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Chinese Cook Books

Chinese Cook Books

Choose from the following :-
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Chinese Cook Books

Chinese Coobooks - Regional

The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities of China, Hong Kong, and Taiwan

Don't expect another Chinese cookbook with this title: far richer than its 100 selected recipes is its attention to Chinese culinary history which examines the changing foods and traditions of the nation. Halvorsen's notes from her recent culinary tour of the country pairs authentic regional dishes with observations on Chinese provincial differences.
 

 

Lonely Planet World Food Hong Kong (Lonely Planet World Food Guides)

Lonely Planet’s "World Food Hong Kong" provides detailed maps, delicious recipes and detailed accounts of rituals and customs so that anyone can infuse the flavor of Hong Kong into their own kitchen.

• includes a culinary tour of Macau • the essential guide to the culture of food & drink in Hong Kong • markets & shopping in Hong Kong’s hidden alleyways • celebrating moon festivals and appeasing hungry ghosts • the definitive culinary dictionary

Chinese Cuisine Taiwanese Style

Taiwanese cooking features light, natural flavors with an emphasis on seafood. This new easy-to-use cookbook tells how to prepare this delicate regional far e and includes detailed instructions on carving and slicing, the use of seasonings, and various cooking methods. Full-color photographs throughout.
Szechwan Style Chinese Cuisine

Except for the occasional typo where the numbers may not have survived the translation in the Editor's first draft (how much corn starch to use for the Fried Eggplant Cake batter, just to name one), this is by far my favorite and most-used cookbook of any kind in my collection. It is always out on the counter instead of in the bookcase with the others! The Kung Pao Chicken is my favorite, but you'll cut down on the dried red peppers if you are wise. The "Szechwan Peppercorn", sometimes referred to as "Numb Spice", called for in many of the recipes is a very authentic Szechwan ingredient but should be left out for better compatability with Western tastes.


Martin Yan's Feast: The Best of Yan Can Cook

Martin Yan served millions of television viewers across America with, what for many, was their first Chinese cooking lesson. "Martin Yan's Feast" is a striking hardcover collection of over 275 of Martin's favorite recipes like Mu-shu Vegetables, Hot & Sour Soup, and Home-style Peking Roast Duck, all perfected through years of experience. "Martin Yan's Feast" would not be complete without Yan's valuable advice on technique and method, or without his signature zeal for culture and sense of humor. Whether explaining the wisdom of yin and yang, giving instructions on how to grow your own Chinese vegetable garden, or introducing Chinese beverages, Yan swings open the doors of Chinese cooking and invites readers to experience the most popular cuisine in the world.
The Modern Art of Chinese Cooking

There are many fine books on Chinese cooking. Among them, Barbara Tropp's the Modern Art of Chinese Cooking stands out for its grounding in the underlying philosophy of this sophisticated cuisine. Tropp explores the yin and yang, the harmony of opposites underlying all aspects of Chinese life. Relating them particularly to cooking, she illustrates how seasoning with both chiles and sugar gives a dish fullness of flavor that is more than just hot and sweet. The author gives much attention to equipment and techniques--this is an in-depth manual as well a recipe book. Ever practical, she is not too shy to advise readers about using a Western-style skillet for stir frying, along with advice on using woks, cleavers, and steamers.

The recipe section opens with assorted nibbles. Dishes range from spicy Szechuan Ma-La Cold Chicken to Rice-Coated Pork Pearl Balls, ideal for serving at parties. There are red-cooked stewed meats and juicy Pot Sticker Dumplings. Recipes are as simple as Spinach Stir-Fried with Garlic and Salt, and as complex as Pressed Birthday Duck, which takes up to four days to make and involves three cooking techniques. The dishes come from various regions of China, with an emphasis on those with bold flavors. Tropp adds technique notes to her already detailed instructions, and even recommends what serving dishes to use, whether to heat them, and the best wines to accompany dishes.

Ultimately, the wealth of information, Tropp's charming voice, and the creative touches she adds in crunchy Cinnamon Bark Chicken, Ginger-Infused Crème Caramel and other recipes make Barbara Tropp's The Modern Art of Chinese Cooking a necessary book for anyone serious about Chinese food. --Dana Jacobi 

Everyday Chinese Cooking: Quick and Delicious Recipes from the Leeann Chin Restaurants

