Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

"Katie Chin has done us all a huge favor: she's provided us with recipes for so many of the Chinese dishes we always wanted to cook but have never had clear and easy instructions to prepare...Thank you Katie Chin!" -Martha Stewart

Home chefs will enjoy preparing these Chinese home cooking-inspired dishes with this easy-to-follow Chinese cookbook.

Author Katie Chin's love of cooking blossomed at an early age-watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants. Born in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom's passion and talent, and has become a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on. Katie is eager to share her mother's food legacy with you in this book-an homage to Leeann's mastery of all that Chinese cooking has to offer.

This treasury of family recipes includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she herself learned from her mother in China. Some dishes reflect Leeann's Chinese-American childhood or are recipes which Katie and Leeann developed while together. Others are creations that Katie has developed more recently. Woven throughout the book are fond memories and anecdotes from Katie's childhood, always involving cooking and eating with her mom.

Katie Chin's Everyday Chinese Cooking is a celebration of Leeann Chin's amazing mastery of the complete array of flavors and techniques in Chinese cuisine, and her unique ability to make them accessible to Westerners. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home.

Favorite Chinese recipes include:
Firecracker Shrimp
Mu Shu Pork
Peking Duck Summer Rolls
General Tso's Chicken
Tangerine Beef
Hoisin Lacquered Ribs
Tea-Smoked Sea Bass
Banana Wontons
Five Spice Chocolate Cake
And many more...

Let yourself be inspired by the exquisite flavors of Leeann and Katie Chin's signature Chinese cuisine!

2016 | ISBN: 0804845220 | English | 160 Pages | PDF | 18 MB

http://goo.gl/JLfLGk

The Everyday Meat Guide: A Neighborhood Butcher's Advice Book

When Rachael Ray wants to tell her 2.6 million viewers how to shop wisely at the meat counter, she invites veteran butcher Ray Venezia on her show. This handbook condenses Venezia's expert advice from 25 years behind the butcher block, giving every weeknight shopper and grill enthusiast the need-to-know information on meat grades, best values, and common cuts for poultry, pork, lamb, veal, and beef. The Everyday Meat Guide includes easy-to-follow illustrations and instructions for the questions butchers are most often asked, plus a handy photo gallery for quick identification at the market. This refreshingly simplified, confidence-instilling take on the most intimidating part of grocery shopping makes navigating the meat counter truly easy.

2016 | ISBN: 1452142882 | English | 184 Pages | PDF | 31 MB

http://goo.gl/i80qGE

Healing Berries: 50 Wonderful Berries and How to Use Them in Health-giving Foods and Drinks

Berries are among the healthiest foods on the planet - and more and more people today are becoming aware of their miraculous health-giving properties. For centuries people all over the world have relied on them both as food and as medicine. Packed with goodness as well as flavour, they exude the freshness and romance of the great outdoors. Most berries are easy to store and use out of season: they can be dried, preserved with alcohol or sugar, or frozen, and most of us can now find a wide selection of berries in supermarkets and specialist healthfood stores. Every month, new research is published describing the health-giving properties of a well-known or recently discovered berry, and there is extensive literature to support the medicinal importance of a wide selection of species. This book is a celebration of the health-giving properties of berries, as well as a treasure-trove of fabulous ways to use them in your cooking. Renowned nutritionist and naturopath Kirsten Hartvig offers more than 100 recipes, from breakfasts and preserves to juices and liqueurs. Also included in the book are 10 detailed and fascinating profiles of the healthiest, most popular species - including a?ai, cranberry, blueberry and redcurrant - as well as a readable directory section covering a further 40 berries. This is a wonderful addition to the literature of healthy eating.

2016 | ISBN: 184899155X | English | 240 Pages | EPUB | 0.6 MB

http://goo.gl/yYzTUo

Soup Greats: 190 Delicious and Easy Soup Recipes - The Top 190 Best Recipes

The recipes are great, the text is very honest, clear and earthy. This whole book just exudes "this is what works, it's not that complicated, and this is how to do it."If you like soups, you need this book. If you don't yet, you are missing out. Soups are a great way to cook and the result is simply beautiful. If you love soups then this recipe book is a must have.

Do you really want to know how to cook soups? This Book pays off with years of great eating.

Most of the recipes are very simple. For example, there is a Hot Chili Beef And Onion Soup that you'll frequently make, and most of the time, you'll only need to buy one or two ingredients to have everything you need to prepare it. If you follow the instructions, you really do not need to be a great cook to prepare great soup food.

If you like to eat great food, you will be forever grateful that you purchased this book.

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make.

There is an excellent recipe for Rapini And Pasta Soup - (Minestra 'L Qualazzi) and a wonderful Zuppa Di Asparagi (Calabrian Asparagus Soup). There is also a fabulous Zucchini-Noodle Soup With Turkey Meatballs and a Winter Squash And Green Tea Soba Soup with Shrimp & Shiitakes which are very easy to make yourself.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!! Definitely great comfort food for all days of the week and seasons.

2010 | ISBN: 1742442714 | English | 260 Pages | PDF | 0.95 MB

http://bit.ly/1NNLB0j

Traditional Chinese Foods: Production and Research Progress

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people's historical background and to the environment in which they live. During the last few decades, the development of international food trade and the extensive urbanisation process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops. Some traditional foods had withered away or are withering away. In recent years, as a result of food globalisation, the consumption of traditional foods has increased considerably and many of these foods are concurrent with easy-to-prepare, processed, semi-processed and high-tech foods. It was decided therefore that a book should be carried out to document existing Chinese traditional foods in China and to assess their nutritional value and contribution to the diet. Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food habits around the world. Even classic works on Chinese food provide us with only basic information about China itself, or interpret Chinese foodways in the restricted local food scene and within Chinese history. This new book, however provides, an up-to-date reference for traditional Chinese foods
and a detailed background of history, quality assurance, and the manufacture of general traditional food products. It contains topics not covered in similar books.

English | 2009 | ISBN: 160692902X | 342 Pages | PDF | 7 MB

http://bit.ly/1mhtbhe

Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

There are good recipes and there are great ones-and then, there are genius recipes. Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They're handed down by luminaries of the food world and become their legacies. And, once we've folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.

There isn't yet a single cookbook where you can find Marcella Hazan's Tomato Sauce with Onion and Butter, Jim Lahey's No-Knead Bread, and Nigella Lawson's Dense Chocolate Loaf Cake-plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.

These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what's so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones-nearly half of which have never been featured in the column-with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.

Once you try Michael Ruhlman's fried chicken or Yotam Ottolenghi and Sami Tamimi's hummus, you'll never want to go back to other versions. But there's also a surprising ginger juice you didn't realize you were missing and will want to put on everything-and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you'll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook's go-to resource for smart, memorable cooking-because no one cook could have taught us so much.

ISBN: 1607747979 | 2015 | PDF | 272 Pages | 45 MB

http://bit.ly/1OjSt4N

Step-by-Step Bread

If you want success in the kitchen, DK's new Step-by-Step Series will take you through every single stage of classic recipes with clear, illustrated, step-by-step instructions that guarantee you will be cooking with confidence.

Presenting two hundred recipes in clear, step-by-step sequences - with every single stage demonstrated - Step-by-Step Bread covers Classic Breads and Artisan Breads, Flat Breads and Crisps, Quick Breads and Batters, as well as Sweet Breads.

Step-by-Step Bread is packed with clear instructions, essential information on ingredients, special equipment and storage, and the world's favorite recipes.

ISBN: 0756692660 | 2012 | PDF | 192 Pages | 56 MB

http://bit.ly/1OjSoy3