an enciclopedia of chinese food and the cooking c

An enciclopedia of chinese food and the cooking, C

An enciclopedia of chinese food and the cooking, Chang, Kutscher, Crown . Il libro è in condizioni buone/discrete. Tracce del tempo, evidenti come da foto. 2 euro piego di libri semplice, 5 raccomandato (tracciabile). Spedizioni in imballi rigidi e antipioggia.

Food of Life: Ancient Persian and Modern Iranian Cooking and

ISBN: , SKU: , AUTHOR: Batmanglij, Najmieh, PUBLISHER: Mage Publishers, This is an updated and expanded fourth edition of New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies ISBN .

Greek Meze Cooking

ISBN: , SKU: , AUTHOR: Maxwell, Sara, PUBLISHER: Booksales, Brings the tastes and flavors of the Aegean into your kitchen. An authentic range of Meze cooking featuring recipes from botch the islands and the mainland.

An Introduction to Chinese Philosophy

ISBN: , SKU: , AUTHOR: Lai, Karyn L., PUBLISHER: Cambridge University Press, This comprehensive introductory textbook to early Chinese philosophy covers a range of philosophical traditions which arose during the Spring and Autumn ( BCE) and Warring States ( BCE) periods in China, including Confucianism, Mohism, Daoism, and Legalism. It considers concepts, themes and argumentative methods of early Chinese philosophy and follows the development of some ideas in subsequent periods, including the introduction of Buddhism into China. The book examines key issues and debates in early Chinese philosophy, cross-influences between its traditions and interpretations by scholars up to the present day. The discussion draws upon both primary texts and secondary sources, and there are suggestions for further reading. This will be an invaluable guide for all who are interested in the foundations of Chinese philosophy and its richness and continuing relevance. Acquista Ora

Pride of Kentucky: Great Recipes with Food, Farm, and Family

ISBN: , SKU: , AUTHOR: Kentucky Extension Association, PUBLISHER: Favorite Recipes Press (FRP), The "Pride of Kentucky" book is a collection of delicious recipes with food, farm, and family traditions highlighting the benefits of all "Kentucky Fresh" commodities and the farm-to-table connection. Featuring Kentucky's agri-tourism destinations, time-saving cooking tips, and heartwarming stories and photographs. Designated as the "Official Cookbook of the Kentucky State Fair."

Chinese pictorial art

CHINESE PICTORIAL ART As Viewed by the Connoisseur Notes on the Means & Methods of Traditional Chinese Connoiseurship of Pictorial Art, Based Upon a Study of the Mounting of Scrolls in China & Japan: VAN GULIK, R.H. Book in english language. LIMITED EDITION of 950 copies This volume presents an entirely new approach to the study of Chinese painting and calligraphy. Taking as point of departure the views of traditional Chinese connoisseurship, the author tries to arrive at the formulation of the basic requirements for a critical study of antique Chinese scrolls. 537 pages,Very Good red hardcover Istituto Italiano per Il Medio ed Estremo Oriente Publication Date: Euro

Plunkett's Food Industry Almanac : The Only Complete

ISBN: , SKU: , AUTHOR: Plunkett, Jack W. / Plunkett Research Ltd, PUBLISHER: Plunkett Research, Covers the food, beverage and tobacco industry, including food producers, retailers, technologies and distributors. Provides an industry glossary, contacts, analysis of trends and markets, statistical tables and profiles of nearly 400 leading companies in food and beverage industry. CD-ROM included.

Vietnamese Cooking

ISBN: , SKU: , AUTHOR: Lam, Tony, PUBLISHER: Booksales, Vietnamese food has been described as a sophisticated subtle variation of both Thai and chinese cuisines. Most of the flavorful recipes presented here are low fat, and are either fast cooked or steamed. Step-by-step instructions. Full color.

