- AUTHENTIC TASTE OF CHINA (OPS)
ISBN: 9780754803492
An introduction includes all you need to know about ingredients and equipment, and step-by-step techniques and pictures of the finished dishes help you achieve perfect results. Chinese allows you to create the tastes and textures of this exotic cuisine.'
Pages: 64
Author: HSIUNG, DEH-TAPrice: $14.95 - Beyond the Great Wall
ISBN: 9781579653019
Publication date: 01/08/2008
Presents the recipes from Central Asian cuminscented kebabs and flatbreads to Tibetan stews and Mongolian hot pot, photos, and stories. This book is suitable for food lovers, and for cooks and armchair travellers.
Author: ALFORD, JEFFREY AND DUGUIPrice: $65.00 - BITE-SIZED CHINESE (ops)
ISBN: 9780600603276
This title contains a wealth of bite-sized recipes with an oriental twist. Recipes are separated into chapters according to meal size ranging from nibbles through to small meals. Recipes range from crispy wonton and prawn toasts to Peking duck and sweet and spicy spare ribs.
Author: HAMLYN EDITORSPrice: $22.95 - China Modern
ISBN: 9781856269612
Publication date: 01/09/2010
Modern Chinese food has come a long way from the traditional favourites that we order by rote from our local takeaway. China's culinary traditions are continually evolving to create a new and exciting cuisine that can best be described as fusion. This book explores these influences and challenges conventional perceptions of Chinese food.
Author: HE HUANG, CHINGPrice: $35.00 - Chinese Cookery
ISBN: 9781846076053
Publication date: 01/03/2009
Presents a collection of over 150 recipes. This title includes such old favourite recipes as Cashew Chicken, and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan such as Steamed Salmon with Black Beans and Mango Chicken.
Author: HOM, KENPrice: $49.95 - Chinese Food Made Easy 100 Simple Healthy Recipes from Easy-to-Find Ingredients
ISBN: 9780007264988
Publication date: 01/08/2008
Drawing on the experiences of top chefs, her family and friends, growers and producers and celebrity enthusiasts Ching sets out to discover the best Chinese cooking in the world today. CHINESE FOOD MADE EASY begins with some of the most familiar dishes from a Chinese takeaway menu - Sweet & Sour Prawns, Chicken with Cashew Nuts, Chop Suey and Cantonese Vegetable Stir Fry, each with Chinga's special and imaginative twist. Later we explore spicy Szechuan food: Noodles, Dumplings and Dim sum; Seafood; Fast Food ; Desserts and finally Celebratory Food, where Ching presents a complete banquet of dishes to celebrate the Chinese New Year.
Author: HUANGE, CHING-HEPrice: $39.99 - Chinese Kitchen
ISBN: 9781856269681
Publication date: 01/01/2011
Food writer and world authority on Chinese cuisine, the author introduces and describes over 100 essential ingredients for Chinese cooking. He provides at least two recipes for each ingredient to demonstrate their versatility, including Steamed Scallops with Black Bean sauce, Stir-fried Chicken with Coriander and Shredded Duck with Mango.
Author: HSIUNG, DEH-TAPrice: $35.00 - Chings Chinese Food In Minutes
ISBN: 9780007265008
Publication date: 01/12/2009
Pages: 240
Dimension: 189mm X 246mm
Author: HUANG, CHING-HEPrice: $53.99 - Chopsticks Diet
ISBN: 9781856268264
Publication date: 01/03/2009
Explores the benefits of the Japanese cuisine. This cookbook presents 120 recipes using traditional Japanese fare (rice, fish, soybeans, vegetables, seaweeds, fruits) in fresh modern ways.
Author: BARBER, KIMIKOPrice: $29.95 - Classic Chinese Recipes Ken Hom
ISBN: 9780600620778
Publication date: 01/11/2010
Author: HOM, KENPrice: $21.99 - Complete Chinese Cookbook (Ken Hom)
ISBN: 9781849900829
Publication date: 01/04/2011
Author: HOM, KENPrice: $59.95 - Cooking Classic Korea Step By Step Cookbook
ISBN: 9789814302531
Publication date: 01/11/2010
Each dish will be joy to explore, with simple, concise explanations and background details provided in the recipes.
•Fully illustrated recipes with clear and concise step-by-step instructions to guide the cook.
•Fully illustrated glossary of ingredients to help readers identify unfamiliar ingredients.
•A step-by-step culinary adventure awaits you in this beautifully photographed cookbook.
Cooking instructor Won Chun Nam presents 42 authentic recipes that capture the essence and flavours of Korean cuisine in Cooking Classics: Korea. Using simple, concise step-by-step methodology, Chun Nam shows how Korean food can be prepared quickly and easily with fresh, healthy and readily available ingredients even while retaining the intricacies and characteristics of each dish. Learn to prepare different types of kimchi such as Whole Cabbage Kimchi and Cucumber Kimchi, mouth-watering side dishes and appetisers such as Spring Onion Pancake , Seasoned Spinach and Top Shell Salad, well-loved favourites such as Beef and Vegetable Hot Stone Rice, Ginseng Chicken Soup
Pages: 144
Author: CHUN, NAM WONPrice: $24.95
