Martin Yan, the master of Chinese cuisine, takes the culinary curious on a fantastic gustatory tour of the streets, shops, and restaurants of 11 of the world's most vibrant and rich ethnic enclaves: the neighborhoods called Chinatown. He introduces vendors, chefs, and home cooks who share their secrets in Honolulu, London, Macau, Melbourne, New York City, San Francisco, Singapore, Sydney, Toronto, Vancouver, B.C., and Yokahama.
Chinese cooking and culture come together in this beautifully written and illustrated cookbook. Sharing more than 160 recipes, Stuart Chang Berman makes favorite Chinese restaurant dishes accessible by clearly explaining both techniques and ingredients. He also includes heirloom family recipes that give home cooks exciting new possibilities to explore.
A James Beard Award-winning cookbook--available again in paperback. Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America's best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each recipe relies on straightforward preparation and easily available ingredients, illustrating Foo's beliefs that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.