Re-Inventing China: A Generation and Its Films

ISBN: , SKU: , AUTHOR: Clark, Paul, PUBLISHER: Chinese University Press, A pioneering study of the genesis of the Fifth Generation of Chinese filmmakers, who emerged in the s with films of startling originality. Through an analysis of this generation and its films, Clark brings several decades of transformation in Chinese society into vivid relief. The book focuses on the making and meaning of films such as "Judou," "Raise the Red Lantern," and "Farewell My Concubine." Clark also draws heavily on interviews with directors, including Zhang Yimou, Chen Kaige and Tian Zhuangzhuang, as well as other less well-known figures. Acquista Ora

Asian Art: India China Japan

ISBN: , SKU: , AUTHOR: Geoffrey-Schneiter, Berenice, PUBLISHER: Assouline, A visually stunning tour of the artistic achievements of Asian civilization, Asian Art highlights the greatest works of the Orient. Spanning an eclectic range of imagery, from the aesthetically classic to the intrinsically modern, Asian Art introduces the reader to the subtle beauty of Japanese screen painting, the elegance of Chinese calligraphy and the sensuality of Indian goddesses. The author, an archaeologist, historian and writer, has studied and traveled throughout the Far East. Her choice is an instructive and useful lesson in the finest of those arts, providing us with clear and simple ways to identify them. Sumptuously illustrated, Asian Art deserves a place in every art lover and collector's library.

The Scottish Kitchen

ISBN: , SKU: , AUTHOR: Trotter, Christopher, PUBLISHER: Aurum Press, Scotland has long maintained a rich tradition of regional cooking, including the breads and cakes of the Borders, the rustic cooking of the impoverished Highlands, and the more sophisticated cuisines of Edinburgh and Glasgow. In this fine cookbook, chef Christopher Trotter has collected the best of these dishes, offering not only classic Scots fare like Cullen Skink, Tweed Kettle, and Clooty Dumpling, but also lesser-known recipes, some from the archives of The National Trust for Scotland. Where necessary, traditional recipes have been newly interpreted for modern tastes and ingredients, and the book also includes an introduction to each of the eight culinary regions of Scotland, highlighting their produce and traditions.

Tiger in the Shadows

ISBN: , SKU: , AUTHOR: Wilson, Debbie / Wilson, Debra, PUBLISHER: Kregel Publications, Stefanie Peng abandons her comfortable American life for a desperate quest--gaining the release of her grandfather, an underground pastor, from an oppressive Chinese labor camp. But the "Beijing Tiger," a Chinese master spy, stalks her every move; clawing for leverage over America through her father, a world-renowned physicist, and the leaders of the Chinese church. Only the courage of the enigmatic man who loves her can save her. From the labor camps to illegal union meetings, from prison to the underground church, Stefanie comes face-to-face with the value of her freedom and the cost so many pay for the faith. A Guaranteed Fiction Title The author--a member of Human Rights in China--knows the Chinese situation A dramatic look at the living conditions of persecuted brothers and sisters in ChristTouches a growing global consciousness

The Columbia History of Chinese Literature

ISBN: , SKU: , AUTHOR: Mair, Victor H., PUBLISHER: Columbia University Press, Comprehensive yet portable, this account of the development of Chinese literature from the very beginning up to the present brings the riches of this august literary tradition into focus for the general reader. Organized chronologically with thematic chapters interspersed, the fifty-five original chapters by leading specialists cover all genres and periods of poetry, prose, fiction, and drama. A special feature of "The Columbia History of Chinese Literature" is the focus on such subjects as popular culture, the impact of religion upon literature, the role of women, and relationships with non-Sinitic languages and peoples.

Island Cooking: Recipes from the Caribbean

ISBN: , SKU: , AUTHOR: Harris, Dunstan A., PUBLISHER: Crossing Press, In the bustling markets of the Caribbean islands, plaid-clothed vendors call out in singsong voices to advertise thick slices of pepper-strewn fish, warm fritters, and sweet coconut confections. Blending African, Indian, Chinese, and Amerindian influences, Caribbean cooking is as richly complex as the people who live there. In ISLAND COOKING, native Jamaican Dunstan A. Harris has collected a sampling of tantalizing spark-and-spice recipes from each region of the Caribbean. Try Chicken in Coconut Milk from Martinique; the French Caribbean' 's favorite Stuffed Crabs; a Blue Mountain Cocktail named for Jamaica' 's highest mountain range; or the ever-popular Sweet Potato Balls, adored by islanders everywhere. With more than 200 recipes and a glossary explaining island-specific ingredients, ISLAND COOKING brings a taste of the tropics home to your table. Authentic Caribbean cooking from a native Jamaican.Includes a glossary of island-specific ingredients and a directory of Caribbean food distributors.With more than 200 recipes for tropical tastes, including 40 refreshing and fruity drink recipes to round out the collection.

