Random House New Releases - Cooking - Chinese

Cooking Well: Healthy Chinese by Jo Brielyn

2013-02-26T00:30:00-05:00

Cooking Well: Healthy Chinese Over 125 Easy & Delicious Recipes
Written by David Wang, Wang Renxiang and Jo Brielyn

Trade Paperback, 240 pages | Hatherleigh Press | Cooking - Chinese; Cooking - Asian; Cooking - Health | $12.50 | 978-1-57826-428-5 (1-57826-428-6)

Enjoy a healthy, balanced diet with authentic Chinese cuisine!

The artistry of Chinese cooking lies in the attention to every detail of a dish’s preparation. Empowered by a deep culture of harmony and balance, making the most of the health benefits of each ingredient, and presenting each meal in an attractive, appetizing way are the three hallmarks of true Chinese cuisine. With Cooking Well: Healthy Chinese, you and your family can enjoy the wonderful tastes, colors, and aromas of Chinese cooking.

Whether you’re looking for well-known dishes such as Chicken Chow Mein and Kung Pao Chicken, or are interested in trying traditional Chinese recipes, Cooking Well: Healthy Chinese has something for everyone. Each recipe has been designed to incorporate healthy and convenient cooking methods and ingredients, making it easier than ever to bring nutritious, authentic Chinese cooking into your home.

Cooking Well: Healthy Chinese also includes:
• An overview of authentic Chinese ingredients—like tofu, winter melon, and bamboo shoots—and their nutritional benefits
• Healthy alternatives to traditional Chinese ingredients, as well as low-oil preparations and healthy stir-fries to suit any diet
• Step-by-step instructions and helpful tips on Chinese cooking techniques and ingredients for beginner chefs and those new to Chinese cooking
• A guide to authentic Chinese ingredients and where to find them

Cooking Well: Healthy Chinese contains over 125 traditional and popularized recipes including Spicy Szechuan-Style Noodles, Pork and Shrimp Wontons, Chicken with Enoki Mushroom Soup, Stir-Fried Chicken with Sweet Flour Sauce, Sweet and Sour Chicken with Vegetables, Chicken with Goji Berries and Chinese Yam, Red Bean Cake, and many more!

The Chinese Takeout Cookbook by Diana Kuan

2012-12-11T00:30:00-05:00

The Chinese Takeout Cookbook Quick and Easy Dishes to Prepare at Home
Written by Diana Kuan

eBook, 208 pages | Ballantine Books | Cooking - Chinese; Cooking - Quick & Easy; Cooking - Entertaining | $14.99 | 978-0-345-52914-5 (0-345-52914-6)

America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?

But what if you didn’t have to eat your favorites out of a container?

In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to

• stock your pantry with ingredients you can find at your local supermarket
• season and master a wok for all your Chinese cooking needs
• prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions
• wrap egg rolls, dumplings, and wontons like a pro
• steam fish to perfection every time
• create vegetarian variations that will please everyone’s palate
• whip up delectable sweet treats in time for the Chinese New Year

The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!

Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:

• Cold Sesame Noodles
• Kung Pao Chicken
• Classic Barbecue Spareribs
• Beef Chow Fun
• Homemade Chili Oil
• Hot and Sour Soup
• Chinatown Roast Duck
• Moo Shu Pork
• Dry-Fried String Beans
• Black Sesame Ice Cream
• And of course, perfectly fried Pork and Shrimp Egg Rolls!

“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook

From the Hardcover edition.

The Chinese Takeout Cookbook by Diana Kuan

2012-12-11T00:30:00-05:00

The Chinese Takeout Cookbook Quick and Easy Dishes to Prepare at Home
Written by Diana Kuan

Hardcover, 208 pages | Ballantine Books | Cooking - Chinese; Cooking - Quick & Easy; Cooking - Entertaining | $30.00 | 978-0-345-52912-1 (0-345-52912-X)

A Spoonful of Ginger by Nina Simonds

2011-04-12T00:30:00-05:00

A Spoonful of Ginger Irresistible, Health-Giving Recipes from Asian Kitchens
Written by Nina Simonds

Trade Paperback, 336 pages | Knopf | Cooking - Health; Cooking - Asian; Cooking - Chinese | $18.95 | 978-0-375-71212-8 (0-375-71212-7)

From the best-selling authority on Chinese cooking, a groundbreaking cookbook based on the Asian philosophy of food as health-giving. These 200 delectable recipes not only taste superb but also have specific healing properties. It’s a question of balance: countering yin, or cooling, foods, with yang, or hot, foods, and neutralizers like rice and
noodles. It is all here in this remarkable book. From the exotic to the earthy, Simonds will convince you that you can enjoy marvelous food every day—relishing its good taste and knowing it is good for you.

A Spoonful of Ginger by Nina Simonds

2011-04-12T00:30:00-05:00

A Spoonful of Ginger
Written by Nina Simonds

eBook | Knopf | Cooking - Health; Cooking - Asian; Cooking - Chinese | $16.99 | 978-0-307-95707-8 (0-307-95707-1)

From Nina Simonds, the best-selling authority on Chinese cooking, here is a groundbreaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine.

