Asian Ingredients : A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam
by Bruce Cost
First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.
The Food of China by E. N. Anderson
Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos.
The Food and Cooking of China: An Exploration of Chinese Cuisine in the Provinces and Cities
of China, Hong Kong, and Taiwan by Francine Halvorsen
A food expert and specialist in Chinese art and culture describes the characteristic ingredients, equipment,
preparation techniques and recipes in 12 different regions of China, Taiwan and Hong Kong. Discusses how food is selected, prepared and consumed in order to provide spiritual and sensual harmony. Includes over 100 detailed recipes, traditional and contemporary, which can be adapted for Western cooks plus a section on the close alignment of food and medicine in Chinese culture.
Finding Chinese Food in Los Angeles: A Guide to Regional Chinese Cuisines by Carl Chu
Amazingly, the large influx of Chinese immigrants in Los Angeles provides a spectacular - and unlikely - venue for the best Chinese food in North America. Everything from Beijing Duck to the cooking of Zhejiang province can be found in America's most culturally dynamic city.
With sharp insights and over 100 original photos, this book provides vital information on Chinese restaurants and representative regional dishes for visitors and locals alike. It is also a must-have for all food lovers wanting to discover more to Chinese food beyond the routine of Moo-shoo Pork and the Two-item Combo.
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