CRC Handbook of Dietary Fiber in Human Nutrition, Second

ISBN: , SKU: , AUTHOR: Spiller, Gene A., PUBLISHER: CRC Press, Dietary fiber is now widely recognized as an essential element of good nutrition, and research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Edition has been updated and expanded to include new information that has become available since the publication of the first edition in . The book provides an incredible wealth of information on the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies and consumption patterns of dietary fiber. The tables of dietary fiber in food have been extensively expanded. New chapters added to the book include discussions on dietary fiber and starch, fiber and inflammatory bowel disease, and fiber consumption in Italy. CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Edition is an excellent reference for all researchers, physicians, nutritionists, food manufacturers, and other health professionals studying the effects of fiber in the diet or using high fiber foods in a clinical setting.

The Marvellous Century: Archaic Man and the Awakening of

ISBN: , SKU: , AUTHOR: Woodcock, George, PUBLISHER: Fitzhenry & Whiteside, In this fascinating and scholarly overview, George Woodcock, author and poet, allows us to experience the beauty, the savagery and the all-encompassing impact of The Marvellous Century. It was an era of personalities and uprisings. It was the time of Xenophanes, Cyrus, Solon the lawmaker, Sappho, the Buddha, Aeschylus, Pythagoras, Confucius, Lao-tzu and Nebuchadnezzar. It was an era of prose reawakenings, the exploration of rational thought, the central Asian silk trade, and the writing of the Upanishads. For the Chinese, it was the period of Spring and Autumn under the Chou Kingdom. Christianity, Islam, Zoroastrianism and Modern Judaism had their roots in the sixth century. The Greek philosopher, Thales, studied astronomy and geometry - passing on knowledge picked up from the Egyptians - and it was Thales who first postulated the angles at the base of an isosceles triangle to be equal. In India, atomic theories emerged, and geography, geology and physics all developed as disciplines.

Spirit of the West: Cooking from Ranch House and Range

ISBN: , SKU: , AUTHOR: Cox, Beverly / Jacobs, Martin / Jacobs, Martin, PUBLISHER: Stewart, Tabori, & Chang, With the reintroduction of Spirit of the West: Cooking from Ranch House and Range, Stewart, Tabori & Chang will have in print all three titles in the authors' acclaimed trilogy about traditional cooking in the Americas. Influenced by Mexican cooking and that of the West's Native American inhabitants, and enriched by the many ethnic cuisines brought to the region by its settlers, ranch house cooking is American home cooking on a grand scale. Beginning with recipes that date back to the first western ranchers who came north from Mexico in the sixteenth century and continuing through those served at today's dude ranches, Spirit of the West includes such timeless dishes as Sourdough Hotcakes, Potato Doughnuts, Grandma Hubbard's Batter-fried Chicken, King Ranch Beans, Pot Roast with Dumplings, and Devil's Food Cake with Brown Sugar Frosting. This volume offers more than 100 recipes for hearty, flavorful food that's as simple to make as it is satisfying to eat. With the help of chapter introductions by noted food and western historians, this book traces the mythic story of the American frontier through the food eaten by its settlers. Illustrated with color photographs taken on location, each filled with authentic western accessories, Spirit of the West is a pleasure to look at, cook from, and read. -- Spirit of the West is an IACP/Julia Child Award-winning cookbook -- With the reintroduction of this classic book on authentic American cooking, Stewart, Tabori & Chang is proud to have in print all three titles in this successful trilogy

Handbook of Chinese Mythology

ISBN: , SKU: , AUTHOR: Yang, Lihui / An, Deming / Turner, Jessica Anderson, PUBLISHER: Oxford University Press, USA, Every year, at the Wa Huang Gong temple in Hebei Province, China, people gather to worship the great mother, Nuwa, the oldest deity in Chinese myth, praising her for bringing them a happy life. It is a vivid demonstration of both the ancient reach and the continuing relevance of mythology in the lives of the Chinese people. Compiled from ancient and scattered texts and based on groundbreaking new research, Handbook of Chinese Mythology is the most comprehensive English-language work on the subject ever written from an exclusively Chinese perspective. This work focuses on the Han Chinese people but ranges across the full spectrum of ancient and modern China, showing how key myths endured and evolved over time. A quick reference section covers all major deities, spirits, and demigods, as well as important places (Kunlun Mountain), mythical animals and plants (the crow with three feet; Fusang tree), and related items (Xirang-a kind of mythical soil; Bu Si Yao-mythical medicine for long life). No other work captures so well what Chinese mythology means to the people who lived and continue to live their lives by it. With more than 40 illustrations and photographs, fresh translations of primary sources, and insight based on the authors' own field research, Handbook of Chinese Mythology offers an illuminating account of a fascinating corner of the world of myth.

