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Offers in-depth information for essential vitamin and mineral groups. Information is presented for 28 nutrients (13 vitamins, 12 minerals, cholesterol, dietary fiber and caffeine). Lists hundreds of sources for each nutrient. Data is compiled from over 1,000 scientific sources of information, including the most recent USDA data.
The expanded edition of this foodie guide explores the Chinese food scene throughout North America. Continuing in the tradition of Finding Chinese Foodin Los Angeles, this handbook provides detailed explanations of China’s myriad culinary styles—from Cantonese to Szechwan, Shanghai to Beijing, and Buddhist vegetarian to Muslim-influenced fare—and advice on how to choose authentic restaurants and what dishes to order. In addition to delving into historical, social, and economic contexts that shape Chinese food as seen today, this guide features famous and representative dishes from every region of China along with photographs of the popular and unusual dishes to help diners understand what to expect when they're ordering. A comprehensive listing of Chinese restaurants in San Francisco, New York City, Los Angeles, Toronto, Vancouver, and other cities throughout North America is also included.
“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake Shack From romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants. “I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater “John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread ï¬?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.
Originating in Japan early in the 1970s as a simple sing-along technology, karaoke has become a hybrid media form designed to integrate mass-mediated popular music, video images, computer graphics, and the live musical performance of its human users. Not only has karaoke become a multimillion-dollar entertainment industry, its varied uses have also evolved into diverse popular cultural and social practices among many people around the world. Based on a two-year ethnographic study, this book offers a penetrating analysis of how karaoke is used in the expression, maintenance, and (re)construction of social identity as part of the Chinese American experience. It also explores the theoretical implications of interaction between the media audience and karaoke as both an electronic communication technology and a cultural practice. This book analyzes the social origins of karaoke and the dramaturgical characteristics of karaoke events, and explains how various musical genres are reframed as karaoke music. It also visits the numerous karaoke scenes in their natural context -- the sites of the actual consumption of media products, such as expensive private homes and fancy hotel ballrooms in the affluent suburbs of New Jersey, working-class restaurants and nightclubs in the multiethnic neighborhoods in Flushing, Queens, and Cantonese opera music clubs in New York's Chinatown. Finally, the book offers an intimate analysis of how karaoke has been adopted by several interpretive communities of first-generation Chinese immigrants not only as popular entertainment but also as a means to help (re)define their social identity and way of life.