"There are too many exotic ingredients." . . . "What about all that preparation?" . . . "I don't want to buy special equipment." . . . Acclaimed restaurateur Leeann Chin and her daughter Katie have heard all the excuses before, and in response they present their collection of delicious, simple recipes that will make any cook feel like a gourmet Chinese chef. Everyday Chinese Cooking proves that the very best Chinese cooking can be achieved in a real home kitchen, by real people, on real schedules.As a young, time-strapped mother cooking for a family of eight on a limited budget -- and in her new home of Minnesota, half a world away from where she was raised -- Leeann Chin developed recipes that worked for her new lifestyle, without access to all the ingredients of her homeland and within the constraints of a very busy life. The results speak for themselves: quick, flavorful, accessible but authentic Chinese dishes that could make you consider opening up your own take-out restaurant.More than 150 recipes encompass appetizers, soups, poultry, beef, pork, seafood, vegetables, noodles, rice, and desserts. Introductions to each recipe provide completely usable information, such as ingredient substitutions, make-ahead tips, serving suggestions, and other ideas for real-life cooking and eating. Everyday Chinese Cooking is more than quick and easy food; it's also naturally healthful. Best of all, once you get a few recipes under your belt (in every sense of the word) you'll realize that Chinese cooking is truly one of the most convenient ways to get dinner on the table with the least amount of stress.Leeann Chin's incredibly successful restaurants have been voted "Best Chinese Food" by Minneapolis & St. Paul Magazine in the Minneapolis area for more than a dozen consecutive years. With the help of her daughter Katie, Leeann proves that Chinese food can -- and should -- be an everyday option for home cooks of all experience levels, everywhere. 
 

The Chinese Kitchen

The Chinese Kitchen is equally useful whether you are selecting your first Chinese cookbook or adding to an already substantial collection. This encyclopedic volume is crammed with detailed information, recipes you know yet probably have not made at home, and color photographs from China that bring the culture and culinary interests of the country compellingly to life. Opening with a useful explanation of the fundamentals of Chinese cooking, you learn how all food is viewed for its seasonal, medicinal, and nutritional values; how color, aroma, flavor, shape, and texture must be balanced in each dish; and how today's cooking goes beyond the classic five flavors. Two-page spreads for more than 100 ingredients include the name in calligraphy and Western letters, the Latin name, and entries for how the item is grown or produced, how to judge its quality, how to store processed foods as well as fresh items, and both medicinal and culinary uses.

In the recipes, precise directions help even beginners get good results: for instance, "Cut the beef across the grain into thin slices the size of a large postage stamp." Recipes make dishes as they would be in China, so Spareribs in Sweet and Sour Sauce are pleasantly pungent without chunks of pineapple, carrot, or onion. From Fujian province, the Stir-Fried Chicken with Cilantro is a delicate combination of sliced breast and ginger, scallions, and coriander. Adventurous cooks will comfortably discover Bean Curd Skin and Asparagus Soup, a simple dish with appealing flavor. For dessert, Chinese Fruit Salad, combining fresh or canned lychees, cubed melon, and other fruits in the scooped out melon, which is nestled in crushed ice, lets you bring the care of Chinese presentation to the table easily.

Though Deh-Ta Hsiung tells little of how he traveled from Beijing, his birthplace, to London, or how he acquired his masterful command of cooking, bits of his personal history weave through The Chinese Kitchen. In all, he is a most welcome teacher.

Martin Yan's Culinary Journey Through China

DK Living: Yan-Kit's Classic Chinese Cookbook


 

Jennie Low's Chopsticks, Cleaver, and Wok: Homestyle Chinese Cooking


Authentic Chinese Cuisine: For the Contemporary Kitchen


The Food of China (The Food of Series)

Using food as a passport, The Food of China enters the birthplace of Chinese cuisine, taking you on a journey to the Far East. This book highlights the regional varieties of dishes offered by a country with one of the longest culinary histories in the world. With color photographs and gatefold spreads of specialties such as rice and ginger, this book is equal parts cookbook and travelogue. The latest offering from this series provides step-by-step photographs that accompany each recipe and allow you to master the ancient secrets of Chinese cooking.

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Chinese Cuisine
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Chinese Cookbooks
~ About China and its History
~ Chinese Culinary History
~ China's Culinary Highlights
~ Chinese Vegetables
~ Dim Sum
~ Chinese Medicine Cuisine
~ Regional Chinese Cuisine
~ Chinese Cooking Techniques
~
Chinese Restaurant Guide
~ Chinese Entertaining
~ Food Pyramid
~ Glossary
Thai Cuisine
~ Thai Cookbooks
~ About Thai
~ Thai's History
~ Thai Culinary History
~ Thai Culinary Highlights
~ Thai's Culinary Dishes
~ Thai Soups
~ Thai Rice
~ Regional Thai Cuisine
~ Thai Cooking Techniques
~
Thai Restaurant Guide
~ Thai Entertaining
~ Food Pyramid
Thai Recipes
- Thai Salad Recipes
- Thai Appetizer Recipes
- Thai Soup Recipes
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- More Thai Rice Recipes
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Japanese Cuisine
~ Japanese Cookbooks
~ About Japan
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~ Miso
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~ Regional Japanese Cuisine
~ Japanese Cooking Techniques
~
Japanese Restaurant Guide
~ Japanese Entertaining
~ Food Pyramid
~ Glossary
Iranian Foods
~ About Persia , ~ Persian Food
~ Persian New Year

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Persian or Iranian Recipes
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About Persia
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Persian Food
, - Persian New Year
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Persian Cooking 
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About Eastern Beauty