The Little Chinese Cookbook
Published on 18. November 2015
192 pages
978-1-925268-68-3 (ISBN)
Description
The Little Chinese Cookbook explores the ways in which geography, climate, culture and tradition have shaped one of the world's most popular cuisines. It takes a look at the behind-the-scenes world of growers, artisans, chefs and home cooks, whose passion for produce is reflected in the regional styles and flavours of China's rich and varied food. More than 80 recipes including street food, seafood, dim sum recipes, hotpots and desserts.
More details
Language
English
Place of publication
Sydney
Australia
File size
69,76 MB
ISBN-13
978-1-925268-68-3 (9781925268683)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Content
- Intro
- Cover
- Title
- Contents
- Introduction
- The Tea House
- Jiaozi
- Spring Rolls
- Char Siu Bau
- Steamed Glutinous Rice in Lotus Leaves
- Har Gau
- Food Journey: Dim Sum
- Turnip Cake
- Tofu Rolls
- Siu Mai
- Home-Style Cooking
- Cantonese Corn Soup
- Hot-and-Sour Soup
- Whole Fish with Yellow Bean Sauce
- Smoked Fish
- Ma Po Tofu
- Kung Pao Chicken
- White Cut Chicken
- Bang Bang Chicken
- Lemon Chicken
- Lion's Head Meatballs
- Sweet-and-Sour Pork
- Food Journey : HotPot
- Mongolian Hotpot
- Crispy Shredded Beef
- Yangzhou Fried Rice with Prawns
- Ants Climbing Trees
- Steamed Chicken and Sausage Rice
- Ginger Pudding
- Fried Fragrant Bananas
- Banquet Food
- Abalone, Snowpeas and Oyster Mushrooms
- Love Bird Prawns
- Salt-baked Chicken
- Stir-fried Squab in Lettuce Leaves
- Mu Shu Pork
- Food Journey: Peking Duck
- Peking Duck
- Mongolian Lamb
- Beef with Oyster Sauce
- Eight-treasure Rice
- Cinnamon Beef Noodles
- Longevity Noodles
- Candied walnuts
- Chilli Crab
- New Year Sweet Dumplings
- Fried Peanuts
- From the Wet Market
- Sweet-and-Sour Prawns with Vegetables
- Steamed Mussels with Black Bean Sauce
- Seafood Clay Pot
- Salt and Pepper Soft-shell Crabs
- Hainan Chicken
- Crispy Skin Duck
- Soy Chicken
- Stir-fried Beef with Spring Onions
- Spareribs with Sweet-and-Sour Sauce
- Vegetable Dishes
- Tofu and Spinach Soup
- Tomato and Egg Soup
- Stir-fried Twin Winter
- Chinese Broccoli in Oyster Sauce
- Northern-style Tofu
- Double-cooked Yard-long Beans
- Buddha's Delight
- Sichuan Pickled Cucumber
- Street Food
- Steamed Breads
- Rainbow Congee
- Char Siu Noodle Soup
- Braised Chicken Wings
- Spring Onion Pancakes
- Char Siu
- Tea Eggs
- Food Journey : Noodles
- Steamed Rice Noodle Rolls
- Dan Dan Mian
- Rainbow Noodles
- Won Ton Soup
- Basics
- Boiled or Steamed Rice
- Crispy Rice
- Mandarin Pancakes
- Basic Yeast Dough
- Vegetable Stock
- Chicken Stock
- Chicken and Meat Stock
- Soy and Vinegar Dipping Sauce
- Soy, Vinegar and Chilli Dipping Sauce
- Red Vinegar Dipping Sauce
- Soy, Chilli and Sesame Dipping Sauce
- Spicy Salt and Pepper
- Chilli Sauce
- Glossary
- Index
- Copyright
- Back Cover