The emphasis is on what's good for you, not bad for you. It's primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles.

Feeling tired? Ms. Simonds offers a spoonful of ginger in her hearty chicken soup. A cold coming on? Try Cantonese-Style Tofu (to sweat out the cold) in Black Bean Sauce (healing to the lungs and digestion). Your immune system needs building up? Wild mushrooms (a cancer deterrent) are tossed with soba noodles (a stress reliever). Concerned about cholesterol and clogged arteries? Instead of giving up all the foods you love, indulge in Yin-Yang Shrimp with Hawthorn Dipping Sauce.

Whatever your health concerns may be, you will find the right restorative and satisfying recipes. Babies and toddlers have special needs, as do adolescents, pregnant and menopausal women, the aging--and all of these are addressed with specific recommendations. The wealth of information Nina Simonds offers here derives from her extensive research into the evidence amassed over three thousand years by practitioners of Chinese medicine, and from her interviews with leading experts today in food as medicine, who offer their firsthand testimony.

It is all here in this remarkable book. But, above all, it is the range of dishes, from the exotic to the earthy, that will convince you that you can enjoy marvelous food every day--relishing its good taste and knowing it is good for you.

From the Hardcover edition.

Iron Chef Chen's Knockout Chinese by Chen Kenichi

2009-05-26T00:30:00-05:00

Iron Chef Chen's Knockout Chinese
Written by Chen Kenichi

Trade Paperback, 112 pages | Vertical | Cooking - Chinese | $19.95 | 978-1-934287-46-0 (1-934287-46-6)

Iron Chef Chen's Knockout Chinese presents more than 50 easy-to-prepare recipes using the signature unique approach of a true Iron Chef. Subjects and dishes include:

Easy-to-make side dishes:
Steamed garlic shrimp / Grilled mushroom with sesame sauce / Honey flavored chicken wings

Dining for One:
Egg soba noodles / Fried pork over rice / Spicy spaghetti with broccoli

Dinner from Leftovers:
Leftover vegetables and pork stir fry / Tossed grilled pork and onion / Cream of broccoli

Sichuan Style:
Spicy Tofu / Beef and vegetable stew

Favorites:
Tossed tofu and spring greens / Chinese style steak

Fried Rice and Soup:
Five-ingredient Fried rice / Rice soup / Steamed pork soup

Fresh Fruits:
Fried banana balls with honey / Cherry and shrimp stir fry / Apple and pork fry

Seasonal Dishes:
Asparagus and chicken stir fry / Large pepper stir fry / Chestnut and chicken stir fry

Chinese Desserts:
Sweet cinnamon rice balls / Apple and coconut milk / Pomegranate jello

A Tradition of Soup by Martin Yan

2009-04-28T00:30:00-05:00

A Tradition of Soup Flavors from China's Pearl River Delta
Written by Teresa M. Chen
Foreword by Martin Yan

Trade Paperback, 408 pages | North Atlantic Books | Cooking - Chinese; Cooking - Soups & Stews; Health & Fitness - Healing | $24.95 | 978-1-55643-765-6 (1-55643-765-X)

Through recipes that use time-honored medicinal ingredients, A Tradition of Soup provides a fascinating narrative of the Southern Chinese immigrants who came to the United States in large numbers during the last half century, the struggles they faced and overcame, and the soups they used to heal and nourish their bodies.

Following the Chinese approach to health, Teresa Chen, who was born into a family of food connoisseurs and raised by a gourmet cook, groups the recipes by seasons and health concerns according to Cantonese taxonomy: tong (simple broths, soups, and stews), geng (thickened soups), juk (rice soups or porridges), and tong shui (sweet soups), as well as noodle soups, wonton and dumpling soups, and vegetable soups. Also focusing on dahn (steaming) and louhfo (slow-cooking) soups associated with good health, the book features fresh, natural, and seasonal food. A Tradition of Soup highlights recipes that serve a wide range of purposes, from gaining or shedding weight to healing acne and preventing wrinkles. While some ingredients may seem foreign to Western readers, most are available in Chinese grocery stores.

To help readers identify and procure these items, Chen provides a beautifully photographed ingredients glossary complete with Chinese names, pronunciation, and detailed descriptions.

The Seventh Daughter by Lisa Weiss

2007-10-01T00:30:00-05:00

The Seventh Daughter My Culinary Journey from Beijing to San Francisco
Written by Cecilia Chiang and Lisa Weiss
Photographed by Leigh Beisch

Hardcover, 256 pages | Ten Speed Press | Cooking - Chinese; Cooking - Essays; Cooking - Courses & Dishes | $35.00 | 978-1-58008-822-0 (1-58008-822-8)

A pioneer in the food world, Cecilia Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin, in 1961, earning the adoration of generations of diners, including local luminaries such as Marion Cunningham, Ruth Reichl, and Chuck Williams. In THE SEVENTH DAUGHTER, Chiang presents a classic collection of recipes framed by her gripping life's story. Beginning with her account of a privileged childhood in 1920s and 1930s Beijing, Chiang chronicles a 1,000-mile trek on foot in the wake of the Japanese occupation, her arrival in San Francisco, and her transformation from accidental restaurateur to culinary pioneer. The book's recipes feature cherished childhood dishes and definitive Mandarin classics, while showcasing Cecilia's purist approach to authentic Chinese home cooking.