Environmental Contaminants in Food

ISBN: , SKU: , AUTHOR: Moffat, Moffat / Moffat, Colin / Moffat, PUBLISHER: Blackwell Publishers, Written by respected scientists from around the world, Environmental Contaminants in Food presents examples of research activities devoted to ensuring that the input of contaminants into foods is minimized. Chapters detail methods of modern instrumental analysis with specific analytes, with risk assessment, and, uniquely, with sensory assessment and tainting. An essential text for food producers, quality assurance personnel, and government agencies Ultimately the source or cause of food contaminants is of relatively minor relevance to consumers, who are more concerned with acute or chronic toxicological effects of exposure to a contaminant. In contrast, food producers and government agencies should strive to minimize environmental contamination of food by studying the uptake, depuration, and movement of contaminants through the food web; by monitoring food products and the environment; and by establishing protocols and legislation to minimize exposure of end users to contaminants in their food. This volume is directed at food scientists and technologists; ingredients suppliers; quality assurance personnel; analytical chemists and public analysts; and chemists and microbiologists working within environmental health laboratories.

Elizabeth Baird's Favourites: 150 Classic Canadian Recipes

ISBN: , SKU: , AUTHOR: Baird, Elizabeth, PUBLISHER: James Lorimer & Company, A celebration of the wealth of Canada's regional cooking styles and traditions: 150 of celebrated food writer Elizabeth Baird's favourite recipes from across the country. Gathered from celebrated chefs, humble farmers' markets and the author's own collection, the recipes in "Elizabeth Baird's Favourites" range from the hearty to the elegant, from thick chowders and buttermilk rolls to asparaus tarts and smoked whitfish pate. In addition to sophisticated urban cuisine there are dishes representing Ontario country cooking, Mennonite, Quebecois, Acadian and Prairie foodways. "Elizabeth Baird's Favourites" offers and array of delightful dishes presented in the style that has made Elizabeth's name synonymous with fine cooking.

Ken Hom's Quick and Easy Chinese Cooking

ISBN: , SKU: , AUTHOR: Hom, Ken / Chronicle Books / Berg, Paul, PUBLISHER: Chronicle Books (CA), Described by Craig Claiborne as 'one of the world's leading authorities on Chinese cooking, ' Ken Hom is also a master of quick cuisine. "Ken Hom's Quick and Easy Chinese Cooking" dishes up delicious Chinese fare in mere minutes with mouth-watering recipes and quick tips for healthy, nourishing meals in no time. Shopping lists, itemized preparation and cooking times, menu suggestions, and strategies for shortcuts beat the clock with everything from appetizers and soups to main dishes and desserts. Designed for today's household running on a hectic schedule, as well as for the cook who wants a gratifying dinner without much fuss, this book satisfies with home-cooked meals organized ahead of time, or tasty treats whipped up in minutes. In an era when even discerning cooks are tempted to compromise to save time, Ken Hom comes to the rescue with Ten Minute Salmon with Green Onion Sauce, or Papaya and Grapefruit Salad. Readers can serve up Quick Orange-Lemon Chicken in twenty minutes, or Elizabeth Chong's Noodle Salad in just seventeen minutes. Using shelves stocked with items from the book's suggested Basic Chinese Pantry, even the most reluctant cook can conjure up a fabulous meal. Lavish full-color photographs round out this truly indispensable resource for cooks on the go.

