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Chinese Street Food by Howie Southworth
US $40,95
CircaEUR 34,85
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Buone condizioni
Libro che è già stato letto ma è in buone condizioni. Mostra piccolissimi danni alla copertina incluse alcune rigature, ma nessun foro o strappo. È possibile che la sovraccoperta per le copertine rigide non sia inclusa. La rilegatura presenta minimi segni di usura. La maggior parte delle pagine non è danneggiata e mostra una quantità minima di piegature o strappi, sottolineature di testo a matita, nessuna evidenziazione di testo né scritte ai margini. Non ci sono pagine mancanti. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
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- Compralo SubitoChinese Street Food by Howie Southworth
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Spedizione:
US $3,99 (circa EUR 3,40) USPS Media MailTM.
Oggetto che si trova a: Nashville, TN, Stati Uniti
Consegna:
Consegna prevista tra il mar 29 lug e il lun 4 ago a 94104
Restituzioni:
Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente..
Pagamenti:
Fai shopping in tutta sicurezza
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:256589617419
Specifiche dell'oggetto
- Condizione
- Publish Year
- 2018
- Type
- Book
- Publication Name
- See Title
- ISBN
- 9781510728158
Informazioni su questo prodotto
Product Identifiers
Publisher
Skyhorse Publishing Company, Incorporated
ISBN-10
1510728155
ISBN-13
9781510728158
eBay Product ID (ePID)
239611344
Product Key Features
Book Title
Chinese Street Food : Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom
Number of Pages
328 Pages
Language
English
Publication Year
2018
Topic
Methods / Wok, Regional & Ethnic / Chinese, General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
43.3 Oz
Item Length
10 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
LCCN
2018-007371
Reviews
"This book is an inspiring culinary atlas of China, an enticing guide to eat your way through China, street by street." --Martin Yan, Yan Can Cook
Synopsis
Relish in these traditional recipes with a modern twist! Chinese cuisine has a rich history dating back more than three millennia. Increasingly, those of us living outside of China are getting a clearer picture of the complexity that's developed. Regional Chinese specialties are (thankfully) beginning to arrive on US shores, and a contemporary Chinese meal is no longer the egg foo yung of yesteryear. Still, one element of Chinese cookery that we haven't seen, perhaps ironically, is much more popular in China than sit-down restaurants: street food! Every day, nearly one-fifth of humanity consumes quick meat-filled buns, skewers of meat, and cheap noodles on every street corner across China. And--you are more likely to faithfully recreate these dishes at home than you are to master the wok! The dishes described throughout Chinese Street Food are simple, delicious, and not the first thing that comes to mind when you consider Chinese food. Yet, they are arguably closer to China's everyday grub and well within your trip to the local supermarket. Come along as we present surprisingly and deeply Chinese morsels of goodness. Along with traditional recipes and methods of street cookery adapted for the home kitchen, Chinese Street Food is filled with beautiful photos, anecdotes, history, and folklore related to this beloved cuisine. From genuinely surprised foreign friends to globetrotting chefs, our fellow Sinophiles share their tales from the Chinese street., "Brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page." --Chef Lee Anne Wong Howie Southworth and Greg Matza, best friends and bestselling food authors, have been eating their way through China for over two decades. Soon after their yearly culinary journeys began, they were struck with a delicious addiction: street food Within this entertainingly narrated cookbook, our dynamic eating duo not only fondly recalls highlights of their fascination with China's incredible food culture, but they artfully weave in folklore, origin stories, and witty chats with the cooks, vendors, and fellow gastronomes they've met along the way. Recipes include: Youtiao (Fried Dough Sticks) Zhurou Jiaozi (Steamed Port Dumplings) Tianjin Jianbing (Gianjin-Style Pancake Wraps) Hula Tang (Black Pepper Beef Soup) Zhima Shaobing (Baked Sesame Buns) Nha Miurou Wanzi (Fried Beef Meatballs) Heimi Gao / Nuomi Gao Black or White Sticky Rice Fritters) And much much more Photographed entirely in China, this book beautifully presents small plates from the balmy rice paddies of Yunnan and spicy streets of Sichuan to the frozen tundra of Harbin and the imperial majesty of Beijing. This tale of two foodies is destined to change the way readers view going out for Chinese., "Brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page." --Chef Lee Anne Wong Howie Southworth and Greg Matza, best friends and bestselling food authors, have been eating their way through China for over two decades. Soon after their yearly culinary journeys began, they were struck with a delicious addiction: street food! Within this entertainingly narrated cookbook, our dynamic eating duo not only fondly recalls highlights of their fascination with China's incredible food culture, but they artfully weave in folklore, origin stories, and witty chats with the cooks, vendors, and fellow gastronomes they've met along the way. Recipes include: Youtiao (Fried Dough Sticks) Zhurou Jiaozi (Steamed Port Dumplings) Tianjin Jianbing (Gianjin-Style Pancake Wraps) Hula Tang (Black Pepper Beef Soup) Zhima Shaobing (Baked Sesame Buns) Nha Miurou Wanzi (Fried Beef Meatballs) Heimi Gao / Nuomi Gao Black or White Sticky Rice Fritters) And much much more! Photographed entirely in China, this book beautifully presents small plates from the balmy rice paddies of Yunnan and spicy streets of Sichuan to the frozen tundra of Harbin and the imperial majesty of Beijing. This tale of two foodies is destined to change the way readers view going out for Chinese.
LC Classification Number
TX724.5.C5S634 2018
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