including the soft bean curd, ordinary bean curd, fluffy bean curd, dried bean curd, bean curd leaves, bean curd peels, fried bean curd, dried bean curd cream in tight rolls and “meatless chicken” — a kind of bean curd with a texture like that of chicken meat.

All bean products used for food are prepared by first soaking the beans in water. After the beans rise, wash them clean, grind them, and filter off the residue to make bean curd milk. Heat this and then soak a certain amount of editable plaster in water to mix with the boiling bean curd milk. When the mixture solidifies, bean curd is made.

Soft bean curd is distinguished from other kinds of bean curd in containing more water. It is so soft that it cannot be shaped into any solid form and has to be kept in water in a container, thus known as jellied bean curd. Ordinary bean curd has less water content. “Meatless chicken” is made by placing multiple layers of flat sheets of bean curd tightly together. When bean curd is cut into small pieces and deep-fried until it is golden yellow in color and very soft inside, it is known as fried bean curd. When boiled bean curd milk cools off, lift the layer of oily bean curd cream that forms on the top and let it dry to become bean curd peel. When bean curd peels are rolled up, they become known as dried bean curd cream in tight rolls. If soy beans or green beans are soaked in water and kept at the right temperature for three to five days, bean sprouts will grow.

None of these bean products need to be made by individual cooks at home since they are readily available in Chinese grocery stores. Different kinds of bean curd products require different kinds of cooking skills as outlined in this book…

All pages of the book are spiral bound and double coated for easy clean-up of any spills. Color Illustrations

About the Author
We wish to thank the Suzhou Hotel, which kindly provided strong support and assistance to the compilation of the Learn to Cook Chinese Dishes series. As a major tourist hotel in the city of Suzhou, the Suzhou Hotel has a history of dozens of years and is serviced by experienced first-class chefs.

Describes how the history, geography, traditions and religions of this region have had an influence on this exciting and delicious food. Uncomplicated to prepare, the cuisine is light yet satisfies the appetite and palate while concurring with recent criteria for a nutritious and healthy diet. Features 70 recipes.

The publisher, John Wiley & Sons
Describes how the history, geography, traditions and religions of this region have had an influence on this exciting and delicious food. Uncomplicated to prepare, the cuisine is light yet satisfies the appetite and palate while concurring with recent criteria for a nutritious and healthy diet. Features 70 recipes.

Food is both integral to and expressive of Thai culture, and Signavong’s foray through the country’s major regions and their distinctive cuisines is, with its wealth of photographs, a good introduction to Thailand’s charms as well as its traditional food. Signavong, who owns a restaurant in Australia, contextualizes each recipe with bits of history, legend and gastronomy, noting a dish’s origins or the way Thai people serve it. The largest section contains recipes from central Thailand, such as fiery Jungle Chicken Curry and Panang Beef, but Signavong also provides classics from Isan (the northeast region, where he was raised), northern and southern Thailand, as well as a chapter on Thai “tapas” like Shrimp in Pastry and Chicken Satay. His cultural descriptions, unfortunately, are more detailed than the cooking instructions, so most recipes are not for the novice cook, who will likely be daunted by preparing a whole coconut for the Steamed Salmon in Young Coconut and the complicated process behind Deep-Fried Rice Balls with Chiles and Lime. None of the recipes will work for people who lack a nearby grocery that stocks ingredients like galangal and tai pla, a sauce made from fermented fish innards; although Signavong includes a helpful glossary and offers a few tips for possible substitutions, most exotic ingredients are irreplaceable. Experienced cooks who can obtain them will find this book an excellent primer for Thai cooking, but others may be frustrated by the many inaccessible recipes, especially after being enchanted by the rich culture illustrated on every page.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
–This text refers to the

Hardcover
edition.

Book Description
Creating the tastes of Thailand is an irresistible challenge for cooks who love the pungent combinations and subtle balance of ingredients. True to Thai traditions, Lemongrass and Sweet Basil features recipes based on Royal Thai Cuisine, but the author has moved from the highly decorative and intricately carved presentation to a more easy-to-follow, modern approach.

The key to successful Thai cooking is using the best and freshest produce that you can find, so the book starts by detailing the main ingredients that are essential to the Thai cook. This is followed by clear instructions on the cooking methods and techniques that are used to achieve the unique Thai flavors.

Based on the traditional recipes of each Thai region, every cook has his or her own version of a dish including the addition of a secret ingredient or two. Kham shares with us over 50 of his recipes from Isan and Central, Southern, and Northern Thailand. Also included is a chapter of Thai “tapas,” Khap Klaem with mouthwatering dishes such as Fresh Oysters with Spicy Thai Sauce and Drunken Noodles.

The stunning photographs accompanying the recipes give a strong sense of the Thai way of life. The beautiful location photography shows the seamless integration of food and the Thai Buddhist religion and the vibrant and informative food photographs reflect the Thai’s liking for strong color and the importance of garnishes.

Thai people have a passion for the best ingredients, a passion for eating, a passion for the experience of sharing good food. Be inspired by this and create a delicious meal for your family and friends.

An introduction to the cooking of Thailand including such recipes as lemon chicken soup, satay, and Thai egg rolls. Also includes information on the history, geography, customs, and people of Thailand.
–This text refers to an out of print or unavailable edition of this title.

In this simple, yet creative cookbook, Sumi Sensei shows her young friend Karen how to make Japanese recipes like Miso Soup, Rice Balls, and Sushi.

About the Author

Discover, explore, and savor the delights of the kitchen with the doyen of Singaporean cuisine. Shiok! (which means Wow!) is a blessing to the novice-the encyclopedia of ingredients, detailed description of utensils and implements, and notes on techniques will help even the greenest cook explore this luscious culinary realm. And for the veteran, Shiok! is both a bible of standard classics like chili crab, satay, and bak kut and a guide to new favorites such as chicken tempura, healthy nasi ulam, and creative versions of roti prata. With over 100 color photographs, Shiok! is an attractive, easy-to-use introduction to the cuisine of this rising star of Asia.

About the Author
As a leading cookery teacher, consultant, historian, and writer, Terry Tan has been dishing up Singaporean delights to people around the world for years. He also writes and broadcasts regularly on Asian and Oriental food and cookery. Christopher Tan is a writer, editor, food consultant, and photojournalist who contributes articles, recipes, and pictures to several magazines in Asia.

Edmond Ho is a noted food, travel, and lifestyle photographer based in Singapore.