Architectural Encounters with Essence and Form in Modern

ISBN: , SKU: , AUTHOR: Rowe, Peter G. / Kuan, Seng, PUBLISHER: MIT Press (MA), Built around snatches of discussion overheard in a Beijing design studio, this book explores attitudes toward architecture in China since the opening of the Treaty Ports in the s. Central to the discussion are the concepts of ti and yong, or "essence" and "form," Chinese characters that are used to define the proper arrangement of what should be considered modern and essentially Chinese. Ti and yong have gone through various transformations--for example, from "Chinese learning for essential principles and Western learning for practical application" to "socialist essence and cultural form" and an almost complete reversal to "modern essence and Chinese form." The book opens with a discussion of cultural developments in China in response to the forced opening to the West in the mid-nineteenth century, efforts to reform the Qing dynasty, and the Nationalist and Communist regimes. It then considers the return of overseas-educated Chinese architects and foreign influences on Chinese architecture, four architectural orientations toward tradition and modernity in the s and s, and the controversy over the use of "big roofs" and other sinicizing aspects of Chinese architecture in the s. The book then moves to the hard economic conditions of the Great Leap Forward and the Cultural Revolution, when architecture was almost abandoned, and the beginning of reform and opening up to the outside world in the late s and s. Finally, it looks at the present socialist market economy and Chinese architecture during the still incomplete process of modernization. It closes with a prognosis for the future.

Carluccio's Complete Italian Food

ISBN: , SKU: , AUTHOR: Carluccio, Antonio / Carluccio, Priscilla, PUBLISHER: Rizzoli International Publications, From one of the greatest authorities on the culinary products of Italy comes this definitive guide for the Italian food devotee. Illustrated with more than 300 color photographs and supplemented with 200 classic recipes, "Carluccio's Complete Italian Food" provides detailed descriptions of nearly every natural ingredient or prepared product made or used it Italy. Each of 11 main food types is traced to its origins in an introduction that describes the product's history, techniques of agriculture and production, varieties and specialties, and regional differences. Each introduction is followed by an A-Z dictionary to that category of food. The Pasta section reveals the exact differences between "fettuccine" and "tagliatelle"; Dairy Products distinguishes between "pecorino romano" and "pecorino sardo" (from Sardinia); and Vegetables and Legumes describes the many ways in which the essential tomato is preserved. Finally, every section offers a selection of authentic recipes for soups, appetizers, sauces, main courses, pastas, breads, or desserts--each using the particular ingredients and terms presented in the chapter. An appendix of Italian wines and other drinks, especially those used in cooking, completes the book. With infectious enthusiasm, Antonio Carluccio reveals a lifetime of knowledge about Italian food and his passionate belief that Italy has one of the richest cuisines in the world. His message is that a meal, however humble or extravagant, starts with the land or sea in which its ingredients originate. "Carluccio's Complete Italian Food" is a resource, food dictionary, and cookbook that will be used time and again by anyone interested in the unequaled Italianculinary tradition.

BBQ Food: Get Out of the Kitchen and Turn Up the Heat

ISBN: , SKU: , AUTHOR: Scarlett, Kay / Laurel Glen Publishing, PUBLISHER: Laurel Glen Publishing, An invitation to a barbecue usually means it's time to enjoy good company and great food. Food never tastes better than when it is cooked outdoors. From the traditional fare of steak and sausages to the more gourmet style of Thai Beef Salad, the recipes in BBQ Food showcase the wonderful variety of dishes that can be cooked on a barbecue - with both the traditional wood-fired and the high-tech electric or gas grill. Here are such irresistible dishes as Spiced Duck Breast with Peach and Chili Salad, Korean Barbecue Beef in Lettuce Leaves, and Grilled Panettone with Peaches.

Tuscan Cookbook: Recipes and Reminiscences from the Italian

ISBN: , SKU: , AUTHOR: Beer, Maggie / Alexander, Stephanie, PUBLISHER: Laurel Glen Publishing, Now in tradepaper, Tuscan Cookbook is a free pass to the famed Italian cooking schools run by Stephanie Alexander and Maggie Beer. These two brilliant cooks moved from Australia to Tuscany to savor the culinary traditions of the landscape. Home cooks will ease into the Tuscan mantra, "If it's not ripe, it's not available," and learn how this style of cooking preserves the freshness of this favored region of Italy. Recipes such as a stew of fresh cannellini beans, gnocchi with sage and burnt butter, stuffed peppers, ravioli of melanzane, grilled leg of lamb, and caramel panne cotte all conjure the delicious charm of kitchens from Firenze to Siena. Breathtaking photography captures the food, culture, architecture, and people of the countryside in a way that brings to life the talent and cooking ideas of these much-loved cooks.

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