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A collection of recipes from the province of Hunan which have been adapted for use in the American kitchen with illustrated step-by-step instructions, advice on cooking utensils and ingredients
Cooking Chinese food at home has never been easier - all you need is this book, a wok and a quick trip to the supermarket. Kylie Kwong's philosophy is to use the freshest produce and cook it simply to make the most of the clean flavours. All the necessary ingredients are available at your supermarket and Kylie's recipes are friendly and straightforward. In no time, you'll be cooking everyday favourites like soy sauce chicken and sung choi bau on weeknights and fresh-tasting button mushroom salad and prawn wonton soup for weekend occasions. Enhanced by Earl Carter's inspiring photographs of all the finished dishes, and with step-by-step pictures to guide you through their preparation, Simple Chinese Cooking will never be far from your kitchen.
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
In Global Hakka: Hakka Identity in the Remaking Jessieca Leo offers a needed update on Hakka history and a reassessment of Hakka identity in the global and transnational contexts. Leo gives fresh insights into concepts such as ethnicity, identity, Han, Chineseness, overseas Chinese, and migration in relation to Hakka identity. Globalization, transnationalism, deterritorialization and migration drive the rapid transformation and reformation of Hakka identity to the point of no return. Dehakkalization through cultural adaptation or genetic transfer has created an elastic identity in the global Hakka and different kinds of Hakka communities around the world. Jessieca Leo convincingly shows that the concept of ‘being Hakka’ in the twenty-first century is better referred to as Hakkaness – a quality determined by lifestyle and personal choices. "Among the Chinese, tradition long resisted the idea of migration. In practice, however, there were many layers of adaptation to different circumstances. The Hakka have been exceptional in having always been conscious of their migratory successes. This book explores with great sensitivity how Hakka history outside China influences the way they respond to the new global environment. Combining careful scholarship with self-discovery, Jessieca Leo captures the processes by which one group of Chinese became migrants who consider migration as normal. Her fascinating and original work takes the study of the Hakka to a higher level and offers fresh insights for understanding how other migratory Chinese are transforming tradition today." Professor Wang Gungwu, National University of Singapore
Since its release in 1976, Charmaine Solomon’s The Complete Asian Cookbook has become a culinary classic, introducing Asian cooking to more than a million readers worldwide and garnering a dedicated following around the globe. The recipes from China are now available in this single volume. Join Charmaine Solomon on a journey through the familiar flavours of Cantonese cuisine to the mouth-numbing spice of Sichuan food. From wontons and chow mein to Peking duck and heavenly braised vegetables, these diverse dishes will delight and inspire a new generation of cooks. Also in the series: The Complete Asian Cookbook: India & Pakistan The Complete Asian Cookbook: Thailand, Vietnam, Cambodia, Laos & Burma The Complete Asian Cookbook: Indonesia, Malaysia & Singapore The Complete Asian Cookbook: Japan & Korea The Complete Asian Cookbook: Sri Lanka & The Philippines