Chinese cooking

DOBSON, Ross



Chinatown: sweet, sour, spicy, salty [641.5951 FOOD]



Murdoch, 2005



In most large cities you will find a Chinatown - an exciting enclave, alive with exotic colours, sounds, smells, flavours and ingredients. This work explores some of these magical and exotic ingredients, combining them with produce to create a simple but intensely flavoured cuisine.

DOESER, Linda



Quick & easy Chinese kitchen [641.5951, FOOD]



Hermes, 1998



This superb collection of recipes is a culinary tour of all regions of this vast country. Recipes range from familiar Cantonese favourites to spicy Szechuan dishes, sophisticated Peking cuisine and to the seafood specialities of Shanghai.

DUNLOP, Fuschia



Shark's fin and Sichuan pepper: a sweet-sour memoir of eating in China



Ebury, 2008



Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed. In this memoir, Fuchsia recalls her evolving relationship with China and its food.

Sichuan cookery [641.595138, FOOD]



Penguin, 2003



Sichuan food is one of the great unknown cuisine's of the world, famous in Chinese history and legend for its extraordinary variety and richness. Chinese people say that "China is the place for food, but Sichuan is the place for flavour", and local gourmets claim the region boasts 5000 different dishes.

FLOYD, Keith



Floyd's China [641.5951 FOOD]



Collins, 2005



Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types dispelling the illusion that there is only one sort of Chinese cuisine. Different cooking methods are demonstrated i.e. stir-frying, pan-frying, deep-frying, baking, blanching, smoking and drying and steaming. He explains the ingredients and seasonings that create bitter, sweet, sour, spicy, salty, rich, or fresh flavours.

HOM, Ken



Chinese cookery [641.5951, FOOD]



BBC, 2001



Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Ken Hom presents Chinese cuisine for the new millennium.

Ken Hom's foolproof Chinese cookery [641.5951, FOOD]



BBC, 2000



Ken Hom proves that anyone can cook Chinese style in this illustrated guide. From simple steamed fish to the more elaborate Peking duck, his detailed instructions ensure that even a novice will produce excellent results every time.

Simple Chinese cookery [641.5951, FOOD]



BBC, 2005

HUANG, Ching-He



Chinese food made easy [641.5951 FOOD]



HarperCollins, 2008



Ching-He Huang re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. Discover the real food of China and make these authentic, hassle-free dishes easily in your own kitchen.

KWONG, Kylie



Simple Chinese cooking [649.5951 FOOD]



Michael Joseph, 2006



Cooking Chinese food at home has never been easier - all you need are these easy-to-follow recipes and a decent wok. Enhanced by inspiring photographs of all the finished dishes, and with step-by-step pictures to guide you through their preparation, 'Simple Chinese Cooking' will never be far from your kitchen.

ROBERTS, J.A.G



China to Chinatown: Chinese food in the West [641.5951 FOOD]



Reaktion, 2004



The Globalities series reinterprets world history in a concise yet thoughtful way, looking at major issues over large time-spans and political spaces; such issues can be political, ecological, scientific, technological or intellectual.