Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good and look so easy to make? Still don't know the difference between Sichuan, Cantonese, and Mandarin cooking? Discovering how to cook the Chinese way, like eating Chinese food, will leave you ...
One of the world's most popular and most honoured master of Asian cuisine, Martin Yan presents his new cookbook, Martin Yan Quick & Easy. This cookbook contains 150 recipes arranged by course - appetizers, main dishes, and desserts - plus there is an amazing chapter on the basics, that covers what to store in the pantry, sources for hard to find ...
This book is a celebration of this fascinating neighbourhood, its rich street life, and the unique dining experience that unties it's inhabitants, tourists and locals.
The companion volume to the new PBS season of "Yan Can Cook" takes readers on the ultimate cook's tour of Asia, exploring each country's culture and cuisine separately. Recipes are accompanied by stunning color food shots with helpful preparation tips and techniques. 56 color photos. Map.
This easy-to-follow book allows cooks to try their hand at authentic Chinese cuisine. Each of the 120 tasty recipes has been adapted to American kitchens and schedules, and the book is organized by regions, each section containing color travel photos and notes on special features of the particular cuisine.
A comprehensive compendium of over 200 carefully tested recipes, The Yan Can Cookbook offers dishes from around the world. Lavishly illustrated with diagrams, drawings, cartoons, and photographs.
Over 140 delicious recipes reflecting the way Chinese people in Hong Kong and the West cook today. Straightforward instructions and hints throughout make these healthy recipes simple to prepare. It includes a comprehensive section on cooking techniques as well as a glossary of essential ingredients.
This beautiful collection showcases 350 of the most tantalizing recipes ever featured on the popular PBS television series, illustrating them here with 75 gorgeous color plates, clear instructions, and Yan's charm and wit. With his trademark humor and warmth, and his emphasis on simplicity and balance, Yan manages to make accessible what may at ...
This comprehensive, intuitive, and informing 'must-have' travel book for families will highlight the ten best of everything relating to family travel in North America collected in part from families for families. Anecdotes from celebrity travelers, and reflections and tips from families make each page useful and entertaining. Illustrated with art ...
Top chef Yan returns with a collection of tasty new recipes from his phenomenally successful television series. Wok cooking is a fun, timesaving way to cook delicious, healthy food with style. Each recipe includes clear, detailed instructions. Companion book to the new 26-show Yan Can Cook television series that begins in March 1993. 32 color ...
The world's foremost expert on Chinese cooking is back with a brand new cookbook to whet the appetite of anyone who's ever picked up a pair of chopsticks. "Martin Yan's China", brings this ancient country's beauty to the table with gorgeous dishes, 100 breathtaking photographs, and fascinating information about the history and culture of China. ...
Through recipes that use traditional medicinal ingredients, "A Tradition of Soup" provides a narrative of the Southern Chinese immigrants who migrated 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. Author Teresa Chen, PhD, who was born into a Cantonese ...
Join Chinese Master Chef Martin Yan as he revisits Asia on an insider's tour of three memorable and inspiring cuisines. Collecting recipes from top hotels and restaurants, food stalls, and home kitchens, Martin provides the definitive look at Asian cuisine in all its diversity. He first visits Hong Kong to decipher the vastly creative wonders of ...
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Green Tea
by
Nadine Taylor, R.D., Eric Miller, M.D. (Foreword by)
