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| Author | : A.Wong Trading as Nuerz Ltd |
| Publisher | : Hachette UK |
| Total Pages | : 380 |
| Release | : 2015-09-03 |
| Genre | : Cooking |
| ISBN | : 1784720615 |
In his first book, critically acclaimed chef Andrew Wong introduces us to extraordinary, exceptional and unexpected dishes from across China.
| Author | : S. T. Ting Wong |
| Publisher | : |
| Total Pages | : 292 |
| Release | : 1978 |
| Genre | : Cooking, Chinese |
| ISBN | : |
Recipes especially designed for the West Bend Electric Wok.
| Author | : Sharon Wong |
| Publisher | : Sourcebooks, Inc. |
| Total Pages | : 236 |
| Release | : 2022-02-08 |
| Genre | : Cooking |
| ISBN | : 1638077444 |
Create authentic Chinese dishes in your Instant Pot There's nothing quite like the taste of authentic Chinese food, but making it at home can feel intimidating. Enter the Instant Pot. This cookbook features the most comprehensive collection of Chinese recipes adapted to this magnificent multi-cooker so you can say goodbye to takeout and hello to delicious Chinese meals made at home with the push of a button. What sets this Asian cookbook apart from other Instant Pot cookbooks: Chinese kitchen 101—Build out your Chinese pantry, and learn how to use your Instant Pot to steam, braise, pressure cook, simmer, and stew. Time-saving recipes—Cook flavorful Chinese dishes that traditionally take hours in a fraction of the time using your Instant Pot. These simplified recipes also feature minimal, easy-to-find ingredients. Precise pressure cooking—Whip up tasty Chinese meals that are never over or undercooked with info on how long it will take to build and release pressure. Make mouthwatering Chinese meals that don't take a lot of effort using the Instant Pot Chinese Cookbook.
| Author | : Shiu Wong Chan |
| Publisher | : Case Press |
| Total Pages | : 220 |
| Release | : 2011-10 |
| Genre | : Cooking |
| ISBN | : 1446093689 |
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
| Author | : A.Wong Trading as Nuerz Ltd |
| Publisher | : Mitchell Beazley |
| Total Pages | : 380 |
| Release | : 2015-09-03 |
| Genre | : Cooking |
| ISBN | : 1784720615 |
In his first book, critically acclaimed chef Andrew Wong introduces us to extraordinary, exceptional and unexpected dishes from across China.
| Author | : Alan Wong |
| Publisher | : Watermark Publishing |
| Total Pages | : 0 |
| Release | : 2010 |
| Genre | : Hawaiian cooking |
| ISBN | : 9781935690078 |
Features 70 memorable dishes representing the best of Chef Alan, his innovative menus and the creative cooks and staff members who develop and refine them. With stunning food photography and more than 200 individual recipes, The Blue Tomato confirms Chef Alan's place at the leading edge of the culinary arts. Here are time-proven favorites, inventive new dishes and ingenious adaptations of the multi-ethnic fare of the Pacific Rim.
| Author | : Jimmy Wong |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2020-04-28 |
| Genre | : Cooking |
| ISBN | : 1682684407 |
Recipes from Feast of Fiction, the innovative YouTube show featuring fantastical and fictional recipes inspired by books, movies, comics, video games, and more. Fans of Feast of Fiction have been clamoring for a cookbook since the channel debuted in 2011. Now it’s here! Just as they do on the small screen, hosts Jimmy Wong and Ashley Adams whip up their real-life interpretation of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy brings a wealth of gamer and nerd cred to the table, and baker extraordinaire Ashley provides the culinary wisdom. The quirky duo offer an array of creative and simple recipes, featuring dishes inspired by favorites such as Star Trek and Adventure Time, as well as Butterbeer (Harry Potter), A Hobbit’s Second Breakfast, Mini “Dehydrated” Pizzas (Back to the Future), Sansa’s Lemon Cakes (Game of Thrones), and dishes from the niches of gaming, comics, and animation such as Fire Flakes (Avatar), Poke Puffs (Pokemon), and Heart Potions (The Legend of Zelda). With 55 unique and awesome dishes, this long-awaited cookbook will help inspire a pop culture dinner party, a fun night at home with family and friends, or an evening on the couch thinking about what you could be cooking!