   • The signature recipes and extraordinary story of Cecilia Chiang, the grande dame of Chinese cooking in America.
   • Includes more than 80 recipes, 20 full-color styled food photographs, and archival photography from Chiang's private collection.
   • Recipes feature in-depth notes on sourcing ingredients and tips on simplifying the recipes.
   • Features menus for putting together Chinese banquets and dinners at home.

Dim Sum by ELLEN LEONG BLONDER

2002-04-09T00:30:00-05:00

Dim Sum The Art of Chinese Tea Lunch
Written by ELLEN LEONG BLONDER

Hardcover, 144 pages | Clarkson Potter | Cooking - Asian; Cooking - Chinese; Cooking - International | $25.00 | 978-0-609-60887-6 (0-609-60887-8)

In Cantonese, “dim sum” means “touch the heart,” and Ellen Blonder’s charming celebration of China’s famed tea lunch does just that. More than sixty carefully crafted, authentic recipes, each illustrated with Ellen’s exquisite watercolor paintings, put the key to re-creating these delectable morsels in every cook’s hand.
Anyone who has enjoyed the pleasures of a dim sum meal has inevitably wondered what it would be like to create these treats at home. The answer, surprisingly, is that most are quite simple to make. From dumplings to pastries, Dim Sum is filled with simple, foolproof recipes, complete with clear step-by-step illustrations to explain the art of forming, filling, and folding dumpling wrappers and more. Ellen Blonder offers her favorite versions of traditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp Ha Gow, each bite vibrantly flavored, plus recipes for hearty sticky rice dishes, refreshing sautéed greens, tender baked or steamed buns, and a variety of pastries and desserts—all the ingredients required for an authentic, restaurant-style dim sum feast. Practical advice on designing a tea lunch menu and making dim sum ahead of time round out this irresistible collection.

Lovingly created from years of tasting, refining, and seeking out the best dim sum recipes from San Francisco to Hong Kong, Dim Sum is a gem that any student of Chinese cooking will treasure.

Random House New Releases - Cooking - Chinese

Cooking Well: Healthy Chinese by Jo Brielyn

Cooking Well: Healthy Chinese Over 125 Easy & Delicious RecipesWritten by David Wang, Wang Renxiang and Jo Brielyn

The Chinese Takeout Cookbook by Diana Kuan

The Chinese Takeout Cookbook Quick and Easy Dishes to Prepare at HomeWritten by Diana Kuan

The Chinese Takeout Cookbook by Diana Kuan

The Chinese Takeout Cookbook Quick and Easy Dishes to Prepare at HomeWritten by Diana Kuan

A Spoonful of Ginger by Nina Simonds

A Spoonful of Ginger Irresistible, Health-Giving Recipes from Asian KitchensWritten by Nina Simonds

A Spoonful of Ginger by Nina Simonds

A Spoonful of Ginger Written by Nina Simonds

Iron Chef Chen's Knockout Chinese by Chen Kenichi

Iron Chef Chen's Knockout Chinese Written by Chen Kenichi

A Tradition of Soup by Martin Yan

A Tradition of Soup Flavors from China's Pearl River DeltaWritten by Teresa M. Chen Foreword by Martin Yan

The Seventh Daughter by Lisa Weiss

The Seventh Daughter My Culinary Journey from Beijing to San FranciscoWritten by Cecilia Chiang and Lisa Weiss Photographed by Leigh Beisch

Dim Sum by ELLEN LEONG BLONDER

Dim Sum The Art of Chinese Tea LunchWritten by ELLEN LEONG BLONDER

Cooking Well: Healthy Chinese Over 125 Easy & Delicious Recipes
Written by David Wang, Wang Renxiang and Jo Brielyn

The Chinese Takeout Cookbook Quick and Easy Dishes to Prepare at Home
Written by Diana Kuan

The Chinese Takeout Cookbook Quick and Easy Dishes to Prepare at Home
Written by Diana Kuan

A Spoonful of Ginger Irresistible, Health-Giving Recipes from Asian Kitchens
Written by Nina Simonds

A Spoonful of Ginger
Written by Nina Simonds

Iron Chef Chen's Knockout Chinese
Written by Chen Kenichi

A Tradition of Soup Flavors from China's Pearl River Delta
Written by Teresa M. Chen
Foreword by Martin Yan

The Seventh Daughter My Culinary Journey from Beijing to San Francisco
Written by Cecilia Chiang and Lisa Weiss
Photographed by Leigh Beisch

Dim Sum The Art of Chinese Tea Lunch
Written by ELLEN LEONG BLONDER