| Author | : Richard Wong |
| Publisher | : Chronicle Books |
| Total Pages | : 156 |
| Release | : 2006-02-02 |
| Genre | : Cooking |
| ISBN | : 9780811851107 |
Shanghai has long been considered a gateway to the world, and so it's no surprise that its cuisine, with a distinctive blend of Asian and European influences, is beloved among foodies far and wide. In this impressive collection of more than 50 sophisticated yet easy-to-prepare dishes, Shanghai native and culinary expert Richard Wong shares his family recipes that have been updated for the modern table. This amazing cookbook satisfies savory, sweet, or spicy cravings with inspiring recipes like Shanghai Slow-Cooked Chicken, Sweet SoySauced Broccolini, and Spicy Shrimp Chow Mein. Included is a section on stocking a Shanghai pantry with all the essentials for preparing quick, flavorful meals. And with a chapter dedicated to making robust sauces tailored to complement any dish, Modern Asian Flavors is the ultimate passport for a delicious adventure.
| Author | : Rose Cheung |
| Publisher | : Simon and Schuster |
| Total Pages | : 224 |
| Release | : 2021-09-28 |
| Genre | : Cooking |
| ISBN | : 1982176113 |
Soothe your soul and boost your immunity with these easy and delicious soup recipes that incorporate Traditional Chinese Medicine. Combining the trends of culinary medicine and seasonal eating and adding a dash of Traditional Chinese Medicine (TCM), Healing Herbal Soups is the first book of its kind to focus on boosting immunity and weathering the seasons, by a mother-daughter, Chinese-American duo. Rose and Genevieve have been making Chinese herbal soups in their kitchens all their lives. They made broths to help their bodies adapt to the seasons, and now, for the first time, they’re translating these traditional recipes—all of which have been vetted by Dr. Shiu Hon Chui, a preeminent TCM doctor, researcher, and professor—into English. Healing Herbal Soups provides a complete herbal encyclopedia and more than fifty tasty recipes—with full-color photographs—that mix herbs with meat and vegetables to create healing broths. These easy-to-follow recipes are here for you whenever you feel unwell, or if you’re just looking to add healthy soups to your weekly meal rotation. Armed with an introduction to TCM and special sections on tea, ginger, and ginseng, as well, at last, you can feel less dependent on Western concoctions of drugs and chemicals, and start using traditional Chinese herbs right in the comfort of your own home.
| Author | : James Wong |
| Publisher | : Hachette UK |
| Total Pages | : 224 |
| Release | : 2017-04-06 |
| Genre | : Cooking |
| ISBN | : 1784723487 |
*** THE SUNDAY TIMES BESTSELLER 'James Wong brings some welcome sanity to the world of healthy eating...its genius is his advice on how to get more nutrition from fruit and veg. It's fascinating, and better than cutting out food groups or paying for so-called superfoods' - delicious. magazine SELECT a Braeburn apple over a Fuji and get almost double the antioxidants from a fruit that tastes just as sweet. STORE strawberries on the counter, instead of in the fridge, and in just four days they will quadruple their heart-healthy compounds. COOK broccoli with a teaspoon of mustard and send its levels of cancer-fighting potential skyrocketing ten-fold. Between the rush to keep up with the latest miracle ingredient, anxiety about E-numbers and demonization of gluten/dairy/sugar (or the next foodie villain du jour) many of us are left in a virtual panic in the supermarket aisle. Tabloid headlines, 'free-from' labels and judgemental Instagram hashtags hardly help matters - so what should we be buying? How to Eat Better strips away the fad diets, superfood fixations and Instagram hashtags to give you a straight-talking scientist's guide to making everyday foods far healthier (and tastier) simply by changing the way you select, store and cook them. No diets, no obscure ingredients, no damn spiralizer, just real food made better, based on the latest scientific evidence from around the world. With over 80 foolproof recipes to put the theory into practice, James Wong shows you how to make any food a superfood, every time you cook.
